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 Cake "Spinach-Raspberry-Fig" Recipe
Fans of the Fig is dedicated. Delicate, emerald spinach sponge cake combined with raspberry chocolate mousse, which perfectly complements the sweet figs - this gastronomic Union is definitely worth a try.
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine Mexican Cuisine
Keyword For Beginners, Medium
Cook Time 480 minutes
Servings
Ingredients
Sponge:
Chocolate mousse:
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine Mexican Cuisine
Keyword For Beginners, Medium
Cook Time 480 minutes
Servings
Ingredients
Sponge:
Chocolate mousse:
Instructions
  1. Prepare the necessary ingredients for the sponge cake. Pour boiling water over the spinach for 5-10 minutes, then squeeze, pour in the vegetable oil and beat with a blender until smooth. Divide the eggs into whites and yolks.
    Prepare the necessary ingredients for the sponge cake. Pour boiling water over the spinach for 5-10 minutes, then squeeze, pour in the vegetable oil and beat with a blender until smooth. Divide the eggs into whites and yolks.
  2. Add 1/3 of the sugar to the yolks and beat into a light fluffy mass, adding boiling water. Add the spinach puree to the yolk mass and mix everything thoroughly. Whisk whites with sugar until stable peaks.
    Add 1/3 of the sugar to the yolks and beat into a light fluffy mass, adding boiling water. Add the spinach puree to the yolk mass and mix everything thoroughly. Whisk whites with sugar until stable peaks.
  3. Add the flour sifted with baking powder and whipped whites to the yolk - spinach mass. Mix the dough gently until smooth, pour it into a mold and put it in a preheated 170* oven for 30 minutes. Check the readiness of the sponge cake with a skewer. Ready sponge cake to cool on the grill.
    Add the flour sifted with baking powder and whipped whites to the yolk - spinach mass. Mix the dough gently until smooth, pour it into a mold and put it in a preheated 170* oven for 30 minutes. Check the readiness of the sponge cake with a skewer. Ready sponge cake to cool on the grill.
  4. While the sponge cake cools, prepare the raspberry mousse. To do this, prepare the necessary ingredients. Cook raspberries ( fresh or frozen) in a saucepan for 5 minutes with 1 tsp of sugar. Punch with a blender and RUB through a sieve. Melt the white chocolate. Soak gelatin ( 10 g) in a small amount of water.
    While the sponge cake cools, prepare the raspberry mousse. To do this, prepare the necessary ingredients. Cook raspberries ( fresh or frozen) in a saucepan for 5 minutes with 1 tsp of sugar. Punch with a blender and RUB through a sieve. Melt the white chocolate. Soak gelatin ( 10 g) in a small amount of water.
  5. In a saucepan, heat the milk and half the sugar. In a bowl, mix the eggs with the second half of the sugar. Then pour a thin stream of hot milk to the eggs, stir quickly and pour the mixture back into the saucepan. Stir until the mixture thickens. Remove from the heat, add the melted chocolate and swollen gelatin, mix everything and cool to room temperature.
    In a saucepan, heat the milk and half the sugar. In a bowl, mix the eggs with the second half of the sugar. Then pour a thin stream of hot milk to the eggs, stir quickly and pour the mixture back into the saucepan. Stir until the mixture thickens. Remove from the heat, add the melted chocolate and swollen gelatin, mix everything and cool to room temperature.
  6. Cut the cooled sponge cake along the edge, set it on a dish with a pastry ring and acetate film. Put the Fig halves on the sponge cake in a circle.
    Cut the cooled sponge cake along the edge, set it on a dish with a pastry ring and acetate film. Put the Fig halves on the sponge cake in a circle.
  7. Add raspberry puree to the cooled chocolate mass and mix until smooth. Beat 400 ml of cold cream to soft peaks. Cream parts gently stir in the chocolate-raspberry mass.
    Add raspberry puree to the cooled chocolate mass and mix until smooth. Beat 400 ml of cold cream to soft peaks. Cream parts gently stir in the chocolate-raspberry mass.
  8. Pour the chocolate-raspberry mousse into the mold, trying to fill all the voids between the figs. Put in the refrigerator to solidify. (approximately 1 hour).
    Pour the chocolate-raspberry mousse into the mold, trying to fill all the voids between the figs. Put in the refrigerator to solidify. (approximately 1 hour).
  9. Then beat the remaining 100 ml of cream and 1 tablespoon of powdered sugar into a fluffy mass, add the pre-soaked gelatin (5 g ) and pour everything over the frozen raspberry layer. Put the cake in the refrigerator for complete solidification. Before serving, decorate to your taste, brew a fragrant tea, invite guests and you can enjoy the most delicate cake with spinach-raspberry flavor, leaving a juicy and delicious Fig for a "snack".
    Then beat the remaining 100 ml of cream and 1 tablespoon of powdered sugar into a fluffy mass, add the pre-soaked gelatin (5 g ) and pour everything over the frozen raspberry layer. Put the cake in the refrigerator for complete solidification. Before serving, decorate to your taste, brew a fragrant tea, invite guests and you can enjoy the most delicate cake with spinach-raspberry flavor, leaving a juicy and delicious Fig for a "snack".
  10. Bon appetit!
    Bon appetit!
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