For Souffle Layers: Make by melting butter in a small saucepan. Stir in flour and cook over low heat until well blended about 2 minutes. Do not brown. Whisk in milk and continue cooking and stirring until sauce comes to a boil and thickens. In small bowl, lightly whisk egg yolks, sugar and salt. Stir a small amount of hot mixture into the yolks; return to saucepan. Cook for 1 minute, stirring constantly. Remove from heat. Meanwhile beat egg whites until frothy. Add cream of tartar and beat until mixture forms stiff but not dry peaks. Fold sauce into whites. Line bottoms of two-9-inch layer cake pans with rounds of parchment or wax paper. Grease the paper and sides of the pan. Turn souffle mixture into 2 pans, dividing evenly. Bake for 35 to 40 minutes or until lightly browned and top springs back when lightly pressed. Cool in pans for 10 minutes. Invert layers onto cake racks and pull off paper. Cool completely. May be refrigerated overnight wrapped in foil. May also be frozen for 1 month. Wrap individually. Defrost in refrigerator. For Smoked Salmon Filling: Beat cream cheese, sour cream and lemon juice in bowl with electri mixer until smooth. Mix in remaining filling ingredients until blended. Place 1 souffle layer on serving platter. Spread with filling ingredients until blended. Place 1 souffle layer on serving platter. Spread with filling. Place second layer on filling. May be covered with pastic wrap and refrigerated 2 days. Several hours before serving, make sour cream frosting by mixing all frosting ingredients together in a small bowl. Frost torte and decorate top with flowers from smoked salmon and olives. Make stems and leaves from green onion stems. Garnish with fresh dill. Serve in cut wedges. Source: Celebrate San Antonion A Cookbook by the San Antonio Junior Forum