The cake is summer, so bright, juicy, colorful, like the summer itself. It harmoniously combines the softest fragrant green biscuit cakes and moderately sweet chocolate custard cream based on yogurt. Sponge cakes with the addition of mashed spinach, rich green and vanilla – citrus aroma, which wonderfully masks the grassy shades.
Prepare the spinach puree: cut the spinach, put in a pan (pan), add water and heat until the spinach softens for three minutes, stirring constantly. Spinach grind to puree state, cool.
Turn the oven to 180 degrees. Prepare a biscuit: beat eggs with sugar and salt for 5 – 7 minutes. Add vanilla, baking powder, baking soda, wheat flour, zest, spinach puree.
Mix - it turned out biscuit dough. The form for baking (I have 20 cm) to cover with baking paper, lubricated with oil. Pour the dough into the mold. Bake at 180 degrees for 40 minutes. Ready to check with a wooden skewer. Cool on a wire rack.
Prepare cream: combine yogurt, sugar, vanilla, flour, cocoa powder, egg. All the ingredients mix well and put in a water bath. Constantly stirring heat until thick. The cream is cooled to room temperature and enter the butter. Beat until smooth, homogeneous, air condition.
Biscuit cake cut into two parts along, convenient for you. I make a shallow circular incision with a knife, marking the cut of the cake into two parts. I insert the thread into the slot and cross it in front of me, then pull it in opposite directions. The cake is cut properly.
Smear the cakes and sides with cooled cream. Cake decorate at its discretion.