Rainbow cake

Rainbow cake

Ingredients for the recipe:
1300 — 1500 gr. Dry biscuit mixture (and the necessary ingredients)
1.5 tsp. Almond extract
Pink, yellow and green gel food colors
1 tbsp. Crimson jam without seeds
230 g. Chopped milk chocolate bars
6 tbsp. L. Chopped butter
A mixture for baking cupcakes,
Almond extract,
raspberry jam,
Milk chocolate

Preparation of dishes according to the recipe:
Preheat the oven to 180 ° C.
Square shape 25 cm by 25 cm (depth 6 cm) for baking cupcakes, sprinkle with culinary spray.
Prepare a third of the biscuit mixture according to the instructions, after an additional 0.5 h. Almond extract.
Apply a pink color with a gel food color.
Pour the dough into the mold; Bake for about 35 minutes.
Let it cool down.
Repeat for the yellow and green cakes. (If you have 2 such shapes, you can bake both crusts at the same time.)
With a knife with a long serrated blade, cut the domed top of each crochet to align them.
On the inverted baking sheet, lay the pink cake with a cut upward.
Lubricate 0.5 tbsp. L. Jam.
Top the yellow cake with a cut upwards; Grease the remaining 0.5 st. Jam, then cover it with a green crochet cut down. Refrigerate for an hour.
In a bowl that can be used in a microwave oven, add chocolate and butter.
Heat in a microwave oven in 30-second intervals, stirring, until smooth, uniform texture.
Allow to cool slightly.
Distribute the chocolate mixture in a thick layer over the last crust with a patty straight spatula.
Use the denticles of the fork to make wavy lines on the chocolate.
Put back in the refrigerator for a time (about 15 minutes), for which the chocolate will solidify, but will not become solid.
Cut a thin layer from all four sides of the cake with a long serrated knife.
Move the cake to the dish.

pinit_fg_en_rect_red_28 Rainbow cake

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