Funny Children's Cake

Ingredients

• 4 eggs
• 120 g sugar
• 1 packet vanilla sugar
• 1 pinch salt
• 100 g flour
• 30 g starch
• 120 g gooseberry jam
• 50 ml pineapple juice
• 100 g white couverture chocolate
• 100 g nut nougat
• 4 sheets white gelatin
• 2 Eggs
• 4 slices pineapple (canned)
• 400 g whipping cream
• 125 g dark couverture chocolate
• 75 g white couverture chocolate
• Colorful chocolate lollipops
• 1 cherry on top

Instructions

1. 1.

   Preheat the oven to 180°C.

2. 2.

   Separate the eggs. Beat the yolks with 2 tbsp warm water until frothy. Add sugar and vanilla sugar, beat until creamy. Whisk egg whites with a pinch of salt until stiff peaks form, fold into the yolk mixture, sift flour and starch over it, then gently fold everything together.

3. 3.

   Line a baking sheet with parchment paper, pour the batter onto it and smooth the surface. Bake in the preheated oven for about 15 minutes until golden yellow.

4. 4.

   Remove from oven, place on a sugar‑dusted towel, lift off the parchment and let cool.

5. 5.

   For the filling, soak gelatin sheets in cold water. Chop white couverture chocolate and melt with nougat over a double boiler. Squeeze out excess liquid from the gelatin and dissolve it in warmed pineapple juice. Whisk eggs until frothy, fold into the melted chocolate mixture, stir 2–3 tbsp of this into the warm gelatin, then fold the gelatin into the remaining egg foam. Dice pineapple slices finely and fold them in as well. Beat whipping cream to stiff peaks and gently fold in when the mixture starts to set.

6. 6.

   Spread gooseberry jam over the sponge layer and cut into 3 cm wide strips.

7. 7.

   Fill a sphere mold with one quarter of the pineapple cream. Lay a dense layer of sponge strips, then another layer of pineapple cream, repeating until the mold is full. Finish with a top layer of sponge strips. Refrigerate overnight.

8. 8.

   For the glaze, melt chopped dark couverture chocolate over a double boiler. Transfer the cake onto a wire rack and coat it with the melted chocolate. Press colorful lollipops into the chocolate for a decorative collar. Place the candied cherry on top as a nose. Chill until the chocolate sets. Melt white couverture chocolate in a water bath, pour into a freezer bag, cut a tiny tip and spray a face onto the cake.