Soccer Cake

For the soccer cake, preheat the oven to 180 degrees hot air. For the soccer cake, melt the butter and let it cool slightly. Separate the eggs. Beat the egg whites with a little sugar and gradually add the remaining sugar and beat until very stiff. Beat the egg yolks with water until foamy. Stir the beaten egg whites into the yolks. Sift the baking powder into the flour and gently fold into the mixture. Finally, stir in the melted butter.

Grease the soccer muffin tin and a springform pan (diameter 28cm) well with butter, dust with flour and fill up to 2/3 with the mixture.

Bake for about 20 minutes.

Let the footballs and the cake cool down a bit, remove them from the molds and continue baking.

Cut the cake horizontally in the middle and fill with jam or a cream of your choice.

Spread jam all around the cake, cover with chocolate icing and let dry slightly. For the “pitch”, sprinkle the cake with chopped pistachios.

Frost the footballs and place them on the cake.

Preparation Tip:

You can also decorate the footballs with chocolate or with brown food coloring.You can get the soccer muffin mold from Zenker in the crockery trade or on the Internet.

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