Moss Cake Recipe
Moss Cake is a whimsical German dessert that features a vibrant green sponge made from fresh spinach, topped with a creamy mascarpone filling and decorated with fresh fruits.
Ingredients
For the Sponge Cake:
- 12 oz fresh spinach
- 1 cup granulated sugar
- 1/3 cup vegetable oil
- 2 cups all-purpose flour
- 3 large eggs
- Assorted fruits for decoration
- 2 tbsp baking powder
For the Cream:
- 7 oz heavy cream
- 9 oz mascarpone cheese
- 4 tbsp icing sugar
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Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preheat and Prepare
- Preheat your oven to 345°F (175°C). Grease an 8-inch round cake pan with oil or butter to ensure the cake comes out easily after baking.
Spinach Bliss
- Cook fresh spinach over medium heat until wilted, then blend it with eggs, flour, sugar, and baking powder until smooth.
Bake the Sponge
- Pour the mixture into the prepared pan and bake for about 40 minutes, or until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Cream Creation
- Whip the heavy cream to stiff peaks, then mix in mascarpone and icing sugar until smooth. If the mascarpone is cold, use a mixer to help combine it.
Layering Magic
- Once the cake is cool, slice it into two layers—one thicker, one thinner. Crumble the thinner layer to create the "moss" effect.
Final Touch
- Spread cream on the thicker cake layer, scatter the crumbled cake pieces on top to mimic moss, and decorate with fresh fruits for a vibrant finish.
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