dough
- 4 eggs
- 100 g sugar
- 1 point vanilla sugar
- 80 g cornflour
- 1 teaspoon baking powder
- 120 g flour
For the fruit gum layers
- 150 g Haribo Gold Bears each
- 150 ml water
For the quark cream
- 80 g Haribo Gold Bears
- 500 g low-fat curd cheese
- 125 ml milk
- 1 tbsp sugar
- 2 cups á 200 g cream
- 2 pct. vanilla sugar
- 40 ml water
Preparation
Step 1
Separate the eggs
and whip the egg yolk with one third of the sugar until a light yellow cream is obtained. Beat the egg whites separately until stiff and stir in the remaining sugar. Pile the egg whites on the egg yolk cream.
Step 2
Sieve the flour mixed with cornflour and baking powder onto it and mix carefully.
Divide the dough and bake the halves at 180 degrees for 25-30 minutes. For the fruit gum layer, dissolve 150 g gummi bears with 75 ml water and pour into the cleaned and oiled springform pan. Let it cool down afterwards.
Step
3DStir the quark with the milk and sugar until smooth.
Whip the cream in a bowl until stiff, sweeten with the vanilla sugar and add to the quark mixture. Dissolve the transparent/white golden bears with the water in a saucepan, allow to cool slightly and add to the quark mixture. Now the cake can be layered as desired. Observe cooling time.
Tip 2: Golden bear diaper cake
It's not just gold-bear fans who are making big eyes of it.
Ingredients:
Dough sponge roll
- 70 g flour
- 35 g cornflour
- 165 g sugar
- 175 g protein
- 170 g egg yolk
- 80 g butter
Dough biscuit base
- 200 g butter biscuits
- 4 tbsp soft butter
cream
- 500 g butter
- 600 g icing sugar
- 1 tsp vanilla extract
- 2 tsp milk
Decoration
- Haribo Golden Bears
- Haribo Gold Bears Minis
- Haribo Juice Golden Bear Jam
- sprinkles
- dye
- Shashlik skewer
- some melted white chocolate
Preparation:
Dough sponge roll
Flour and starch are sieved together. Whip the egg whites, gradually add the sugar and finally stir in the egg yolks.
Add the flour mixture with a spatula, then melt the butter and add to the mixture.
Line the baking tray with baking paper and bake at 180 degrees for approx. 10 minutes. Repeat this procedure twice.
Dough biscuit base
The butter biscuits are crumbled and 4 tablespoons of soft butter are kneaded in.
Line a 26 springform pan with baking paper, spread the biscuit mixture on top and press down firmly.
Cream
The butter is whipped for approx. 5 minutes, the icing sugar is added in portions.
Once everything is mixed, the vanilla extract and milk are added.
Preparation
The biscuit base is coated with jam.
The sponge cake bases are cut into equal strips and also coated with jam and then with cream.
Now the strips are rolled up and distributed on edge on the biscuit base.
The bottoms are rolled up and distributed until the springform pan is full. Then the cake must be kept cool for 2 hours.
The cake is spread with butter cream on the outside.
A part of the cream is dyed and sprayed on top with the help of a spray nozzle. The sprinkles are distributed at the outer lower edge and on the hoods.
For the gravity effect, a shashlik skewer is inserted diagonally into the cake and coated with a little white chocolate. Afterwards the Haribo gold bears stick on. And this masterpiece is finished!