Forest moss with blueberries 💚💜
💜You'll find more tried-and-true recipes in my books💜
💥Now available in a set at CHEAPER💥 BUY at sklep.orchideli.com 📚
✅ SPINACH CAKE
🔸 For a 20 x 30 cm baking pan
◽ 6 L eggs
◽ 1 cup sugar
◽ 3/4 cup oil (150 g)
◽ 3 cups all-purpose flour (500 g)
◽ vanilla or vanillin sugar
◽ 2 heaping teaspoons baking powder (13 g)
◽ 200 g fresh spinach or 400 g frozen, chopped
1. Remove the eggs from the refrigerator at least 1 hour before baking. 2. Wash the fresh spinach and add it to a pot, adding a little water (1-2 tablespoons). Sauté the spinach briefly, just enough to wilt the leaves but not to lose their color. Then blend everything thoroughly.
If using frozen spinach, remove it to a sieve a few hours before baking (the evening before baking) to thaw and drain thoroughly.
3. Line the bottom of a prepared baking sheet with parchment paper.
4. Crack the whole eggs into the bowl of a stand mixer, add the sugar and vanilla sugar, and beat until light and fluffy – about 10 minutes.
5. Meanwhile, combine the flour and baking powder.
6. Once the eggs are beaten, reduce the mixer speed and slowly add the oil, whisking constantly.
Then add the pureed spinach and mix briefly. 7. Once everything is mixed, set the mixer aside (or replace the whisk attachment with a K-type beater) and add the flour and baking powder a few spoons at a time, mixing gently.
8. Pour the batter into a baking pan and immediately bake in an oven preheated to 170°C (350°F) with top and bottom heat, without convection, or 160°C (350°F) with convection, on the second rack from the bottom.
9. Bake the cake for about 40 minutes or until a toothpick inserted into the oven comes out clean.
10. After baking, remove it from the oven immediately and let it cool.
✅ SOAKING
◽ 1 cup boiled water (250 ml)
◽ 2 teaspoons sugar (10 g)
◽ 4-5 tablespoons lemon juice
Mix all the punch ingredients. ✅ BLUEBERRY FRUITS
◽ 500 g blueberries (blackcurrants, blackberries, haskap berries)
◽ 1/2 cup sugar (100 g)
◽ 5 teaspoons potato starch (40-50 g)
1. Place the fruit in a pot (you can use frozen), add the sugar and potato starch.
2. Heat until the sugar dissolves and the mixture thickens.
3. Cover the prepared frużelina and set aside to cool. ✅ CREAM
◽ 500 g heavy cream (36%), well chilled
◽ 250 g mascarpone cheese, chilled
◽ 3 tablespoons powdered sugar (to taste)
◽ 1 x cream-fix
1. Whip the heavy cream, mascarpone cheese, and powdered sugar until fluffy. Then divide the mixture into 3 equal parts.
2. Add 1/3 of the blueberry frużelina to the first part and mix thoroughly (preferably without a mixer).
3. Soak the spinach cake layer with half of the punch, spread a thin layer of blueberry frużelina on top. Then spread the entire cream with blueberries, smoothing it out roughly.
4. Spread 1/2 of the white cream on top and smooth it out again. 5. Cover the cream with the spinach cake layer and drizzle with the remaining punch.
6. Spread the remaining frużelina on top, spreading it evenly. Cover the frużelina with the remaining light cream.
7. Sprinkle the top with additional almond flakes.