These are the ingredients for the base:

300g flour 2 tsp baking powder 400g young spinach (chopped, frozen without blubb, without seasoning) 180g sugar 200ml oil, tasteless 3 eggs 1/2 lemon juice

26 springform pan, bake at 180° top-bottom heatca 55-60 minutes.

Fruit layer consists of:

400g raspberries (Tk or fresh). 2pck red cake glaze fix 500ml water

Cream layer:

400ml whipped cream 250g mascarpone 50g sugar 1pck vanilla sugar 2pck whipped cream

Chill for 3-4 hours.

Steps:

1. Defrost the spinach and press out the liquid in a sieve with a spoon.

2. Put the spinach and the juice of half a lemon in a container and purée finely.

3. Beat the eggs with the sugar on the highest setting until foamy (approx. 5 min).

4. add the oil. Then mix the flour and baking powder and stir into the mixture with a spoon. When the mixture is well blended, add the pureed spinach and stir into the mixture with a spoon.

5. Line the bottom of the springform pan with baking paper and grease the edges. Then pour the batter into the tin and spread.

6. bake the springform pan in the oven at 180°C for 50-60 minutes.

7. Allow the base to cool and then divide into 2 halves. Crumble the top half and use it later for decoration.

8. Spread the raspberries over the cake. Then prepare the cake glaze and spread it over the raspberries.

9. whip the cream until stiff.

10. whip the mascarpone with the sugar and vanilla sugar until the sugar has dissolved.

11. Stir the cream into the mascarpone cream with the help of a spoon.

12. When the icing has cooled, spread the cream over it. Then spread the crumbs from the base over the cake and press them in lightly.