Veganpassion Blog

Stina Spiegelberg

Stina Spiegelberg

Rainbow Cake

Rainbow cake

This is Partly a children’s birthday cake, and partly a political statement. Don’t we all wish for a rainbow cake?! I’m baking this cake with and for you today on SWR television. Simply a happy recipe. And to make it easy for you to bake this yourself at home, here is the recipe. Enjoy life and happy baking!

This recipe is:

  • perfect for the children’s birthday party
  • Birthday cake and surprise in one
  • perfect for coffee and cake
  • vegan and purely plant-based
  • suitable for every cake lover
  • a happy recipe
  • the perfect summer cake
  • also for beginners

Makes a cake of 18cm in diameter.

Preparation time: 1.5 hours

Baking time: 2x 25 minutes

For the shortcrust pastry: (makes 3 bases, then bake the same amount again for the 3 other bases)

Preheat the oven to 180°C top/bottom heat. I baked the biscuit bases in 2 rounds using 3 baking tins. You can bake the biscuit bases the night before.

In a mixing bowl, mix flour, sugar, starch, baking powder, and salt. Add the oil, water, oat milk, and vinegar and stir quickly by hand with a whisk until all lumps have dissolved. Then divide the dough into 3 portions and color each one with a little food coloring.

Grease the 3 18cm springform pans and pour in the colored dough. Tap the dough in the molds on the work surface a few times to remove any air bubbles, then bake on a wire rack for 25 minutes. Leave it to cool completely in the mold.

Then carefully remove the biscuit bases from the mold and bake another batch of sponge cake bases for the next 3 colors and let them cool down in the mold. Spray with water while it is still hot to keep them juicy.

Rainbow cake

For the filling:

Whip the cream. Mix the whipped cream with sugar in a cup, then pour into the cream and continue beating for about 30 seconds. Beat the cream cheese with 2-3 tablespoons of the whipping cream until the mixture is creamy.

Mix cream and cream cheese. Level the bases with a pastry knife.

Rainbow cake

On a cake stand, alternate layers with 1-2 tablespoons of the cream to create a rainbow. Spread the rest of the cream all over. Color the last part as desired and pipe the cream onto the cake. Popper and sprinkles on top – done!

Rainbow cake

Rainbow Cake

STINA SPIEGELBERG
This is Partly a children's birthday cake, and partly a political statement. Don't we all wish for a rainbow cake?! I'm baking this cake with and for you today on SWR television. Simply a happy recipe. And to make it easy for you to bake this by yourself at home, here is the recipe. Enjoy life and happy baking!
Prep time 1 hr 30 mins
Baking time 50 mins
Course Brunch, Easy Peasy, Summer, Sweets & Baking
Servings 1 Cake of 18 cm diameter

Ingredients
  

For the shortcrust pastry: (makes 3 bases, then bake the amount again for the 3 other bases)

  • 300 g Wheat flour type 405 or spelled flour type 630
  • 180 g Sugar
  • 2 tbsp Cornstarch
  • ¾ Square baking powder
  • 1 pinch Salt
  • 130 g Vegetable oil
  • 150 mL Water
  • 150 mL Oat drink
  • 2 tbsp Apple cider vinegar
  • Food coloring

For the filling:

  • 400 g Whippable vegan cream e.g. from Rama
  • 300 g Vegan cream cheese
  • 2 Packs of cream stiffeners
  • 100 g Sugar
  • Food coloring or fruit powder and sugar sprinkles

Instructions
 

For the shortcrust pastry: (makes 3 bases, then bake the same amount again for the 3 other bases)

  • Preheat the oven to 180°C top/bottom heat. I baked the biscuit bases in 2 rounds using 3 baking tins. You can bake the biscuit bases the night before.
  • In a mixing bowl, mix flour, sugar, starch, baking powder, and salt.
  • Add the oil, water, oat milk, and vinegar and stir quickly by hand with a whisk until all lumps have dissolved.
  • Then divide the dough into 3 portions and color each one with a little food coloring.
  • Grease the 3 18cm springform pans and pour in the colored dough.
  • Tap the dough in the molds on the work surface a few times to remove any air bubbles, then bake on a wire rack for 25 minutes. Leave it to cool completely in the mold.
  • Then carefully remove the biscuit bases from the mold and bake another batch of sponge cake bases for the next 3 colors and let them cool down in the mold.
  • Spray with water while it is still hot to keep them juicy.

For the filling:

  • Whip the cream. Mix the whipped cream with sugar in a cup, then pour into the cream and continue beating for about 30 seconds.
  • Beat the cream cheese with 2-3 tablespoons of the whipping cream until the mixture is creamy.
  • Mix cream and cream cheese. Level the bases with a pastry knife.
  • On a cake stand, alternate layers with 1-2 tablespoons of the cream to create a rainbow.
  • Spread the rest of the cream all over.
  • Color the last part as desired and pipe onto the cake. Popper and sprinkles on top – done!
Keyword natürlich vegan, Rainbow, Rainbow Cake, Summer
Rainbow cake

Inspiration

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