Forest Moss Cake by Jo gallant. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Forest Moss Cake

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Ingredients

1 piece(s)

Forest Moss Cake

200 g frozen spinach leaves
Butter, for greasing
225 g plain flour
2 teaspoons baking powder
3 eggs, medium
340 g caster sugar
200 g sunflower oil
1 teaspoons Vanilla Paste
300 g Mascarpone cheese
150 g sour cream
25 g icing sugar
80 g pistachio nuts
2 tablespoons pomegranate, or raspberries

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6

1h 0min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9
Cake

Recipe's preparation

to make the cake

prepare and grease and line a 23cm cake tin
blitz pistachios in bowl 8secs speed 7 and set aside
place raw sugar in bowl 2 ses speed 9 to make caster sugar and set aside
place thawed drained and driedk spinach in bowl chop 10 secs speed 3 reverse set aside
cream eggs place eggs and caster sugar in bowl insert butterfly and cream 2 mins speed 4 remove butterfly
place an empty jug on top of the lid and weight in oil and vanilla into the jug.
1min 30 sec speed 7 add in oil and vanilla through top to blend with creamed sugar add in chopped spinach flour and baking powder 10 secs speed 5 until combinded
pour mixture into prepared pan
bake 40-45 mins in oven on 180 until golden and sides come away
leave to cool in the tin for 5 mins then cool on a rack.
clean and dry bowl.

To make the filling
Place 25g raw sugar and 10sec speed 9 to make icing sugar
place mascarpone cheese and sour cream and mix 10 secs speed 4 until smooth. Chill in the fridge
clean and dry bowl

To assemble cake
once the cake is cooled remove the top third of the cake.
Place the top third into the bowl with pistachios and mix 3 secs speed 2 until mixed.
spread the mascarpone cheese over the base of the cake and then top with the mascarpone crumb
Decorate with pomegrante seeds or raspberries and put cake in the fridge for 1 hour to set

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Butterfly
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Spatula TM5/TM6
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Tip

raspberries can be used instead of pomegrante seeds

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.