Pretty Pineapple Torte

Name: Pretty Pineapple Torte
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 10-12 servings.
Ingredients: 1/2 cup butter, softened; 1 cup sugar, divided; 3 large eggs, room temperature, separated; 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

"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."

Ingredients

1/2 cup butter, softened
1 cup sugar, divided
3 large eggs, room temperature, separated
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

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.