Once again, we rummaged in the box with sweet memories. Do you remember the moss cake? It is said that the sweet pastry was invented in Thuringia. One thing is for sure: in the days of the GDR, almost every grandmother in the East had the moss cake on her repertoire. It was simply delicious and looked very special.
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Of course, it has its name to the color. The green is created when the cake topping is sprinkled over ground coffee. The chlorogenic acid found in coffee reacts with the protein. And so the moss cake looks just like moss.
Do it again, the moss cake. Our recipe is guaranteed to taste like Grandma did.
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What you need:
6 egg yolks, 300 grams soft butter, 240 grams sugar, 250 grams sour cream, 300 grams flour, 1 packet baking powder, 50 grams baking cocoa
For the cream
6 egg whites, 100 grams of powdered sugar, 125 grams of coconut fat, 1 teaspoon of ground coffee
This is how it works:
Preheat the oven to 180 degrees hot air.
Separate the eggs and set aside the whites for the cream.
Whisk the egg yolks with room temperature butter and sugar for at least 10 minutes until creamy. Add the sour cream and stir briefly.
Mix the flour with the baking powder and cocoa and sift everything into the whipped mass. Now fold in carefully. It is best to use a dough scraper or similar to keep the dough airy.
Place parchment paper on a plate and spread the batter evenly on it. Then put it in the oven for 15 to 20 minutes. Use a toothpick or wooden skewer to test if it is finished (make a hole in the middle, if no more dough sticks to the wood, it can be taken out of the oven). Then let it cool completely.
Melt the coconut oil and then let it cool completely. It should not be hot, but should still be running.
Whisk the egg whites with a hand mixer until hard and add the icing sugar gradually. Now also add the liquid coconut oil. Stir constantly until you get a smooth cream.
Spread the egg white cream evenly over the cooled cake. Now carefully sift the ground coffee over the cream.
The cake turns green overnight
The moss cake should then be left in a cool room for at least 12 hours, but preferably overnight. But the fridge is too cold. There, the coffee powder would soften.
It works best at 15 to 20 degrees. Then the dry (!) Coffee powder reacts with the protein. The cake turns beautifully moss green in a few hours. After discoloration, it should be stored in the refrigerator.
We wish you a good appetite!