Rainbow cake with lemon cream

Ingredients for 1 servings:

• 6 eggs
• 5 tbsp water, hot
• 150 g flour
• 150 g cornstarch
• 225 g sugar
• 2 packets of vanilla sugar
• 5 tsp, leveled baking powder
• Food coloring
• 400 ml cream
• 100 g sugar
• 2 tbsp San-apart
• 2 lemons, organic
• 500 g low-fat curd cheese
• 2 tbsp San-apart

Instructions

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

Beat the eggs with the hot water until frothy. Add the sugar and vanilla sugar and continue beating. Combine the flour, cornstarch, and baking powder in a separate bowl, then gradually add to the mixing bowl and mix. Divide the batter evenly between six small bowls. Tip: Weigh the empty mixing bowl beforehand. Color each batch of batter a different rainbow color. Tip: I used Wilton gel colors because they color best and fastest. You really only need a pinch of these colors per bowl. Pour each batch of batter, one after the other, into an 18 cm springform pan(!) lined with baking paper and bake each layer for about 8 minutes at 190°C. Tip: It’s better to get two springform pans of this size in advance. This way, you can bake two layers at once and save a lot of time. Let the individual layers cool briefly after baking before removing them from the pan. I also cut the individual cake layers to an even height using a wire cake cutter. For the lemon curd, whip the cream with the sugar until stiff peaks form. Gradually add the first portion of San-apart. Chill. Wash the lemons, then zest two lemons. Squeeze the juice to make 100 ml. Whisk the quark with the lemon juice and zest until smooth. Add the second portion of San-apart and mix everything together. The mixture should now be noticeably firmer. Mix the quark with the cream. The curd can now be used directly to fill the cake. If you chill the curd, it will firm up even more. When layering, follow the rainbow colors: purple, blue, green, yellow, orange, red. Spread a thin layer of the lemon curd on each layer. Then cover the entire cake with the remaining topping and refrigerate. Tip: I always make the cake the day before and decorate it with Smarties the next day—ideally just before serving! Otherwise, the Smarties will turn pale and runny.