Sweet green spinach cake

Ingredients for 1 servings:

• 4 eggs, size M
• 2 cups sugar
• 1 packet of vanilla sugar
• 250 ml oil, e.g. sunflower oil
• 3 ¼ cup(s) Flour, Type 405
• 1 packet of baking powder
• 450 g spinach, e.g. creamed spinach, frozen and thawed
• 150 g almonds, peeled and grated
• 400 ml cream, sweet
• 2 tbsp sugar
• 400 ml sour cream
• 1 pack of gelatin, instant without cooking

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes

Make a batter from the ingredients for the base, stirring in the thawed creamed spinach at the end. Spread the batter onto a baking tray 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. Allow to cool completely and turn out onto a smooth surface, e.g. a board. Peel off the baking paper, turn again and slice off a thin layer of the brown layer on top, also cutting off about 1 cm of the edge to reveal the green cake. Set the slices aside. Place a baking frame around the cake or form a higher edge out of aluminum foil. For the cream, whip the cream until stiff, sweeten it, fold in the sour cream and stir in the soluble gelatin at the end. Spread the cream on the cake. Finely crumble the green parts of the cake slices and crumble them onto the cream. Chill the cake for at least 2 hours. The cake can be decorated for Easter or spring with colorful sugar Easter eggs or sugar flowers, but the green color also makes it an eye-catcher on a spooky Halloween buffet.