The rainbow cake is the cake I chose to make for the birthday of Mr. this year. I fixed always small challenges to introduce him to a nice cake, because I find that it is already a gift in itself. I wanted something more “natural” than the rainbow cake classic, where you tint the cake with different dyes, so I chose the summer fruits to reproduce visually a rainbow. After I hollowed out the head (not in real life eh !!!), I much found my happiness in the fruits of the season !

And then this pretty cake is also to mark the end of my pregnancy, because yes mini-Mademoiselle is arriving today !

It is, therefore, a layer cake (layer cake,) with layers of sponge cake, soft, cream diplomat (pastry cream to the whipped cream already tested the strawberry tart), and fruit of all colors… The result : a moist cake, fruity and very light in the mouth.

Rainbow fruit cake

Ingredients (for 6 people)

  • 80 g of strawberries
  • 80 g of raspberries
  • 80 g of blueberries
  • 2 kiwis
  • 1 banana
  • 1/2 mango

For the cake

  • 4 large eggs
  • 150 g of sugar
  • 75 g of cornflour
  • 45 g of flour
  • 1 sachet of vanilla sugar
  • 1/2 packet of yeast chemical
  • 1 pinch of salt

For the cream diplomat

  • 50 cl of milk
  • 4 egg yolks
  • 30 g of flour
  • 30 g of cornflour
  • 90 g of sugar
  • 1 vanilla pod
  • 50 cl of liquid cream
  • 40 g of icing sugar
  • 5 leaves of gelatin


Preheat the oven to 200°.

Make the pastry cream, for this put to soften the gelatin in cold water. Beat the egg yolks with the sugar so that the mixture whitens. Then add the flour and the cornflour to the mixture. Boil the milk with the vanilla pod split and scraped, once at a boil pour over the egg yolk mixture, whisking. Replace the mixture back into the saucepan and, over high heat, whisk constantly until the mixture thickens. Add the gelatin leaves, drained and mix. Pour the pastry cream into a bowl, shoot to contact and book cool.

For the cake, separate the yolks from whites and beat the egg yolks with the sugar so that the mixture whitens. Then add the yeast, the flour, the cornflour and salt and then beat new. Take up whites in snow and incorporate in the preparation. Pour the dough on two plate previously covered with baking paper.

Bake for 9 minutes. Turn the sponge cake on damp cloths and covered with icing sugar so they don’t stick and leave to cool. Cut the sponge cake into 6 disks about 15 cm in diameter (to keep the falls for snacking as is or making trifles !) and book.

Peel and cut kiwi, banana and mango into pieces. Cut the strawberries in half or in four. Book.

Finish the cream diplomat in amount the cream whipped stiff and then stir in the sugar, continuing to whisk. Fold in the whipped cream gently with a spatula to the pastry cream, well-chilled. Book the fee.

Perform the assembly of the cake as follows : cake, cream diplomat and fruit finishing with the fruit. From the bottom to the top : blueberries, kiwi, bananas, mango, strawberries, and raspberries.

Refrigerate before serving (make room in your fridge !!!).

Written by Doc

Leave a Reply

Your email address will not be published. Required fields are marked *