Rainbow cake

Ingredients for 1 servings:

• 200 g flour
• 3 tsp, heaped baking powder
• 125 g sugar
• 1 packet of vanilla sugar
• 3 eggs
• 100 g butter, melted, cooled
• 100 ml milk
• 6 sheets of white gelatin
• 100 g red fruits, prepared (e.g. raspberries, strawberries, currants)
• 100 g yellow fruits, prepared (e.g. apricots, peaches, nectarines)
• 100 g green fruits, prepared (e.g. kiwis, grapes)
• 500 ml whipped cream
• 300 g natural yogurt
• 50 g sugar
• 250 ml whipped cream
• 1 packet of vanilla sugar
• 400 g fruits, red, yellow and green
• 1 pack of cake glaze, clear
• 2 tbsp sugar
• 250 ml water
• Fat and flour for the mold

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 5 hours; Total time approx. 6 hours 15 minutes

fruity fresh

For the dough, mix the flour with the baking powder and place it in a sealable bowl (about 3 liters). Add the remaining ingredients and cover the bowl tightly with the lid. Shake vigorously several times until all the ingredients are well blended and stir again with a whisk or wooden spoon to ensure that the dry ingredients from the edges are incorporated. Pour the dough into a springform pan (26 cm diameter, greased and floured). Place the pan on the rack in the preheated oven. Bake for about 25 minutes using conventional heating at about 180°C, fan oven at about 160°C, or gas mark 2-3. Let the base stand briefly in the pan, then remove it and let it cool on a wire rack. Then remove any baking paper that came with the pan and cut the base in half horizontally. For the filling, soak the gelatine. Purée the red, yellow, and green fruits separately. Mix the yogurt with the sugar. Dissolve the gelatin and mix it with some of the yogurt mixture, then stir it into the remaining yogurt mixture. When the mixture begins to thicken, whip the cream until stiff and fold in. Stir a good 100g of the cream and yogurt mixture into each fruit puree. Place the bottom layer on a cake plate. Fill a piping bag with the remaining white cream and yogurt mixture with a large nozzle and pipe a thick, tall tuft in the center and a thick, tall ring around the edge of the base. Separate the fruit and cream mixtures into freezer bags and cut off a corner from each. Pipe the fruit mixtures one after the other in a ring on the base (one ring for each color), place the top layer on top, and refrigerate the cake for about 3 hours. For the topping, whip the cream with vanilla sugar until stiff and spread it all over the cake. Clean and wash the fruit, cut it into slices or wedges, and arrange it on the surface to form a rainbow. For the glaze, prepare the glaze with sugar and water. Carefully brush the fruit with this mixture. Tip: If the fruit mixture isn’t color-intensive enough, add a little food coloring.