3 tablespoons of xylitol
3 tablespoons of wheat flour
1/2 teaspoon baking powder
80g of fresh spinach
750g mascarpone cheese
3 gooseberry jelly (1 +2)
300ml boiling water + 500ml boiling water
2 tablespoons of xylitol
400ml double cream
2 gooseberry jelly (1 + 1)
400ml boiling water + 250ml boiling water
100g green chocolate
1 tablespoon of sugar with vanilla
Prepare a tin with a diameter of 26cm and put baking paper.
Pour the yolks into the bowl and pour the egg whites into a tall dish and beat them into a stiff foam. Add xylitol to the yolks and mix it fluffy. Add the flour and baking powder. Thoroughly combine all ingredients. Finally, add the whipped foam from egg whites and damped spinach. Combine all ingredients into a homogeneous mass. Pour into a tin and bake at 180 ° C for about 30 minutes.
When the sponge cake is baked, put it away until it has completely cooled down.
Dissolve two more jelly in 500ml boiling water and let it cool down completely. When they are completely cold, transfer the cheese to a high dish, add xylitol and mix. Then slowly pour the cold jelly and mix to combine the ingredients. Finally, add the diced jelly and mix with a spoon. Transfer to a sponge cake, carefully align and refrigerate to solidify completely.
Dissolve another jelly in 400ml boiling water and let it cool down completely. When this happens, remove the frozen cheesecake from the fridge and pour the jelly on it. Put in the fridge again to make the jelly set. Finally, prepare the last jelly in 250ml of boiling water. Set aside to completely cool down. In the meantime, blend the green chocolate into small pieces.
When the jelly is cold, pour cold cream into a high dish, add vanilla sugar and mix it rigidly. Then very slowly pour the jelly and mix at lower speeds to combine the ingredients. Pour the cream over the cheesecake and sprinkle with green chocolate. Put in the fridge – preferably overnight.