The pineapple meringue cake is a traditional Drakich family birthday cake from as far back I can remember.
The story behind the cake is quite humourous, as it goes back to when our mother and her brother Nikola first attempted to bake the cake. Our mother and uncle saw the recipe for a Blitz Cake in the newspaper and decided to make it.
When the cake came out of the oven and cooled the meringue shrunk, giving the cake a rough uneven final product. They thought the name blitz cake was appropriate as it looked like it was hit during the Blitz.
They looked at each other in agreement that they messed up, so they wrapped it in clean newspaper (newspaper ink was safe and not toxic, as it is today) then in a clean paper bag, and then into the trash bin.
Their mother came home and caught the heavenly scent of something sweet. She asked what they had made, but the two sat there and played dumb. She looked at her little angels’ faces and knew right away that they were hiding something.
She went to the trash bin and retrieved the cake, removed it from it’s newspaper wrapping (it was WWII and nothing was to be thrown away regardless if it was burned, over salted, etc), looked at the cake, and cried out how beautiful it was.
Since then, it has graced the dinner table on every family birthday.
Pineapple Meringue Cake
- 2 x 10 inch spring form cake pans
- 8 egg yolks beaten
- 1 cup sugar
- 1 cup butter
- 1 cup cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- Beat the egg yolks until thick and lemon coloured.
- Cream butter and sugar together. When light and fluffy add beaten egg yolks.
- Sift dry ingredients together into mixture starting with the dry ingredients and alternating with the milk and finishing with the dry ingredients.
- Pour batter into buttered and floured cake pans lined with parchment paper.
- 8 egg whites
- 1.5 cups sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon cream of tartar
Slowly whip egg whites with cream of tartar, adding sugar at a slow and steady rate. Spread meringue on top of cake batter.
Sprinkle 1.5 cups chopped pecan pieces.
Bake for 25 minutes at 350 degrees.
- 1 pint whipping heavy cream
- 2 cans crushed pineapple drained
- 3 Tablespoons icing sugar
- 1/2 teaspoon vanilla
Place one layer cake side down, spread cream filling on top of meringue.
Place other layer with meringue side down on top of the bottom layer. Spread remaining cream over cake.