Angel Pineapple Torte Recipe
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
9 egg whites (1 1/4 cups)
1 tablespoon vanilla
1 teaspoon cream of tartar
1/2 teaspoon salt
3 cups sugar
1 cup heavy cream
1 1-pound 4-ounce can (l1/4.cups) crushed pineapple, well drained
1/2 cup maraschino cherries, chopped and well drained
2 cups heavy cream
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).
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).
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