Cake for the future football player

1. The ingredients are indicated for two biscuits. Therefore, to begin with, we take half of everything, namely 6 eggs, half of the specified amount of sugar, flour and other ingredients for a biscuit. So:

- break the eggs into a bowl, separating the whites from the yolks;

- pour part of the sugar to the proteins, whisk until stable peaks form;

- beat the yolks with the remaining white sugar;

- combine the proteins with the yolks, sift flour with baking powder into the resulting mass ;

- mix gently, the dough should turn out airy, homogeneous;

- and now we introduce pre-melted and cooled butter into the dough.

2. The shape of the hemisphere is lubricated with butter, powdered with flour. Pour the resulting dough into it and send it to the oven preheated to 200 degrees. The biscuit will be baked longer than usual, about 60 minutes, since the form is deep. Therefore, you should cover the dough with foil so that the surface does not burn.

3. Let the finished biscuit cool down, then remove it from the mold. The top, as always, turns out to be convex, so it should be cut off with a saw blade. In the same way, we bake the second biscuit from the remaining ingredients. We cool it and trim the top.

4. Let's make a ganache. To do this, we break the chocolate into squares, put it in a saucepan. Here we pour the cream. We send the pan to the fire. Let the mass unite and become homogeneous and smooth. Then remove from heat, add butter at room temperature. Mix until smooth.

5. The cooled biscuits are cut into cakes equal in thickness. One hemisphere should make 4 cakes. We impregnate them with cranberry syrup, smear them with ganache, sprinkle generously with crushed almonds. Thus, we collect both hemispheres. The top cake of both hemispheres is not sprinkled with nuts. These hemispheres will connect to each other, and ganache with ganache is an excellent attachment. For greater stability, we fasten the hemispheres with a wooden skewer.

6. We send the cake to the refrigerator for 4 hours. The ganache should freeze so that you can continue working with the cake. We will decorate the surface for the ball. To do this, prepare a white cream. Softened butter whisk white. It should lighten up, become airy. In parts, without stopping whipping, we introduce powdered sugar and with it vanillin. Beat the cream for 5-7 minutes.

7. We cover the cake with white cream, thereby leveling it, then using a wooden skewer we draw the desired pattern. To make the pattern smooth and beautiful, you can prepare a stencil from parchment or other paper. We also roll out the mastic, cut out the black details for the ball. We fasten them in the right places. Let the cake stand for another 2 hours in the refrigerator.

The masterpiece is ready!