Best 8 Pineapple Breeze Torte Recipes

PINEAPPLE BREEZE

Steps:

• Put the pineapple juice, rum, lime juice, Demerara Sugar Simple Syrup and 1 sprig rosemary in a mixing tin and lightly muddle the rosemary. Add ice, shake vigorously and strain into a glass over fresh ice. Garnish with the remaining rosemary sprig and a lime wedge.
• Combine the sugar and 1/2 cup water in a pot over medium-high heat and bring to a boil. Lower the heat to medium and simmer until the sugar dissolves. Let cool completely.

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.

FLUFFY PINEAPPLE TORTE

Steps:

• In a small bowl, combine the crumbs, butter and sugar; press into a 13x9-in. baking dish. Bake at 325° for 10 minutes or until lightly browned; cool. Pour evaporated milk into a large bowl. Cover and chill for at least 2 hours. , Meanwhile, in a small bowl, dissolve gelatin in water; chill until syrupy, about 30 minutes. , Remove milk from refrigerator and beat until stiff peaks form. In a large bowl, beat cream cheese and sugar until smooth. Beat in gelatin mixture. Stir in pineapple and 3/4 cup walnuts. Fold in milk. Pour over crust. , Chill for at least 3 hours or overnight. Sprinkle with remaining walnuts before filling is completely set.

PINEAPPLE BREEZE

Steps:

• Place the ice into a 16-ounce glass. Pour in the rum, lemon-lime soda, pineapple juice, and orange juice. Stir and serve.

PINEAPPLE TORTE

Steps:

• Preheat oven to 350F.
• In large bowl, combine cake mix, 1/2 cup reserved pineapple juice, eggs, oil and milk.
• Beat with mixer on low speed, then on medium speed for 3 minutes.
• Divided batter evenly between 2 greased and floured round cake pans, and bake for 25 minutes to 30 minutes, or untiol cake tests done.
• Cool cakes and cut each layer in half.
• Filling: Combine sugar and flour and place in medium saucepan.
• Add remaining filling ingredients, and cook over medium heat, stirring constantly until mixture thickens (about 3-4 minutes).
• Remove from heat and let cool.
• 7 Minute Frosting: Combine sugar, water, egg whites, corn syrup, and salt in top of double boiler; beat constantly on high speed of mixer over boiling water for 7 minutes.
• Remove from heat and add vanilla.
• Continue beating until stiff peaks form (about more minutes) and frosting reaches spreading consistency.
• Assemble cake by filling first layer with half of the pineapple filling, placing second layer on top and filling with about with about 1 cup of 7 minute frosting.
• Place third layer on top and fill with remaining pineapple filling.
• Top fourth layer and frost cake top and sides with remaining frosting.

PINEAPPLE CHEESE TORTE

Steps:

• CRUST:.
• Combine crust ingerdients and pat into bottom of a 12" x 8" x 2" baking dish.
• Bake at 350 degrees for 20 minutes.
• FILLING:.
• Beat cream cheese in a mixing bowl until fluffy; beat in sugar and eggs.
• Stir in 2/3 cup juice.
• Pour filling over hot crust.
• Bake at 350 degrees for 20 minutes or until center is set.
• Cool.
• TOPPING:.
• Combine flour and sugar in a saucepan.
• Stir in 1 cup reserved pineapple juice.
• Bring to a boil, stirring constantly.
• Boil and stir 1 minute.
• Remove from heat, fold in pineapple.
• Cool.
• Whip cream until stiff peaks form.
• Fold into topping.
• Spread carefully over dessert.
• Refrigerate 6 hours or overnight.
• Garnish with strawberries.

PINEAPPLE SPONGE TORTE

Steps:

• Preheat oven to 350 degrees.
• Coarsely chop the butter. Place in a large mixing bowl with the sugar. Using an electric mixer, beat together until pale and fluffy.
• Add the whole egg and the egg yolks and beat until thoroughly mixed. Beat in the rum.
• Sift the flour and baking powder into the mixture. Add the salt and mix thoroughly, using a wooden spoon or spatula.
• Grease a 10- to 11-inch baking pan with a removable bottom and sides about one-and-a-half to two inches high. Spread the batter over the bottom as evenly as possible. Set aside.
• Peel the pineapple. Cut it in half and remove the core. Cut in half again horizontally and peel the skin, removing any ''eyes.'' Slice the pineapple in quarter-inch pieces.
• Place pieces on top of the batter, leaving an inch around the rim. Bake 50-60 minutes, or till a knife inserted in the center comes out clean.

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.