Ingrédients pour Pineapple Layer Cake
- 1 cup shortening
- 3 1/2 cups granulated sugar
- 4 large egg yolks
- 2 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon salt, plus a pinch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 2 tablespoons cornstarch
- 1 (20 ounce) can crushed pineapple, undrained
- 2 tablespoons butter
- 1 tablespoon lemon juice
- 4 large egg whites
- 1/4 cup water
- 1/4 teaspoon cream of tartar
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Comment préparer Pineapple Layer Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together 1 cup (2 sticks) shortening and 2 cups granulated sugar until light and fluffy.
- Add 4 large egg yolks and 2 large whole eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1 teaspoon vanilla extract.
- Divide batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- While cakes cool, prepare the pineapple filling: Drain one 20-ounce can of crushed pineapple, reserving 3/4 cup of the juice.
- In a medium saucepan, whisk together 1/2 cup granulated sugar, 2 tablespoons cornstarch, and a pinch of salt.
- Add the drained pineapple to the saucepan.
- Add reserved pineapple juice and enough water to measure 3/4 cup total liquid.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens (about 2 minutes).
- Remove from heat and stir in 2 tablespoons butter and 1 tablespoon lemon juice.
- Let the filling cool completely.
- Prepare the meringue frosting: In a heatproof bowl set over a pan of simmering water (double boiler), combine 1 cup granulated sugar, 4 large egg whites, 1/4 cup water, and 1/4 teaspoon cream of tartar.
- Beat with a hand mixer on low speed until the sugar dissolves and the mixture reaches 160°F (71°C) on a candy thermometer (about 8-10 minutes).
- Transfer the mixture to a clean mixing bowl.
- Add 1 teaspoon vanilla extract.
- Beat on high speed until stiff, glossy peaks form (about 7 minutes).
- Set aside 1/3 of the filling for decoration.
- Spread the remaining filling between the cake layers.
- Spread the reserved filling in a 4-inch circle in the center of the top layer.
- Frost the sides of the cake and around the filling on top.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
260g
Fat
17g
Carbs
29g
