The green-green cake: Mathilde Bignon's recipe – le monde

bb354b3 58750 3191167 - The green-green cake: Mathilde Bignon's recipe - le monde

For 8 to 10 people

Preparation 1 h 30; rest 1 hour; cooking: 30 min.

3 nice handfuls of fresh spinach.

For the sponge cake: 5 eggs, 180 g of sugar, 80 g of flour, 80 g of cornstarch, 75 g of softened salted butter, 60 g of pistachio powder, butter for the mold (20 cm long pan) diameter).

For the pistachio cream: 100 g of unsalted butter, 100 g of unsalted pistachios, 3 tbsp. to s. kirsch, 60 g icing sugar, 2 eggs + 2 yolks, 2 tbsp. to s. of cornstarch, 10 cl of milk.

For the decor:

200 g of green almond paste, fresh rose petals (or crystallized), whole pistachios.

The preparation

Wash the spinach thoroughly and then boil it (or steam it) 2 min. Immerse them in ice water to preserve the color. Drain, blend, then squeeze the puree into a fine gauze over a bowl to collect as much green juice as possible (it will serve as a natural coloring).

Prepare the sponge cake: in a double boiler over low heat, whisk the eggs with the sugar until the mixture has doubled in size (10-15 min depending on the temperature). Remove from the heat, without stopping beating, the flour, cornstarch and pistachio powder, then the salted butter in cubes. Beat until a smooth paste is obtained. Pour into the buttered mold and bake at 170 ° C for 20 to 30 minutes.

Pistachio cream: mix the pistachios with the kirsch, 2 tbsp. to s. spinach juice and 50 g softened unsalted butter until a dough. Reserve. In a saucepan over very low heat, thicken the milk, stirring it with the eggs and yolks, icing sugar and cornstarch. Remove from the heat, add the remaining butter then the pistachio paste while whisking: the mixture should be homogeneous. Keep in the fridge for at least 1 hour. Cut the cooled sponge cake into 2 discs. On a serving dish, place a disc and garnish with cream, reserving 4 good spoonfuls. Carefully place the second disc on top and cover with the remaining cream. Spread the green almond paste 1 mm thick. Cut out a disk the size of the mold and place it on top of the cake. With the remaining almond paste, form a long sausage and roll out to form a strip the thickness of the cake. Place it around the edge of the sponge cake, then weld it to the top disc. Decorate the green-green with rose petals and / or whole pistachios.

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Categories Cooking

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