Strawberry and cream cheese cake ๐๐๐
๐ Recipe
โข 230 g spinach
โข 150 g sugar
โข 2 eggs (size M)
โข 100 g sunflower oil
โข 180 g flour
โข 6 g baking powder
Filling
โข 6 sheets of gelatine
โข 400 g whipped cream
โข 1 pack of cream stiffener
โข 1 pack of vanilla sugar
โข 250 g mascarpone
โข 250 g low-fat quark
โข 80 g powdered sugar
โข 500 g fresh strawberries
Moss cover
โข 2 tbsp powdered sugar
โข 1 tsp lemon juice
Preheat the oven to 180ยฐC top and bottom heat.ย Line a baking pan (ร 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.ย 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.
๐ Recipe
โข 230 g spinach โข 150 g sugar โข 2 eggs (size M) โข 100 g sunflower oil โข 180 g flour โข 6 g baking powder Filling โข 6 sheets of gelatine โข 400 g whipped cream โข 1 pack of cream stiffener โข 1 pack of vanilla sugar โข 250 g mascarpone โข 250 g low-fat quark โข 80 g powdered sugar โข 500 g fresh strawberries Moss cover โข 2 tbsp powdered sugar โข 1 tsp lemon juice
Preheat the oven to 180ยฐC top and bottom heat.ย Line a baking pan (ร 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.ย 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.
