Ombre cake

Ombre cake

Total: 1 hr 30 Min. | Active: 30 Min.
Nutritional value / piece: 466 kcal
, Fat: 30 g
, Carbohydrate: 40 g
, Protein: 8 g


16 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Cake mixture

1 bag Betty Bossi Backmischung Zitronen-Cake
3 eggs
1 dl milk
100 g butter, soft

To colour the cake mixture

1 tube red food colouring

Mascarpone cream

750 g Mascarpone
250 g half-fat quark
1 bag icing sugar, included with the cake mix
2 tsp Betty Bossi Vanillepaste

To decorate

1 pack hundreds & thousands
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How it's done

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Cake mixture

Combine the cake mix with all the other ingredients up to and including the butter, beat until smooth for approx. 3 mins. using the whisk on a hand mixer.

To colour the cake mixture

Divide the mixture into four bowls. Add several drops of food colouring (in increasing amounts) to three of the bowls, mix well. Transfer the first two cake mixtures to the two springform pans, cover and chill the other two bowls.


Bake for approx. 15 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin, leave to cool on a cooling rack. Repeat the process for the remaining two cake mixtures.

Mascarpone cream

Beat the mascarpone until smooth, stir in the quark, icing sugar and vanilla paste. Refrigerate for approx. 30 mins.

To assemble the cake

Spread 1/3 of the mascarpone mixture over the darkest sponge, then alternate layers of sponge and mascarpone mixture to create a graduated colour effect, finishing with the plain sponge on top. Spread the remaining mixture all over the cake.

To decorate

Allow to cool for min. 1 hr. Decorate the cake all over with hundreds & thousands before serving.

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