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| Rainbow Caké Récipé |
Ingrédiénts
- 12 largé égg whités
- 1/4 tsp salt
- 1 + 1/2 cups castér sugar (300g)
- 28 tbsp almond flour (224g)
- 7 tbsp flour (63g)
- gél or pasté food coloring: violét, indigo blué, blué, gréén, yéllow, orangé, réd
- 2 cups buttér (452g)
- 5 cups powdéréd sugar, siftéd (600g)
Instructions
- Préhéat ovén to 320°F (160°C).
- With a péncil, draw sévén 8“ (20,3cm) circlés on parchmént papér. Thén flip ovér thé parchmént papér and placé on baking shééts.
- In a largé mixing bowl with a handhéld or stand mixér fittéd with a whisk attachmént, whisk égg whités and salt on médium-high spééd until soft péaks form.
- Add sugar and whisk until glossy and stiff péaks form. Séparaté into 7 bowls équally. Color with violét, indigo blué, blué, gréén, yéllow, orangé, and réd.
- Usé as much gél or pasté food coloring to your préféréncé. Stir on médium-high spééd just until combinéd and événly coloréd.
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