Pineapple Meringue Torte
Submitted by nutmeg03
Three-layer pineapple meringue torte with crushed pineapple cake, cashew-studded meringue baked right on top, and a pineapple whipped cream frosting.
YIELD
16 servingsPREP
30 minCOOK
25 minREADY
80 minThis showstopper torte stacks three layers of pineapple cake, each topped with a crispy cashew meringue that bakes directly on the batter. The whole thing gets frosted with crushed pineapple folded into whipped topping for a tropical, cloud-light finish.
The cake itself is unusual. No butter or oil in the batter. Pineapple juice and pureed fruit provide all the moisture, and whipped egg whites give it lift. The result is a tender, almost sponge-like crumb that soaks up the pineapple cream without turning soggy.
Spooning the meringue over raw batter and baking them together is the clever trick here. The meringue sets on top while the cake rises underneath, fusing into a single layer with two distinct textures: soft cake on the bottom, crisp and chewy meringue on top.
Pro Tips
- Split the egg whites carefully. Any yolk in the whites and they won’t whip to stiff peaks for the meringue.
- Spread the meringue to the edges of each pan. Gaps let moisture escape and create uneven layers.
- Cool the layers completely before frosting. Warm cake melts the whipped topping and the whole thing slides apart.
- Chill the assembled torte for at least 2 hours before serving. The layers need time to meld and the frosting firms up for cleaner slices.
Variations
- Toast the cashews until deep golden for a more intense, nutty crunch in the meringue.
- Replace the whipped topping with real whipped cream sweetened with a tablespoon of powdered sugar for a richer frosting.
- Add toasted coconut flakes between the layers for a pina colada-inspired version.
Ingredients
Directions
Butter three 9 inch cake pans.
Line bottoms with parchment paper.
Set aside.
Sift together cake flour, 1⅓ cups sugar, baking powder and ½ teaspoon salt.
Set aside.
Drain pineapple, reserving 1 cup pineapple juice.
Purée a half cup of crushed pineapple.
Reserve remaining pineapple for frosting.
Combine 1 cup reserved pineapple juice, ½ cup puréed pineapple and 1 teaspoon vanilla.
Quickly stir into dry ingredients.
Beat three egg whites until stiff but not dry.
Fold into pineapple mixture.
Divide batter evenly among prepared pans, spreading evenly.
For meringue, beat remaining three egg whites and ¼ teaspoon salt to soft peaks.
Beat in remaining 2 to 3 cups of sugar, a little at a time, until stiff peaks form.
Fold in remaining 1 teaspoon vanilla and cashews.
Spoon dollops of meringue evenly over cake batter in the three pans.
Spread meringue over batter.
Bake at 350℉ (180℃) F for 20 to 25 minutes or until cake tests done in center.
Let layers cool in the pans a few minutes, then turn them out onto wire racks to cool completely.
Combine the remaining crushed pineapple and whipped topping.
Spread between the layers and over the top and sides of cake.
Chill until serving time.
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