for 16 pieces

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

How it's done

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

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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