← All recipes

🍰 Colorful Rainbow Cake

439 kcal · 30 min · 4 servings

Colorful Rainbow Cake Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius. Set it to top and bottom heat.
  2. 2. Place eggs, sugar, and a pinch of salt into a large bowl.
  3. 3. Whisk the mixture with a hand mixer and whisk attachment for 15 to 20 minutes.
  4. 4. Continue mixing until the mass is creamy and almost white.
  5. 5. Sift the flour into the egg mixture in two or three batches.
  6. 6. Gently fold the flour into the mixture using a spatula.
  7. 7. Divide the batter evenly among three separate bowls.
  8. 8. Add food coloring to each bowl.
  9. 9. Carefully color the batters red, blue, and yellow.
  10. 10. Place a piece of baking paper on the bottom of a springform pan.
  11. 11. Place the ring onto the base and lock it in place.
  12. 12. Ensure the paper lies flat and does not slip.
  13. 13. Fill each of the three colored batters evenly into a prepared pan.
  14. 14. Smooth the surface of the batters.
  15. 15. Bake the bases for about 25 minutes in the preheated oven.
  16. 16. Let the bases cool down for 15 minutes after baking.
  17. 17. Carefully loosen the bases from the edge of the pan using a small knife.
  18. 18. Cover the bases with a cloth and set them aside.
  19. 19. Wash a lemon thoroughly with hot water.
  20. 20. Grate about one teaspoon of fine lemon zest.
  21. 21. Cut the lemon in half and squeeze out the juice.
  22. 22. Mix mascarpone, lemon zest, two tablespoons of lemon juice, cream cheese, and powdered sugar in a bowl.
  23. 23. Whip cream in a separate bowl until stiff.
  24. 24. Fold the whipped cream into the mascarpone cream.
  25. 25. Place the first cake layer onto a cake plate.
  26. 26. Spread a thin layer of cake cream onto the base.
  27. 27. Place the second layer on top.
  28. 28. Spread a thin layer of cream onto this layer as well.
  29. 29. Place the third and final layer on top of the cake.
  30. 30. Cover the entire cake all around with the remaining cream.
  31. 31. Place the layered cake in the refrigerator to rest.
  32. 32. Decorate the cake with candles as desired before serving.
  33. 33. Enjoy your meal!
  34. 34. Tip: For tall cake layers, use springform pans with 18 cm or 11 cm diameter.
  35. 35. The recipe also works with larger springform pans, resulting in thinner layers.

Nutrition per serving