Rainbow Cake

Rainbow Cake

Ingredients
ingredients:
7 pcsEggs
105 grTepung Wheat Protein Low
35 grMaizena
140 grSugar
140 grButter (melted)
45 mLFresh Milk
1 tbspEmulsifier
1/4 tspSalt
1/2 tspBaking Powder
Food Coloring (Red, Orange, Yellow, Green, Blue, Pink, Purple)
Filling:
125 grHeavy Cream
250 grWhite Cooking Chocolate or Condensed Milk
250 grWhite Unsalted Butter or Butter
1/2 tspVanilla Extract
topping:
Buttercream + Rainbow Sprinkle
tools:
7 pcsLoyang Spherical diameter 10cm +
Step
Ingredients: Beat eggs, flour, cornstarch, sugar, milk, emulsifier, salt, and baking powder until fluffy. Add the butter melts, stir until smooth turning.
+
For 7 batter as much and give masing2 food coloring and stir well.
+
Cover the bottom of the pan with baking paper and spread butter. Masing2 Pour the batter and bake at 180C until cooked. Set aside.
+
Filling: Beat the heavy cream until stiff and set aside in refrigerator. (If you use White Cooking Chocolate melt first, and chill at room temperature).
+
Beat the white butter or unsalted butter until soft, add the WCC or SKM and vanilla, beat well. Add Heavy Cream shake until blended.
+
Finishing: Perform chronologically: Purple - Filling - Pink - Filling - Blue - Filling - Green - Filling - Yellow - Filling - Orange - Filling - Red. To the outside surface of the cake, spread entirely by topping until smooth. Sprinkle it with sugar japan.
+
served