Description
Emerald in color and delicious taste biscuit, which I often use for quick cooking their desserts and cakes. Especially good this cake when guests at the door. Moist and crumbly, which does not require impregnation. The emerald color to the cake gives the spinach. The spinach in the cake is not felt. You can use fresh or frozen. The bliss and benefits of taste!!! Help yourself, my dear!!!
Ingredients
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Spinach
200 g
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Vegetable oil
160 g
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Chicken egg
2 piece
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Sugar
160 g
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Vanilla essence
1 Tbsp
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Lemon juice
2 Tbsp
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Lemon peel
1 Tbsp
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Leavening agent
1 pack
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Flour
200 g
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Powdered sugar
150 g
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Lemon juice
1 Tbsp
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Lemon peel
1 Tbsp
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Sour cream
600 ml
Cooking
Spinach and vegetable oil placed in the bowl of a food processor or blender, add the lemon juice and zest. Whisk everything until smooth, but pieces of spinach were visible. This will give an emerald green color.
Beat egg with sugar Mistral to splendor. About 5 minutes
To beaten eggs add spinach mixture and beat on low speed about 1 to 2 minutes. In a separate bowl, mix flour with baking powder, sift, add to the dough and mix gently with a spatula. Pour the batter into the pan 24 cm with parchment paper.
Preheat the oven to 180 degrees. Bake for about 30-35 minutes. Ready biscuit cool on a wire rack and remove the parchment. For the cream beat sour cream with sugar powder. Powder can add less or more. Be guided by your taste. Sponge cake cut into 2 parts. Fluff cream...
Decorate as desired, I sprinkled the crumbs and scraps of sponge cake and decorated it with kiwi. Kiwi can also be added to a layer between the cakes. Bon appetit!!! Cook on health.
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