About the taste of spinach … I do not feel the texture is very tender, juicy and crumbly.

торт из шпината

Ingredients (for a diameter of 16 cm):

– 110 g fresh spinach
– 1 large egg,
– 80 g of sugar,
– 1 packet of vanilla sugar (or vanilla)
– 80 g of vegetable oil and odorless
– 95 g flour
– 1 tbsp lemon juice,
– 1 teaspoon of baking powder,
– Zest of 1 lemon.

– 100 g of cream 35%
– 100g mascarpone
– 30 ml of liquor “lawyer”
– 1-2 tablespoons of powdered sugar.

Cooking method:

Heat oven to 170 degrees. The form of grease, bottom vystelit baking paper. Spinach and vegetable oil to put in the bowl of a blender, add the lemon juice and zest. Beat all until smooth, but so that the pieces shninata were visible. Beat egg with sugar until fluffy, about 5 minutes. Add spinach-weight oil once again beat on low speed. Mix flour with baking powder, sift, add the dough and gently stir with a spatula. Long did not interfere with, or lose the lightness of the dough. Pour into a mold. Bake for about 30-35 minutes. Another hot to pull out of the mold, to cool on a wire rack.

For the cream whip the cream with mascarpone (can be replaced by cream cheese or ricotta almette), add the powder and liquor. Cake is cut transversely into 2 parts. Smeared with cream … You can sprinkle with powdered sugar.

Allow to stand before serving at least a couple of hours.

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Enjoy your tea!

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