PINEAPPLE MERINGUED DESSERT CAKE

PINEAPPLE MERINGUED DESSERT CAKE

Love this CAKE, the sweetness of pineapple and the nutty part. . . hmmm so yum!

INGREDIENTS:

BATTER MIXTURE

A-

1 CUP CAKE FLOUR

1 1/2 TSP BAKING POWDER

A PINCH OF SALT

B-

4 PCS EGG YOLKS

1/2 CUP WHITE SUGAR

1/2 CUP MARGARINE OR BUTTER

1 TSP VANILLA EXTRACT

2/3 CUP EVAP MILK

C-

1/2 CUP CASHEW/DATES/CHOCO CHIPS (DEPENDS ON YOUR CHOICE)

MERINGUE:

EGGWHITES FROM 4 PCS EGGS

1 CUP WHITE SUGAR

FOR TOPPINGS:

1/2 WHIPPING CREAM (CHILLED FOR AN HOUR)

1/4 CUP WHITE SUGAR (YOU MAY USE POWDERED SUGAR)

FOR GARNISHING;

1/2 CUP  CASHEW/DATES/CHOCO

1 CUP DRAINED CRUSHED PINEAPPLE

NOTE: 2 ROUND PANS ARE NEEDED (9X2 1/2)

PROCEDURE FOR CAKE:

-MIX DRY INGREDIENTS. SET ASIDE

-mELT BUTTER AND BEAT WITH EGGYOLKS AND SUGAR, PUT THE REST OF B POUR ONE AT A TIME UNTIL WELL BLENDED.

-POUR ON  TWO PANS, DIVIDE EVENLY. SET ASIDE.

-DO THE MERINGUE, POUR ON TOP OF THE TWO PANS

-ARRANGE THE NUTS/DATES/CHOCO CHIPS ON TOP OF THE MERINGUED

-BAKE FOR ABOUT 30 TO 45 MINUTES OR TIL DONE.

MEANWHILE:

BEAT THE WHIPPING CREAM WITH SUGAR UNTIL IT RISE UP OR UNTIL STIFF

HOW TO ASSEMBLE THE CAKE:

AFTER THE CAKES ARE DONE, LET IT COOL FOR A MINUTE THEN ARRANGE ON A TRAY. DO THE FIRST LAYER ; FILL IT WITH THE CREAM MIXTURE THEN GARNISH WITH CRUSHED PINEAPPLE, AND REMAINING NUTS. ARRANGE ON TOP THE SECOND LAYER AGAIN POUR OUT ALL CREAMS OR YOU MAY DESIGN IT AND LASTLY GARNISH THE REMAINING PINEAPPLE AND NUTS.