Tricolor Cake

White layer — Water 100 g, honey 50 g, gelatine 20 g, yogurt 400 g, vanilla (optional). For guests: it probably won't be sweet enough for them, so add another 30 g honey, for a total of 80 g.

Green layer — These ingredients (without the gelatine) are actually my favourite smoothie with spinach. The combination of pears, spinach and lemon is phenomenally good. All the flavours pair great and everyone I've given a taste says mmmm. I suppose it will work with another fruit too, but if you're making it for people who don't like spinach, make it with pears. It also comes out great with pineapple, but pineapple contains the enzyme bromelain and gelatine can't set with it. But as a smoothie do try it with pineapple too. Water 150 g, gelatine 20 g, spinach 30 g, pears 400 g, 1 lemon. For guests: try it and judge whether to add another 30 g honey — I didn't use any, I sweetened only with the pears. Also add 50 g butter (dairy or coconut) for a creamy taste.

Red layer — Warm water 150 g, strawberries 400 g, gelatine 20 g, honey 50 g. For guests: try it and judge whether to add another 30 g honey. Also add 50 g butter for a creamy taste.

Method Start with the white layer. Preparing all the colours is similar. Here's the principle: put the gelatine and the water in a blender and blend for about 2 minutes with pauses. The gelatine does not need soaking, but it is important to blend it WELL in the blender so there are no visible particles. Blending in a blender replaces soaking. If your blender is weaker, run it longer, 3–4 minutes.

Once the gelatine has dissolved in the water, add the other ingredients and blend to a homogeneous mixture.

Pour into a springform cake tin (it will also work in a baking tray, but it will be harder to cut out pretty pieces). Put in the fridge for at least 2 hours. Once it has set, then you can pour the next layer on top — first make the white, then the green, and finally the red. The white layer is best at the bottom, because it is the heaviest and densest. If you want to arrange the layers first red, then green and finally white, add another 10 g gelatine to the green and red layers so they become firmer.

The guest version is +90 g honey and +100 g butter, which means 1 piece has 176 kcal.

Comment — Ann, May 16, 2018 at 1:20 pm: Is the lemon just juiced or is it put in the blender in pieces? Reply — Rumiana Ilieva, May 16, 2018 at 1:25 pm: The whole thing goes in, without the peel and the seeds. The seeds give a bitter taste, remove them.