Moss Cake

Name: Moss Cake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 10 SERVINGS
Cuisine: Česká kuchyně
Ingredients: 125 g fresh spinach (or frozen and drained of excess water); 180 ml rapeseed oil; 3 M-sized eggs; 200 g white granulated sugar; Zest from 1 medium lemon (finely grated); 2 tablespoons lemon juice; 300 g white plain wheat flour; 12 g baking powder; 300 g mascarpone; 80 g white powdered sugar; 2 tablespoons lemon juice; 250 ml whipping cream (31% fat); 100 g fresh blueberries; 100 g fresh raspberries; Baking paper

10 SERVINGS

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Buy all ingredients right below the recipe

INGREDIENTS FOR THE CAKE BASE

125 g fresh spinach (or frozen and drained of excess water)
180 ml rapeseed oil
3 M-sized eggs
200 g white granulated sugar
Zest from 1 medium lemon (finely grated)
2 tablespoons lemon juice
300 g white plain wheat flour
12 g baking powder

INGREDIENTS FOR THE CREAM

300 g mascarpone
80 g white powdered sugar
2 tablespoons lemon juice
250 ml whipping cream (31% fat)

FOR GARNISH

100 g fresh blueberries
100 g fresh raspberries

YOU WILL ALSO NEED

Baking paper

METHOD

1
First, preheat the oven to 170 °C and line the bottom of a springform pan (⌀ 24 cm) with baking paper.
2
Place the spinach and 180 ml of rapeseed oil into a tall container. Blend until smooth and pour the resulting mixture into a larger bowl.
3
In another bowl, crack 3 eggs, add granulated sugar, and whisk until foamy. Pour the whisked foam into the bowl with spinach and oil. Add finely grated lemon zest and 2 tablespoons of lemon juice and mix. Then sift plain flour and baking powder into the bowl and mix.
4
Pour the finished batter into the prepared pan and bake for 40–45 minutes at 160–170 °C.
5
After baking, remove the cake base from the oven and let it cool completely (1–2 hours).
6
Meanwhile, prepare the cream. In a bowl, whisk mascarpone with powdered sugar and lemon juice. Then slowly mix in the whipping cream and whisk until stiff (this will take 1–2 minutes). Store the prepared cream in the refrigerator.
7
Once cooled, slice the cake base horizontally in half so that the bottom part is slightly lower. From the top part of the cake base, cut off the domed portion and crumble it into a bowl.
8
Spread 3⁄4 of the cream on the bottom part of the cake base, cover with the top part, and apply the remaining cream on top. Finally, sprinkle the top of the cake with the crumbled cake base and decorate with fresh blueberries and raspberries.
9
The finished moss cake can be served immediately, but it's better to let it chill in the refrigerator for at least 30–60 minutes before serving.

30 minut v kuchyni

Do you want to enjoy a delicious meal, but weren't born to spend half a day in the kitchen? Then you've come to the right place! Cook quickly, deliciously, and affordably. The author of the photograph is Marie Bartošová.