KITKAT cake with colorful sponge layers

Name: KITKAT cake with colorful sponge layers
Ingredients: 10 eggs; 10 tablespoons flour; 10 tablespoons sugar; 10 tablespoons oil; 2 pinches of salt; 1 small bottle red food coloring; 1 small bottle blue food coloring; 500 g mascarpone; 500 ml whipping cream; 8 tablespoons powdered sugar; 150 g strawberries; 200 ml water; 2 tablespoons sugar; 1 teaspoon vanilla extract; 10 packs of KITKAT wafers; 125 g raspberries

Dessert - KITKAT cake with colorful sponge layers by Magdalena J. - Recipia

KITKAT cake with colorful sponge layers is usually served at children’s birthday parties, with colorful sponge layers and a border of wafers. Inside, it has mascarpone and strawberry cream, and when you cut it, you can see the purple and pink layers, with raspberries on top and wafers around the sides. I cut the strawberries into equal halves so I can arrange them in a single layer. Preparation: 45 minutes. Baking: 42 minutes. Resting: 3 hours. Total time: 4 hours and 27 minutes. Serves: 12. About 760 kcal and 11 g protein per serving.

Ingredients

For the sponge layers

10 eggs
10 tablespoons flour
10 tablespoons sugar
10 tablespoons oil
2 pinches of salt
1 small bottle red food coloring
1 small bottle blue food coloring

For the cream and filling

500 g mascarpone
500 ml whipping cream
8 tablespoons powdered sugar
150 g strawberries

For the syrup

200 ml water
2 tablespoons sugar
1 teaspoon vanilla extract

For decoration

10 packs of KITKAT wafers
125 g raspberries

Preparation

1. Preheat the oven to 200°C. Separate 5 eggs, beat the egg whites with 1 pinch of salt and 5 tablespoons of sugar until the foam stays firm when you tilt the bowl. Fold in the yolks with a wooden spoon, using upward strokes, then add 5 tablespoons of oil and 5 tablespoons of flour. Color the mixture with the blue food coloring and a little of the red. 2. Pour the mixture into a round pan lined with baking paper and bake the sponge for 20 minutes at 200°C, until a toothpick comes out clean. While it bakes, prepare the second sponge: separate the other 5 eggs, beat the egg whites with 1 pinch of salt and 5 tablespoons of sugar, then fold in the yolks, 5 tablespoons of oil and 5 tablespoons of flour. Color it with the remaining red food coloring. 3. Bake the second sponge for 20 minutes at 200°C, until a toothpick comes out clean. Transfer the sponges to a wire rack and leave them to cool for 1 hour. 4. Whip the cream and chill it for 10 minutes. Mix the mascarpone with the powdered sugar, then fold in the whipped cream with a spoon. Keep the cream in the fridge while the sponges cool. 5. Mix the water and sugar for the syrup and heat for 2 minutes, until the crystals dissolve. Remove from the heat, add the vanilla extract and leave the syrup to cool. 6. Wash the strawberries, pat them dry with a paper towel and cut them in half. Set the raspberries aside for decoration. 7. Place the first sponge on a serving plate and soak it with syrup. Spread on a quarter of the cream and half the strawberries. Place the second sponge on top, soak it with syrup and add another quarter of the cream and the remaining strawberries. I mixed the blue with a little red and the first sponge came out purple; the second, with one small bottle of red coloring, came out pink, and you need more than one for a strong red; the cake came out shorter than I expected, so I added another quarter of the cream over the strawberries. Spread the remaining quarter over the top and sides, arrange the KITKAT wafers around the sides, decorate with raspberries and refrigerate the cake for 2 hours.

Notes

The cake keeps covered in the fridge for up to 3 days; the sponges can be baked a day ahead, cooled completely and kept wrapped. Without food coloring, the sponges stay plain, and the cake contains gluten from the wafers, dairy from the mascarpone cream and eggs. Firm strawberries cut more neatly, and after washing they need to be dried well so they don’t make the cream watery. The wafers soften next to the moist cream, so it’s better to assemble the cake on the day you serve it; until then, keep the sponges separate. Serve it cold, with black tea.