A cake made from spinach dough, with mascarpone cream mixed with fruits and chocolate glaze.
Ingredients
Dough
- Frozen spinach – 450g or Fresh spinach – 450g
- Vegetable oil – 2/3 cup
- Powdered sugar – 1 cup
- Eggs – 3
- All-purpose flour – 2 cups
- Baking powder – 2 teaspoons
Cream
- Mascarpone cheese – 250g (chilled)
- Heavy cream – 200ml (chilled)
- Powdered sugar – 5 tablespoons
- Whipping cream stabilizer – 2 packets (optional)
Fruits
- Frozen mixed forest fruits with currants – 200g (or fresh mixed fruits)
Glaze
- Dark chocolate – 100g
- Heavy cream – 50ml
Preparation
Dough Thaw the frozen spinach on a sieve, then squeeze out excess water, blend with a blender into a smooth puree. For fresh spinach, wash and put it in a saucepan, stirring, and heat for about 1 – 2 minutes until wilted, then blend into a puree.
Preheat the oven to 180 degrees Celsius.
Warm the eggs (they beat better) – put them in a bowl, cover with very hot tap water, and leave for a few minutes. Then beat on high speed with a mixer (about 8 – 10 minutes) until fluffy and light with the addition of powdered sugar.
While continuously beating, gradually pour in the oil in a thin stream (beat for about 8 – 10 minutes in total).
Add the spinach puree and mix on low speed until the ingredients are combined into a uniform mass.
Sift the flour separately and mix with baking powder. Add to the beaten eggs and mix on low speed, just until the ingredients are combined into a uniform dough.
Pour the batter into a 24 cm diameter cake pan (lined with parchment paper) and bake for about 40 minutes until a toothpick inserted comes out dry. Remove from the oven and let it cool completely.
Remove the browned skin from the entire cake (scrape it off with a knife) and discard it. Cut off a small dome from the cake, leveling the top, and crumble it (keep it for decoration). Cut the cake into 2 layers.
Cream Put the well-chilled mascarpone cheese and cream into the mixer bowl, add powdered sugar, and beat for 2 – 3 minutes until the mixture increases in volume and becomes fluffy.
Finally, mix with whipping cream stabilizers, which will stiffen the cream. Set aside 3 tablespoons of cream for the top of the cake. Gently mix the rest with the frozen fruits (keeping 2 tablespoons of fruits for decoration).
Assembling Place the bottom part of the cake on a serving plate. Spread the cream with fruits, cover with the second part of the cake. Spread the top and sides with the reserved 3 tablespoons of cream (without fruits).
Glaze Break the chocolate into pieces and place in a bowl with the cream. Slowly melt in a water bath or microwave, mix until smooth. If the chocolate seizes, it can be saved by adding a tablespoon of cold cream or milk, stirring after each addition.
Pour the glaze over the cake, decorate with green dough and reserved fruits. Refrigerate for 1 – 2 hours before serving.
