EASTER GREEN CAKE

Making sponge

• If fresh spinach is used, place it in a saucepan and heat, stirring, until the spinach subside. Put the spinach to a tall, narrow bowl and blend with a hand blender until completely smooth. If necessary, add a spoonful of water during blending.
• If frozen spinach is used, it should be completely thawed and placed in a tall, narrow bowl and blended with a hand blender to a completely homogeneous paste.
• Preheat the oven to 180 degrees. Line a rectangular baking tray 20 x 30 cm with baking paper.
• Place the eggs in the bowl of a food processor or in a large bowl if using a hand mixer. Add the sugar, vanilla sugar and beat for 5-7 minutes until the mixture increases in volume several times. Add the oil gradually, one teaspoon at a time, while continuing to whisk.
• Stir the blended spinach into the batter.
• Mix the flour with the salt and baking powder. Add the spinach to the batter and mix again slowly and thoroughly.
• Pour the batter into the prepared tin and bake for 30 minutes or until the toothpick comes out dry. Remove from the oven, cool for 10 minutes and remove from the baking tin. Cool completely.

Making the filling:

• Add the sugar and icing sugar to the cream cheese. Whip. Add the heavy cream and lemon zest. Continue whisking until the mixture increases in volume and thickens (should be creamy).

Making the cake:

• Cut off the top third of the sponge and set aside. Place the prepared filling on the base of the sponge, spread evenly. Place the kiwi slices on top.
• Break the top third of the sponge into small pieces with your fingers. Place the filling and the kiwi slices in an even layer on top. Decorate with edible Easter chocolate or painted eggs.
• The cake must be kept in a cool place until serving.