Moss cake with berries

Ingredients for 1 servings:

• 450 g spinach, frozen
• 1 lemon(s), juice
• 3 eggs
• 350 g sugar
• 200 ml oil
• 300 g wheat flour, sifted
• 2 tsp baking powder
• 1 tsp baking soda
• 500 g low-fat curd cheese
• 50 g powdered sugar
• 400 ml cream
• 1 pomegranate, seeds
• 100 g blueberries
• 150 g raspberries

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 3 hours

unusual forest moss cake

Thaw the frozen spinach and drain in a sieve. Transfer to a bowl, drizzle with the juice of half a lemon, and blend until smooth. Beat the eggs and sugar until creamy. Continue beating, gradually adding the oil. Add the sifted flour, baking powder, and baking soda and fold in. Then fold in the pureed spinach. Pour the batter into a prepared 26cm springform pan. Bake in a preheated oven at 180°C (top/bottom heat) for about 60 minutes (make a skewer mark). Then let it cool in the pan. Mix the quark with the remaining lemon juice and the powdered sugar. Whip the cream until stiff and fold in until smooth. Carefully fold half of the fruit into the cream. Cut the sponge cake into 3 pieces. Finely crumble the top part. Spread about 2/3 of the cream on the bottom layer. Place the second layer on top and spread the rest of the cream on top and around the edge of the cake. Sprinkle everything with the crumbs. Decorate the cake with the remaining fruit. Tip: If you like it a little richer, you can use mascarpone instead of quark for the cream.