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Angel Pineapple Torte

sweet.chef's picture
Angel pineapple torte is a creamy and fruity torte made with heavy cream, pineapples and cherries. Baked and then chilled with the cream and fruit filling, the angel pineapple torte is a royal treat and can be garnished with walnut halves if desired.
Ingredients
  Egg whites 1 1⁄4 Cup (20 tbs) (9 Egg Whites)
  Vanilla 1 Tablespoon
  Cream of tartar 1 Teaspoon
  Salt 1⁄2 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)
Directions

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 275° 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).

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Servings: 
16

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