When she’s not cooking up delicious treats, Sally enjoys visiting beautiful gardens and planning her own backyard blooms.
Come summer, Sally K. Field and husband Dave sail the ocean blue in their 43-foot Flybridge Trawler. “We use it like a summer cottage that floats. Our boat feels like a second home to us,” says Sally from Hampden, Maine.
Spring is the perfect time to get the boat cleaned up and serviced for months of fun sailing ahead. “From our mooring in Bucks Harbor we watch osprey, eagles and other creatures as they welcome spring right along with us,” she notes.
Sally doesn’t let tight quarters cramp her cooking style. She enjoys turning out wonderful dishes in her tiny galley kitchen on the boat, including Pineapple Blitz Torte, a recipe that comes from her mom.
“This was a family favorite when I was growing up. My mom used to make it for New Year’s Eve and many other special occasions. One year, even though she wasn’t feeling well, she came downstairs from the bedroom to make this dessert for us. She said it wasn’t a problem because it was so easy to do.
“It’s one dessert I’ve never had anyone refuse,” Sally smiles.
This pretty torte from Sally K. Field is a little slice of heaven.
Preheat oven to 325°. Thoroughly cream together the butter and sugar; add egg yolks and VANILLA. Save the whites for the meringue. Beat thoroughly. Add sifted dry ingredients alternately with the milk. Liberally grease the bottom of 2 9-inch round layer cake pans, and then insert 2 wax paper circles to cover the bottoms of the pans (place the pan on top of the waxed paper, trace around it, then cut the circle). Divide the batter between the layers and bake at 325° for 15 minutes. Top with Meringue Topping.
Meringue Topping: Beat the egg whites to stiff foam; add the sugar, 1 TB. at a time, and continue beating until the mixture forms moist, lustrous peaks. If the egg whites are well chilled it is easier to whip them. Add the VANILLA and spread the meringue on top of the partially baked cake layers after the cake has baked for 15 minutes. Spend time making one layer look pretty with nice peaks, the other layer can just have a smooth topping as it will be the bottom layer and won’t be visible. Sprinkle the chopped nuts over the meringue. Return the cakes carefully to the oven and bake for 15 more minutes. COOL IN PANS. Carefully remove from the pans when the cakes have cooled completely, using a thin knife to go gently around the edges, then a thin spatula to gently get underneath the cake to lift it out onto a rack. Fill with Pineapple Filling.
Pineapple Filling: In a chilled mixing bowl, beat the heavy cream to soft whipped consistency. Fold in the powdered sugar, pineapple and VANILLA. Place one layer of cake, meringue side down, on a cake plate. Spread with the filling. Place the second cake layer on top of the filling, meringue side up.
Nutritional Information: Servings 16;
Serving Size 1 slice, without nuts (76g); Calories 220; Calories from fat 120; Total fat 13g; Cholesterol 105mg; Sodium 115mg; Carbohydrate 25g; Dietary Fiber 0g.
Serving Size 1 slice with nuts (81g); Calories 250; Calories from fat 150; Total fat 17g; Cholesterol 105mg; Sodium 115mg; Carbohydrate 25g; Dietary Fiber <1g.
