Rainbow Cake

Ingredients for 1 servings:

• 625 g butter or margarine
• 625 g sugar
• 1 ¼ packets of vanilla sugar
• 10 eggs
• 625 g spelt flour
• 1 ¼ packs of baking powder
• 4 tube(s) food coloring
• 1 pack of Smarties
• Margarine and flour for the mold
• 400 g cream cheese
• 125 g powdered sugar
• 1 packet of vanilla sugar
• ¾ pack of vanilla flavor
• 400 g dark chocolate coating

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours

special and delicious, makes about 8 pieces

For the pastry, beat the soft margarine with the sugar and vanilla sugar until fluffy. Then add the eggs one at a time and beat well. Sift the baking powder with the flour and add to the mixture. Beat the pastry until creamy. For a 24cm springform pan, divide the pastry into 5 portions of approximately 480g each. Tint each portion a different color. Preheat the oven to 180°C (top/bottom heat) and grease the springform pan with margarine and dust with flour to ensure the pastry will release easily later. Now place the first portion of the pastry in the oven for 17 minutes (use a skewer to check if it’s sticking out). After baking, use a large, sharp knife to cut the cake straight across, removing any browned layers. Set aside and let cool, then bake the other four layers in the same way. Once all the cake layers have cooled, prepare the frosting. To do this, combine the powdered sugar, cream cheese, vanilla sugar, and vanilla essence in a bowl and beat until the powdered sugar has dissolved and the mixture is nice and smooth. Spread the frosting, not too thickly, on the first layer of the cake. Place the second cake layer on top and cover it with more frosting. Repeat until the last layer is reached. Spread the frosting on the top layer as well. Then melt the dark chocolate coating and spread it generously over the entire cake. Before the chocolate hardens, place the Smarties on top. Place in the refrigerator to chill.