The rainbow cake is perfect for special occasions. It looks spectacular!
Ingredients
Batter for 2 layers
- Sugar – 100 g
- Eggs – 4 pcs.
- Wheat flour – 120 g
- Cornstarch – 120 g
- Canola oil – 2 tablespoons
- Baking powder – 0.5 teaspoon
Batter for 3 layers
- Sugar – 150 g
- Eggs – 8 pcs.
- Wheat flour – 240 g
- Cornstarch – 60 g
- Canola oil – 2 tablespoons
- Baking powder – 1.5 teaspoons
- Water – 10 ml
Natural food coloring
- Beetroot – 80 g
- Matcha green tea – 15 ml
- Blueberries – 80 g
- Ground turmeric – 15 g
- Lime – 1 pc.
- Carrot – 80 g
- Baby spinach – 60 g
Drizzle
- Sugar – 100 g
- Lime – 1 pc.
- Water – 200 ml
Frosting
- Powdered sugar – 120 g
- Lime – 1 pc.
- Mascarpone cheese – 500 g
- 30% Cream – 400 ml
Decoration
- Blueberries – 50 g
- Raspberry – 60 g
- Strawberries – 70 g
Preparation
Beat the egg whites in a mixing bowl until stiff, gradually adding sugar. Towards the end of beating, when the egg whites are stiff and have a pearly color and gloss, slowly add the egg yolks. Beat everything for a while until smooth and homogeneous.
Mix wheat flour, cornstarch, and baking powder together. Sift the dry ingredients through a sieve into the beaten eggs. Mix the ingredients thoroughly using a spatula. Add canola oil. Mix. Divide the batter into three equal parts. Add pureed beetroot to the first part, mashed blueberries to the second, and pureed carrot to the third. Add a few drops of lime juice to each batter. Mix each batter.
Pour the batters into buttered and floured cake pans and gently smooth the tops. Bake at 170°C for about 30 minutes. Let the baked sponge cakes cool. Prepare the sponge cake batter the same way but with reduced amounts. Divide the finished batter into two portions. Add turmeric to one portion and baby spinach and matcha to the other. Sprinkle lime juice over both portions, transfer to pans, and bake.
In a saucepan, combine sugar and water, bring to a boil, then let it cool. Once cooled, add lime juice. Transfer chilled cream to a bowl and beat on medium speed. Add mascarpone cheese and combine. Add powdered sugar, grated Trim the tops and bottoms of the sponge cakes. Arrange the layers in the following order: violet, green, yellow, orange, red.
Place the first layer on a cake stand and drizzle with the lime syrup. Spread a portion of the frosting evenly. Place the next layer. Repeat with all the sponge cakes. Cover the entire cake with frosting. Decorate with fresh fruits – strawberries, blueberries, raspberries.
