Ingredients

Spinach Sponge

  • 175 grams (6.2 ounces) eggs
  • 180 grams (6.3 ounces) sugar
  • 65 grams (2.3 ounces) spinach
  • 70 grams (2.5 ounces) vegetable oil
  • 200 grams (7.1 ounces) flour
  • 9 grams (0.3 ounces) baking powder

Orange Mousse

  • 100 milliliters (3.4 fluid ounces) orange juice
  • 5 grams (0.2 ounces) orange zest
  • 35 grams (1.2 ounces) egg yolks
  • 30 grams (1.1 ounces) butter
  • 55 grams (1.9 ounces) sugar
  • 3 grams (0.1 ounces) starch
  • 5 grams (0.2 ounces) gelatin
  • 135 grams (4.8 ounces) whipping cream

Strawberry Mousse

  • 150 grams (5.3 ounces) strawberry puree
  • 30 grams (1.1 ounces) sugar
  • 2 grams (0.1 ounces) starch
  • 50 grams (1.8 ounces) white chocolate
  • 5 grams (0.2 ounces) gelatin
  • 135 grams (4.8 ounces) whipping cream

Blueberry Mousse

  • 150 grams (5.3 ounces) blueberries
  • 30 grams (1.1 ounces) sugar
  • 2 grams (0.1 ounces) starch
  • 50 grams (1.8 ounces) white chocolate
  • 5 grams (0.2 ounces) gelatin
  • 135 grams (4.8 ounces) whipping cream

Yogurt Mousse

  • 50 grams (1.8 ounces) egg yolks
  • 120 grams (4.2 ounces) sugar
  • 5 grams (0.2 ounces) starch
  • 150 milliliters (5.1 fluid ounces) milk
  • 200 grams (7.1 ounces) thick yogurt
  • 10 grams (0.4 ounces) gelatin
  • 180 grams (6.3 ounces) whipping cream

Equipment

  • Electric Mixer:

    Ensures a perfectly whipped, airy texture. If you don't have one, get ready for an arm workout with a hand whisk!

  • Blender:

    Essential for seamlessly blending the spinach and creating smooth fruit purees. A sturdy blender can save you a lot of time and effort.

  • 18cm Baking Rings:

    These rings are crucial for shaping your sponges and mousse layers neatly. Make sure to grease them lightly.

  • Freezer:

    Needed for setting the mousse layers. Ensure you have enough space before starting your recipe.

  • Spatula:

    Great for smoothing out the mousse and ensuring even layers.

  • Oven:

    Preheat properly for even baking. Always check with a thermometer to ensure it’s at the right temperature.

Instructions

Step 1

1. **Whip the eggs and sugar** for 5 minutes until light and fluffy. Using a stand mixer on high speed can help achieve the desired texture.

Step 2

2. **Defrost the spinach** (if needed) and squeeze out all the excess liquid. If you're using fresh spinach, soak it in boiling water and then squeeze it out. Ensure there's no excess water to prevent the sponge from becoming soggy.

Step 3

3. **Blend the spinach together with the oil** until smooth. A food processor or blender works well for this step.

Step 4

4. **Add the spinach mixture to the whipped eggs**, mixing gently.Fold in the mixture gently to retain the airiness of the whipped eggs.

Step 5

5. **Mix in the flour and baking powder**, sifting them together beforehand. Sifting helps to avoid lumps in the batter.

Step 6

6. **Bake the sponge** at 347°F (175°C) for 35 minutes. Use two 18cm (7.10 inch) rings. *To prevent the sponge from browning too much, cover it with foil before baking.* Check for doneness using a toothpick; it should come out clean.

Step 7

7. **Bring the orange juice with the zest to a boil**. Watch closely to avoid scorching the orange juice.

Step 8

8. **Strain the hot mixture** over the yolks, sugar, and starch, and cook until thickened. Then, add the butter and gelatin. Make sure to constantly stir to avoid lumps.

Step 9

9. **Cool the orange mass** to 104°F (40°C). Use a candy thermometer to check the temperature.

Step 10

10. **Whip the cream** to soft peaks and gently combine it with the orange mixture. Fold gently to maintain the mousse's light texture.

Step 11

11. **Pour the mousse** into a 16cm (6.30 inch) ring, and place it in the freezer. *To intensify the yellow color, you may add a bit of turmeric.* Ensure the mousse is level in the ring.

Step 12

12. **Bring the strawberry puree with sugar and starch to a boil**. Stir continuously to prevent sticking.

Step 13

13. **Add the gelatin and chocolate**, stirring until melted and smooth. Make sure the gelatin is fully dissolved for a smooth consistency.

Step 14

14. **Cool the strawberry mixture** to 104°F (40°C) and combine it with pre-whipped cream. Fold gently to retain airiness.

Step 15

15. **Pour the strawberry mousse** into a 16cm (6.30 inch) ring, and place it in the freezer. Ensure the mousse sets properly in the freezer.

Step 16

16. **Mash half of the blueberries with a blender**. Ensure a smooth puree for an even texture.

Step 17

17. **Bring the blueberries with sugar and starch to a boil**. Stir to avoid sticking.

Step 18

18. **Add the gelatin and chocolate**, stirring until smooth. Allow the chocolate to melt completely for a uniform mixture.

Step 19

19. **Cool the blueberry mixture** to 104°F (40°C), and combine it with pre-whipped cream. Fold gently for the best texture.

Step 20

20. **Pour the blueberry mousse** into a 16cm (6.30 inch) ring, and place it in the freezer. Ensure it's evenly distributed.

Step 21

21. **Pour the boiling milk over the yolks, sugar, and starch**, cooking until thickened. Then, add the gelatin and pour in the yogurt. Stir constantly to avoid lumps.

Step 22

22. **Cool the yogurt mixture to 104°F (40°C)**, and combine it with pre-whipped cream. Fold gently for a smooth consistency.

Step 23

23. **Assemble the cake in an 18cm (7.10 inch) ring**. Follow this assembly order: spinach sponge, blueberry mousse, 1/3 of yogurt mousse, spinach sponge, strawberry mousse, 1/3 of yogurt mousse, spinach sponge, orange mousse, 1/3 of yogurt mousse, spinach sponge. Ensure even distribution of each layer for a balanced cake.

Servings

When it comes to serving this marvelous Spinach and Fruit Mousse Cake, you have plenty of options to make your dessert table stand out. 🌟

Elegant Plating: Serve a slice on a white plate to highlight the vibrant layers of mousse and sponge. Garnish with fresh fruit and a sprig of mint to enhance the visual appeal. 🍓🫐🍊

Party-Ready: If you're hosting a get-together, cut the cake into small squares or rectangles, and place them on a tiered serving tray. This makes it easy for guests to grab a piece and keeps everything looking chic. 🎉

Casual Delight: For a more laid-back setting, serve with a dollop of whipped cream or a scoop of vanilla ice cream on the side. The contrast of creamy mousse and cold ice cream is pure bliss! 🍨

Bring the Outdoors In: Enjoy your dessert in a picnic setting. Lay a blanket in your backyard and savor your slice with some iced tea or fresh lemonade. Don't forget the forks and napkins! 🧺🍰🥤

Variations

Want to enjoy this delightful cake but have dietary restrictions? No worries! You'll love these gluten-free and vegan variations. 🌱

Gluten-Free Variation: Substitute the 200g of flour with 200g of gluten-free flour mix. Make sure to use a brand that already includes xanthan or guar gum for the best texture. Gluten-free baking can sometimes lead to a denser sponge, but this mix will help keep it airy. 🍞❌

Vegan Variation: Replace the eggs with a combination of aquafaba (chickpea water) whipped to stiff peaks, and use a vegan gelatin substitute such as agar-agar. Swap the dairy elements like butter and cream with their plant-based counterparts - use coconut cream for a rich texture. Just ensure the whipping cream is cold and whipped to soft peaks before incorporating. 🥥🌾

These variations ensure that everyone, regardless of dietary preference, can indulge in this heavenly dessert! 🍰🌟

Faq

  • Why isn't my mousse setting properly?

    Ensure you have added the right amount of gelatin and have allowed enough time for it to freeze properly.

  • How do I prevent my sponge from turning brown?

    Cover the sponge with foil before baking to retain its vibrant color. Pre-baking the sponge at a lower temperature can also help.

  • Can I substitute spinach with another ingredient?

    The spinach adds not only a distinct flavor but also a unique color. You can try using kale or Swiss chard as an alternative, but note that the flavor and color will be slightly different.

  • Why is my mousse grainy?

    This can happen if the mixture wasn't blended or whipped properly. Ensure that the cream is whipped to soft peaks and gently fold it without deflating it.

  • Can I make this cake ahead of time?

    Yes, this cake can be made in advance. Simply assemble and freeze it. Take it out to thaw slightly before serving for the best texture.

  • How do I achieve even layers?

    Use cake rings and a spatula to smooth out each layer. Chill each mousse layer before adding the next to prevent the layers from mixing.

Nutrition facts

Spinach cake with four types of mousses
Recipe Yield:1 18cm cake
Calories:Calories per serving
Calories (Min - Max):180 - 220
Total Fat:12g
Saturated Fat:6g
Protein:5g
Total Carbohydrate:20g
Total Sugars:15g