Pineapple Meringue Cake

Name: Pineapple Meringue Cake
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 118 milliliters butter, softened; 227 grams can crushed pineapple, well drained; 4 eggs, separated; 118 milliliters all-purpose flour; 237 milliliters heavy whipping cream; 59 milliliters milk; 0 teaspoons salt; 296 milliliters sugar, divided; 0 teaspoons vanilla extract; 177 milliliters chopped walnuts

Pineapple Meringue Cake takes approximately 50 minutes from beginning to end. This recipe makes 12 servings with 318 calories, 4g of protein, and 21g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires baking powder, flour, salt, and walnuts. It is a good option if you're following a lacto ovo vegetarian diet. It works well as a very reasonably priced dessert. Users who liked this recipe also liked Pineapple Meringue Pie, Pineapple Meringue Pie, and Pineapple Coconut Meringue Torte.

Instructions

In a small bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg yolks and vanilla.

Ingredients you will need

Egg Yolk

Vanilla

Butter

Cream

Sugar

Equipment you will use

Bowl

Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.

Ingredients you will need

Baking Powder

All Purpose Flour

Milk

Salt

Spread batter over the bottom of two greased and floured 9-in. round baking pans (batter will be about 1/4 in. thick); set aside.

Ingredients you will need

Spread

Equipment you will use

Baking Pan

In another large bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved.

Ingredients you will need

Egg Whites

Sugar

Equipment you will use

Bowl

Spread meringue evenly over batter; sprinkle with walnuts.

Ingredients you will need

Walnuts

Spread

Bake at 350° for 20-25 minutes or until meringue is lightly browned. Cool in pans for 5 minutes; loosen edges of cakes from pans with a knife. Using two large spatulas, carefully remove cakes from pans; cool completely, meringue side up, on wire racks.

Equipment you will use

Oven

Spatula

Knife

In a small bowl, beat cream and vanilla until stiff peaks form. Fold in pineapple.

Ingredients you will need

Pineapple

Vanilla

Cream

Equipment you will use

Bowl

Transfer one cake layer to a serving plate, meringue side up. Carefully spread filling over meringue; top with the remaining cake layer. Store in the refrigerator.

Ingredients you will need

Spread

Equipment

Ingredients

Servings:

1teaspoon

baking powder 118milliliters

butter, softened 227grams

can crushed pineapple, well drained 4

eggs, separated 118milliliters

all-purpose flour 237milliliters

heavy whipping cream 59milliliters

milk 0teaspoons

salt 296milliliters

sugar, divided 0teaspoons

vanilla extract 177milliliters

chopped walnuts

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.