You know: children. Should they dislike veggies. Here’s how to:
In a bowl, mix together 6 spoons semolina, 1 teaspoon baking powder, 120 g sugar with some vanilla, 3 eggs, 100 g soft butter, 500 g curd cheese. Whisk briefly.
Put approximately 20 % of the batter into a new bowl and then a half of the rest (which would be 40 % of the total, as we know) into another bowl.
Add: cocoa and blueberries to the bowl with the 20% portion, beet root juice and blueberries to the second bowl (with 40 %) and processed young spinach leaves to the third bowl (also 40 %). You need to shred the spinach leaves together with some cake batter for a better result. I don’t think I should tell you about the quantities, the only important thing seems to be not to overdo the cocoa or juice.
Add some semolina to beet root and spinach batter; they shouldn’t be too liquid (something like 2-3 spoons, no need to exaggerate, though).
Off you go then: pour the cocoa mass into an oil-and-flour coated baking dish (springform pan).
Lightly sprinkle some semolina over it, so that the colored layers won’t merge too much, and add the next layer, mine was pink:
Sprinkle with semolina and add the next layer:
As you see, my batter was too runny and the layers got all mixed up. Well.
Bake for 60 minutes at 175 °C in a pre-heated oven. Take it out, let it cool down and serve:
A Badly Bruised Cake, anyone? 😀
It does taste well, though. I covered it with some Delice de Liege, for a more conventional look.