Forest moss cake and hedgehog cookies.

This cake is a classic that I often return to, on many occasions. Exceptionally attractive in appearance, tasty and so trivially simple to make. The cake itself freezes fantastically, so if I have a surplus of spinach in the fridge, I prepare layers from it and freeze them. This way, I can quickly, if necessary, prepare a cake for unexpected guests.
INGREDIENTS:
SPINACH CAKE:
300 400 G FRESH SPINACH.
OR 200 G FROZEN
2 CUPS WHEAT FLOUR
3/4 POTATO FLOUR
3/4 CUPS SUGAR
4 EGGS
2 TSP VANILLA SUGAR
2 TSP BAKING POWDER 3/4 CUPS OIL
CREAM:
600 ML CREAM
250 G MASCARPONE OR CREAM CHEESE
2 TSP VANILLA SUGAR
2-3 TSP POWDERED SUGAR
1 RASPBERRY JELLY + 500 ML BOILING WATER
250 - 300 G FROZEN RASPBERRIES
FRUITS FOR DECORATION
PROCEDURE:
SPINACH BLEND.
ADD FLOUR TO BLENDER AND BLEND UNTIL BOTH INGREDIENTS ARE COMBINED.
THEN ADD REMAINING INGREDIENTS FOR DOUGH TO BLENDER AND BLEND FOR A FEW MINUTES.
(YOU CAN ALSO MIX THE DOUGH WITH A MIXER. IN THIS CASE PREPARE THE SPINACH AND MAKE AS BEFORE. IN A BOWL, CRUSH THE EGGS WITH SUGARS UNTIL A FLUX MASS. THEN ADD THE OIL, MIX AND AT THE VERY END ADD THE FLOUR WITH SPINACH AND BAKING POWDER. )
POUR THE READY DOUGH INTO A FORM, MINE 26 CM.
BAKE THE DOUGH AT 180 DEG C. FOR 30-45 MINUTES UNTIL A STICK IS DRY.
PREPARATE THE JELLY ACCORDING TO THE RECIPE ON THE PACKAGING. COOL IT SLIGHTLY AND ADD THE FROZEN RASPBERRIES TO IT. POUR INTO A SMALLER FORM THAN THE ONE IN WHICH WE BAKED THE CAKE, MINE IS 22 CM.
LINE THE FORM WITH CLOTHING FILM, PUT THE JELLY IN THE FRIDGE UNTIL IT SETS.
PREPARE THE CREAM: IN A BOWL, WHIP THE CHEESE AND CREAM WITH SUGARS.
CUT THE BAKED AND COOLED CAKE INTO 3 LAYERS. CRUSH THE UPPER LAYER.
PLACE ONE OF THE LAYERS ON A TRAY AND THINLY SPREAD IT WITH WHIPPED CREAM. PLACE THE SET JELLY ON THE CREAM. WE TRY TO DO THIS AS CENTRALLY AS POSSIBLE. THEN PLACE A CAKE RIM AROUND THE CAKE AND PLACE A THIN LAYER OF WHIPPED CREAM ON THE JELLY, FILLING THE EDGES WITH CREAM.
WHERE THERE IS A GAP BETWEEN THE JELLY AND THE CAKE. KEEP SOME OF THE CREAM.
ON THE SPREAD CREAM LIKE THIS, PLACE THE SECOND CAKE LAYER AND SPREAD IT WITH WHIPPED CREAM. POUR THE CRUSHED CAKE LAYER ONTO THE WHIPPED CREAM LAYER. PRESS LIGHTLY AND DECORATE WITH FRUIT.
COOL THE DOUGH IN THE FRIDGE FOR A FEW HOURS.
Hedgehogs - delicious cookies
These super sweet cookies will definitely be a hit with kids. They will have a lot of fun if they get involved in making them too. Great fun and a pleasure to eat. Very simple recipe and the cookies are really delicious.
INGREDIENTS:
200 G BUTTER
100 G POWDERED SUGAR
300 G WHEAT FLOUR
1 EGG 2 TSP VANILLA SUGAR
A HANDFUL OF COCONUT SHREDS
A HANDFUL OF CHOCOLATE SPRINKLES
GLAZE:
A BREAD OR MILK CHOCOLATE ABOUT 150 G
A TABLESPREAD.
I ALSO INVITE YOU TO WATCH THE VIDEO
PROCESSING:
Sift flour with powdered sugar into a bowl. ADD vanilla sugar.
Cut butter into flour and add egg. Chop the dough and then knead by hand until smooth.
WRAP UP IN FOIL AND FRIDGE FOR 30 MINUTES.
WHEN THE DOUGH HAS SET, REMOVE IT FROM THE FRIDGE, FORM 2 CM BALLS FROM THE DOUGH. FORM A "CONE" FROM THE BALLS (AS SHOWN IN THE VIDEO). THE COOKIE SHOULD BE ROUND ON ONE SIDE AND ELONGATED ON THE OTHER.
PLACE THE FORMED COOKIES ON A BAKING TRAY LINED WITH PAPER.
BAKE IN AN OVEN PREHEATED TO 170 DEG C FOR APPROXIMATELY 15-20 MINUTES.
AFTER BAKING, THE COOKIES SHOULD BE PALE-GOLDEN. LEAVE THE FINISHED COOKIES COOL.
PREPARE THE ICING. MELT THE CHOCOLATE WITH BUTTER IN A WATER BATH OR MICROWAVE.
USING A BRUSH, PAIN THE THICKER PARTS OF THE COOKIES WITH THE READY ICING AND DIPPING THEM IN THE SHAVINGS OR SPRINKLES. ON THE REMAINING PARTS OF THE COOKIES, PAIN THE EYES AND NOSE.
ENJOY!

[@GrazynaGaek-br8cm]

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