Cake soccer ball

10 servings
1 day

To make the biscuit, break the required number of eggs into the bowl of the mixer. Add the sugar to them and whisk at maximum speed until fluffy egg mass. Eggs should beat very well, so it is this pomp that will be the basis of the air of the dough.

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

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

Cool the finished biscuit, let it lie down for several hours and cut into 5 cakes before assembling the cake. The finished biscuit is usually made with a small pea. For a regular cake, we don't need it. And for the ball, it is this slide that will be the fifth bark, a little smaller diameter.

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

Soak all the cakes with sugar syrup or water. Brush each cake alternately with cream and collect the cake. Refrigerate it for a few hours to freeze.

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

To garnish, whisk the cream with the icing sugar. Try the trimmed edges a little so that the biscuit does not sox. You can make a small slide on top of the cream.

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

Then fill the remaining cream cream with a pastry bag with a small nozzle & quot; asterisk & quot; and fill all the spaces between chocolate. Here's the cake and ready. If there is still time, then you can let stand in the refrigerator to set the decorated layer. Have a nice tea party!