Refreshing Rainbow Cake

The refreshing rainbow cake is the perfect dessert for hot summer days when we seek a light snack full of fruits and vibrant colors. This recipe not only brings a splash of joy to the plate but also a visual spectacle that will impress family and friends. With a fluffy base, a flavorful syrup, and a delicious cream, this cake quickly becomes a favorite for everyone. Let’s begin our culinary journey!

Preparation time: 30 minutes
Baking time: 20 minutes
Cooling time: 2-3 hours
Total: 3 hours and 50 minutes
Number of servings: 12

Ingredients

For the base:
- 6 eggs
- 6 tablespoons breadcrumbs
- 6 tablespoons sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1/2 teaspoon rum essence
- 1 packet Bourbon vanilla
- 1 pinch baking powder

For the syrup:
- 1 cup water
- 1/2 cup sugar
- 1 teaspoon rum essence

For the cream:
- 1 packet Ole Dr Oetker vanilla cream
- 400 ml milk
- 250 ml whipped cream
- 400 g pineapple compote
- 1 packet whipped cream stabilizer

For decoration:
- 1 pack ladyfingers
- 3 peaches
- 1 packet red jelly
- 200 ml juice from the pineapple compote
- colorful candies
- green coconut

Preparation

1. Preparing the base

We start by preparing the base. In a large bowl, whisk the egg yolks with sugar until they lighten in color and double in volume. This is an essential step, as aerating the mixture will give our base a light and fluffy texture.

Helpful tips: Use fresh eggs for better taste and optimal texture. Ensure no yolk remains in the egg whites; otherwise, they will not whip well.

In another bowl, mix the cornstarch with the baking powder. This will help the base rise and add a touch of finesse.

Separately, beat the egg whites with a pinch of salt until you achieve stiff peaks. This will help the base be fluffy and have an airy structure.

Add the water, cornstarch, and essences to the yolk mixture one at a time. Gently fold with a spatula to retain the air in the egg whites. Finally, incorporate the beaten egg whites, mixing gently with a wooden spoon to avoid losing the accumulated air.

Personal note: Add grated lemon or orange zest for an extra flavor boost.

Line a baking tray with parchment paper and grease it with butter. Pour the mixture into the tray and bake in a preheated oven at 140°C for about 20 minutes, or until the base is firm to the touch.

2. Preparing the syrup

Meanwhile, prepare the syrup. In a small saucepan, combine water and sugar, allowing them to boil for 2 minutes. The mixture should become transparent. Let it cool, then add the rum essence. This will add a delicious taste to the cake.

3. Preparing the cream

For the cream, follow the instructions on the Ole Dr Oetker vanilla cream packet, using the 400 ml of milk. Once the cream thickens, let it cool.

Practical tips: You can add a few drops of extra vanilla essence for a more intense flavor.

In another bowl, whip the cream until it becomes firm, then add the whipped cream stabilizer and mix well. The cream will add a creamy and slightly sweet contrast to the cake.

4. Assembling the cake

Once the base has cooled, generously soak it with the rum syrup. This step will add moisture and flavor to the layers.

Spread the vanilla cream over the soaked base, smoothing it evenly. Place the ladyfingers on top, making sure to soak them with half of the pineapple syrup from the compote. Then, add the fruits from the compote, such as pineapple and peach slices, arranging them nicely.

5. Preparing the jelly

Prepare the red jelly according to the instructions on the packet, using 200 ml of juice from the pineapple compote. Carefully pour the jelly over the fruits on the cake using a spoon, creating a rainbow effect.

6. Cooling and serving

Decorate the cake with colorful candies and green coconut for a festive look. Let the cake chill in the refrigerator for 2-3 hours to set and meld the flavors.

Serving suggestion: Cut the cake into slices and serve it with a big scoop of nut ice cream and whipped cream. This will add a refreshing touch and make the dessert even more delicious!

Nutritional benefits

This cake is full of fruits and has a moderate sugar content, making it a better choice compared to other desserts. Pineapple and peaches provide essential vitamins and antioxidants, while the whipped cream adds a calcium boost.

Frequently asked questions

1. Can I use other fruits?
Absolutely! You can experiment with strawberries, kiwi, or raspberries for a variety of flavors and colors.

2. What other drinks pair well with this cake?
A chilled fruit tea or fresh lemonade are excellent combinations that will enhance the cake's sweet flavor.

3. How do I keep the cake for longer?
Keep the cake covered in the refrigerator, where it can last up to 3 days. However, it is best enjoyed fresh!

Conclusion

The refreshing rainbow cake is a dessert that not only looks splendid but also delights the taste buds with every slice. This simple and quick recipe will bring a smile to the faces of your loved ones and make hot days unforgettable. Don’t forget to personalize your cake with your favorite fruits and flavors! Enjoy!

 Ingredients: For the base: 6 eggs, 6 tablespoons breadcrumbs, 6 tablespoons sugar, 2 tablespoons starch, 2 tablespoons water, 1/2 teaspoon rum essence, 1 packet Bourbon vanilla, 1 baking powder. For the syrup: 1 cup water, 1/2 cup sugar, 1 teaspoon rum essence. For the cream: 1 packet Ole Dr Oetker vanilla cream, 400 ml milk, 250 ml whipped cream, 400 g pineapple compote, 1 packet whipped cream stabilizer. For decoration: 1 pack ladyfingers, 3 peaches, 1 packet red jelly, 200 ml juice from pineapple compote, colored candies, green coconut.

 Tags:  milk whipped cream pineapple peaches jelly