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)
- 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
- 600 g rhubarb
- ½ cup sugar
- juice of ½ lemon
- 3 tablespoons water
- 2 tablespoons gelatine
- 300 ml whipping cream
- 4 tablespoons icing sugar
- 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.
Tags: rhubarb, spinach.