Spinach Lime Cake with Strawberry Compote

Mix *flour*, *baking powder*, and *salt* in a bowl.

In a blender, puree *spinach*, *vegetable oil*, and *lemon juice* until smooth.

Whip *eggs* and *sugar* on high speed for 5 to 6 minutes, until they form a light and fluffy mixture. Gently fold in the spinach mixture.

Gradually add the sifted *flour mixture*, mixing well each time with a spatula.

Divide the batter into two 16 cm (6.5 inches) round cake pans. Bake at 170-180°C (340-355°F) for 30-40 minutes, or until a toothpick inserted comes out clean. Cool completely in the pans before removing.

Combine all ingredients in a saucepan and heat until the *sugar* dissolves completely. Let it cool down.

Bloom the *gelatin* in cold water.

In a saucepan, bring the *strawberry puree* and *sugar* to a boil, and simmer for a couple of minutes. Stir in the bloomed *gelatin* until dissolved. Pour into two 14 cm (5.5 inches) rings and freeze until set.

Bloom the *gelatin* in cold water.

Heat the *cream* to boiling, add the bloomed *gelatin*, and stir well. Pour over the *white chocolate* and add *mint leaves*, *lime juice*, and *zest*. Blend using an immersion blender, then add the *butter* and blend again. Pour into a 16 cm (6.5 inches) ring and freeze until ready to use.

*Chill* all the ingredients in a mixer bowl and whip until a firm and stable cream forms.

Slice the *sponge cakes* into four layers total.

Layer as follows, soaking each layer: *sponge*, *cream*, *compote* layer, *cream*, *sponge*, more *cream*, the frozen *lime filling*, *cream*, *sponge*, *cream*, another *compote* layer, *cream*, finish with *sponge*.