Ombre cake

Total time: 1hr 30m
Preparation Time: 30m

For 16 piece

Nutritional Information

Contains 466 Kcal, 8g Protein, 40g Carbohydrates, 30g Fat


  • Cake mixture
  • 3 eggs
  • 1 bag lemon cake mix
  • 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 vanilla paste
  • To decorate
  • 1 pack hundreds & thousands
  • Utensils
  • For a springform tin approx. 18 cm in diameter, greased .

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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

    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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