Скачать или смотреть LUBENICA TORTA - KOLAČ LUBENICA - LJETNE TORTE 2025 - BISKVIT SA ŠPINATOM

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●SASTOJCI:
Sastojci za tart kalup
(promjer 28 cm, visina 3,5 cm – važno)
ili okrugli kalup za torte (26–28 cm promjer)

Biskvit:
200 g odmrznutog špinata
80 ml mlijeka
80 ml suncokretovog ulja
3 jaja (veličina M, sobna temperatura)
150 g šećera + malo vanilije
220 g glatkog brašna + ½ kesice praška za pecivo (=8 g)
malo omekšalog maslaca i brašna za premazivanje kalupa

Puding:
500 ml punomasnog mlijeka
80 g šećera + malo vanilije
20 g brašna
30 g gustina

Preljev:
350 ml soka od višnje (ili sok iz tegle višanja)
30 g šećera
20 g gustina

čokoladne kapljice (za košpice)
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●INGREDIENTS:
Ingredients for a tart pan
(28 cm diameter, 3.5 cm height – important)
or a round springform pan (26–28 cm diameter)
Cake base:
• 200 g frozen spinach, thawed
• 80 ml milk
• 80 ml sunflower oil
• 3 medium eggs (room temperature)
• 150 g sugar + a little vanilla
• 220 g flour + ½ packet baking powder (=8 g)
• a piece of softened butter and some flour for greasing the pan
Pudding layer:
• 500 ml whole milk
• 80 g sugar and a little vanilla
• 20 g flour
• 30 g cornstarch
Fruit glaze:
• 350 ml cherry juice (or juice from a jar of sour cherries)
• 30 g sugar
• 20 g cornstarch
Chocolate chips for decoration (to resemble watermelon seeds)

Preparation:
8. Preheat the oven to 180 °C (top/bottom heat). Thoroughly grease the pan with softened butter and dust with flour, covering the bottom and sides. Tap out any excess flour.
9. Squeeze the excess liquid from the thawed spinach. Place it in a blender or use an immersion blender with the milk and oil, and blend until a smooth, creamy paste forms.
10. Beat the eggs with the sugar until pale and fluffy. Quickly stir in the spinach mixture. Combine the flour and baking powder and sift in two batches into the batter. Mix briefly with a hand mixer.
11. Pour the batter into the prepared pan, smooth the surface, and gently tap the pan on the counter to remove air bubbles.
12. Bake in the preheated oven for about 20–25 minutes. Check with a toothpick at the end. Remove from the oven and let the cake base cool completely. Then turn it out onto a serving plate.
13. Pudding layer: Add all listed ingredients to a pot and whisk until smooth and lump-free. Place the pot on the stove and bring to a boil while stirring constantly. Once it begins to thicken, reduce the heat slightly (to 7 out of 9) and continue stirring until the pudding is thick. Immediately pour the pudding into the hollow of the cake base and smooth it out. Let this layer cool until firm.
14. Fruit glaze: Mix all ingredients together and bring to a boil while stirring. Cook until thickened. Carefully spread the glaze over the firm pudding layer. Let cool again. Then decorate with chocolate chips and ideally refrigerate for several hours before serving.
Important: Please don’t use oil instead of butter! Learn from my mistakes—use butter and flour for greasing. I’ve never had a cake stick using this method. With oil, it has happened. A shame for all the effort and ingredients. I’ve only made this with frozen spinach so far, but 200 g frozen equals about 500 g fresh spinach, so that should work too. Instead of cherry juice, you can use strawberry or raspberry juice. If you use juice from a jar of sour cherries and have cherries left over, try my cherry sheet cake! One jar is enough for topping. Tip: Sprinkle the cherries with chocolate shavings before baking. Properly covered and stored in the fridge, the cake keeps well for 2–3 days.
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