Angel Pineapple Torte Recipe
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) | |
| Heavy cream | 2 Cup (32 tbs) |
Nutrition Facts
Serving size
Calories 458 Calories from Fat 195
% Daily Value*
Total Fat 22 g34.2%
Saturated Fat 13.8 g69.1%
Trans Fat 0 g
Cholesterol 82.2 mg27.4%
Sodium 323.8 mg13.5%
Total Carbohydrates 49 g16.2%
Dietary Fiber 0.5 g2%
Sugars 45.7 g
Protein 17 g33%
Vitamin A 17.7% Vitamin C 0.6%
Calcium 5.4% Iron 0.46%
*Based on a 2000 Calorie diet
Directions
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).
Chef
