Yoghurt & spinach cake with berry filling

Ingredients

Spinach Sponge Biscuit

150 grams (5.3 ounces) fresh spinach
100 grams (3.5 ounces) vegetable oil
2 large eggs
100 grams (3.5 ounces) sugar
200 grams (7 ounces) flour
1.5 teaspoons baking powder
5 teaspoons lemon juice
Zest of 1 lemon
Vanilla to taste

Yoghurt & Cottage Cheese Mousse

400 grams (14.1 ounces) cottage cheese
200 milliliters (0.85 cups) yoghurt
100 milliliters (0.4 cups) whipping cream
Vanilla to taste
Sugar to taste

Berry Filling

300 grams (10.6 ounces) strawberries
150 grams (5.3 ounces) raspberries
250 milliliters (1 cup) water
10 grams (0.35 ounces) gelatin
Sugar to taste

Equipment

Blender
A high-speed blender will effortlessly grind the spinach with zest and lemon juice. Ensure your spinach is well-processed to avoid any chunky bits.
Mixing Bowls
Use separate bowls to whip your eggs, mix dry ingredients, and combine your mousse components. Stainless steel or glass is ideal for maintaining temperature.
Whisk
Using a balloon whisk helps incorporate air into eggs and cream, making for a lighter, fluffier texture.
Oven
Preheat your oven to 302F (150C) to ensure even baking of the sponge biscuit. A reliable oven thermometer can help you achieve the perfect baking temperature.
Mold
Use a sliding mold for easy layering and removing the cake. Lining it with acetate film ensures clean edges and easy removal.

Instructions

Step 1

1. Grind the spinach with zest and lemon juice in a blender until smooth. Ensure the spinach is well-blended to avoid chunks in your sponge biscuit.

Step 2

2. In a separate bowl, whip together the eggs, vanilla, and sugar until the mixture becomes light and frothy. Using a hand mixer can make this process quicker.

Step 3

3. Stir in the vegetable oil and the spinach puree. Mix well to ensure the oil is fully incorporated.

Step 4

4. Gradually fold in the flour and baking powder until combined. Be careful not to overmix to keep the sponge light.

Step 5

5. Pour the batter into a mold and bake in a preheated oven at 302°F (150°C) for 1 hour. Check for doneness by inserting a toothpick into the center; it should come out clean.

Step 6

6. For the mousse, whip together the cottage cheese, yoghurt, whipping cream, vanilla, and sugar until smooth. Dividing the mousse into two parts will help with layering later.

Step 7

7. Divide the mousse into two equal parts. Place the first part in the fridge. To the second part, add 10 grams (0.35 ounces) of pre-soaked gelatin, then set this part aside. Use acetate film to help with the molding process.

Step 8

8. Pour the second mousse part over the baked sponge biscuit in a sliding mold and refrigerate for 2 hours until set. This will form a firm layer that holds its shape.

Step 9

9. Slice the strawberries and keep the raspberries whole. Mix the water with the gelatin, then combine this mixture with the berries. Ensure the gelatin is fully dissolved in the water before combining with the berries.

Step 10

10. Pour the berry mixture over the set mousse layer and place the cake in the fridge for another 2 hours. Letting it set properly prevents it from mixing with the next layer.

Step 11

11. Take the second part of the mousse (the one set aside earlier) and add 10 grams (0.35 ounces) of pre-soaked gelatin to it. Pour this over the berry layer. Smooth it out with a spatula for an even finish.

Step 12

12. Refrigerate the entire cake overnight to allow all the layers to set firmly. Patience is key for the best results!

Step 13

13. Before serving, decorate the top with biscuit crumbs. Use the remaining sponge biscuit crumbs for a beautiful finish.

Servings

Picture this: a sun-dappled afternoon, a gentle breeze tickling your face, and a plate of our exquisite Spinach Sponge Biscuit topped with Yoghurt & Cottage Cheese Mousse and Berry Filling. 🍓✨ This dessert is divine when served slightly chilled; its refreshing taste will awaken your taste buds. **💡 Serving Idea #1:** Cut the cake into delicate squares or slices and place them on elegant dessert plates. Garnish with fresh berries and a sprig of mint for that extra touch of sophistication. **💡 Serving Idea #2:** Turn it into a luxurious parfait! Layer pieces of the cake in a glass with additional berries and a dollop of whipped cream. This visually appealing treat will captivate your guests. **💡 Serving Idea #3:** Planning a picnic? Pack individual portions in mason jars for a practical yet charming dessert. 🥄 Your friends and family will be thrilled with this portable delight! 📸 Don’t forget to capture the beauty of this cake—a centerpiece worthy of the finest celebrations. Whether it’s a special occasion or a regular Sunday, this pastry will bring joy and smiles all around.

Variations

Ever wondered if this delightful pastry could fit into more specific dietary needs? 🌱🥳 Worry not, here are some **gluten-free** and **vegan** variations. **✨ *Gluten-Free Spinach Sponge Biscuit*:** Simply swap out the regular flour for a gluten-free all-purpose flour blend. Keep the texture moist and airy by adding a teaspoon of xanthan gum. **✨ *Vegan Yoghurt & Cottage Cheese Mousse*:** Replace the cottage cheese and yoghurt with plant-based alternatives like almond or coconut yoghurt, and use a **non-dairy whipping cream**. Swap the eggs in the sponge biscuit with a flaxseed substitute (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg). **✨ *Berry Filling*:** Use agar-agar instead of gelatin for a plant-based thickenings. This mix will still gel beautifully with the berries and retain that delicious, fruity flavor! **Enjoy your pastry while sticking to your dietary preferences, and indulge in a delicious treat! 🌸🌿**

Faq

Why does my sponge biscuit come out dense?
Ensure you whip the eggs and sugar mixture until it's light and airy before folding in the flour and spinach puree. Overmixing the batter can also lead to a denser texture.
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach, but make sure to thaw and drain it thoroughly to avoid excess moisture which can affect the batter consistency.
How can I make sure the mousse sets properly?
The key is to ensure your gelatin is fully dissolved in warm water before mixing it with the mousse ingredients, and give it enough refrigeration time to set completely.
What’s the best way to incorporate gelatin into the mousse?
Always bloom your gelatin in a small amount of cold water first, then gently heat it until fully melted, before mixing it gradually into the mousse.
How do I avoid lumps in my mousse?
Ensure all ingredients are at room temperature for smoother mixing, and gradually add whipped cream to your mix while gently folding.
Can I prepare parts of this recipe in advance?
Yes, you can make the mousse and berry filling a day ahead and refrigerate them. Just assemble the layers on the day of serving for the best texture.