Pinata rainbow cake (rainbow cake)

At first glance, the cake doesnt look special, but when you cut it, a real surprise is hidden inside. The cake consists of layers of soft and juicy sponge cake in different colors, coated with rich buttercream, and in the center, colorful candies are hidden, which spill out when the cake is cut.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Biscuit

  • 12 pieces Egg, fresh

  • 324 g Sugar, white

  • 360 g Flour, Wheat, bread flour

  • pieces Vanilla, extract, natural

  • pieces Sugar, white

Sočenje biskvita

  • pieces Water

  • pieces Sugar, white

Swiss butter cream

  • 9 pieces Egg, egg white, fresh

  • 540 g Sugar, white

  • 810 g Butter, unsalted

  • 3 spoons Vanilla, extract, natural

Steps

  1. Sponge cakes: the cake consists of purple, blue, green, yellow, orange, and red sponge cakes. For each sponge cake, add 2 eggs and 54 g of sugar to a bowl. Beat until you get a thick, pale yellow cream (reaching the so-called ribbon stage). Then add food coloring to the egg mixture and mix it in. Sift 60 g of flour into the mixture and gently fold it in. Pour the sponge batter into a round cake pan lined with parchment paper and bake for 13 minutes at 180 °C. Repeat the same process for all six sponge cakes, coloring the egg mixture with a different color each time. Let the baked sponge cakes cool.

  2. Swiss buttercream: place egg whites and sugar in a bowl and heat over a double boiler to 71 °C. While heating, stir constantly to prevent curdling. Beat the egg whites into a meringue. Remove the bowl from the heat and reduce the mixing speed. Continue mixing until the mixture cools to room temperature. While mixing, gradually add cubes of slightly softened butter. If the cream appears curdled, mix it well and continue adding butter. Finally, add vanilla extract and mix the cream one last time.

  3. Soaking the sponge cake: combine water and sugar in a cup and heat until all the sugar is dissolved.

  4. Assembling the cake: use a cookie cutter to cut out circles from the center of the purple, blue, green, yellow, and orange sponge cakes. Place the first layer of sponge cake on a cake stand and soak it. Place the cookie cutter in the center of the sponge cake, then spread the cream over the cake (the center of the sponge cake, where the cookie cutter is, should remain uncoated). Repeat the process until all the sponge cakes with the centers cut out are used. Carefully remove the cookie cutter and add candies to the hole. Place the last layer of sponge cake, which has no hole, on top of the cake. Use the remaining cream to coat the entire cake, which should be stored in the refrigerator until ready to use.

Nutrition Information (Per 100g)

  • Calories: 371.81 kcal
  • Fat: 23.04 g
    • Saturated Fat: 13.75 g
  • Carbohydrates: 34.97 g
    • Sugars: 26.84 g
  • Protein: 5.27 g
  • Fiber: 0.22 g