Rainbow cake with lemon, quark and yogurt mixture

Ingredients for 1 servings:

• 9 eggs
• 360 g sugar
• 3 g salt
• 300 g flour
• 3 tsp baking powder
• 3 tbsp water
• 1 tbsp oil
• n. B. Food coloring, red, yellow, green, blue or orange, purple
• 800 g low-fat curd cheese
• 800 g yogurt
• 100 g sugar
• 1 lemon(s), organic, juice and grated peel
• 1 pack of jelly, lemon flavor, 2 bags per pack.
• 10 tbsp water

Instructions

Working time approx. 1 hour 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 45 minutes

For the batter: First, weigh the empty bowl and note the weight. Separate the eggs. Beat the egg whites and 3 tablespoons of water until stiff, slowly adding the sugar. Gradually beat in the egg yolks. Fold in the sifted flour, baking powder, and oil. Now weigh the bowl containing the mixture. Subtract the empty weight of the bowl and divide the weight of the batter by 6. Place one-sixth of the batter into 5 bowls, leaving the rest in the bowl. Color each bowl with the specified food coloring. Place one portion of the batter in a greased springform pan and bake for about 11 minutes at 160°C (325°F) convection oven. I have two springform pans, which makes things much easier. You can bake one after the other. Let the bases cool completely. For the cream: Let the jelly swell in a saucepan with 10 tablespoons of water for 10 minutes. Mix together the quark, yogurt, sugar, lemon juice, and zest. Heat the jelly and fold it into the quark and yogurt mixture. Layer the cake: Place the purple layer on a cake plate and place a cake ring around it. Leave a minimal border to allow the mixture to reach the edge. Then add the lemon curd and spread it evenly. Use it sparingly, as it’s just enough, at least for me. Continue alternating layers of blue, green, yellow, orange, and finally the red layer. The remaining cream goes on top. Then refrigerate the cake overnight.