1/2 c. butter, softened
1/2 c. sugar
1/2 tsp. finely shredded lemon peel
1/2 tsp. vanilla
6 egg yolks
2/3 c. all-purpose flour
1/3 c. cornstarch
6 egg whites
1/4 c. sugar
2 (8 oz.) containers dairy sour cream
1/3 c. sugar
1 tsp. vanilla
1 1/2 c. fresh strawberries, halved
1 recipe Chocolate Buttercream Frosting (below)
1/2 c. strawberry jelly
1 tbsp. lemon juice
1 tsp. cornstarch

In small mixer bowl beat butter about 30 seconds; gradually add the 1/2 cup sugar, lemon peel and the 1/2 teaspoon vanilla. Add egg yolks, one at a time, beating well at high speed after each. Mix flour, the 1/3 cup cornstarch and 1/4 teaspoon salt; stir into butter mixture. Wash beaters well.

In large mixer bowl beat egg whites until soft peaks form (tips curl over). Gradually add the 1/4 cup sugar, beating until 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 springform 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 1/2 minutes or until lightly browned. Watch closely to prevent overbrowning. 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 teaspoon vanilla. Spread half of the mixture over top cake layer. Broil for 1 minute or until 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 until 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 Buttercream Frosting. Using a tube with wide tip, pipe a circle of frosting between rows of strawberries. Chill. Mix jelly, lemon juice and the 1 teaspoon cornstarch in a small saucepan. Cook and stir until mixture is thickened. Cool to room temperature. Spoon glaze atop berries just before serving.

CHOCOLATE BUTTERCREAM FROSTING:

3 tbsp. butter, softened
1 sq. (1 oz.) unsweetened chocolate, melted and cooled
2 1/2 c. sifted powdered sugar
Milk
1/2 tsp. vanilla

In small mixer bowl beat together the butter and chocolate; beat in half of the sugar. Blend in 1 tablespoon of the milk and vanilla. Gradually blend in remaining sugar. Add enough additional milk (1 1/2 to 2 tablespoons) to make a frosting of piping consistency. Makes 1 1/3 cups.