Ingredients

Sponge biscuit with mint and spinach
flour
0.75 cup
200 g
7 oz
6.60 fl oz
baking powder
0.50 tbsp
8 g
0.28 oz
0.26 fl oz
vegetable oil
0.50 cup
100 g
3.50 oz
3.30 fl oz
spinach
0.75 cup
200 g
7 oz
6.60 fl oz
mint
to taste
eggs
3 pc
salt
pinch
sugar
0.50 cup
150 g
5.25 oz
4.95 fl oz
Lemon cheesecake
cream cheese
1.25 cup
300 g
10.50 oz
9.90 fl oz
sugar
0.25 cup
80 g
2.80 oz
2.64 fl oz
eggs
2 pc
heavy cream
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
corn starch
1 Tbs
lemon zest
1 pc
lemon juice
0.50 pc
Lemon curd
lemon juice
0.25 cup
4.75 tbsp
70 ml
2.31 fl oz
lemon zest
1 pc
egg yolks
3 pc
sugar
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
corn starch
0.25 tbsp
5 g
0.18 oz
0.16 fl oz
butter
2 tbsp
30 g
1.05 oz
0.99 fl oz
Cream cheese custard
powdered sugar
0.25 cup
90 g
3.15 oz
2.97 fl oz
butter
0.50 cup
100 g
3.50 oz
3.30 fl oz
cream cheese
1.25 cup
300 g
10.50 oz
9.90 fl oz
Italian meringue
egg whites
0.50 cup
100 g
3.50 oz
3.30 fl oz
salt
pinch
sugar
0.75 cup
200 g
7 oz
6.60 fl oz
water
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz

Method

Are you ready to experiment? Then try this recipe! Here we have a refreshing delicate mint-lemon cake with the cheesecake inside. The cake consists of mint sponge biscuit with spinach (it already sounds interesting), lemon curd, lemon cheesecake and a mint cream cheese, plus a meringue cloud.

Ingredients

The sponge biscuit with mint and spinach (18 cm | 7 inch):

  • 200 g flour | 7.05 oz
  • 8 g baking powder | 0.30 oz
  • 100 g vegetable oil | 3.55 oz
  • 200 g spinach | 7.05 oz
  • mint (add to taste depending on the variety)
  • 3 eggs
  • a pinch of salt
  • 150 g sugar | 5.30 oz

The lemon cheesecake (18 cm | 7 inch):

  • 300 g cream cheese | 10.60 oz
  • 80 g sugar | 2.80 oz
  • 2 eggs
  • 60 g heavy cream | 2.10 oz
  • 1 tbsp corn starch
  • zest from 1 lemon
  • juice from 1/2 lemon

The lemon curd:

  • 70 ml lemon juice | 2.40 fl oz
  • zest from 1 lemon
  • 3 yolks
  • 70 g sugar | 2.45 oz
  • 5 g corn starch | 0.20 oz
  • 30 g butter | 1.05 oz

The cream cheese custard:

  • 80-100 g powdered sugar | 3.15 oz
  • 100 g soft butter | 3.55 oz
  • 300 g cold cream cheese | 10.60 oz

The Italian meringue:

  • 100 g egg whites | 3.55 oz
  • a pinch of salt
  • 200 g sugar | 7.05 oz
  • 60 g water | 2.10 oz

Cooking

  1. Mix all the dry ingredients in a separate bowl, grind the spinach and mint with a blender.
  2. Whip the eggs with sugar, add the butter, then gradually add the dry ingredients. At the end add the mixture of spinach and mint.
  3. Bake the dough at 180C (356F) for 40 minutes.
  4. For the cheesecake, whisk all the ingredients thoroughly and bake in a water bath for 1 hour 10 minutes. Let the cheesecake cool and freeze it.
  5. For the curd, grind the yolks with half of the sugar and the starch.
  6. Bring the lemon juice with the remaining half of the sugar to a boil and pour into the yolks, then strain the curd and simmer until thickened.
  7. Let the curd cool, and then whisk it with the butter.
  8. For the cream cheese custard, whisk the butter with the powdered sugar and the cream cheese; add a drop of mint extract.

Cake assembling

Assemble the cake. First, place the biscuit on the bottom, next will be a layer of cream cheese custard, then the cheesecake, and the custard again, the biscuit again + the lemon curd and the last layer of biscuit. Smooth the cake out with the custard and cover it with meringue. Done!