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Ingredients

Adjust Servings:
Eggs – 3
Sugar – 7 oz (200 g)
Vanilla Sugar – 1 tsp
Wheat Flour – 14 oz (400 g)
Baking Powder – 2 tsp
Sunflower Oil – 4 ⅓ fl oz (130 ml)
Spinach – 9 oz (255 g)
Raspberry Jelly Crystals – 2 oz (60 g)
Water – 26 fl oz (770 ml)
Raspberries – 14 oz (400 g)
Cream – 17 fl oz (500 ml)
Cream Cheese – 9 oz (255 g)
Powdered Sugar – 3 tbsp
Gelatin – 1 ½ tsp

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Forest Moss Spinach Sheet Cake

Forest Moss Spinach Sheet Cake

  • 60 min
  • Serves 8
  • Medium

Ingredients

Recipe

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Forest Moss cake will appeal to all your friends and relatives: young and grown. It does seem a pity to eat such a beautiful dessert, but the experience suggests that it isn’t enough to stop anyone. We can’t wait for you to try the unusual combination of raspberries and spinach.

Spinach perfectly complements salads and pies. However, as it turns out, this ingredient is excellent for making sponge cake dough. Spinach gives flair to any dessert. Besides, it is a natural dye that gives the sponge cake its green color.

Steps

1
Done

Cover 3 ½ oz (100 g) of spinach leaves with 3 fl oz (90 ml) of vegetable oil and chop them.

2
Done

Whisk eggs with sugar, add chopped spinach, mix. Pour in the remaining vegetable oil and mix again.

3
Done

Combine flour with baking powder and add it to the prepared mixture; stir.

4
Done

Transfer the dough to a baking mold lined with parchment. Bake the sponge cake for 30 minutes at a temperature of 360 °F.

5
Done

Meanwhile, cover raspberry jelly with warm water, mix, and add raspberries.

6
Done

Cut off the top of the sponge and pour in the raspberry layer. Let the cake sit.

7
Done

Cover gelatin with a little water, stir.

8
Done

Separately, whip cream and combine it with cream cheese; mix thoroughly. Add powdered sugar, vanilla sugar, and mix again. Finally, add the gelatin mixture.

9
Done

Cover the cake with the cream and top with chopped spinach. Pop in the refrigerator for 6 hours.

Decorate the top of the Forest Moss cake with blueberries. Their color is perfect for creating the illusion of them lying on moss. The dessert is not too sweet, so it will suit both the full-on sweet-tooths and those who like more subtle flavors.

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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