Dough: Mix the dough ingredients. Move the thick dough on a baking sheet lined with baking paper. Bake in a preheated oven at 360 °F for about 10 minutes and let it cool in the refrigerator for about an hour.
Cream: Mix the butter and caramel condensed milk and whisk a thick cream using a hand blender.
Remove the cooled sponge cake from the fridge and place it in a blender mixing it into crumbs. Split the crumbs into two parts - set the smaller part aside and mix the larger one together with the cream. Create bite size balls. Wrap them up in the crumbs that you set aside.
Put the chocolate and butter in a bowl and dissolve together, either in the microwave or in a water bath (boil water in a pot and place the bowl of chocolate and butter in it until they dissolve). Mix thoroughly and allow to cool with occasional stirring.
Take 5 tablespoons of powdered sugar and set aside.
Whip the rest of the sugar together with the yolks.
Mix the flour, baking powder, soda, and salt.
Mix the egg whites and the rest of the sugar, and whip them until soft peaks form.
Pour chilled chocolate into the yolk mousse and mix well. Then add ground nuts and flour. Finally, mix bit by bit of the egg whites into the mixture.
Pour the dough into the greased baking mold (butter it and sprinkle with flour). Bake in a preheated oven at 350F for about 35-40 minutes.
Place the chocolate in a bowl and pour hot heavy cream in. Mix thoroughly with a fork.
With occasional stirring, let the icing cool down.
Pour the icing over the chocolate bread and garnish with chopped nuts.
Put oil in a blender and keep adding the spinach until it has been mixed thoroughly.
In a larger bowl mix eggs, buttermilk, sugar and add the spinach mixed with oil. Finally, sift the flour (mixed with baking soda and salt) into the mix and blend everything nice and smooth.
Pour the dough into a 20 cm round mold, line the bottom with baking paper and bake at 350 F for about 45-50 minutes (test with a skewer to see if it is done).
Let the cake cool down, cut off the top and save it on the side for later.
Whip 100 ml heavy cream with 250 g of mascarpone, 10 g of vanilla sugar and 40 g of powdered sugar. First slowly, for about a minute and then whip using the highest speed for about 2 minutes. Slow down the blender again and mix in 125 g of Farmer cheese (adding it by spoons).
Put the frosting on the cooled cake.
Crumble the cut off top of the cake and sprinkle the crumbs over the frosting.