“Forest Moss” Cake with Cream – Leśny Mech
Green cake with a secret ingredient that will bring a little of the outside to your table. This is a perfect sweet treat to make between April and September. For the show-stopping looks, I highly recommend it for Easter, or summer dinner parties.
The cake is super fluffy and moist, with a lovely mascarpone and cream filling and decorated with fresh fruit is a perfect dessert for warmer days. The whole dessert is not overly sweet, it’s really light and will be gone before you know it. You can decorate it as you like but the most popular fruits to use are blueberries, raspberries, and pomegranate seeds. For Easter, I popped on also some mini eggs for this festive look, but we can also add some chocolate bunnies or those cute chocolate and cookie mushrooms which you can find in Asian supermarkets. This will make your forest cake complete 😊
But why it’s green? You are asking. Well, it’s all thanks to spinach. Yes, spinach. You cannot taste it but it will give the sponge this extra moisture and of course the vibrant, natural green colour.
Lesny Mech – Forest Moss cake is really popular in Poland. You can find it in most cafes and bakeries. I believe we mostly love the look of it as Poland is a largely forested country and we do love a good hike, but it definitely doesn’t lack in taste and satisfaction it can give.
“Forest Moss” Cake with Cream – Leśny Mech
Ingredients
For the sponge
- 200 g Fresh Spinach
- 3 Eggs
- 1 cup Sugar
- 2/3 cup Olive Oil or sunflower oil
- 2 cups Flour
- 2 tsp Baking Powder
For the cream
- 250 g Mascarpone
- 284 ml Double Cream
- 4 tbsp Icing Sugar
To decorate
- Blueberries
- Pomegranate Seeds
- Mini Eggs
Instructions
- Cook the washed spinach on a pan on medium heat for about 2 to 4 minutes. Place in a blender cup and using a hand blender blend till you get a silky muss texture liquid. Set aside.
- Preheat oven to 180C. Prepare baking springform by greasing all the edges with butter and line it out with parchment paper.
- In a large bowl place eggs and sugar and mix with a hand mixer until smooth and light colour (around 7min). Next, while still mixing gradually add oil. Add spinach muss and mix together at low speed until all ingredients combine.
- Sieve in the flour and baking powder. Mix all together well with a mixer or a spatula. Pour the ready cake butter into baking springform and bake for around 30 min. When it's ready take it out of the oven and let it rest until is completely cooled down.
- To prepare the cream filling place all the ingredients in a large bowl and using a hand mixer mix until the cream gets a thick and stiff texture. This will take around 8 to 10 min.
- Take the sponge out of the baking form and cut off the top 1/3 of the cake. Place all the cut-off pieces in a bowl and crumble with your fingers to create green chunky sand – it will start to look like chunks of moss.
- On the bottom half of the cake spread the mascarpone cream. Next, cover the cream with crumbs of the sponge to create the moss look. Place in the fridge for around 2 hours. Decorate with fruits and chocolates before serving. Enjoy!