All you need is love and a cake!

Well then, let's get to the cake. Today we're having a kale and lemon cream cake, or maybe a kale and lemon cream cake?

For the sponge cake base:

• 300 g sugar
• 10 eggs
• Salt
• 2 packets of vanilla sugar
• 200 g flour
• 200 g starch
• 6 tsp baking powder
• 20-50 g Lüttge kale powder

Separate the eggs and beat the egg whites with a pinch of salt until frothy. Then slowly add 2/3 of the sugar to the mixture and continue to beat until stiff. Mix the egg yolks with 5 tablespoons of hot water and add the remaining sugar and beat for at least 6 minutes until frothy, until a creamy yellow mixture is formed. Then carefully fold the egg yolks into the egg white mixture. Mix and sift the flour, cornstarch and baking powder and also carefully fold in. Then add kale powder to the mixture if desired and also carefully fold in. The dough can be nice and green.

Divide the dough into two portions and place in two springform pans (28 cm). Then place in the preheated oven.

Baking time: 180°C for 20 minutes

After baking, let the bases cool down and carefully cut them in half with a bread or pastry knife to create a total of 4 bases of equal thickness.

For the filling:

• 20 sheets of gelatine
• 1.7 litres of cream
• 10 tablespoons sugar
• 4 vanilla pods
• 2 lemons (squeezed)
• Fruits for decoration

Beat the cream with sugar, lemon juice and vanilla until stiff. Allow the gelatine to swell in cold water for 5 minutes and then heat slightly so that the gelatine dissolves. Then add a few tablespoons of the cream and stir. Then add the gelatine mixture to the rest of the cream.

Now layer the bases and the cream together. Then add the decoration to the top filling.

Tip: The cake is too big? Just use half the recipe.

And enjoy!

@Create with Teresa Haberstroh & Christian Kroiß