Spinach Cake with Kiwi and Cottage Cheese "Spring"

Spinach Cake with Kiwi and Cottage Cheese "Spring"

120 min
Medium
1 serv.
412 g / 1 serv.

Rating

Average rating:—

Description

Delicate spinach sponge cake with kiwi fruit filling and light cottage cheese cream

  1. Thaw spinach, squeeze out moisture and puree with 1 tsp water using a blender.
  2. Whisk egg with sugar (20 g) until fluffy, add spinach puree and vegetable oil.
  3. Sift flour with baking powder and gently fold into egg mixture.
  4. Pour batter into a small pan and bake at 170°C for 20-25 minutes until a toothpick comes out clean.
  5. For the filling: add 5 g of sugar to apple juice, bring to a boil, add pectin (if available), heat for 2 minutes.
  6. Peel 1 kiwi, cut into thin rounds, pour juice with pectin over it, let set in a flat pan.
  7. For syrup: dissolve remaining sugar (5 g) in 10 ml of hot water, cool.
  8. For cream: press cottage cheese through a sieve, mix with sour cream, powdered sugar and vanilla sugar.
  9. Cut sponge cake into 2 layers, soak with syrup.
  10. Spread half of the cream on the bottom layer, top with fruit jelly with kiwi.
  11. Cover with the second layer, spread remaining cream on top.
  12. Garnish with kiwi slices and refrigerate for 1 hour.
523
127 kcal / 100 g
kcal
20.9 g
5.1 g / 100 g
Protein
75.4 g
18.3 g / 100 g
Carbohydrates
16.1 g
3.9 g / 100 g
Fats