Жизнерадостное произведение кондитерского Art - Rainbow Cake. It came to us from the United States, and is a rainbow-colored layers of chiffon sponge cake, held together by a cream cheese cream. Beautiful, juicy, but quite fat and hard for the stomach.
Subject of conversation
Close interest to yourself this dessert attracteda couple of years ago, when the Rainbow cake began to appear everywhere on the Internet. The recipe, the photo followed, struck by its appearance. He seemed to have come off the table of the Mad Hatter from the fairy tale "Alice in Wonderland." Based on the components and the overall design, it can be concluded that Rainbow Cake was born thanks to American confectioners, as they are famous for their love for chiffon sponge cakes in combination with cheese cream. And all this to the accompaniment of food dyes (it is worth remembering the legendary cake "Red Velvet").
Options
In the classic version of the Rainbow CakeIt consists of seven cakes painted in all the colors of the rainbow and assembled in the appropriate sequence. The whole structure is bonded with a rich cream based on cream cheese, powdered sugar and butter.
In the presence of food dyes and healthy human laziness, the abstract Rainbow cake was born.
With time and imagination, you can arrange the layers of biscuit in the form of a cone or in a checkerboard pattern.
Basic recipe
In order to designate the field of activity, you must specify the main recipe by which you can bake the cake "Rainbow":
- egg whites - 6 pcs .;
- Egg yolks - 3 pcs.;
- sugar - 120 grams;
- sugar in proteins - 40 grams;
- salt - pinch;
- refined vegetable oil - 100 ml;
- flour - 200 grams;
- baking powder - 2 tsp;
- milk (warm) - 135 ml;
- vanillin - pinch;
- curd cheese - 700 grams;
- powdered sugar - 250 grams;
- butter - 230 grams;
- vanillin - a pinch.
All products must be at room temperature.
Flour the flour three times with baking powder.Add sugar (120 grams) and salt. In a separate bowl, mix all the liquid ingredients, except egg proteins. Beat up the foam. Combine the flour mass with the egg, mix well. Beat egg whites with the remaining sugar until hard peaks. Thanks to this cake "Rainbow" will acquire additional lightness. Next, a quarter of the whipped proteins should be mixed into the dough until smooth. After that add the remaining proteins.
Divide the dough into 7 parts, gently mix in each dye corresponding to a particular color of the rainbow. Pour the color dough into individual forms with a diameter of ~ 24 cm.
Bake at 180 degrees until cooked, which can be checked with a toothpick.
For cream, fold the curd cheese, vanilla, icing sugar and butter into a bowl. Beat for 5 minutes until smooth and airy.
To collect the Rainbow cake, the recipe of which we have provided, is simple - sandwich the cakes with cream, putting them in accordance with the sequence of colors in the rainbow. Leave the sides open.
Where does the paint come from?
Of course, the cake is beautiful, but not a small one.The amount of food coloring in combination with heavy cream is alarming, especially if it is intended for a children's party. How to please the kids without harming their health? Of course, it would be possible to use dyes of natural origin, but it is inherent in them to turn pale or completely change color during heat treatment, which cannot be avoided when baking cakes. Nevertheless, a solution was found, and now you can please your family and friends by preparing a Rainbow cake with natural dyes. The recipe is more complicated than the classic, so the production is divided into two stages.
Rainbow layers
For their preparation, you will need two lists of products, from which the cakes and colored impregnation to them will be made separately.
Cakes:
- flour - 600 grams;
- baking powder - 6 tsp;
- sugar - 350 grams;
- salt - 1.5 tsp;
- eggs - 6 pcs .;
- egg whites - 2 pcs .;
- butter - 350 grams;
- blackberry juice - 75 ml;
- blueberry juice - 75 ml;
- spinach juice - 75 ml;
- carrot juice - 75 ml;
- beet juice - 75 ml;
- a mixture of 2 egg yolks and 50 ml of milk.
Products are designed for a shape with a diameter of 24-26 cm.
In a large bowl, mix the butter, 150 grams of sugar, flour and salt with baking powder. Grind to crumb.
Separately mix eggs and protein with 200 gramssugar, put in a water bath and warm until sugar dissolves. The mass should become so hot that it was not possible to hold a finger in it for a long time. This measure is needed to stabilize the eggs, so that the cake "Rainbow" will be airy. Remove the eggs from the heat and beat for 5 minutes to a firm fluffy mass.
Divide the flour and egg mass into 6 parts. For greater accuracy, it is better to do this with the help of kitchen scales.
Now collect the cakes:
- Mix part of the flour mixture with the juice of the same type (or milky-yolk mixture for yellow cake);
- mix thoroughly until smooth;
- add the egg part, mix gently, keeping the airiness of the dough;
- Put it in the form and bake at 180 degrees for 15-20 minutes until cooked.
Impregnation:
- mashed red berries - 150 grams;
- puree of orange + finely grated zest - 150 grams;
- lemon puree + finely grated zest - 75 grams;
- kiwi puree - 150 grams;
- blueberry juice + pinch of soda - 75 grams;
- blackberry puree - 150 grams;
- water - 330 grams;
- gelatin - 25 grams.
When you see the Rainbow cake (photo or live), it always strikes with its brightness. To achieve this without harm to health, you need to adhere to the recommendations presented below.
Add to the juice of blueberries and lemon puree 75grams of water. In 180 grams of liquid, soak the gelatin. As soon as it swells, heat the mass until the gelatin is completely dissolved, avoiding boiling. Chill.
Spread the gelatinous mass evenly in containers with fruit puree. Cake must be collected in the form.
Each cake should be poured jelly and put in the refrigerator until it hardens.
What about cream?
The cheese mass, which keeps its shape perfectly, makes the Rainbow cake very fat (recipe, see photo in the article).
- Swiss meringue. Whip 8 proteins in a water bath with 300 grams of sugar to hard peaks. Thanks to heat treatment, proteins will not be raw and will not flow.
- Butter cream. Whip 1 liter of cream, add powdered sugar to taste.
- Cream-curd cream. Replace 1/3 cream with soft pasty curd.
