Moss Roll

INSTRUCTIONS

• 1
  Preheat the oven to 170 °C and line a smaller baking tray of approximately 40x30 cm with baking paper. Transfer the spinach to a blender, add the oil, milk, and lemon juice, and blend into a smooth puree. Whisk the eggs together with the sugar in a mixer or hand whisk until light and fluffy, which takes a few minutes. Once the eggs are whipped, quickly whisk in the spinach mixture. Mix the flour with the baking powder and salt and gently fold it into the egg mixture using a spatula.
• 2
  Pour the batter onto the prepared tray, smooth it out, and place it in the preheated oven for about 20 minutes or until the top is lightly golden to brown. Immediately after removing from the oven, flip the batter face down – the top of the batter – onto a clean towel. Carefully peel off the baking paper, which should come off very easily. Roll the hot batter into a roll with the towel from the shorter side so that the batter is more rolled and the roll is thicker, and let it cool completely.
• 3
  Once the base is cooled, prepare the cream. Whisk the softened butter with the sugar and vanilla into a foam, then add the curd and whip into a smooth and thick cream. Unroll the cooled roll and completely spread it with the cream, saving some cream for decoration. Roll the base again in the same direction as the roll was rolled before.
• 4
  Finally, decorate with cream using a pastry bag and top with strawberries and blueberries, you can also add nuts or pieces of the base.