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Prep Time 2 hours
Cook Time 2 hours 20 minutes
Total Time 4 hours 20 minutes
Servings 16


for the biskuits:

  • 375 g butter
  • 330 g sugar
  • 2 tbsp. vanilla sugar
  • pinch of salt
  • 6 eggs
  • 375 g flour
  • 2 tbsp. baking powder
  • 3 tbsp. cacao powder
  • 1-2 tbsp. cinnamon

for the Bellini marmelade:

  • 3-4 tbsp. peach marmelade
  • 4-6 tbsp. Bellini (depends on texture of the marmelade)

for the filling:

  • 500 g mascarpone
  • 250 g heavy cream
  • 100 g yoghurt
  • 5 tbsp. white sugar
  • 1 package stabilizer for whipping cream

for the decoration:

  • 500 g heavy cream
  • 2 packages stabilizer for whipping cream
  • 1 tbsp. vanilla sugar
  • optional: decoration pearls


  1. For the biskuits: Layer baking pans with baking paper (if you don't have so many baking pans, don't worry, just bake the layers one after another!).
  2. In a bowl cream together butter, sugar and vanilla sugar. Add the eggs one after another. Mix flour, salt and baking powder together and add to the sugar-butter-egg-mix.
  3. Now divide the batter in seven portions. You can bake the first portion right away because it is the lightest one without any cacao or cinnamon in it. Take the second portion and add a pinch of cinnamon and cacao powder. Continue like this with the other portions. Just increase the amount of cinnamon and cacao powder by every layer. Pay attention to the color! The last portion should be the darkest one.
  4. Preheat oven to 180°C. Bake the layers for 15-20 minutes (depends on your oven). After baking remove from oven and let all the layers cool completely.

  5. Prepare Bellini-marmelade: Heat 3-4 tbsp. of peach marmelade and combine with 4-6 tbsp. of Bellini. This depends on the texture of the marmelade. It shouldn't be too fluid neither too firm because you still need to spread it on the layers.
  6. Prepare filling: Beat heavy cream with 1 tbsp of sugar and 1 package of stabilizer for whipping cream. In another bowl combine mascarpone, yoghurt and the rest of the sugar. Now combine both to get one smooth cream for the filling. Put in the fridge.
  7. After baking let the biskuits cool completely. Now start layering by taking the first cake bottom and pour with Bellini marmelade. Spread with the filling. Top with the next cake bottom. Repeat this with the other cakes bottoms.
  8. For the decoration: In a bowl beat heavy cream with vanilla sugar and 2 packages of stabilizer for whipping cream. Fill into a piping bag and pipe little tuffs all over the cake. Optional: Decorate with silver decorations pearls.