Name: Magical Ball Cake
Prep time: 90 min
Cook time: 30 min
Yield: 16
Cuisine: Internacional
Ingredients: 6 eggs; 2 cups sugar, 400 g; 2 cups butter, melted, 400 g; 4 1/2 cups flour, 900 g; 1 1/2 tablespoons REXAL® baking powder, 20 g; 1 1/2 cups milk, 375 ml; 1 teaspoon salt, 7 g; 1 tablespoon D´Gari® vanilla essence, 15 g; bitumen with vegetable coloring; frosting; 1/2 cups water, 125 ml, for the glaze; 3/4 cups sugar flower, 185 g, for the glaze; 1/3 cups condensed milk, 85 ml, for the glaze; 35 milliliters water, to hydrate the gelatin; 1 envelope D’Gari® unflavored gelatin, for the glaze; 2 cups white chocolate, 400 g chopped, for the glaze; food coloring, blue, pink, lilac; for the glaze; edible glitter, for the glaze; 1 envelope D'Gari® crystal-clear pineapple-flavored gelatin, 120 g; 2 cups water, hot; 1 envelope D’Gari® unflavored gelatin, 7 g

Preparation

30 mins

Low

Beat the egg with the sugar at medium speed in a mixer with a whisk attachment until fluffy and doubled in size, then reduce the speed to low and pour in the butter in a stream until fully integrated. Add 1/3 of the flour and Rexal® baking powder, then add 1/3 of the milk and alternate with the flour until finished. Add the salt and D’Gari® vanilla, beat for 1 more minute. Pour the mixture into 2 previously greased round molds (two halves of a sphere); bake at 180 °C for approximately 50 minutes, insert a toothpick and it should come out completely clean, which means it is fully cooked. Let cool and unmold.