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In this recipe I used fresh spinach in sponges – it gives amazing natural green color, without the taste of spinach! Combined with white cream and fresh strawberries this cake looks very colorful and taste amazing
Cake is for 10 slices


Spinach leaves – 200 g
Sunflower oil – 150 g
Lemon peel – from 1 lemon
Fresh lemon juice – 2 tablespoon
Eggs – 2 pc
Vanilla extract – 1 teaspoon
Sugar – 160 g
Flour – 200 g
Baking powder – 11 g


1. Preheat the oven to 180C
2. Wash and dry spinach leaves (without scapes)
3. Put spinach, oil, lemon peel & juice into a food processor, and process it until fully blended

4. Beat eggs with sugar & vanilla extract until soft peaks

5. Gently combine with spinach mixture

6. Sift in flour & baking powder, stir gently until fully incorporated

6. Sift in flour & baking powder, stir gently until fully incorporated


Mascarpone – 200 g
Whipping cream – 130 g
Powdered sugar – 67 g
Strawberries – 300-400 g


1. Mix mascarpone and powdered sugar using a hand mixer until incorporated (do not overdo)
2. Add whipping cream and beat all together until firm peaks
3. Spoon cream into a piping (pastry) bag fitted with 12-14 mm star shaped nozzle (tip)


1. Cut the edges of sponges

2. Place the first sponge on a serving plate, pipe out 1\3 of the cream on top, place sliced strawberries, gently pressing them down
3. Repeat with other sponges, placing them on top of each other


1.Place whole strawberries on top of the final layer of cream and powder with icing sugar
2. Place in the fridge for 2 hours to set and enjoy your cake!

Hope you liked the recipe and will enjoy the cake as well!

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