Rainbow cake, all fruit with oatmeal

Who said that a nice dessert must necessarily be high in calories?

Today we want to offer you a light, fresh dessert made with oat flour and low-fat yogurt. This is how this dessert, full of colors and above all flavors, was born... or rather, flavors:

• Purple: blueberry

• Indigo: American grape

• Blue: vanilla

• Green: mint

• Yellow: lemon

• Orange: ACE

• Red: strawberry

• 1 rainbow in modeling clay
• 1 Leprechaun Hat made of modeling clay
• 40 g black modeling clay
• qb Lead powder coloring
• 1 sugar paste clover
• 30 g white modeling paste
• 11 g Yellow modeling clay
• qb Gold powder food coloring

• 150 g Whole egg
• 75 g granulated sugar
• Granulated sugar to taste
• 40 g Oat flour
• qb Green gel food coloring

• 85 g Greek yogurt 0.1% fat
• 5 g Gelatin sheets (gold quality – 200 degrees Bloom)
• 5 g Water to rehydrate the gelatin
• 50 g fresh blueberries
• 25 g icing sugar
• 40 g rice milk

• 100 g Greek yogurt 0.1% fat
• 5 g Gelatin sheets (gold quality – 200 degrees Bloom)
• 25 g Water to rehydrate the gelatine
• 70 g red American grapes
• 25 g icing sugar
• 40 g rice milk
• qb Blue gel food coloring

• 135 g 0.1% fat vanilla Greek yogurt
• 5 g Gelatin sheets (gold quality – 200 degrees Bloom)
• 25 g Water to rehydrate the gelatine
• 25 g icing sugar (optional)
• 40 g rice milk
• qb Blue gel food coloring

• 120 g Greek yogurt 0.1% fat
• 5 g Gelatin sheets (gold quality – 200 degrees Bloom)
• 25 g Water to rehydrate the gelatine
• 15g zero-calorie mint syrup
• 25 g icing sugar
• 40 g rice milk

• 125 g Greek yogurt 0.1% fat
• 5 g Gelatin sheets (gold quality – 200 degrees Bloom)
• 25 g Water to rehydrate the gelatine
• 10 g lemon juice
• 1/2 Lemon, zest only
• 25 g icing sugar
• 40 g rice milk

• 110 g Greek yogurt 0.1% fat
• 5 g Gelatin sheets (gold quality – 200 degrees Bloom)
• 25 g Water to rehydrate the gelatine
• 25 g ACE juice
• 25 g icing sugar
• 40 g rice milk
• qb Orange gel food coloring (optional)

• 85 g Greek yogurt 0.1% fat
• 5 g Gelatin sheets (gold quality – 200 degrees Bloom)
• 25 g Water to rehydrate the gelatine
• 55 g fresh strawberries
• 25 g icing sugar
• 40 g rice milk

• Non-stick pans
• Colander
• Immersion blender
• 18cm diameter springform pan or ring of the same size
• Acetate sheet
• Planetary
• Spatulas and whisk
• 1 polystyrene ball, diameter 4 cm
• Scalpel
• Rolling pin
• Brushes

• 40 g. Oat Flour

Cut the base of the ball to create the base of the pot, and cut the opposite side to create the opening of the pot.

Work 30 g of black modeling clay, roll it out with a rolling pin, moisten the polystyrene ball and place it in the center of the rolled out modeling clay, making sure it adheres to the base of the pan and then covering the rest of the ball until it is completely covered.

Work 8 g of black modelling clay and shape it into a cylinder, wet the edge of the pan and position the cylinder to form the edge.

Work 1.2 g of black modelling clay and form 3 equal balls, flatten them slightly, moisten the flat side of the balls with the reservoir pen and attach them to the base of the pan to form the feet.

Work the yellow modeling clay into a cylinder about 24 cm long, then cut out several small 1.5 mm thick discs to form the coins you will use to fill the pot.

Wet the top of the pot and fix the coins, paint them with gold food coloring, shade the pot with lead-colored powdered food coloring.

Prepare the purple blueberry layer

Rehydrate the gelatin with water.

Wash the blueberries and blend them with the icing sugar, add the Greek yogurt and mix, meanwhile heat the rice milk.

Dissolve the gelatin in the rice milk, let it cool slightly, add it to the yogurt mixture and mix until smooth.

Pour into the mold lined with acetate sheet and place in a blast chiller at -18° for 30 minutes, or in the freezer.

Rehydrate the gelatin with water.

Wash the grapes, place them in a saucepan and cook until soft, pass the resulting pulp through a sieve to remove the seeds and skins.

Add the icing sugar, Greek yogurt, and blue food coloring to the pulp thus obtained, meanwhile heat the rice milk.

Dissolve the gelatin in the rice milk, let it cool slightly, add it to the yogurt mixture and mix until smooth.

Remove the mold from the blast chiller, pour in the mixture and put it back in the blast chiller at -18°C for 30 minutes, or in the freezer.

Rehydrate the gelatin with water.

Mix the vanilla Greek yogurt with the icing sugar and blue food coloring, meanwhile heat the rice milk.

Dissolve the gelatin in the rice milk, let it cool slightly, add it to the yogurt mixture and mix until smooth.

Remove the mold from the blast chiller, pour the mixture into the mold and place back in the blast chiller at -18° for 30 minutes, or in the freezer.

Rehydrate the gelatin with water.

Mix the yogurt with the icing sugar and mint syrup, meanwhile heat the rice milk.

Dissolve the gelatin in the rice milk, let it cool slightly, add it to the yogurt mixture and mix until smooth.

Remove the mold from the blast chiller, pour in the mixture and put it back in the blast chiller at -18°C for 30 minutes, or in the freezer.

Rehydrate the gelatin with water.

Mix the Greek yogurt with the icing sugar, lemon juice, grated lemon zest, and yellow food coloring. Meanwhile, heat the rice milk.

Dissolve the gelatin in the rice milk, let it cool slightly, add it to the yogurt mixture and mix until smooth.

Remove the mold from the blast chiller, pour the mixture into the mold and put it back in the blast chiller at -18° for 30 minutes, or in the freezer.

Rehydrate the gelatin with water.

Mix the yogurt with the icing sugar and the ACE-flavored juice, meanwhile heat the rice milk.

Dissolve the gelatin in the rice milk, let it cool slightly, add it to the yogurt mixture and mix until smooth.

Remove the mold from the blast chiller, pour in the mixture and put it back in the blast chiller at -18°C for 30 minutes, or in the freezer.

Rehydrate the gelatin with water.

Blend the strawberry pulp with the icing sugar, add the Greek yogurt and mix, meanwhile heat the rice milk.

Dissolve the gelatin in the rice milk, let it cool slightly, add it to the yogurt mixture and mix until smooth.

Remove the mold from the blast chiller, pour the mixture into the mold and place in the refrigerator at +4°C for 12 hours to firm up.

Beat the eggs with the sugar and heat to 40°C in the microwave, meanwhile preheat the oven to 200°C.

Beat the eggs well until the mixture becomes creamy, add the sifted oat flour and mix gently from bottom to top with a whisk.

Spread the mixture on a baking tray lined with baking paper, level it, lower the oven to 190°C and bake for 10 minutes.

Once baked, sprinkle the surface with sugar, place a sheet of baking paper on top, turn the biscuit dough over and remove the baking paper.

Remove the mixture from the mold, remove the acetate sheet.

Cut out the biscuit dough with the ring to make the top for the rainbow fresh cake, and cut out triangles from the remaining part to decorate the outside.

To help the biscuit dough stick together, you can use a little gelatin.

Place the rainbow and the pot of gold, use the white modeling clay to form the cloud at the base of the rainbow to secure it, place the leprechaun hat and the shamrock.

Advice

• If you want, you can leave the cake without the sugar paste decorations and complete it only with the biscuit dough;

• You can replace the rice milk with whole milk, if necessary considering adding a little icing sugar because rice milk is sweeter than cow's milk;

• If you want to add a little crunch, you can make an oat crumble as a base ; here you can find the recipe and procedure.