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

1. Grease 8" spring form pan; set aside. Beat butter about 30 seconds; gradually add the 1/2 cup sugar, lemon peel and 1/2 teaspoon vanilla. Add yolks, one at a time, beating well after each. Mix flour, 1/3 cup cornstarch and 1/4 teaspoon salt; stir into butter mixture.

2. Beat egg whites until soft peaks form. Gradually add 1/4 cup sugar; beat until stiff peaks form. Stir a small amount of egg white in flour mixture. Fold flour mixture into whites.

3. Spread scant 1/2 cup of batter in bottom of prepared spring form pan. Place under broiler 5" from heat; broil 1 to 1 1/2 minutes or until lightly browned. Carefully spread another 1/2 cup of batter atop the first layer. Broil as before; turn if necessary to brown evenly. Repeat making five layers total.

4. Stir together sour cream, the remaining 1/2 cup sugar and the 1 teaspoon vanilla. Spread half the mixture over top of the cake layer. Broil 1 minute until set. Using remaining cake batter, add five more layers, broiling as before. Spread the remaining sour cream mixture. Broil 1 minute until set. Cool for 15 minutes. Remove sides from pan; cool completely.

5. Arrange strawberries around edge of torte and in the center. Frost the sides with Chocolate Buttercream Frosting. Chill. Mix jelly, lemon juice and cornstarch in a small saucepan. Cook and stir until mixture thickens. Cool to room temperature. Just before serving, spoon glaze atop the berries.