food, Food News

Rainbow Cake Gets Renovated

In 2013, the culinary world was treated to a creation that changed the face of the pastry scene: the Cronut. The flawless, flaky offspring of a croissant and a doughnut, this treat was so ground-breaking that it was named one of the 25 best inventions of the year by Time magazine. And now, from the maker of this genius dessert comes another delectable food design. Chef Dominique Ansel from the eponymous bakery in New York was challenged by Bon Appetit magazine to reinvent the incredibly popular rainbow cake, and what it he came up with is more French post-modern art than anything else. The Rainbow Mille-Feuille is a vibrant tower comprising alternating layers of crunchy puff pastry and coloured pastry cream in flavours like raspberry, lemon and mint. It’s finished off with a sprinkling of powdered sugar and on completion looks like the original’s far more elegant and graceful European sibling. Of course, it also looks somewhat impossible to eat, and just like the Cronut, it’s extremely time-consuming to make – the puff pastry takes two days to prepare and the whole creation uses 22 different ingredients. That said, it’s still lovely to look at, and here’s hoping bakeries around South Africa will start putting it on their menus soon. To see how Dominique Ansel crafts this work of culinary art, watch Bon Appetit’s video here: