Unusual beautiful color of this spectacular dessert, or rather smooth the transition of color from dark to light is achieved due to the use of various types of citrus. The basis of the pie on curdled milk and syrup, topped with a treat совсем не сложно. 
Time: 1 hour. 40 min Difficulty: easy Servings: 8 – 10 In recipes, measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Top
- 5 Meyer lemons, peel the zest from 1 lemon for the pie
- 3 sweet oranges Washington Navel
- 5 tangerines
- 3 bloody Moro oranges, peel the zest from 1 orange for the test
- 3 Red Ruby American Grapefruits
- 3 red Sicilian king oranges
- Equipment: 22 x 32 baking tray cm.
Syrup
- 1/4 Art. granulated sugar
- 2 tbsp. l brown sugar
- 1 tbsp. l (15 gr.) Butter
- 1 tbsp. l water
Yogurt biscuit
- 2 tbsp. premium flour
- 2 tsp baking powder
- 1 tsp soda
- 1/4 tsp salt
- 3/4 Art. softened butter
- 1 and 1/4 Art. granulated sugar
- 3 large eggs at room temperature
- 1.5 tbsp. yogurt
- 1 tsp vanilla extract
Recipes with similar ingredients: premium flour, dough biscuit, yogurt, eggs, vanilla extract, sugar Brown, Lemon, Oranges, Tangerines, Grapefruit
Recipe preparation:
- Preheat the oven to 170 ° C.
- For citrus tops: peel lemons, oranges and grapefruit, cut into slices 0.7 cm thick. Take a measuring segment 4 cm long and cut out the squares from citrus fruits. Gently lay the pieces on a baking sheet in one layer, this will be the top of the cake, so watch out for the gradient. Beginning with red oranges in the upper right corner, tightly stack the pieces and rotate them with corners to make diamonds.
- Lay the second row tightly in the grooves of the first row, lay citrus in color, moving from dark to light and laying out on 2 rows of each kind until you fill the entire space. Cut the remaining citrus rhombuses in half and finish laying them out by perimeter, filling the remaining “grooves”. You should be able to smooth edging.
- For syrup: place sugar, brown sugar, creamy oil and water in a small stewpan and bring to a gentle boil on medium heat; cook until sugar is dissolved. Pour syrup citrus fruits, and using a culinary brush, spread throughout surface.
- For yogurt biscuit: put flour in a bowl, baking powder, soda and salt. In another bowl, mix the butter and granulated sugar and beat with a hand mixer until white. Add eggs one by one and whisk. Add a mixture of dry ingredients to wet ingredients and whisk. Add the yogurt and beat until the dough will not become thick and without lumps. Stir in vanilla extract and citrus zest in the dough until combined.
- Pour the dough over the citrus fruits and spread with a spatula even layer. Bake the cake for 30-35 minutes, or until the toothpick inserted in the center of the pie will not come out clean, but the top of the pie will not turn golden brown. Take the cake out oven and let it cool for at least 30 minutes.
- Cover the pie with a cutting board and flip up quickly, but carefully. Slice on a board and place on a serving platter. Bring the orange flip-flop pie to the table. Pie recipe. Changeling with pineapple.
