Ingredients
Spinach sponge biscuit
fresh spinach
150g
5.25oz
0.60cup
10tbsp
vegetable oil
100g
3.38fl oz
egg
2pc
sugar
100g
3.50oz
0.40cup
6.70tbsp
flour
200g
7oz
0.80cup
13.40tbsp
baking powder
1.5tsp
lemon juice
5tsp
lemon zest
1pc
vanilla
to taste
Yoghurt & cottage cheese mousse
cottage cheese
400g
14oz
1.60cup
26.80tbsp
yoghurt
200ml
6.60fl oz
0.80cup
13.40tbsp
whipping cream
100ml
3.30fl oz
0.40cup
6.70tbsp
vanilla
to taste
sugar
to taste
Berry filling
strawberries
300g
10.50oz
1.20cup
20tbsp
raspberries
150g
5.25oz
0.60cup
10tbsp
water
250ml
8.25fl oz
1cup
16.75tbsp
gelatin
10g
0.35oz
0.67tbsp
sugar
to taste
Method
Spinach sponge biscuit
- Grind the spinach with zest and lemon juice in a blender.
- In a separate bowl, whip the eggs, vanilla and sugar until light.
- Add the butter, spinach puree, flour and baking powder.
- Pour the dough into a mold, and bake it in the oven preheated to 302F (150C) for 1 hour.
Yoghurt & cottage cheese mousse
- Whip all the ingredients until combined.
- Divide the resulting mass into 2 parts.
- Put the first one in the fridge, and add 10g (0.35 oz) of pre-soaked gelatin to the second one. Set the first part aside.
- Pour the second part over the sponge biscuit in a sliding mold. Be sure to use acetate film.
- Put it in the fridge for 2 hours (the layer should harden).
Berry filling
- Cut the strawberries. Take whole raspberries.
- Mix the water with gelatin. Combine the mass with the berries well.
- Pour it all on top of the yoghurt part.
- Put the cake in the fridge for another 2 hours.
Finishing
- Take the second part of the yoghurt layer (the one that you set aside). Add 10g (0.35 oz)of pre-soaked gelatin to it. Pour it over the raspberry & strawberry layer.
- Put the cake in the fridge overnight so that everything freezes well.
- Decorate the cake with biscuit crumbs on top (from the remains).
The process is prettylong, but the result is worth it!
Very tasty, delicate, summer cake turns out!
