Rainbow Cake

Ingredients for 2 biscuits (20 – 22 cm in diameter)

• 3 large eggs
• 150 gr granulated sugar
• 75 gr wheat flour
• 30 gr potato starch
• Helium dyes

Ingredients for 2 biscuits (23 – 25 cm in diameter)

• 4 large eggs
• 200 gr fine sugar
• 100 gr wheat flour
• 40 gr potato flour
• The coloring agent in the gel
• All ingredients should be warm.
• Mix the flour with the starch, sift.

Recipe

Separate the whites from the yolks, beat the whites into a steady foam. At the end of the whipping, add the sugar in portions, spoon by spoon (this is very important!), whipping after each addition.

Add the yolks one at a time, still beating constantly.

Add the sifted flour to the egg mixture.

Gently mix the dough with a spatula so that the ingredients are blended and the foam does not fall off.

Divide the dough in half, add a little of your chosen color to each part, mix gently.

Prepare two round forms of 20 – 22 cm in diameter, put baking paper on the bottom, do not grease the edges. Gently place the dough in them.

Bake the biscuits at 160ºC for about 20-22 minutes or until a wooden stick dipped in the biscuit comes out dry.

Take the hot biscuits out of the oven, drop them (in their shape) onto the floor from a height of about 30 cm.

Cool at room temperature.

Note: the biscuit cakes can only be separated from the mold with a knife after they have cooled completely.

Nuts: bake 4 more biscuit cakes (that is, you will need 9 eggs for all Rainbow cake cakes of 20 – 22 cm diameter, and 12 eggs for 23 – 25 cm cakes with a biscuit diameter).

Lemon cream for Rainbow Cake with whipped cream and mascarpone homemade

• 500 ml cream (30 or 36%), chilled
• 500g mascarpone cheese, chilled
• 3 tablespoons powdered sugar to taste
• zest of 1 lemon

Put the cream and mascarpone cheese in the mixer bowl and beat until the mixture has the consistency of thick sour cream; at the end of the beating add the powdered sugar and lemon zest.

Lemonade

• squeeze juice from 1 to 2 lemons
• water
• Pour the lemon juice into a glass and fill with water to make 1/2 or 2/3 cup of lemonade (as you see fit).

Assembling Rainbow Cake

Place the biscuit cakes separately and soak them in the lemonade: Place the purple one on top of the assembly plate, pour a small amount (this will be the base for the cake so you don’t over-soak) and spread the cream, then do the same with the blue, green, yellow, orange, red, top and sides of the cake also smeared with cream (for me half the cream with a little blue dye added).
The finished cake should be chilled in the refrigerator for at least 3 hours.