Ingredients

Sponge biscuit
eggs
3 pc
spinach
0.50 cup
150 g
5.25 oz
4.95 fl oz
mint
5 srings
vegetable oil (sunflower/olive)
0.50 cup
100 ml
3.30 fl oz
sugar
0.50 cup
150 g
5.25 oz
4.95 fl oz
flour
0.75 cup
180 g
6.30 oz
5.94 fl oz
baking powder
1 tsp
4.92 ml
Strawberry confit
strawberries
0.75 cup
200 g
7 oz
6.60 fl oz
sugar
0.25 cup
80 g
2.80 oz
2.64 fl oz
starch
0.50 tbsp
7 g
0.24 oz
0.23 fl oz
Custard
cream cheese
1.25 cup
300 g
10.50 oz
9.90 fl oz
powdered sugar
0.50 cup
100 g
3.50 oz
3.30 fl oz
butter
0.50 cup
100 g
3.50 oz
3.30 fl oz
Syrup
water
2 tbsp
30 ml
0.99 fl oz
sugar
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
lime juice
0.50 pc

Method

Ingredients

The sponge biscuit:

  • Egg 3 pcs
  • Spinach 150 g (or less, it is needed for color) | 5.30 oz
  • Mint 5 srings
  • Vegetable oil 100 ml | 3.40 fl oz
  • Sugar 150 g | 5.30 oz
  • Flour 180 g | 6.35 oz
  • Baking powder 1 tsp

Strawberry confit:

  • Strawberry 200 g | 7.05 oz
  • Sugar 80 g | 2.80 oz
  • Starch 7 g | 0.25 oz

The custard:

  • Cream cheese 300 g | 10.60 oz
  • Powdered sugar 100 g | 3.55 oz
  • Butter 100 g⠀| 3.55 oz

The syrup:

  • Water 30 ml | 1.00 fl oz
  • Sugar 20 g | 0.70 oz
  • Juice of half a lime

Cooking

  1. Start whipping eggs and gradually add sugar. You should get a light and lush mass.⠀
  2. Add mint and vegetable oil to the spinach. Punch it with a blender and pour over the eggs.⠀
  3. Now sift the flour with baking powder and mix gently. Pour the dough into a mold 6.3 inch in diameter and put it in the oven, preheated to 356F, for 45 to 50 minutes.
  4. To make the strawberry confit, punch the strawberries, add sugar, cornstarch and cook until thickened, and then cool the confit.
  5. To make the custard, whip the butter at room temperature with powdered sugar until fluffy, then add the cream cheese and whip again.

Cake assembling

To assemble the cake, soak the biscuit (cut off the edges), then apply the custard, make the sides, put the confit, and then again the custard and the sponge biscuit. You can decorate the cake with biscuit crumbs. That's all. Done!