A cake prepared with kefir, strawberries, and jelly.
Ingredients
For the Spinach Cake
- Eggs – 2 pieces
- Sugar – 1 tablespoon
- Vanilla sugar – 1 tablespoon
- Olive oil – 1 tablespoon
- Frozen spinach – 0.5 cube
- Cake flour – 2 tablespoons
- Baking powder – 0.5 teaspoon
- Salt – a pinch
For the Kefir and Strawberry Mousse
- Kefir – 400 ml
- Powdered sugar – 1 tablespoon
- Strawberry jelly – 3 pieces
- Dessert gelatin – 2 teaspoons
- Strawberries – 70 grams
- Whipped cream spray – 2 tablespoons
For the Syrup
- Boiled water – 50 ml
- Vanilla sugar – 0.5 teaspoon
Preparation
- Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff, gradually adding one yolk at a time. Then gently fold in the olive oil, sifted flour mixed with baking powder, and blended spinach.
- Pour the batter into a prepared 22 cm diameter cake pan (line the bottom with parchment paper). Preheat the oven to 180°C, place the sponge cake in it, and bake for about 10-12 minutes.
- Dissolve the gelatin in 2 tablespoons of cold water. In another saucepan, dissolve the strawberry jelly in 200 ml of boiling water, then combine with the gelatin. Pour 60 grams of strawberries into a saucepan, bring to a boil, blend, and mix with the liquid jelly.
- Blend the kefir with a tablespoon of powdered sugar, gradually adding 2/3 of the strawberry mixture.
- Once the sponge cake has cooled, drizzle it with syrup, pour the prepared kefir mixture over it, and refrigerate to chill.
- Mix the remaining strawberry mixture with 1 cup of hot water, add the remaining strawberries, mix, and let it set. Then pour it over the chilled kefir mixture. Return to the refrigerator, chill, decorate with whipped cream and fruits.
