INGREDIENTS
- Biscuits:
- – Butter 200 g.
- – Sugar 250 g.
- – Egg 5 items.
- – Flour 0000 250 g.
- – Lemon zest 1.
- – Vanilla essence 1 cdita.
- – Baking powder 2 tsp.
- – Salt 1 pinch.
- To paint:
- – Colorant 6 items.
- Roof:
- – Milk cream 1 L.
- – Impalpable sugar or refined sugar 260 g.
- – Pure edible flowers.
- Syrup:
- – Refined sugar 200 g.
- – Water 100 cc.
- – Mistela c/n.
CLASSIC RAINBOW CAKE, stunning and scrumptious! Observe the recipe beneath and put together it to your celebrations.
PROCEDURE:
- In a bowl, beat the butter with the sugar. Add the eggs separately, by no means stopping beating. Add the lemon zest, the vanilla essence and blend with surrounding actions and little by little the dry components (flour, baking powder and salt).
- Separate into 6 equal components (roughly 170 g) and coloration with the specified coloration, combine once more with enveloping actions.
- Take every of the doughs to the medium oven in greased 18 cm molds and with greased parchment paper (obtain a fair base) for quarter-hour.
- Put together the free or mild syrup at a temperature of 100º Celsius. Over low or medium warmth. As soon as the preparation involves a boil, add the mistela (the warmth evaporates the alcohol) and it will likely be prepared. It’s a clear syrup. Let cool and reserve within the fridge.
- For the topping, make a chantilly cream by beating the very chilly heavy cream with the powdered sugar (if it is not uncommon sugar, beat it no less than 6 hours beforehand and reserve within the fridge).
- With a brush, moisten the sponge muffins and canopy with the Chantilly cream, alternating the 6 sponge muffins and place within the fridge for some time, then end protecting with the remainder of the cream till the whole cake is roofed and left as a semi-naked cake.
- Enhance with pure edible flowers.
