feed me sweet
Out of flour. Out of yeast. But you can still make this gorgeous cake
It’s the latest hit on Twitter: this stunningly beautiful out-of-this-world rainbow cake. You’d think you’d have to spend hours in the kitchen and search high and low for the right ingredients. But appearances can be deceiving.
door Steffi Posthumus
The dessert—created by Japanese Tsunekawa—is such a hit precisely because it’s on the table within half an hour and contains just five ingredients. And for anyone thinking: yeah, right, I’m already going crazy searching for simple flour and yeast during this coronavirus crisis. Don’t worry, you don’t need either for this cheerful cake.
How to make the Japanese rainbow cake:
- Put 4 grams of agar powder, 150 ml of water and 60 grams of sugar in a saucepan. Heat until it comes to a boil, then remove from the heat.
- Mix in 300 ml of milk and place the mixture in the refrigerator to set.
- Repeat the first step in another saucepan.
- Stir 300 ml of water into the second saucepan, plus 20 ml of one of the syrups. Place this in the refrigerator to set as well.
- Repeat this process a few more times with whichever colors you would like to use.
- Once everything has cooled and set (this takes about 30 minutes), take it all out of the refrigerator. Cut the colored jelly into cubes and place them—in any color order you like—on the milk-jelly base.
- Then pour another layer of transparent agar over it (made as in steps 1 and 2, but with 300 ml of water instead of milk). Let the whole thing set, and you’re done.
The result: a sweet, creamy and above all delightfully wobbly dessert. Want to make it a little healthier? Replace the syrup with fruit juice.
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