Spinach and cream cheese slices for Easter – green cake with a wow effect
These colorful spinach and cream cheese slices will bring a breath of fresh air to the Easter table—moist, creamy, and beautifully decorated with colorful sugar eggs and edible flowers. The vibrant green base surprises with its delicate flavor and is topped with a delicate cream cheese filling. Perfect for an Easter buffet, spring brunch, or simply as a cheerful eye-catcher for coffee. Who would have thought spinach could be so sweet?
Ingredients for 12 pieces
For the dough
250 g spinach
125 g rapeseed oil
100 ml milk
4 eggs, 150 g sugar
salt, 450 g flour
1 packet of baking powder
For the cream
4 sheets of gelatin
500 g cream cheese, 200 g yogurt
125 g powdered sugar, 1 tbsp vanilla sugar
4 tbsp lemon juice, 250 g cream
Besides that
colorfully colored sugar eggs
20 g dried raspberries
10 g edible flowers
preparation
Preheat the oven to 175 °C top and bottom heat.
Line the bottom of a wide loaf pan or a deep baking tray (approx. 15 x 25 cm) with baking paper.
Sort the spinach, wash it, spin it dry, chop it and puree it finely with the oil.
Whisk the milk with the eggs, stir in the sugar and salt. Add the spinach puree and mix in. Sift the flour and baking powder together, then stir in.
Pour the batter into the prepared pan, smooth it out, and bake in the hot oven for 30–35 minutes (test with a toothpick). Remove from the oven and let cool.
Remove the spinach pie from the pan, trim the edges and a 1 cm high top, and set aside. Place the pie on a serving platter and surround it with a square cake ring.
For the cream, soak the gelatin in cold water. Blend the cream cheese with yogurt, powdered sugar, vanilla sugar, and lemon juice until smooth. Whip the cream until stiff. Squeeze out the gelatin and dissolve it over a hot water bath.
Stir in 1-2 tablespoons of the cream cheese mixture, then fold everything into the cream cheese mixture. Fold in the cream, pour the mixture onto the spinach base, and smooth it out.
Trim any brown edges from the cake, crumble the rest, and sprinkle it over the cream cheese frosting. Let the cake set in the refrigerator for 2 hours.
To serve, remove the cake ring, cut the cake into slices, and garnish the spinach slices with sugar eggs, crumbled dried raspberries, and the edible flowers.
← vorheriger Post: Classic yeast plait – simple basic recipe with guaranteed success & granulated sugar
All recipes and photos in this article are from the book:
Heide Christianse
Spring dream-The best recipes and decoration ideas
Price 35,00 €
ISBN 978-3-7667-2706-7
Callwey Publishing
Spring awakens in this Callwey book. Decorating ideas for indoors and outdoors, recipes for springtime and Easter occasions—the pages are filled with a magical mix of inspiration, tempting sweet treats, and perfect menus.
