Ombre cake with pink cream

Ingredients for 1 servings:

• 250 g margarine, soft
• 200 g sugar
• 1 packet of vanilla sugar
• n. B. Salt
• 4 eggs
• 250 g flour
• ½ pack of baking powder
• n. B. Food coloring, red
• 3 cups sour cream
• 1 pack of whipped cream (Krem Santi), available in Turkish shops or whipped cream
• 150 ml milk
• n. B. sugar
• n. B. Food coloring, red
• Cake decorations, e.g. pearls

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours 50 minutes

Not only does it look good, it also tastes delicious. This recipe serves 6.

For the pastry, beat the soft margarine with the sugar, vanilla sugar, and a pinch of salt until creamy. Then add the eggs one at a time. Only when one egg is incorporated into the batter is the next added. Mix the flour with the baking powder, sift it over the beaten eggs, and mix. Divide the batter into five equal portions and add more food coloring to each portion, so that each portion is a little more red. Preheat the oven to 180°C, grease a 22 cm springform pan, and bake each batch in batches for about seven minutes. For the cream, mix the sour cream with the Krem Santi and beat with a whisk, adding more sugar if desired. Now it’s time to layer the cake. First, place the light-colored batter in the pan, then smooth the cream over it, then add the slightly darker base, and continue layering in this manner. Then refrigerate the cake for about two hours. To cover and decorate the cake, whip a packet of Krem Santi with 150 ml of milk and color it with red or pink food coloring. First, cover the cake with the cream, then fill a piping bag with the remaining cream and pipe roses onto the cake using a star-shaped nozzle. Finally, decorate the cake with edible pearls.