A stunningly beautiful RAINBOW cake will be a great birthday surprise for any child. This cake is incredibly delicious: an airy biscuit, the most delicate sour cream and curd cream and pieces of sweet juicy pineapples... This is perhaps one of the best fillings in children's cakes. No one will refuse a piece of this dessert! Well, a bright rainbow of colored M&M's candy will delight children of all ages.
Preparing this Rainbow cake is relatively easy and short, the composition is not too expensive, and such a stylish and unusual decoration will be within the power of everyone. Also, instead of pineapples, you can put canned peaches, apricots or berries in the filling of this cake.
Delight your little birthday people with such an unforgettable Rainbow cake, both girls and boys will like it.
Ingredients:
Biscuit (form 21 cm):
- eggs - 6 pcs.
- flour - 150 g
- sugar - 130 g
- vanilla sugar - 10 g
- salt - 1 pinch
Filling:
- canned pineapples - 500 g
- sour cream 20% - 300 ml
- cottage cheese - 300 g
- powdered sugar - 120 g
- vanillin - 1 pinch
Cream for decoration:
- cream cheese - 200 g
- butter - 150 g
- powdered sugar - 50 g
Decoration:
- candy M&M's - 160 g
- marshmallow mini - 20 g
- sugar sprinkles "Asterisks"
Step by step recipe
Cooking a biscuit
1. First, let's prepare a biscuit for the cake.
Separate 6 eggs into yolk and white. We separate carefully so that the yolk does not get into the whites.
2. Add a pinch of salt to the egg whites. Proteins begin to beat and gradually pour 130 g of sugar and 10 g of vanilla sugar. Beat egg whites with sugar until stiff peaks form.
3. Add the egg yolks to the beaten egg whites one at a time, continuing to beat. Mix until smooth.
4. Here, in beaten eggs, sift 150 grams of flour through a sieve in 2-3 approaches, each time mixing the dough with a spatula. Stir gently so that the dough remains airy. It is because of this airiness that the biscuit will rise in the oven.
5. We shift the dough into a form, the bottom of which is covered with parchment paper. The sides of the form do not need to be lubricated with anything, otherwise the biscuit will not rise. Distribute the dough evenly. The diameter of my mold is 21 cm.
6. We put everything in the oven preheated to 180 degrees. bake for approximately 35 minutes.
7. We take out the finished biscuit from the oven and put it upside down on the wire rack.
Let it cool completely, or even better, lie down overnight. Then it will cut well and crumble less.
8. The biscuit has already cooled down and insisted, we take it out of the mold. We cut the biscuit into three approximately identical cakes. We cut off the crust from the top cake, we do not need it.
Cooking cream
9. For cream, sour cream must be weighed in advance.
We put a sieve on a bowl and put gauze folded 4 times on top. Put 300 ml of sour cream on cheesecloth. I use 20% fat sour cream. Put the cheesecloth on top. We put everything in the refrigerator for the night, so that the excess liquid is glassed, it can also be hung up, then the liquid will drain faster.
10. Cooking cream.
Put 300 g of cottage cheese of any fat content in a bowl and pour 120 g of powdered sugar. Add a pinch of vanilla to this. Blend everything with an immersion blender until smooth. Also, cottage cheese can be rubbed through a sieve or chopped in a grinder.
11. Add already weighed sour cream to the cottage cheese. Beat everything with a mixer until smooth. The cream is ready.
12. Canned pineapple cut into small pieces.
Stacking the cake
13. We put the first cake in the culinary ring. Between the biscuit cake and the ring we put an acetate film. We compress the ring to the size of a biscuit.
We soak the biscuit with pineapple syrup.
14. We apply a quarter of the cream on the biscuit and evenly distribute it over the cake. I put in pineapple chunks. From above we again apply a part of the cream.
15. We cover with the second biscuit cake and press it with our hands to the cream. We also soak it with pineapple syrup. We put a part of the cream and distribute it over the cake. Throw in the chopped pineapple.
16. Apply the remaining cream and spread it on top.
The third cake is first soaked in pineapple syrup. And then put the soaked side on the cream. We press the cake with our hands to the cream.
17. Cover the cake with cling film on top and put in the refrigerator to infuse for 2-3 hours.
Cooking cream for decoration
18. The cake is already infused, we are preparing a cream for decoration.
Put 150 g of soft butter in a bowl. We begin to beat, beat and gradually pour 50 g of powdered sugar. Beat until the butter turns white.
19. To the prepared butter put 200 g of cold cream cheese. Whisk for just a few seconds.
20. Then knead completely with a spatula by hand. This is done so that the cream does not exfoliate.
Decorate the cake
21. The cake was set. Remove the cooking ring and acetate film. In the center we apply a little cream so that the cake does not slide on the stand. Place a cake stand on top of the cake and flip over.
22. First, we coat the cake with a thin layer of cream on the sides and top to beat all the crumbs.
23. When the first layer is ready, apply the second. This time we use all the remaining cream in order to level the cake.
24. We immediately decorate the cake with M&S sweets. In total, I needed 160 grams of sweets for the cake. I divided them by color and laid them out on the cake in a semicircle. First red, then orange, yellow, green and blue. This is such a beautiful rainbow.
25. Place a mini marshmallow at the base of the rainbow. Imitate clouds. We also decorate the cake with small sugar stars.
26. We also decorate the bottom of the cake with colored sweets. The cake is ready.
Rainbow cake turned out beautiful and delicious. A bright rainbow of sweets decorated the cake in an original way and all the children liked it. Delicate sponge cake with sour cream and pineapples, this is the perfect filling for children's cakes.
Also, the cake can be prepared without pineapples by replacing them with peaches or berries.
video recipe
Recipe taken from my cooking site gotovimop.com