Rainbow cake

Ingredients for 1 servings:

• 300 g butter, soft
• 260 g white sugar
• 3 eggs, room temperature
• 3 egg whites, room temperature
• 3 packets of vanilla sugar
• 650 g flour
• 1 ½ packets of baking powder
• ½ tsp salt
• 530 ml buttermilk, room temperature
• Food coloring for baking, e.g. purple, blue, green, yellow, orange, red)
• 2 packets of vanilla sugar
• 200 ml water
• 65 g sugar
• 1 pinch of salt
• 3 tbsp cornstarch
• 550 ml whipped cream, cold
• 3 ½ packs of cream stiffener or 3.5 tbsp San-Apart
• 375 g butter, soft
• 475 g powdered sugar
• 3 tbsp milk
• 1 tsp vanilla flavor
• 1 pinch of salt
• Raspberry jam, seedless

Instructions

Working time approx. 5 hours; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 7 hours

perfect for a child’s birthday party

This rainbow cake is easy to make, but it does require some patience and plenty of time. For the batter: First, cream the butter with the sugar and vanilla sugar until fluffy. Then, add the eggs and egg whites one after the other and mix well with the butter and sugar mixture. It’s very important that all ingredients are at room temperature for better blending. Mix the flour with the salt and baking powder and stir into the butter and egg mixture alternately with the buttermilk. Since we want to make a 6-colored rainbow cake, the batter is divided equally into six bowls and colored. If you don’t have six bowls, you can of course do it one after the other. A scale is helpful for dividing the batter evenly. Based on the measurements above, this will be approximately 335 grams per serving. Once you’ve divided the batter equally, you can add the food coloring. You can decide how much you want to use here. It depends on the result and how bright or vibrant you want the colors. Please make sure you use food coloring that is suitable for baking, otherwise this cake could be a visual disaster. The colored batter is then poured into a suitable dish in individual portions and spread evenly over the bottom of the dish. I used a springform pan with a diameter of 26 cm and lined it with baking paper. The layers will be very thin, so make sure you spread the batter well. It is important that the batter is evenly distributed in the dish; you can first smooth it out and then shake it to spread it out. It is important that the edges of the layers are as evenly thick as possible after baking. The colored batter is then baked for about 10 minutes in a preheated oven at 170°C (convection oven), until it is firm and no batter sticks to the toothpick when a skewer is inserted. After baking, the individual layers need to cool down. Leaving the baking paper on makes it easier to layer the layers on top of each other later. It’s also important to remove the bases from the sides of the springform pan immediately after baking, as the dough shrinks as it cools, and if the sides stick to the pan, it could crack. For the vanilla cream: First, put the vanilla sugar, sugar, water, and cornstarch in a small saucepan and bring the mixture to a boil. It will thicken considerably as it cooks. Then transfer it to a bowl and cover it with plastic wrap. Place the wrap directly on the hot mixture to prevent a skin from forming. The whole thing needs to cool down thoroughly first. Once the mixture is cool, whip the cold cream with a food processor or hand mixer and slowly add the cream stabilizer or San-Apart. San-Apart makes the cream slightly more stable than cream stabilizer, but unlike cream stabilizer, it has a slight aftertaste, which isn’t too unpleasant. Then whip the mixture until the cream is stiff. Whisk the cooled pudding mixture vigorously, then add it to the stiffly whipped cream and mix thoroughly. This will allow you to spread the cream between the layers. You can also coat the outside of the cake with it, but use a third more of the ingredients to ensure there’s enough cream. Alternatively, you can also use simple whipped cream with cream stiffener or San-Apart. For the buttercream: Beat all the butter with a hand mixer until fluffy, then add the other ingredients one after the other, and continue stirring until a creamy mixture forms. Both cream variations can be beautifully colored with food coloring. Once the layers have completely cooled, spread the jam and vanilla cream one after the other, then stack them on top of each other in the correct order. Finally, spread the buttercream over the entire cake and decorate as desired. The finished cake should be refrigerated for at least an hour before cutting. Finally, it should be mentioned that this delicious piece is very sweet and rich. This means it’s enough for a large number of people (approximately 15-20) and should be served in moderately large pieces.