Pineapple Torte

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Pineapple Torte (178)

Yields: 12 Servings

Categories: Dessert, Pie, Pineapple


¼ Cup Butter
1 Cup Sugar
1 Cup Cake Flour
1 ½ Tsp. Baking Powder
2 Eggs – Separated
1 ½ Tsp. Vanilla
½ Cup Milk
1/3 Cup Pecans – Chopped

1 Cup Whipping Cream
2 Tbsp. Powdered Sugar
8 oz. Crushed Pineapple – Drained

1. Cream butter and ½ cup sugar in a bowl. Beat in egg yolks and ½ tsp. vanilla. Beat in flour, baking powder and milk until smooth.
2. Spread into bottom of two greased and floured 8” or 9” round pans.
3. Beat egg whites and 1 tp. Of vanilla until stiff peaks stage. Then beat in the remaining ½ cup sugar slowly until stiff. Spread this on top of the raw cake batter and sprinkle with nuts.
4. Make the filling by whipping the cream with the vanilla and powdered sugar.
5. Fold in the pineapple and spread ½ of this between the cakes and the other ½ on top of the cakes.
6. Chill and serve.