Video Spinach Lime Cake with Strawberry Compote
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Video Spinach Lime Cake with Strawberry Compote

Explore this delectable recipe with fresh spinach, zesty lemon, and sweet strawberries. Bake the sponge, make syrup, and create a strawberry compote. Layer with creamy cheese and lime mint filling for a stunning cake.

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Ingredients

Spinach Sponge Cake

Fresh spinach leaves - 200 grams (7 ounces)
Sugar - 160 grams (5.5 ounces)
All-purpose flour - 200 grams (7 ounces)
Vegetable oil - 130 grams (4.5 ounces)
Baking powder - 8 grams (0.5 ounce)
Lemon juice - 25 grams (1 ounce)
Salt - 2 grams (0.1 ounce)
Eggs - 100 grams (2 large)
We recommend:

Soaking Syrup

Sugar - 90 grams (3 ounces)
Water - 120 grams (4 ounces)
Lime juice - 20 grams (0.5 ounce)

Strawberry Compote

Strawberry puree - 350 grams (12 ounces)
Sugar - 90 grams (3 ounces)
Powdered gelatin (220 bloom) - 10 grams (0.5 ounce)
Cold water for gelatin - 60 grams (2 ounces)

Lime Mint Filling

White chocolate - 100 grams (3.5 ounces)
Heavy cream (33% fat) - 70 grams (2.5 ounces)
Powdered gelatin (220 bloom) - 5 grams (0.2 ounce)
Cold water for gelatin - 30 grams (1 ounce)
Butter at room temp - 30 grams (1 ounce)
Mint sprigs - 3
Lime juice - 30 grams (1 ounce)
Zest of one lime
We recommend:

Cheese Cream

Cream cheese - 500 grams (18 ounces)
Heavy cream (33% fat) - 200 grams (7 ounces)
Powdered sugar - 100 to 120 grams (3.5 to 4 ounces)