Spinach cake with four types of mousses

• Whip the eggs and sugar for 5 minutes.
• Defrost the spinach (if needed), and squeeze out all the excess liquid. If you're using fresh spinach, then soak it with boiling water, and squeeze it out.
• Blend the spinach together with oil.
• Add the spinach to the eggs.
• Mix in the flour and baking powder.
• Bake the sponge at 347F (175F) for 35 minutes. Use two 18cm (7.10 inch) rings for that.

* To prevent the sponge color from browning, cover it with foil before baking.

• Bring the juice with the zest to a boil.
• Strain it over the yolks, sugar and starch. Brew, add the butter and gelatin.
• Cool the mass to 104F (40C).
• Whip the cream to soft peaks, and combine it with the orange mass.
• Pour the mousse into a 16cm (6.30 inch) ring, and place it in the freezer.

* To make the yellow color more intensive, you may add a bit of turmeric to the mousse.

• Bring the puree with sugar and starch to a boil. Add the gelatin and chocolate.
• Cool the mass to 104F (40C), and combine it with the pre-whipped cream.
• Pour the mousse into a 16cm (6.30 inch) ring, and place it in the freezer.

• Mash 1/2 of blueberries with a blender.
• Bring the berries with sugar and starch to a boil.
• Add the gelatin and chocolate.
• Cool the mass to 104F (40C), and combine it with the pre-whipped cream.
• Pour the mousse into a 16cm (6.30 inch) ring, and place it in the freezer.

• Pour the boiling milk over the yolks, sugar and starch. Brew.
• Add the gelatin, and pour in the yogurt.
• Cool the mass to 104F (40C), and combine it with the pre-whipped cream.

Assemble the cake in an 18cm (7.10 inch) ring.

Follow such an assembly order:

• spinach sponge
• blueberry mousse
• 1/3 of yogurt mousse
• spinach sponge
• strawberry mousse
• 1/3 of yogurt mousse
• spinach sponge
• orange mousse
• 1/3 of yogurt mousse
• spinach sponge