Rainbow Cake

Methods

• Preheat oven at 180°C. Grease 5 baking tins with some butter and dust some flour.
• Take butter and castor sugar in a mixing bowl and cream with an electric beater. Add vanilla essence and whisk. Add eggs gradually and whisk well. Sieve flour and baking powder into the bowl and whisk till well incorporated.
• Divide the batter into 5 equal portions in 5 separate bowls. Add kiwi compote to one bowl, strawberry compote to the second, blueberry compote to the third, carrot puree to the fourth and mango puree to the fifth bowl and mix well.
• Pour each coloured batter in separate greased tins and tap. Arrange them on a baking tray. Place the baking tray in the preheated oven and bake for 30-35 minutes.
• Demould and cool. Place the cakes, one at a time, on a turn table and trim off the upper crust with a serrated knife. Pile the cakes on each other and trim off the edges.
• Fill a piping bag fitted with a star nozzle with some whipped cream.
• Place the carrot cake on a serving platter, brush some sugar syrup on top and pipe out some whipped cream on top. Place the blueberry cake on top and repeat the process for kiwi cake, strawberry cake and mango cake.
• Pipe out some swirls of whipped cream on topmost cake and decorate with some colourful chocolate candies and serve.