Birthday cake soccer ball, black and white chocolate mousses

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It was already several months that I had decided the cake of his 9 years. It was enough for me to see Chez Moka to totally crack on this soccer ball. I was not disappointed with the result. It really has its effect!

I followed scrupulously all the explanations of the assembly of the balloon, but on the other hand for the rest, I completely changed the recipe. I do not hide from you that I have groped a little in the cuts and in the quantities of mosses, but the explanations I am going to give you will normally be clear enough and detailed to be able to do it again easily.
This cake is huge. It is perfect for about 15 people.

Birthday cake soccer ball, black and white chocolate mousses:

White chocolate mousse:

100 g white chocolate
180 g of whole liquid cream

To do the day before.

Roll the cream into whipped cream.

Melt chocolate in micro-world in 20-second slices.
Once melted, add a spoonful of cream and mix quickly. Repeat with another spoon of cream. This prevents the chocolate from freezing in contact with the cold cream.
Gently add the remaining cream with a spatula.

Shape a rounded container about 14 cm in diameter, then pour the foam.
Reserve at the freezer.

White squid:

4 eggs
100 g of sugar
50 g flour

Preheat oven to 210 ° C.

Beat the eggs and sugar for 4/5 minutes. The mixture becomes white and sparkling.
Add the sifted flour and mix gently with a spatula.

Pour the dough onto a Flexipat.

Bake for about 7 minutes. Let cool before removing.
Book.

Black Squid:

4 eggs
100 g of sugar
30 g flour
25 g of bitter cocoa

Preheat oven to 210 ° C.

Beat the eggs and sugar for 4/5 minutes. The mixture becomes white and sparkling.
Add the sifted flour and cocoa and mix gently with a spatula.

Pour the dough onto a Flexipat.

Bake for about 7 minutes. Let cool before removing.
Book.

Vanilla syrup:

80 ml of water
90 g of sugar
1 tablespoon vanilla extract

In a saucepan, bring water and sugar to a boil.
Stop the fire, and add the vanilla extract.

Mounting:

Reproduce patterns with 4.6 cm sides.

In the white sponge cut 10 shapes and 5 halves (see photo).
It was at that moment that I found it difficult to get everything back on my plate of sponge cake. Cutting at the best, half did not succeed in returning. It was not very serious at the end, because the top 5 shapes and the 5 halves are meant to be intersected at the end. This makes it possible to gain flexibility.

The pattern for cutting the white biscuit.
To reproduce with 4.6 cm of sides.

In the black cake, cut 6 shapes and a round of 21 cm in diameter. Again, you have to play tight, but it's fine.

The pattern for cutting the black biscuit.
To reproduce with 4.6 cm of sides.

Line a 3.7 liter (25 cm) semi-spherical stretch film with a stretch film.

Place in the bottom a black shape, then ascend by placing in turn 5 white shapes, then the 5 black shapes, then 5 white shapes and finally the 5 white halves (see photo).
Using a brush, soak the syrup Genoa.
Book.

Black chocolate mousse:

300 g of dark chocolate
600 ml of whole liquid cream
Crispy Black Chocolate Beads

Roll the cream into whipped cream.

Melt chocolate in micro-world in 30-second slices.
Once melted, add a spoonful of cream and mix quickly. Repeat with another spoon of cream. This prevents the chocolate from freezing in contact with the cold cream.
Then gently add the remaining cream with a spatula.
Add the crispy beads and mix, always delicately.

Pour some of the mousses into the bottom of the poultry.
Remove the white chocolate mousse from the freezer and place on top. Cover with remaining dark chocolate mousse.

Using a brush, soak the black round, and place on the foam, soaked side underneath. Reserve the remaining syrup.

Cut out all the shapes that protrude (see photo).

Reserve for a few hours

finishes:

Vanilla syrup
agar

Add about 1/4 teaspoon of agar-agar to the syrup. Heat for about 2 minutes in a microwave.

Unmold the cake on the serving plate, then remove the film.
Using a brush, pass the syrup over the cake to shine and clog the spaces.

Keep cool until serving.

Finally, it is, of course, possible to make the cake in another poultry of different dimensions. We do with what we have after all!
It will then be necessary to reduce the size of the patterns and to adapt the quantities of foams.

It is a technical cake that can claim a preliminary test so that it is perfect on D-day.

If you choose to replace the mousses that I propose with other preparations, because you do not like whipped cream or chocolate or for any other reason, make sure that they are held well.