Colorful be-happy cake

For 16 pieces
  • a little + 300 g soft butter
  • 2 organic lemons
  • Salt
  • 240 g Sugar
  • 6 eggs (Gr. M)
  • 250 g flour
  • 1 packet baking powder
  • 500 g double cream cheese (room warm)
  • 250 g Icing sugar
  • 2 TL Beetroot juice
  • 3 TL Blueberry puree
  • 3 TL Mint Syrup
  • 3 TL Mango fruit spread
  • red food coloring
  • 500 g Butter (room warm)
120 minutes
Grease a springform pan (18 cm Ø; see tip) and preheat the oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: see manufacturer). For the batter, wash the lemons with hot water, pat dry and finely rub the peel.
Squeeze the lemons. Mix 300 g butter, 1 pinch of salt, lemon zest and sugar with the whisk of the mixer until creamy. Stir in eggs one by one. Mix the flour and baking powder and stir in briefly.
Finally stir in approx. 6 tablespoons of lemon juice.
Spread half of the dough in the pan. Bake in a hot oven for about 30 minutes (test with chopsticks!). Take out and let cool for about 15 minutes. Carefully remove from the mold and let cool down.
Wash, dry and grease the mold again. Pour in the rest of the batter and bake in the same way.
For the filling and decoration, whip up the cream cheese and powdered sugar as a base until thick and creamy, distribute between five bowls. Color each cream: Stir in beetroot juice, blueberry puree (see page 40), mint syrup, fruit spread and food coloring powder.
To decorate, remove approx. 100 g from each colored cream and cover and chill.
For the filling, whip up 500 g butter until lightly creamy and also distribute between five bowls. Stir the rest of the colored cream cheese creams teaspoon by teaspoon into the butter, both should be at room temperature!
Remove the lemon cake from the molds, straighten the top if necessary. Cut both cakes twice horizontally. Enclose one of the lower bases with a cake ring and brush with a colored buttercream (e.g. pink).
Layer the cake with the remaining bases and buttercreams in rainbow colors and at leastChill for 2 hours.
Remove the cake from the ring. Briefly stir the cold cream cheese creams again. Spread it all around the cake in the same color row as the fillings. Chill for at least 30 minutes until serving.
1 piece approx:
  • 510 kcal
  • 5 g protein
  • 40 g fat
  • 35 g carbohydrates


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