RAINBOW CAKE

1. Preheat the oven to 338°F. Grease and flour 5 15-16 cm molds.
2. For the buttermilk: Mix milk and lemon juice; let sit.
3. Sift the flours, yeast, TERANA Ground Cinnamon, and salt.
4. Beat the butter and sugar until you get a creamy mixture.
5. Beat egg whites until stiff. Add the buttermilk and vanilla and let it rest. Add half of the flour mixture, the egg whites, the rest of the flour, and mix gently.
6. Divide the dough into 5 equal parts. Dye each part with a different color. Pour each dyed dough into a mold and bake all five for 30 minutes.
7. Check doneness: Insert a knife or toothpick in the middle of the dough. If it comes out clean, it is ready. Take out of the oven and let cool slightly before unmolding.
8. For the glaze: Whisk the whipping cream with the icing sugar until firm.
9. To assemble the cake, alternate layers of cake and frosting, forming a rainbow. Cover the top and the sides with the frosting. Refrigerate until ready to consume.

Tips:
For a firmer frosting, refrigerate the cream before whipping.
If you want the colored layers to show through, remove excess frosting from the sides.
You can decorate the cake with sprinkles, fresh fruits or any other decorative elements of your choice.