Forest Moss Cake

1 CAKE

Do hodinky

Buy all ingredients right below the recipe

SPINACH CAKE BASE

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

CREAMY CREAM

250 ml whipping cream
250 g mascarpone
3 tablespoons powdered sugar

FOR ASSEMBLING THE CAKE

pomegranate for decoration
forest fruit for decoration
6 tablespoons lemon curd

INSTRUCTIONS FOR Spinach Cake Base

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 diameter cake pan 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 beat at the highest speed for about 10 minutes until a light dense foam forms. Then, while still beating, slowly pour in the oil in a thin stream. Carefully fold the spinach puree, lemon juice, and finally the flour into the batter using a spatula or spoon.
4
Pour the batter into the prepared cake pan, smooth the surface, and bake for 50 to 60 minutes in an oven preheated to 175°C with a fan. Let the baked cake base cool. It's best to bake it a day in advance.

INSTRUCTIONS FOR Creamy Cream

1
Both mascarpone and cream must be well chilled. Put them together with sifted sugar into a bowl and whip into a smooth cream. Start the mixer at low speed, increase to full speed after a minute, and whip for about 1½ minutes until the cream is almost whipped, then reduce the speed back to low and finish whipping the cream until it is firm enough but not overwhipped.

Instructions for Assembling the Cake

1
Remove the cooled cake base from the cake pan. Cut off the top part, which will be crumbled on the cake surface later. Cut the remaining cake base into two equally wide parts. Place the bottom part on a cake platter and close it in a cake ring. Spread half of the lemon curd and then the whipped cream on it. Cover with the second part of the cake base, spread the remaining lemon curd on it. Crumble the cut-off top part of the cake base 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 cake surface with fruit.

Tip

You can also prepare lemon curd at home according to Maryna's recipe. Ingredients 200 ml lemon juice (about 3 large lemons) 120 to 160 g powdered sugar (to taste) 2 eggs 2 egg yolks 100 g butter zest of 3 lemons Mix all ingredients except butter in a saucepan with a thicker bottom. 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; the mixture will thicken to a pudding-like consistency. Then strain it through a sieve and transfer it to a sealable jar. The lemon curd will thicken even more as it cools. Store in the refrigerator for a week in a sealed jar.

Laskominy od Maryny

A successful Brno-based food blogger and owner of a great bakery has teamed up with Rohlik to bring you a batch of great treats.