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Pretty Pineapple Torte

"Pineapple stars in both the cake and filling in this tall, beautiful dessert," remarks Iola Egle of McCook, Nebraska. "It's creamy and just lightly sweet."

10-12 ServingsPrep: 30 min. Bake: 30 min. + cooling

Ingredients

3 eggs, separated
1/2 cup butter, softened
1 cup sugar, divided
1 can (20 ounces) crushed pineapple
1 teaspoon vanilla extract
2-1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
FILLING:
1-1/2 cups heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon almond extract
2 tablespoons slivered almonds, toasted

Directions

Let eggs stand at room temperature for 30 minutes. 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 the flour, baking powder, baking soda and
salt; add to the 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

2 of 2

Pretty Pineapple Torte (continued)

Directions (continued)

high 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 baking pans. Bake at
350° for 28-32 minutes or until cake springs back when lightly
touched. Cool for 10 minutes before removing from pans to wire racks
to cool completely.
For filling, beat the 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. Yield:
10-12 servings.

Nutrition Facts: 1 serving (1 piece) equals 402 calories, 21 g fat (12 g saturated fat), 114 mg cholesterol, 323 mg sodium, 50 g carbohydrate, 1 g fiber, 5 g protein.