COMPONENTS
16 PORTS, AFTER 353 KCAL
GREEN CAKE
COMPONENTS
16 PORTS, AFTER 353 KCAL
GREEN CAKE
450 g packet of frozen spinach (leaves) or 450 g of fresh
2/3 glass of oil
1 glass of sugar
3 eggs
2 glasses of wheat flour
2 spoons of baking powder
MASCARPONE CREAM
250 g mascarpone cheese (cold)
200 ml cream 36% or 30% from a carton (cold)
4 tablespoons of powdered sugar
1 teaspoon of vanilla
1 op. kreman-fix (to stiffen the cream - optional)
DECORATION
pomegranate, blueberry, mint leaves
PREPARATION
GREEN CAKE
Frozen frozen spinach, squeeze (but not too much), blend with a blender into a uniform mousse. Put the fresh spinach after washing into the pan and heat for about 1-2 minutes until stirring, then put it on the strainer, squeeze out, and blanch.
Heat eggs (they beat better) - put in a bowl, pour very hot tap water and leave for a few minutes, if necessary change the water to a warmer one.
Preheat the oven to 180 degrees C. Put the eggs into a bowl, add sugar and beat to fluffy and light mass. Then, by continuously whipping, pour a thin stream of oil. Add the spinach mousse and mix at low speed to mix the ingredients. Separately sift the flour and mix with the baking powder. Pour into beaten eggs and mix briefly at low speed, only to combine the ingredients.
Pour into a mold with a diameter of 24 cm - bottom lined with paper and bake for about 40 - 45 minutes to dry stick. Remove and cool completely.
MASC ARPONE CREAM
Put mascarpone cheese and cream into the bowl, add powdered sugar and vanilla. Baste for a few minutes until the mass increases volume and is fluffy. At the end, you can blend with cream - fix (contains only starch and glucose).
RATIO
Cut the dough into 2 parts. Place the lower one on the paterze or on the plate. Put mascarpone cream. From the top green part of the dough, choose a green spoon and put on a cream. We will not use the remaining empty dome of the cake. Garnish with pomegranate or blueberry and mint leaves.
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