Cake Soccer Ball

Step-by-step cooking

1. Step 1:

   

   To make a biscuit, break the required number of eggs into the bowl of the mixer. Add sugar to them and beat at maximum speed until a fluffy egg mass is obtained. The eggs should be beaten very well, so it is this splendor that will be the basis of the airiness of the dough.

2. Step 2:

   

   Put milk with added butter on the fire. Bring everything to a boil so that the butter has time to melt.

3. Step 3:

   

   Sift flour, add soda to it. alternately mix the flour mixture and milk mixture into the eggs. Enter everything in several steps. Gently stir with a whisk by hand. Pour the finished dough into a baking dish (20 cm) and put it in the oven, preheated to 180 degrees for 40-50 minutes.

4. Step 4:

   

   Cool the finished biscuit, let it rest for a few hours and cut into 5 cakes before assembling the cake. The finished biscuit is usually obtained with a small hill. We don't need it for a regular cake. And for the ball, this particular slide will be the fifth cake, slightly smaller in diameter.

5. Step 5:

   

   For the cream, whisk the cream with powdered sugar to a fluffy stable cream. Cream is best used with a fat content of at least 33%, otherwise they will not rise.

7. Step 6:

   

   Soak all the cakes with sugar syrup or water. Lubricate each cake alternately with cream and assemble the cake. Put it in the refrigerator for a few hours so that it freezes.

8. Step 7:

   

   Cut the frozen cake a little in diameter at the bottom base.

9. Step 8:

   

   To decorate, whisk cream with powdered sugar. Slightly smear the trimmed edges so that the biscuit does not dry off. On top of the cream, you can make a small slide.

10. Step 9:

    

    Melt chocolate with cream. Using a pastry syringe, highlight all the dark parts of the soccer ball on the cake. Put it in the cold for 10 minutes so that the chocolate freezes.

11. Step 10:

    

    Then fill the pastry bag with the remaining cream from the cream with a small nozzle "asterisk" and fill all the spaces between the chocolate. So the cake is ready. If there is still time, then you can let it stand in the refrigerator to solidify the decorated layer. Have a nice tea party!