- Eggs 2 pieces
- Sugar 1/2 cup
- Vanilla Sugar 1 sachet
- Wheat flour 1 cup + 2 tablespoons with a hill
- Baking powder for dough 1 teaspoon with a slide
- Water 100 milliliters
- Vegetable oil 100 grams
- Carrot Mousse 2 Tbsp
- Spinach (thawed) 2 tablespoons
- Icing sugar for decoration
- Butter for form lubrication
- Breadcrumbs to sprinkle
- Main Ingredients Carrot, Spinach, Flour, Sugar
- Serving 4-6
Baking dish (16 cm in diameter), foil, whisk, plate, spoon.
Step 1: prepare the dough.
Break eggs into a deep plate, add sugar and mix until smooth.
Add the sifted flour to the eggs with the baking powder and mix again.
Fill with oil and water. Whip it all over again. It will be more convenient and faster to be a mixer.
Step 2: mix the dough with spinach and carrots.
Divide the dough into two equal parts. Mix carrot mousse (here it’s just grated and stewed carrots in milk) with one tablespoon of flour and add it to half the dough and mix.
In the other half of the dough, add the spinach mixed with flour. Again, mix well.
Step 3: bake the cake.
Set the oven to warm up 180 degrees.
If your mold is detachable, seal it with foil or baking paper so that the dough does not run away. If not, grease and sprinkle with breadcrumbs.
Spread the dough alternating the carrot portion and the spinach portion. Apply two tablespoons per layer. That is, first two tablespoons of carrot dough, then in their center two tablespoons of dough with spinach and so on.
Bake the pie for 1 hour, then cover it with foil on top and cook more 30 minutes. At the end, turn off the oven and let it cool completely (about 30 minutes) without taking out the cake.
Step 4: serve the cake.
Sprinkle the cake with icing sugar and serve with tea for afternoon tea. These are delicious homemade cakes for the whole family.
Enjoy your meal!