Green cake

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

   How to make green cake? First, prepare the necessary ingredients for the dough according to the list. Take the highest grade flour. Take refined, odorless vegetable oil. Take large, selected eggs. If the eggs are small, take 5 pieces.

2. STEP 2

   

   You can use fresh or frozen spinach. Use half as much fresh spinach. Thaw frozen spinach and drain off some of the juice released. Grind the spinach thoroughly in a blender, then pass through a sieve.

3. STEP 3

   

   Add vegetable oil to the spinach puree and beat again with an immersion or stationary blender until smooth.

4. STEP 4

   

   Carefully separate the eggs into whites and yolks. Please note that not a single drop of yolk should get into the whites, otherwise they will not whip up later. Beat the yolks with a mixer with half the sugar and vanilla sugar until fluffy.

5. STEP 5

   

   Add spinach puree, lemon juice and zest to the yolks and stir.

6. STEP 6

   

   Beat the egg whites with a mixer with the remaining sugar until stiff peaks form. Read more about how to properly beat egg whites in a separate article at the link at the end of the recipe.

7. STEP 7

   

   Gently fold the beaten egg whites into the batter using a spatula.

8. STEP 8

   

   Add the flour sifted with baking powder in parts, gently mixing the dough with a spatula. The result will be a fluffy, slightly crispy airy dough. For more information on how to work with baking powder and flour, see the steps at the end of the recipe.

9. STEP 9

   

   Pour the dough into a greased baking dish (Ø 20 cm). Bake the crust in an oven preheated to 180℃ for about 30 minutes or longer until the skewer is dry. The exact time depends on your oven. Read more about how to choose the right baking time and temperature in the article. The link is at the end of the recipe.

10. STEP 10

    

    To stabilize the structure of the biscuit and prevent it from crumbling when cutting, let it rest for several hours. Cut off the top of the finished sponge cake and trim the sides. Cut the cake lengthwise into two layers.

11. STEP 11

    

    Remove the dark crust from the cut off lid. Crumble the green crumb.

12. STEP 12

    

    Prepare the impregnation. You can replace it with ready-made store-bought citrus-flavored syrup.

13. STEP 13

    

    In a bowl, combine water, lemon juice and sugar and stir until the sugar dissolves.

14. STEP 14

    

    For the cream, you can adjust the proportions of cream and curd cheese to your liking. I needed a thicker cream, so I took cream and cheese in equal proportions. If you need a fluffier cream, use more cream and less cheese. Adjust the amount of sugar to your taste. You can replace sugar with powdered sugar. Cream must have a fat content of at least 33%. Remove the cream cheese from the refrigerator in advance. At room temperature it will better mix into the cream.

15. STEP 15

    

    Beat cold cream with sugar until stable foam. Continuing to beat, add curd cheese in parts. It is important not to overbeat the cream so that it does not separate. Once we have achieved homogeneity, turn off the mixer.

16. STEP 16

    

    Place the bottom cake on a plate and soak it in syrup.

17. STEP 17

    

    Place most of the cream on top and smooth it out.

18. STEP 18

    

    Cover with the second cake layer and also soak it in syrup.

19. STEP 19

    

    Spread the top and sides of the cake with the remaining cream.

20. STEP 20

    

    Then sprinkle the cake with green sponge crumbs on all sides. Place the cake in the refrigerator for 5-6 hours to soak.

21. STEP 21

    

    Decorate the green cake as you wish and serve. Bon appetit!