Ombre layer cake with strawberries and rainbow inside

Three-layer cake pink outside, rainbow inside. Vanilla sponge with colourful sprinkles has all rainbow colours and even more. Sponge layers are layered with strawberry mousse and outside mascarpone frosting gives additional dose of fruits with freeze-dried strawberries. For more varied look the frosting has three shades of pink with ombre effect. The whole cake is subtle and clearly strawberry. I made it for my little son’s birthday (yes, he chose pink) and I recommend it as children’s birthday cake (but not only).

 

3 x sandwich pan ø 7 inch

 

Sponge:

  • ½ + ¼ cup butter
  • 1 ¼ cup sugar
  • 4 large egg yolks
  • 2 teaspoon vanilla paste
  • 2 ½ cups minus 1 tablespoon cake flour
  • 1 cup shredded coconut
  • 2 ½ teaspoons baking powder
  • pinch of salt
  • 1 cup plus 2 tablespoons milk
  • ¾ cup colourful, small sprinkles

Filling:

  • 400 g strawberries (fresh or frozen)
  • 250 g cream cheese
  • 4 tablespoons icing sugar

Ombre mascarpone cream:

  • 500 g mascarpone cheese
  • 150 ml whipping cream
  • 4 tablespoons icing sugar
  • 2 tablespoons powdered freeze-dried strawberries
  • pink food colouring

 

 

Preheat oven to 350 °F. Grease and line pans.

Sponge: in the bowl of a stand mixer fitted with the paddle attachment beat butter and sugar until light and fluffy. Add egg yolks  – one at a time and beat well after each addition. With last yolk add vanilla paste. In a separated bowl mix together flour, baking powder and salt. Add flour mixture to butter mixture in three batches alternate with milk, starting and ending with flour. When all ingredients are well incorporated add sprinkles and mix with a rubber spatula. Divide dough evenly among prepared pans. Bake for 25-30 minutes (until a tooth pick inserted in to the center comes out clean). Leave cakes for 10 minutes in pans then transfer onto a wire rack to cool completely.

Filling: blend strawberries to the puree. Beat it to the cream cheese and add icing sugar. Beat until smooth mixture. Cool in fridge.

Ombre frosting: beat mascarpone cheese with icing sugar and strawberry powder. Whip the cream until stiff. Mix it carefully in the mascarpone mixture with rubber spatula.

Place the first sponge on a serving plate. Spread over ½ strawberry-cream cheese mixture. Cover with second sponge and repeat spreading. Cover with third sponge. Spread mascarpone frosting over the top and sides of the cake.  Divide remaining mascarpone mixture into three. Add to the first part a small amount of pink colouring. Add twice of colouring to the second part. Leave the third part without colour. Spread the darkest part over the bottom part of cake’s sides. Spread the light colour part over the middle part of cake’s sides. Spread the lightest part over the top part of the cake’s sides. Smooth the sides’ surface with wide spatula in order to conjoin colours and interpenetrate each other. Continue smoothing as long as you will receive satisfying result. Decorate the top with fresh strawberries and (optional) flowers.  


 

Category: Layered.

Tags: mascarpone, strawberry.