INGREDIENTS
- Dulce de leche pudding:
- – Butter 200 g.
- – Mascabo sugar 100 g.
- – Dulce de leche 100 g.
- – Eggs 200 g (4 models).
- – Harina leudante 300 g.
- – Prince Toffee Emulsion 1 tsp.
- – Moscato 100 cc (will be milk).
- – Chopped chocolate 200 g.
- – Further dulce de leche for tripping 200 g.
- Dulce de leche and chocolate cream:
- – Dulce de leche 300 g.
- – Semi-sweet chocolate 100 g.
- Sealing ganache:
- – White chocolate pastry tub 500 g.
- – Milk cream 100 cc.
BALL CAKE FOR THE WORLD CUP!
PROCEDURE:
1. Cream butter with mascabo sugar and dulce de leche, add the eggs and emulsion and at last alternate the flour with the Moscato in two components. At all times end with flour.
2. Combine till you get a uniform preparation.
3. Divide into two 16 cm diameter molds. Prepare dinner for roughly half-hour at 160ºC, or till pierced and the knife comes out barely moist.
Dulce de leche and chocolate cream:
1. Soften the chocolate and add it to the dulce de leche till mixed.
Sealing ganache:
1. Boil the cream and pour it over the chocolate. Revolver and assist your self with a microwave or a double boiler to complete melting. To make use of, let it relaxation till it turns into constant.
2. I’m going to carve and stamp a portion of the half sphere and as soon as I’ve it assembled to the half.
3. Reduce the ball segments: remember the fact that the diameter of the sphere corresponds to the diameter of the segments. That signifies that if the ball is eighteen cm in diameter, the segments must be for the 18 cm ball.
4. We apply the segments and embellish with the AFA emblem and sprinkled with gold.
