Rainbow Cake

Line a 26 cm springform pan with parchment paper.

Melt the butter. Crumble the ladyfingers finely, mix with the melted butter, transfer to the pan and press down evenly and firmly.

Chill the base to let it firm up.

For the cream, mix 1 packet of jelly powder (lemon) with 250 ml water and 2 tbsp sugar and let swell for 5 minutes. Then heat while stirring until everything has dissolved (do not boil), then let cool.

Beat the mascarpone with 100 g sugar and freshly squeezed lemon juice until smooth.

Fold the cooled jelly into the mascarpone cream. As soon as the cream begins to set slightly, whip the cream until stiff and fold in together with 50 g Smarties.

Pour the cream onto the chilled biscuit base, smooth it out and let it set in the fridge for about 3 hours.

For the jelly glaze, mix the remaining jelly powder with 250 ml water and the remaining sugar, let swell for 5 minutes, then heat while stirring (do not boil) and let cool.

Sprinkle half of the remaining Smarties over the set cream.

Carefully spoon the cooled but still liquid jelly over the cream so that the Smarties don't float up.

Let the cake set in the fridge for another 2 hours. Just before serving, sprinkle the remaining Smarties over the set jelly.