{"id":10678,"date":"2016-06-08T10:37:33","date_gmt":"2016-06-08T08:37:33","guid":{"rendered":"https:\/\/ichkocheheute.de\/?p=10678"},"modified":"2023-11-28T10:50:54","modified_gmt":"2023-11-28T09:50:54","slug":"fussball-kuchen-zur-em-2016-soccer-football-cake-for-euro-2016","status":"publish","type":"post","link":"https:\/\/ichkocheheute.de\/en\/2016\/06\/08\/fussball-kuchen-zur-em-2016-soccer-football-cake-for-euro-2016\/","title":{"rendered":"Soccer\/Football Cake for Euro 2016"},"content":{"rendered":"


\nI bake today:<\/strong> Soccer\/Football Cake for Euro 2016
\nPreparation:<\/strong> 90 minutes
\nCooking time:<\/strong> 60 minutes
\nTotal time:<\/strong> 150 minutes
\nCategory:<\/strong> Baking Recipes, Cake Recipes, Biscuit
\nOur Recipe rating:<\/strong>
\n\"\"<\/p>\n

\"Soccer\/Football

Soccer\/Football Cake for Euro 2016<\/p><\/div>\n

\"Soccer\/Football

Soccer\/Football Cake for Euro 2016<\/p><\/div>\n

\"Soccer\/Football

Soccer\/Football Cake for Euro 2016<\/p><\/div>\n

Ingredients for 1 Football Cake with Cream Biscuit:<\/strong><\/p>\n

    \n
  • 4 eggs<\/li>\n
  • 125 grams of sugar<\/li>\n
  • 90 grams of flour<\/li>\n
  • 30 grams of cornflour<\/li>\n
  • 1 teaspoon of baking powder<\/li>\n
  • 1 pinch of salt<\/li>\n
  • 1 small tube of green food coloring<\/li>\n
  • 2 cups of cream<\/li>\n
  • 2 packets of vanilla sugar<\/li>\n
  • 2 packets of stabilizer for whipped cream<\/li>\n
  • 150 grams of raspberries<\/li>\n
  • \u00bd lemon<\/li>\n
  • About 100 grams of powdered sugar<\/li>\n
  • 12 gummy bears<\/li>\n
  • 1 small chocolate ball<\/li>\n<\/ul>\n

    Kitchen Helper\/Gadgets:<\/strong><\/p>\n

      \n
    • Baking tray + baking paper<\/li>\n
    • Mixing bowl<\/li>\n
    • Mixer\/Food Processor<\/li>\n
    • Sieve<\/li>\n
    • Clean kitchen towel<\/li>\n
    • Whisk<\/li>\n
    • Spatula<\/li>\n
    • High vessel to beat stiff egg whites and cream<\/li>\n
    • Pastry bag, kitchen syringe or alternatively a freezer bag<\/li>\n
    • Lemon juicer<\/li>\n
    • 4 small country flags<\/li>\n<\/ul>\n

      Instructions:<\/strong><\/p>\n

      …preparations:<\/em><\/p>\n

      Separate 4 eggs in yolks and whites<\/a>. Preheat oven to 180\u00b0C (top\/bottom heat). Line a baking sheet with parchment paper.<\/p>\n

      …for the sponge cake:<\/em><\/p>\n

      Give egg yolks, 1 small tube of green food coloring & about 75 grams of sugar in a mixing bowl & mix about 4 – 5 minutes until creamy. Give egg whites along with a pinch of salt in a high vessel and beat until stiff, sprinkle 50 grams of sugar to the egg whites while beating.<\/p>\n

      Then give the stiff egg whites to the egg yolk mixture, also sift 1 teaspoon baking powder, 90 grams of flour and 30 grams of cornstarch and add to the egg yolk mixture. Carefully fold in all ingredients using a whisk. Pour the mixture onto the prepared baking sheet and with a spatula uniformly smooth down, bake in a preheated oven for about 10 – 12 minutes until golden brown.<\/p>\n

      Place a clean kitchen towel on the countertop and sprinkle with a bit of sugar. Get the finished sponge cake from the oven and overthrow on the sugared kitchen towel, then remove the baking paper and allow to cool completely.<\/p>\n

      …for the cream filling:<\/em><\/p>\n

      Give 2 cups of cream, 2 packets of vanilla sugar & 2 packages of stabilizer for whipped cream into a high vessel and beat with a mixer until stiff.<\/p>\n

      …for the football cake:<\/em><\/p>\n

      Halve the cooled biscuit base centrally and possibly straighten the edges. Add the whipped cream onto one of the two biscuit halves and spread evenly. Sprinkle the cream filling with approximately 150 grams of frozen or fresh raspberries<\/a> (alternatively other fruits of your choice) and press them down slightly. Carefully push the second biscuit base with the green side up onto the cream.<\/p>\n

      …for the frosting:<\/em><\/p>\n

      Juice \u00bd lemon and stir together the lemon juice with about 100 grams of powdered sugar until clumping free to a viscous icing.<\/p>\n

      …for the decorations:<\/em><\/p>\n

      Fill the frosting in a pastry bag, a kitchen syringe or alternatively a freezer bag with a small round tip & paint a complete soccer field with side lines, penalty areas, halfway line & penalty points on the upper biscuit base. Stuck 4 country flags as corner flags in the sponge base & finally fix a few gummy bears as players and a small chocolate ball as match ball with a small dab of icing on the biscuit base.<\/p>\n

      Allow the football cake to set in the fridge for about 1 hour, then cut into pieces and serve. Bon Appetite!<\/p>\n

      Video Tutorial:<\/strong><\/p>\n

      Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):<\/p>\n