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🍰 Football Cake with Kiwi Topping

270 kcal · 30 min · 4 servings

Football Cake with Kiwi Topping Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut the sponge cake base horizontally into two equal halves.
  2. 2. Line the baking frame (30 x 25 cm) completely with the bottom cake layer.
  3. 3. Wash the lemon thoroughly.
  4. 4. Cut the lemon in half.
  5. 5. Grate about one teaspoon of fine lemon zest.
  6. 6. Whip the cream with cream stabilizer in a large bowl until stiff.
  7. 7. Place the whipped cream in the cold.
  8. 8. Soak the gelatin in cold water for a few minutes.
  9. 9. Mix yogurt, 300 g cream cheese, lemon zest, vanilla sugar, and 100 g powdered sugar in a bowl until smooth.
  10. 10. Gently warm 4–5 tablespoons of the yogurt mixture in a small saucepan.
  11. 11. Squeeze out the soaked gelatin.
  12. 12. Dissolve the gelatin while stirring in the warmed yogurt mixture.
  13. 13. Quickly mix the gelatin-yogurt mixture into the remaining yogurt while stirring.
  14. 14. Gently fold the chilled cream into the yogurt-cream cheese mixture.
  15. 15. Spread the filling evenly over the cake base.
  16. 16. Let the cake set in the freezer for about 1 hour.
  17. 17. Peel the kiwis.
  18. 18. Dice the kiwis coarsely.
  19. 19. Blend the kiwis in a tall container with energy drink, cake glaze, and 20 g powdered sugar until smooth.
  20. 20. Bring the kiwi mixture to a boil once in a saucepan over medium heat.
  21. 21. Remove the saucepan from the heat.
  22. 22. Continue stirring the kiwi mixture cold for about 2–3 minutes.
  23. 23. Spread the kiwi topping evenly over the cake.
  24. 24. Place the cake in the cold to cool down.
  25. 25. Quickly mix 200 g cream cheese and 50 g powdered sugar in a bowl until homogeneous.
  26. 26. Fill the cream cheese mixture into a piping bag with a round tip.
  27. 27. Decorate the cooled cake with side lines, center circle, and goal lines to create a pitch.
  28. 28. Keep the football cake cold until serving.

Nutrition per serving