Easter tricolor savory cake

Ingredients

For the green batter

• 500 ml water
• 2 tablespoons chopped spinach
• 2 eggs
• 2 tablespoons oil
• 1 tablespoon sour cream
• 2 tablespoons flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

For the orange batter

• 2 eggs
• 2 tablespoons oil
• 1 tablespoon sour cream
• 2 tablespoons flour
• 1 teaspoon baking powder
• 2 tablespoons pepper paste

For the Parmesan batter

• 2 eggs
• 2 tablespoons oil
• 1 tablespoon sour cream
• 2 tablespoons flour
• 1 teaspoon baking powder
• 2 tablespoons Parmesan

For the filling

• 750 ml water
• 1/4 teaspoon salt
• 200 g chicken breast
• 200 g cream cheese
• 3 tablespoons sour cream
• 1 tablespoon mustard
• 1/2 red bell pepper (75 g)
• 2 pickles

Preparation

1. Boil the spinach for 5 minutes in 500 ml boiling water, then drain and squeeze it well. If using fresh spinach, chop it finely once it has cooled. 2. For the green batter, separate 2 eggs. Cream the yolks with 2 tablespoons oil and 1 tablespoon sour cream, then mix in 2 tablespoons flour, 1 teaspoon baking powder, 1/4 teaspoon salt and 2 tablespoons spinach. Beat the egg whites until stiff and fold them in gently. 3. For the orange batter, separate 2 more eggs and mix the yolks with 2 tablespoons oil, 1 tablespoon sour cream, 2 tablespoons flour, 1 teaspoon baking powder and 2 tablespoons pepper paste. Beat the egg whites until stiff and fold them in; don’t add salt. 4. For the Parmesan batter, separate the last 2 eggs and cream the yolks with 2 tablespoons oil and 1 tablespoon sour cream. Add 2 tablespoons flour, 1 teaspoon baking powder and 2 tablespoons Parmesan, then fold in the egg whites, beaten until stiff. 5. Heat the oven to 180°C. Line a 28 × 38 cm baking tray with parchment paper and spread the three batters in alternating colors. Bake for 18 minutes, until the sheet is set and just starting to brown around the edges. 6. Turn the sheet out onto a damp towel and leave it to cool for 20 minutes. Cut it into 3 equal pieces. 7. Boil the chicken breast in 750 ml water with 1/4 teaspoon salt for 20 minutes, until cooked through. Drain and cut into small cubes. 8. Mix the cream cheese with 3 tablespoons sour cream and 1 tablespoon mustard. Dice the red pepper and pickles, then add them along with the chicken. 9. Spread the filling between the 3 sheets, place the cake on a serving platter and refrigerate for 2 hours. Cut it into small cubes before serving.