Rainbow cake

12 servings
3 hours

The biscuit will require: chicken eggs S0 just from the refrigerator, prime grade wheat flour, sugar and salt.

Separate the yolks from the proteins and transfer to a bowl, add the sugar. Put the squirrels back in the refrigerator.

At maximum mixer speed, whisk the yolks until fluffy, light.

Wash the whisk of the mixer and dry. Add salt to the proteins and start beating at the minimum rpm of the mixer. Gradually increasing the speed to maximum, as the proteins begin to increase in volume. Also gradually add sugar. I beat the yolks with a regular mixer, while the whites beat the planetary mixer at the same time. So both mixtures will be ready at about the same time.

Whisk the squirrels to firm, steady peaks. The contents of the bowl should not leak when tilted. No need to tap the edges of the bowl with a whisk, shaking off the squirrels. Anyway, no sharp movements when preparing a biscuit, and the result will delight you.

Gently stir the proteins into the yolks with a cooking spatula. Intervene from the edges to the center.

Next, sift flour in parts. Intervene her just as neatly.

Pour the dough into a mold, the bottom of which is greased with vegetable oil. I have a silicone shape 18 cm in diameter, the height of the side is 6 cm. Bake the biscuit in an oven preheated to 180 degrees for 30 minutes. During baking, it is better not to open the door so that the biscuit does not fall. Check readiness with toothpick.

Turn the finished biscuit right in the form and put it on any grill. So it will not settle under its own weight when cooled down. Cool the biscuit to room temperature. With a knife, carefully walk along the edges of the mold so that the biscuit separates better. This is such a magnificent handsome man I got. Exactly 6cm. I recommend keeping the biscuit in the fridge overnight. But, in principle, you can work with it immediately after cooling down.

I recommend transferring sour cream to a colander lined with several layers of dense gauze. Place a colander on a deep bowl and leave to sit in the fridge overnight. So sour cream will become even thicker, which is good for cream. I prepared biscuit and sour cream the day before, and everything else - the very next day.

For the interlayer cream in a separate bowl, combine the curd, sour cream, powdered sugar and vanilla sugar.

With a mixer, mix the cream until all the ingredients are combined. Put the cream in the fridge for a while.

Cut the biscuit into three cakes with a sharp knife or string.

For impregnation, mix the jam and filtered water. It is better to take light jam: yellow or orange. I have sea buckthorn with pine nuts, but I don't use nuts.

Assembly. Soak the syrup in the first cake. Brush it evenly with half! curd cream. This cream is only suitable for interbedding, for finishing alignment it is too not stable. But for cakes - perfect.

Distribute half the raspberries (fresh or thawed). You can safely put more than mine. I felt sorry for the berries: ) Followed by a second cake, impregnation, the rest of the cream and raspberries. Soak the last cake with syrup, cover the cake and put it in the refrigerator for a while.

Let's do the alignment cream. To do this, mix soft butter and caster sugar with a whisk. Then beat with a mixer at high speed for 2 minutes.

Add the mascarpone from the fridge.

Whisk again with a mixer at high speed. The cream will be ready in 3 minutes.

Cover the top and sides of the cake with this cream. Before serving, garnish the cake. From a fruit dragee, put a rainbow and a skirt around the cake, and from a mini marshmallow cloud. Distribute the pastry sprinkles (better than white) from below. The cake is ready!