Spinach, strawberry & lime cake

For a vibrant color, it's best to use fresh spinach rather than frozen.

• Wash, dry, and blend the spinach with mint, lemon juice, and vegetable oil.
• Beat eggs with sugar until fluffy. Add the spinach-oil mixture to the eggs and gently mix with a spatula. In 2-3 additions, add flour and baking powder, mixing gently each time. Divide the batter into 2 pans (18-20 cm diameter).
• Bake at 170°C for 30-40 minutes or until a toothpick comes out dry.

• Soak gelatin in water and let it swell for about 10 minutes.
• Blend strawberries, cook with sugar for a couple of minutes, remove from heat, and add swollen gelatin.
• Pour into molds lined with plastic wrap (ring diameter 14-16 cm).

• Soak gelatin in water.
• In a saucepan over low heat, melt white chocolate with heavy cream.
• Add the swollen gelatin, mix.
• Add mint and lime, blend, add room-temperature butter, blend again, strain through a sieve to remove large mint leaves.
• Pour into molds lined with plastic wrap (ring diameter 14-16 cm).

Combine all ingredients in a mixer bowl and beat until fluffy and thick.

• Slice each sponge cake into two layers.
• Layer: Sponge – cream cheese – strawberry compote – a bit of cream on top, create borders for the filling with a piping bag – sponge – cream – lime-mint filling – cream – sponge – cream and strawberry compote – cream and sponge.