Summer Field Rainbow Cake

It is my sister's 14th birthday!!!!!! As she is staying with me for a month, we had the chance to prepare her cake together! I had this vision before...with the grass, flowers and the butterflies.....that hides a rainbow cake underneath. I have to say it all turned out very well, but I am not truly happy with the cake sponge. I used curd cheese filling and white cake recipe-apparently it is really popular in the US (I never heard about that before). White cake usually used in rainbow cake recipe, as you should leave out the egg yolks, that creates a white sponge-so easier to colour. Anyway I share the recipe...maybe it is just my baking abilities....

I know the food colouring isn't the best for us...but you only have Birthday once a year!

Summer Field Rainbow Cake

Nyári Mezővel borított Szivárvány Torta

For the sponge

290gr plain flour

250g sugar

150g butter/fat

300ml milk

3 tsp baking powder

1tsp salt

1 tsp almond extract

5 egg whites

5 different food colouring

For the filling

150ml coconut milk

400g curd cheese

2 vanilla pod

60g dessicated coconut

85g cream cheese

100ml double cream

4 tbsp icing sugar

zest of 1 lemon

2 tbsp Amaretto

green food colouring

For the butterflies and flowers

50g Gum paste/Flower paste

food colouring of your choice

For the grass

80g dessicated coconut

green food colouring

Preheat the oven to 180C.

Mix the flour, sugar, butter,milk, baking powder, salt and almond extract. When it is all mixed add the egg whites and mix it again. Divide the mixture to 5 bowls and add the food colouring to each one. Line the cake tin with baking paper and bake each layer for 20 minutes or until the top springs back if you touch lightly with your fingertip.

In the meantime you can prepare the butterflies and flowers. Divide the flower paste to 3 parts. 

Colour two of them and roll them out on a flat surface. Using your butterfly and flower cutters cut out the shapes. Place the butterflies on a folded paper, so when they dry out and harden the wings will hold their shape.

For the cream mix together all the ingredients with an electric mixer.

You can start layering your cake. When all layers are covered with cream I added some green food colouring to the leftover, so when I cover the cake, the outside layer will be green (in case the dessicated coconut wouldn't cover all surface). 

For the grass simply put the dessicated coconut into a bowl and pour on top the green food colouring(as much as it turns the coconut to green) and start mixing with a silicon spoon to cover all shreds. When you are happy with the result, put the grass on top of the cream (the cream should stuck on the surface as it is wet).

Place on top the butterflies and the flowers....and you are ready. Keep the cake in the fridge.

And you can see the smile on her face when she blew out the candle.

Mango shots

While experimenting with more exotic fruits and tastes, I created these little beauties. I bought 6 1dl glasses for £2.99 in TK Max and tested them straight after arriving home.

Mango shots

Ingredients for 6 1ld glasses:

1 Mango
0.5-1dl Passoá (passion fruit liqueur)
250 ml double cream
4 tbs icing sugar 
1 tbs Amaretto (Almond liqueur)
1 dl coconut milk
1 tbs dream topping


Quite easy to prepare,  will take about 20 minutes with cleaning:)
Peel the mango. 3/4 of the mango needs to be puréed(use food processor or hand blender), the other 1/4 will be the decoration on the top. For the decoration cut the mango into little squares.

Add the Passoá liqueur to the purée, depending on your taste adjust the amount. When the dessert will be cold you won't feel that much the alcohol so set it as just over the kick when it is room temperature. 

Whip the double cream until stiff peaks with the dream topping, then add the coconut milk, Amaretto liqueur and the icing sugar and mix it again. As usual, I would suggest to taste it. Somebody likes it really sweet, somebody likes it not so sweet so adjust the sugar if you need to.

Put the cream into a piping bag (avoid to make mess with the spoon on the side of the glasses when you try to fill it, believe me, I tried it and it didn't work.....use a piping bag)
Start layering the cream and mango purée. Start and finish with a cream layer. Put the chopped mango squares on top and chill  for at least 30minutes or more.