The soccer world cup has started guys! On these occasions, the whole world is glued to the screen (men, women, children) to cheer their nation! So let's not get lost in chat and pay homage to this world event with a beautiful 3D cake! Let's prepare the balloon cake together!
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Identity Card of the Recipe
- 262 KCal Calories per serving
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Ingrediants
For the cover and for the Bagna
- 200 ml of milk
- Q.b. of green dye
- Q.b. of red dye
- 500 g of chantilly cream
- About 350 g of sugar paste
- About 200 g of coconut flour
- 1 small glass of rum
For the sponge cake (20 X 25 cm)
- 360 g (6 medium) of eggs
- 180 g of powdered sugar
- 90 g of white flour of type 00
- 90 g of rice flour
- 1 vial of lemon flavoring
For the chocolate custard
- 80 g of dark chocolate
- 5 g of bitter cocoa
- 40 g of cornstarch
- 90 g of sugar
- 500 ml of milk
- 80 g (4 medium) of egg yolks
For the Yogurt Cake (Flask)
- 120 g (2 medium) of eggs
- Half a glass of rum
- 1 sachet (16 g) of baking powder
- 250 g of white flour of type 00
- 150 g of sugar
- 90 ml of corn oil
- 2 jars (250 g) of yogurt
Materials Needed
- Rectangular baking tray with dimensions of 20 X 25 cm
- 1.5 L capacity aluminum bowl (20 cm diameter)
- Bowls of various sizes
- Electric whips
- Spoons and stirrers
- Scale weighs food
- Sieve
- Rolling pin
- Knife
- Pan for custard
Preparation
Please note
To prepare this cake, we recommend making the "soccer field" with a rectangular base of sponge cake and half a "soccer ball" with a yogurt cake. The inside of the desserts will be filled with chocolate custard and Chantilly cream; the cakes will be covered with chantilly cream, green grated coconut and sugar paste.
Of course, other cake bases (e.g. margherita cake) can also be used.- Prepare the SPONGE CAKE. Work 6 eggs (egg whites and yolks) together with 180 g of powdered sugar and an aroma of your choice (e.g. lemon, vanilla, etc.) with an electric whisk. After 20 minutes of whipping, gradually and little by little add 90 g of white 00 flour and 90 g of rice starch. It is recommended to mix the flours very slowly and with a spatula to avoid letting the mixture go limp. Pour everything into an aluminum pan (dimensions 20 X 25 cm), greased and floured. Bake at 180 ° C for 30 minutes.
- Prepare the YOGURT CAKE. In a bowl, combine 250 g of yogurt, 2 eggs, 90 ml of corn oil, 250 g of white flour, 150 g of sugar, 1 sachet of baking powder, half a glass of rum. Mix all the ingredients with a whisk until you get a smooth and thick cream. Pour the dough into an aluminum bowl (compatible with the oven) with a diameter of 20 cm: the bowl will give the cake the shape of half a soccer ball.
- Prepare the CHOCOLATE CUSTOM CREAM. Beat 4 egg yolks with 90 g of sugar. Those who wish can flavor the egg yolks with an aroma of their choice (eg vanilla). Meanwhile, heat 400ml of milk with 100g of dark chocolate. Combine a teaspoon of unsweetened cocoa powder, 40 g of corn starch and the remaining 100 ml of milk with the egg cream and work the mixture again with a whisk. Then add the cream of egg yolks to the hot milk in the saucepan and bring to a boil while continuing to mix and maintaining a gentle flame. Turn off the heat and cover the chocolate custard with the transparent film in direct contact, to avoid the formation of the surface crust.
- Prepare the CHANTILLY CREAM.
What is Chantilly cream?
To prepare the Chantilly cream, whip the fresh cream together with a couple of tablespoons of powdered sugar and flavor with vanilla seeds.- Once cold, mix the chocolate custard with 250 g of Chantilly cream.
- Mix the grated coconut with the green food coloring. Work everything with your hands to obtain a “lawn” effect.
- At this point, proceed with assembling the cake. Cut the cold sponge cake into two sections. Soak the first layer with the syrup, obtained by mixing the milk with the rum.
- Fill the sponge cake with a part of chocolate cream and Chantilly cream.
- Cover the sponge cake with the second layer. Cover with white Chantilly cream. So create the "green lawn" by distributing the grated coconut over the entire surface of the sponge cake.
- Score the cake "flask" and dig gently. Soak the cake with the rum syrup and fill with the remaining chocolate cream and Chantilly cream. Close the flask with the layer of cake removed during the incision.
- Roll out the white sugar paste with a rolling pin.
- Spread a thin layer of Chantilly cream on the surface of the sweet flask, then cover with white sugar paste. Roll out the black sugar paste and obtain 6-7 hexagons. Arrange the sugar paste hexagons on the flask, brushing the support points with a little water (which will act as glue).
- At this point, prepare 3 rectangular strips of colored sugar paste (green, white and red), to obtain the Italian flag. Place the flag over the base “lawn”. Then place the balloon on top of the cake, partially covering the flag.
- Decorate as desired with words: "Forza Azzurri!".
- Place the dessert in the fridge for at least a couple of hours.
Alice's comment - PersonalCooker
Let's cheer our Italian team with this ball cake! Come on Azzurri!Nutritional values and Health Comment on the recipe
The Pallone Cake is a high calorie dessert, with an energetic prevalence of carbohydrates. Lipids provide a significant caloric portion, while proteins are less significant. Fats are mostly saturated and cholesterol is well present. There is no shortage of fibers.
The Balloon Cake is NOT suitable for a diet for overweight and for those against metabolic diseases (especially diabetes and hypercholesterolemia). The average portion is around 30-50g (80-130kcal).
