Wash the lemons hot and grate the peel thinly. Cream 300 g butter, salt, lemon zest, vanilla sugar and sugar with the whisks of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and stir in. Finally stir in cream
Pour the dough into 2 greased springform pans (each approx. 18 cm Ø) and bake them side by side in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 30-35 minutes (test with sticks). Turn the moulds by 180° degrees after approx. 15 minutes of baking time. If you have only one mould, bake the two cakes one after the other
Take the cake out of the oven and let it cool down on a cake rack for about 15 minutes. Remove the cake from the tin and let it cool down
Whip cream cheese and icing sugar until thick and creamy. Spread cream evenly in 5 bowls. Colour each cream with a colour or flavour. Remove approx. 100 g from each cream. Put the rest of the cream in a cool place
Whip 500 g butter until light and creamy. Spread butter evenly over 5 bowls. Slowly stir each cream into a bowl of butter. Both must be at room temperature
Straighten the cake surface. Cut each cake horizontally 2 times. Cover the bottom base with a cake ring and spread with pink buttercream. Place another cake base on top and do the same with the remaining buttercreams and cake bases. Chill the cake for at least 2 hours.
Remove the cake from the ring. Whip individual cream cheese creams a little more, then one after the other, spread thinly on the edges (pink, purple, green, yellow, pink) and chill for approx. 30 minutes. Shortly before serving, cut wine gum strips smaller and write "HAPPY" on the cake. Sprinkle the edge with some coarse sugar
waiting time approx. 3 1/2 hours