Best FOREST MOSS CAKE recipe is here for you!
If you liked this video click the like button, subscribe and share!
↓ CLICK FOR RECIPE ↓
INGREDIENTS:
· Baby spinach (200 g | 6 ⅔ cup)
· Cake flour (320 g | 1½ cup)
· Eggs (4 medium)
· Vegetable oil (140g | ¾ cup)
· Salt (pinch)
· Sugar (160g | ¾ cup)
· Baking soda (8 g | 2 tsp)
· Powdered Sugar (55g | ½ cup)
· Lemon juice (5g | 1 tbsp)
· Heavy cream (250 ml | 1 cup)
· Mascarpone cheese (250g | 1 cup)
· Raspberry (125 g | 1 cup )
STEP-BY-STEP INSTRUCTIONS:
1. Fresh baby spinach – puree in blender or food processor. (Frozen spinach: Place the frozen leaf spinach in a sieve over a bowl. Leave to defrost, then squeeze it against the sieve to get rid of the moisture.
2. Sponge cake: Seperate the yolks from the proteins. In a large bowl, beat the egg whites and put pinch of salt. Mix it and increase speed. After that, reduce rotation to minimum, add sugar in three parts. Still mixing, add oil, next yolks and finish using kitchen mixer. Add spinach puree and stir to combin. Add the sifted flour with baking powder and mix with a spatula just to combine.
3. Preheat oven to 180ºC / 356ºF
4. Prepare a baking pan with a diameter of 23cm / 9in lined with baking paper on the bottom. Pour the mixture into the prepared pan. Tap baking pan three times to come out air bubbles.
5. Bake at 180ºC / 356ºF for 40-45 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and let it cool.
6. Cream: mix mascarpone cheese with heavy cream (whipping cream) whisk until stiff on the highest speed. Then, reduce rotation to minimum, add powdered sugar. Put to the fridge.
7. Prepare water with lemon juice and powdered sugar.
8. Cool cake: cut the top off the cake. Crumble the top into a separate bowl. Cut the cake horizontally through the centre of the cake to make two layers.
9. Clean a baking pan, put fresh baking paper and put bottom layer, make it wet by brush with prepered water. Sandwich the layers of the cake with mascarpone cheese, leaving 3 tbsp cream for the top. Put second layer (if you like moist cake - soak it). Spread the rest of the cream over the entire cake and sprinkle with crumbs.
10. Put raspberries or pomegranate seeds.
11. Keep in fridge for 5 hours.
12. Enjoy!
