RAINBOW-CAKE

1. Preheat the oven to 185°C (gas: level 2-3, fan: 165°C). Butter two springform pans (Ø 23 - 25cm)  . If you only have one springform pan, bake the bases one after the other. Measure out all ingredients and set aside.

2. Using a hand mixer, beat the butter until fluffy and fluffy. Add sugar and beat until creamy for 3 minutes. Add one egg at a time and beat well. Stir in the orange baking. Mix flour, almonds, cornstarch, baking powder and salt. Add the flour mixture and coconut milk alternately to the butter mixture, starting with the flour.

3. Quarter the dough (approx. 380g each) and divide into 4 mixing bowls. Tint with different food colors. Place the red and yellow batter in the first pan and the green and blue batter in the second. If possible, do not mix the colors or distribute them too actively in the mold. The batter will spread evenly as it bakes.

4. Bake each mold for 25-30 minutes. Do the garden test. Leave the bases to cool in the molds for 10 minutes, remove from the molds and let cool completely on a wire rack.

5. Using a hand mixer, mix the frosting by beating all the ingredients together until light and fluffy. Set aside 200g of the frosting for decoration. If you want, you can also work with food coloring here (e.g. green).

6. Place a base on a slab, flat side up. Spread some of the frosting on top and put the second layer on. Frost the sides first, then the top. Place the cake in the fridge for 30 minutes to allow the frosting to firm up.

7. Now lay the marzipan cover over the cake according to the package instructions. Use a piping bag to spread the remaining frosting over the cake for decoration. Then decorate with pastry decorations.