Kaleidoscope cake

Kaleidoscope cake

Are you looking for a cake that will not only look spectacular but will also taste good? Impress your loved ones and make a Kaleidoscope cake.

Kaleidoscope cake is a combination of two cakes: the first is the well-known sponge cake and the second is a walnut cake. To this combination comes whipped cream with the addition of two types of jelly and fresh fruit. I found oranges in the cake, they also went quite well.

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Kaleidoscope cake
Kaleidoscope cake

Ingredients for Kaleidoscope cake.

Sponge cake:

  • 5 eggs
  • 10 dag caster sugar
  • a pinch of salt
  • 10 dag plain flour
  • 1 teaspoon baking powder

Walnut sponge:

  • 4 eggs
  • 8 dag caster sugar
  • 15 dag walnuts
  • 2 tablespoons potato starch
  • a pinch of salt

Whipped cream:

  • 500 ml of whipped cream (36%)
  • 1 full spoon of powder gelatine
  • 50 ml of water
  • 1 strawberry jelly (75 gr) + 350 ml water
  • 1 gooseberry jelly (75 gr) + 350 ml water
  • 20 dag fresh orange pieces

Punch for soaking the cake:

  • 100 ml water
  • 3 tablespoons of freshly squeezed lemon juice
  • 1 tablespoon of caster sugar


  • 10 dag milk chocolate

How to make Kaleidoscope cake.

Sponge cake: all the ingredients should be at room temperature. Separate the egg whites from the yolks and place them in separate bowls. Add a pinch of salt to the egg whites and beat until stiff. Afterwards, gradually add caster sugar to the stiff egg whites. Mix the yolks with a fork. Combine the flour with baking powder and sift through a sieve. Add the flour and egg yolks to the whipped egg whites (not at once, but in 3-4 portions) and gently mix them together. Pour the dough into a round-shaped tin lined with baking paper. Put it in an oven preheated to 180 degrees Celsius for 35 minutes. Once it is baked, let it cool down and only then cut it along.

Walnut sponge: all ingredients should be at room temperature. Chop the nuts very finely (preferably in a blender). Add potato flour to chopped nuts. Mix. Separate egg yolks from whites, add powdered sugar and grind to a fluffy mass. Insert the nuts with flour and finally gently mix the hard-beaten proteins with a pinch of salt. Put the dough into a round tin lined with baking paper. Bake in an oven preheated to 180 degrees Celsius for 40 minutes.

Whipped cream: Pour jelly into two bowls. Add boiling water to each one. Mix then set them aside to cool – the jelly should be firm and hard. When ready, cut it into cubes with a knife or divide them into small pieces with a spoon.

Peel the oranges, remove as much of the white coating as possible then cut them into small cubes.

Pour the gelatin into a bowl, pour cold water over it and let it swell for 10 minutes. After 10 minutes, heat it in a microwave oven or in a water bath (do not boil it) then mix and let it cool down.

From the 500 ml of the whipped cream, pour 100 ml in a cup or a glass and leave it for 30 minutes at room temperature. Once the gelatin is lukewarm (almost cold but still liquid), add it to the whipped cream that was at room temperature – do this right before combining it with the remaining 400 ml of whipped cream (in the next paragraph), otherwise they will set too early. Mix.

Whip the 400 ml of cold whipped cream stiff. Add the whipped cream with the gelatin and mix quickly (preferably by hand). Put the jelly and orange pieces into the whipped cream then divide the mixture into two parts.

Punch: pour lemon juice, caster sugar and hot water into a cup. Mix and let it cool. Soak each cake top well with the punch (both the sponge and the walnut) on both sides.

Chocolate coating: break the chocolate into pieces then dissolve in a water bath or in a microwave.

Folding the cake: Arrange the first sponge cake in a cake tin, then spread half the whipped cream on it. Place the walnut cake on the whipped cream, then lay out the remaining portion of the whipped cream on top of it. Put the second part of the sponge cake on the whipped cream. Pour the liquid chocolate on the top.

Cool the cake in the fridge for 3-4 hours before serving.

Kaleidoscope cake
Kaleidoscope cake


Good to know when making the cake.

I used a round-shaped baking tin with a diameter of 28 centimetres. Both the sponge cake and the walnut cake were baked in the same baking tin. Of course, the cake can also be baked in a rectangular baking tin.

The moment you start whipping the cream, have everything else ready: all the cakes should be soaked with the punch, the jellies should be prepared and the oranges should be cut. The whipped cream, which stands at room temperature, should be combined with the gelatin literally seconds before adding it to the remaining whipped cream.

It may happen that after adding the gelatin to the whipped cream, everything will set too fast and clumps will form. If this happens, place the whole bowl (of the mixture of the 100 ml of whipped cream and gelatin) in a pot or in another bowl filled with warm water. Stir continuously, until the clumps disappear. Only then you can add it to the remaining 400 ml of whipped cream.

Do you like cakes with jelly? If so, try our recipe for Chocolate Swiss roll cake.

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