Rainbow Cake
10 servings
90 minutes
A classic sponge cake can be completely unconventional: all you need to do is bake several layers instead of one and paint each of them in different colors.
1
Whip the butter with sugar until creamy consistency.
- Butter: 150 g
- Sugar: 210 g
2
Add vanilla essence and eggs one by one, mixing well after each. Add half of the sifted flour with baking powder, knead. Add milk, knead. Add the remaining flour and knead the dough.
- Vanilla essence: 2 teaspoons
- Chicken egg: 6 pieces
- Wheat flour: 425 g
- Baking powder (raising agent): 2 teaspoons
- Milk: 100 ml
3
Divide it into equal parts, coloring each in a different color. Using forms with a diameter of 17 cm will yield five forms. Send to a preheated oven at 180 degrees. Bake for 12-15 minutes. Cool down.
- Food colouring: 1 g
4
Combine butter and cream cheese, beat while gradually adding powdered sugar until a smooth cream is obtained.
- Butter: 150 g
- Cream cheese: 150 g
- Icing sugar: 150 g
5
Spread cream on the layers, as well as on the sides and top.
6
Roll out the fondant, make it more round. Place it on the cake, smooth it out, cut off the excess. You can decorate it with anything.
- Sugar paste (fondant/gum paste): 200 g
