Have you ever tried moss cake?
If not you have to try it!
It is not just the beautiful color of the sponge but also very delicious taste. And if you add mascarpone cream and fresh fruit the result will be absolute amazing taste expirience.
Recipe is for mold size 20cm:
120g (1 cup) of fresh leaf spinach
5 eggs
200g (¾ cup) of granulated sugar
120 ml (½ cup) of oil
1 teaspoon of vanilla extract
350g (1 ½ cup) all purpose flour
1 teaspoon of baking powder
pinch of salt
Cream:
500 g (2 ¼ cups) mascarpone
500 g (2 ¼ cups) whipping cream (33-40%)
1 teaspoon of vanilla extract
powdered sugar to taste
To finish:
seasonal fruit
If you bake the sponge in a cake form, it needs to be trimmed afterwards so that its unique color stands out. Or you can bake it on a baking sheet and cut out the individual layers.
Directions:
Preheat the oven to 180°C.
First, blend the spinach. If it is too liquid, transfer it to a strainer and let the excess liquid drip off so as not to thin the batter too much.
Sift flour and mix with baking powder and salt. Let’s put it aside.
Separate the yolks from the whites. Place the egg whites in the bowl of the stand mixer and start whipping. As soon as the foam starts to form, add sugar to the mixture and beat stiff peaks.
Then beat in the egg yolks one at a time.
Once they are whipped, add oil and vanilla extract.
Beat the flour with baking powder and salt into the mixture with rubber spatula. Pour the dough into a mold lined with baking paper. If you bake on a baking sheet, the dough will be baked in about 20 minutes.
If you bake in a cake tin, it takes longer, approx. 40-50 minutes, depending on the type of oven.
Remove from the oven and leave to cool in the form.
In the meantime, whip the cream.
Put the mascarpone with the whipped cream in a mixing bowl.
Both must be at the same temperature so that the cream does not curdle. Add powdered sugar to taste and vanilla extract and beat until stiff.
You can add 1 tablespoon of granulated sugar. This sugar acts as a stiffener for the whipped cream and it will be beautifully firm.
Finish the cake.
We cut the body into 3x or cut it according to the form. I always moisten with sugar syrup with rum to make the cake moist.
Frost the cake with mascarpone cream and decorate it with fresh fruits.
Well, we’re done.
The sponge has a beautiful green color and is really delicious, so be sure to try it 🙂 .
And if you want to try something new, bake Oreo cake.
Link here: https://bakingisapassion.com/oreo-cake/
Baking cakes is my big passion, which I have hopelessly fall in love. Join me and I will tell you the secrets of perfect cakes. Step by step, together we will create a perfect cake, cupcake or pastry that will melt on the tongue.
