Ingredients
Sponge
- 3 pieces Egg
- 180 gram Flour
- 1 tablespoon Vegetable oil
- 150 gram Spinach
- 0.5 teaspoons Salt
- 1 teaspoon Seasoning (Italian herbs)
- 1 teaspoon Dough baking powder
Filling
- 200 gram Curd cheese
- 3 tablespoons Sour cream
- 1 bunch Dill
- 3 cloves Garlic
- Salt
Instructions
- 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.
- In the bowl of the blender, transfer the spinach, add vegetable oil ( 1 tbsp.).
- Spinach is crushed into a homogeneous mass.
- Add the chopped spinach to the beaten eggs and mix at the lowest speed of the mixer.
- 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.
- 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.
- 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.
- 2. Prepare the filling. - In a bowl, mix cottage cheese, sour cream, chopped dill, garlic (pass through the press), salt.
- - Mix and put in the refrigerator. We wait until the biscuit cools down.
- Forming a cake. - Put the prepared filling on one part of the biscuit. Distribute evenly.
- - Cover with the second part of the biscuit, press a little. Remove to the refrigerator for 30-60 minutes.
- - Remove from the refrigerator and cut into portion cakes. Serve to the table.