Rum-Nut Soccer Field Cake

Ingredients for 1 servings:

• 125 g butter, soft
• 125 g sugar
• 1 jar sour cherries
• 1 packet of vanilla sugar
• 2 tbsp rum
• some cherry brandy
• 1 pinch of salt
• 8 eggs, separated
• 300 g hazelnuts, ground
• 50 g hazelnuts, chopped
• 1 tsp, leveled baking powder
• 3 bags of cream powder (baking-proof pudding cream)
• ¾ liter of milk
• 10 g food coloring, liquid green
• 1 tbsp rum
• 100 g marzipan paste
• 75 g cake icing, white
• 22 pieces of gummy bears or sugar decoration figures
• 10 g cake icing (chocolate icing)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Beat the butter with a hand mixer on high until smooth. Gradually add the sugar, vanilla sugar, rum, and salt until the mixture is thickened. Gradually beat in the egg yolks. Mix the hazelnuts with the baking powder and beat in three times. Beat the egg whites until stiff peaks and fold in the beaten egg whites. Line a baking tray with baking paper and spread the batter evenly on the baking sheet. Drizzle the well-drained cherries with a little cherry brandy and add to the batter after a few minutes. Bake the cake at 180°C (preheated) for 20-25 minutes. Then let it cool thoroughly. For the grass topping, put the milk in a mixing bowl, add the rum, cream powder, and green food coloring, and beat everything with a whisk for 1 minute. Immediately spread the cream evenly over the cooled cake. Shape the goals from marzipan, cover the goal posts with chocolate icing, and pipe the lines on the field with white icing using a small piping bag. Finally, place the decorative men or gummy bears, 11 per side, and the goals on the field. Place flags on the corner lines. Tip: Don’t place the sugar decorations until just before serving, otherwise the sugar will absorb moisture and run.