Finally, I managed to convince myself into preparing this cake, well-liked by everyone – the “Forest Moss” cake. I don’t know how it is possible that I decided to make this cake only now. My first attempt took place two years ago. Back then, I was following a recipe that I found on the Internet and the cake unfortunately ended up in the bin. It turned out to be tragic -its consistency was that of a brick. I remember saying to myself that if I decide to make this cake ever again, it will be according to my own recipe. Which brings us to today, so below, I am leaving you with my recipe for “Forest Moss” cake.
Ingredients for “Forest Moss” cake.
- 150 g frozen spinach in leaves
- 4 eggs (200 g)
- 250 g plain flour
- 1,5 teaspoon of baking powder
- 250 g caster sugar
- 150 ml sunflower oil
- a pinch of salt
- 150 g mascarpone cheese
- 50 ml cold water
- 3 tablespoon of fresh lemon juice
- 5 tablespoons of caster sugar
- 150 ml whipped cream (36%)
- 7 g gelatin
Raspberry and strawberry cream:
- 50 g raspberries
- 50 g strawberries
- 4 tablespoons of caster sugar
- 50 ml cold water
- 7 g gelatin
- 100 g mascarpone cheese
- 200 ml whipped cream (36%)
- fresh raspberries, strawberries and blueberries
How to make “Forest Moss” cake.
Spinach cake: All ingredients used should be at room temperature. Defrost the spinach, squeeze out the excess water (you will need 150 g of spinach without water) then put it in a tall container and pour the oil over it. Blend until its consistency becomes liquid and smooth.
Crack the eggs into a pot, add a pinch of salt and caster sugar. Whisk until fluffy and almost white in consistency. This should take around 8 minutes. Pour the blended spinach with the oil into the beaten eggs in smaller batches, all while continuing whisking.
Separately, sift the flour and the baking powder through a sieve then add it to the beaten ingredients in a bowl. Stir it gently but quite quickly with a wooden spoon. Line a round-shaped baking tin with baking paper and pour the cake batter into it. Place it an oven preheated to 180 degrees Celsius and bake for 55 minutes. Once baked, let it cool down then cut the top layer off in order to even the cake out. Next, cut the cake into two halves. In the center of one of the halves, cut a circle with a diameter of 9 centimetres by using a glass. Put the cut out pieces aside and let them dry for a moment. Once they become completely cold and slightly dried, blend them in a food processor or crush them finely with your fingers.
Lemon cream: Pour gelatin into a cup, pour cold water over it and set it aside for 10 minutes. After 10 minutes, warm it up for 30 seconds in a microwave. Following that, pour caster sugar and lemon juice into the hot gelatin then stir and let it cool down. Whip the cream until stiff, then add the mascarpone cheese and the still runny but slightly set gelatin. Mix together for a few additional seconds.
Place the first layer of the cake in a baking tin and pour the thickening lemon cream on it. Cover the cream with the layer that has its center cut out (do not press the cake against the cream, the circle in the middle should stay empty). Place the cake in the fridge for 20 minutes.
Raspberry and strawberry cream: Pour gelatin into a cup, pour cold water over it and leave it for 10 minutes. After that, put it in a microwave for 30 seconds. Blend the raspberries and strawberries and rub them through a fine sieve. Mix the blended fruits with the hot gelatin and caster sugar. Whip the cream until stiff then add the mascarpone cheese and the thickening fruit puree.
Take out the cake from the fridge. As a first step, fill the circle that is cut in the cake with the setting fruit cream. Insert a few blueberries in the mixture. Pour the rest of the mixture onto the cake (put aside 3-4 tablespoons of the fruit cream for decorating the cake) and spread it evenly. Let the cream to set in the fridge for at least 10 minutes. After that time, take the cake out of the tin, spread the cream previously put aside on the top and on the sides of the cake and sprinkle the cake with the cake crumbs. Decorate the top of the cake with raspberries, blueberries and strawberries. Put the finished cake into the fridge for a few hours to set completely.
Good to know when making “Forest Moss” cake.
I used a round-shaped baking tin with a diameter of 22 centimetres.
When baking, always make sure that the center of the cake is baked before taking it out of the oven. It is better to keep the cake in the oven for a little longer rather than the cake to be raw.
Do you like cakes with addition of fruits? If so, try our recipe for Raspberry cloud cake.