LIME AND SPINACH CAKE WITH JELLY AND STRAWBERRY MOUSSE and "LOVE" Adalbert's Tea

1. Thoroughly wash and dry fresh spinach leaves, then place them in a blender. Add the oil and blend until perfectly smooth and uniform. Set aside.
2. Separate the egg whites from the yolks. Place the egg whites in a large, clean, and dry bowl. Beat with a mixer until stiff peaks form. While beating, gradually add the sugar and vanilla sugar, a spoonful at a time, mixing constantly until the peaks are thick and glossy, and the sugar is completely dissolved.
3. Reduce the mixer speed and add the egg yolks one at a time, mixing briefly just until combined after each addition.
4. In a separate bowl, mix the sifted wheat flour with baking powder and finely ground Adalbert's Tea "Love" .
5. Add the sifted dry ingredients to the egg mixture in 2-3 batches, mixing gently with a spatula from the bottom up, just until the ingredients are combined (not too long, so that the foam does not fall).
6. Finally, add the previously prepared green spinach mixture. Mix gently but thoroughly with a spatula until the batter is a uniform green color.
7. Line the bottom of a 24–26 cm springform pan with baking paper (do not grease the sides). Pour the batter into the pan, smoothing the top.
8. Bake in an oven preheated to 170°C (convection or top-bottom heat) for approximately 45–50 minutes. Check by inserting a skewer into the center – it should come out clean.
9. Set the baked sponge cake aside to cool completely (preferably on a wire rack). Once cooled, carefully separate the sides from the pan with a knife and remove the sponge cake. Using a long knife, cut it into two equal layers.

• Pour 150 ml of boiling water over 2 tablespoons of Adalbert's Tea "Love." Cover and let steep for about 10 minutes. Then strain through a sieve and let cool completely.

1. Pour the gelatin into a small bowl, add 40 ml of cold water and set aside for about 10 minutes until it swells and becomes spongy.
2. Place the strawberries (if frozen, do not thaw them first) in a saucepan, add the sugar and lemon juice. Heat over medium heat until the strawberries release their juices and the mixture comes to a boil. Cook for a few minutes.
3. Remove the pot from the heat and blend the strawberries into a smooth puree.
4. Add the soaked gelatin to the still-hot mousse. Stir thoroughly until the gelatin is completely dissolved.
5. Prepare a baking tin slightly smaller in diameter than the sponge cake (e.g., 22–24 cm). Line it tightly with plastic wrap. Pour the hot strawberry mousse into the tin, smoothing it out.
6. Set aside to cool, then refrigerate for at least 2 hours (or longer) until the jelly is completely set.

1. Prepare the gelatin in the same way as for the jelly: pour 2 tablespoons of cold water over it and leave for 5-10 minutes to swell.
2. In a saucepan, heat 200g of 30% whipping cream – it should be very hot, but do not bring it to a boil (approx. 80-90°C). Remove from heat.
3. Add the white chocolate broken into pieces or pellets and the expanded gelatin to the hot cream. Stir vigorously with a whisk until the chocolate and gelatin are completely dissolved and a smooth mixture is formed.
4. Add fresh mint leaves (whole or finely chopped) and lime juice. Blend everything with a hand blender (giraffe) until smooth. Set aside to cool completely at room temperature (it should be cold but still liquid).
5. In a large bowl, place the remaining 200g of cold 30% whipping cream and the cold mascarpone cheese. Beat with a mixer at high speed until thick and stiff (be careful not to overbeat).
6. Add the cooled white chocolate and mint mixture to the whipped mascarpone cream. Gently fold in with a spatula until just combined into a smooth cream. Do not overmix or over-mix, as this will cause the cream to curdle. The finished cream should be thick and stable.

1. Dissolve the strawberry jelly powder thoroughly in 500 ml of hot water (boiling water). Stir thoroughly until the powder dissolves. Set aside to cool completely. When the jelly begins to set slightly (reaches a jelly-like consistency), it is ready for the next step.
2. Beat the slightly thickening jelly with a mixer at high speed for a few minutes until it increases significantly in volume and a fluffy foam is formed.
3. Add cold Greek yogurt to the whipped cream. Mix briefly, just until combined. The cream is ready to be spread on the cake – it sets quickly.

Prepare a high confectionery rim or the rim of the cake pan in which the sponge cake was baked. Place it on a cake stand or base. Assemble the cake in the following order (from the bottom):

1. Place the first layer of spinach sponge cake on the bottom. Soak it evenly with half of the prepared and cooled Adalbert's Tea "Love" infusion.
2. Pour in about 2/3 of the prepared lime-mint cream. Spread evenly.
3. Cover with the second layer of spinach sponge cake. Press down lightly. Then, soak this layer in the remaining tea.
4. Spread a thin layer of the remaining lime-mint cream on top of the sponge cake (leaving some space around the edges if the jelly is slightly smaller).
5. Gently remove the set strawberry jelly from the pan (using plastic wrap) and place it centrally on the cream layer. Press down lightly.
6. Spread the prepared strawberry mousse all over the jelly bean and around it (up to the edge). Smooth the top with a spatula.
7. Place the assembled cake in the refrigerator on the rim for at least 4–5 hours, preferably overnight, so that all the layers can set and the flavors can meld.
8. Before serving, carefully remove the rim (you can gently warm the sides with a hairdryer or run a thin knife along the edge). Garnish as desired (e.g., with fresh strawberries, mint, lime zest).