Pretty Pineapple Torte

SUBMITTED BY: Iola Egle

"'Pineapple stars in both the cake and filling in this tall, beautiful dessert,' remarks Iola Egle of McCook, Nebraska. 'It's creamy and just lightly sweet.'"

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PREP TIME	30 Min
COOK TIME	30 Min
READY IN	1 Hr

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1/2 cup butter or margarine, softened
1 cup sugar, divided
3 eggs, separated
1 (20 ounce) can crushed pineapple
1 teaspoon vanilla extract
2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
FILLING:
1 1/2 cups whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon almond extract
2 tablespoons slivered almonds, toasted

DIRECTIONS

In a large mixing bowl, cream butter and 3/4 cup sugar. Beat in egg yolks. Drain pineapple, reserving 2/3 cup juice (discard remaining juice or save for another use). In a bowl, combine juice, 3/4 cup pineapple and vanilla (set remaining pineapple aside for the filling).
Combine dry ingredients; add to the creamed mixture alternately with pineapple mixture. In a small mixing bowl, beat egg whites until soft peaks form. Add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold a fourth of the egg whites into batter; fold in remaining whites. Spoon into two greased and floured 9-in. round cake pans. Bake at 350 degrees F for 28-32 minutes or until cake springs back when lightly touched. Cool for 10 minutes; remove from pans to wire racks to cool completely.
For filling, beat the cream, sugar and extract in a mixing bowl until stiff peaks form. Fold in reserved pineapple. Split each cake layer in half horizontally. Spread about 3/4 cup filling between each layer; spread remaining filling over the top. Sprinkle with almonds.