Forest moss cake with jelly and berries
A striking forest moss cake with spinach, black jelly, mascarpone cream, blueberries and strawberries.
Prep time
30 min
Cook time
45 min
Waiting time
2 godz.
Total
3 godz. 15 min
Servings
12
Difficulty
Łatwy
Ingredients
Spinach sponge
- 3 szt.eggs
- 200 gsugar
- 170 goil or melted butter
- 200 gfresh spinach, blended smooth
- 300 gwheat flour
- 2 łyżeczkibaking powder
Mascarpone cream
- 200 gvery cold 30% or 36% whipping cream
- 500 gmascarpone cheese
- 3 łyżkipowdered sugar
- 1 opakowaniecream stabilizer (optional)
Jelly and fruit
- 1 opakowaniejelly/gelatin dessert, I used black, but any favorite flavor works
- 300 mlhot water
- blueberries (for decoration)
- strawberries (for decoration)
- bilberries or other favorite fruit (optional)
Nutrition facts* / 12 servings
of which saturated 11.8 g
of which sugars 1.2 g
* Approximate values, calculated from 1 of 15 recipe ingredients.
Instructions
- 1
Beat the eggs with sugar. Crack 3 eggs into the mixer bowl and add 200 g sugar. Beat until light and fluffy.
- 2
Add the fat. While still beating, slowly pour in 170 g oil or melted butter in a thin stream. Keep beating until the fat is fully combined into the batter.
- 3
Add the fresh spinach. Add 200 g finely blended fresh spinach. Mix on high speed. Fresh spinach gives the cake a much nicer, more intensely green color.
- 4
Add the flour with the baking powder. In a separate bowl, mix 300 g wheat flour with 2 tsp baking powder. Sift the dry ingredients into the spinach batter.
- 5
Mix the batter. Mix everything on the lowest mixer speed, or by hand with a spatula, just until combined. Don't overmix.
- 6
Bake the spinach sponge. Pour the batter into a 26 cm springform pan lined with baking paper. Bake at 180°C, top-bottom heat, no fan, for about 45 minutes, until a toothpick comes out dry.
- 7
Prepare the jelly. Dissolve the jelly powder in 300 ml hot water, mix thoroughly and set aside to cool. The jelly should start to firm up slightly but still be pourable over the cake.
- 8
Cool and prepare the sponge. Remove the baked sponge from the oven and let it cool completely. Then slice off the top layer and crumble that piece into a bowl. You'll need it for the moss effect.
- 9
Make the mascarpone cream. Pour 200 g of very cold whipping cream into the mixer bowl. Start beating. Once the cream begins to thicken slightly, add 500 g of mascarpone, a spoonful at a time. Add 3 tbsp powdered sugar and beat briefly, just until you get a thick, stable cream. You can optionally add cream stabilizer.
- 10
Assemble the cake. Spread a thin layer of cream over the bottom sponge layer. Arrange the fruit on top of the cream, such as blueberries, strawberries and bilberries. Pour the setting jelly over the fruit and chill the cake in the fridge until the jelly sets.
- 11
Add the cream and the moss. Spread the rest of the cream over the set jelly and level it out. Scatter the crumbled sponge on top so it looks like forest moss.
- 12
Decorate and chill. Decorate the cake with blueberries, strawberries or other fruit. Chill in the fridge, then slice and serve.
Tip
Use fresh spinach, since it gives the cake the best green color. Don't overmix the batter once you've added the flour, or the sponge will turn out heavy. The jelly should be starting to set but still pourable before you pour it over the fruit. The whipping cream and mascarpone should both be very cold, so the cream whips faster and stays stable. The cake tastes best after chilling in the fridge.
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