Pineapple torte
A German-style torte featuring pineapple chunks and pineapple juice syrup, garnished with pineapple flowers on top.
Ingredients
Pineapple (fresh or canned chunks)
Syrup (equal parts pineapple juice and syrup)
Toasted chopped almonds or desiccated coconut (side decoration)
Candied pineapple (cut into wedges, see page 253)
Candied cherries (halved)
Candied angelica (cut into diamonds)
Toasted chopped nuts, sifted almond cookie crumbs, or toasted desiccated coconut (center filling)
Instructions
1
Assembly
Follow the method described above, using fresh or canned pineapple chunks inside, and moisten the sponge with a mixture of equal parts pineapple juice and syrup. You may also fold finely chopped pineapple into the buttercream.
2
Side decoration
The sides may be decorated with toasted chopped almonds or desiccated coconut.
3
Top decoration
Cut the candied pineapple into wedges and place them inside halved candied cherries to form a flower shape. Pipe buttercream lines on each cut surface and arrange the flowers and diamond-shaped candied angelica on top. Fill the center with toasted chopped nuts, sifted almond cookie crumbs, toasted desiccated coconut, or a ring of pineapple.
