Rainbow cake

Ingredients for 1 servings:

• 300 g yogurt (3.5%)
• 180 ml oil
• 8 eggs
• 600 g sugar
• 500 g flour
• 1 packet of baking powder
• 1 bottle of butter-vanilla flavoring
• 1 point food coloring (6 colors)
• 3 packs of pudding powder (vanilla flavor)
• 1,250 ml milk
• 2 egg yolks
• 180 g sugar
• 18 sheets of gelatin
• 1,500 g quark
• e.g. sugar sprinkles or grated chocolate…

Instructions

Working time approx. 2 hours; Rest time approx. 3 hours 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 7 hours

a visual highlight

For the batter, separate the eggs and whisk the egg yolks in a mixing bowl with the yogurt and oil. Stir in the sugar a spoonful at a time. Mix the flour and baking powder well and stir into the batter a spoonful at a time. Add the butter vanilla flavoring. Beat the egg whites until stiff and carefully fold in. Divide the batter into 6 equal portions (weigh them out for best results). Mix each portion with a different food coloring. Bake the batter bases one after the other at 170°C (top/bottom heat) for 13-15 minutes (use a toothpick to test if the mixture is cooked through). For the cream, soften the gelatine according to the package instructions. Mix the custard powder with the sugar, egg yolks, and a little milk. Bring the milk to a boil, remove the pan from the heat, add the mixed powder, and boil for at least 1 minute. Squeeze out the gelatine and dissolve it in the still-hot pudding. Let it cool, stirring frequently to prevent the mixture from setting. Stir the quark into the cooled pudding. Place the first layer on a cake plate and spread a few tablespoons of cream on top to ensure the entire layer is covered. Place the second layer on top and repeat the same process for all 6 layers, leaving about 1/3 of the cream left over. Refrigerate the cake for at least 30 minutes, stirring the remaining cream regularly. Once the cake has set relatively firm, spread the remaining cream around the cake to prevent the colored layers from showing through. Let it set for at least 3 hours before serving.