Strawberry and cream cheese cake 🍓🍓🍓
👉 Recipe
• 230 g spinach
• 150 g sugar
• 2 eggs (size M)
• 100 g sunflower oil
• 180 g flour
• 6 g baking powder
Filling
• 6 sheets of gelatine
• 400 g whipped cream
• 1 pack of cream stiffener
• 1 pack of vanilla sugar
• 250 g mascarpone
• 250 g low-fat quark
• 80 g powdered sugar
• 500 g fresh strawberries
Moss cover
• 2 tbsp powdered sugar
• 1 tsp lemon juice
Preheat the oven to 180°C top and bottom heat. Line a baking pan (Ø 22 cm) with baking paper.
For the spinach sponge cake base, puree the spinach with a hand blender. Beat the sugar and eggs until foamy. Slowly stir the sunflower oil into the foamy mixture. Fold the spinach into the egg mixture. Mix the flour with the baking powder, sift and briefly fold into the egg mixture. Pour the sponge cake mixture into the prepared baking pan and bake in the oven for approx. 35 minutes. Do not open the oven while baking.
As soon as the base is baked, open the oven door and turn off the oven. After 5 minutes, remove the pan and cover with a cloth to cool. Then divide the base once horizontally.
For the moss, cut approx. 0.5 cm off the edge of both cake bases, crumble it very finely and put to one side.
Now clamp the bottom base into a cake ring with baking paper cut in half lengthways. Press halved, stemmed strawberries onto the baking paper on the cake ring with the cut surface.
Dissolve the gelatine according to the instructions on the packet.
Mix the mascarpone and quark with the powdered sugar and stir in the gelatine.
Beat the whipped cream with cream stiffener and vanilla sugar until stiff. And stir into the mascarpone mixture.
Pour the cheese cream into the cake ring and place the second layer on top. Place in the fridge overnight.
The next day, mix the powdered sugar with a little lemon juice and spread it on the cake lid. Spread the sponge cake crumbs on top and press down lightly.
Carefully remove the cake ring and the baking paper all around. Decorate the strawberry cheese cream cake with fresh strawberries.
👉 Recipe
• 230 g spinach • 150 g sugar • 2 eggs (size M) • 100 g sunflower oil • 180 g flour • 6 g baking powder Filling • 6 sheets of gelatine • 400 g whipped cream • 1 pack of cream stiffener • 1 pack of vanilla sugar • 250 g mascarpone • 250 g low-fat quark • 80 g powdered sugar • 500 g fresh strawberries Moss cover • 2 tbsp powdered sugar • 1 tsp lemon juice
Preheat the oven to 180°C top and bottom heat. Line a baking pan (Ø 22 cm) with baking paper.
For the spinach sponge cake base, puree the spinach with a hand blender. Beat the sugar and eggs until foamy. Slowly stir the sunflower oil into the foamy mixture. Fold the spinach into the egg mixture. Mix the flour with the baking powder, sift and briefly fold into the egg mixture. Pour the sponge cake mixture into the prepared baking pan and bake in the oven for approx. 35 minutes. Do not open the oven while baking. As soon as the base is baked, open the oven door and turn off the oven. After 5 minutes, remove the pan and cover with a cloth to cool. Then divide the base once horizontally. For the moss, cut approx. 0.5 cm off the edge of both cake bases, crumble it very finely and put to one side. Now clamp the bottom base into a cake ring with baking paper cut in half lengthways. Press halved, stemmed strawberries onto the baking paper on the cake ring with the cut surface. Dissolve the gelatine according to the instructions on the packet. Mix the mascarpone and quark with the powdered sugar and stir in the gelatine. Beat the whipped cream with cream stiffener and vanilla sugar until stiff. And stir into the mascarpone mixture. Pour the cheese cream into the cake ring and place the second layer on top. Place in the fridge overnight. The next day, mix the powdered sugar with a little lemon juice and spread it on the cake lid. Spread the sponge cake crumbs on top and press down lightly. Carefully remove the cake ring and the baking paper all around. Decorate the strawberry cheese cream cake with fresh strawberries.
