“Forest Moss” Cake with Cream - Leśny Mech
Ingredients
For the sponge
- 200 g Fresh Spinach
- 3 Eggs
- 1 cup Sugar
- 2/3 cup Olive Oil or sunflower oil
- 2 cups Flour
- 2 tsp Baking Powder
For the cream
- 250 g Mascarpone
- 284 ml Double Cream
- 4 tbsp Icing Sugar
To decorate
- Blueberries
- Pomegranate Seeds
- Mini Eggs
Instructions
- Cook the washed spinach on a pan on medium heat for about 2 to 4 minutes. Place in a blender cup and using a hand blender blend till you get a silky muss texture liquid. Set aside.
- Preheat oven to 180C. Prepare baking springform by greasing all the edges with butter and line it out with parchment paper.
- In a large bowl place eggs and sugar and mix with a hand mixer until smooth and light colour (around 7min). Next, while still mixing gradually add oil. Add spinach muss and mix together at low speed until all ingredients combine.
- Sieve in the flour and baking powder. Mix all together well with a mixer or a spatula. Pour the ready cake butter into baking springform and bake for around 30 min. When it's ready take it out of the oven and let it rest until is completely cooled down.
- To prepare the cream filling place all the ingredients in a large bowl and using a hand mixer mix until the cream gets a thick and stiff texture. This will take around 8 to 10 min.
- Take the sponge out of the baking form and cut off the top 1/3 of the cake. Place all the cut-off pieces in a bowl and crumble with your fingers to create green chunky sand – it will start to look like chunks of moss.
- On the bottom half of the cake spread the mascarpone cream. Next, cover the cream with crumbs of the sponge to create the moss look. Place in the fridge for around 2 hours. Decorate with fruits and chocolates before serving. Enjoy!