Moss Cake - sweet treat with a forest vibe

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This cake is perfect for forest lovers, as it looks like a moss-covered stump. It´s spectacularly green thanks to the spinach which also gives moisture to the dessert. And don´t worry, it´s delicous. You won´t taste any vegetable in it. This cake is perfect for birthday or some other festive occasion. 






I used for my cake strawberries because I think they just look great with green, but you can use other types of fruits as well. For example blueberries, raspberries or grapes. Let your imagination run wild, and decorate the cake to your liking. I did mine with bolete mushrooms as it was a birthday cake for an enthusiastic mushroom picker. And he was thrilled!


Ingredients:

Cake corpus

2 eggs (room temperature)

120 g sugar

120 ml oil

1 tablespoon of lemon juice

170 g baby spinach

210 g flour

8 g baking powder


Filling and decoratig

330 ml whipping cream

250 g vanilla pudding

200 g strawberries

125 g marzipan

1 tablespoon of cocoa powder



Procedure:

Cake corpus

1. Blend fresh spinach into a puree. You can use part of the oil to facilitate the blending. Put aside.

2. Take a bowl. Beat the eggs with the sugar until foamy.

3. Add into the bowl gradually (the rest of the) oil while mixing.

4. Add into the bowl lemon juice and mix. 

5. Add into the bowl blended spinach and mix.

6. Mix the flour and baking powder.  Add it gradually into the bowl while mixing.

7. Put the dough into a cake mould (⌀ 19 cm) and bake it in a preheated oven for 170 °C for about 45 min. Let it cool.


Finilizing the cake

1. Cut the cake corpus lengthwise into three layers. Make the top layer narrower.

2. Crumble the top layer.  Use only the inner part which is juicy green.

3. Whip the cream and then gently mix it with the vanilla pudding.

4. Cut the strawberries into small pieces. Keep a few aside for decoration.

5. Spread the cream on the bottom layer of the cake, add the sliced ​​strawberries and cover them with cream. Cover it with the other layer of the cake corpus and spread the rest of the cream on it and on the sides of the cake.

6. Cover the whole cake with crumbles made from the top layer of the cake corpus.

7. Mix one third of the marzipan with cocoa powder. Form mushroom legs from the light marzipan and caps from the dark cocoa marzipan.

8. Decorate the cake with strawberries and marzipan mushrooms.

9. Leave the cake in the fridge for about three hours before serving.


Enjoy!






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