400 g of sugar (about 2 cups)
2 vanilla, maybe more
200 g spinach (frozen and can)
200 ml (1 cup) sunflower oil or olive oil
400 g (about 2 cups flour) +10 g baking powder
800 g of sour cream, sweetened with sugar
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Spinach is pureed with the oil in a food processor. Beat well eggs with the sugar and vanilla. To the mixture is added spinach puree and finally the flour mixed with baking powder. Bake until dry stick, for about 45 minutes to bake. Once cool, cut the base horizontally on two (maybe three) - A high base in the pan with a diameter of 26 cm. From the bottom of flakes about 1 cup crumbs (cake crumbles very nice), which will cover the top, imitating third base. Stuffed with cream, then top and sides plastered with cream, rasim previously separated crumbs. We leave in the fridge overnight, although it may be consumed immediately. * As freshly baked smells a bit of spinach, but cool, especially the next day do not understand what is the green color.