101 recipes


share on

Salted Rainbow Cake




Type 2 wheat flour

250 oz


100 oz

Sunflower oil

35 oz

Extra virgin olive oil

35 oz

Instant yeast for savoury dough

2 teaspoons

Natural sea salt

1 teaspoon

Soy drink

500 oz

Type 2 wheat flour

50 oz

Extra virgin olive oil

1 spoon


1 teaspoon


1 unit

Purple cabbages

100 oz

single courses from Italy

Salted Rainbow Cake

Salted Rainbow Cake

vegan with gluten high in calcium with good fats

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Salted Rainbow Cake

Single-serve savory cakes in order to satisfy all tastes in terms of vegetables. Perfect for Easter!

Salted Rainbow Cake step 1

step 1

First of all I suggest you prepare the vegetables. Wash them, remove petioles or hard parts (eg in the cabbage) and slice them very thin using a mandolin or the tool you prefer. I use a potato peeler with a blade about 10 cm wide so I do not hurt myself.

Salted Rainbow Cake step 2

step 2

Keep the vegetables moist by covering them with a wet and very wrung out napkin. Choose the vegetables you want: in addition to carrots and purple cabbage, I used zucchini and peppers.

Salted Rainbow Cake step 3

step 3

BESCIAMELLA Prepare the béchamel sauce by choosing the favorite vegetable drink, and following the procedure of the oily béchamel sauce already posted. Use 500 g milk, 50 g flour, nutmeg, salt, oil Put aside the pot of béchamel and keep it covered.

Salted Rainbow Cake step 4

step 4

BRILLI WITH BOLLING WATER Finally prepare the pasta brisée: this dough, having instant yeast, should be used immediately. In a bowl mix the dry ingredients: 250 g flour, baking powder, salt. Boil the 100 g of water.

Salted Rainbow Cake step 5

step 5

Pour the oil into the buckets (35 g Evo and 35 g sunflower) and add the boiling water, stirring with a spoon. Immediately knead by hand and roll the dough directly into the baking pans, preferably with the opening edge.

Salted Rainbow Cake step 6

step 6

Leave a raised edge decorated with the tines of a fork, prick the bottom and cover with the béchamel. I used hinged molds of 11 cm and one of 12 cm tartlets.

Salted Rainbow Cake step 7

step 7

Finally, decorate with the slices of vegetables starting from the outside, making a couple of turns for each vegetable and alternating colors.

Salted Rainbow Cake step 8

step 8

Bake at 200º, static oven, for 30 minutes. If you decide to make a single cake 20-22 cm, leave it in the oven for 35-40 minutes.

Salted Rainbow Cake step 9

step 9

You can alternate the vegetables as you want, in the picture you see carrots-cabbage, zucchini-peppers and finally zucchini-carrots-peproni-purple cabbage.

Salted Rainbow Cake step 10

step 10

If you decide to make a single 20-22 cm cake you can change the decorations. In the picture you see an example.

Salted Rainbow Cake step 11

step 11

If you want real portions, make the cakes in muffin molds with a diameter of 7 cm. This savory pie is a bit long to prepare, but it's not difficult at all.

Loading pic