viGO! Baking paper is made from unbleached, plant-based cellulose pulp with FSC certification, intended for composting in accordance with local waste-sorting rules. The product is completely free from chemical additives and does not have a harmful silicone coating. Packaged in a practical box with a cutting edge, making it easy to tear off the paper conveniently. It works perfectly for baking cakes, meat, pizza, pâtés or chips. It can also be used as a cover to prevent the top of bakes from burning and to protect the chopping board when preparing fatty foods. The paper is resistant to high temperatures, doesn't heat up and doesn't scald.
Product intended for food contact, does not affect the taste or smell of food
Keep it clean, dispose of packaging from the used product in the bin
Packaging made of cardboard
Suitable for recycling 
FSC
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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