RAINBOW TORTE

Versão em Português

Versión en Español

Have you stopped to admire the rainbow? It's pretty to see, great to feel the atmosphere of the rain that just fell with the sun shinning up high! The sensation hugs the body and the colors fill the eyes! You will love this cake! Pretty to see, very tasteful. Strawberry, kiwi, mango, pineapple, blackberry, orange and lime. A dough soft and moist, results in a light cake, tasting great and smelling even better. The rainbow torte was created for birthdays, but you don't have to wait for a special occasion to enjoy it!

6 eggs

3 3/4 cup flour

1 tbsp baking powder

1 cup water

1 tbsp vanilla extract

To sprinkle

130 ml orange juice

Pineapple Filling

300 ml sweetened condensed milk

1 tbsp margarine

250g pineapple preserve

100 ml heavy cream

Blackberry Filling

300 ml sweetened condensed milk

1 tbsp margarine

Juice of 1/2 lime

100 g blackberry preserve

100 ml heavy cream

Frosting and Decoration

400 ml whipped cream

15 strawberries

1 mango

1 kiwi

Directions

Preheat the oven to 350˚F. Cover a 26cm springform cake pan with rice paper. Prepare other pans.

Sift the sugar and reserve. Sift together the flour and baking powder. Reserve.

Beat the eggs in high speed for about 10 minutes, until triplicate the size. Gradually add sugar, always beating. Continuing in high speed, add gradually flour and baking powder, intercalating with water. When water and flour is over, immediately turn off the mixer. Carefully fold with a spatula the vanilla extract. Spoon the mixture into the round pan, it should three fingers fill the pan. Bake for about 1 hour or until toothpick inserted in center come out clean.

Pineapple Filling

Place the condensed milk and margarine in a pan and heat gently, stirring constantly, until the mixture is creamy and consistent. Remove the pan from heat, add the pineapple preserve and stir. Cool slightly, then add the heavy cream beat in soft peaks. Stir well and chill.

Blackberry Filling

Place the condensed milk and margarine in a pan and heat gently, stirring constantly, until the mixture is creamy and consistent. Remove the pan from heat, add lime juice and stir. Cool slightly, then add the heavy cream beat in soft peaks. Stir well and chill.

To Finish

Once cool, remove the cake from the pan. Slice the cake with a serrated knife to make three layers. Sprinkle each layer with the orange juice. Sandwich the first layer with pineapple filling. The second layer with condensed milk and lime filling. Before put the last layer, spread it blackberry. The preserve must to be over the condensed milk cream. Refrigerate wrapped with plastic, until filling is set.

Halve 10 strawberries, keep the leaves. Peel and slice the kiwi, halve each slice. Peel mango and slice just like kiwi. Reserve 5 strawberries. Cover the cake with whipped cream. Place the halved strawberries around the torte, then kiwi, mango and finally 4 strawberries in circle, placing the last one over them. Let to chill.

Cook's Tip: You can make delicious muffins with the rest of dough. After baked spread fruit preserve on it and serve with coffee.

Use a good quality preserve, which contain fruit pieces.

Serve: 1 cake (20 pieces) and 15 muffins.