Emerald spinach cake
Description
Homemade baked goods for tea. If you know how to bake sponge cakes, making one like this but with spinach will be no trouble for you! The dessert is very easy to prepare: finely chopped fresh or frozen spinach is added to the sponge batter, which gives the baked goods their color
Instructions
- 1
Step 1
Prepare the ingredients listed.
- 2
Step 2
Crack the chicken eggs into a deep bowl and add 150 grams of granulated sugar and salt. Whisk for about 3–5 minutes until light and airy.
- 3
Step 3
Fold in the wheat flour with a silicone spatula or whisk, working gently so you don’t knock out the air bubbles.
- 4
Step 4
Separate a bunch of spinach by hand and cut off the stems. Rinse each leaf on both sides and shake off excess moisture. Cut the leaves into ribbons and put them in the bowl of an immersion blender. Pour in 1–2 tbsp cold water and blend until almost puréed.
- 5
Step 5
Preheat the oven to 180 degrees. Pour the spinach mixture into the sponge batter and mix well.
- 6
Step 6
The dough should turn out slightly green. Grease the pan with vegetable oil or butter.
- 7
Step 7
Put the dough in the pan and bake in the oven for 25–30 minutes until golden. The diameter of the pan in the photo is 20 cm.
- 8
Step 8
Check the baked sponge cake with a wooden skewer, take it out of the oven still in the pan, and lay it on its side in the pan so it does not collapse. After it has cooled, remove it from the pan.
- 9
Step 9
Cut off the top of the sponge cake and slice it into 2 or 3 rounds. The middle of the sponge will turn out incredibly colorful!
- 10
Step 10
Whip the cream with a mixer or in the bowl of a food processor with the remaining granulated sugar.
- 11
Step 11
Spread cream on every sponge cake round, finishing with cream as the final layer. Put the cake in the refrigerator for 1 hour so it can soak through.
- 12
Step 12
When serving, decorate the cake to your taste using sponge from the trimmed-off top.