The delicious cake, while challenging to execute, is well worth effort.
Grease and line 3 rectangular 24cm x 34cm x 6cm cake tins.
For the lime and lemon cakes, sift flour and sugar into the bowl of an electric mixer. Add the eggs and juice and beat until combined. Add butter and beat for three minutes. Divide mixture among 2 of the prepared tins.
For the raspberry puree combine frozen raspberries, water and sugar in a saucepan and heat gently until soft and reduce until thick. Strain. Reserve 1 cup.For the raspberry cake, sift flour and sugar into bowl of an electric mixer. Add the eggs and butter and beat for three minutes. Add raspberry puree and enough red food colouring to augment the raspberry colour. Spoon mixture into remaining prepared tin.
Bake cakes in oven at 180oC for 45 minutes.While cakes are cooking make Vienna Cream. For the Vienna Cream beat the butter until pale and creamy. Add ¾ of the icing sugar and the milk. Beat together until well mixed and creamy. Beat in the remaining icing sugar until combined.
Divide Vienna Cream. Put ¼ aside and colour with red food colouring.
Allow cakes to cool. Cut to templates for hidden Red Cross. This is made of 5 x 5 3cm grids across. The sides, base and top being lime/lemon only. The Red Cross is formed with raspberry cake longitudinally.
Pattern is top to bottom or side to side made up of 5, 1,3,1,5 3 cm sections of lime/lemon.
Crumb coat of Vienna cream followed by finish coat smoothed with pallet knife.
Red Vienna cream is used to join raspberry sections and decorate outside to provide a hint of the hidden design.
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