Pineapple Coconut Meringue Torte Food

PINEAPPLE MERINGUE TART

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine flour, butter, and sugar in a stand mixer fitted with the paddle attachment. Beat together until a soft dough forms. Press dough over the bottom and up the sides of a 9x12-inch baking pan.
• Bake in the preheated oven until edges are light golden, 20 to 25 minutes.
• While crust is baking, bring sugar and crushed pineapple to a boil in a small saucepan. Mix cornstarch with water and stir into the pineapple filling. Simmer until thickened, about 5 minutes. Remove from heat and cool slightly.
• While filling is cooling, beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Add slightly cooled pineapple mixture; whip on low speed until just combined. Give filling 1 more stir to ensure it is evenly mixed.
• Pour filling into the baked crust. Return to the oven and bake until the topping is slightly golden brown, about 10 minutes. Cool before cutting into squares.

PINEAPPLE MERINGUE CAKE

Steps:

• In a small bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. 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., 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. Spread meringue evenly over batter; sprinkle with walnuts. , 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., In a small bowl, beat cream and vanilla until stiff peaks form. Fold in pineapple. 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.

PINEAPPLE BREEZE TORTE

Steps:

• Line bottom and sides of an ungreased 9-in. springform pan with ladyfinger halves; reserve remaining ladyfingers for layering., Beat cream cheeses, sugar and vanilla until smooth; fold in whipped topping. Spread half of the mixture over bottom ladyfingers. Layer with remaining ladyfingers, overlapping as needed. Spread with remaining filling. Refrigerate, covered, while preparing topping., In a small saucepan, mix sugar and cornstarch; stir in pineapple. Bring to a boil over medium heat, stirring constantly; cook and stir until thickened, 1-2 minutes. Cool completely., Spread topping gently over torte. Refrigerate, covered, until set, at least 4 hours. Remove rim from pan.

PINEAPPLE TORTE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease and flour a 9x13" cake pan.
• Mix the flour, sugar, baking soda, crushed pineapple, eggs, vanilla, and pecans (if using) together.
• Pour into prepared pan.
• Bake for 30 minutes.
• Cool on wire rack.
• Frost with cream cheese frosting.

MERINGUE TOPPED PINEAPPLE DESSERT

Steps:

• For the crust, in a large bowl cream butter and sugar. Add egg yolks and sour cream, mix well. Combine flour and baking powder; gradually add to creamed mixture. Press into greased 13x9 baking pan; set aside.
• For the filling, in a small saucepan, combine the flour, egg yolks and pineapple. Cook and stir over medium heat until mixture reaches 160 degrees and coats the back of a metal spoon. Remove from the heat and add the vanilla. Pour over the crust and bake in a 350 degree oven for 30 minutes.
• For the topping, small mixing bowl, beat egg whites until soft peaks form. Gradually add powdered sugar and vanilla, beating until stiff peaks form. Spread over hot hot filling, sealing edges to the pan. Sprinkle with walnuts. Bake 15 minutes longer or until golden brown. Cool on wire rack for 1 hour and then refrigerate.

PINEAPPLE COCONUT TARTE TATIN

Steps:

• Preheat oven to 375 degrees. Position rack in bottom third of oven. Place the sugar in a 10-inch skillet or tarte Tatin pan over low heat. When some of the sugar begins to melt, begin stirring with a wooden spoon until the sugar is melted and begins to turn a pale golden color.
• Remove the pan from the heat. Arrange the pineapple rings in layers, overlapping them slightly. Cut the butter into small pieces and scatter over the pineapple. Place the pan over medium heat. Cook until the sugar turns a deep caramel color and the juices released from the pineapple are nearly evaporated, about 20 minutes.
• Roll the dough and cover the pineapple according to the directions in the pastry recipe. Bake until the crust is golden brown, about 25 to 30 minutes. Remove from oven and set aside for 10 minutes.
• Run a small, sharp knife around the edge of the tarte to loosen. Place a large plate or platter over the skillet. Holding the plate and skillet together using 2 kitchen towels, carefully but quickly invert the tarte onto the plate. Sprinkle the toasted coconut over the top. Let stand a few minutes to cool slightly. Cut into wedges and serve with vanilla ice cream if desired.