Stunning, impressive, delicious Forest Moss cake with Mascarpone filling and some fruits on the top. The secret ingredient behind the green color of this Forest Moss Cake is spinach. But don’t worry, the taste of it fades away while baking, so it will not taste like spinach at all!

Fresh Or Frozen Spinach

For this recipe i used frozen spinach. However, you can also use fresh spinach if you like. You only have to blend it in a food processor or blender to get a smooth consistency. Frozen spinach you should leave to defrost, when it’s ready, squeeze it through the sieve. I think it’s the easiest way to get rid of moisture, but if you know any other way, don’t hesitate to let me know 😛 I Love this cake and i make it quite often for some special occasions . It’s so simple but your guests will be amazed of the look.

How To Make Forest Moss Cake

This recipe is so easy. Firstly, beat eggs with sugar until you rich fluffy and thick consistency. After that, gradually pour oil, meanwhile stirring using spatula. Add spinach and stir again until well combined. In another bowl, sift flour then add baking powder and baking soda. Stir to combine. After that, fold flour mixture into egg mixture in three addiction. Pour the batter into prepared baking pan. Bake until a toothpick inserted in the center of the cake, comes out clean. Then, take it out of the oven and cool completely. Cut the cake horizontally through the canter to make two layers. Place first cake layer into spring form. Crumb the second cake layer. Beat whipping cream until stiff. Add caster sugar then beat again about 1 minute. Add in mascarpone, beat until well combined. Frosting spread evenly over the cake. Top with remaining crumbled cake layer and fresh fruits.

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Forest Moss Cake

Stunning, impressive, delicious Forest Moss cake with mascarpone filling and some fruits on the top.
Prep Time30 mins
Total Time1 hr 40 mins
Course: Dessert
Yield: 10
Cost: 3 €

Equipment

  • food processor

Materials

Batter

  • 200 g spinach
  • 2 eggs
  • ½ cup sugar
  • ½ cup vegetable oil
  • cup flour
  • 1 tsp baking powder
  • 1 tsp baking soda

Cream

  • 150 ml whipping cream 30 %
  • 4 tbsp caster sugar
  • 100 g mascarpone cheese

Instructions

  • Frozen spinach leave to defrost, then squeeze it through the sieve to get rid of moisture. Puree in blender if needed. Fresh spinach puree in blender or food processor.
  • In a large bowl, beat the eggs with sugar until thick and fluffy. Gradually pour the oil meanwhile stirring using spatula. Add the spinach and stir again.
  • Flour sift through the sieve. Add baking powder and baking soda. Stir to combine.
  • Fold flour mixture to egg mixture in three additions, stirring until well combined.
  • Line 20 cm baking pan with baking paper. Pour the mixture into the prepared pan, bake at 180° C 40 minutes or until a toothpick inserted in the center comes out clean. Remove from oven, set aside to cool completely.
  • Cut the cake horizontally through the center to make two layers. Place first cake layer into spring form. Crumb the second cake layer.
  • Whipping Cream beat until stiff. Add caster sugar then beat again about 1 minute. Add in mascarpone, beat until well combined.
  • Frosting spread evenly over the cake. Top with remaining crumbled cake layer and fresh fruits.
  • Refrigerate at least 30 minutes before serving.

Video