Football cake

Ingredients for 1 servings:

• 6 m.-sized eggs
• 120 g sugar
• 1 packet of vanilla sugar
• 5 tbsp water, hot
• 50 g sugar
• 8 g salt
• 80 g flour
• 75 g cornstarch
• 10 g baking cocoa
• 400 ml cream
• 400 g dark chocolate

Instructions

Working time approx. 2 hours; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 4 hours 50 minutes

chocolate sponge cake

Preheat the oven to 175°C. Grease and lightly flour a round metal bowl. Separate the eggs into two bowls. Beat the egg yolks and add 120g of sugar, vanilla sugar, and salt. Pour hot water over them and beat on high speed until creamy. First, beat the egg whites until stiff peaks form, then gradually add 50g of sugar. Using a whisk, lightly fold the stiff-beaten egg whites into the egg custard. Sift the flour and mix with the cornstarch and cocoa powder. Fold this mixture into the egg mixture. Pour the chocolate sponge cake into the prepared pan and bake on the middle rack at 175°C for approximately 45 to 50 minutes. Allow the cake to cool slightly and then turn out. Cool completely before slicing. For the cream: Pour the cream into a small saucepan and heat over low heat. Break the dark chocolate into small pieces and add it to the cream. Stir the cream until the chocolate is dissolved. Remove the pan from the heat, whisk the cream, and chill for 1-2 hours until it reaches a spreadable consistency. Then spread the cream thickly over the cake base. Finally, top the cake with black and white hexagons to create a football-themed cake and decorate with “green grass.” The calorie information refers to 1 slice of 12.