Soccer Cream Cake
- For the cake
- 180 grams
- 1 packet
- 120 grams
- 80 grams
- For the cream
- 75 grams
- 1 packet
- 4 sheets
- 300 grams
- For the icing
- 600 grams
- 2 tablespoons
green food coloring
Gather and measure all required ingredients accurately.
Grease bottom of a springform pan with butter or line with parchment paper. Preheat oven to 175°C (approximately 350°F).
Beat egg yolks with vanilla sugar and half the sugar until fluffy.
Beat egg whites until creamy. Sprinkle remaining sugar over egg whites and continue beating until stiff peaks form.
Fold egg white mixture into egg yolk mixture.
Mix flour and cornstarch, sift over egg mixture and fold in with a whisk.
Pour batter into prepared pan, smooth surface and bake until cake tests done with a toothpick, 25-30 minutes.
Let cool slightly and loosen cake from pan with a thin knife. Remove cake from pan and let cool on a wire rack for at least 2 hours.
For the filling, soak gelatin in cold water. Beat egg yolks, sugar and vanilla sugar over a hot-water bath until fluffy. Dissolve dripping-wet gelatin in a small saucepan over low heat. Stir dissolved gelatin into egg yolk mixture and allow to cool.
Beat cream until stiff and fold into cooled filling mixture.
Cut cake into long, thin strips. Line a large round bowl with plastic wrap. Alternately layer cake strips and cream filling into bowl, ending with a cream filling layer. Cover bowl and refrigerate cake at least 5 hours, but preferably overnight.
To decorate cake, invert bowl on a plate and remove cake from bowl. Remove plastic wrap from cake.
Whip cream. Color 1/3 of the whipped cream brown with cocoa. Dye 1/3 of the whipped cream green with food coloring.
Place whipped cream in pastry bags and decorate cake to resemble a soccer ball. Decorate soccer ball with a border of green whipped cream to serve.