Ruby Emerald Spinach Biscuit Pancho with Strawberries

Cake "Emerald Ruby Pancho" from spinach biscuit, with strawberries, turns out to be bright and very pretty. But the advantages do not end there, because, among other things, the cake is also very tasty, moderately sweet and fragrant.

Ingredients

• For the biscuit:
• Butter - 60 g
• Eggs - 4 pcs.
• Milk - 40 ml
• Sugar - 120 g
• Flour - 165 g (1 cup with a volume of 250 ml)
• Baking powder - 4 g
• Spinach - 80 g + for decoration
• Vanilla sugar - 1 teaspoon
• For filler:
• Sour cream 15% - 375 g
• Cream 33% - 190 ml
• Water - 100 ml
• Powdered sugar - 110 g
• Gelatin - 15 g
• Strawberries - 350 g + for decoration
• For glaze:
• Chocolate - 80 g
• Milk - 1-2 tbsp. spoons

Directions

1. Combine spinach with milk and puree with an immersion blender.
2. Put in a saucepan and combine with oil.
3. Bring to a boil and turn off the heat.
4. In a mixing bowl, combine eggs, sugar and vanilla sugar.
5. Whisk until sugar dissolves. The mass should be light and foamy. Draining from the whisk, it will leave traces.
6. Turn on the oven to heat up to 160 degrees.
7. Sift flour (1 cup with a capacity of 250 ml with a small top) and mix with baking powder.
8. Pour the spinach-butter mixture into the egg mass and pour in about a fifth of the flour mixture. Gently mix with folding movements of the spatula.
9. Gradually (in 3-4 doses) we introduce the remaining flour mixture, mix the dough well.
10. We cover the bottom of a detachable form with a diameter of about 18 cm with parchment paper, grease the sides with butter.
11. We spread the dough in a mold and send it to the oven preheated to 160 degrees for 40 minutes.
12. We check the readiness of the biscuit with a skewer, it should come out of the dough dry.
13. Let the biscuit cool for 10 minutes, then on a wire rack to cool completely.
14. Wash the strawberries, remove the stems and dry. Cut into large pieces.
15. Pour gelatin with water and leave for 10 minutes.
16. In a mixing bowl, combine cream, sour cream and icing sugar.
17. Whisk until soft peaks.
18. Dissolve gelatin over low heat or in the microwave. We introduce a thin stream into the whipped mass, while whipping it.
19. Cut the cooled biscuit into cubes.
20. We cover a deep bowl with cling film so that the edges of the film hang outward.
21. Spread a layer of cream.
22. Then a layer of biscuit cubes.
23. Another layer of cream.
24. Then a layer of strawberry pieces.
25. Alternating layers of cream, biscuit and strawberries in this way, we collect the whole cake (a couple of pieces of biscuit can be left for decoration). Lay out the entire cream with the last layer.
26. We wrap the edges of the film hanging on the sides on the cream.
27. We send it to the refrigerator for at least 3 hours.
28. We turn the edges of the film outward. Cover the bowl with a dish, then turn everything over. We release the cake from the film.
29. Melt the chocolate (over low heat or in the microwave in short pulses of 10 seconds).
30. Combine with milk and mix well.
31. We spread the glaze in a pastry bag or bag, cut off the corner of the bag.
32. We decorate the cake - we apply an arbitrary pattern with icing, sprinkle with biscuit crumbs on top.
33. I also use strawberries and spinach leaves for decoration.
34. We bring the cake to the table.