 | | Directions | CAKE:
- Prepare pans by greasing sides and bottoms of three 8-inch round cake pans. Cover the bottom with waxed paper and set aside.
- In a large mixing bowl, cream the butter and 1 cup of sugar together until light and fluffy.
- Separate the yolks from the egg whites and mix the beaten egg yolks into the butter mixture.
- In a medium bowl, combine the flour baking powder, baking soda, and remaining 1/2 cup of sugar.
- Whisk together and then start gradually adding these dry ingredients to the butter and sugar mixture, alternating with the pineapple juice and almond extract.
- Beat until thoroughly mixed.
- In a separate bowl beat the egg whites until stiff and then add the remaining 1/2 cup of sugar. Beat until stiff and glossy.
- Fold the egg white mixture into the rest of the batter until mixed evenly.
- Pour batter into the three prepared cake pans, dividing evenly.
- Bake at 350 degrees F. for 25 to 30 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- Remove from the oven and allow the layers to cool for 10 minutes and then remove from the pans and place on a cooling rack. Allow the cake to cool completely before adding filling and frosting.
FILLING:
- In a small saucepan, combine the flour, salt, sugar, pineapple juice, and lemon juice.
- Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.
- Remove from the heat and add the beaten egg, whisking in quickly.
- Place the pan in an inch of hot water to keep mixture warm while adding the butter and lemon zest; stir until butter melts and is mixed in thoroughly.
- Allow filling to cool completely. Can place in the refrigerator to speed cooling time.
FROSTING:
- Cream the butter in a large mixing bowl until fluffy.
- Add 2 cups of powdered sugar, 1 cup at a time. Mix in well after each addition.
- Add the pineapple juice and lemon extract; mix in until evenly distributed.
- Add the rest of the powdered sugar 1 cup at a time. You may not need the entire last cup of powdered sugar if frosting is getting to desired consistency. Start by only adding half of it and then determine if the remainder is needed.
- Construct the cake by placing the first layer on the cake plate and adding half of the custard filling to the top; spread out evenly.
- Add the second layer on top of the filling and add the remaining half of the filling in the same manner as the first.
- Add the third layer on top of the second layer and filling.
- Frost the sides of the cake, making sure to give it a thick even coat.
- Once the sides are frosted, spread frosting on the top with a thick even coat.
- Be aware that you may not need all of the frosting that you made. If you have frosting leftover, it can be stored in the refrigerator for
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Prep Time: 2 hours
Cook Time: 30 minutes
Servings: 12
|  | | Ingredients | | - | | CAKE: |
| - | | 1/2 cup butter |
| - | | 1 1/2 cups sugar , divided |
| - | | 3 eggs , separated |
| - | | 2 1/2 cups cake flour , or substitute 2 cups plus 2 tbsp. of all purpose flour mixed with add 5 tbsp. of cornstarch |
| - | | 2 teaspoons baking powder |
| - | | 1/2 teaspoon baking soda |
| - | | 1/4 teaspoon salt |
| - | | 1/2 teaspoon almond extract |
| - | | 1 cup canned pineapple juice |
| - | | FILLING: |
| - | | 4 1/2 tablespoons flour |
| - | | 1/8 teaspoon salt |
| - | | 10 tablespoons pineapple juice (equals 1/2 cup + 2 tbsp.) |
| - | | 2 tablespoons lemon juice |
| - | | 1 egg - beaten |
| - | | 2 tablespoons butter |
| - | | 1/2 teaspoon lemon zest |
| - | | FROSTING: |
| - | | 1/2 cup butter |
| - | | 1/4 teaspoon salt |
| - | | 4 cups powdered sugar |
| - | | 6 tablespoons pineapple juice |
| - | | 2 teaspoons lemon extract |
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