Rainbow Melaleuca Butter Toast Cake

Rainbow melaleuca butter toast is a visually captivating dessert that combines the vibrant colors of the rainbow with the delicate flavors of melaleuca.

Prep Time1 hr

Cook Time1 hr

Total Time2 hrs

Course: Cakebread

Cuisine: Chinese

Keyword: cake

Servings:

Calories: 397kcal

Cost: 10

Equipment

1 eggbeater
1 pan
1 bowl

Ingredients

Ingredient

20 g sugar
20 g butter
5 g pineapple flavor fruit flavor powder
5 g strawberry flavored fruity powder
5 g blueberry flavor fruity powder
10 g salad oil

Instructions

The first step in making a rainbow melaleuca butter toast cake is to prepare the ingredients. We need to prepare eggs, sugar, milk, evaporated milk, cake mix, various fruit powders, and milk butter. As we all know, the preparation of food ingredients is extremely important; therefore, the ingredients we prepare must be fresh and safe.
The ingredients are ready, and we now proceed to the second step. Take out the prepared butter, remove the coat from the butter, place it in insulated water, and wait for it to melt. Once melted, take a bowl and put it out for use.
In the third step, take out a few old hen eggs, break them, put the egg white and yolk into the bowl, add a little sugar, and then take out a box of pure milk, squeeze it into the egg bowl, and mix the milk and eggs evenly.
The fourth step is to take out the butter that we have just melted and turned into liquid. Pour the liquid butter into the egg bowl. Use a whisk to beat the butter, egg, and milk well.
In the fifth step, we take out the gluten free flour based on the previous, open the gluten free flour package, use your palm to feel the amount, grab a few handfuls of suitable gluten free flour, put it in the sieve, and sift the gluten free flour like a bowl. At this time, mix the gluten free flour with the butter egg, and milk.
At this point, we come to the sixth step. We take out a few clean flat bowls, the cake mix with a spoon, scoop a little cake mix into the bowl, cover the bottom of the bowl, smooth, if there are particles with a spoon press the particles off, until the cake is formed, and the cake mix into the same number of portions, then you can start the next step.
Take out a variety of different fruit powders, put a portion of fruit powder into the cake powder that has been divided before, and mix them well with a blender.
Now that the first one is done, I think it won't be hard to make the next one. We just need to pour our favorite and different fruit powder into each portion of cake flour, and then the cake layer is complete. At this point, we're getting closer to the delicious rainbow layer cake.
At this stage, we have to check whether our preparation work is perfect, if not done well, it will have a great impact on our later work. So we want to make sure that the layers of our milieu cake are made and done perfectly, and that our tools are ready to go, and then we'll move on to the next step.
Let's take the pan out, wash it, put it on the gas stove, don't fire it, go and get the cooking oil that we usually use at home. We use salad oil this time. Dip about 10g salad oil in the pan, and brush the oil on the pan. If your pan is big, you can add more oil to make sure the oil cover the bottom of the cooking pan.
We turn on the hot pan, while the pan is hot, we scoop a spoonful of batter into the center of the pan, slowly turn the pan, turn the batter into a small circle, reduce the heat, and cook slowly.
Remember, we're not going to touch it while it's cooking, we're just going to watch it, wait until the top of the batter is set, then take out the spatula, turn the batter over, and cook it in the same shape, but don't cook it too long or it won't taste good.
Once the first layer is cooked, it's ready to serve, but be careful not to break the layer. So the first layer is done, and I'm sure the rest of it won't be too hard for you, but we just need to, as we did in the first layer, fry each of the different pieces of batter into small circles of the same size.
After we fry the cake, if there is a refrigerator at home, put it in the refrigerator, if not, it doesn't matter, natural air drying can also be put in the refrigerator, that is, it may taste better.
While we wait for the layers to dry, we can cook the cream. First, we take out the light cream, put the light cream in a bowl, add sugar.
At this point, we're going to use an electric beater, turn the beater on full blast, beat it in the light cream, and after a few minutes if you've got the cream lined up that's a success. It doesn't matter if you don't have an electric blaster, but manual ones are tiring and not as effective.
Now that the cream is made, and the layers are ready to be laid out, we take a piece of cake and put cream all over the top of the cake.
On top of the cake that's covered in cream, you put another layer of cake, and then you put cream on top of the cake that's covered, and I think it's pretty simple, so I think you're going to do pretty well.
Then, just layer these cakes according to your favorite color and spread the cream, this way, a rainbow layer cake is complete. I still recommend you keep it in the fridge, because it tastes better that way.

Nutrition