Viennese Pineapple Cake
Ingredients
SHORTCAKE
60g butter
¼ cup sugar
2 large egg yolks
½ cup flour
½ teaspoon baking powder
pinch of salt
1 ½ tablespoons milk
½ teaspoon pure vanilla essence
MERINGUE
2 egg whites
½ cup sugar
20 lightly toasted almonds
1 tablespoon sugar
½ teaspoon cinnamon
TO SERVE
300ml whipped cream
300-400ml can pineapple pieces
Description
This is a recipe my mother has made for as long as I can remember. It was always a favourite when I baked it for dinners at the British embassy in Paris during my stint there as a cook. The cake, baked with a crunchy meringue topping on a shortcake base, is sandwiched together with whipped cream and pineapple: a perfect combination of textures and tastes.
Method
To make the shortcake, line two 20cm loose-bottomed sandwich tins with paper bases and butter the bases and sides.
Cream the butter and sugar well. Add the egg yolks and beat again. Fold in the sifted flour, baking powder and salt with the milk and vanilla. Spread the shortcake into the sandwich tins. Put into the refrigerator and chill. (The mixture can be left overnight at this stage.)
Preheat the oven to 160°C. Beat the egg whites and sugar together until stiff to make the meringue. Spread this over both the tins of chilled shortcake mixture. Press the almonds into the meringue and sprinkle with sugar and cinnamon. Bake for about 30minutes until the top is lightly golden.
To serve, turn one of the shortcake layers out on to a flat cake plate with the meringue facing down. Spread the cream and pineapple on this half, then top with the second cake, with the meringue on top. Cut into wedges.
Serves 6 to 8
Categories
now to save this recipe to 'My Recipes'
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