RAINBOW CAKE🎂🌈

Ingredients
For the Cake:
226 gr. of Butter at room temperature
426 gr. of sugar
5 egg white at room temperature
2 teaspoons vanilla
426 gr. of Wheat Flour
4 teaspoons of Yeast
½ teaspoon of salt
355 ml. of Milk at room temperature
6 Gel dyes (Different colors)

For the Buttercream:
400 gr. of Butter at room temperature
120 ml. milk
1 spoon of vanilla
600 gr. of Sugar Glass

Preparation
Biscuit:
-Preheat the oven to 175ºC.

Grease the molds for the biscuits (they can be disposable aluminum molds of 20 cm.)
Mix the Flour, the Yeast and the Salt; reservation.
-Bate the Butter with the Sugar and then place the Claras little by little. -Add the vanilla and mix until completely incorporated.
-Then, add the mixture of flour and milk in two parts, alternating them.
-Divide the dough into six balls and add two or three drops of gel dye (I recommend weighing the dough, then subtract the weight from the container and divide it into equal portions).
-You can use the colors that you like, but try to be different. -Put the masses in the molds and bake for about 15 minutes. - After that time, let it cool inside the mold on a rack about 10 minutes, before unmolding.

Buttercream: -But the butter until it is creamy.
-Add the milk, vanilla and half of the sugar, and beat until the cream is soft. - Add the remaining Sugar and beat one more time. -If the cream is too dry, add a little more milk. If it is too wet, add more sugar, until you get the desired consistency.

Final step:
-Use a plastic base or base that you prefer.

Place the cake layers in the order you want, covering them with two or three tablespoons of Buttercream.
-Once covered all the layers, I recommend leaving it to stand at room temperature for a few minutes.