Kicker – Cake
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 1 hr 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 medium egg (s), separated
- 1 pinch (s) salt
- 160 g suar
- 1 teaspoon lemon (s), untreated, grated zest
- 1 tube food coloring, green
- 120 grams flour
- 0.5 teaspoon ½ baking powder
- 500 ml whipped cream
- 2 packs cream stabilizer
- 200 g raspberries or strawberries
- 6 tablespoon powdered sugar
- 100 g ummy bears
Print Recipe
Pin Recipe Instructions
- Moisten 1 tray (40 x 30 cm) and line with baking paper.
- Beat the egg white with a pinch of salt and 3 tablespoons of cold water until stiff. Add 120 g of sugar while stirring and continue beating for 3 minutes. Briefly stir in the lemon zest, food coloring and egg yolk. Sieve the flour and baking powder in 3 portions on top, fold in each time.
- Spread the dough on the baking sheet and bake in the preheated oven at 210 degrees (fan oven 190 degrees) on the middle rack from below for 6-7 minutes. Remove the sponge cake from the baking sheet with baking paper, leave to cool on a rack. Peel off the paper and cut the biscuit plate in half across.
- Whip the cream with 40 g sugar and cream stiffener until stiff, fold in the raspberries and spread everything on a sponge cake (if strawberries are used, first spread the strawberries on the bottom, then spread the cream on top). Carefully put on the second biscuit plate. Chill for 1 hour.
- Mix powdered sugar with 2 tablespoons of water until smooth and pour into a freezer bag. Finely cut the tip and draw the lines of a soccer field on the cake. As a player, attach the gummy bears to the playing field with icing blobs. Make corner flags out of toothpicks and paper and stick them in the corners.
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