Baking paper 6 m is an essential product in every kitchen. This household baking paper is exceptionally practical and easy to use, allowing you to prepare delicious cakes, biscuits and other baked goods in the comfort of your home. Our baking paper is made from high-quality materials, which guarantees that it won't stick to food and won't tear during baking. As a result, your baked goods will be evenly baked and will look beautiful on the table. Baking paper 6 m is very efficient, so its pack lasts a long time. Don't hesitate – stock up on baking paper from viGO! to enjoy perfect baked goods!
Product intended for food contact, does not affect the taste or smell of food
Packaging made of polypropylene. PP is considered (alongside PET) to be the plastic safest for our health
Keep it clean, dispose of packaging from the used product in the bin
Product approved for marketing in the countries of the Eurasian Customs Union 
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Wash the spinach, pat dry and remove the tough stalks. Transfer it to a food processor, sprinkle with lemon juice and blend into a very smooth paste. Preheat the oven to 170°C. Beat the eggs with the sugar until they lighten in colour and increase in volume. Gradually pour in the oil without stopping mixing. Add the spinach mixture and the vanilla paste and mix thoroughly with a mixer on a lower speed.
Mix the flour, baking powder and bicarbonate of soda together and fold into the batter. Combine everything with a spatula to get rid of any lumps. Mix slowly and thoroughly. Line a cake tin about 24–26 cm in diameter with baking paper. Pour in the batter, level the top and bake for about 50 minutes until a skewer comes out clean. Then leave the cake to cool.
Meanwhile, prepare the cream filling. Soak the gelatine in 3–4 tablespoons of cold water and leave to swell. Heat 4 tablespoons of water in a small saucepan and dissolve the softened gelatine in it. Leave to cool, then start whipping the cream that has been chilled for 24 hours. Add the icing sugar, lime zest and vanilla paste. Finally, pour in the gelatine and mix briefly. Cut the cooled cake horizontally at about two-thirds of its height from the bottom, and hollow out some of the crumb so that a shell about 1 cm thick remains. Crumble the removed sponge between your hands into coarse crumbs.
Cut the fruit into large pieces. On the bottom of the cake, spread some of the lightly chilled cream, then arrange a portion of fruit on top, then more cream, and so on, so that the final layer is cream. Sprinkle the whole cake generously with the crumbled sponge and decorate with fruit. Place in the fridge for at least 2 hours, until the cream filling has set.
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