STRAWBERRY BAUMKUCHEN TORTE

1/2 cup butter or margarine, softened
1/2 cup sugar
1/2 tsp finely shredded lemon peel
1/2 tsp vanilla
6 egg yolks
2/3 cup flour
1/3 cup cornstarch
6 egg whites
1/4 cup sugar
2 8-ounce containers dairy sour cream
1/3 cup sugar
1 tsp vanilla
1 1/2 cups fresh strawberries, halved

In small mixer bowl beat butter or margarine about 30 seconds; gradually add the 1/2 cup sugar, lemon peel, and the 1/2 tsp vanilla. Add egg yolks, one at a time, beating well at high speed after each. Mix flour, the 1/3 cup cornstarch, and the 1/4 tsp salt; stir into butter mixture. Wash beaters well. In large mixer bowl beat egg whites till soft peaks form (tips curl over.) Gradually add the 1/4 cup sugar, beating till stiff peaks form (tips stand straight.) Stir a small amount of egg white into flour mixture to lighten. Fold flour mixture into egg whites. Grease an 8-inch spring from pan. Spread a scant 1/2 cup batter evenly in the bottom (layer will be very thin.) Place under broiler 5 inches from heat; broil 1 to 1/2 minutes or till lightly browned. Watch closely to prevent over browning. Carefully spread another scant 1/2 cup batter atop first layer. Broil as before, turning if necessary to brown evenly. Repeat layers, making 5 layers in all. Stir together sour cream, the remaining 1/3 cup sugar and the 1 tsp vanilla. Spread half of the mixture over top cake layer. Broil for 1 minute or till cream mixture is set. Using remaining batter add 5 more cake layers to torte, broiling as before. Spread with remaining sour cream mixture. Broil again for 1 minute or till cream mixture is set. Cool torte 15 minutes on wire rack. Remove sides from pan; cool completely. Arrange a single row of strawberries around edge of torte and in the center, leaving a wide band empty between berries. Frost sides of torte with chocolate Butter cream Frosting. Using a tube with wide tip, pipe a circle of frosting between rows of strawberries. Chill. Mix jelly, lemon juice, and the 1 tsp cornstarch in a small saucepan. Cook and stir till mixture is thickened. Cool to room temperature. Spoon glaze atop berries just before serving.

CHOCOLATE BUTTER CREAM FROSTING

1/2 cup strawberry jelly
1 Tbs. lemon juice
1 tsp cornstarch