football field cake recipe for my boy

Yesterday, November 18, our dear baby Robert, turned 6 years old.

6 years, full of love and in which I felt fulfilled. There were times when I wanted to take the world in my head and when I thought I had no solutions to personality crises, but those do not work, right? :)))

Our dear, we wish you from the bottom of our hearts all that is best in the world, we wish you to always smile and remain always like today, beautiful and with the soul of a child…

As most of you know, he's an avid Thomas & friends fan. A few days before I ask him what cake he would like, and he answers me without thinking too much: "Thomas!". And I began to moan, that I was tired of so much Thomas, that every year I made Thomas. To which he, probably to improve me: "well mommy, we're doing Percy!" :))))

In the end, as football is his second passion, we decided by mutual agreement to invite Zidane, Owen, Trezeguet, Ronaldo, Ina and Henry to do the honors at the party. :)))

Today we have to decide for tomorrow's cake, for the party with the children. I probably won't get rid of Thomas & Co. :))))

football field cake recipe for my boy

Ingredients:

  • Cocoa and walnut top:
  • 12 eggs
  • 300 g sugar
  • 500 g ground walnuts
  • 5 tablespoons black cocoa
  • 5 tablespoons biscuit breadcrumbs
  • 1 glass of water
  • Buckwheat:
  • 300 g egg whites
  • 200 g sugar
  • juice from a lime
  • Cream:
  • 50 g black cocoa
  • 150 g sugar
  • 300 g margarine Rama Maestro
  • 3 yolks
  • esenta de rom

Preparation of the cake "Football field":

Cocoa and walnut top:
Walnuts, sugar and water are boiled over low heat. Boil until all the liquid is reduced and thicken. Add cocoa and biscuit breadcrumbs. Homogenize and leave to cool. After it has cooled, add the yolks one by one, stirring after each one. Whisk the egg whites with a pinch of salt and incorporate them into the walnut composition in 2-3 rounds. The resulting composition is divided into 2 parts and bake 2 countertops in a tray (25/35 cm) lined with baking paper, over medium heat, for 30-40 minutes.

Buckwheat:

Whisk the egg whites. Gradually add the sugar and mix until the composition becomes stiff and glossy. Add the lime juice.
In the same tray in which we baked the 2 walnut tops, we will bake the meringue top.

Bake on low heat with the oven door open until the top is golden and crispy. I don't know exactly how long it lasted, but definitely somewhere around 4 hours.

Cream:

Cocoa is mixed with sugar and 1/2 glass of water. Add the yolks one by one and mix well after each one. Put the pot on low heat (or on a sea bath) and boil until the composition begins to thicken, like sour cream. Set aside and leave to cool, then flavor with rum essence.

The margarine is partially melted in the microwave, then mixed until it hardens again and is fluffy. Add a tablespoon of the cocoa composition and mix vigorously. Repeat the operation until we finish mixing the 2 compositions. We will get a very good cream with an intense cocoa taste.

  • I didn't syrup the cocoa tops, I preferred them to stay as they were, compact. If you prefer syrupy tops, you can syrup with sugar and rum syrup or caramelized sugar syrup.

I put the first countertop on a plate, covered with half the cream, the meringue countertop, the other half of the cream and the second countertop. I covered it with a thin layer of whipped cream, then I garnished it with whipped cream (obviously! :))) and green coconut.

RECIPE IN PICTURES

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