Forest Moss Cake
60 min
Under an hour
Laskominy od Maryny
Ingredients
Preparation method
METHOD FOR Spinach Sponge Cake
Let the frozen spinach thaw, squeeze out the water through a sieve, and blend it. Blend fresh spinach into a smooth puree. All ingredients must be at room temperature.
Line the bottom of a ∅ 24 cm cake tin with baking paper, grease the sides with butter, and dust with coarse flour.
Sift the flour with baking powder. Crack the eggs into a bowl, add sugar and salt, and whisk at the highest speed for about 10 minutes until a light, thick foam forms. Then, while continuously whisking, slowly pour in the oil in a thin stream. Carefully fold in the spinach puree, lemon juice, and finally the flour into the batter with a wooden spoon or spatula.
Chef's tip
You can also prepare lemon curd at home according to Maryna's recipe. Ingredients 200 ml lemon juice (from about 3 large lemons) 120 to 160 g powdered sugar (to taste) 2 eggs 2 egg yolks 100 g butter grated zest from 3 lemons Combine all ingredients, except butter, in a heavy-bottomed saucepan. Heat the mixture over low heat, stirring constantly with a whisk, for 2 minutes. Remove the saucepan from the heat and stir in the butter cut into pieces. Return the saucepan to low heat and cook, stirring constantly, for 3 minutes, during which time the mixture will thicken to a pudding-like consistency. Then strain it through a sieve and transfer to a sealable jar. The lemon curd will thicken even more as it cools. Store in a sealed jar in the refrigerator for a week.