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Juan’s Rainbow Cake

INGREDIENTS

For the Strawberry Cake
  •  200 gm Fresh Strawberries
  • 2 Tbsp Sugar
  • 1/3 cup Water
  • 1 cup All purpose Flour
  • 1 tsp Baking Powder
  • 1/2 cup Sugar
  • 1 Egg
  • 50 gm Butter
  • 1 tsp Strawberry essence
  • Red Food Color as needed
For the Pistachio Cake
  • 1 cup Pistachio
  • 1/2 cup Milk
  • 1 cup All purpose Flour
  • 1 tsp Baking Powder
  • 1/2 cup Sugar
  • 1 Egg
  • 50 gm Butter
  • 1 tsp Pistachio essence
  • Green Food Color as needed
For the Orange Cake

  • 1/2 cup Orange juice, fresh
  • 1 tsp Orange rind
  • 1 cup All purpose Flour
  • 1 tsp Baking Powder
  • 1/2 cup Sugar
  • 1 Egg
  • 50 gm Butter
  • 1/2 tsp Orange essence
  • Orange Food Color as needed

INSTRUCTIONS

For the Strawberry Cake

  • Preheat the oven to 350 F. Butter your cake pan and line it with butter paper. Keep aside.
  • Sift the flour and baking powder thrice and keep aside.
  • Combine the chopped strawberries, 2 Tbsp sugar and the water in a small saucepan and cook till softened. Cool and puree to a paste and keep aside.
  • Using a hand blender beat the butter and sugar till light a creamy.
  • Add the egg and mix well.
  • Add the rest of the ingredients to the bowl and beat till combined.
  • Pour this batter into the prepared pan and tap it lightly on the work area to distribute the batter evenly. Bake for 35 to 40 minutes or till a skewer inserted comes out clean.
  • Remove to a wire rack and cool completely.

For the Pistachio Cake

  • Preheat the oven to 350 F. Butter your cake pan and line it with butter paper. Keep aside.
  • Sift the flour and baking powder thrice and keep aside.
  • Soak the pistachio in milk for 2 hours. Using a grinder, grind the pistachio – milk to a paste
  • Using a hand blender beat the butter and sugar till light a creamy.
  • Add the egg and mix well.
  • Add the rest of the ingredients to the bowl and beat till combined.
  • Pour this batter into the prepared pan and tap it lightly on the work area to distribute the batter evenly. Bake for 35 to 40 minutes or till a skewer inserted comes out clean.
  • Remove to a wire rack and cool completely.

For the Orange Cake

  • Preheat the oven to 350 F. Butter your cake pan and line it with butter paper. Keep aside.
  • Sift the flour and baking powder thrice and keep aside.
  • Using a hand blender beat the butter and sugar till light a creamy.
  • Add the egg and mix well.
  • Add the rest of the ingredients to the bowl and beat till combined.
  • Pour this batter into the prepared pan and tap it lightly on the work area to distribute the batter evenly. Bake for 35 to 40 minutes or till a skewer inserted comes out clean.
  • Remove to a wire rack and cool completely.

For the topping

  • 250 gm good quality Chocolate
  • 1/4 cup cream

Heat the cream in the microwave till hot. Add The chocolate pieces to the cream and mix till it has all melted into a smooth paste.

ASSEMBLY

  • 250 ml Whipped cream
  • 3 Tbsp Icing Sugar

Beat the cream and the sugar till it forms stiff peaks.Place the strawberry cake on the cake base. Top it with a big dollop of cream. Place the pistachio cake on top of the cream. Top this layer with another dollop of cream. Place the orange cake on top of this filling. Spread the remaining cream over the sides and top of the full cake. Refrigerate for 2 hours.After 2 hours, remove the cake from the fridge and pour the chocolate topping over the cake. Decorate with fresh strawberries, oranges and pistachios. Refrigerate till needed. Slice and Enjoy..!!

P.N: I FOUND THIS RECIPE ONLINE. I TRIED IT. AND IT TURNED OUT WELL. ALL CREDITS TO HER.

Chocolate Hazelnut Cake

INGREDIENTS

  • 3/4 cup all-purpose flour
  • 3/4 cup hazelnut flour*
  • 1 1/2 cups granulated sugar
  • 3/4 cup processed cocoa powder sifted
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 3/4 cup hot water
  • 2 large eggs
  • 2 tsp vanilla
  • melted chocolate (for cake pops)
  • chocolate sprinkles/ chocolate chips etc for decor

INSTRUCTIONS

  • Preheat oven to 350 F, grease round baking pans and dust with cocoa powder. Line bottoms with parchment.
  • Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
  • In a medium bowl whisk all wet ingredients (pour hot water in slowly while whisking as not to cook the eggs).
  • Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
  • Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
  • Bake until a cake tester comes out mostly clean, a total of 30-35 mins.
  • Cut out the middle part of the cake and make some cake pops using it.
  • Coat the cake pops with chocolate. Decorate according to your preference.
  • Place those cake-pops in the center of the cake. And decorate the cake with your favorite chocolates/ sprinkles/chocolate chips.

M&M CHOCOLATE COOKIE CAKE

INGREDIENTS

  • 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
  • 90 grams (1/2 cup) brown sugar
  • 50 grams (1/4 cup) caster sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 210 grams (1 and 1/2 cup) plain flour
  • 1/2 teaspoon baking soda
  • 40 grams (1/2 cup) cocoa powder
  • 1–2 tablespoons milk
  • 75 grams (1/2 cup) dark or milk chocolate, chopped
  • 100 grams (1/2 cup) M&M’s, plus extra for decorating

INSTRUCTIONS

  1. Preheat oven to 180 C (360 F). Grease and line a round cake tin. In a large mixing bowl, beat the butter and sugar with an electric mixer until pale and creamy. Add vanilla extract and egg and continue to beat until soft and creamy.
  2. Sift in the flour, baking soda and cocoa powder. Gently mix until cookie dough comes together. Throw in the M&M’s and chocolate and fold through. Place the dough into your prepared tin and spread out as even as possible.
  3. Place in the oven for 20-25 minutes. Try not to overcook as you want it soft and gooey in the middle. Decorate the cake top with your favorite M&Ms .Leave to cool before slicing and serving.

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