Difficulty medium Preparation time 4 0 min Total time 3 h Serving size 10 Ingredients : Sponge cake : butter, to grease the springform pan 240 g of plain flour, plus an additional amount for dusting the cake pan 8 eggs 240 g of sugar 2 teaspoons of vanilla sugar made in TM or 4 teaspoons of vanilla sugar 1 teaspoon baking powder (see tip) 2 pinches of salt g reen food coloring - powder (see tip) Cream and soaking the biscuit : 180 g of water 50 - 70 g of freshly squeezed lemon juice 200 - 250 g of fresh green fruit, e.g. gooseberries, kiwi slices, grape halves 500 g of mascarpone cheese, chilled, cut into pieces 500 g of cream, min. 30% f at, very chilled 50 g of powdered sugar mint, fresh, leaves only, for decoration Preparation : S ponge cake : 1. Preheat the oven to 180 ° C. Grease 2 springform cake tins (Ø 18 - 19 cm) with butter and sprinkle with flour and set aside. 2. Put on the butterfly. Place eggs, sugar and vanilla sugar in mixing bowl and heat 6 min / 37 ° C / speed. 4, then whip 6 min / speed. 4. 3. Add flour, baking powder and salt around the butterfly and mix 5 sec / speed. 3. Remove the butterfly. Use a spatula to mix the contents of the mixing bowl carefully and divide into 4 equal parts, put into 4 bowls. 4. Add a portion of the dye to each bowl, dosing the amount in such a way as to obtain 4 different shades of green (see tip). Put 2 portions of dou gh into prepared springform cake tins, bake for 15 - 18 minutes (180 ° C). Set aside to cool for approx. 5 minutes. Remove from the mold, put the biscuits on a wire rack until they cool down completely. Meanwhile, bake the other 2 biscuit tops for 15 - 18 minu tes (180 ° C). After baking, set aside to cool. Wash and dry the mixing bowl (see note). Cream and soaking the biscuit : 1. Place a cup on the mixing bowl lid, add the water an d lemon juice into it and set aside. 2. Place the bowl on the mixing bowl lid, weigh the fruit into it and set aside. 3. Put on the butterfly. Place 250 g mascarpone in mixing bowl, add 250 g cream and 25 g powdered sugar, beat with rot. 3 (see tip), without set ting the time, until you get the consistency of a thick cream. Take off the butterfly. Put the cream in a large bowl and put it in the fridge. 4. Put on the butterfly. Place remaining 250 g of mascarpone in mixing bowl, add 250 g cream and 25 g powdered sugar , beat with rot. 3 (see tip), without setting the time, until you get the consistency of a thick cream. Take off the butterfly. Put it into a large bowl with whipped cream and set aside. 5. The first, darkest biscuit top should be placed on a cake stand. Star ting from the center of the countertop, use a teaspoon to gently moisten the sponge cake with lemon juice and water. Apply 4 - 6 tablespoons of cream and spread in an even layer. Cover with the second table top in a slightly lighter shade, press lightly. Rep eat the activities, arranging the layers of the cake from the darkest to the lightest. Spread the remaining cream on the top of the cake, gently spread the excess cream on the sides of the cake so that the layers of the sponge cake are visible. Garnish the top with weighed fruit and mint. Serve after cooling in the refrigerator for min. 1 hour Useful Items : oven, cooling rack, cup, bowl, 4 bowls, large bowl, fridge, cake plate, 2 springform cake pans (Ø 18 - 19 cm) Hints & Tips : The recipes for "Vanilla Sugar" and "Powdered Sugar" can be found on the Cookidoo® platform. The baking powder makes the dough rise more. This ingredient should not be omitted so that the portion of the dough left in the bowls while baking the first batch of sponge cakes does not lose its fluffiness and does not collapse during baking. To prepare sponge cakes with intense shades of green, it is best to use powder dyes, because they will not change the consistency of the dough and it is enough to add a small portion at the tip of t he knife to obtain an intense color. In addition, when coloring the dough, you can use other colors, e.g. yellow, blue and black, and add them in a small amount to a portion of the dough mixed with a green dye to obtain visible differences in shades of gre en. The mass for the sponge cake can also be divided into 5 parts. In this case, shorten the baking time to 13 - 15 minutes (180 ° C). The baked biscuit tops will be very thin. In steps 7 and 8, the whipping time depends on the temperature of the ingredients and the fat content of the cream - the more fat it contains, the easier it is to whip it and the stiffer the consistency it will achieve. The optimal temperature is 4 - 6 ° C. You can cool the mixing bowl down for a better result. When whipping, be careful not to pierce the cream - it should be ready after 1 min 30 sec - 2 min. After a few seconds of whipping, you can remove the measuring cup and observe the consistency of the cream. You can add 1 - 2 tablespoons of coconut shavings to the finished cream with mascarpone, mix it gently with a spatula, and then fold the cake as instructed in the recipe. To break the sweetness of the cake, the individual biscuit tops, after soaking with a punch based on lemon juice, can be additionally smeared with 1 - 2 tablespoons of sour jam, e.g. blackcurrant, then layered with cream.