Strawberry Spinach Cake

Steps

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  1. At first let’s make a sponge. Wash fresh spinach and remove the stems. Lower the spinach leaves into boiling water and blanch them for 30 seconds. Then transfer the blanched spinach into a bowl with ice water to save the beautiful emerald color of the greenery. Dry the spinach cooled to room temperature from excess moisture and connect it in deep ware with a tablespoon of lemon zest. Add vegetable oil to the obtained mixture. (Ingredients for sponge: Wheat flour - 180 g; Chicken eggs - 4 pieces + 2 egg whites; Fresh spinach - 300 g; Sugar - 180 g; Vegetable oil - 80 ml; Baking powder - 2.5 tsp; Lemon zest - 1 tbsp)
  
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  2. With the help of a submersible blender, blend the mixture of spinach, lemon zest and vegetable oil into a homogeneous substance. Then add 1 chicken yolk and 50 g of sugar (from the main amount of sugar) to the obtained mass. Whip the mixture again with a submersible mixer until a homogeneous texture is obtained.
  
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  3. In a separate ware connect three chicken yolks and 80 g of sugar. By means of mixer let’s whip until light and fluffy mixture is obtained.
  
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  4. Add spinach mixture to yolks whipped with sugar. Mix the ingredients with a mixer until homogeneity.
  
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  5. In dry deep ware let’s connect six egg whites and add a pinch of salt. Start whipping the egg whites at the medium mixer speed. When the egg whites are whitened, let’s increase the mixer speed to the maximum. Without stopping whipping, add the remained sugar (50 g) to the egg whites in small portions. Whip the egg whites to stable peaks.
  
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  6. Then let’s connect whipped egg whites with spinach-egg mixture.
  
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  7. Using a silicone turner, gently mix the mixture until homogeneity so that the egg whites do not fall.
  
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  8. Sift high grade wheat flour through sieve twice, connect with baking powder and add to dough in several stages, each time mixing it to homogeneous consistence. The finished dough for spinach sponge should slowly drain from the turner.
  
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  9. Pour the sponge dough into a multicooker bowl or a 20-22 cm diameter heat resistant ware. I bake the sponge in the multicooker for 60 minutes using the "Baking" mode. In the oven, the sponge should be baked at medium level at 180 degrees for about 50 minutes. Place the finished spinach sponge on the wire rack and cool completely.
  
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  10. Let's make some cream. In deep ware let’s connect softened butter with fat content of 82%, vanillin and sugar powder. Whip the mixture with mixer until fluffy white mass is obtained. (Cream ingredients: Cream cheese - 680 g; Butter with fat content 82% - 230 g; Sugar powder - 200 g; Vanillin - 0.5 tsp.)
  
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  11. Then add soft cream cheese to the cream. Continue to whip the mixture until a thick homogeneous cream is obtained.
  
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  12. Let's make the cake. From the ready sponge let’s cut off the top, bottom and sides as thin as possible, because during baking it reddened and turned light brown. With sharp knife, divide the sponge into 3 layers of equal thickness. Transfer the ready cream into a confectionery bag with a shaped nozzle. Put the first sponge layer on a flat dish or cake plate and cover the top with 1/3 of the cream.
  
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  13. Wash half of the fresh strawberries and cut into thin slices. Put pieces of fruit on top of the cream.
  
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  14. Gather the cake, alternating layers of sponge, cream and strawberries. Decorate the top of the cake with fresh strawberries and mint leaves.
  
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  15. Send the ready cake to the fridge for 1-2 hours so that it infuses before serving.
  
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  16. Bon Appetite!