Multicolor Cake

 Ingredients: Base: 10 eggs, 10 tablespoons of water, 10 oil, 10 tablespoons of sugar, 20 tablespoons of flour, 1 baking powder. Cream: 1 liter of milk, 3 packets of vanilla pudding, 10 tablespoons of sugar, 1 vanilla essence, 500 g of whipped cream.

Preparation method: We start by preparing the egg whites, an essential step to achieve a fluffy and airy cake base. We add the egg whites to a large bowl, along with the water, and beat them with an electric mixer on medium speed until foam begins to form. This moment is crucial, as well-beaten egg whites will provide the structure for our cake. Gradually, we add the sugar, in a rain-like manner, continuing to mix at high speed. It is important for the sugar to completely dissolve in the egg white foam, so we will keep beating until the mixture becomes shiny and firm.

Once we have achieved a stable foam, we add the egg yolks, one at a time, mixing well after each addition. Then, we gradually add the oil, one tablespoon at a time, ensuring it is evenly incorporated into the mixture. This blend will provide a rich flavor and a velvety texture to our cake layers. Finally, we begin to incorporate the sifted flour along with the baking powder, using a spatula or a wooden spoon. It is important to mix gently, so as not to lose the incorporated air, which could lead to a dense cake.

The resulting mixture is poured into a round cake pan with removable walls, which has been greased with a little oil and dusted with flour. We bake the cake in the preheated oven at 180 degrees Celsius for about 25-30 minutes, or until it passes the toothpick test. Once baked, we remove the cake from the pan and let it cool completely on a rack.

While the cake cools, we prepare the delicious cream. In a saucepan, we combine the milk, sugar, and pudding, bringing the mixture to a boil. Once it starts to boil, we cover the saucepan with plastic wrap and let the cream cool completely. When the cream is cold, we mix it well to make it more homogeneous, then add the sour cream and continue mixing until we achieve a fluffy and airy cream.

To assemble the cake, we cut the cake into three equal layers. Each layer is generously soaked with a syrup made from water, sugar, and vanilla essence, to provide moisture and flavor. The cake is filled with the cream, dividing it into four parts: two for the inside and two for the outside.

For a decorative touch, we use a piping bag in which we have drawn colored lines with gel food coloring, creating a special visual effect. We decorate the cake with almond flakes, adding a crunchy note and a pleasant aroma. The cake is now ready to be enjoyed, a true delicacy that will impress anyone!

 Tags:  eggs milk flour oil sugar vegetarian recipes cake recipes for children