Colorful Gelatin Cake

Prepare the different gelatins: dissolve each one in the indicated amount of cold water, then add the hot water. Refrigerate for 3 hours until firm.

For the crust, combine the flour, sugar, and baking powder in a bowl.

Incorporate the butter and egg into the dry mixture, working the dough until it is smooth and no longer sticks to your hands or the bowl.

Spread pieces of the dough on the bottom and up the sides of a springform pan, covering the surface. Use scissors to trim the excess dough.

Prick the bottom of the crust with a fork and bake in a preheated oven at 350°F (180°C) until golden brown.

While the crust cools, cut the already set gelatins into cubes.

In a stand mixer, whip the heavy cream until it thickens slightly.

Add the sweetened condensed milk and vanilla extract to the cream and continue mixing.

Bloom the unflavored gelatin powder and heat it in the microwave for 20 seconds. Add the liquid unflavored gelatin to the mixture in the mixer.

Assemble the cake by alternating layers of the prepared cream with the colored gelatin cubes, filling the entire height of the pan.

Refrigerate the assembled cake for 6 hours so it sets completely firm.

Unmold the cake and finish the decoration with whipped cream, raspberries, edible flowers, or other items as you prefer.