We invite you to prepare Forest Moss – Spinach Cake with Cream and Pomegranate. This cake truly looks like a work of art. The combination of green and red colors perfectly matches its name, “Forest Moss.” The top of the cake is adorned with crumbled sponge cake, imitating moss, and garnished with pomegranate seeds. This delicious and unique recipe is designed for a 23 cm (9-inch) cake pan.
Ingredients:
Sponge Cake:
- 450 g (16 oz) frozen, finely chopped spinach
- 2 cups of all-purpose flour
- 1 cup of sugar
- 3 eggs
- 1 cup of canola oil
- 2 tablespoons of baking powder
- Vanilla sugar
- ½ pomegranate
Cake Syrup (Punch):
- 1 cup of water
- Juice of half a lemon
- 1 teaspoon of sugar
Whipped Cream Frosting:
- 400 ml (1 ⅔ cups) heavy cream
- 250 g (9 oz) mascarpone cheese
- 1 packet of lemon or orange jelly
- 4 tablespoons of powdered sugar (or granulated sugar to taste)
- ⅓ cup of hot water
Yogurt Cream:
- 800 g (28 oz) Greek yogurt
- Sweetener of choice (stevia, honey, etc.) to taste
- 1 packet of lemon or orange jelly
- ⅓ cup of hot water
Instructions:
Yogurt Cream:
- If needed, strain the yogurt to remove excess liquid.
- Dissolve the jelly in hot water.
- Beat the yogurt with the sweetener until smooth.
- Gradually mix in the dissolved jelly.
- Place the mixture in the refrigerator to thicken.
Whipped Cream Frosting:
- Whip the heavy cream until fluffy, adding powdered sugar toward the end of whipping.
- Gently mix in the mascarpone cheese.
- Dissolve the jelly in water and add it to the frosting mixture.
- Refrigerate the frosting to thicken.
Sponge Cake:
- Thaw the spinach and press it thoroughly through a sieve to remove excess moisture.
- Beat the eggs with sugar until fluffy.
- Sift the flour with baking powder and vanilla sugar, then fold it into the egg mixture.
- Slowly drizzle in the oil while mixing.
- Add the spinach and gently combine until evenly distributed.
- Pour the batter into a greased and breadcrumb-dusted 23 cm (9-inch) cake pan.
- Bake at 180°C (350°F) until a toothpick inserted into the center comes out clean.
- Once cooled, remove the sponge cake from the pan and cut it into layers. Crumble the top layer by hand or with a fork.
Assembling the Cake:
- Prepare the syrup by mixing water, lemon juice, and sugar.
- Brush the cake layers with the syrup to moisten them.
- Layer the cake with both creams, alternating between them.
- Sprinkle the crumbled sponge cake on top.
- Decorate with pomegranate seeds.
For the best flavor and texture, allow the cake to set in the refrigerator before serving.
Your Forest Moss – Spinach Cake with Cream and Pomegranate is ready! Enjoy!