Spinach Cake with Kiwi and Cottage Cheese "Spring"
Vitamin C
Vitamin K
cobalt (Co)
selenium (Se)
phosphorus (P)
Choline
Description
Delicate spinach sponge cake with kiwi fruit filling and light cottage cheese cream
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Wheat flour (highest grade) — 25 г
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Granulated sugar — 20 г
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Spinach — 15 г
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Chicken egg — 1 шт
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Sunflower oil (refined) — 1 ч.л.
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Baking powder — 0.5 ч.л.
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Apple juice — 125 мл
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Kiwi — 1 шт
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Cottage cheese 5% — 55 г
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Sour cream 15% — 10 г
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Powdered Sugar — 4 г
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Vanilla sugar — 1 г
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Water, carbonated water — 10 мл
- Thaw spinach, squeeze out moisture and puree with 0.5 tsp water using a blender.
- Whisk egg with sugar (11 g) until fluffy, add spinach puree and vegetable oil.
- Sift flour with baking powder and gently fold into egg mixture.
- Pour batter into a small pan and bake at 170°C for 20-25 minutes until a toothpick comes out clean.
- For the filling: add 5 g of sugar to apple juice, bring to a boil, add pectin (if available), heat for 2 minutes.
- Peel 1 kiwi, cut into thin rounds, pour juice with pectin over it, let set in a flat pan.
- For syrup: dissolve remaining sugar (5 g) in 10 ml of hot water, cool.
- For cream: press cottage cheese through a sieve, mix with sour cream, powdered sugar and vanilla sugar.
- Cut sponge cake into 2 layers, soak with syrup.
- Spread half of the cream on the bottom layer, top with fruit jelly with kiwi.
- Cover with the second layer, spread remaining cream on top.
- Garnish with kiwi slices and refrigerate for 1 hour.
505
124 kcal / 100 g
kcal
20.7 g
5.1 g / 100 g
Protein
71.5 g
17.5 g / 100 g
Carbohydrates
16.0 g
3.9 g / 100 g
Fats
4.5 g
1.1 g / 100 g
Ash
3.3 g
0.8 g / 100 g
Fiber
72.1%
Water
44.5 g
10.9 g / 100 g
Sugars
17.6 g
4.3 g / 100 g
Starch
0.12 g
0.03 g / 100 g
Omega-3
4.12 g
1.01 g / 100 g
Omega-6
5.0 g
1.2 g / 100 g
SFA
