Pineapple blitz torte
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Pineapple cake mix |
| 4 | larges | Eggs; separated |
| ⅓ | cup | Vegetable oil |
| 1¼ | cup | Water |
| ¾ | cup | + 1 tbls sugar |
| ¼ | cup | Nuts; chopped |
| ½ | cup | Whipping cream |
| ½ | teaspoon | Vanilla |
| ½ | cup | Crushed pineapple; well drained |
Directions
PATTI - VDRJ67A
Preheat oven to 350~. Grease and flour 2, 9" round cake pans. Combine dry cake mix, egg yolks, oil and water in large mixer bowl. Mix cake as directed on package. Divide batter evenly between pans. Beat egg whites until frothy. Gradually add ¾ cup sugar, beating until stiff peaks form.
Carefullt spread meringue over batter. Sprinkle with nuts. Bake at 350~ for 30-35 minutes. cool in pans on racks for 15 minutes; remove from pans and cool completely, meringue side up. For filling, beat cream until stiff; beat in 1 tbls sugar and vanilla. Fold in crushed pineapple. Place one cake layer, meringue side DOWN, on plate; spread with filling. Place second layer, meringue side UP, on top. Refrigerate until ready to serve.
Posted to MM-Recipes Digest V4 #2 by Beynong@... on Jan 3, 1999