Le Grand Arc-en-Ciel Cake Recipe | Ultimate Cake Off Inspired

Kathy Scott created this Le Grand Arc-en-Ciel (The Grand Rainbow) Cake recipe in the second season of TLC's 'Ultimate Cake Off'.

INGREDIENTS

French Vanilla Gateaux 1 pound of butter or good quality margarine, room temperature 4 cups of granulated sugar 9 eggs 1 1/2 cups whole milk 6 cups of plain all-purpose flour 1 tablespoon of pure vanilla Lavender Raspberry Gateaux 1 pound of butter or good quality margarine, room temperature 4 cups of granulated sugar 9 eggs 1 1/2 cups whole milk 6 cups of plain all-purpose flour 1 tablespoon of pure vanilla 2 ounces of Raspberry Icing Fruit or jam Lavender gel color Chocolate Gateaux 1 pound of butter or good quality margarine, room temperature 4 cups of granulated sugar 1 tablespoon of pure vanilla 9 eggs 1 1/2 cups whole milk 5 1/2 cups of plain all-purpose flour 1/2 cup of cocoa Chocolate Mousse 4 cups of heavy whipping cream 4 Chocolate Square or candy melts Raspberry Mousse 1 tablespoon of unflavored gelatin 1 tablespoon lemon juice 4 cups of heavy cream 1/4 cup of sugar 2 cups of fresh raspberries Buttercream Frosting 1/2 cup of solid vegetable shortening 1 stick of butter or margarine, softened 1 teaspoon clear vanilla 4 cups of confectioners’ sugar 2 tablespoons of milk

PREPARATION:

French Vanilla Gateaux

1. Cream together sugar, butter and vanilla for 5 minutes.
2. Add eggs one at a time on slow speed. Scrape Bowl.
3. Alternate adding flour and milk. Scrape bowl and mix for 2 minutes.
4. Pour in 10" round greased pan with a center cooking core (Tube Pan).
5. Bake 325 degrees one hour or until a cake tester comes out clean.

   To make one layer, use one third of the batter.

Lavender Raspberry Gateaux

1. Cream together sugar, butter and vanilla for 5 minutes.
2. Add eggs one at a time on slow speed. Scrape bowl.
3. Alternate adding flour and milk. Scrape bowl and mix for 2 minutes.
4. Add icing fruit. Mix one more minute on slow setting.
5. Add color to suit.
6. Pour in 10" round greased pan with a center cooking core (Tube Pan).
7. Bake 325 degrees one hour or until a cake tester comes out clean.

   To make one layer, use one third of the batter

Chocolate Gateaux

1. Cream together sugar, butter and vanilla for 5 minutes.
2. Add eggs one at a time on slow speed. Scrape bowl.
3. Sift together the flour and the cocoa. Alternate adding flour and milk. Scrape bowl and mix for 2 minutes.
4. Pour in 10" round greased pan with a center cooking core (Tube Pan).
5. Bake 325 degrees one hour or until a cake tester comes out clean.

   To make one layer, use one third of the batter

Chocolate Mousse Filling

1. Melt your chocolate and stir into the heavy cream. Let it sit for 15 -20 minutes.
2. Put it in the mixer and beat the stuffing out of it until light and fluffy. (5 - 10 minutes)
3. Stir in chocolate chips.

Raspberry Mousse

1. In a saucepan combine 1 1/2 cups raspberries and sugar. Heat and stir over medium heat until it turns to liquid.
2. Stir in gelatin. Put in large bowl and let cool for 5 minutes.
3. Mix in heavy cream until well combined.
4. Fold in 1/2 cup of fresh raspberries.

Buttercream Recipe for Frosting

1. In a large bowl cream butter and shortening.
2. Add vanilla.
3. Add sugar one cup at a time beating on medium speed. Scrape sides and bottom of the bowl often.
4. Add milk and beat until light and fluffy.

This recipe appears in: Cakes