Rainbow cake with natural dyes. We surprise with taste and color: “Rainbow” cake made from biscuits or jelly. Recipes for Rainbow cakes with natural and food colorings. Video: How to make a rainbow cake

Joy is a wonderful arc, a colorful gate that spans over the ground. It glitters, sparkles, so you want to touch it with your hand, alas... This exciting natural phenomenon is called a distant miracle - a rainbow. How charming is the feeling of magical delight at the moment of contemplating it, truly beauty is in the little things, the main thing is to be able to discern it.

But are miracles so far and inaccessible? Perhaps it’s not so difficult to recreate a fabulous moment, feel it, touch it, even taste it? And, fortunately, it really is possible, since skilled confectioners told the world how to make a Rainbow cake.

A tasty bright piece soaked in delicate butter cream can awaken many wonderful memories in the mind and deliver sweet taste pleasure. In addition, preparing a “rainbow” cake is quite simple: standard products, a little patience, a positive mood - and the minutes will fly by.

Rainbow cake recipe

Dough ingredients

Egg – 2 pcs
Flour – 350 gr
Sugar – 200-250 gr
Low-fat milk – 200 ml
Butter – 120 g
Baking powder – 3 teaspoons
Vanilla extract – 1 teaspoon
Salt – 1/2 teaspoon
Food coloring – 6 types

Cooking sequence:

Cream ingredients

Powdered sugar – 300 gr
Butter – 120 g
Milk – 60 ml
Vanilla extract – 2 teaspoons
Food coloring – 6 types (same as for dough)

As you can see from the recipe, the most “jewelry” work comes at the last stage - decoration. But the result is really worth the effort: the Rainbow cake will bring the feeling of a bright holiday into the atmosphere, and its taste will bring delightful sunny pleasure.

Beetroot juice – 1-2 tbsp.
Carrot juice – 1 tbsp.
Egg yolk – 1 pc.
Spinach juice – 1 tbsp.
Blueberry juice – 1 tbsp.
Blackberry juice – 1 tbsp.
For the cake:
Flour - 3.5 cups.
Baking powder – 2 tsp.
Soda – 0.5 tsp.
Sugar – 1.75 cups.
Butter – 75 g.
Vegetable oil – 1.5 tbsp.
Egg whites - 2 pcs.
Milk – 1.5 cups.
Regular low-fat yogurt – 100 ml.
Vanilla – 2.5 tsp.
For buttercream:
Powdered sugar - 3.75 cups.
Butter – 110 g.
Vanilla – 1 tsp.
Milk – 3 tbsp.
For the whipped cream frosting:
Cream 35% - 400 ml.
Powdered sugar – 50 g.
Salt – a pinch.
Vanilla - 1 tsp.

Cooking method

Step 1 To make natural colors for the cakes, juice spinach, beets and carrots. Place frozen blueberries and blackberries (1/4 cup each) in the microwave to release their juice.
Step 2 Cream butter at room temperature with sugar and vegetable oil. Beat in the yolks and beat again until fluffy. Add vanilla, milk, yogurt, alternating with flour, baking powder and soda.
Step 3 Pour the dough into 6 forms, add the prepared dye to each to make 6 different cakes: 2 tablespoons of beet juice, 1.5 - carrot, 1 yolk + 1 tbsp. a spoonful of milk, a tablespoon of spinach juice, blueberry and blackberry (1 tablespoon each).
Step 4 Bake the cake of each color for 10-15 minutes at 175 degrees (check with a toothpick for doneness). Cool the cakes before removing from the pan (5 minutes). For the cream, beat the butter and powdered sugar until smooth, add vanilla and milk. Beat a little more until creamy.
Step 5 For the glaze: beat the cream with sugar and salt until fluffy peaks form. Add vanilla.
Step 6 Lay out the cake, spreading buttercream between layers.
Step 7 Spread whipped cream icing over entire surface.

Bon appetit!

To prepare natural dyes for cakes, you need to squeeze out the juice of spinach, carrots and beets. Microwave frozen blackberries and blueberries to release their juices.
Cream butter with vegetable oil and sugar. Beat in the yolks and beat until fluffy. Add yogurt, milk, vanilla, alternately with flour, soda and baking powder.
Pour the dough into 6 molds, add dyes to them, you should get 6 different cakes: a few tablespoons of beet juice, 1.5 tablespoons of carrot juice, an yolk with 1 tablespoon of milk, a tablespoon of spinach juice, the same amount of blackberry and blueberry juice.
Bake the cake of each color for 15 minutes at a temperature of 175 degrees (check readiness with a toothpick). Before removing the cakes from the mold, they must be cooled for 5 minutes.
Beat the ingredients prepared for the cream for several minutes. The result should be a creamy, homogeneous mass. To prepare the glaze, beat the cream, salt and sugar, add vanilla. Grease each layer of the cake with butter cream. Apply icing on the outside of the entire multi-colored Rainbow cake with natural dyes.

A cheerful work of confectionery art - It came to us from the United States, and consists of rainbow-colored layers held together by cream cheese cream. Beautiful, juicy, but quite fatty and heavy on the stomach.

And the abundance of artificial colors is alarming, since the appearance suggests that the sweet is most popular among children. How to lighten this dish without losing its effectiveness?

Subject of conversation

This dessert attracted keen interest a couple of years ago, when the Rainbow cake began to appear everywhere on the Internet. The recipe, accompanied by a photo, was striking in its appearance. It looks like it came off the Mad Hatter's table from the fairy tale "Alice in Wonderland." Based on the ingredients and general design, we can conclude that Rainbow Cake was born thanks to American confectioners, as they are famous for their love for chiffon-type sponge cakes combined with cheese cream. And all this to the accompaniment of food coloring (it’s worth remembering the legendary

Options

In the classic version, Rainbow Cake consists of seven cake layers, painted in all the colors of the rainbow and assembled in the appropriate sequence. The entire structure is held together with a rich cream based on cream cheese, powdered sugar and butter.

With the presence of food coloring and healthy human laziness, the abstract Rainbow cake was born.

It is a whole sponge cake, which is assembled from 7 parts of colored dough according to the principle known to everyone. The finished sponge cake is cut into the desired number of layers, and in this form it is sandwiched with cream.

If you have time and imagination, you can arrange the layers of sponge cake in the form of a cone or in a checkerboard pattern.

Basic recipe

In order to indicate the field of activity, it is necessary to indicate the basic recipe according to which you can bake the Rainbow cake:

egg whites - 6 pcs.;
egg yolks - 3 pcs.;
sugar - 120 grams;
sugar in proteins - 40 grams;
salt - a pinch;
refined vegetable oil - 100 ml;
flour - 200 grams;
baking powder - 2 teaspoons;
milk (warm) - 135 ml;
vanillin - a pinch;
curd cheese - 700 grams;
powdered sugar - 250 grams;
butter - 230 grams;
vanillin - a pinch.

All products should be at room temperature.

Sift the flour three times with baking powder. Add sugar (120 grams) and salt. In a separate bowl, mix all liquid ingredients except egg whites. Beat until foamy. Combine the flour mixture with the egg mixture and mix thoroughly. Beat with the remaining sugar until stiff peaks form. Thanks to this, the Rainbow cake will acquire additional airiness. Next, stir a quarter into the dough until smooth. After this, add the remaining whites.

Divide the dough into 7 parts, carefully mix in the dye corresponding to a specific color of the rainbow into each. Pour the colored dough into individual molds with a diameter of ~24 cm.

Bake at 180 degrees until done, which can be checked with a toothpick.

For the cream, place the cream cheese, vanilla, powdered sugar and butter in a bowl. Beat for 5 minutes until smooth and fluffy.

Assembling the Rainbow cake, the recipe for which we have provided, is simple - layer the cakes with cream, laying them out in accordance with the sequence of colors in the rainbow. Leave the sides open.

Where do the paints come from?

Of course, the cake is beautiful, but a considerable amount of food coloring in combination with heavy cream is alarming, especially if it is intended for a children's party. How to please kids without harming their health? Of course, it would be possible to use dyes of natural origin, but they tend to fade or even change color during heat treatment, which cannot be avoided when baking cakes. However, a solution was found, and now you can please your family and friends by preparing a Rainbow cake with natural dyes. The recipe is more complicated than the classic one, so production should be divided into two stages.

Rainbow layers

To prepare them, you will need two lists of products, from which separate cakes and colored impregnation will be made for them.

flour - 600 grams;
baking powder - 6 teaspoons;
sugar - 350 grams;
salt - 1.5 teaspoons;
eggs - 6 pcs.;
egg whites - 2 pcs.;
butter - 350 grams;
blackberry juice - 75 ml;
blueberry juice - 75 ml;
spinach juice - 75 ml;
carrot juice - 75 ml;
beet juice - 75 ml;
a mixture of 2 egg yolks and 50 ml milk.

The products are designed for a mold with a diameter of 24-26 cm.

In a large bowl, mix butter, 150 grams of sugar, flour and salt with baking powder. Grind into crumbs.

Separately, mix eggs and whites with 200 grams of sugar, place in a water bath and heat until the sugar dissolves. The mass should become so hot that it is impossible to hold your finger in it for a long time. This measure is needed to stabilize the eggs, so that the Rainbow cake will be airy. Remove eggs from heat and beat for 5 minutes until stiff and fluffy.

Divide the butter, flour and egg mixtures into 6 parts. For greater accuracy, it is better to do this using a kitchen scale.

Now assemble the cakes:

mix part of the flour mixture with one type of juice (or milk-yolk mixture for a yellow cake);
mix thoroughly until smooth;
add the egg part, mix carefully, keeping the dough airy;
put it in a mold and bake at 180 degrees for 15-20 minutes until done.

Impregnation:

red berry puree - 150 grams;
orange puree + finely grated zest - 150 grams;
lemon puree + finely grated zest - 75 grams;
kiwi puree - 150 grams;
blueberry juice + a pinch of soda - 75 grams;
blackberry puree - 150 grams;
water - 330 grams;
gelatin - 25 grams.

When you see a Rainbow cake (photo or in person), it always amazes with its brightness. To achieve this without harm to your health, you need to follow the recommendations presented below.

Add 75 grams of water to blueberry juice and lemon puree. Soak gelatin in 180 grams of liquid. As soon as it swells, heat the mass until the gelatin is completely dissolved, without allowing it to boil. Refrigerate.

Pour the gelatin mixture equally into containers with fruit puree. The cake must be assembled in a mold.

Each cake should be filled with jelly and placed in the refrigerator until hardened.

What about the cream?

The cheese mass, which holds its shape perfectly, makes the Rainbow cake very rich (recipe, photo, see article).

How to achieve the same decorative qualities and lighten the taste? Options below:

Beat 8 egg whites with 300 grams of sugar in a water bath until stiff peaks form. Thanks to heat treatment, the whites will not be raw and will not leak.
Butter cream. Whip 1 liter of cream, add powdered sugar to taste.
Creamy curd cream. Replace 1/3 of the cream with soft cream

Complex recipe for Rainbow cake with natural dyes step by step with photos.
A bright and colorful holiday cake from American cuisine, but with natural dyes. Let's make the kids happy!

National cuisine: American cuisine
Type of dish: Pies (sweet), cakes, Flour
Recipe difficulty: Complicated recipe
We will need: Oven, Mixer

Preparation time: 10 minutes
Cooking time: 2 hours
Number of servings: 10 servings
Calorie Amount: 782 kilocalories

Ingredients for 10 servings
Spinach 100 g
Beetroot 100 g
Carrots 100 g
Blueberries 50 g
Blackberry 50 g
Butter 185 g
Sugar (sand) 400 g
Vegetable oil 20 ml
Egg white 2 pcs.
Vanilla essence 2 tsp.
Milk 350 ml
Wheat flour 500 g
Yogurt 100 g
Baking powder 5 g
Baking soda 2 g
Egg yolk 1 pc.
Powdered sugar 400 g
Vanilla extract 1 tsp.
Cream 30-33% 300 ml
Salt ¼ tsp.

Step by step
To make natural colors for the cakes, juice spinach, beets and carrots. Place frozen blueberries and blackberries (1/1 cup each) in the microwave to release their juice.
Cream room temperature butter with sugar and vegetable oil. Beat in the yolks and beat again until fluffy. Add vanilla, milk, yogurt, alternating with flour, baking powder and soda.
Pour the dough into 6 molds, add the prepared dye to each to make 6 different cakes: 2 tbsp. spoons of beet juice, 1.5 - carrot, 1 yolk + 1 tbsp. spoon of milk, 1 tbsp. a spoonful of spinach juice, blueberry and blackberry puree (1 tbsp each)
Bake the cakes of each color for 10-15 minutes at 175 C (check with a toothpick for doneness). Cool cakes before removing from pan (5 minutes).
Beat all the ingredients for the cream for about a few minutes until smooth and creamy.
For the glaze, beat the cream with sugar and salt at medium speed until fluffy peaks form. Add vanilla.
Layer the cake, spreading buttercream between layers. Apply a layer of whipped cream over the entire surface.