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Title: Sunday Special Torte
Categories: Cake Fruit Jam
Yield: 1 Servings
| 1 | c | Butter |
| 1/2 | c | Sugar |
| 5 | Egg yolks | |
| 2 | tb | Milk |
| 1 | ts | Vanilla |
| 1/2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 2 | c | Flour |
| 1 | c | Raspberry preserves, sieved, |
| Divided | ||
| 5 | Egg whites | |
| 1/4 | ts | Salt |
| 1 | c | Sugar |
| 1 1/3 | c | Flaked coconut |
| 1 | ts | Vanilla |
| 2 1/4 | c | Sour cream |
| 1/8 | c | Raspberry preserves, sieved |
Beat butter with sugar. Add egg yolks, 1 t vanilla, baking powder, and salt. Beat well. Stir in flour. Spread into three 9" round layer pans, greased on the bottom. Layers will be thin. Spread 1/3 c raspberry preserves to within 1/2" of edge of each layer.
Beat egg whites with salt until very soft peaks form. Add sugar gradually and beat to stiff peaks. Fold in coconut and 1 t vanilla. Spread 1/3 of this over preserves in each pan.
Bake at 350 for 35-40 min. Cool 15 min and remove from pans. Cool completely. Assemble: alternate layers with 2/3 c sour cream, spread evenly over each layer. Top with last 1/4 c sour cream and last 1/8 c raspberry preserves in an artistic pattern (picture shows a neat 7" circle of cream centered on top with 6 neat blobs of preserves arranged on it).
1964 Pillsbury Bake-Off, Mrs. Leonard Manske From: Michael Loo
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