Mosaic Cakes

INGREDIENTS

1 cup + 2 tablespoons sifted MAYA Cake Flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons sugar
1/4 cup oil
1 piece egg yolk
6 tablespoons water
4 pieces eggwhites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1 tablespoon cocoa powder
1 tablespoon strawberry flavor
red food color

Butter Cream Filling:
1 cup sugar
1 cup water
1 pack whipping cream (250 grams)
1 cup butter
1/2 cup pili nuts, chopped
1/4 cup pili nuts, thinly sliced

Border Glaze:
1 tablespoon MAYA Cornstarch
1 cup strawberry juice

Stained glass glaze:
1 tablespoon gelatin
1/2 cup water
1/4 cup pineapple juice
red or pink food color

PROCEDURE

Preheat oven to 350 degrees F. Grease and line three 9–inch round pans. Set aside. Prepare pastry bag made from grease proof paper.

Prepare Cake: Sift the first 4 ingredients together in a bowl. Make a well at the center; blend oil, egg yolk, and water. Mix until smooth. Set a side. 

Beat egg whites with cream of tartar until soft peaks form. Add sugar gradually and continue beating until stiff but not dry. Fold in egg yolk mixture into beaten egg whites. Divide the mixture into three pans.

Into the second pan, fold in the cocoa powder. Set aside. Into the third pan, fold in the strawberry flavor and red food color as desired. Bake in preheated oven for 20 to 30 minutes. Cool cakes completely.

Prepare Butter Cream Frosting: Dissolve sugar in water. Add cream and chill. Cream butter until light and fluffy. Add chilled mixture, a tablespoon at a time. Beat well until light and fluffy.

Spread some butter cream frosting in between layers of cake and sprinkle with nuts. Frost the sides and top of cake with the remaining butter cream frosting.

Prepare border glaze: Dissolve the cornstarch in strawberry juice. Boil until the mixture becomes thick. Transfer the mixture into a pastry bag and pipe out thin borders on top of cake forming mosaic design.

Prepare stained glass glaze: Heat the gelatin and water mixture until gelatin is dissolved. Add pineapple juice. Divide mixture into 2 parts and tint each with desired color (red or pink). Pour inside borders to make mosaic effect. Chill.

YIELD

8-12 Servings