Beat the eggs, vanilla sugar and sugar with the whisk of the hand mixer until thick and creamy. Add lemonade, juice, oil and sour cream and stir in. Mix flour and baking powder and stir in portions. Pour into a greased springform pan (approx. 18 cm Ø), dust with flour. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 65 minutes. If necessary, cover with foil after about 40 minutes of baking time. Take the cake out of the oven, place on a cake rack, let it cool down
Cream butter with the whisk of the hand mixer. Stir in cream cheese and food colouring. Gradually stir in icing sugar. Remove the cake from the tin and spread with about 1/3 of the cream. Place on a cake plate. Pour the rest of the cream into a piping bag with a small perforated nozzle. Spray the "monster skin" starting from the middle. Put it in a cold place
Chop the couverture separately. Remove the lollipops from the packaging. Pour the couverture into 1 piping bag each. Decorate lollipops and cake with them. Allow to set. Stick the lollipops into the cake as eyes
waiting time approx. 4 hours