Baking

Plyatsok Rainbow cloud

A pleasant, tender cake that just melts in your mouth, cheerful colors – that’s it rainbow cloud. Despite the long description, it is very easy to prepare platkok, and it can be done in between cooking other food.

Plyatsok Rainbow cloud – ingredients

  • For bіskvіtu:
  • Eggs – 6 pieces.
  • Sugar – 1 cup.
  • Flour – 1 cup.
  • Baking powder – 1 tsp.
    For strawberry mass:
  • Cream – 500 ml.
  • Strawberry jelly – 2 packages.
  • Water – 125 ml.
  • For the jelly layer:
  • Cherry jelly – 2 packages.
  • Water – 500 ml.
  • For green mass:
  • Green jelly (gooseberry, kiwi) – 2 packages.
  • Cream – 500 ml.
  • Water – 125 ml.
  • For the peach mass:
  • Cream – 500 ml.
  • Peach jelly – 2 packages.
  • Water – 125 ml.
  • For the icing:
  • Cocoa – 2 tsp.
  • Powdered sugar – ¾ cup.
  • Milk – 3 tbsp.
  • Oil – 100
  • Gelatin – 1 tsp.
  • Water – 50 ml.

Interesting video on our channel:

Plyatsok Rainbow cloud – preparation

Sponge cake

Separate the whites from the yolks, beat to a thick foam. Add sugar one spoon at a time, beating well each time. Switch the mixer to the lowest speed, add yolks one by one. Mix flour with baking powder, sift to egg mass. Mix gently with a wooden spatula.

We cover the form (22×25) with parchment, spread the dough, level it. Bake in an oven heated to 180 degrees for 35-40 minutes. Cool, remove parchment, cut into 2 identical cakes.

Strawberry mass

Dissolve the jelly in hot water, leave to cool.

Whip the well-chilled cream to a thick lush cream, pour the cooled jelly into the cream in a thin stream, whisk constantly.

We spread the mass on the bottom biscuit, level it, put it in the refrigerator for 15 minutes.

Jelly layer

We dilute the jelly in hot water, leave it to cool and “semi-thicken”, pour it over the frozen strawberry mass. We put it in the refrigerator again.

Green mass

Dissolve the jelly in hot water, leave to cool.

Whip the well-chilled cream to a thick lush cream, pour the cooled jelly into the cream in a thin stream, whisk constantly.

Pour over the hardened jelly. Return to the refrigerator.

Peach mass

Dissolve the jelly in hot water, leave to cool.

Whip the well-chilled cream to a thick lush cream, pour the cooled jelly into the cream in a thin stream, whisk constantly.

Spread on the frozen green layer.

Cover with the second cake, put parchment and a heavy book on top. We put it in the refrigerator for 1 hour.

Glaze

Dissolve gelatin in hot water.

Put all the ingredients in a saucepan, heat until the ingredients are completely dissolved. Remove from heat, add gelatin. Let it cool a little, pour the cake.

Decorate to your taste and preferences.

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