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Soccer Ball Cake Recipe

Soccer Ball Cake Recipe
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Serving : 6
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Prepare the ingredients before making Soccer Ball Cake in your home. Then, follow these steps below to serve Soccer Ball Cake for your family or friends.

Ingredients: Soccer Ball Cake

  • Chocolate truffle caramel sheet:
  • 100 ml ● Heavy cream
  • 20 grams ● Sugar
  • 30 grams Dark chocolate bar
  • 1 size 6 Store-bought sponge cake
  • 10 berries Strawberries
  • 1 Kiwi
  • 1 Gold kiwi
  • 1 Banana
  • 1 tsp Lemon juice
  • 300 ml ○ Heavy cream
  • 30 grams ○ Sugar
  • 1 tsp ○ Kirsch

How to Make Soccer Ball Cake

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make Soccer Ball Cake in your home by yourself.

    Step 1
  • Add the ● ingredients to a non-stick saucepan, and simmer over medium heat. Stir occasionally with a rubber spatula so that the ingredients don't burn.
  • Step 2
  • When it starts thickening, turn off the heat and add the chopped chocolate. Melt the chocolate for about 10 minutes.
  • Step 3
  • Once mixed evenly, spread the chocolate into about a 14 x 25 cm shape on a baking sheet and cover with parchment paper. Chill in a freezer.
  • Step 4
  • Draw a pentagon about 4cm wide on cardboard and cut it out. Place the stencil on the parchment paper, and draw 6 shapes with a pencil.
  • Step 5
  • Using a cutter or sharp knife, cut the shapes out, then put them back in the freezer.
  • Step 6
  • Cut the banana into cubes and mix with lemon juice. Cut half of the other fruits into cubes, and slice the remaining fruits to be used as a garnish.
  • Step 7
  • Cover the inside of the bowl with plastic wrap, then slice the sponge cake horizontally into 3 pieces. Set aside one piece of cake for the top of the cake, and arrange the other two pieces in the bowl.
  • Step 8
  • Add the heavy cream and sugar to another bowl, and whip the mixture until it forms firm peaks. Divide into 2 portions for the filling and decoration. Add the fruit cubes in and mix, then spoon the cream into the cake-lined bowl.
  • Step 9
  • Top with the remaining sponge cake and cover with plastic wrap. Chill in the fridge for about one hour.
  • Step 10
  • Turn the cake over on a serving plate.
  • Step 11
  • Spread the remaining whipped cream on top of the cake. Place the chocolate pentagons on the cake and draw lines between them to suggest the white pentagons.
  • Step 12
  • When you slice it, it's like a jewelry box. Adding lots of banana is delicious You can use any fruits you like.
  • Step 13
  • Decorate the plate with the remaining fruits.
  • Step 14
  • The chocolate truffle caramel sheet tastes like fresh caramel.
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