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Lithuanian Strawberry Torte Recipe
|Sugar||1 3⁄4 Cup (28 tbs)|
|Butter/Margarine||1 Cup (16 tbs)|
|Cake flour||2 Cup (32 tbs), sifted|
|Baking powder||1⁄2 Teaspoon|
|Whipping cream||3 Cup (48 tbs)|
|Currant jelly||1⁄2 Cup (8 tbs)|
|Coarsely chopped pecans||1 Cup (16 tbs)|
|Strawberry preserves||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 8669 Calories from Fat 4708
% Daily Value*
Total Fat 533 g819.3%
Saturated Fat 290.3 g1451.4%
Trans Fat 0 g
Cholesterol 2588.6 mg
Sodium 753.4 mg31.4%
Total Carbohydrates 843 g281%
Dietary Fiber 41.9 g167.6%
Sugars 581.9 g
Protein 87 g173.8%
Vitamin A 139.7% Vitamin C 2.1%
Calcium 105.4% Iron 32.5%
*Based on a 2000 Calorie diet
Add egg yolks, one at a time, beating well after each; continue beating till very fluffy, about 5 minutes.
Sift together flour, baking powder, and 1/2 teaspoon salt; stir into creamed mixture.
Beat egg whites till soft peaks form; gradually add remaining 1/2 cup sugar, beating to stiff peaks.
Fold into creamed mixture.
Pour into 3 lightly greased and floured 9x1 1/2-inch round baking pans.
Bake at 350° till done, about 20 minutes.
Cool 10 minutes; remove from pans.
Cool on rack.
Whip cream and vanilla just to soft peaks.
Place a cake layer on serving plate.
Spread with currant jelly and then with 1 cup of the whipped cream.
Sprinkle with 2 tablespoons pecans.
Spread second layer with 1/3 cup of the strawberry preserves, then with 1 cup of the whipped cream; sprinkle with 2 tablespoons pecans.
Gently place atop first layer.
Carefully top with third layer.
Frost top and sides with remaining whipped cream; coat sides with remaining pecans.
Using tip of a small spoon, dot top with remaining strawberry preserves.