1) Grease and flour a 22cm round cake tin and preheat the oven to 170C / 150C fan.

2) Prepare the cake batter. In a bowl, beat the eggs with the sugar until pale and fluffy.

3) Purée the spinach with a hand blender until smooth. Strain through a sieve into a separate bowl and add the spinach water into the egg-sugar mixture and mix in well.

4) Add all the remaining ingredients and mix until everything comes together into a smooth batter.

5) Pour the cake batter into a cake tin and bake in the preheated oven at 170C / 150C fan for about 30 minutes.  Please note, every oven is different, so please keep an eye on the cake throughout the baking process to make sure it doesn’t burn or that it’s not undone.

6) Remove the cake from the oven, let it cool, then remove it from the tin. Cut the cake into three equal pieces with a help of a serrated knife.

7) Prepare the cream filling. First, whip the cream (make sure you don’t over whip as you won’t be able to save it). Next, add the quark and mix it in. Add the sugar and mix until all incorporated.

8) Using a palette knife, spread some of the cream filling on one part of the cake. Cover with the second part, spread some more cream filling on the top, then spread the remaining cream filling on the sides of the cake.

9) Crumble the third part of the cake into a bowl, either with your hands or with a fork/spoon. Cover the cake with the cake crumbs, the top and the sides.

10) Place the cake in the fridge for a minimum of two hours before serving.

11) You can decorate the cake with fresh fruit of your choice before serving. Enjoy!