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Spinach Beetroot Cake Layered With Strawberry Mousse (Without Oil And Butter)

Spinach Beetroot Cake Layered With Strawberry Mousse (Without Oil And Butter)

Cooking Time

Preparation Time : 20

Cook Time : 40

Total Time : 60

Ingredients

Serves 6

  • 4 nos eggs

  • 1/4 cup spinach puree

  • 1/4 cup beetroot puree

  • 3 cups all-purpose flour

  • 2½ cups icing sugar

  • 1 cup milk

  • 1 tsp sprig vanilla extract

  • 2 tsp baking powder

  • 1/4 tsp salt

  • For strawberry mousse: 200 gram strawberry

  • 2-3 tbsp water

  • 1 tbsp gelatin

  • 5-6 tbsp sugar

  • 1½ cup whipped cream

  • 1/2 tsp sprig vanilla extract

Directions

  • 01

    Grease and line with parchment paper a 9" round cake tin,and preheat microoven at 180°C.

  • 02

    Whisk together in a large bowl the dry ingredients; flour,salt , icing sugar,baking powder and keep aside.

  • 03

    In another big bowl ,beat eggs one at a time ,till well combine.

  • 04

    Add 3/4 cup milk and vanilla extract,mix properly.

  • 05

    Now in three batches mix dry ingredients with wet ingredients in cut and fold method.

  • 06

    Divide the batter into three portions.

  • 07

    Now add spinach puree in one portion, beetroot puree in one portion and rest milk with last portion, combine it well.

  • 08

    In the middle of the pan pour 2 tbsp of white mixture then over it add 2 tbsp of spinach mixture ,then over it 2 tbsp of beetroot mixture and repeat the steps until all batter has been used.

  • 09

    Bake for 40 minutes until a toothpick comes out clean.

  • 10

    Remove the cake from the oven and let it cool for half an hour.

  • 11

    For strawberry mousse, take water in a small bowl sprinkle gelatin over it and keep aside for 5 minutes.

  • 12

    In a oven proof bowl add chopped strawberries and sugar , microwave it for 5 -6 minutes or till it soften.

  • 13

    Add gelatin mixture and again microwave it for 30 seconds, Cool down the mixture and make a smooth puree.

  • 14

    Whip the cream and vanilla extract until stiff peaks form.

  • 15

    Fold the strawberry puree into the whipped cream, now the mousse is ready.

  • 16

    Pour the mousse over the cake and chilled it in the refrigerator for an hour or till it set.

  • 17

    Serve with fresh strawberries and enjoy.

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