Photogenic Forest Moss Cake with Mascarpone Cream and Forest Fruits

Thoroughly wash the spinach leaves under cold running water, then dry them very carefully, for example using a salad spinner or paper towels. Place the dried spinach in a high-powered blender. Add canola oil and freshly squeezed lemon juice. Blend everything on the highest setting for about 2-3 minutes until you achieve a perfectly smooth, uniform, liquid puree with an intense green color. There should be no visible pieces of leaves in it.

Prepare a 24 cm diameter springform pan. Line the bottom of the pan with a circle of parchment paper. Do not grease the sides of the springform pan with any fat – this will allow the sponge cake to 'climb' up the walls and rise evenly, without sinking in the middle.

In a large, clean, and dry bowl, place whole eggs (they must be at room temperature!). Add fine sugar. Start beating everything with a mixer on the highest speed. Beat patiently for 8 to 10 minutes. The egg mixture must become very light, almost white, thick, and fluffy, and its volume should increase at least threefold. Properly whipped mixture, when you lift the mixer beaters, should flow from them in a thick, heavy ribbon that holds on the surface for a moment.

Reduce the mixer speed to the minimum. While continuously mixing, slowly pour in the prepared spinach puree in a thin stream into the whipped egg mixture. Mix only until the ingredients combine into a uniform green color, no longer than 30 seconds. Overmixing at this stage will destroy the air bubbles and the batter will deflate.

In a separate bowl, thoroughly mix the all-purpose flour with the baking powder. Sift the dry ingredients through a fine sieve directly into the green mixture, preferably in three batches. After each added batch of flour, very gently mix the batter using a large silicone spatula. Use scooping motions from the bottom of the bowl upwards while also rotating the bowl. Mix only until no dry flour is visible.

Preheat the oven to 180°C (conventional mode, no fan). Gently pour the prepared batter into the previously prepared springform pan and smooth the surface with a spatula. Place the pan in the preheated oven and bake for about 45-50 minutes. Towards the end of baking, perform the toothpick test – insert a wooden skewer into the center of the cake. If it comes out dry, the cake is ready. If there are traces of raw batter on it, continue baking for another 5-10 minutes and repeat the test.

Remove the baked cake from the oven. Immediately after taking it out, drop the springform pan (holding it horizontally) onto the countertop or floor from a height of about 30-40 cm. This step prevents the sponge from shrinking and collapsing. Then, place the cake in the pan on a metal rack to cool completely. Only after it has completely cooled, gently run a knife along the edges of the pan and unclip the ring.

Prepare the cream. Place the bowl in which you will whip the cream and the mixer attachments in the refrigerator for at least 15 minutes before you start working. This will help the cream whip faster and be more stable.

Pour very cold heavy cream (36%) into a chilled bowl. Add sifted powdered sugar and vanilla extract. Start whipping with a mixer on medium speed, gradually increasing to high speed. Whip until the cream becomes thick and stiff, but be careful not to 'overwhip' it (it will turn into butter). There should be clear traces left by the mixer beaters on the cream.

Add the cold mascarpone cheese in batches (one large tablespoon at a time) to the whipped cream. After each addition, mix everything on the lowest speed of the mixer, just until the ingredients are combined into a smooth, thick cream. Do not mix for too long to avoid curdling the cream.

Place the completely cooled cake on a board. Using a long, sharp knife (preferably serrated), cut off the top, browned layer of the cake (about 1-1.5 cm thick). Crumble the removed layer in your hands into small crumbs that will resemble moss. Set them aside for decoration.

Cut the remaining main part of the cake horizontally into two equal layers. You can do this using the same knife or a special cake cutting wire, which ensures a perfectly even cut.

Place the first (bottom) layer of the cake on a stand or plate where you will serve the cake. Spread about half of the prepared mascarpone cream on it. Smooth it out evenly using a spatula or knife, leaving about 1 cm of space from the edge. Evenly distribute about 1/3 of the prepared berries on the cream, gently pressing them into the mixture.

Cover the layer of cream with fruit with the second layer of cake, gently pressing it down. Spread the remaining cream on top and the sides of the cake. Using a long spatula or a wide knife, spread the cream to create a smooth or slightly textured surface. It doesn't have to be perfectly smooth, as the whole thing will be covered with 'moss'.

Now it's time for decoration. Take the previously prepared cake crumbs and gently sprinkle them over the top and sides of the cake. You can lightly press them with your hand to ensure they stick well to the cream. On top, on the 'moss', artistically arrange the remaining berries, creating a picturesque composition. Additionally, if you're using them, decorate the whole with fresh mint leaves.

Place the finished cake in the refrigerator for at least 3-4 hours, preferably overnight. This time is essential for the cream to set and the flavors to meld. The cake will become more moist and stable, making it easier to slice.