- 4 eggs
- 100 g sugar
- 1 pct. vanilla sugar
- 80 g cornstarch
- 1 teaspoon baking powder
- 120 g flour
For the fruit jelly layers
- 150 g each Haribo Goldbären
- 150 ml water
For the curd cream
- 80 g Haribo Gold Bears
- 500 g low-fat quark
- 125 ml milk
- 1 tablespoon sugar
- 2 cups á 200 g cream
- 2 pts. vanilla sugar
- 40 ml water
1Separate the eggs and beat the yolks with a third of the sugar until you get a light yellow cream. Separately, beat the egg whites until stiff and stir in the remaining sugar. Pile the beaten egg whites on top of the egg yolk cream.
2Sift the flour mixed with cornstarch and baking powder on top and mix everything gently
Divide the dough and bake each half at 180 degrees for 25-30 minutes. For the fruit gum layer, dissolve 150 g gumdrops with 75 ml water and pour into the cleaned and oiled springform pan. Then leave to cool.
3Mix the quark with the milk and sugar until smooth
Whip the cream in a bowl until stiff, sweeten with the vanilla sugar and fold into the quark mixture. Dissolve the transparent/white Gold Bears with the water in a saucepan, allow to cool slightly and fold into the quark mixture. Now the cake can be layered as desired. Be sure to allow for cooling time.
Tip 2: Gold Bear wrapping cake
Not only Gold Bear fans will make big eyes.
Dough sponge cake roll
- 70 g flour
- 35 g cornstarch
- 165 g sugar
- 175 g egg white
- 170 g egg yolk
- 80 g butter
Dough cookie base
- 200 g butter biscuits
- 4 tablespoons soft butter
- 500 g butter
- 600 g powdered sugar
- 1 tsp vanilla extract
- 2 tsp. milk
- Haribo Gold Bears
- Haribo Goldbären Minis
- Haribo Juice Goldbears Jam
- Shish kebab
- some melted white chocolate
Dough sponge roll
Sift the flour and starch together. Beat the egg whites, gradually add the sugar and finally stir in the egg yolks.
Fold in the flour mixture with a spatula, then melt the butter and add it.
Line the baking tray with baking paper and bake at 180 degrees for about 10 minutes. Repeat this process twice.
Dough cookie base
Crumble the butter cookies, knead in 4 tablespoons of soft butter.
Line a 26 springform pan with parchment paper, spread the cookie mixture on top and press down firmly at the bottom.
Beat the butter for about 5 minutes, add the powdered sugar in batches.
Once everything is mixed, add the vanilla extract and milk.
The cookie base is spread with jam.
The cookie bottoms are cut into equal strips and also spread with jam and then with the cream.
Now the strips are rolled up and spread on edge on the cookie base.
The bases are rolled up and spread until the springform pan is full. Then the cake must stand in a cool place for 2 hours.
The outside of the cake is spread with buttercream.
Some of the cream is colored and piped on top with the help of a piping nozzle. Sprinkles are spread on the outer bottom edge and on the bonnets.
For the gravity effect, a shish kebab skewer is inserted diagonally into the cake and coated with a little white chocolate. Then glue the Haribo Gold Bears to it. And this masterpiece is ready!