Pie the Rainbow with natural colors

Pie the Rainbow with natural colors

Ingredients:

Beet juice – 1-2 tablespoons
Carrot juice – 1 tablespoon
Yolk – 1 piece
Spinach juice – 1 tablespoon
Bilberry juice – 1 tablespoon
Blackberry juice – 1 tablespoon

For pie:
Flour – 3,5 glasses
Baking powder – 2 teaspoons
Soda – ? teaspoons
Sugar – 1,75 glasses
Desi – 75 g
Vegetable oil – 1,5 tablespoons
Proteins – 2 pieces
Milk – 1,5 glasses
Usual fat-free yogurt – ? glasses
Vanilla – 2,5 teaspoons

Butter cream:
Icing sugar – 3,75 glasses
Desi – 110 g
Vanilla – 1 teaspoon
Milk – 3 tablespoons
Whipped cream glaze:
Fat cream - 2 glasses
Icing sugar – ? glasses
Salt – 1/8 teaspoons
Vanilla - 1 teaspoon

Preparation:

To make natural colors for cake layers, squeeze out juice of spinach, beet and carrot. (On 1/4 glasses) put the frozen bilberry and blackberry in microwave that they have started up juice.

Shake up desi of room temperature with sugar and vegetable oil. Hammer yolks and again shake up to air state. Add vanilla, milk, yogurt, alternating to flour, baking powder and soda.

Pour dough in 6 forms, add the prepared dye that it has turned out 6 different korzhey:2 tablespoons of beet juice to everyone, 1,5 – carrot, 1 zheltok+1 milk tablespoon, spinach juice tablespoon, bilberry and blackberry (on 1 tbsp)

Bake cake layer of every color of 10-15 minutes at 175 C (check toothpick for readiness). Cool cake layers before getting from form (5 minutes). Shake up all ingredients for cream about several minutes to homogeneous, cream mass.

For glaze shake up cream with sugar and salt at average speed to air peaks. Add vanilla.

Lay out pie, greasing with butter cream between layers. Outside on all surface apply whipped cream glaze.

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