Nenja's rainbow cake

Ingredients for 1 servings:

• 8 eggs
• 4 tbsp water, warm
• 260 g sugar
• 2 packets of vanilla sugar
• 200 g flour
• 100 g cornstarch
• 1 packet of baking powder
• some food coloring in yellow, orange, red, purple, blue and green
• 250 g strawberries
• 500 g yogurt
• 1 packet of vanilla sugar
• 100 g sugar
• 10 sheets of gelatin
• 250 ml cream

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Separate the eggs. Beat the egg yolks with a hand mixer and beat with the warm water until frothy. Add about two-thirds of the sugar and the vanilla sugar and beat everything until the mixture is light and creamy. Now beat the egg whites until stiff, gradually adding the last third of the sugar. Add the stiff egg whites to the egg yolk mixture. Mix the flour, cornstarch, and baking powder well and sift them over the mixture. Carefully fold everything in with a spoon. Divide the batter into six equal portions and color each portion with a different food coloring. Grease a cake ring (27cm diameter) thoroughly and bake each portion individually for about 5 minutes at 190-200°C. IMPORTANT: Grease the cake ring again for each portion. Wash and hull the strawberries, and puree them with a hand blender. Mix with the yogurt, vanilla sugar, and sugar. Soak the gelatin, dissolve it over low heat, and fold it into the mixture. Chill. Meanwhile, whip the cream until stiff and fold it into the semi-set yogurt cream. Divide the cream into six equal portions. Place a cake ring around the first layer and top with a portion of yogurt cream. Place another layer on top and spread the yogurt cream on top. Continue until all the filling is used up. Then refrigerate for about 3 hours.