Pretty Pineapple Torte

Pineapple stars in both the cake and filling in this tall, beautiful
dessert

1/2 cup butter or margarine, softened
1 cup sugar, divided
3 eggs, separated
1 can (20 ounces) 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

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-inch round cake pans. Bake at 350 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. Yield: 10-12 servings.

Jenn in Middle Missouri

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