Recipe: Autumn Rainbow Cake step by step with pictures | Handy.Recipes

Autumn Rainbow Cake

Cooked Autumn Rainbow Cake

Time to cook: 100 minutes

Total Servings: 6

Nutritional Value

Smooth cottage cheese soufflé on a hazelnut rind, painted with the brightest colors of autumn and flavored with aromatic spices. The rainbow of taste, color and aroma will delight you and remind you of the warm sunny days.

Author of the recipe

Ingredients for the cake "autumn rainbow":

  • Wheat Flour / Flour (150 g + 1 tbsp.l. stuffing) - 150 g
  • Peanuts (in the dough (you can use other nuts, almonds for example)) - 50 g
  • Butter (in the dough) - 100 g
  • brown sugar (for dough ) - 50 g
  • Sugar (paste, brown) - 9 teaspoon
  • Egg yolk (1 in batter, 1 in filling) - 2 pcs
  • Egg white (in the stuffing) - 2 pcs
  • Water ( in dough ) - 2 tablespoon
  • Beets ( in the filling - half a small ) - 0.5 pc
  • Carrots (in the stuffing - half a small) - 0,5 pc
  • Kiwi (in the stuffing ) - 1 pc
  • Mint (10 leaves for stuffing)
  • Orange zest (one orange for the filling)
  • Cottage cheese (in the stuffing) - 200 g
  • Spices (Nutmeg, cinnamon, anise, cardamom, cloves, turmeric for the filling)

How to cook cake "autumn rainbow" step by step with photos

To begin, I will tell you a few secrets that I learned in my search for a good sand dough recipe. To make it as sandy as possible, that is, crumbly, but on the other hand dense enough not to crumble too much and hold its shape, you need to observe the following conditions. The butter, eggs and liquid must be cold. Butter and eggs must be at the same temperature, water or other liquids must be iced. Knead the dough very quickly. It is advisable to chop the butter and dry ingredients with two knives. If kneaded in a food processor or blender, they can heat the butter and it will melt. The butter should remain in the dough after kneading in unmelted pieces; if it melts and soaks into the flour, the finished product will be stiff. If after kneading dry ingredients with butter you add an egg, the product will be stiffer, if only the yolk is added, the product will be more crumbly. If after adding egg or yolk the dough is sticky, add ice water or other liquid (lemon juice, wine). If you add too much flour, the dough will also be stiff. Also crumbly it can be made by adding to the dough any ground nuts (including coconut), and they can replace part of the flour or add in addition to the existing ingredients. In the latter case, they should be no more than a quarter of the weight or volume of the flour. There should be twice as much flour (or flour + nuts) as oil. The amount of sugar can vary, depending on the presence of the filling (if it is a pie, not a cookie) or on whether the filling is sweet or not. By the way, if you want to make the product even more crumbly (this technique is used for cookies) - add powdered sugar instead of sugar. The darker the sugar, the more dense it is, and the less should be added than ordinary refined sugar. After kneading, you need to put the dough in the cold, preliminarily roll it out on a mold and prick it with a fork, but it can also be done before baking, the main condition is that the butter must melt during baking, in a heated oven, but not before! And now let's move on to the recipe. Chop the nuts.

The brown sugar we have is made from coconut sugar, which is usually dark brown (if it is granulated sugar) or a little lighter, but denser (like paste, which I will talk about next). I have to sift my sugar through a sieve, as there are dense bits of clumped sugar or, rather, molasses and sugar.

Let's mix all the products for the dough (except the eggs and liquid). Sift flour, sugar, chopped nuts and butter in pieces.

Chop the butter with two knives into small pieces, if you use a blender, do it very quickly, so that the butter does not melt or mix too much with the dry ingredients. Add the egg yolk, mix quickly (do not beat the eggs and yolks!) and, if needed, ice water. If you think the dough is elastic enough, you can add neither eggs nor liquid.

Spread the dough into the molds and prick them with a fork. Put it in the fridge for an hour. Or put it in the freezer for 15-20 minutes. By the way, it would be better if the mold was also cold before putting the dough into the mold, so keep it in the freezer while you mix the ingredients.

In the meantime, we are going to make the filling. Grate the zest from one orange (I had more here, as I needed it for another recipe as well).

Now I use another sugar, also from coconut, unrefined but paste sugar - it has more molasses and is very dense, flexible like plasticine. I like to use it for glazes and caramelizing, as it is very thick, like thick honey, but more dense and flexible.

It dissolves about 2-3 tsp.l. of sugar in a heavy-bottomed saucepan (you can add a little water). We need more brown sugar! And add diced half a carrot and orange zest. Cook until the sugar syrup is absorbed, but not too long (so that the carrots do not change color much).

Do the same with the beets.

And the kiwi. I did not add water to the syrup for the kiwi, and immediately added sugar to the pieces of fruit, as he himself is quite juicy. It doesn't take long to boil. Since we need it to be juicy, and it loses moisture quickly.

While the stuffing is cooking, you can take the mold with the dough out of the fridge and put it in an oven preheated to 180 degrees Fahrenheit., for 15-20 min. depending on your oven. And we are going to spice. A dash of nutmeg (grated) and a quarter teaspoon of cinnamon for the beets. You can use already ground spices, but I like to fiddle with them myself and inhale their aromas. By the way, I didn't pick the spices by taste. I used a chart that says how to combine fruits and vegetables with specific spices (I'll post the chart if you're interested). You can add your favorite spices according to your taste and personal preferences - sometimes I do it according to the system, sometimes in my own way - but the main thing is not to take the risk and use spices that you already know and know what they taste and smell like.

A cardamom nut and four cloves for the carrots.

A sprig of anise for the kiwi.

Now for the soufflé. Beat the egg yolk to a white froth, add the cottage cheese, one tbsp.l. flour and beat again. Divide the resulting mass into three parts. Our stuffing - beets, carrots and kiwi, are ready. Pulse them separately, adding chopped spices.

To the carrots you can also add a quarter of a teaspoon of turmeric for a brighter orange color (optional). You can replace turmeric with saffron, though more often the opposite is done due to its high cost :)

Add pounded mint leaves to the kiwi filling.

Next, mix the three toppings, respectively, with three parts of the cottage cheese mixture. Then beat two egg whites until stiff (I use tartaric acid or cream of tar tar to make it easier) and pour 1/3 of the egg whites into each filling. Place the toppings on the crust in random order. And place in oven, now for longer time. Approximately 35-40 minutes. At 170 degrees centigrade.

After baking is finished, let the pie cool!

Then you can cut it into slices.

Bon appetit !

Nutritional Value:

Whole Dish:
2305.9 Calories
79.5 g
127.2 g
258.6 g
Per Serving:
384.3 Calories
13.3 g
21.2 g
43.1 g
274.5 Calories
9.5 g
15.1 g
30.8 g

Spicy, Flour, Beetroot, Sugar, Butter, Sweet, Water, Creamy, Brown sugar, Kiwi, Egg Yolk, Baking, Tartar, Carrot, Mint, Orange Peel, Cake, Cakes, Peanuts, Spice, Nut, Egg White, Pastry

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