Rainbow cake

Legend has it that rainbow cake originated from a British prince's chef who developed a white cream with colorful rainbow layers inside, which was deeply loved by the royal family. At that time, the restaurants frequented by nobles all used rainbow cake as their signature dessert. Rainbow cake has been widely spread since then, and it has been constantly multiplied and created by tens of thousands of dessert chefs and spread all over the world.

material

6-inch movable bottom mold, 6-8 people, middle layer of oven 170 degrees, 8- 10 minutes.

Cake slices: (one ***7 cakes, so the materials are all multiples of 7) 1 egg, 30g of low-gluten flour, 20g of sugar, 8g of tasteless salad oil or unsalted butter.

manufacturing process

1. Keep the eggs and powdered sugar warm together, and send water at high speed with an egg beater 15 minutes until the surface has a texture and will not disappear.

2. After the eggs are beaten, add one of the fruity food pigments and add them while stirring until the color is appropriate.

3. After sieving the flour, add the egg paste and mix well.

4. Finally, add salad oil or butter and mix well, and the cake paste is finished.

5. After baking, butter the mold to facilitate demoulding, then pour in the cake paste and buckle off the big bubbles inside.

6. Preheat the oven 170 degrees 10 minute. Bake the middle layer in the oven for 8- 10 minutes, and pay attention to the observation later. Insert and pull out the bamboo stick and find it cooked without touching the batter. Because the cake slices are thin and easy to bake, you must pay attention.

PS: Because there were not enough bowls and molds, the above steps were repeated seven times.

7. The white chocolate after cooling and solidification can be made into chocolate chips with a spoon.

8. You can cover the cake layer by layer by whipping cream at high speed until it can be decorated.

9. The cake is ready and coated with favorite MM chocolate.

Production skill

Decoration: 500ML of whipped cream, 300 grams of white chocolate, and a bag of MM chocolate beans.

Preparation: White chocolate is melted in water, and then poured into a plate until it cools and solidifies. Cream should be refrigerated for at least one night, otherwise it will not be easy to get rid of.

Rainbow cake

material

Low gluten flour 180

6 eggs

condiments

Cream1000g

Sugar180g

60 grams of butter

30 grams syrup

Appropriate amount of edible pigment

Method for gradually changing rainbow cake

1. Make the cake embryo first, and I choose the sponge cake method. Since it is a rainbow cake, the cake is naturally colorful. So I will bake one color at a time, and all the dosage is given on it. The dosage of an 8-inch cake is: egg 1 piece, sugar 30g, syrup 1 spoon, low-gluten flour 30g, butter 10g, and the required materials are respectively weighed and prepared.

At this time, boil a pot of water on a small fire, which is intended to be used to send away the whole egg.

3. At the same time, oil paper is spread on the mold.

When the water in Figure 2 is heated to 60 degrees, you can beat the whole egg thoroughly and add sugar three times.

5. The success rate of whole egg beating is to pick up the eggbeater, and the egg liquid can still be attached to the eggbeater, which is gradually reduced.

6. Add a spoonful of syrup when the egg liquid is cold, so that the flour can be better mixed in.

7. Sift the flour and stir the egg mixture from bottom to top.

8. After mixing the flour evenly, add the melted liquid butter evenly. Stir carefully at this time, don't stir too much.

9. Finally, add a few drops of pigment, pour into the mold, shake out bubbles, and fire in the oven 180 degrees 15 minutes.

10. After baking, put it on the drying net to dry.

1 1. I used to be lazy. I baked two pieces at a time and then cut them in half, so there are three colors staggered, haha.

12. Now start making cakes and take out the cooled cake slices. The interlayer of each cake can be determined according to personal taste. Then, on the outer layer, prepare three pots of whipped cream, add pigment, and prepare three colors with similar gradients. Then put it in a paper bag, squeeze a small lump out of the cake from the inside out with a 5 mm round mouth, and then cut it with a knife, one row at a time. It takes a lot of patience. I basically have to install it for more than an hour at a time.

13. Then frame the top of the cake with the remaining cream and say whatever you want. You can also decorate it with a little fudge.

14. Let's look at the wound. Is it a rainbow?

Cooking tips

It took me 12 hours to make this cake for the first time, and it will be much faster after I get skilled. In fact, it's not difficult. It's just a basic sponge cake with flowers, because it involves rainbow multicolor, so many steps are the same. I suggest that you can finish it in two days. Bake all the cakes the day before and decorate the flowers the next day, which will make you feel much more relaxed. Cream melts easily in summer. It is suggested to prepare an ice pack when decorating flowers to reduce the temperature of hands at any time.