Forest Moss Cake

Name: Forest Moss Cake
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 1 CAKE
Cuisine: Česká kuchyně
Ingredients: 500 g frozen or fresh spinach; 350 g coarse flour; 220 g granulated sugar; 14 g baking powder; 100 ml sunflower oil; 5 eggs; 2 tablespoons lemon juice; pinch of salt; 250 ml whipping cream; 250 g mascarpone; 3 tablespoons powdered sugar; pomegranate for decoration; forest fruit for decoration; 6 tablespoons lemon curd

1 CAKE

Under an hour

Buy all ingredients right below the recipe

SPINACH SPONGE CAKE

500 g frozen or fresh spinach
350 g coarse flour
220 g granulated sugar
14 g baking powder
100 ml sunflower oil
5 eggs
2 tablespoons lemon juice
pinch of salt

CREAM FROSTING

250 ml whipping cream
250 g mascarpone
3 tablespoons powdered sugar

FOR CAKE ASSEMBLY

pomegranate for decoration
forest fruit for decoration
6 tablespoons lemon curd

METHOD FOR Spinach Sponge Cake

1
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.
2
Line the bottom of a ∅ 24 cm cake tin with baking paper, grease the sides with butter, and dust with coarse flour.
3
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.
4
Pour the batter into the prepared cake tin, smooth the surface, and bake for 50 to 60 minutes in an oven preheated to 175°C with a fan. Let the baked sponge cake cool. It's best to bake it the day before.

METHOD FOR Cream Frosting

1
Both mascarpone and cream must be well chilled. Place them together with the sifted sugar in a bowl and whisk until a smooth cream forms. First, turn the mixer to low speed, after a minute increase to full speed, whisk for about 1½ minutes until the cream is almost whipped, then reduce the speed back to low and finish whisking the cream until it is firm enough but not over-whipped.

Cake Assembly Instructions

1
Remove the cooled sponge cake from the cake tin. Cut off its top part, which will later be crumbled over the cake. Cut the remaining part of the sponge cake into two equally thick layers. Place the bottom layer on a cake stand and enclose it in a cake ring. Spread with half of the lemon curd and then with the whipped cream frosting. Cover with the second layer of sponge cake, spread it with the remaining lemon curd. Crumble the cut-off top part of the sponge cake on top. Chill in the refrigerator for two hours.
2
Carefully remove the chilled cake from the cake ring, smooth the edges, and decorate the surface of the cake with fruit.

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.

Laskominy od Maryny

A successful Brno food blogger and owner of a great bakery has joined forces with Rohlik to bring you a batch of delicious treats.