Ironman Cake

For the Ironman cake, prepare the sponge. To do this, whip the egg whites with water and sugar until thick and creamy.

Mix the yolk with the red food coloring and carefully stir into the beaten egg white. Mix flour with starch and baking powder, sift into the egg mixture and gently fold in with a wooden spoon.

Spread the mixture on a baking tray lined with baking paper and bake for about 15 minutes at 180°C top/bottom heat. Then allow to cool.

For the cream, whip the Qimiq and stir in the curd, vanilla sugar and granulated sugar. Soak the gelatine in cold water, dissolve in a dash of warm milk and pour into the curd Qimiq cream while stirring constantly.

Place the curd cheese Qimiq cream in the refrigerator for a few minutes until it begins to gelatinize slightly. Then fold in the whipped cream.

Divide the sponge into two equal rectangles, leaving a small circle. Place a square baking frame around the rectangles and fill the sponge with the curd quimiq mixture and place the second sponge rectangle on top.

Fill the dots for the head as well. Leave in the refrigerator for 3-4 hours and then cut the Ironman cake.

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