19 extremely thin and soft cake layers, combined with airy and velvety sour cream filling and aromatic blackcurrant pieces…
By just looking at this cake you will be instantly transported into a warm summer day - and find yourself at the edge of a beautiful forest, with warm wind softly brushing against your face and the green horizon with wild flowers all over it melting into the snow-white clouds slowly passing by...
- Let’s start with the cake layers. In a blender, combine spinach (I used fresh spinach but you can also use frozen, but note that in this case your layers might be of a slightly different color) together with 2 eggs and blend until combined. Transfer the mixture to a different bowl, then set it aside.
- Sieve the flour into a big bowl which you are planning to use for mixing the dough.
- In a saucepan, combine sugar, honey and butter together, then place it on medium heat and heat it until the sugar dissolves and the mixture becomes smooth in consistency, while also stirring it all the time.
- Increase the heat to high, then add the baking soda and, while whisking constantly, cook the mixture until it becomes golden in color and until big foam starts to form on top of it.
- Remove the saucepan from heat and start gradually pouring the mixture into the spinach puree, while frequently whisking it at the same time.
- After that, pour the mixture into the bowl with the flour in it and mix it all together with a spatula. Your dough should be sticky in consistency but still quite runny at the same time. Once it has been mixed, wrap it in plastic wrap and refrigerate for about an hour.
- By this time, your dough should become more dense, while still keeping its stickiness. I divided my dough into 19 individual pieces and also rolled each one of them in some flour.
- On a sheet of baking paper, roll out each dough ball into a thin layer (only a couple millimeters thick, the thinner the better). Dust it with some flour if needed.
- Bake each layer in the oven preheated to 180C (356F) for about 3-4 minutes. Once it is ready, remove it from the oven and cut out a 22cm (8.70inch) circle out of it, using a cake ring or just a regular plate. You should end up with 19 cake layers 22 cm (8.70 inches) in diameter.
- Crush the trimmed cake edges into smaller pieces and toast them in the oven preheated to 90C (194F) for about one hour. Let them cool, then transfer them to a blender and crush them until reduced to fine crumbs - we’ll come back to them a little bit later when decorating the cake.
- Now let’s make the blackcurrant coulis. To do so, place 500 grams (17.65 oz) of frozen blackcurrants in a saucepan and cook until softened.
- After that, puree them with a blender, then pass the puree through a sieve. I ended up with about 33 grams (1.20 oz) of blackcurrant puree.
- Return the mixture to the saucepan and place it on medium heat.
- Combine the sugar with pectin, then whisk it thoroughly. In a sprinkling motion, start slowly pouring the dry ingredients into the hot puree, while whisking it constantly. Bring the mixture to a boil, then remove the saucepan from heat and leave the coulis mixture to cool. Once cooled, it will become much more thick in consistency.
- While coulis is cooling, let’s make the filling. First, whip the cream to stiff peaks, then set it aside.
- Whip the sour cream until thickened and increased in volume. Add the castor sugar and beat one more time. You can also add some whipping cream stabilizer if needed.
- Fold the whipped cream into the sour cream mixture and mix thoroughly. Your filling should be rather thick in consistency.
- Let’s assemble the cake. Spread a little bit of filling over each cake layer, then, using a piping bag, pour some blackcurrant coulis on top and place the next layer. Do the same with the rest of the cake layers.
- Use the remaining filling to frost the sides of the cake, then leave it in the fridge for a couple of hours. Once it has chilled, sprinkle it with some cake crumbs.