Cream-Filled Cakes

Rainbow Layer Cake with Cream

Name: Rainbow Layer Cake with Cream
Total time: 45 min
Ingredients: For the rainbow cake layers:; Plain flour – 400 g; Icing sugar – 200 g; Gellwe Baking Powder – 6 tsp; Gellwe Vanilla Sugar (15 g) – 1 pack; Large eggs – 6; Butter or margarine – 350 g; Milk – 100 ml; Food colouring (yellow, red and blue) – 3 packs; For the Karpatka cream filling:; Gellwe Karpatka Cream Mix – 1 pack; Milk – 400 ml; Whipping cream (30% fat) – 50 ml; For the whipped cream topping:; Whipping cream (30% fat) – 200 ml; Gellwe Śmietanex Whipped Cream Stabiliser – 1 pack; Icing sugar – 1–2 tbsp

45 min.

Medium

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Ingredients:

For the rainbow cake layers:

Plain flour – 400 g
Icing sugar – 200 g
Gellwe Baking Powder – 6 tsp
Gellwe Vanilla Sugar (15 g) – 1 pack
Large eggs – 6
Butter or margarine – 350 g
Milk – 100 ml
Food colouring (yellow, red and blue) – 3 packs

For the Karpatka cream filling:

Gellwe Karpatka Cream Mix – 1 pack
Milk – 400 ml
Whipping cream (30% fat) – 50 ml

For the whipped cream topping:

Whipping cream (30% fat) – 200 ml
Gellwe Śmietanex Whipped Cream Stabiliser – 1 pack
Icing sugar – 1–2 tbsp

A spectacular rainbow layer cake featuring six colourful sponge layers filled with smooth, creamy custard. Made with Gellwe Karpatka Cream Mix and topped with fluffy whipped cream, this eye-catching cake reveals a beautiful rainbow of colours in every slice. Perfect for birthdays, children's parties and special celebrations.

Preparation instructions:

1.

Prepare the cake batter. Mix the flour with the baking powder. Beat the softened butter with the icing sugar and vanilla sugar until light and fluffy. While continuing to beat, add the eggs one at a time, followed by the flour mixture and milk in batches.
2.

Divide the batter into six equal portions. Add a pinch of food colouring to each of three portions and mix well. This will give you yellow, red and blue batters.
3.

To make the orange batter, mix a little yellow and red food colouring. For the green batter, combine a little blue and yellow food colouring. For the purple batter, mix a little red and blue food colouring.
4.

Line the base of a small 18–20 cm round springform tin (or preferably two identical tins) with baking parchment. Spoon a portion of batter into each tin and spread evenly. Place in a preheated oven and bake at 180°C for approximately 20 minutes. Repeat until you have baked all six colourful cake layers. Once cooled, trim any uneven tops.
5.

Prepare the Karpatka cream filling. Add the whipping cream to the cold milk, pour in the Gellwe Karpatka Cream Mix and beat with an electric mixer on its highest speed for approximately 3 minutes.
6.

Place one cake layer on a cake stand and spread with a layer of cream. Cover with another cake layer and another layer of cream. Continue until all the cake layers have been assembled. Spread the remaining cream over the sides of the cake. Crumble the trimmed cake pieces and use them to decorate the sides.
7.

Prepare the whipped cream topping. Mix the Gellwe Śmietanex Whipped Cream Stabiliser with the icing sugar. Lightly whip the chilled cream, then add the stabiliser and icing sugar mixture. Continue whipping until the cream is thick and holds stiff peaks. Spread the whipped cream over the top of the cake and decorate as desired.
8.

Enjoy!