Rainbow cake with natural dyes recipe. Cake "Rainbow" with natural dyes

Complex rainbow cake recipe with natural dyes step by step with photo.

Bright and colorful birthday cake from American cuisine, but with natural dyes. Let's make the kids happy!

• National cuisine: american cuisine
• Dish type: Pies (sweet), cakes, Flour
• Recipe Difficulty: Complex recipe
• We will need: Oven, Mixer

• Preparation time: 10 minutes
• Cooking time: 2 hours
• Servings: 10 servings
• Amount of calories: 782 kilocalories

Ingredients for 10 servings

• Spinach 100 g
• Beetroot 100 g
• Carrot 100 g
• Blueberries 50 g
• Blackberry 50 g
• Butter 185 g
• Sugar (sand) 400 g
• Vegetable oil 20 ml
• Egg white 2 pcs.
• Vanilla essence 2 tsp
• Milk 350 ml
• Wheat flour 500 g
• Yoghurt 100 g
• Baking powder 5 g
• Baking soda 2 g
• Egg yolk 1 pc.
• Powdered sugar 400 g
• Vanilla extract 1 tsp
• Cream 30-33% 300 ml
• Salt ¼ tsp

step by step

1. To make natural colors for cakes, squeeze the juice of spinach, beets and carrots. Microwave frozen blueberries and blackberries (1/1 cup each) to release juice.
2. Beat room temperature butter with sugar and vegetable oil. Whisk in the yolks and beat again until fluffy. Add vanilla, milk, yogurt, alternating with flour, baking powder and soda.
3. Pour the dough into 6 forms, add the prepared dye to each to make 6 different cakes: 2 tbsp. spoons of beetroot juice, 1.5 - carrot, 1 yolk + 1 tbsp. a spoonful of milk, 1 tbsp. a spoonful of spinach juice, blueberry and blackberry puree (1 tbsp each)
4. Bake cakes of each color for 10-15 minutes at 175 C (check with a toothpick for readiness). Let the cakes cool before removing from the mold (5 minutes).
5. Beat all the ingredients for the cream for about a few minutes until a homogeneous, creamy mass.
6. For frosting, beat cream with sugar and salt on medium speed until stiff peaks form. Add vanilla.
7. Lay out the cake, brushing with buttercream between layers. Outside, spread a layer of whipped cream over the entire surface.

A real holiday is Rainbow cake, a bright dessert on your table for children and adults.

• egg white 1 pc in the dough (for one cake)
• white flour 62 g per dough (for one cake)
• corn starch 8 g per dough (for one cake)
• white sugar 45 g per dough (for one cake)
• salt 1 tbsp. in the dough (for one cake)
• butter 20 ml per dough (for one cake)
• odorless vegetable oil 20 ml per dough (for one cake)
• kefir 40 ml in the dough (for one cake)
• chocolate white 225 g cream
• butter 170 g cream
• curd cheese 340 g cream
• lemon juice 1.5 tbsp. l. cream
• canned pineapple to taste
• pina colada liqueur to taste
• food coloring to taste
• baking powder 1 tsp In the dough (for one cake)

The cake is obtained with a diameter of 20 cm and a height of 10-11 centimeters. So let's get the form ready. So that later there are no problems with taking out the cakes, we cut out a circle from the parchment along the diameter of the mold and put it into the mold. I greased it with a little more butter and sprinkled with flour.

Since I have only one form, I had to knead the dough for each cake separately and bake each cake separately. But, if you have two or three molds of the same size, it makes things easier. We take the ingredients for two or three cakes, knead the dough, divide it into two (three) parts, tint and bake at the same time. So, mix the dry ingredients: flour, starch, salt, sugar, baking powder. Mix thoroughly.

In another bowl, mix the butter with a mixer until smooth, add kefir, mix. Add dry ingredients and beat on medium speed until all ingredients are combined. then beat for another 2-3 minutes. Separate the protein into the third bowl and be sure to weigh it. The weight of an average protein is 33-35 grams, and we need 40 grams. Therefore, add a little water, so that everything together turns out 40g. Beat the protein a little (until a light foam. You don’t need to beat hard). Pour the protein to the rest of the dough. Add dye (I used water-based gel) Beat for a minute at minimum speed.

Pour the dough into the mold. You need to hit the mold on the table several times so that large air bubbles come out of the dough. And put in an oven preheated to 165C to bake until cooked. It took me about 17 minutes for each cake. it is not worth overdoing the cakes. If the toothpick comes out dry, take it out. Cool the cakes on a wire rack. Thus, we bake all the cakes. Protein cakes according to this recipe are very tender, so you need to be careful not to break them.

After cooling, we wrap each cake in cling film and put it in the refrigerator for several hours, ideally for a day.

When our cakes have rested, we prepare the cream. The cream according to this recipe turns out to be very tasty and is ideal for these cakes. Melt the white chocolate in a water bath until the lumps dissolve. We cool down a little. Beat the butter, add the curd cheese, beat the mass together until smooth and fluffy. Add melted chocolate, lemon juice and beat a little more. Cool the cream. I, according to my idea, dyed a small portion of the cream green to decorate the sides and top. The rest of the cream was left white.

Finely chop the pineapple.

We collect the cake. The cakes are very moist, soft and tender, so they can not be soaked. But I sprinkled quite a bit of Pina Colada liqueur on each cake. We coat the cakes with cream and sprinkle with pineapples. I smeared the top and sides with green cream.

Decorate the cake as you wish. I decided to try my hand at mastic) About a week before my birthday, I made mastic, painted it and cut out flowers, leaves, grass with cuttings,

Blinded the steam locomotive. Everything should dry well.

The idea was successful and fully met my expectations. The time spent was worth it!

And, of course, a spectacular cut, from the sight of which the guests simply gasped. Very impressive! I recommend! Enjoy your meal!

Recipe 2: Rainbow cake with natural dyes

Cake "Rainbow" is a biscuit dessert that will delight not only with a very bright appearance, but also with excellent taste. On the cakes you can find all the colors of the rainbow, but the main secret of the cake is that only natural food colors are used to color the cakes in its recipe, which will not harm health, but will bring benefits. Therefore, you can safely prepare this work of art for your children.

What is the use of this cake? Dyes are juices from beets, spinach, carrots and berries. As you know, beetroot juice improves blood circulation, acts as an antiviral agent. Carrot - improves eyesight and restores immunity. Spinach juice improves brain function and produces the hormone of happiness. Berries also fill our body with vitamins and minerals necessary for health.

So feel free to start preparing the Rainbow sponge cake, and for a better understanding of how to make it, use our step-by-step recipe with a photo.

• spinach - 100 gr
• beets - 100 gr
• carrots - 100 gr
• blueberries - 50 gr
• blackberry - 50 gr
• butter - 185 gr
• sugar - 400 gr
• vegetable oil - 20 ml
• egg white - 2 pcs
• vanilla essence - 2 tsp
• milk - 350 ml
• wheat flour - 500 gr
• yogurt - 100 gr
• baking powder - 5 gr
• baking soda - 2 gr
• egg yolk - 1 pc.
• powdered sugar - 400 gr
• vanilla - to taste
• cream 35% fat - 300 ml
• salt - ¼ tsp

To obtain food coloring, we squeeze spinach juice, beetroot and carrot juice. We heat freshly frozen blueberries and blackberries (a quarter cup each) with a microwave oven so that juice stands out from them.

Let's start making biscuits. To do this, we need a mixer, with which we beat a little soft butter with sugar and vegetable oil. Next, put the yolks into the dough, after which we beat all the ingredients until a single consistency. Add milk, vanilla, yogurt, while alternating ingredients with flour, baking powder for dough and baking soda. The resulting dough is evenly poured into 6 baking dishes. We add our own food coloring to each of them (3 tablespoons of beetroot juice, 2 tablespoons of carrot juice, 2 yolks with 2 tablespoons of milk, 2 tablespoons of spinach juice, berry puree - 2 tablespoons each) . We bake biscuits for 30 minutes at a temperature of 190 degrees. Leave the cakes for some time to cool.

To obtain a thick cream with a mixer, mix powdered sugar with milk, butter and vanilla extract. To prepare the frosting, beat the cream with salt and sugar until fluffy. I put vanilla. Laying out the “rainbow”, cover both sides of the biscuit cakes with cream. Decorate the cake with whipped cream frosting. Our positive rainbow cake is ready!

Recipe 3, step by step: Rainbow cake with a surprise

The highlight of the cake lies not only in its appearance, but also in an unexpected surprise in the middle.

• chicken eggs - 7 pcs.;
• granulated sugar - 1 tbsp.;
• wheat flour - 1 tbsp.;
• cocoa powder - 2 tbsp. l.;
• baking soda - 1 tsp;
• butter - 200 gr.;
• creamy iris - 200 gr.;
• m&m dragee - 2 packs;
• chewing marshmallow - 200 gr.;
• powdered sugar - 400 gr.

To start, I needed 6 chicken eggs. First, I separated the whites from the yolks.

Beat egg whites to soft peaks at the lowest speed of the mixer. It is best to beat with a mixer. I don’t specifically cool the whites before whipping, I take cold ones from the refrigerator, no, I use room temperature proteins.

After that, in a thin stream, pour 1 cup of sugar into the proteins, continuing to beat, gradually adding the speed of the mixer. I finish beating at the highest speed. beat until you get "hard peaks".

Beat until “hard peaks” are acquired, so that when the container is turned over, the protein mass does not flow, but remains in place immovable.

Separately, beat the yolks with 2 tablespoons of sugar until they become whitish.

Carefully introduce the yolks into the whites and mix with a few movements (no more than five), you don’t need to mix a lot, otherwise the protein will start to sit down.

Now you need to take 2 tablespoons of cocoa and pour into a glass, add to full with a slide of flour. If you want a white biscuit, then just a glass with a slide of flour, without cocoa. Sift through a sieve so that the flour breathes and there are no lumps.

Pour all the flour at once and mix gently, in about 10-15 movements.

In the process of mixing, I add 1 teaspoon of baking soda quenched with vinegar.

I greased the container of the multicooker with vegetable oil.

I baked a biscuit in a slow cooker in the “Baking” mode for 60 minutes.

Here's what I came up with.

During the time the biscuit was baking, I prepared a cream of 200 grams of creamy toffee and 200 grams of butter.

The oil should be soft.

Having placed everything in one container, beat well with a mixer.

When the biscuit cooled down, I began to shape the future cake. First, I cut it in half.

We set aside uneven tops, we will not need them. The remaining four semicircles will make up the cake.

We put the outermost cakes aside, and in the middle ones we cut out a rectangle inside, you can use a semicircle, as you like.

And we begin to grease the cakes with cream.

I did not lubricate the upper cake, but on the lower one I cut off a thin piece from the cut out rectangle and covered the cream, you can just not spread this piece.

Now it's time for m&m's and I also got peanuts in yogurt.

We fall asleep it in the resulting hole. It is better to take smaller dragees, I had large ones.

And create the bottom from the cut out rectangle.

Invert the cake onto the dish it will be served on.

From above I smeared it with the same cream as inside. It's like a base for makeup. It is very important that the cream on the surface is smooth.

To do this, I sent the cake to the refrigerator, and after half an hour, I took it out and smoothed the cream with a hot knife, then again for 5 minutes in the refrigerator, I did it 3 times.

2/3 teaspoon water

in it, I immediately dilute dry food coloring, I did not find liquid.

I add 25 grams of chewing marshmallows or marshmallows,

I put it in the microwave until it triples in size.

After that, quickly mix with the dye until smooth.

I move it into 50 grams of powdered sugar and knead

The mastic should turn out elastic and not stick to your hands.

Wrap each piece in cling film and refrigerate for at least half an hour.

I needed red, orange, yellow, green, blue, purple, white.

Separately, I made blue from a proportion of 100 grams of chewy marshmallows or marshmallows and 200 grams of powdered sugar, ½ tablespoon of water.

Separately, I want to say about the mastic that it is better if you know that you are going to cook such a cake, make it in advance, then the cooking process will not take such a long amount of time, because this mastic can be stored in the refrigerator for a month. It is only important that it be hermetically sealed with a film, otherwise it will dry out.

I got the sky, if somewhere there are folds, then it’s not scary, they will then be corrected by the clouds.

Each of the colors of the rainbow is rolled out in turn with a sausage and laid out in a known sequence. In order to better fasten, I used water with honey (1: 1) as a base.

I rolled balls from white and blue mastic and made voluminous clouds out of them, also fixing them with a solution of oxen and honey, you can use just water. I helped myself with a brush.

I made flat clouds in this way: first I connected the balls, and then rolled them out with a rolling pin.

This is the beauty I got.

Recipe 4: Rainbow Cake at Home

T ort Rainbow is not just a delicious sweet, but an eye-catching and evoking feeling of “I wish I could try” a creative confectionery! It is based on the most delicate biscuit cakes soaked in butter cream. To color the dough, you will need special food coloring in 6 colors, but if you have fewer colors, it does not matter! Just paint several cakes in one color, and when assembling, alternate them with other shades.

• flour (BC) - 350-400 g
• table salt - 0.5 tsp
• white crystalline sugar - 275 g per dough + 300 g per cream
• soda (slaked) - 1 tsp
• eggs - 2 pcs
• milk - 200 ml in dough + 50 ml in cream
• butter - 100 g in dough + 100 g in cream
• vanilla extract - on the tip of a knife
• food coloring - 6 colors (or 3 colors)

Pour the sifted flour, sugar and salt into the mixer bowl. Gently beat these ingredients at the lowest speed (and preferably cover the top of the bowl with your palms - this will prevent the flour from spraying around the kitchen). Then add pre-softened and cut into pieces butter.

Add eggs, milk, quenched soda and a pinch of vanilla extract to the test mass.

Continue beating the biscuit dough ingredients until smooth.

Divide the prepared dough into 6 equal pieces. It is very convenient to do this by portionwise decomposing it into bowls of the same size. Add the required amount of food coloring (specified in the instructions) to each part.

Stir each part of the dough, evenly distributing the dyes. Stir until the color is uniform.

Cover the baking dish with oiled parchment, pour one of the parts of the dough into it and send it to bake in an oven preheated to 180 degrees for 10-14 minutes. Carefully remove the baked sponge cake and leave to cool, and repeat the same steps with the rest of the dough.

While the cake layers are cooling, prepare the cream: beat soft butter with granulated sugar in a mixer bowl, and then gradually add milk and vanilla. Beat the cream until smooth. Divide the finished cream into 2 parts: one more, the other a little less.

As soon as the cakes have cooled and the cream is ready, proceed to the formation of the cake. Alternating, according to the color scheme, biscuit cakes, stack them on top of each other, smearing with cooked butter cream (most of it).

Divide the smaller part of the cream into equal parts and color with dyes. Decorate the top of the cake with colored cream on all sides, you can lightly sprinkle the top with chopped nuts.

Put the finished Rainbow cake in the refrigerator for 8 - 10 hours (for impregnation), and then cut and enjoy the result of your labors.

Recipe 5: Bright Rainbow Cake with Cream (Step by Step)

The cake consists of 6 layers. The sad thing is that you need to bake the dough right away, it cannot stand. And since I only had one 22 cm mold, I had to knead the dough 6 times.

Therefore, I will write the ingredients for only one cake, and then let everyone decide for himself:

• 2 eggs
• 100 gr sugar
• 1 pack vanilla sugar
• 1 pinch of salt
• 100 ml vegetable oil
• 100 ml mineral water
• 200 gr flour
• 50 gr starch
• 1.5 tsp baking powder
• 0.5 tsp lemon zest
• Food colorings

For impregnation:

• 3-4 lemons (juice)
• 3-4 tbsp apricot jam (preferably jelly)

• 400 gr. butter (room temperature)
• 400 gr. powdered sugar
• 400 gr. cottage cheese or mascarpone

• Lilac, blue, green, yellow, orange, red

First, beat 2 eggs with 100 g of sugar + vanilla sugar and a pinch of salt.

You need to beat for 5 minutes, so that you get an almost white foam.

Pour in 100 ml of vegetable oil and 100 ml. mineral water. Looks like little has changed.

Separately mix 200 g of flour, 50 g of starch and 1.5 tsp of baking powder.

Sift to the rest.

Now at low speed, stir. But you need to do it really carefully so as not to disturb the mineral water!

I almost forgot about the zest ... you can send it straight with flour. Or before flour. No, better with flour.

Now you need to paint each cake. According to the original recipe, paint must be added at this stage. But the fact is that there the dough was made once, divided into 6 parts and then painted. I did the first one just like that. But mineral! Each time stirring, the gases evaporate, and I wanted a loose and airy dough. After all, I didn’t need to divide the dough, so I started painting the second cake before pouring mineral water and adding flour, that is, I painted egg foam with butter.

Once again, as I did with the other 5 cakes: I beat the eggs, poured oil, dyed, poured mineral water, poured flour.

The first color is purple.

The shape, as I said, was 22 cm. I put paper on the bottom and fixed the sides. I did not lubricate the rest, nothing stuck to me.

We send it to the oven +170 (with a fan) for 40 minutes.

While one cake is baking, I make the next one.

The second color is blue. But because of the eggs (yellow), I didn’t get a pure blue, but more tiffany (Bose will like it)

We bake the same way as the first one.

Now I would like to go back and add something. In the original recipe, the oven was +170 with a fan and baked for 20 minutes. Which is what I did. True, there the form was 20 cm, but I thought that this was not so critical. Just in case, I checked with a toothpick and it was dry after 20 minutes of baking. So ready.

After I put the third cake, I thought that something was wrong and I waved my hand and broke the first cake. He was raw. Just from batter, it became dough for dumplings, although you can’t tell by sight. Then I checked the second cake in sadness - the same thing. Well, oh my! You have to redo it, which means you need to knead the dough not 6 times, but 8 times. Well, nothing, but it could have been worse and I could check when everyone was ready ... gee

Let's summarize. Bake for 40 minutes and don't always believe what they say.

Every time there were 10 minutes left before the end of baking, I quickly kneaded the next color.

Green, yellow, orange, red. And of course again lilac and blue.

Let's cool down. I trimmed the top so they were all the same height.

Then I wrapped each cake in cling film and put it in the fridge overnight.

Sun! Here, maybe someone remembers, I took mastic, took two hamburger buns, baked them in the oven until they became like crackers and glued them with hot chocolate, covered them with mastic.

The sun is the same on both sides ... I cut a hole in a piece of foam plastic the size of a bun so that the rays of the sun do not bend and fall, but lie straight and dry.

To be honest, I didn't even think about the cake and decoration at all... it's not like me. I usually plan everything from A to Z. And then "what happens - it happens."

The next day we collect the cake.

This is what the cream needs. Butter, powdered sugar, curd mass.

At low speed, beat 400 gr. oils with 400 gr. powdered sugar.

To pomp.

Add 400 gr curd mass. Comrades, be sure to do everything at low speeds. And the curd mass is generally better to mix gently with a spatula by hand. The cream may curdle.

For impregnation, mix the jam with lemon juice. In general, you can take any jam, but I would not advise taking, for example, blackcurrant, it will spoil the bright colors of the cakes. Maybe apple.

Now the fun part! Well, depending on who ... As a designer, I like to assemble and disassemble ... gee

Last time when I changed the hdd to ssd in the laptop, I didn’t have a single extra bolt left, and I’ll tell you this, he was more lucky than the fan! gee

So, in order to get not just a colored cake, but in the form of a chessboard, you need to divide each cake into 3 parts.

I took the form of 15 cm and 7 cm, squeezed out such circles.

We collect the first circle. The main thing is not to get confused in the colors, so that they do not repeat when cutting the cake.

First floor: lilac, yellow, green. Between each circle, be sure to grease with cream, otherwise it will not stick together when you spread it on a plate.

Moisten with a brush a little impregnation (jam + lemon juice)

Lubricate the first cake with cream.

It is better to collect the second cake separately, on something flat ... for example, the bottom of a baking dish.

Again, grease each circle with cream. It's okay if it cracks. The dough is soft and airy.

Second floor: blue, orange, red

And we repeat. Cream between each circle, cream between each cake. Don't forget to soak.

Third floor: green, lilac, orange

Fourth floor: yellow, red, lilac

Fifth floor: orange, green blue

Sixth floor: red, blue, yellow.

I also forgot to say a very important thing! When I collected rings of different colors, not cakes, but rings, it may turn out that they will be of different heights. It's okay, you need to take a long sharp knife and carefully cut off the excess from above. But you need to do this, the cake is high and if each cake does not stand stably on each other, it will fall apart.

Coat with cream on all sides and put in the refrigerator to harden.

Then another misfortune happened ... how to decorate it? I made the same cream, dyed it in different colors, started to decorate, but in such a heat, the cream curled up, crumbled all the time, ran. The time is 11 pm, the nerves are on edge.

Well, just in case, I bought mascapone 250 gr, a jar. But mascarone, as it turned out, is even more liquid than cream. But at least it didn't curl up, which is good.

In general, I took a large brush and painted the cake ... yes, yes ... only with a brush, mascarone like oil paints.

Here's what happened.

The bottom 3 layers show that the cream ... unsuccessfully, but no one paid attention and, in my opinion, did not even notice the difference.

I would make the sun smaller, but it’s better to take a photo only on one side and put it on the cake itself, and not put it vertically ... well, for my taste. Although, it also seems to be nothing ...

The cake is completely low-fat ... and impregnation with lemon juice, I would say that it is obligatory here, because it is tasty and juicy.

Recipe 6: Sponge Rainbow Cake (with photo)

Probably, each of us has seen such a wonderful cake made of cakes in the color of the rainbow. This cake is sure to please both children and adults. Because one of its kind creates a holiday mood, and also has a beneficial effect on digestion. A delicate biscuit and condensed milk cream create an excellent tandem. And in preparation it is very simple and uncomplicated.

• Sugar 2 tbsp.
• Chicken eggs 10 pcs.
• Flour 3 tbsp.
• Soda 1/3 tsp
• Vinegar 1/3 tsp
• Food coloring 6 pcs.
• Condensed milk boiled to taste
• Coconut shavings to taste

Break ten eggs into a bowl

Pour in the sugar.

We begin to mix, you can use a fork, or you can use a mixer to make your task easier.

Pour flour into the mixture and mix thoroughly.

Now we take on the tip of a teaspoon of soda and extinguish it with vinegar.

Pour the finished dough into six plates and add dye to each. You can use store-bought food coloring. And you can do it yourself. For example, take beetroot juice, blackberry juice, carrot juice, spinach juice, blueberry juice. Each take 2 tbsp. and add to bowls. For yellow, you can take two yolks from domestic eggs.

In the oven preheated to 180 C, put the form with the dough and bake for about 15 minutes. If there are several identical forms, then the process will go faster, if not, then you will have to bake each cake in turn.

We take out the finished cake from the oven, leave to cool.

We stack the cakes one on top of the other, smearing with cream made from boiled condensed milk mixed with coconut flakes. When the cakes are folded, generously grease the entire cake on all sides with cream. Ready. You can try.

Recipe 7: Buttercream Rainbow Cake

for the test:

• butter - 330 gr
• sugar - 590 gr
• flour - 560 gr
• eggs - 3 pcs
• milk with a fat content of 3.2% - 380 ml
• baking powder - 15 gr
• natural dyes

for cream:

• cream - 600 ml
• powdered sugar - 6 tbsp. l.
• vanilla sugar - 1 packet

Remove the butter from the refrigerator so that it becomes soft, but you should not keep it for a long time either, especially in hot weather. Put it immediately in a bowl in which you will beat, as soon as it becomes soft, add sugar and mix well with a mixer to get a homogeneous mass.

The next step is to introduce the eggs, and this must be done one at a time, mixing well before introducing the next. This is important to get a quality dough base - uniform and fluffy.

Now we need to add milk, but we will also need it in order to dilute the food coloring. For each color you need 2 tablespoons of milk, in our version there are 6 colors, so separate 12 tablespoons of milk from the total. Divide the rest in half and add to the butter mixture. Mix well with a mixer.

Dry ingredients - flour and baking powder, mix together. Give this time so that the baking powder is evenly distributed throughout the amount of flour. Divide the dry mixture in half and put ½ part into the prepared mass. Mix well again with a mixer.

We put the remaining milk, then the flour, forgetting to mix the dough after each added product.

The finished dough must be divided into six equal parts according to the number of dyes.

Pour the dye from the package into a small bowl, add 2 tbsp. l. milk and mix thoroughly. The path does not bother you with the amount of dye, but we want to get a bright, iridescent cake, and when baking, the dough may turn slightly pale.

The only thing is that if you use exactly such dyes as in the photo, then chlorophyll is added to the green color and if you add the entire package, the dough will be bitter, so do not add the green dye to the entire package. It will turn out not so bright, but it will not be bitter.

Add the dyes diluted in milk to the dough and mix thoroughly. You should get 6 types of dough, different in color. When mixing, ensure that the consistency of the dough is homogeneous, smooth, elastic, and keeps its shape well.

Place a silicone mat or baking paper greased with oil on a baking sheet. Put the side of the removable form, lubricating the walls with oil. Put the dough of the same color inside, spreading it evenly over the entire surface.

Put in a preheated oven to 170 - 180 degrees and bake for 10 -15 minutes. Everyone's oven is different, so the time may be different, keep an eye on the condition so that the cakes do not dry out. You can check readiness with a dry stick, you can press with your finger, if the dough springs well, the cake can be removed.

Carefully remove the cake from the baking paper or mat, put it on a flat surface to cool. Thus, bake all the cakes.

We will need a sprinkle on the cake, so each cake will need to be cut in a circle, reducing the diameter by 0.5 cm. Break the scraps and put them in different bowls. They should dry out a bit. Then grind them in a blender.

While the cakes are cooling, make the cream. Making ice cream from cream is not difficult, you need to whip the cream with powdered sugar. But in order for the cream to turn out, you need to know some of the nuances.

We collect the cake, soaking each cake with cream.

Coat the top cake and sides with cream as well.

You can decorate in many ways, as your imagination tells you. I made a template out of paper by cutting out one cell.

Gradually, changing the position of the template, fill the cake with colored crumbs.

The sides of the cake can also be decorated with colored crumbs, but I decided to use bright M&M's.

The only thing is that you need to decorate with sweets on the day the cake is served, because if it stands overnight in the refrigerator, the sweets will lose their brightness.

Cook and surprise your loved ones with a delicious and bright dessert.

Joy is a wonderful arc, colorful gates, thrown over the ground. It shines, sparkles, so you want to touch it with your hand, alas ... A distant miracle was called this exciting natural phenomenon - a rainbow. How charming is the feeling of magical delight at the moment of seeing her, truly beauty is in the little things, the main thing is to be able to discern.

But are miracles so far and impregnable? Perhaps recreating a fabulous moment, feeling it, touching it, even tasting it is not so difficult? And, fortunately, it is really possible, because skilled confectioners told the world how to make a Rainbow cake.

A dainty bright piece soaked in delicate butter cream is able to awaken many wonderful memories in the mind and deliver sweet taste pleasure. In addition, preparing a “rainbow” cake is quite simple: standard products, a bit of patience, a positive mood - and the minutes will fly by unnoticed.

Rainbow Cake Recipe

Dough Ingredients

• Egg - 2 pcs
• Flour - 350 gr
• Sugar - 200-250 gr
• Skim milk - 200 ml
• Butter - 120 gr
• Baking powder - 3 teaspoons
• Vanilla extract - 1 teaspoon
• Salt - 1/2 teaspoon
• Food coloring - 6 types

Cooking sequence:

cream ingredients

• Powdered sugar - 300 gr
• Butter - 120 gr
• Milk - 60 ml
• Vanilla extract - 2 teaspoons
• Food coloring - 6 types (same as for the test)

As can be seen from the recipe, the most "jewelry" work falls on the last stage - decoration. But the result is really worth the effort: the Rainbow cake will bring the feeling of a bright holiday into the atmosphere, and its taste will bring delicious sunny pleasure.

• To prepare natural dyes for cakes, you need to squeeze the juice of spinach, carrots and beets. Put the frozen blackberries and blueberries in the microwave to release the juices.
• Beat butter with vegetable oil and sugar. Whisk in the yolks and beat until fluffy. Add yogurt, milk, vanilla, alternately with flour, soda and baking powder.
• Pour the dough into 6 molds, add dyes to them, you should get 6 different cakes: a few tablespoons of beetroot juice, 1.5 tablespoons of carrot juice, a yolk with 1 tablespoon of milk, a tablespoon of spinach juice, the same amount of blackberry and blueberry juice.
• Bake the cake of each color for 15 minutes at a temperature of 175 degrees (readiness must be checked with a toothpick). Before removing the cakes from the mold, they must be cooled for 5 minutes.
• Beat for a few minutes the ingredients prepared for the cream. You should get a creamy, homogeneous mass. To prepare glaze, beat cream, salt and sugar, add vanilla. Grease each layer of the cake with buttercream. Outside, apply icing on the entire multi-colored Rainbow cake with natural dyes.