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Microwave spinach biscuits

Author
Cookinero 30 Oct 2022
20570
Microwave spinach biscuits

Try delicious and elegant cakes that will not take you much time to prepare.

How to cook Microwave spinach biscuits

Step 1

For the green biscuit, beat 1 egg with 4 tbsp. l. sugar and 0.5 g of vanillin until fluffy. Add 3 tbsp. l. milk, 3 tbsp. l. butter and a bunch of spinach, well chopped with a blender. Then add 6 tbsp. l. flour with 1/3 tsp. baking powder, mix well. Put the dough into a glass or silicone mold. Bake in the microwave at 750 W for 3 minutes.

Step 2

For the chocolate biscuit, mix 4 tbsp. l. flour, 4 tbsp. l. sugar, 2 tbsp. l. cocoa powder, 1 egg, 3 tbsp. l. milk, 3 tbsp. l. oils, 1/3 tsp. baking powder. Also bake in the microwave at 750 W for 3 minutes. Let cool.

Step 3

Microwave spinach biscuits

Prepare cream: 4 tbsp. l. milk mixed with 3 tbsp. l. sugar and with a packet of pudding. Bring 0.5 liters of milk to a boil and pour into the pudding mixture. Boil for a minute, stirring with a whisk. Then cool and beat with 3 tbsp. l. condensed milk.

Step 4

Microwave spinach biscuits

Cut the chocolate sponge cake into 2 pieces. Form the cake in the following sequence: chocolate cake, cream, green cake, cream, chocolate cake, cream. Sprinkle with biscuit crumbs left over from biscuit scraps. Garnish with fresh raspberries. Enjoy your meal!

Microwave spinach biscuits - FAQ About Ingredients, Baking Time and Storage

Yes, you can use kale or Swiss chard as a substitute for spinach, but make sure to blend them finely for a smooth texture.
The cake can be stored in the fridge for up to 3 days. Cover it tightly with plastic wrap to keep it fresh.
Yes, you can make this recipe vegetarian by ensuring all ingredients, like the biscuits and cream, are plant-based. Use almond milk and vegan butter as substitutes.
Yes, replace the regular flour with a gluten-free flour blend and ensure the baking powder is gluten-free for a gluten-free version.
Microwave them for 10-15 seconds to warm them slightly, but avoid overheating as they may become dry.
Yes, you can freeze the cake for up to 1 month. Thaw it in the fridge overnight before serving.
Reduce the sugar in the cream mixture by half or use a sugar substitute to adjust sweetness to your preference.
Yes, strawberries, blueberries, or blackberries work well as alternatives for garnish.
You can bake them in a preheated oven at 350°F (180°C) for 10-12 minutes or until cooked through.
Halve the ingredients to make a smaller cake, but keep the baking time the same as the original recipe.

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