Ingredients

Biscuit

4 eggs
120 grams (4.25 ounces) sugar
1 teaspoon vanilla
165 grams (5.80 ounces) flour
1 teaspoon baking powder
60 grams (2.10 ounces) butter
80 grams (2.80 ounces) spinach, fresh or frozen
40 grams (1.40 ounces) milk

Mousse

375 grams (13.25 ounces) sour cream
190 grams (6.70 ounces) cream (33% fat)
110 grams (3.90 ounces) powdered sugar
13 grams (0.45 ounces) gelatin
80 grams (2.80 ounces) water
1 can (approximately 2 pounds) canned pineapples

Instructions

Step 1

Preheat your oven to 160°C (320°F) and prepare an 18 cm (7-inch) ring mold by greasing or lining it. Using parchment paper can help with easy removal later on.

Step 2

Heat the spinach with the milk in the microwave if using frozen spinach. Blend the mixture into a puree. This helps to integrate the spinach seamlessly into the batter, adding moisture and a lovely green color.

Step 3

In a large mixing bowl, whip the eggs, sugar, and vanilla together for 10 minutes until the mixture is fluffy. Using a stand mixer can make this process easier and more efficient.

Step 4

Heat the spinach-milk puree with the butter until it reaches a boil. Slowly pour this hot mixture into the whipped egg mixture while continuously stirring.

Step 5

Sift the flour and baking powder into the egg mixture in small increments, gently folding with a silicone spatula to combine. Be careful not to overmix as this can deflate the eggs.

Step 6

Pour the batter into the prepared ring mold and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Let the biscuit cool completely before slicing.

Step 7

Once cooled, cut the biscuit into 3 layers—two thin ones and one thicker one. Then cut the thicker one into cubes. A serrated knife works best for cutting the biscuit layers.

Step 8

Soak the gelatin in cold water for 10 minutes to bloom.

Step 9

Whisk the sour cream, the cream, and the powdered sugar together until it forms soft peaks.

Step 10

Melt the soaked gelatin in a microwave or over a double boiler and add it in a thin stream to the cream mixture while whisking continuously. Ensure the gelatin is fully dissolved to avoid lumps in the mousse.

Step 11

To assemble, place a biscuit layer at the bottom of the ring mold. Soak it lightly with pineapple syrup from the canned pineapples.

Step 12

Mix the cubed biscuit pieces with the mousse and layer this mixture over the biscuit base. Add a layer of canned pineapple chunks evenly over the top. Finish with the second thin biscuit layer.

Step 13

Spread a thin layer of mousse on top of the cake and refrigerate for at least 5 hours. This helps to set the mousse and flavors effectively meld together.

Step 14

To remove the cake from the ring mold, gently warm the sides with a hairdryer or wrap a warm towel around it to loosen.

Servings

Picture this: you introduce your friends to a cake that looks every bit sophisticated but comes with a touch of fun. 🎉

Place your Spinach-Pineapple Mousse Cake on a beautifully decorated cake stand, and surround it with fresh pineapple slices for an exotic touch. 🍍 Feeling chic? Add a sprinkle of powdered sugar on top just before serving to create a snowy dusting effect.

If you’re hosting a soirée, pair each slice with a glass of chilled prosecco. For a family-friendly gathering, a dollop of whipped cream on the side would make every bite heavenly.

Feeling adventurous? Top each slice with a fresh mint leaf for that extra pop of color and freshness. 🌿 Your guests will be asking for seconds!

Equipment

18 cm (7 inch) ring mold

Tip: Ensure your mold is non-stick for easy release, and line it with parchment paper for added ease.

Silicone spatula

Tip: Great for gentle folding and mixing without deflating your batter. A heat-resistant one is a versatile addition to your kitchen.

Electric mixer

Tip: Use it to achieve fluffy egg mixtures quickly. A stand mixer can be a game-changer for hands-free mixing.

Blender

Tip: Essential for pureeing your spinach to a fine consistency. A high-speed blender can make the job quicker and easier.

Hairdryer

Tip: It may sound odd, but a quick blast of warm air helps to release the cake from the mold perfectly.

Variations

Banishing gluten from this recipe is a breeze! 🌾

Use a gluten-free flour blend instead of regular flour to keep the same delightful texture. Ensure to check your baking powder and other ingredients for gluten-free labeling to avoid cross-contamination.

Vegans, don’t feel left out! 🌱

Substitute the eggs with a blend of 1 tbsp ground flaxseed mixed with 2 ½ tbsp water per egg, totalling 4 tbsp ground flaxseed and 10 tbsp water. Replace the butter with a vegan margarine, and swap the cream for a coconut cream to maintain that rich texture. Sour cream can be swapped with a vegan sour cream available in most stores.

Faq

  • What’s the trick to achieving a fluffy egg mixture?

    Make sure your eggs are at room temperature, and whip them with sugar and vanilla for a full ten minutes using an electric mixer on high speed.

  • How do I prevent my sponge biscuit from being dense?

    Gently fold in the flour with a silicone spatula and avoid overmixing to keep the batter light and airy.

  • Can I substitute fresh spinach with frozen spinach?

    Absolutely! Just heat the frozen spinach with milk in the microwave and blend it to a puree.

  • How do I know the gelatin is ready to use?

    After soaking the gelatin in cold water for 10 minutes, it should be bloomed and ready to dissolve into warm water before adding it to the mousse mixture.

  • What’s the best way to assemble the cake layers neatly?

    Assemble the cake in a ring mold and use a spatula to spread the mousse evenly. Chill between layers to set the mousse perfectly.

  • How can I make the cake more visually appealing?

    Top it with pineapple slices or a sprinkle of powdered sugar, and consider adding a mint leaf garnish for a pop of color and fresh taste.

Nutrition facts

EMERALD PANCHO CAKE WITH PINEAPPLES & SOUR CREAM MOUSSE
Recipe Yield:1 cake
Calories:per slice
Calories (Min - Max):250 - 350
Total Fat:15g
Saturated Fat:10g
Protein:5g
Total Carbohydrate:30g
Total Sugars:20g