Ombré cake with lemon yogurt cream

Ingredients for 1 servings:

• 300 g butter
• 5 eggs
• 325 g sugar
• 300 g flour
• 1 sachet of baking powder
• 300 g yogurt
• n. B. Food coloring, red
• 6 sheets of gelatin
• 200 g cream
• 600 g cream cheese
• 2 lemons, zest and juice

Instructions

Working time approx. 2 hours; Rest time approx. 6 hours; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 9 hours 15 minutes

Preheat the oven to 180°C fan/convection oven. Line the bottom of an 18cm springform pan with baking paper. Beat the eggs with 200g butter and 125g sugar until light and fluffy. Add the flour, baking powder and 150g yogurt and mix everything into a smooth batter. Divide the dough into 5 equal portions and color 4 of them different shades of pink. Bake all 5 portions of dough one after the other in the prepared springform pan in the oven for 10-15 minutes. Remove from the oven, remove from the pan and let cool completely on a wire rack. Soak the gelatine in cold water according to the package instructions. Whip the cream until stiff. Mix together 300g cream cheese, 150g yogurt, 100g sugar and lemon zest. Heat the lemon juice in a small saucepan. Squeeze out the gelatine well and add it to the pan. Melt gently while stirring. Add 4 tablespoons of the cream cheese mixture to the gelatin in the saucepan and mix well. Add this mixture to the remaining cream cheese and mix until smooth. Fold in the cream. Place the darkest cake layer on a cake plate and place a cake ring around it. Stack the layers from dark to light, spreading 1/4 of the cream cheese between each layer. Finish with the uncolored layer. Then chill the cake for at least 2 hours. For the topping, beat 100g butter with 100g sugar until creamy. Add the remaining cream cheese and stir in. Remove the cake ring from the cake and spread a very thin layer of frosting over the cake. Divide the remaining frosting into 4 equal portions and tint each layer in different shades of pink. Decorate the edges of the cake with it, from dark to light, smoothing the transitions using a palette knife. Chill for another 3 hours. Garnish the cake with sugar sprinkles and serve.