Rainbow cake

Ingredients for 1 servings:

• 400 g flour
• 250 g sugar
• 700 g butter
• 500 g powdered sugar
• 4 eggs
• 2 packets of vanilla sugar
• 2 tsp baking powder
• 250 ml buttermilk
• Food coloring

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 4 hours 30 minutes

for a 17 cm mold

First, prepare the batter for the colorful rainbow cake. Separate the eggs and beat the egg whites with two tablespoons of water until frothy. Then add the sugar and beat until stiff peaks form. Combine 300g of the butter, vanilla sugar, baking powder, and flour in a second mixing bowl. Beat the mixture with the remaining egg yolks and buttermilk for 1-2 minutes until a creamy batter forms. Finally, fold in the beaten egg whites. Divide the batter for the colorful rainbow cake evenly among six bowls. To ensure the layers are evenly thick, kitchen scales can be very helpful when dividing the batter. Once the batter is divided, each portion will receive a color from the rainbow. Food coloring or powder, available at regular supermarkets, can be used for this. After coloring, preheat the oven to 170°C (fan oven) or 200°C (top/bottom heat). The next step is to grease the bottom of the baking pan and fill it evenly with the first portion of batter. The first layer of the rainbow cake is then baked for 20-25 minutes. However, depending on the size of the springform pan used, the baking time can vary, so a skewer test should be carried out after about 15 minutes. Repeat this process with each portion of batter until all layers of the rainbow cake are baked. While the layers of the rainbow cake are cooling to room temperature, you can prepare the buttercream. To do this, mix powdered sugar and 400g butter (room temperature) for 4-5 minutes. Now you can layer the rainbow cake. To do this, place the colored layers on top of each other one after the other and spread a thin layer of buttercream between each one. Then the outside of the rainbow cake is also covered in buttercream. This works best with a spatula. You can now decorate the rainbow cake with sprinkles or similar as desired. To prevent the buttercream from being too soft, I would recommend putting the cake back in the fridge for at least 30 minutes before eating.