• Another version of bicolour sweet rolls. Spring and green. The dough is coloured with spinach and the filling made of pistachios. The spinach flavour is very subtle, slightly detectable (for some people maybe not at all) and the dough looks interesting. The pistachio filling is intensive and tasty. Summarising they are yummy, soft, pistachio sweet rolls. Enjoy!

     

    12 buns

     

     Dough:

    • 3 cups flour
    • pinch of salt
    • 3 teaspoons dried yeast
    • ¾  cup lukewarm milk
    • ½ cup sugar
    • ¼  cup minus 2 tablespoons butter
    • 1 egg
    • 1 teaspoon vanilla extract
    • 3 tablespoons freeze-dried spinach (powder)

    Filling:

    • 100 g pistachios
    • 1 tablespoon coconut oil
    • 2-3 tablespoons icing sugar

     

    Make dough: in a medium bowl mix together yeast, half of milk and 1 tablespoon sugar. Let stand for 15 until frothy. Add butter to the rest of milk in the saucepan and heat gently until butter melted but the mixture could not be hot. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture, egg, vanilla extract and milk with butter. Mix on medium speed until dough is smooth (8-10 minutes) and pulls away from the sides of the bowl. If dough does not pull away from the bowl, add more flour, 1 tablespoon at a time. If the mixture remains too dry and crumbly, add lukewarm water, 1 tablespoon at a time. Once the dough is ready divide it into half. Add spinach powder to one half and kneed by hand until incorporated. Place both dough in oiled bowls, cover and let stand in a warm place for 1-1.5 hours until doubled in size.

    Make filling: process pistachios until pistachio butter. Add sugar and coconut oil, mix until incorporated. If the mixture is too stiff add more oil.

    Place dough on a floured surface and roll out each one into a 16 x 8 inch rectangular. Spread the filling evenly onto the white dough and cover with the green dough. Spread the filling over green dough. Cut prepared two layers dough into 12 strips 8 inch long each. Roll each strip shaping a snail. Cover two baking sheets with parchment paper. Place six rolls on each tray arranged them as a circle when each bun touches two other buns by sides (see pictures). Let stand in a warm place for 30 minutes to rest and double in size while preheating oven to 350°F. You can also place trays in the fridge for overnight and bake buns the next in the morning. Remove them from the fridge 15 minutes before baking.

    Bake for 20-25 minutes until the dough is not more sticky and sounds hollow by taping the base. You may cover the top with aluminium foil after first 10 minutes to save bright colours. Serve warm or cooled.

     

     

    Category: Yeast cakes.

    Tags: pistachio, spinach, yeast.

  • I made several layer cakes, different flavours. They all were shaped as classic horizontal layer cakes alternated with sponge and cream. At this time I made new type of cake with sponge’s and mousse’s layers placed vertical. It is not so difficult contrary to appearances. Very light sponge (which is needed here) with freeze-dried spinach connotes by eating the green tea flavour. The cake is layered and covered with delicate rhubarb mousse. This is elegant and sophisticated layer cake, perfect for birthday celebrating, subtle and light which hopefully you will like. Enjoy!

     

    baking tray 17 x 11.7 inch (or slightly smaller)

     

     Ingredients:

    • 6 eggs (whites and yolks separated)
    • 2 x ½ cup + 1 tablespoon sugar
    • 2 x 1/3 cup all purpose flour
    • 2 x 1/3 cup corn starch
    • 2 x 3 tablespoons freeze-dried powdered spinach

    Rhubarb mousse:

    • 600 g rhubarb
    • ½ cup sugar
    • juice of ½ lemon
    • 3 tablespoons water
    • 2 tablespoons gelatine
    • 300 ml whipping cream
    • 4 tablespoons icing sugar

    Decoration:

    • ¼ cup icing sugar

     

    Grease and line the tray. Preheat oven to 350°F.

    Sponge 1: in the bowl of a stand mixer beat 3 egg whites and ½ cup + 1 tablespoon sugar until stiff peaks form. Lower the speed of mixer and add 3 yolks, 1 tablespoon at the time. In separated bowl mix together 1/3 cup flour, 1/3 cup corn starch and 3 tablespoons powdered spinach. Stop the mixer and gradually add flour mixture to egg foam mixing delicately with rubber spatula. Pour the sponge mixture into prepared tray and bake for 12 minutes. Dust clean kitchen towel with icing sugar and place the hot sponge on it paper side up. Remove the paper and immediately roll up the sponge together with towel starting at shorter side. Cool rolled. Repeat all work again to receive second identical rolled sponge.

    Make rhubarb mousse: in a saucepan place rhubarb cut in smaller parts, sugar, lemon juice and water. Heat until sugar is dissolved, then simmer few minutes until rhubarb is very soft. Remove from the heat, place in the blender and blend until puree. Set aside 2 tablespoons of puree for decorating. Place the gelatine powder in a small bowl and pour over the cold water. Let it stand for 10 minutes until is solid. Place the bowl in a double boiler or microwave and heat until gelatine is melted. Mix the liquid gelatine in rhubarb puree and set aside to cool.

    Beat whipping cream with icing sugar until stiff peaks. Still beating on lower speed add rhubarb puree, one tablespoon at the time until all puree is used. Place in the fridge.

    Assemble the cake: roll out both sponges. Set aside towels. Cut each sponge in half parallel to longer side (I had 4 strips 5.85 inches wide each). Spread all sponge’s strips with rhubarb mousse and roll up the first into a roll. Place the first roll on the beginning of the second strip and roll together. Place this roll on the beginning of the third strip and roll together. Make the same with the last strip. Place this giant roll vertically on the serving plate (cut side up). Spread with remaining mousse the top and sides of the cake and smooth surfaces.

    Beat together the saved 2 tablespoons rhubarb puree and ¼ cup icing sugar adding warm water if needed to receive smooth, thick but still liquid icing. Spread it on the top of the cake and let drip slightly down the sides.


     

    Category: Layered.

    Tags: rhubarb, spinach.