- 120 g butter
- 18 x digestive biscuit
- 1 pack lemon jello
- 3 dl heavy cream
- 3 dl sour cream
- 160 g powdered sugar
- 200 g cream cheese
- 1 tsp beetroot powder
- 1 tsp green food powder (blue spirulina and safflor)
- 1/2 tsp turmeric powder
- 1 tsp purple sweet potato powder
- Bottom: Crush biscuits by hand or in a blender. Add melted butter and mix together. Spread the mixture evenly in a lined baking tin (line the bottom and sides with baking paper). Put the mold in the fridge.
- Jelly: Follow the instructions on the jelly package, use only half the amount of water. Cool to room temperature.
- Whip the cream lightly with a kitchen machine. Add light cream, cream cheese and icing sugar. Continue whipping for approx. 3 minutes.
- Fold in the cooled jelly liquid and gently stir it in with a spatula. Divide the batter into four bowls.
- Add powder color and stir well. Pink cheese layer: 1 teaspoon powder color magenta (in English beetroot powder) Green cheese layer: 1 teaspoon blue powder color (in English blue spirulina powder) and ½ teaspoon yellow powder color (in English turmeric powder) Yellow cheese layer: 1/2 tsp powdered color yellow (in English turmeric powder) Purple cheese layer: 1 teaspoon purple sweet potato powder
- Take the baking tin out of the fridge and pour over the pink mixture. Carefully turn the mold to distribute it evenly. Place the baking tin in the freezer for approx. 15-20 minutes.
- On the next layers, you must pour the colors over a tablespoon into the mold. This is to avoid creating a "hole" in each cake layer. After the first layer, continue with the colors: green, yellow and purple.
- Remember that the baking tin must be in the fridge for approx. 15-20 minutes for each color you pour over. The longer the filling sits on the counter, the faster it hardens in the freezer.
- Finish the cake with sprinkles on top.