Vanilla batter:
6 eggs
150g sugar
4 tsp (16g) vanilla sugar
1 tbsp (15ml) vanilla extract
190g flour
Chocolate batter:
6 eggs
150g sugar
150g flour
30g cocoa powder
Butter cream:
400g butter
200g sweetened condensed milk
2-3 tbsp (35ml) coconut milk
50g desiccated coconut
Green food colouring
Decoration:
HARIBO Goldbears
50g desiccated coconut
Green food colouring
50g fondant
Food colouring pen (black)
Baking tray (30 x 40cm)
Optional: HARIBO Pasta Frutta (green)
For the vanilla batter, beat the eggs with the sugar and vanilla sugar until frothy. Stir in the vanilla extract. Gradually fold in the flour. Pour into a rectangular baking tray lined with baking paper and bake at 180°C top/bottom heat for approx. 15 minutes. Test with a skewer.
For the chocolate batter, mix the eggs and sugar and stir in the mixture of flour and cocoa powder. Pour into the same sized baking tray with lining. Once the first cake is finished, bake the chocolate batter for 15 minutes at the same temperature.
Leave both cake layers to cool and prepare the buttercream. Whip the butter, then slowly stir in the condensed milk and coconut milk before adding the grated coconut and food colouring. Chill briefly.
Once the cake is cooled, take the chocolate layer and spread some coconut buttercream and sprinkle with HARIBO Goldbears, leaving some aside for decoration.
Place the vanilla cake layer on top and spread the remaining coconut buttercream on all sides.
Colour the grated coconut with green food colouring and add it to all sides of the cake. For added Z!NG you can top the cake with green HARIBO Pasta Frutta as grass for the playing field before adding fondant as playing field markings.
Form the ball from fondant and paint black soccer ball spots with a food marker. Moisten the Goldbears with a little water before arranging them on the playing field.
Finally, watch the Goldbears match and snack the delicious soccer cake!
