4 egg whites
1 1/4 c. sifted flour (sift before measuring)
1/4 tsp. salt
1 c. granulated sugar
4 egg yolks
2 tbsp. fresh lemon juice
2 tsp. fresh lemon peel
2 c. heavy cream
1/2 c. confectioners' sugar
1 jar raspberry or strawberry preserves
1/2 c. coarsely chopped pistachio nuts

In large bowl let egg whites warm to room temperature--about 1 hour. Preheat oven to 350 degrees.

Sift flour with salt. With electric mixer at high speed, beat egg whites until foamy. Gradually beat in 1/2 cup granulated sugar, beating after each addition. Continue beating until soft peaks form when beater is slowly raised.

In small bowl, at high speed and with the same beater, beat egg yolks until thick and lemon-colored. Gradually beat in the remaining 1/2 cup granulated sugar; continue beating until mixture is smooth and well blended.

At low speed, blend in flour mixture; guiding it into beater with rubber scraper. Add 2 tbsp. lemon juice, 2 tbsp. water and the lemon peel. Beat just until combined--about 1 minute.

With wire whisk or rubber scraper and using an under and over motion, gently fold yolk mixture into egg white mixture just until blended.

Pour the batter into two ungreased 8 inch layer cake pans. Bake 25 minutes or until the surface springs back when gently pressed with finger tips.

Invert cake layers by hanging pan between two other pans. Cool completely-- about 1 hour. With spatula carefully loosen cake from pan and remove.

Beat cream with confectioners' sugar until stiff; refrigerate. Slice layers in half horizontally to make 4 layers.

To assemble: Place a layer, cut side up on cake plate. Spread with 1/3 cup raspberry preserves and top that with 1/2 cup whipped cream. Repeat with remaining layers, ending with top layer cut side down. Frost top and sides of torte with whipped cream, reserving 1/2 cup for decoration.

With remaining whipped cream in pastry bag with #6 decorating tip, make ruching around top edge of cake. Sprinkle with nuts. Refrigerate 1 hour before serving.