Rainbow cheesecake

Ingredients for 1 servings:

• 80 g flour
• 1 packet of vanilla pudding powder
• 1 tsp baking powder
• 30 g sugar
• 70 g butter, melted
• 60 g powdered sugar
• 3 eggs, separated
• some milk
• ½ lemon(s), zest
• 6 eggs, separated
• 500 g quark, 20% fat
• 300 g quark (fruit quark with oranges)
• 150 g yogurt, 3.5% fat
• 120 g sugar
• 2 packs of pudding powder
• ½ orange(s), zest
• Food coloring, 6 colors

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Cooking/baking time approx. 2 hours; Total time approx. 11 hours

from a 26 cm high springform pan

For the base: Beat egg whites in a separate bowl until stiff and then add the powdered sugar. Whisk together the flour, sugar, egg yolks, custard powder, lemon zest, and melted butter to form a thick batter, adding a little milk if needed. Divide the batter into 6 equal portions into different bowls and mix with different food colorings. Add the stiff egg whites equally to the colored batters and carefully fold in. Now simply place the colored batters one after the other in the center of a 26 cm springform pan. Place a baking tray under the lowest rack and bake the base at 180°C (top/bottom heat) on the lowest rack for approx. 20-30 minutes. The batter should be cooked through but not brown. Let the base cool. For the quark mixture: Beat egg whites in a separate bowl until stiff. Mix the quark, yogurt, orange curd, egg yolks, custard powder, sugar, and orange zest and divide between 6 bowls, adding the food coloring as needed. Divide the stiff egg whites between the bowls and carefully fold in. Spread the quark mixture onto the cooled base. CAUTION! A normal springform pan isn’t deep enough for this. I used aluminum foil and a cake ring to add a little extra depth. Place the deep baking tray on the lowest rack and fill with hot water. Place the wire rack directly on top. Preheat the oven to 160°C (top/bottom heat). Place the cake on the wire rack, reduce the temperature to 150°C, and bake for 1 hour. Then reduce the temperature to 140°C and bake for a further 30 minutes. Then let the cake stand with the oven closed for another 2 hours. Open the oven and let the cake cool to room temperature, then refrigerate overnight or at least 6 hours. Caution! The cake shouldn’t brown because of the color. And since my pan isn’t watertight, I placed the springform pan directly over the water bath. It worked just as well as in a water bath. If you prefer your cake to be more mushy and squishy, ​​you’ll need to reduce the baking time.