For the batter and a 24 cm in diameter springfrom pan:
200 g of all-purpose flour (you can use 1 tbsp of starch instead of the flour)
100-150 g of spinach
5 middle-sized eggs
75 g of vegetable oil
200 g of sugar
50 ml of hot water
8 g of vanilla sugar
10 g of baking powder
a pinch of salt
For cream:
250 g of greek yogurt
500 ml of heavy whipping cream
150 ml of milk
15 g of gelatin
150 g of sugar
8 g of vanilla sugar
For the filling:
200-400 ml of store-bought jelly
300 g of strawberry
some white chocolate for decoration
The cake is 2,5 kg