Pineapple Torte Recipe

Pineapple Torte Recipe photo by Taste of Home In a large bowl, cream the shortening, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.

Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.

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

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

For frosting, in another large saucepan, combine the 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.

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. Yield: 12 servings.