Pineapple Torte

Name: Pineapple Torte
Ingredients: 1/3 cup butter-flavored shortening; 1/3 cup butter, softened; 1-3/4 cups sugar; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 3 cups cake flour; 2-1/2 teaspoons baking powder; 1 teaspoon salt; 1-1/4 cups 2% milk; 2 cans (8 ounces each) crushed pineapple; 2 tablespoons sugar; 1 tablespoon cornstarch; 1/4 teaspoon salt; 1 cup 2% milk; 4 large egg yolks, beaten; 1 teaspoon grated lemon zest; 1-1/2 cups sugar; 2 large egg whites, room temperature; 1 tablespoon light corn syrup; 1/4 teaspoon cream of tartar; 1 teaspoon vanilla extract; Edible orchids and pansies and fresh mint leaves, optional

23 ingredients

6 steps

Ingredients

1/3 cup butter-flavored shortening
1/3 cup butter, softened
1-3/4 cups sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 cups cake flour
2-1/2 teaspoons baking powder
1 teaspoon salt
1-1/4 cups 2% milk
2 cans (8 ounces each) crushed pineapple
2 tablespoons sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 cup 2% milk
4 large egg yolks, beaten
1 teaspoon grated lemon zest
1-1/2 cups sugar
2 large egg whites, room temperature
1 tablespoon light corn syrup
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
Edible orchids and pansies and fresh mint leaves, optional

Directions

1

Preheat oven to 350°. In a large bowl, cream shortening, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in extracts. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
2

Pour into two greased and floured 9-in. round baking pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks to cool completely.
3

Drain pineapple, reserving 1/3 cup juice for frosting; set pineapple aside. For filling, in a large saucepan, combine sugar, cornstarch and salt. Gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly.
4

Remove from heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in pineapple and lemon zest. Transfer to a bowl; cover and refrigerate until chilled.
5

For frosting, in another large saucepan, combine sugar, egg whites, corn syrup, cream of tartar and reserved pineapple juice. With a portable mixer, beat on low speed over low heat for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes.
6

Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Spread filling between cake layers. Spread frosting over the top. Garnish with flowers and mint if desired.