Moss cup cake with fruit (gluten-free)

Sladké gluten-free

A beloved moss dessert you know from meeting us at gluten-free fairs! Try it from the comfort of your home.

Base:

Fruit puree:

Cream:

Directions

For this recipe, prepare three elements - base, fruit puree and white cream.

Defrost the spinach and if the leaves are noticeable, add a little water and blend to make a smooth puree. Frozen spinach will give the dough a beautiful colour and is without unwanted ‘flavour’.
Cream the eggs with the oil and the sugar. Either defrost the puree and top up with water or mix an adequate amount of fresh leaves with water and blend gently. Mix the baking powder with the flour and gradually add to the egg mixture. Add grated lemon zest to taste.
Put the dough into muffin cups. Bake slowly to get the smoothest surface possible for the cup cakes. For the first 15 minutes at about 150 °C, then increase the temperature to 170-175 °C and finish baking.
Pour water over the frozen fruit and cook for a while. Add the starch dissolved in a little water and sugar to taste. Boil everything for a while until thickened. Keep stirring gently.
Prepare simple white cream with mascarpone and whipped cream as follows: whisk the mascarpone with whipping cream and sugar to taste until the desired consistency. Be careful not to over whisk.
Hollow out the cooled bases and fill with the fruit puree. Close the cup cake with a cap of white cream. Cover it with the green crumbs from the hollowed-out bases and decorate.

Our tip: You can use the same dough to make both the cup cakes and the so-called moss slices.