rainbow fruit cake

6.9.13

Rainbow cake aux fruits

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 !

Rainbow cake aux fruits

Rainbow cake

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.

Rainbow cake

Refrigerate before serving (make room in your fridge !!!).

Rainbow cake

Emilie

Par Emilie

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