by Tarla Dalal
Added to 133 cookbooks
This recipe has been viewed 26883 times
- Pour each cake mixture into a well greased and dusted 175 mm. (7") diameter tin and bake in a hot oven at 200 degree c (400 degree f) for 15 minutes. The cake is ready when it leaves the sides of the tin and is springy to touch.
- Cool the cake.
- Prepare two cakes in this manner.
- Dissolve the rasberry jelly in 1 1/2 teacups of boiling water. Cool a little and put to set partially in the refrigerator.
- Repeat with the lemon jelly.
- Make small holes in each cake at intervals of about 25 mm. (1").
- Chop the pineapple slices finely. Keep aside the syrup from the can.
- Sprinkle a little of the pineapple syrup over both the cake pieces.
- Place one piece of cake in a cake tin and pour the semi-set red jelly into the holes. Repeat with the other cake using the semi-set lemon jelly. Put both the cakes to set in a refrigerator.
- Separately put the balance semi-set jellies to set in the refrigerator.
- Beat the cream with the sugar until thick.
- Dip the cake tins in hot water for a few seconds and remove from the tins.
- Spread a little sweetened cream on the top of one cake and put the other cake on top.
- Cut the balance set jellies into pieces.
- Cover the cake top fully with cream. Sprinkle pineapple pieces and the balance jelly pieces all over. If you like, sprinkle cherry pieces also.
- Chill the cake and serve after cutting into pieces.
- Variation : Rainbow Cake :
- Proceed as above using eggless sponge cake mixture, instead of fatless sponge cake mixture.
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