Tort football field

Name: Tort football field - Lia I.
Ingredients: Base 150 gr butter cup sugar 6 eggs 150 gr chocolate + 2 tablespoons milk 2 teaspoons vanilla extract 120 gr flour 60 gr starch 1 teaspoon baking powder Ganache cream 300 gr chocolate 300 ml liquid cr

Dessert - Tort football field by Lia I. - Recipia

Football Field Cake: A Delight for Sports and Dessert Enthusiasts Welcome to the world of sweet delights! Today, I will guide you step by step in preparing a spectacular cake, perfect for any football fan and lovers of refined desserts. Our football field cake is an enticing combination of Sacher sponge and rich ganache cream, transforming into a real football field, ready to impress any guest. Total preparation time: 2 hours Preparation time: 30 minutes Baking time: 45 minutes Number of servings: 12 Before we start, let’s ensure we have all the necessary ingredients and utensils: Ingredients For the sponge: - 150 g butter (at room temperature) - 1 cup sugar - 6 eggs - 150 g dark chocolate + 2 tablespoons milk - 2 teaspoons vanilla extract - 120 g flour - 60 g starch - 1 teaspoon baking powder For the ganache cream: - 300 g dark chocolate - 300 ml liquid cream For the syrup: - 1 cup sugar - 1 cup water - 1 tablespoon Malibu liqueur (or other preferred liqueur) For decoration: - 200 ml liquid cream - Green and white coconut (or green food coloring and white coconut) Necessary utensils: - Bowls - Mixer - Baking tray (preferably square or round, 24 cm) - Baking paper - Silicone spatula - Kitchen thermometer (optional) Preparing the Sacher sponge 1. Melting the chocolate: Start by breaking the chocolate into small pieces and adding it to a bowl. Add the 2 tablespoons of milk and place the bowl in the microwave for one minute at maximum power. Remove the bowl, stir well, and if necessary, microwave it for a few more seconds until the chocolate is fully melted. Be careful! The chocolate should not boil. 2. Separating the eggs: Separate the egg whites from the yolks. Beat the egg whites with a mixer until you obtain a firm foam, then gradually add the sugar and continue beating until you achieve a glossy meringue. 3. Preparing the mixture: In another bowl, cream the yolks with the soft butter, vanilla extract, and baking powder. Add the melted chocolate and mix well. Incorporate the flour and starch, stirring gently to avoid lumps. 4. Folding in the egg whites: Carefully add the beaten egg whites to the chocolate mixture, gently folding with a spatula to retain the air in the egg whites. 5. Baking the sponges: Line the baking tray with baking paper and pour in the mixture. Bake in a preheated oven at 180 degrees Celsius for about 45 minutes. Check if the sponge is baked by inserting a toothpick in the center; if it comes out clean, the sponge is ready. Preparing the ganache cream 1. Melting the chocolate for ganache: Break the chocolate into pieces and place it in a bowl. Add the liquid cream and melt the mixture either in a bain-marie or in the microwave, just like in the previous step. Make sure it does not boil. 2. Whipping the cream: Once the chocolate is fully melted, let the mixture cool slightly, then beat it with a mixer until it becomes creamy and changes color, becoming lighter. Preparing the syrup 1. Boiling the syrup: In a saucepan, melt the sugar until it becomes liquid. Add the water and liqueur, then let it boil for a few minutes until the sugar is completely dissolved. This syrup will add a special flavor to the sponges and keep them moist. Assembling the cake 1. Cutting the sponges: Once the sponge has completely cooled, cut it in half horizontally. It is important to have a sharp knife to achieve an even cut. 2. Soaking the sponges: Use the prepared syrup to soak both halves of the sponge; this way, the cake will be moister and more flavorful. 3. Filling the cake: Place the first half of the sponge on a platter and add 3/4 of the ganache cream, leveling it evenly to your preference. Place the second half of the sponge over the ganache cream and soak it as well. 4. Finalizing the cake: Cover the cake with the remaining ganache cream, ensuring it is smooth. Here you can let your creativity run wild! Sprinkle green coconut to create the “grass” of the football field and use white coconut to draw the boundary lines. If you don’t have green coconut, you can color the white coconut with a few drops of green food coloring. 5. Decorating with cream: For an elegant look, you can decorate the edges of the cake with whipped cream using a piping bag or simply spreading the cream with a spatula. Helpful tips - Ingredient temperature: Make sure the butter is at room temperature for easy incorporation. This will give a fluffier sponge. - Alternative flavors: If you want a fruitier note, you can add some slices of banana or strawberries between the sponges before pouring the ganache cream. - Variations: Instead of Malibu liqueur, you can use coffee liqueur or a fruit liqueur, depending on your preferences. Frequently asked questions 1. Can I use white chocolate? - Yes, you can replace dark chocolate with white chocolate for a sweeter version, but keep in mind that the taste will be different. 2. Is this cake suitable for children? - If you want to make it more child-friendly, you can omit the liqueur from the syrup and ensure that the ingredients are appropriate for their age. 3. How can I store the cake? - The cake will keep well in the refrigerator, covered, for 3-4 days. You can leave it at room temperature to soften slightly before serving. Serving and combinations The football field cake is perfect for parties, birthdays, or even for a movie night with friends. You can serve it with a scoop of vanilla ice cream, which will add a cool and creamy note to your dessert. Also, a refreshing drink, such as lemonade or a fruit cocktail, can perfectly complement this delicacy. I hope this recipe has inspired you to create a special cake that will surely be a hit among friends and family. So, put on your favorite apron, prepare your ingredients, and let me guide you in this delicious culinary adventure! Enjoy!

Tort football field

Tags

Categories