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

  1. 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。
  2. 把奶油搅打至发泡待用。
  3. 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。
  4. 把面糊分别倒进烤盘,用200°C烤至蓬松。
  5. 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。
  6. 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

  1. 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.
  2. Whip whipping cream until firm. Set aside.
  3. Prepapre sponge cake: Whisk all ingredients together. Pour mixture into 6 bowls and add a few drops of different food colouring in each bowl.
  4. Pour batter into 6 baking trays. Bake in oven at 200°C until cooked.
  5. Sandwich each layer with chocolate ganache, fill jar with layers of cake and whipped cream.
  6. Spread chocolate ganache on top and garnish with sprinkles.
食谱提供: Temptations Bakery
地址:42 Joo Chiat Place S427766
电话:6440 9200
示范厨师:Galistan
Chef

text:若昕 art direction:Kenz photo:Steven Soh