CHEESE SPINKA CAKE

INGREDIENTS FOR SPINACH CAKE:

2 cups cake flour or crispy
2 spoons of baking powder
3 eggs, room temperature
3/4 cup sugar
2/3 cup oil, e.g. rapeseed
skin grated from one lemon
350 g fresh spinach leaves
INGREDIENTS FOR CHEESE LAYER:

500 g cottage cheese or ground curd
300 ml 30% cream
5 tablespoons powdered sugar
4 teaspoons of gelatin
1/3 cup water
ADDITIONALLY:

3-4 tablespoons of blueberry or currant jam
The cake tin with a diameter of 24 cm is greased with butter and sprinkled with breadcrumbs or the bottom is lined with paper, and the sides are oiled.
Sift the flour together with the powder. Shred the spinach in a food processor into a homogeneous mass. Eggs are mixed together with sugar to a light and fluffy mass, until the volume triples. Pour oil in a small stream, then add spinach and mix to combine. In a few small portions, add sifted ingredients and lemon zest and mix only to combine. Put into a mold and bake at 170 C for about 35-40 minutes to the so-called dry stick. We cool the dough, then cut the uneven surface and cut it in half.
Cut the cut top with your fingers into crumble.
Pour gelatin with water and leave for 5 minutes. to swell. Then we heat in a microwave for a moment, mix until dissolved.
Mix the cream to a stiff mass, then add a spoonful of cream cheese, screened powdered sugar and cooled gelatin.
Put one top of the dough into a cake tin, lay out the cheese mass, cover with the second top and grease with jam and sprinkle with spinach crumble. We put in the fridge for a few hours or all night.