Summary

Ingredients

For the ground:

• 4 egg (s), size M
• 2 cup / s sugar
• 1 packet vanilla sugar
• 250 ml oil, e.g., sunflower oil
• 3 ¼ cup flour, type 405
• 1 packet baking powder
• 450 g spinach, e.. creamed spinach, frozen and thawed
• 150 g almond (s), peeled and rated

For the cream:

• 400 ml cream, sweet
• 2 tablespoon sugar
• 400 ml sour cream
• 1 pack gelatine, instant without boiling

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Instructions

1. Prepare a batter from the ingredients for the base, then stir in the thawed creamed spinach. Spread the dough on a baking sheet lined with baking paper with a higher edge (e.g. 42 x 29 cm²) and bake in a preheated oven at 170 ° C for 35 minutes until the cake is light brown. Let it cool down well and turn it over on a smooth surface, e.g. a board, peel off the baking paper, turn it again and thinly cut off the brown layer on top, also cut off the edge about 1 cm wide so that the green cake comes out. Set the sections aside. Place a baking frame around the cake or make a higher edge out of aluminum foil.
2. For the cream, whip the cream until stiff, sweeten it, fold in the sour cream and stir in the soluble gelatine at the end. Spread the cream on the cake. Finely crumble the green portions of the cake sections and crumble onto the cream. Chill the cake for at least 2 hours.
3. The cake can be decorated for Easter or fresh springtime with colorful sugar Easter eggs or sugar flowers, but because of its green color it is also an eye-catcher on a creepy Halloween buffet.