Rainbow cake

Name: rainbow cake
Cook time: 70 min
Total time: 490 min
Yield: 10
Ingredients: 450 g cake mix; 200 g unsalted butter; 50 ml semi skimmed milk; 6 medium sized egg; 150 g fresh blackberries; 150 g fresh strawberry; 1 red dye pen pack of 3 colors red, blue, yellow; 1 blue dye pen pack of 3 colors red, blue, yellow; 6 leaf gelatin; 4 el granulated sugar; 400 ml fresh cream; 150 g granulated sugar; 50 ml tap water; 1 mespoint salt

Cheerful colored layers of cake, with strawberries, blackberries and whipped cream.

Ingredients

Kitchen Stuff

1 high spring form (Ø 20 cm)
1 baking paper
1 kitchen thermometer

Directions

Preheat the oven to 160 ° C.
Grease the spring form and coat the bottom of the mold with baking paper.
Prepare the cake mix with the butter, milk and eggs according to the instructions on the package.
Divide the batter into 3 equal parts. Put 1 part in the spring form and fry the cake layer in about 20 minutes until golden brown and done.
Meanwhile, prune the strawberries and the blackberries separately.
Color half of the remaining batter pink with the strawberries and 2 tsp red color.
Color the other half of the batter blue with the blackberries and 1 tsp blue color.
Take the mold out of the oven and leave to cool for 5 minutes. Remove the spring form and re-coat with baking paper.
Grease the edges and scoop the pink batter into it. Bake for about 20 minutes.
Then bake the blue batter in the same way.
Allow the 3 layers of cake to cool completely in at least 2 hours.
Divide the gelatine sheets over 2 bowls, so that 3 leaves are in each bowl and 5 minutes per bowl in cold water.
Heat the strawberries with half of the sugar in a saucepan over medium heat.
Heat the blackberries in another saucepan with the other half of the sugar.
Remove the pans from the heat and prune the fruit. Dissolve half of the gelatine in each pan. Allow to cool slightly.
Beat the whipped cream stiffly and divide into 2 portions.
Scoop the strawberry mousse through one serving of whipped cream and the blackberry mousse through the other portion.
Cover the spring form with cling film, let the edges hang over.
Place the blue cake layer on the bottom. Spoon the blackberry mousse on it.
Place the natural cake layer on it, spoon the strawberry mousse on it.
Finish with the pink cake layer. Leave covered in the refrigerator for at least 4 hours.
Heat 150 g sugar with the water to 116 ° C (use the kitchen thermometer).
Split the eggs.
Beat the egg whites stiff with the salt. Add the hot sugar syrup while beating.
Continue to beat until the protein is completely cool. This takes 15 min.
Remove the cake from the spring form and remove the foil. Divide the protein into nice peaks around the pie.