Colorful rainbow checkerboard cake

Ingredients for 10 servings:

• 500 g flour
• 350 g sugar
• 500 g butter
• 6 eggs
• 1 packet of baking powder
• 400 g sour cream
• Food coloring, 5 different
• 2 pts cream cheese
• 300 g natural yogurt
• 1 lemon(s), the juice
• 2 packets of vanilla sugar
• 1 pack of agartine (or gelatin)
• 2 cups whipped cream

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 6 hours 15 minutes

complex, but worthwhile

For the bases: Mix all ingredients and divide into 5 pieces. Color each piece with one of the food colorings. Now bake each base individually, one at a time. To do this, pour one of the colored doughs into a springform pan and bake at 180 degrees Celsius for 10-15 minutes (use a skewer to test). Repeat with the other colors. Let all bases cool and remove from the pan. Now cut all bases into 5-6 rings. Simply start with a knife at the outer edge of a base and cut a 1-2 cm wide ring. Then work inwards, making each ring slightly smaller. For the filling/topping: Mix the cream cheese, yogurt, vanilla sugar, and lemon juice. Whip the cream. Prepare the agartine/gelatin according to the package instructions and fold into the cream cheese mixture spoonful by spoonful. When the mixture is no longer warm, fold in the cream. Now arrange the rings in a checkerboard pattern on a cake plate, starting with an outer ring of a base with the color of your choice. Next, take a smaller ring of a different color and place it inside the larger ring. Work your way forward in this way until you have a colored layer on the plate. Spread a thin layer of cream cheese mixture over the first layer. Place another layer on top using the same method as above. Start with the outer ring of one color and work your way inwards with the other colors. It looks nicer if the colors aren’t the same color on top of each other. Spread the cream cheese mixture over this layer as well. Repeat this process until you have used all the layers. Finally, spread the remaining mixture over the cake and around the edges and refrigerate the whole thing for at least 4 hours, but preferably overnight. The cake can now be decorated with colorful sugar pearls.