My mom said this was the most delicious cake she’d ever tasted.

ingredients

Musli Herkuless Active&Fit Energy augļu 350g

300 grams Piens 2%

240 grams Cukurs

40 grams Milti

5 grams Sviests

Sāls šķipsniņa

Musli Herkuless Active&Fit Energy augļu 350g

5 Olas

200 grams Spināti (svaigi)

200 grams Eritritols + pilienu saldinātājs

185 grams Augstākā labuma kviešu milti

6 grams Cepamais pulveris

1 Citrona sula

Sāls

Musli Herkuless Active&Fit Energy augļu 350g

400 grams Avenes

20 grams Kukurūzas ciete

80 grams Ūdens

Saldinātājs pēc izvēles

Musli Herkuless Active&Fit Energy augļu 350g

700 grams Kulinārijas biezpiens "Baltais"

200 grams Krēmsiers “Philadelphia light”

100 grams Baltā šokolāde

40 grams Pistāciju pasta

Saldinātājs pēc izvēles

Musli Herkuless Active&Fit Energy augļu 350g

85 grams Baltā šokolāde

30 grams Piens 2%

5 grams Pistāciju pasta

Musli Herkuless Active&Fit Energy augļu 350g

70 grams Avenes

85 grams Baltā šokolāde

30 grams Piens 2%

5 grams Pistāciju pasta

25 grams Krāsainas šokolādes skaidiņas

preperation

1. Learn how to make salted caramel here: https://dietsabc.com/en/recipes/sala-karamele-ar-pienu-un-miltiem/

2. Add 2 eggs, 50 g of oil, and lemon juice to the spinach, then blend in a blender until smooth.

3. Add 200 g of erythritol and a little intense sweetener to the remaining 3 eggs, and beat until the mixture turns pale and doubles in volume.

4. Add the spinach mixture to the egg mixture and whisk until smooth.

5. Gradually add the sifted flour mixed with baking powder.

6. Pour the batter into the tin and bake the sponge cakes in the oven at 170–175 °C for about 25 minutes. I had two tins (20 cm) — I divided the batter into two equal portions and baked them in the two tins.

7. Remove the baked sponge cakes from the oven immediately, let them cool, wrap them in cling film, and place them in the fridge overnight.

8. On the second day, cut off the "tops" of the sponge cakes, crumble them, and dry the crumbs (for decorating the edges of the cake). Cut each sponge cake in half.

9. Place the raspberries and sweetener in a saucepan and bring to a boil.

10. Mix the cornstarch with 80 g of water and add it to the raspberries. Bring to a boil while stirring. Boil until the raspberries turn a bright red colour. Set aside to cool.

11. Mix all the ingredients for the cream. Add sweetener to taste.

12. Place the first sponge cake on the base. Place a pastry ring around it and line the inside with a sheet of acetate. Spread the cream (~250–300 g) on the sponge cake, forming raised edges. Fill the middle with raspberry jam.

13. Place the second sponge cake on top. Pipe the cream along the edges to form raised “rims,” and spread the salted caramel in the middle.

14. Place the third sponge cake on top and, as with the first, spread cream around the edges and spoon raspberry jam into the middle.

15. Place the fourth sponge cake on top, spread the cream over it, and smooth it out. Cover the cake with cling film and leave it in the fridge overnight to set.

16. In the morning, remove the cake from the refrigerator, take off the pastry ring and the acetate sheet, spread the remaining cream on the sides of the cake, and coat them with sponge cake crumbs.

17. Decorate as desired — I topped mine with a white chocolate and pistachio paste glaze, raspberries, and decorative chocolate shavings.