Pineapple Meringue Cake Best Dishes

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Pineapple Meringue Cake

"Here's a remarkable cake that mixes the fluffiness of yellow cake with the crunchiness of meringue and a pineapple-whipped cream filling."

Ingredients :

1/4 cup butter, softened
half of cup white sugar
2 egg yolks
1/2 teaspoon vanilla extract
1 cup all-cause flour
1 half of teaspoons baking powder
1/four teaspoon salt
1/2 cup milk
2 egg whites
1 teaspoon vanilla extract
1/2 teaspoon rum flavored extract
half of cup white sugar
1/2 cup chopped pecans
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
1 (8 ounce) can beaten pineapple, drained

Instructions :

Prep :	Cook : 20M	Ready in :

Preheat oven to 350 tiers F (175 ranges C). Grease and flour eight inch spherical pans.
In a huge bowl, cream butter and 1/2 cup sugar until light and fluffy. Add egg yolks and half of teaspoon vanilla. Beat nicely. Stir collectively flour, baking powder, and salt. Add to butter mixture alternately with milk. Pour into 8 inch round cake pans.
Wash and dry beaters and bowl very well. In a large, bowl beat egg whites, 1 teaspoon vanilla, and the rum extract till soft peaks shape. Gradually add the last half of cup sugar. Continue beating until stiff peaks shape. Drop small spoonfuls of meringue over unbaked batter in pans, then carefully unfold out to cowl. Sprinkle pecans over meringue and press lightly into surface.
Bake at 350 stages F (one hundred seventy five levels C) for 25 to half-hour or till a wooden toothpick inserted in middle comes out easy. Cool cakes in pans for 10 mins.
Carefully put off from pans. Turn cake layers meringue facet up and let cool very well. About 1 to two hours before serving, make the filling: Combine whipping cream, confectioners sugar, and the final vanilla. Beat till tender peaks form. Fold in pineapple.
Place one layer, meringue facet up, on cake plate. Spread filling over. Place 2nd layer on top with meringue facet up. Chill 1 to two hours. Store in fridge.

Notes :

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