The soft and creamy RAINBOW CAKE

Name: The soft and creamy RAINBOW CAKE
Uploaded: 2025-02-28T10:24:04Z
Duration: PT299.132S
Channel: Food Inspiration

published on 28 February, 2025 at 11:24

INGREDIENTS

For the dough:

130g (1/2 cup) of butter

250g (1 1/4 cups) of sugar

4 eggs

Vanilla extract

390g (1 1/2 cups) of yogurt

260g (2 cups) of all-purpose flour

14g (1 tbsp) of baking powder

A pinch of salt

Green, red, blue, orange, purple, yellow - food coloring

For the cream

17g of gelatin powder

520g (2 1/4 cups) of mascarpone

520g (2 1/4 cups) of cream cheese

200 (1 1/2 cups) of powdered sugar

40ml (3 tbsp) of fresh cream

METHOD

1. In a bowl add the butter and sugar and mix with the electric mixer. Add the eggs one by one and continue to mix. Add the vanilla essence, yogurt, flour, baking powder, and salt and mix all together to obtain no lump mixture.

2. Split the mixture into 6 equal parts and transfer the batter to each separate bowl. Add the green, red, blue, orange, purple, and yellow to each separate bowl with the batter and mix.

3. Pour each color separately into the cake mold (15cm - mold size) and level it up with a spatula. Bake at 180°C/360°F for 12 minutes.

4. In a small bowl add the gelatin and water and set aside for a few minutes.

5. Mix the mascarpone, cream cheese, and powdered sugar in a mixing bowl and mix with the electric mixer.

6. In a bowl with gelatin add the fresh cream and mix to combine. Pour the gelatin/cream into the mixing bowl with the cream and whisk to combine. Preserve the cream for decoration.

7. Place the purple dough disc on the serving plate and add the layer of the cream. Repeat the process for all other disks, arranging them in blue, green, yellow, orange, and red.

8. Cover the cake with one part of the cream and with another make the colored decoration with the pipping bag.

9. Cut the slice of the cake and serve.

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