彩虹蛋糕
材料
食用色素适量（紫、蓝、绿、黄、红）
奶油1升
彩虹糖1包
巧克力涂酱
带苦味巧克力碎450克
35%浓奶油360毫升
牛油50克
香草海绵蛋糕
白色蛋糕粉1千克
鸡蛋18个
菜油250克
清水200克
做法
- 准备巧克力涂酱：把浓奶油煮滚后加入带苦味巧克力碎，慢慢搅匀至完全融化，加入牛油混合均匀待用。
- 把奶油搅打至发泡待用。
- 准备香草海绵蛋糕：把所有材料搅拌均匀后分别倒进6个碗，分别加入不同颜色的食用色素。
- 把面糊分别倒进烤盘，用200°C烤至蓬松。
- 在每层蛋糕之间涂一层巧克力涂酱，然后把蛋糕排好放进玻璃罐，挤上奶油。
- 把巧克力涂酱涂在顶部，撒上彩虹糖即可。
Rainbow Cake
Ingredients
some food colourings (purple,blue, green, yellow, orange, red)
1 litter whipping cream
1 pack sprinkles
Chocolate Ganache
450g Bittersweet Chocolate Chips
360ml Heavy Cream 35%
50g Butter
Sponge Cake
1kg white cake mix
18 eggs
250g vegetable oil
200g water
Method
- Prepare chocolate ganache: Bring heavy cream to a boil. Add in bittersweet chocolate chips and stir gently until fully combined. Add in butter and mix well. Set aside.
- Whip whipping cream until firm. Set aside.
- Prepapre sponge cake: Whisk all ingredients together. Pour mixture into 6 bowls and add a few drops of different food colouring in each bowl.
- Pour batter into 6 baking trays. Bake in oven at 200°C until cooked.
- Sandwich each layer with chocolate ganache, fill jar with layers of cake and whipped cream.
- Spread chocolate ganache on top and garnish with sprinkles.
[stextbox id=”profile”]食谱提供: Temptations Bakery
地址：42 Joo Chiat Place S427766
电话：6440 9200
示范厨师:Galistan
Chef[/stextbox]
text:若昕 art direction:Kenz photo:Steven Soh