Football Cake

AUTHOR
Reed Chan
DIFFICULTY
very easy
RATING
4 1
Whether for the football World Cup or for the children's birthday party: a football cake makes football fans young and old happy.
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 12
  • 200 g ground hazelnuts
  • 4 Eggs (size M)
  • 1 pinch Salt
  • 1 package Vanillin sugar
  • 125 g Sugar
  • 15 g Cornstarch
  • 1 TEASPOON Baking Powder
  • 250 g Nut nougat spread
  • 1 (300 g) Roll marzipan blanket
  • 100 g Milk chocolate
  • baking paper
  • 7-10 Tbsp Disposable piping bag

Directions

  1. 1

    Lightly roast ground nuts in a pan without fat while turning, remove and allow to cool. Line the bottom of a springform pan (20 cm Ø) with baking paper

  2. 2

    Separate eggs. Beat the egg whites in a large mixing bowl with the whisks of the hand mixer until stiff, adding salt, vanillin sugar and sugar. Beat until the mixture is shiny white and the sugar is completely dissolved. Stir in the egg yolks one after the other

  3. 3

    Mix starch, ground nuts and baking powder, sieve portions onto the egg mixture and fold in. Pour the mixture into the mould and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 40 minutes. Take out of the oven, place on a cake rack and let it cool down

  4. 4

    Loosen the cake base from the tin, remove baking paper. Let the cake base cool down. Cut the cake base in half horizontally. Warm the nut spread slightly and spread the bottom cake layer with it, except for 2 tbsp. Place the upper cake layer on top and spread the rest of the spread all around the cake. Cover the cake with the marzipan cover

  5. 5

    Knead the remaining marzipan and roll out thinly. Cut out 9 pieces with a hexagonal cutter (7.5 cm Ø), kneading and rolling out the marzipan again and again. Place 6 marzipan corners on top of the cake, press them lightly to form a hexagon in the middle. Cut the remaining corners in half from one corner to the other. Place the marzipan hexagons around the edges so that a pentagon is always formed between the marzipan pieces

  6. 6

    Chop the chocolate and melt over a warm water bath. Fill the hexagon in the middle with the chocolate and brush the 6 pentagons on the edge with it. Fill the rest of the chocolate into a small piping bag with a very small hole and use it to trace the grooves between the marzipan pieces. Let the cake set in a cool place for about 1 hour

Nutrition Facts

KCAL
450 kcal
CARBS
47 g
FATS
24 g
PROTEINS
9 g

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