Green summer fruit cake

Medium

Desserts

Ingredients

Spinach leaves from Hortex 400 g
Mixed fruits from Hortex 450 g
Eggs 3
Sugar 3/4 cup
Vanilla sugar 1 tablespoon
Canola oil 3/4 cup
Wheat flour 1/5 cup
Baking powder 1 teaspoon
Baking soda 1/2 teaspoon
30% heavy cream 600 g
Ground white cheese 400 g
Vanilla sugar 2 tablespoons

We long for spring, for greenery, colourful flowers and sun.

We cannot control the weather, but we can improve our mood in the kitchen.
Dishes full of colours, aromas, flavours, immediately put us in a better mood.
Spinach cake, extremely green, yet delicate in taste, scented with vanilla…
No one, and I mean no one, will detect spinach in it…
Plus, a cream based on cream and ground white cheese with fruits sunk in it…
Sour currants, refreshing cherries, sweet strawberries…give the whole cake character…frozen at the height of the season, they have more vitamins and taste than what we can find in stores at this time of year, imported from various corners of the world, completely devoid of taste and aroma, and costing a fortune…
For the first fruits of the season, we reach for frozen ones. It is a healthy and economical solution…
There are many recipes for “forest moss” on the Internet. Here, I use a combination of a carrot cake recipe, where the orange vegetable is replaced with green.
I highly recommend this cake.
If you decide to prepare it, you will impress your family and guests. Be sure to make it with fruits, as they play a key role here.

Preparation

Step 1

Beat the eggs with sugar and vanilla sugar until fluffy, pour in the oil in a thin stream, while mixing all the time.
Thaw the spinach, squeeze out the water, blend it thoroughly and add it to the egg mixture, mix well.
Sift the flour, baking powder and baking soda into the batter and mix with a spatula.

Step 2

Grease a 20 cm diameter cake tin with butter and sprinkle with breadcrumbs. Pour the batter into the tin and smooth the top.
Bake in an oven preheated to 165°C, covered with aluminium foil on top, for about 60-70 minutes.
20 minutes before the end of baking, remove the foil so that the cake can brown on top.

Step 3

The foil causes the cake to rise evenly and prevents it from forming a characteristic bump.
Before taking it out of the oven, check with a toothpick to see if the cake is cooked.
The cake is made with oil, so it is better to bake it a little longer than undercooked.

Step 4

After being filled with cream, it will still be soft and moist.
After baking, remove from the cake tin, let it cool, level the top with a knife (trim the unevenness, crumble it in your hands and set aside for sprinkling) and cut into 4 circles (it is tall, so there will be no problem with that).

Step 5

Whip the cream with sugar until stiff, add the ground white cheese and mix gently.
Set aside about 5 tablespoons and add Hortex fruits to the rest of the cream (also set aside some fruits for decoration).
Do not thaw them, but cut larger ones – strawberries, cherries – in half or quarters (believe me, frozen ones can be cut too).
Use the cream to fill the cake.

Step 6

As the cream turned out to be runnier than I had anticipated, I folded the cake in the tin, put it in the fridge and after 2 hours, when the cream set, I removed it from the ring, spread the top and sides with cream, sprinkled it with green “crumble”, and decorated it with fruits.