Pretty Pineapple Torte Recipes

PRETTY PINEAPPLE TORTE

Steps:

• In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Beat in egg yolks. Drain pineapple, reserving 2/3 cup juice. In a bowl, combine juice, 3/4 cup pineapple and vanilla (set remaining pineapple aside for the filling). Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with pineapple mixture, beating well after each addition. In a small bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold a fourth of the egg whites into batter; fold in remaining whites. , Spoon into 2 greased and floured 9-in. round baking pans. Bake at 350° until cake springs back when lightly touched, 28-32 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For filling, beat cream, confectioners' sugar and extract in a chilled large bowl until stiff peaks form. Fold in reserved pineapple. Split each cake layer in half horizontally. Spread about 3/4 cup filling between each layer; spread remaining filling over the top. Sprinkle with almonds. Store in the refrigerator.

PRETTY PINEAPPLE TORTE

Steps:

• In a large mixing bowl, cream butter and 3/4 cup sugar. Beat in egg yolks. Drain pineapple, reserving 2/3 cup juice (discard remaining juice or save for another use). In a bowl, combine juice, 3/4 cup pineapple and vanilla (set remaining pineapple aside for the filling).
• Combine dry ingredients; add to the creamed mixture alternately with pineapple mixture. In a small mixing bowl, beat egg whites until soft peaks form. Add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold a fourth of the egg whites into batter; fold in remaining whites. Spoon into two greased and floured 9-in. round cake pans. Bake at 350 degrees F for 28-32 minutes or until cake springs back when lightly touched. Cool for 10 minutes; remove from pans to wire racks to cool completely.
• For filling, beat the cream, sugar and extract in a mixing bowl until stiff peaks form. Fold in reserved pineapple. Split each cake layer in half horizontally. Spread about 3/4 cup filling between each layer; spread remaining filling over the top. Sprinkle with almonds.

PRETTY PINEAPPLE TORTE

Steps:

• In a large mixing bowl, cream butter and 3/4 cup sugar. Beat in egg yolks. Drain pineapple, reserving 2/3 cup juice (discard remaining juice or save for another use). In a bowl, combine juice, 3/4 cup pineapple and vanilla (set remaining pineapple aside for the filling).
• Combine dry ingredients; add to the creamed mixture alternately with pineapple mixture. In a small mixing bowl, beat egg whites until soft peaks form. Add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold a fourth of the egg whites into batter; fold in remaining whites. Spoon into two greased and floured 9-in. round cake pans. Bake at 350 degrees F for 28-32 minutes or until cake springs back when lightly touched. Cool for 10 minutes; remove from pans to wire racks to cool completely.
• For filling, beat the cream, sugar and extract in a mixing bowl until stiff peaks form. Fold in reserved pineapple. Split each cake layer in half horizontally. Spread about 3/4 cup filling between each layer; spread remaining filling over the top. Sprinkle with almonds.

PINEAPPLE TORTE

Steps:

• Preheat oven to 350F.
• In large bowl, combine cake mix, 1/2 cup reserved pineapple juice, eggs, oil and milk.
• Beat with mixer on low speed, then on medium speed for 3 minutes.
• Divided batter evenly between 2 greased and floured round cake pans, and bake for 25 minutes to 30 minutes, or untiol cake tests done.
• Cool cakes and cut each layer in half.
• Filling: Combine sugar and flour and place in medium saucepan.
• Add remaining filling ingredients, and cook over medium heat, stirring constantly until mixture thickens (about 3-4 minutes).
• Remove from heat and let cool.
• 7 Minute Frosting: Combine sugar, water, egg whites, corn syrup, and salt in top of double boiler; beat constantly on high speed of mixer over boiling water for 7 minutes.
• Remove from heat and add vanilla.
• Continue beating until stiff peaks form (about more minutes) and frosting reaches spreading consistency.
• Assemble cake by filling first layer with half of the pineapple filling, placing second layer on top and filling with about with about 1 cup of 7 minute frosting.
• Place third layer on top and fill with remaining pineapple filling.
• Top fourth layer and frost cake top and sides with remaining frosting.

STAINED GLASS JELLO TORTE

Steps:

• For Jello: Make the three kinds of jello, dissolving each in 1 and 1/2 cups hot water. Set into separate square or cake pans, for thin layer of jello and chill until firm, or overnight.
• For Crust: Crush graham crackers. Mix with butter and sugar. Line a spring-form pan or pie dish with mixture. Set aside some of the crumb mixture, this will later be used as a topping. Place the graham crumb base in the fridge so that it starts to harden.
• For Filling: Soften unflavored gelatin in cold water; dissolve in hot pineapple juice. Whip cream, adding sugar and vanilla when almost whipped, while pineapple-gelatin mixture is cooling. When cool, fold into whipped cream.
• Cut flavored jello into small 1/2 inch cubes; fold into filling. Pour into pan over crust and sprinkle with remaining crust mixture. Chill six to eight hours or overnight.