An unconventional green sponge cake with spinach and basil, filled with fluffy raspberry-yogurt mousse.
Ingredients
For Decoration
- Fresh basil – 5 g
- Raspberry – 120 g
Spinach and Basil Sponge Cake
- Fresh basil – 40 g
- Sugar – 80 g
- Eggs – 2 pieces
- Butter – 40 g
- Olive oil – 1 tablespoon
- Baking powder – 1 teaspoon
- Lime – 1 piece
- Wheat flour – 180 g
- Baby Spinach – 60 g
Raspberry Sauce
- Powdered sugar – 40 g
- Raspberry – 100 g
- Vodka – 30 ml
Raspberry-Yogurt Mousse
- Powdered sugar – 50 g
- Natural yogurt – 100 g
- Raspberry – 150 g
- Water – 50 ml
- Gelatin – 8 g
- 30% Cream – 200 ml
Preparation
Step 1: Blend Spinach with Basil Wash and dry the spinach and basil, then blend them. Grate the zest of the lime and squeeze out the juice – blend with the spinach and basil.
Step 2: Bake the Sponge Cake Beat the eggs. Gradually add sugar and beat until fluffy. Add soft butter to the egg mixture while continuously mixing. Pour in 1 tablespoon of olive oil, add the blended spinach and basil – mix. Sift flour with baking powder into the mixture. Combine the ingredients vigorously. Transfer the dough to a baking sheet lined with parchment paper and spread it evenly. Bake in an oven preheated to 170°C for about 14-15 minutes.
Remove the sponge cake from the oven and transfer it to a cold baking sheet. Allow it to cool.
Step 3: Prepare Raspberry Mousse Soak gelatin in 50 ml of cold water and dissolve it in the microwave or in a water bath. Blend raspberries with powdered sugar and natural yogurt, then combine in a large bowl with the dissolved gelatin. Whip chilled cream and gradually add it to the raspberry-yogurt mixture while stirring continuously. Set the mousse aside in the refrigerator to set (about 45-50 minutes).
Blend raspberries with powdered sugar, then strain through a sieve. Combine the sauce with alcohol, mix.
Step 4: Cut Circles from the Sponge Cake Using a pastry ring with a diameter of about 6-7 cm, cut circles from the sponge cake. Transfer the raspberry-yogurt mousse to a piping bag.
Using a pastry ring, cut circles from the sponge cake with a diameter of about 6-7 cm. Transfer the raspberry-yogurt mousse to a piping bag. Pipe the mousse around the edges of the sponge cake. Place raspberry sauce in the center and cover it with mousse. Place another sponge cake on top. Repeat the process. Pipe mousse on the top sponge cake, add sauce in the center, and place fresh raspberries. Decorate with basil leaves.
