Angel Pineapple Torte
|Egg whites||1 1⁄4 Cup (20 tbs) (9 Egg Whites)|
|Cream of tartar||1 Teaspoon|
|Sugar||3 Cup (48 tbs)|
|Canned crushed pineapple||20 Ounce, drained (1 Can/ 1.25 Cup 16 Tablespoon)|
|Maraschino cherries||1⁄2 Cup (8 tbs), chopped and well drained|
|Heavy cream||2 Cup (32 tbs)|
Have egg whites at room temperature.
Add next 3 ingredients; beat till frothy.
Gradually add sugar, a small amount at a time, beating till very stiff peaks form and sugar is dissolved (10 to 15 minutes).
Cover cooky sheet with plain ungreased paper.
Using an 8 inch round pan as guide, draw 3 circles and spread to make 3 smooth flat layers.
Bake at 275Â° for 1 1/2 hours.
Turn off heat and let dry in oven (door closed) 2 hours.
Whip 1 cup heavy cream till stiff; add pineapple and cherries.
Spread between layers.
Whip 2 cups heavy cream; frost top and sides of torte.
Chill 12 to 24 hours.
To serve, trim with California walnut halves and cherry flowers (make 5 lengthwise cuts in cherry not quite through; spread flat).