Rainbow Biscuit Cake

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

I make a cake with 6 layers, 3 layers of each consisting of 2 pieces of biscuit, resulting in 6 layers. Of course, you can make fewer layers, but I prepare it for a large group, so I make it this tall. For one biscuit, you need: 4 eggs, 150 grams of flour, and 150 grams of sugar.

Ingredients

Wheat Flour - 17.6 oz
Sugar - 24.7 oz
Sour Cream - 31.7 oz
Liquid dark chocolate - 7.1 oz
Red Food Coloring - to taste
Vanillin - to taste
Caramel Syrup - 3 fl oz
Condensed Milk - 5.3 oz
Chocolate eggs - 12 pieces
Butter - 7.1 oz
Ground dried cherries - 3.5 oz

Step by Step guide

Step 1

Take 4 eggs, separate each egg into whites and yolks, and place them in tall containers. Whip the yolks until they become very pale, then add 75 grams of sugar and continue whipping until thickened. Whip the egg whites until fluffy, and carefully, as all chefs like to say, sprinkle in the remaining 75 grams of sugar in a thin stream while continuing to whip. Well-whipped egg whites should not spill out of the bowl but should come out in one large white chunk. Preheat the oven to 338°F.

Step 2

Mix half of the whipped egg whites with the yolks and add the flour to the mixture, whipping at low speed until a uniform light sandy-colored mass is achieved. I use food coloring to tint the batter; alternatively, you can use natural colorants: fresh beet juice for red, carrot juice for orange, a few drops of green dye for green. Add the coloring to the mixture of egg whites, yolks, and flour, and mix until the color is even. Gently fold in the remaining half of the egg whites into the colored yolk-white-flour mixture. It is very important to mix carefully so that the bubbles in the whipped egg whites do not burst. If the color of the batter is uneven, don't worry; it will even out during baking.

Step 3

Grease a baking pan with butter and dust with flour, then pour the prepared batter into the pan. Bake each layer for 20–25 minutes (it depends on the size of the baking pan; I have a 21 cm diameter springform pan). Usually, while the first layer is baking, I prepare the batter for the second; while the second layer is baking, I prepare the batter for the third — you get the idea. After each layer cools, I cut it in half (if the top of the layer is too domed, I trim it as well).

Step 4

The cream for the filling is simple to make. Mix all the sour cream with 200 grams of sugar and vanillin; if you like it sweeter, you can add more sugar (I don't add vanillin because I don't like its smell in the cream). Assemble the cake. Soak the first layer in cherry (or another) syrup, spread cream on top, cover with a layer, which I simply coat with sour cream (don't skimp on the cream; without it, the cake will be dry), then another layer, syrup again, and then cream. This way, you build a colorful tower. Set it aside in the refrigerator to let it set and soak properly.

Step 5

The cream for the 'finishing touches.' In a water bath (a pot on the stove with boiling water, into which a metal or ceramic bowl is placed), melt the chocolate, then add 150 grams of butter, mixing until smooth. Remove from heat and add the condensed milk, mixing again. The cream should be thick and gooey. Take the cake out of the refrigerator and coat it from head to toe with the resulting chocolate glaze. Decorate with candied cherries. Don't forget to put it back in the refrigerator so that the cream sets (you can decorate the cake with candied fruits, coconut flakes, or the same sour cream as inside — anything your imagination can come up with in this endeavor.