Colorful Gelatin Cake

Ingredients

• 1 packet lemon-flavored gelatin powder
• 1 packet raspberry-flavored gelatin powder
• 1 packet woodruff-flavored gelatin powder
• 750 ml clear apple juice
• 6 tbsp sugar
• 2 eggs (medium size)
• 100 g sugar
• 2 Tbsp hot water
• 1 packet vanilla sugar
• 75 g flour
• 25 g cornstarch
• 1 tsp Baking powder
• 9 sheets white gelatin
• 300 g yogurt
• 250 g quark cream
• 50 g sugar
• 1 packet grated lemon zest
• 500 ml whipping cream

Instructions

1. 1.

   Prepare each gelatin packet with 250 ml apple juice and 2 Tbsp sugar according to the package instructions. Pour the liquid into three shallow, cold-rinsed dishes. Chill until set.

2. 2.

   Separate the eggs for the sponge cake. Whisk the egg whites stiffly, letting about one‑third of the sugar fall in. Beat the yolks with the remaining sugar, water and vanilla sugar until thick and fluffy. Fold the beaten yolks over the meringue. Sift flour, cornstarch and baking powder over the mixture and fold gently with a whisk. Line the bottom of a 28 cm springform pan with parchment paper and pour in the batter. Bake in a preheated oven at 180 °C (gas: level 2‑3, fan: 160 °C) for 20–25 minutes. Let the sponge rest in the pan for 10 minutes, then release it onto a parchment‑lined cooling rack. Remove the paper and let the sponge cool.

3. 3.

   Soak gelatin for 5 minutes in cold water. Mix yogurt with quark, sugar and lemon zest. Squeeze out excess liquid from the gelatin and dissolve it over gentle heat. Quickly stir into the yogurt mixture and chill briefly. Whip cream stiffly and fold into the mixture.

4. 4.

   Place the sponge base on a cake plate and set a ring around it. Cut the gelatin cubes, reserving some for garnish. Fold the remaining gelatin cubes into the whipped cream. Spread the cream over the sponge. Chill in the refrigerator for 3 hours.

5. 5.

   Carefully remove the ring and decorate the cake with the reserved gelatin cubes.