INGREDIENTS

PIE

• 450 g of frozen spinach or 450 g of fresh
• 2/3 cup of oil
• 1 cup of powdered sugar
• 3 eggs
• 2 cups of wheat flour
• 2 spoons of baking powder

CREAM

• 250 g mascarpone cheese (cold)
• 200 ml of 30% cream from a carton (cold)
• 5 tablespoons of powdered sugar
• 2 op. cream-fix (optional)

FRUIT

• 200 g of frozen forest fruit with currants (or fresh mixed)

ICING

• 100 g of dark chocolate
• 50 ml cream 30%

PREPARATION

PIE

• Defrost the frozen spinach in a sieve, then squeeze out excess water and blend until smooth. After washing, put the fresh spinach into a pot and, stirring, heat it for 1 - 2 minutes until it withers, then blend it to mousse.
• Preheat the oven to  180 degrees C.
• Warm the eggs (they beat better) - put them in a bowl, pour very warm tap water and set aside for a few minutes. Then, beat the mixer at high speed (about 8 - 10 minutes) to a fluffy and light mass with the addition of powdered sugar.
• Then, while still beating, pour in the oil gradually, with a thin stream (beat a total of about 8-10 minutes).
• Add the spinach mousse and blend at low speed of the mixer until the ingredients combine into a homogeneous mass.
• Separately, sift the flour and mix with the baking powder. Pour into beaten eggs and mix at low speed, only until the ingredients combine into a uniform dough.
• Pour the mass into a 24 cm diameter mold (bottom lined with paper) and bake for about 40 minutes into a dry stick. Remove and cool completely.
• Remove (scrape with a knife) the browned crust from all over the dough and discard it. Cut off a small dome of the dough to align the top of the dough and crumble it (keep for decoration). Cut the dough into 2 plates.

CREAM

• Put the chilled mascarpone cheese and cream into the mixing bowl, add the powdered sugar and beat for 2-3 minutes until the mass increases in volume and is fluffy.
• Finally, mix with the creams - fix, which will stiffen the cream. Put 3 tablespoons of cream on top of the cake. Gently toss the rest with the frozen fruit (save 2 tablespoons of fruit for decoration).

GEAR RATIO

• Place the bottom of the dough on a platter. Put the cream with fruit, cover with the other part of the cake. Spread the 3 tablespoons of cream (without fruit) on the top and sides of the top.

ICING

• Break the chocolate into cubes and place it in a bowl with the cream. Slowly melt in a water bath or in a microwave, mix until smooth. If the chocolate becomes overgrown, you can restore it by adding a tablespoon of cold cream or milk and stirring each time.
• Pour the glaze over the cake, decorate with the green cake and the fruit that is left aside. You can insert for 1 - 2 hours. into the fridge.

TIPS

The spinach dough can be sprinkled with 8 tablespoons of soaking, e.g. liqueur / tea.