Spectacular Rainbow Delight Cake

Beautiful and spectacular — it will make any holiday brighter! This Rainbow cake will delight even adults with its appearance and taste. And the kids will simply be delighted with it! Inside are vanilla biscuits with sour cream, curd cream and raspberries. And decorating is as easy as shelling pears!
cook time: 3h
Miles Denholm
Spectacular Rainbow Delight Cake

Nutrition Facts (per serving)

292
Calories
15g
Fat
38g
Carbs
5g
Protein

Ingredients (12 portions)

For the biscuit:

Salt to taste
Sugar 150 g
Wheat flour 100 g
Chicken eggs 4 pc

For filling:

Raspberries 0.5 cup

For layering cream:

Sour cream 200 g
Powdered sugar 60 g
Cottage cheese 180 g
Vanilla sugar 1 tsp

For leveling cream:

Butter 80 g
Powdered sugar 50 g
Mascarpone 250 g

For impregnation:

Water 0.75 cup
Jam 2 tbsp

For decoration:

Candies 165 g
Confectionery topping 1 tbsp
Marshmallow 40 pc

To grease the mold:

Vegetable oil 0.5 tsp

Recipe instructions

Step 1

Step 1
How to make a rainbow sponge cake? Prepare the necessary ingredients for the sponge cake. Take chicken eggs of category C0. They must be cold. Use premium flour. Turn on the oven to 180 degrees in advance.

Step 2

Step 2
Separate the yolks from the whites and place in a bowl, add sugar. Place the whites back in the refrigerator for now.

Step 3

Step 3
At maximum mixer speed, beat the yolks until fluffy and light.

Step 4

Step 4
Add salt to the whites and start beating at low speed, gradually increasing the speed to maximum as the whites begin to increase in volume. Also gradually add sugar. I beat the yolks with a regular mixer, and at the same time beat the whites with a planetary mixer. This way both mixtures will be ready at about the same time. If you have one mixer, then wash and dry the whisks after the yolks.

Step 5

Step 5
Beat the egg whites until they form firm, stable peaks. The contents of the bowl should not leak out when tilted.

Step 6

Step 6
Gently fold the whites into the yolks using a spatula. Stir from edges to center.

Step 7

Step 7
Next, sift the flour in parts. Mix it in just as carefully. Thanks to sifting, the finished biscuit will turn out fluffier and airier.

Step 8

Step 8
Pour the dough into the mold, grease the bottom with vegetable oil. I have a silicone mold with a diameter of 18 cm, a side height of 6 cm. Bake the sponge cake in an oven preheated to 180 degrees for 30-40 minutes. The exact time and temperature depends on your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe. It is better not to open the door during baking so that the biscuit does not fall off. Check readiness with a toothpick.

Step 9

Step 9
Turn the finished biscuit right in the mold and place it on any wire rack. This way it won’t settle under its own weight as it cools. Cool the biscuit to room temperature. Using a knife, carefully run along the edges of the pan to help the biscuit separate better. This is how I got such a fluffy sponge cake. Exactly 6 cm. I recommend leaving the sponge cake in the refrigerator overnight. But, in principle, you can work with it immediately after cooling.

Step 10

Step 10
Prepare the necessary ingredients for the layering cream. I recommend transferring the sour cream into a colander lined with several layers of thick gauze. Place the colander in a deep bowl and leave it in the refrigerator overnight. This will make the sour cream even thicker, which is good for the cream. I prepared the biscuit and sour cream the day before, and everything else the next day.

Step 11

Step 11
In a separate bowl, combine cottage cheese, sour cream, powdered sugar and vanilla sugar.

Step 12

Step 12
Using a mixer, mix the cream until all ingredients are combined. Place the cream in the refrigerator for a while.

Step 13

Step 13
Cut the biscuit into three layers with a sharp knife or string.

Step 14

Step 14
For soaking, mix jam and filtered water. It is better to take light jam: yellow or orange. I have sea buckthorn with pine nuts, but I don’t use nuts.

Step 15

Step 15
You can move on to assembling the cake. Soak the first cake layer with syrup. Spread half of the curd cream evenly over it. This cream is only suitable for layering; it is not too stable for finishing leveling. But for cakes it’s perfect.

Step 16

Step 16
Scatter half the raspberries (fresh or defrosted). You can safely put more than mine. Next, place the second cake layer, soak it and brush with the rest of the cream and raspberries. Soak the last cake layer in syrup, cover the cake and put it in the refrigerator for a while.

Step 17

Step 17
Prepare the ingredients for the leveling cream. Remove the butter from the refrigerator in advance. Whisk together soft butter and powdered sugar. Then beat with a mixer at high speed for 2 minutes.

Step 18

Step 18
Add mascarpone from the refrigerator.

Step 19

Step 19
Beat again with a mixer at high speed. The cream will be ready in 3 minutes.

Step 20

Step 20
Cover the top and sides of the cake with this cream. Just before serving, decorate the cake. Place a rainbow and a skirt around the cake using fruit jelly beans, and make clouds out of mini marshmallows. Spread confectionery sprinkles (preferably white) on the bottom. The cake is ready!

Additional rubrics

Related recipes