Spinach Cake with Vanilla Cream and Currant Filling

Blend the spinach and milk together until completely smooth.

Whip the eggs with the sugar and salt until pale and fluffy.

Pour in the oil, then the spinach puree, and fold gently.

Add the flour and baking powder, mixing with a spatula.

Bake at 170 °C for about 40–45 minutes until a skewer inserted comes out clean.

Let cool, wrap in plastic wrap, chill for 6–8 hours, then cut into layers.

Mix the cream cheese with powdered sugar until smooth.

Whip the cold heavy cream to soft peaks.

Gently fold both mixtures together until uniform.

Heat the currants and sugar until boiling.

Dissolve the starch in water and pour into the berries.

Simmer until thickened, then cool completely.

Place a cake layer on a serving plate, spread a layer of vanilla cream, and pipe a border.

Spoon the currant filling into the center.

Repeat the layers.

Frost the top and sides of the final cake layer with cream.