Dan Sheppard Makes a Classic Italian Rainbow Cake скачать в хорошем качестве

Dan Sheppard Makes a Classic Italian Rainbow Cake

Welcome Back! I’m Dan, an amateur baker here to show you that baking is really not that hard. hope this inspired you to get in the kitchen and try something new. Don’t forget to follow me over on Instagram for more behind-the-scenes eats. And If you found this video helpful, give it a thumbs up and subscribe for more easy recipes. Thanks for watching, stay sweet, and I’ll see you in the next one. Instagram:   / officialdanielsheppard   Threads: https://www.threads.net/@officialdani... TikTok:   / officialdanielsheppard   Pinterest:   / officialdanielsheppard   Want Some Recipes? → "Not Sorry REESE'S" Cake:    • Dan Sheppard Makes a REESE'S Chocolate & P...   → REESE'S Cheesecake:    • Dan Sheppard Makes REESE'S Peanut Butter &...   → Death by REES'S Cake:    • Dan Sheppard Makes a Peanut Butter Cup Cake   → REESE'S & Oatmeal Cookies:    • Dan Sheppard Makes REESE'S Pieces Oatmeal ...   Last Week's Recipe: →Stained Glass Window Cake:    • Dan Sheppard Makes a Stained Glass Cake In...   INGREDIENTS 2 & 1/4 cups flour 2 & 1/4 teaspoons baking powder 3/4 teaspoon salt 1 stick butter at room temperature 1 & 1/2 cup sugar 1/4 cup vegetable oil 5 egg whites at room temperature 1 & 1/2 teaspoons almond extract 1 cup whole milk at room temperature Pink food gel color Yellow food gel color Green food gel color 1/4 cup heavy cream 3/4 cup chocolate chips 1 pound of raspberries 2 tablespoons white sugar 1 - 2 tablespoons lemon juice 2 cups of chocolate sprinkles INSTRUCTIONS Preheat oven to 325 F degrees. Personally, I like to double this recipe to have 3 thick layers of almond cake. Whisk dry ingredients together. In another bowl, beat butter & sugar together until light & fluffy. Add oil & incorporate. Add egg whites & fullY incorporate. Add clear vanilla *regular vanilla will work just as well* Starting & ending with flour mixture, alternate between flour mixture & milk while begin sure to whisk after each addition. Divide your batter between 3 bowls and color each batch so you have 1 bowl of pink batter, 1 bowl of yellow batter, and 1 bowl of green batter. When it comes to how much food gel color to add, I find it best to add 6 drops pink, 8 drops yellow, and 5 drops green to vibrant colors. Pour your batters into your prepared pans, using 1 pan per color. Bake for 30 - 35 minutes or until a cake tester comes out clean. Chocolate Ganache Place chocolate chips into a heatproof bowl. In a glass measuring cup, pour 1/4 cup of heavy cream and heat for 60 seconds in microwave. Pour hot heavy cream over chocolate chips and allow to sit for 1 - 2 minutes. Mix chocolate chips & heavy cream until fully combined and you are left with a silky smooth chocolate ganache mixture. Raspberry Compote Add raspberries to small saucepan. Add sugar & lemon juice. Reduce over medium low heat for 20 - 25 minutes. Stir often until reduced by about half. Remove from heat and allow to cool completely. Assembling Once your cakes have baked and cooled, level each cake. Place your pink almond cake on your cake decorating table and add a thin layer of raspberry compote. Add on your yellow almond cake layer followed by more raspberry compote. Top your cake stack off with your green almond cake. Begin to fully cover your cake with chocolate ganache. Using a cake frosting scraper, straight spatula, or offset spatula you will want to smooth over your chocolate ganache. The best way is to hold your smoothing tool upright and gently pressed against your cake while rotating your cake turntable. You'll want to continue this until you have a smooth coating. Smooth the chocolate ganache on top of your cake with an offset spatula. Set in the fridge and allow to chill for 5 minutes. Once your ganache has set around cake, add a second coating. Making to to smooth once your cake is coated in ganache. After you have a smooth coating of ganache, start to decorate with your chocolate sprinkles. I like to add a 1/2 cup on top and sprinkle the rest around the sides of the cake. NOTES Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process. Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan, & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.