Rainbow Cake

Step-by-step cooking

1. Step 1:

   

   For a biscuit, you will need: chicken eggs C0 just from the refrigerator, premium wheat flour, sugar and salt.

2. Step 2:

   

   Separate the yolks from the whites and transfer to a bowl, add sugar. Put the proteins back in the refrigerator for now.

3. Step 3:

   

   At the maximum speed of the mixer, beat the yolks to a fluffy, light mass.

4. Step 4:

   

   Wash and dry the whisk of the mixer. Add salt to the proteins and start whipping at the minimum speed of the mixer. Gradually increasing the speed to the maximum, as the proteins begin to increase in volume. Also gradually add sugar. I beat the yolks with a conventional mixer, and the whites are whipped at the same time by a planetary mixer. So both mixtures will be ready approximately at the same time.

5. Step 5:

   

   Whisk the whites until firm, stable peaks. The contents of the bowl should not leak out when tilted. No need to tap the whisk on the edges of the bowl, shaking off the whites. And in general, no sudden movements when preparing a biscuit, and the result will please you.

6. Step 6:

   

   Gently mix the whites into the yolks with a cooking spatula. Mix from the edges to the center.

7. Step 7:

   

   Then sift the flour in parts. Mix it in just as carefully.

8. Step 8:

   

   Pour the dough into a mold, the bottom of which is greased with vegetable oil. I have a silicone mold with a diameter of 18 cm, the height of the rim is 6 cm. Bake the sponge cake in a preheated 180 degree oven for 30 minutes. During baking, it is better not to open the door so that the biscuit does not fall off. Check readiness with a toothpick.

9. Step 9:

   

   Turn the finished biscuit right in the mold and put it on any grate. So it will not settle under its own weight when cooling down. Cool the sponge cake to room temperature. With a knife, carefully walk along the edges of the mold so that the biscuit separates better. Here is such a magnificent handsome turned out for me. Exactly 6 cm. I recommend leaving the biscuit overnight in the refrigerator. But, in principle, you can work with it immediately after cooling down.

10. Step 10:

    

    I recommend putting sour cream in a colander, covered with several layers of thick gauze. Place the colander in a deep bowl and leave overnight in the refrigerator. So the sour cream will become even thicker, which is good for the cream. I made the sponge cake and sour cream the day before, and everything else the next day.

12. Step 11:

    

    For the cream for layering, combine cottage cheese, sour cream, powdered sugar and vanilla sugar in a separate bowl.

13. Step 12:

    

    Use a mixer to mix the cream until all the ingredients are combined. Put the cream in the refrigerator for a while.

14. Step 13:

    

    Cut the biscuit into three cakes with a sharp knife or string.

15. Step 14:

    

    Mix jam and filtered water for impregnation. It is better to take light jam: yellow or orange. I have sea buckthorn with pine nuts, but I don't use nuts.

16. Step 15:

    

    Build. Soak the first cake with syrup. Lubricate it evenly with half! cottage cheese cream. This cream is only suitable for layering, it is too unstable for finishing alignment. But for cakes - perfect.

17. Step 16:

    

    Distribute half of the raspberries (fresh or thawed). You can safely put more than I have. I felt sorry for the berries :) Then the second cake, impregnation, the rest of the cream and raspberries. Soak the last cake with syrup, cover the cake and put it in the refrigerator for a while.

18. Step 17:

    

    Let's do the cream for leveling. To do this, mix soft butter and powdered sugar with a whisk. Then beat with a mixer on high speed for 2 minutes.

19. Step 18:

    

    Add mascarpone from the refrigerator.

20. Step 19:

    

    And beat again with a mixer on high speed. The cream will be ready in 3 minutes.

21. Step 20:

    

    Cover the top and sides of the cake with this cream. Decorate the cake just before serving. From the fruit dragee, lay out a rainbow and a skirt around the cake circle, and from a mini marshmallow cloud. Spread the pastry sprinkles (preferably white) from the bottom. The cake is ready!