Cake “Princess” Recipe
The cake is summer, so bright, juicy, colorful, like summer itself. It harmoniously combines the most delicate fragrant green sponge cakes and moderately sweet chocolate custard based on yogurt. Sponge cakes with the addition of spinach puree, rich green and vanilla – citrus aroma, which wonderfully masks herbaceous shades.
Servings
8
Cook Time
80minutes
Servings
8
Cook Time
80minutes
Ingredients
Sponge:
Cream:
Additionally:
Instructions
  1. Prepare the spinach puree: chop the spinach, put it in a saucepan (saucepan), add water and heat until the spinach softens for three minutes, stirring constantly. Chop the spinach to a puree-like state, cool.
  2. Preheat the oven to 180 degrees. Prepare a sponge cake: beat the eggs with sugar and salt for 5-7 minutes. Add vanilla, baking powder, baking soda, wheat flour, zest, spinach puree.
  3. Stir – it turned out a sponge dough. The baking dish (I have 20 cm) should be covered with baking paper, greased with oil. Pour the dough into the mold. Bake at 180 degrees for 40 minutes. We check the readiness with a wooden skewer. Cool on the grill.
  4. Prepare the cream: mix yogurt, sugar, vanilla, flour, cocoa powder, egg. Mix all the ingredients well and put them in a water bath. Stirring constantly, heat until thickened. Cool the cream to room temperature and add butter. Beat until smooth, airy consistency.
  5. Cut the sponge cake into two parts lengthwise, as it is 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 pie is cut correctly.
  6. Lubricate the cakes and sides with chilled cream. Decorate the cake at your discretion.
  7. Enjoy your tea!!!
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