Lemon Torte

Cake:
1 1/4 cups flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening
1/2 cup milk
1 egg
1 teaspoon vanilla

Mix flour with sugar, baking powder and salt. Add shortening and milk. Blend well at low speed of mixer. Beat 1 1/2 minutes at medium speed. Add egg and vanilla, beat 1 1/2 minute at low speed. Pour into greased and floured Mary Ann pan, see picture below. Bake at 350 degrees for 20-25 minutes. Let cool a few minutes then turn upside down on a plate so it drops out of the pan.  Cool.

Filling:
4 ounces cream cheese
1/4 cup powdered sugar
1 cup Cool Whip

Beat together and fill indentation of cake pan when cake is cool.

Topping:
3/4 cup sugar
2 Tbsp. cornstarch
1/2 cup water
1/4 cup lemon juice
1 egg yolk

Mix 3/4 cup sugar and cornstarch in medium saucepan; gradually stir in 1/2 cup water and 1/4 cup juice until well blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Beat reserved egg yolk lightly with fork. Stir in 2 Tbsp. of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; mix until well blended. Cook 1 min. or until thickened, stirring constantly. Cool completely before topping the cake.  
****I usually just use a wire whisk to stir all ingredients together and cook in Microwave until thickened, stirring every couple minutes.  Takes about 4 minutes or so.
 

Pineapple Torte

Cake: Make cake according to Lemon Torte Recipe above

Cream Cheese Filling  (or use the cream cheese filling above)

4 oz. cream cheese( room temperature)
1/4 cup powdered sugar
1/2 cup crushed pineapple with juice

Combine in mixing bowl and beat until light and fluffy. Spread in the center of the baked Mary Ann cake shell first.

Pineapple Cream Cheese Topping

1 can (15 oz.) crushed pineapple (remove 1/2 cup not drained set aside for cream cheese filling)
1/4 cup sugar
2 tablespoons cornstarch
1/2 cup water

Combine in microwave safe bowl: crushed pineapple with juice, sugar, corn starch and water. Cook on medium heat stirring constantly until thickened. Cool

Spread cooled cake indent with Cream Cheese Filling. Top with cooled Pineapple Topping.