Beat the eggs, sugar and vanilla sugar until frothy and stir in the oil. Mix mineral water with multivitamin juice and stir in as well. Finally add the orange aroma.
Mix flour with baking powder and stir in. Spread the dough on a baking sheet of about 40 cm lined with baking paper and bake at 180 degrees for about 30-40 minutes.
Let the cake cool on the baking sheet and then place it on a suitable surface for cutting.
Print out an elephant coloring page, enlarge it and place it on the cake. Trim the contours of the elephant with a sharp knife.
Cut the elephant cake and carefully put the above part aside.
For the filling, whip the cream with 2 packs of cream stabilizer and 1 pack of vanilla sugar until stiff. Stir in sour cream and cocktail fruit. Chill the filling. Spread the cream, sour cream and fruit filling on the bottom and put the top part of the cake back on top.
Now color the marzipan with blue food coloring and roll it out between cling film the size of the elephant. Carefully place the marzipan blanket on the elephant and cut off the excess marzipan.
Cut the licorice snakes in half and open them, using them to trace the contours of the elephant. Also decorate the eyes, ears, toes, etc. with small pieces of liquorice.
Make a frosting for the eyes and toes using powdered sugar and milk. Carefully brush the white icing into the eyes with a thin brush. Color the rest of the icing yellow and use it to paint the toes.
For the tail, attach a liquorice snake at the level of the bottom.
Finally, place two tiny liquorice snails as pupils on the white icing.
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