Ingredients:
For the Cake:
1 handful fresh spinach
⅓ cup milk (85 ml)
4 large eggs
1 ½ cups sugar (300 g)
1 ½ cups all-purpose flour (240 g)
2 teaspoons baking powder (10 g)
For the Cream:
2 packets whipped cream powder (150 g)
1 cup cold milk (250 ml)
1 teaspoon vanilla extract (5 g)
150 g (⅔ cup) mild cream cheese
Directions:
Prepare the Spinach Puree:
Wash and pat dry the spinach.
Blend spinach with ⅓ cup milk until smooth and bright green. Set aside.
The moment I spotted this recipe, I just knew I had to make it. Wow, my taste buds were really in for a surprise!
Cashew Chicken
Not Yo’ Mama’s Banana Pudding
FRENCH ONION SOUP
My Stepson Didn’t Know Our Door Camera Had a Mic – What I Heard Him Say about His Bio Mom Left Me in Tears
Vintage Rhubarb Cream Cake!
Best Ever Chicken Salad
WHAT TO DO IF SCARVES LEAVE WHITE LINT ON THE COATS YOU GO OUT IN
Tagliatelle with porcini mushrooms: the recipe for a simple and tasty autumn starter
