Spinach Cognac Tart

For the spinach cognac tart, beat the eggs with the powdered sugar until fluffy. Pour some of the mixture into a bowl and mix with the spinach, then fold into the fluffy mixture with the flour.

Pour the mixture into a cake tin. Bake in a preheated oven at 180 °C for 20 minutes.

Let the cake cool, then drizzle with cognac. Cover again with a cake ring, whip whipped cream until stiff and spread evenly on the cake. Spread whipped cream as smoothly as possible using a knife or spatula. For the glaze, briefly heat the whipped cream and chocolate in a saucepan.

Pour the mixture over the cake while it is still warm, then refrigerate.

Preparation Tip:

The recipe also works well as a sheet cake. After cutting into square squares, decorate them with a dollop of whipped cream from a star-shaped nozzle and then sprinkle with a few pistachio shavings.

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