For the sponge cake (4 sponge cakes of 375 g of dough each)
- 6 eggs
- 400 g of sugar
- 400 g flour
- 200g melted butter
- 1 sachet of baking powder
- 1 sachet of vanilla sugar
- 100 g grated coconut
- 1 teaspoon bicarbonate
- 20 cl of mild or full cream
- 10 cl of milk
- natural or artificial food coloring gel (I used red, blue, yellow and green)
For the white chocolate ganache
- 500g mascarpone
- 400 g white baking chocolate
Preparation for coloured sponge cakes
Beat the eggs with the sugar until very fluffy, add the melted butter and mix. Then add the vanilla sugar, baking powder, 1 teaspoon of bicarbonate and flour. Mix well to make a smooth paste. Add the cream, grated coconut and milk and mix.
Weigh the dough and divide into 4 equal parts to make 4 small sponge cake (375 grams per sponge cake approximately). Take the dough for the first sponge cake and mix 3 drops of food color. Pour batter into a greased round or square mould of your choice I have done round. Bake 15 minutes at 180 °. Repeat 4 times for 4 sponge cakes.
Preparation of white chocolate ganache
Melt the white chocolate and let cool. Beat mascarpone and add the melted white chocolate. Beat for several minutes to get a glaze. Take the first sponge cake and add a layer of frosting, cover with the second sponge cake and another layer of frosting. Replicate the operation with four sponge cake, then smooth on top and sides. Cool and refrigerate.
Remove the cake from the refrigerator and cut in two, cover the 2 half of the remaining ganache, smooth all sides to fully hide the layers of color and place the cake back to back to form a butterfly. Keep cool and take out 30 minutes before serving.
This recipe is inspired by the Rainbow cake from Hervé Cuisine