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. Assemble the sphere with the cake, trim a bit and even them out if necessary, the two halves should be exactly the same size. Join the sphere in half with a bit of colored frosting, you can alternate colors for a more visually fun appearance and cover it with frosting so that it forms a perfect sphere. Freeze the cake for 1 hour. Add the D’Gari® gelatin and water to a bowl, mix with a spoon until combined. Let it sit for 15 minutes and set aside. For the glaze: Heat the water with the sugar and condensed milk in a small pot over medium heat until it forms a syrup, then add the hydrated D’Gari® gelatin and heat for 5 minutes. Pour this mixture over the white chocolate and stir until incorporated, strain through a fine sieve (if necessary) and divide into 4 parts. Add the different colorings (turquoise blue, pink, purple) and leave one bowl of neutral-colored glaze. Pour each color into a single bowl gently to create a color mixture and add edible glitter. Pour the glaze over the surface of the sphere, and if necessary, do it twice and freeze the magical ball cake until use. For the clear gelatin: Mix the hot water with the D’Gari® clear gelatin flavored with pineapple, add the hydrated D’Gari® gelatin and mix until completely homogeneous. Let it rest and cool to room temperature; it should be liquid but not hot. Pour the D’Gari® clear gelatin flavored with pineapple over the sphere and freeze for 10 minutes. Place the magical ball cake on a base so that it looks like a crystal ball, then place the cookies around it to resemble zodiac cards.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

332.6

kcal

16.63%

Carbohydrate, by difference

40.8

13.6%

Protein

3.2

6.4%

Total lipid (fat)

17.9

27.54%

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100

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Magical Ball Cake

Ingredients

Preparation

Nutritional information

Presentation

Tips

Magical Ball Cake

Ingredients

Preparation

Nutritional information

Presentation

Tips

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