Rainbow Cake

Rainbow Cake – A Colorful and Tasty Delight

When it comes to cakes, few are as appealing and delicious as the Rainbow Cake. This dessert not only delights the eye with its layers of vibrant colors but also tantalizes the taste buds with its combination of flavors. Whether you serve it at a party, a birthday, or simply on the weekend, this cake will bring a smile to the faces of your loved ones.

Total preparation time: 1 hour and 30 minutes
Preparation time: 30 minutes
Baking time: 1 hour
Number of servings: 12-15

Ingredients

For Layer 1 (Sponge Cake):
- 6-8 eggs (depending on their size)
- 10-12 tablespoons of sugar
- 4 tablespoons of oil
- 2 tablespoons of hot water
- 1 packet of baking powder
- Zest of 1 lemon
- 6-7 tablespoons of flour
- 2 tablespoons of breadcrumbs (for dusting the tray)

For Layer 2:
- 250 g margarine or butter
- 1 egg
- 3 tablespoons of sour cream
- 1 teaspoon of baking soda
- 2 tablespoons of cocoa powder
- 300-400 g flour
- 2-3 drops of rum essence

For Cream 1:
- 350-400 g apricot or plum jam
- 100 g butter (about ½ pack)
- 1 cup of ground walnuts
- 2 tablespoons of cocoa powder

For Cream 2:
- 300 ml sweet milk
- 4 tablespoons of semolina
- 300 g sugar
- 1 packet of butter (about 250 g)
- Juice of 1 lemon

History of the Recipe

The Rainbow Cake has its roots in the tradition of baking sweets, an art that has become popular in many cultures. This cake is inspired by the desire to combine various textures and flavors, offering not just a dessert but also a visual experience. Each layer adds a touch of uniqueness, while the jam brings a slightly tart flavor that perfectly complements the sweetness of the composition.

Preparing the Rainbow Cake

Step 1: Preparing Layer 1 (Sponge Cake)

1. Beat the eggs with the sugar: In a large bowl, add the eggs and sugar. Use an electric mixer to beat them at high speed for about 5-7 minutes, until the mixture triples in volume and becomes airy.
2. Add hot water: Carefully incorporate the 2 tablespoons of hot water, mixing continuously.
3. Incorporate the dry ingredients: Sift the flour together with the baking powder and gradually add them to the egg mixture, stirring gently with a spatula.
4. Add the oil and lemon zest: Add the oil and grated lemon zest to the mixture, stirring until everything is well combined.
5. Bake the layer: Preheat the oven to 170°C. Grease a tray with butter and dust with breadcrumbs. Pour the mixture into the tray and bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.

Step 2: Preparing Layer 2

1. Mix the ingredients: In a bowl, combine the margarine (or butter) with the egg and sour cream. Mix well until you obtain a homogeneous mixture.
2. Activate the baking soda: Add the lemon juice over the baking soda and let it foam. Add it to the margarine mixture.
3. Incorporate cocoa and flour: Add cocoa and mix well, then gradually add the flour until you obtain a firmer dough.
4. Form the layer: Divide the dough into two equal parts and roll them out into sheets on a tray lined with parchment paper. Bake them for 10-15 minutes at 180°C until they become firm.

Step 3: Preparing Cream 1

1. Beat the butter: Using a mixer, beat the butter until fluffy.
2. Add the jam and other ingredients: Add the jam, cocoa, ground walnuts, and rum essence. Mix until the cream becomes homogeneous and easy to spread.

Step 4: Preparing Cream 2

1. Boil the milk: In a pot, bring the milk to a boil together with the sugar.
2. Add the semolina: When the milk starts to boil, sprinkle in the semolina while constantly stirring to avoid lumps. Cook for 5-7 minutes until it thickens slightly, then let it cool.
3. Add the butter and lemon: Once the semolina has cooled, incorporate the butter and lemon juice. Mix well until you obtain a fluffy cream.

Step 5: Assembling the Cake

1. Base layer: Place Layer 1 on a serving platter and evenly spread the jam cream on top.
2. Add Layer 2: Place the first cocoa sheet over the jam cream, then add the semolina cream.
3. Finalizing: Cover with the second cocoa sheet and, finally, you can lightly spread some cream on top or opt for a cocoa glaze for a more elegant look.

Serving and Pairings

The Rainbow Cake is perfect served with a scoop of vanilla ice cream or a cup of aromatic tea. You can also pair it with a glass of fresh lemonade for a refreshing contrast. This cake is ideal for enjoying with friends and family, bringing a touch of joy to every slice.

Practical Tips

1. Flour: Make sure to use good quality flour to achieve a fluffy layer.
2. Sugar: You can adjust the amount of sugar according to your preferences, especially if you use sweeter jams.
3. Flavor harmonization: Experiment with different types of jams (raspberry, blueberry) to give the cake a personalized touch.
4. Ingredient temperature: It’s best that all ingredients are at room temperature for better mixing.

Frequently Asked Questions

- Can I substitute margarine with butter?
Yes, butter will provide a richer flavor, but make sure it is well incorporated.

- How long does the cake last at room temperature?
The Rainbow Cake keeps well at room temperature for 2-3 days, but you can refrigerate it to extend its freshness.

- Can the cake be frozen?
Yes, the cake can be frozen. Make sure to wrap it well in cling film to prevent drying out.

I hope this detailed recipe inspires you to try making the Rainbow Cake. Not only will you create a delicious dessert, but you will also make beautiful memories in the kitchen. Enjoy!