rainbow fruit cake
Le rainbow cake est le gâteau que j’ai choisi de réaliser pour l’anniversaire de Monsieur cette année. Je me fixe toujours des petits défis pour lui présenter un joli gâteau, car je trouve que c’est déjà un cadeau en soi. Je voulais quelque chose de plus « naturel » que le rainbow cake classique, où l’on teinte la génoise avec des colorants différents, j’ai donc choisi les fruits d’été pour reproduire visuellement un arc en ciel. Après m’être creusé la tête (pas en vrai hein !!!), j’ai largement trouvé mon bonheur dans les fruits de saison !
And then this pretty cake is also to mark the end of my pregnancy, yes because mini Mademoiselle arrived today !
So it's a layer cake (tiered cake,) with layers of fluffy sponge cake, diplomat cream (pastry cream with whipped cream already tested for the Strawberry tart), and fruits of all colors… The result : a soft cake, fruity and very light on the palate.
rainbow fruit cake
Ingredients (pour 6 people)
- 80 g strawberries
- 80 g raspberries
- 80 grams of blueberries
- 2 kiwis
- 1 banana
- 1/2 mango
For the sponge cake
- 4 large eggs
- 150 grams of sugar
- 75 g de maïzena
- 45 g of flour
- 1 packet of vanilla sugar
- 1/2 packet of yeast
- 1 pinch of salt
For the diplomat cream
- 50 cl of milk
- 4 egg yolks
- 30 g of flour
- 30 g de maïzena
- 90 grams of sugar
- 1 vanilla pod
- 50 cl of liquid cream
- 40 g icing sugar
- 5 Gelatin sheets
Description
Preheat the oven to 200°.
Make the pastry cream, for this, soften the gelatin in cold water. Beat the egg yolks with the sugar until the mixture whitens. Then add the flour and cornstarch to the mixture.. Boil the milk with the split and scraped vanilla pod, once boiling, pour it over the egg yolk mixture, whisking. Return the mixture to the saucepan and over high heat., whisk constantly until the mixture thickens. Add the drained gelatine leaves and mix. Pour the pastry cream into a bowl, film in contact and book at the expense.
For the sponge cake, separate the yolks from the whites then beat the egg yolks with the sugars so that the mixture whitens. Then add, the yeast, flour, cornstarch and salt then beat again. Whip the egg whites then fold them into the preparation. Pour the batter onto two baking sheets lined with baking paper..
Bake 9 minutes. Turn the sponge cakes over on damp cloths covered with icing sugar so that they do not stick and let cool. Cut the sponge cake into 6 discs of approx. 15 cm in diameter (keep the scraps to nibble as is or make trifles !) and book.
Peel and cut the kiwis, banana and mango in pieces. Cut strawberries in half or quarters. Book.
Finish the diplomate cream by whisking the liquid cream into a very firm whipped cream then incorporate the sugar while continuing to whisk. Incorporate this whipped cream delicately with a well-chilled pastry cream spatula. Book cool.
Assemble the cake as follows : a sponge cake, diplomatic cream and fruit, ending with fruit. From the bottom to the top : blueberries, kiwis, bananas, mango, strawberries and raspberries.
Refrigerate before serving (make room in your fridge !!!).
Emilie
Cuisine et Vanity
6.9.13Quite a challenge indeed ! Impressive ! I hope sir will enjoy. Another challenge cut it 😉
Or else we share it in layers ?
Speaking of diaper, so it's coming soon. So courage for the last days.
Another sweetness coming and this time not culinary so.
Thing
6.9.13This cake is a true work of art. ! not too much hesitation before eating it ? Very good continuation !
Melie's Cooking
6.9.13He is superb! It's a good idea! You had no trouble cutting it?
LadyMilonguera
6.9.13It’s nicely garnished, I say. !
Make me bite !
6.9.13What a lovely idea, all these layers of fruit ! And how good it must be !!
Auré
6.9.13Nice idea of fruit for the rainbow.
I often find rainbow cakes too heavy but it seems “lighter”.
emilie
6.9.13oh my it looks good… !
Pauline
6.9.13This fruit cake is superb.!!!
Elodie
6.9.13Very pretty ! And this sponge cake/cream/fruit combination seems delicious ! I keep the idea !! 🙂
However, cutting and serving are not complicated with a cake this high ?
(Just one thing, I see that this recipe has been tagged “vegetarian” even though it contains gelatin…)
Marie / Feather Madeleines
6.9.13Oooooh yum ! Nice idea the superposition of fruit layers 🙂
Annie cb
6.9.13That's it ladies, they make themselves beautiful and keep themselves waiting! My first mine put 4 days to lengthen her eyelashes and the 2nd 2 days to perfect her hairstyle 😉
Good luck for your(es) last(s) jour(s) waiting.
This cake is beautiful, me neither the too flashy colors of the rainbowcake do not inspire me too much, this one is full of beautiful fruits full of vitamins. On the other hand, it was not too complicated to cut it?
Hugs and have a nice weekend
veropapilles
6.9.13Gorgeous, but you can cut it ??? Biz and see you soon. Vero
BoopCook
6.9.13sublime !
Sandrine | Strawberry Basil
6.9.13It's pretty as anything ! Good luck for the last moments, It seems endless but enjoy these last moments. Look forward to meeting you, full of happiness to you
lydia
6.9.13Superb cake !
Juliette
7.9.13I really like this idea of taking the fruits of different colors instead of using dyes for the dough ; it is perhaps a little less graphic the gustatory pleasure must be increased tenfold !
Very nice birthday cake (and if I understand correctly, next year, there will be 2 cakes to be made at short intervals…
Good luck for the big day
Laurence
17.9.13So you are finally MOM and I can come here again to comment !! What good news, hein ?! Finally, especially for you 😉 I am delighted that deliverance has finally arrived !! I hope you will tell us a little about your new role ?! See you soon and WOW … Monsieur was able to have a damn beautiful and good cake just in time ! 😉 He’s hot and your idea is just brilliant !
See you soon Emilie and enjoy all this joy of the first moments, it's precious **
ignoble
25.9.13so pretty and creative!
Emilie
25.9.13Thanks Dina
doll
7.3.14This is the kind of cake I love !!
Emilie
10.3.14Thank you Ninou !