Birthday Cake for Footballer

For the birthday cake, beat the eggs with the sugar and vanilla sugar until foamy, slowly pour in the oil. Whisk in the flour sifted with the baking powder.

Divide the mixture in half and bake two cakes of approx. 26 x 34 cm in the preheated oven at 170 °C for approx. 15 minutes each. Allow to cool.

For the custard: boil 2/3 of the milk with granulated sugar while stirring. Whisk in the remaining milk with the custard powder and yolks until well blended, then pour into the boiling milk.

Bring to a boil again while stirring. Stir in food processor until lukewarm. Gradually add butter and blend on low speed until fluffy. Mix grated lemon zest with a little granulated sugar and add to cream with lemon juice.

Spread cooled cream on one pastry case (keep a little cream back) and place the second pastry case on top. Now thinly spread all the sides of the cake that are still visible with the remaining cream.

For the decoration, knead the Massa Ticino until soft (not too warm) and knead together. Be careful not to knead in any air. Roll out on some cornstarch or powdered sugar and turn often so that nothing sticks.

Place the finished rolled out Massa Ticino as a soccer turf on the cake and spread well. Cut away any excess. Screw a narrow nozzle onto the icing tube and draw the pitch lines. A steady hand is needed here!

Preparation Tip:

Experienced fondant decorators can get by with 2 packs, otherwise better use 3!

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