Cream fat and sugar with the whisk of the hand mixer. Gradually stir in eggs and 3 tbsp. milk. Mix flour and baking powder and stir into the fat-egg mixture. Divide the dough into three. Stir sauce powder into one part, cocoa into the second part and woodruff powder into the remaining dough.
Grease a ring mould (3 litres capacity) and sprinkle with breadcrumbs. First fill in the light-coloured dough and smooth it down. Spread the cocoa dough on top and finally the Waldmeister dough.
Bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 1 1/2 hours (stick test). If necessary, cover with foil after approx. 30 minutes. Remove the cake from the oven and let it cool down on a cake rack for approx. 30 minutes.
Turn the cake out of the tin and let it cool down completely. Mix icing sugar, lemon juice and 1-2 tbsp. milk to a thick icing. Pour a tablespoon over the cake, let it get a little bit tighter and cover with sweets.