Cake #178 - Tie Dye Cake

Saturday Surprise Cake - Tie Dye Cake with shortbread base and almond and raspberry filling.

One night I was dreaming of a tie dye cake so I had to try out and make one...

Tie Dye Cake

250 g butter

125 ml granulated sugar

1 tsp vanilla extract or 2 tsp vanilla sugar

1 egg yolk

500 ml plain flour

Filling

1 egg white

120 g ground almonds

1 tbsp granulated sugar

200 g raspberry jam

Yellow Icing

500 ml icing sugar

3 tbsp lemon juice (add more if too thick)

some yellow food colour to get the shade you like

Tie Dye

100 ml icing sugar

a few drops of water

black food colour

1. Cream butter and sugar together.

2. Add egg yolk and vanilla extract and mix well.

3. Add flour and mix just enough so the batter is smooth.

4. Put the batter in the fridge to rest for ½-1 h.

5. Preheat the oven into 200 degrees C (390 F)

6. After the batter has rested, divide it into two balls. Roll both into 24 cm in diameter round cakes and place one in a cake pan lined with baking parchment.

7. Whip the egg white with sugar until stiff and carefully fold in the ground almond.

8. Spread the raspberry jam on top of the cake base and on top of that the egg white-almond mixture.

9. Carefully lift the other rolled layer on top of the first one.

10. Bake in the oven for 25-30 minutes.

11. Let cool completely, remove from the pan on a serving plate and then mix the icings.

12. First spread the yellow icing evenly on top of the cake, then pipe the black icing in circles  and by using a cocktail stick make the tie dye patterns.

13. Let set for a few moments before serving.