This cake is truly special, and its base is a real delight, being extremely versatile. What makes this cake unique is the combination of colors and flavors, and the cream can be adapted to everyone's preferences.
To prepare the base, start by separating the egg yolks from the egg whites. In a large bowl, mix the yolks well with half of the sugar and a pinch of salt to enhance the flavor. Gradually add the oil, stirring constantly to achieve a homogeneous mixture. Once the oil is well incorporated, pour in the water and mix again. Finally, sifting the flour is essential, so add it gradually, stirring carefully to avoid lumps.
In another bowl, beat the egg whites with the remaining sugar until you obtain a firm, shiny foam. This step is crucial, as the egg white foam will add an airy texture to your base. Carefully fold the egg white foam into the yolk mixture using a spatula with gentle movements to avoid losing air from the mixture.
Divide the obtained mixture into four equal bowls. Now comes the fun part: color each portion! Add two tablespoons of cocoa to the first bowl to achieve a deep brown, leave the second bowl yellow, and you can color the others according to your preferences: one red and one purple.
In a round baking tray lined with parchment paper, start assembling the base. In the center of the tray, place a spoonful of the brown mixture, then add a spoonful of the purple mixture right in the center, continuing with a spoonful of the red mixture and finally one yellow. Repeat this process until you have used all the mixture. Bake the base in a preheated oven at 180 degrees Celsius for 30 minutes. After the time is up, leave it in the turned-off oven for 10 minutes to stabilize.
For the cream, dissolve the two packets of instant cream in 500 ml of cold milk. Beat the mixture with a mixer until it becomes a firm foam, similar to whipped cream. Add the soft butter and mix a little more so that the cream becomes even creamier and more delicious.
After the base has completely cooled, cut it into three layers. Soak each layer with the juice from the sour cherry compote, then add the cherries, the cream, and repeat the process until you have fully assembled the cake. Finally, you can decorate it with whipped cream, and your cake will be not only a joy for the eyes but also an explosion of delicious flavors and textures. Enjoy it with your loved ones!
To prepare the base, start by separating the egg yolks from the egg whites. In a large bowl, mix the yolks well with half of the sugar and a pinch of salt to enhance the flavor. Gradually add the oil, stirring constantly to achieve a homogeneous mixture. Once the oil is well incorporated, pour in the water and mix again. Finally, sifting the flour is essential, so add it gradually, stirring carefully to avoid lumps.
In another bowl, beat the egg whites with the remaining sugar until you obtain a firm, shiny foam. This step is crucial, as the egg white foam will add an airy texture to your base. Carefully fold the egg white foam into the yolk mixture using a spatula with gentle movements to avoid losing air from the mixture.
Divide the obtained mixture into four equal bowls. Now comes the fun part: color each portion! Add two tablespoons of cocoa to the first bowl to achieve a deep brown, leave the second bowl yellow, and you can color the others according to your preferences: one red and one purple.
In a round baking tray lined with parchment paper, start assembling the base. In the center of the tray, place a spoonful of the brown mixture, then add a spoonful of the purple mixture right in the center, continuing with a spoonful of the red mixture and finally one yellow. Repeat this process until you have used all the mixture. Bake the base in a preheated oven at 180 degrees Celsius for 30 minutes. After the time is up, leave it in the turned-off oven for 10 minutes to stabilize.
For the cream, dissolve the two packets of instant cream in 500 ml of cold milk. Beat the mixture with a mixer until it becomes a firm foam, similar to whipped cream. Add the soft butter and mix a little more so that the cream becomes even creamier and more delicious.
After the base has completely cooled, cut it into three layers. Soak each layer with the juice from the sour cherry compote, then add the cherries, the cream, and repeat the process until you have fully assembled the cake. Finally, you can decorate it with whipped cream, and your cake will be not only a joy for the eyes but also an explosion of delicious flavors and textures. Enjoy it with your loved ones!
Ingredients
Base: 8 eggs 250 g sugar 200 g oil 400 g flour mixed with a packet of baking powder 6 tablespoons water vanilla food coloring (red, blue...) 2 tablespoons cocoa a pinch of salt Cream: 2 packets of vanilla cream 500 ml cold milk soft butter (the size of a walnut) canned sour cherries For decoration: whipped cream