Ingredients
- 6 egg yolks
- 6 egg wites
- 1/2 strawberry preserves
- 700 ml whipping cream
- 350 gr sugar
- 250 gr sifted cake flour
- 230 gr butter
- 140 gr coarsely pecans (chopped)
- 130 gr currant jelly
- 4 gr vanilla
- 2 gr baking powder
In large mixing bowl cream together 1.25 cups of the sugar and the butter till very light and fluffy. 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 half teaspoon salt; stir into creamed mixture. Beat egg whites till soft peaks form; gradually add remaining half cup sugar, beating to stiff peaks. Fold into creamed mixture. Pour into 3 lightly greased and floured 9 x 4 cm 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 one third 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. ----