- 400 grams sugar
- 400 grams butter, room temperature, plus a bit more to butter the cake tin
- 1/2 tsp salt
- 1 tsp vanilla extract
- 6 eggs
- 400 grams Self Raising Flour
- 1 heaped tsp baking powder
- 1/2 tsp food colouring, 1/2 tsp each purple, blue, green, yellow, orange, red
- 300 grams white chocolate, chopped
- 100 grams butter, chopped in chunks
- 600 grams cream cheese
- 30 grams orange juice
- 100 grams icing sugar
3h 15minPreparation 30minBaking/Cooking
Recipe is created for
- 1,- Preheat the oven to 180 C. Butter the cake tin of around 20 cms and line the base and sides with non stick paper.
2,- Add the sugar to the "Closed lid" and grind 1 min/Speed 10
3,- Add the butter, salt and vanilla mix 1 min/speed 4
4,- Insert the butterfly and whisk 2 min/speed 4
5,- Add the eggs and mix 3 min/speed 4
6,- Add the flour and the baking powder and mix 1 min/speed 4. Remove the butterfly and put the cake mixture in a big bowl.
7,- In a mediun sized bowl weigh 250 grs of cake mix and add to it 1/2 tsp of 1 of the food colourings. Mix really well. Repeat it again with all the other colours and 250 grs of the cake mixture each time (depending on the type of food colouring that you use you will need more of it. the cake mixture must be really well dyed with intense colours. I use Wilton colous, which are fantastic). If you only have 1 tin cover all the other bowls with cling film whilst the tin with the first colour is in the oven.
8,- Put in the oven for 12 minutes (180 C). Check that your cake is ready to come out by inserting a squeewer in the midlle of your cake. Take the cake out of the tin, with care, and leave it to cool in a wire rack. Repeat the same with all the other cake mixtures. let them cool down for at least 1 hour.
9,- If needed serrate the top of the cakes to make sure that they are all the same size and they are flat at the top (they should be approx 2cm tall).
To make the icing cream to cover the cake:
10,- Add the chocolate to the "Closed lid" and grate 15 sec/speed 7. Use the spatula to clean the sides of the "Closed lid" .
11,- Add the butter and melt 2 min/50 C/ speed 3
12,- Add the cream cheese, the orange juice, icing sugar and mix 15 sec/speed 5. Use the spatula to clean the sides of the "Closed lid" to the bottom of the "Closed lid" and mix 20 sec/speed 6. Remove this mixture into a bowl.
To put the cake together
13,- Spread a tsp of the icing cream into a plate (it helps the cake not to slip). Put on top the puple cake. With a flat spatula cover the top of the first cake with a thin layer of the icing cream (about 2 tbsp). Making sure that no crumbs are spread around. Cary on in this order green, yellow, orange and red. Cover the top and sides of your cake with the icing cream trying to keep it as flat as possible. Leave in the fridge until you are ready to serve.
Accessories you need
If you have more cake tins which are the same size you can shorten the time, as you can put them in 2's or 3's in the oven.
If you want the icing to be really neat and flat, add fisrst a very thin layer of the icing and put your cakes in the freezer for 15 minutes and then finish covering yor cake with the rest of the icing.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.