Summary

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

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Instructions

1. Moisten 1 tray (40 x 30 cm) and line with baking paper.
2. 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.
3. 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.
4. 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.
5. 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.