Ingredients

Sponge biscuit with mint and spinach

200 grams (7.05 ounces) flour
8 grams (0.30 ounces) baking powder
100 grams (3.55 ounces) vegetable oil
200 grams (7.05 ounces) spinach
Mint (to taste)
3 eggs
A pinch of salt
150 grams (5.30 ounces) sugar

Lemon cheesecake

300 grams (10.60 ounces) cream cheese
80 grams (2.80 ounces) sugar
2 eggs
60 grams (2.10 ounces) heavy cream
1 tablespoon corn starch
Zest from 1 lemon
Juice from 1/2 lemon

Lemon curd

70 milliliters (2.40 fluid ounces) lemon juice
Zest from 1 lemon
3 egg yolks
70 grams (2.45 ounces) sugar
5 grams (0.20 ounces) corn starch
30 grams (1.05 ounces) butter

Cream cheese custard

90 grams (3.15 ounces) powdered sugar
100 grams (3.55 ounces) soft butter
300 grams (10.60 ounces) cold cream cheese

Italian meringue

100 grams (3.55 ounces) egg whites
A pinch of salt
200 grams (7.05 ounces) sugar
60 grams (2.10 ounces) water

Instructions

Step 1

Are you ready to experiment? Then try this recipe! We have a refreshing, delicate mint-lemon cake with a cheesecake inside. The cake consists of a mint sponge biscuit with spinach, lemon curd, lemon cheesecake, and a mint cream cheese custard, topped with a meringue cloud.

Step 2

1. **Prepare the Sponge Biscuit (18 cm | 7 inch)**Ensure to use fresh spinach and mint for the best flavor.:

Step 3

- Preheat your oven to 180°C (356°F).

Step 4

- Mix all the dry ingredients (flour, baking powder, salt) in a separate bowl.

Step 5

- Grind the spinach and mint with a blender until smooth.

Step 6

- In another bowl, whip the eggs and sugar until light and fluffy. Gradually add the vegetable oil while continuing to whip.

Step 7

- Gradually integrate dry ingredients into the wet mixture, mixing gently until combined.

Step 8

- Finally, fold in the spinach and mint mixture until evenly distributed.

Step 9

- Pour the batter into a 18 cm (7 inch) baking tin and bake for about 40 minutes or until a toothpick inserted into the center comes out clean.Avoid over-mixing to keep the biscuit light and fluffy.

Step 10

2. **Prepare the Lemon Cheesecake (18 cm | 7 inch)**Use room temperature ingredients for a smoother batter.:

Step 11

- Preheat your oven to 160°C (320°F).

Step 12

- In a large bowl, combine the cream cheese, sugar, heavy cream, and corn starch. Mix until smooth.

Step 13

- Add the eggs, one at a time, mixing well after each addition.

Step 14

- Stir in the lemon zest and lemon juice.

Step 15

- Pour the mixture into a 18 cm (7 inch) baking tin lined with parchment.

Step 16

- Place the baking tin in a water bath and bake for about 1 hour and 10 minutes.

Step 17

- Let the cheesecake cool completely and then transfer it to the freezer for at least 1 hour to set.A water bath helps the cheesecake bake evenly and prevents cracks.

Step 18

3. **Prepare the Lemon Curd**:For a vibrant curd, use freshly squeezed lemon juice and avoid bottled versions.

Step 19

- In a small bowl, mix the egg yolks with half of the sugar and the corn starch until well combined.

Step 20

- In a saucepan, bring the lemon juice and the remaining half of the sugar to a boil.

Step 21

- Gradually pour the hot lemon juice into the yolk mixture, whisking constantly.

Step 22

- Strain the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens.

Step 23

- Remove from heat and whisk in the butter until smooth.

Step 24

- Let the curd cool completely before using.Place plastic wrap directly on the surface of the curd while it cools to prevent a skin from forming.

Step 25

4. **Prepare the Cream Cheese Custard**:Ensure the butter is soft, but not melted, for easy incorporation.

Step 26

- In a bowl, whisk the soft butter and powdered sugar together until fluffy.

Step 27

- Add the cold cream cheese and continue to whisk until smooth and creamy.Be careful not to overwhisk to avoid making the custard runny.

Step 28

5. **Prepare the Italian Meringue**:Ensure your mixing bowl is super clean; any fat residue can prevent egg whites from whipping correctly.

Step 29

- In a saucepan, bring the sugar and water to a boil. Cook until the syrup reaches 115°C (240°F).

Step 30

- In a separate, clean bowl, start to whip the egg whites with a pinch of salt until soft peaks form.

Step 31

- Gradually pour the hot syrup into the egg whites while continuing to whisk at medium-high speed.

Step 32

- Whisk until the meringue forms stiff, glossy peaks and has cooled to room temperature.Ensure you add the hot syrup slowly to avoid scrambling the eggs.

Step 33

6. **Assemble the Cake**:Make sure each layer is fully cooled before assembling to prevent melting the fillings.

Step 34

- Place one layer of sponge biscuit on the bottom of your serving plate.

Step 35

- Spread a layer of cream cheese custard over the biscuit.

Step 36

- Add the cheesecake layer on top.

Step 37

- Spread another layer of cream cheese custard.

Step 38

- Add a second layer of sponge biscuit, followed by a layer of lemon curd.

Step 39

- Top with the final layer of sponge biscuit.

Step 40

- Smooth the outside of the cake with more cream cheese custard.

Step 41

- Decorate the cake with the Italian meringue.You can use a kitchen torch to give the meringue a beautiful golden-brown finish.

Servings

Serve This Cake in Style! 🥳

Once your masterpiece is assembled, it's time to showcase it! For a touch of elegance, serve each slice on a white dessert plate, allowing the vibrant colors to pop. A sprig of fresh mint or a twist of lemon rind on top can add a beautiful finishing touch.

If you're planning a party, place the whole cake in the center of the table on a raised cake stand. Surround it with some mint leaves and lemon slices to create a visually appealing display. 🍋🌿

This cake pairs perfectly with a chilled glass of lemon-infused water or a light sparkling wine. The refreshing mint and lemon flavors will leave your guests craving for more!

For an intimate gathering, slice the cake into smaller, more delicate portions. Arrange them on a wooden board with some fresh berries and a dollop of whipped cream on the side. 🌟

Equipment

Blender

A high-speed blender will help you swiftly grind the spinach and mint to a smooth consistency. Tip: Make sure to pulse in short bursts to avoid over-blending.

Electric Mixer

Use a stand or hand mixer to ensure your egg whites reach stiff peaks for the meringue. Tip: Tracing the edges of your mixing bowl with a bit of lemon juice or vinegar before mixing ensures a stable meringue.

Springform Pan (18 cm | 7 inch)

This will help you easily release the cheesecake from the mold. Tip: Line the bottom with parchment paper for an even smoother release.

Fine Mesh Sieve

Essential for straining the lemon curd to remove any lumps. Tip: Use a spatula to push the mixture through, ensuring a perfectly smooth curd.

Variations

Gluten-Free and Vegan Variations 🌱

If you're catering to dietary restrictions, no worries! Try these simple adjustments:

Gluten-Free: Substitute the flour in the sponge and cheesecake with a gluten-free all-purpose blend. Ensure your baking powder is gluten-free as well!

Vegan: Swap eggs with a flaxseed mixture (1 tbsp ground flaxseed + 2.5 tbsp water per egg) or use a store-bought egg replacer. Replace cream cheese and butter with plant-based versions, and for heavy cream, use full-fat coconut milk. 🍃

Faq

  • Why did my meringue collapse?

    This can happen if there's any trace of yolk in the whites or if they weren’t beaten long enough. Ensure your tools are grease-free and that the egg whites reach stiff peaks!

  • How can I stop my cheesecake from cracking?

    Baking your cheesecake in a water bath helps regulate the temperature and keep it moist, preventing cracks.

  • What’s the best way to incorporate the spinach without affecting the cake's flavor?

    Blending spinach with mint ensures a smooth texture without overpowering the cake's minty flavor.

  • How do I keep the meringue from weeping?

    Ensure your sugar syrup reaches the right temperature before adding it to the beaten egg whites and avoid over-whisking the meringue once combined.

  • Can I use store-bought lemon curd?

    Yes, you can, but homemade lemon curd made fresh enhances the flavor and complements the cake beautifully!

  • What's the best way to store this cake?

    Store the assembled cake in an airtight container in the refrigerator. It's best enjoyed within 3 days of preparation.

Nutrition facts

Lemon & mint cake
Recipe Yield:1 cake (18 cm | 7 inch)
Calories:Approximately 300-350 calories per serving
Calories (Min - Max):300 - 350
Total Fat:20g
Saturated Fat:10g
Protein:5g
Total Carbohydrate:30g
Total Sugars:25g