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 Snack Cakes with Spinach Recipe
Snack cakes will please you not only with their taste, but also with a beautiful emerald color. Veryy tasty salad.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Belorusian Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Sponge
Filling
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Belorusian Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Sponge
Filling
Instructions
  1. 1. Prepare the sponge cake. - In the bowl of the mixer, combine the eggs, salt, spices (Italian herbs), whisk at the highest speed of the mixer for 5-6 minutes.
    1. Prepare the sponge cake. - In the bowl of the mixer, combine the eggs, salt, spices (Italian herbs), whisk at the highest speed of the mixer for 5-6 minutes.
  2. In the bowl of the blender, transfer the spinach, add vegetable oil ( 1 tbsp.).
    In the bowl of the blender, transfer the spinach, add vegetable oil ( 1 tbsp.).
  3. Spinach is crushed into a homogeneous mass.
    Spinach is crushed into a homogeneous mass.
  4. Add the chopped spinach to the beaten eggs and mix at the lowest speed of the mixer.
    Add the chopped spinach to the beaten eggs and mix at the lowest speed of the mixer.
  5. To the beaten eggs with spinach, add the sifted flour with baking powder in parts, knead the dough using a whisk with careful movements. The dough is obtained by the consistency of a biscuit.
    To the beaten eggs with spinach, add the sifted flour with baking powder in parts, knead the dough using a whisk with careful movements. The dough is obtained by the consistency of a biscuit.
  6. Transfer the dough to a baking sheet covered with parchment paper or a silicone Mat. Distribute evenly. - Bake in a preheated oven to 180 g. about 10-15 min. We check readiness with a toothpick.
    Transfer the dough to a baking sheet covered with parchment paper or a silicone Mat. Distribute evenly. - Bake in a preheated oven to 180 g. about 10-15 min. We check readiness with a toothpick.
  7. The finished biscuit is transferred to the cutting Board, remove the parchment and cool. - Then cut the biscuit into two identical rectangles, cropping the uneven edges.
    The finished biscuit is transferred to the cutting Board, remove the parchment and cool. - Then cut the biscuit into two identical rectangles, cropping the uneven edges.
  8. 2. Prepare the filling. - In a bowl, mix cottage cheese, sour cream, chopped dill, garlic (pass through the press), salt.
    2. Prepare the filling. - In a bowl, mix cottage cheese, sour cream, chopped dill, garlic (pass through the press), salt.
  9. - Mix and put in the refrigerator. We wait until the biscuit cools down.
    - Mix and put in the refrigerator. We wait until the biscuit cools down.
  10. Forming a cake. - Put the prepared filling on one part of the biscuit. Distribute evenly.
    Forming a cake. - Put the prepared filling on one part of the biscuit. Distribute evenly.
  11. - Cover with the second part of the biscuit, press a little. Remove to the refrigerator for 30-60 minutes.
    - Cover with the second part of the biscuit, press a little. Remove to the refrigerator for 30-60 minutes.
  12. - Remove from the refrigerator and cut into portion cakes. Serve to the table.
    - Remove from the refrigerator and cut into portion cakes. Serve to the table.
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