Description
I saw in the Internet an unusually beautiful chiffon spinach bisque and fire to cook it. Biscuit is very gentle and porous, the taste of spinach is not felt, and the color was very beautiful emerald. Custard Apple is very delicious envelops the cake. Rose apples were the final conclusion of this cupcake.
Ingredients
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Spinach
100 g
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Vegetable oil
2 Tbsp
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Egg white
2 piece
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Yolk egg
2 piece
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Sugar
100 g
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Flour
100 g
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Leavening agent
1 tsp
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Vanilla
1 g
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Apple
200 g
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Sugar
70 g
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Lemon juice
1 Tbsp
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Butter
70 g
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Chicken egg
1 piece
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Flour
1.5 Tbsp
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Vanilla
0.5 g
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Apple
1 piece
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Water
100 g
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Sugar
50 g
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Juice
1 Tbsp
Cooking
Defrost spinach, squeeze out water, add 2st. L. vegetable oil, IDEAL, punch in a blender.
Beat egg yolks with sugar in air foam
Add spinach mixture, flour, baking powder and vanilla, mix gently.
Beat egg whites in a air foam, add to spinach mixture and mix gently with folding strokes.
Grease the silicone form with butter and IDEAL to put them chiffon spinach dough.
Bake for 40 minutes at 180 degrees. Cool.
Make cream: apples peel and slice, put in the oven and bake until soft.
Add to the apples the sugar and lemon juice, all crushed with a blender.
Add the flour and egg, stirring to warm the custard batter until thick. Cool. Add butter and beat with a blender.
The finished muffins to cut the top and cut each lengthwise into 2 parts. Trimming grind into crumbs.
Fluff cream both halves of the cake, fold, and fluff the sides.
Make the decoration: slice the Apple into thin slices. The water with the sugar and juice bring to the boil, put in the apples and boil for 3 minutes.
The top and sides of cake sprinkle crumb. From slices turn the buds and spread them on the cupcakes. You can decorate the sweet pearls. Our emerald brownies are ready.
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