Basketball Cake
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Ingredients
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Yield
cakeUnit of Measurement
- Chocolate Sponge Cake
- 100 g PreGel Five Star Chef Pastry Molten Chocolate Cake - 312038
- 50 g butter
- 1 each whole eggs
- Chocolate Gelato
- 2700 g milk
- 270 g PreGel Totalbase®-301148
- 600 g sugar
- 350 g PreGel Cacaopat Traditional Paste (Unsweetened Chocolate) - 56522
- Peanut Semifreddo Mousse
- 300 g PreGel Happy Torte® - Neutral Frozen Mousse Base - 68338
- 1000 g heavy cream
- 70 g PreGel Peanut Traditional Paste - 24502
- Vanilla Semifreddo Mousse
- 300 g PreGel Happy Torte® - Neutral Frozen Mousse Base - 68338
- 1000 g heavy cream
- 40 g PreGel Vanilla Velvet Traditional Paste - American Vanilla - 48902
- Final Assembly
- PreGel smArt Glaze Orange - 96502
Method of Preparation
Chocolate Sponge Cake
- In mixer with the paddle attachment, cream butter.
- Incorporate eggs one at a time; scrape sides of the bowl in between incorporations; add some of the dry ingredients in between incorporation of eggs to prevent mixture from breaking.
- Incorporate remaining dry ingredients until mixture comes together.
- Spread onto a Silpat lined sheet pan.
- Bake at 350°F/177°C for about 7 to 8 minutes.
- Allow to cool and set aside for assembly.
Chocolate Gelato
- Combine all ingredients and blend well with an immersion blender.
- Freeze in batch freezer.
- Extract and use as needed in final assembly.
Peanut Semifreddo Mousse
- Combine all ingredients in a mixing bowl with the whip attachment.
- Whip to medium peaks.
- Pour into desired mold and allow to set in freezer.
Vanilla Semifreddo Mousse
- Combine all ingredients in a mixing bowl with the whip attachment.
- Whip to medium peaks.
- Pour into desired mold and allow to set in freezer.
Final Assembly
- Prepare the Chocolate Sponge Cake, Chocolate Gelato, and Peanut Semifreddo Mousse.
- In two same size dome molds, pipe the Peanut Semifreddo Mousse all around the dome to create a ½ inch thick shell in the shape of the dome.
- Place in the blast freezer and allow to set.
- Carefully spread Chocolate Gelato into the dome mold, about 1 inch thick.
- Immediately top with a layer of Chocolate Sponge Cake, then a layer of Vanilla Semifreddo Mousse, about 1 inch thick.
- Please in the blast freezer to set.
- Carefully spread a layer of Chocolate Gelato into the mold, filling to the top.
- Place in the blast freezer to set completely.
- Once set, carefully unmold the dome by gently heating with a blow torch.
- Place the two domes together, using extra Semifreddo Mousse to help the two pieces stick together.
- Place the bottom on a 3 inch cake circle as the base of the basketball; store in the freezer until ready to glaze.
- Carefully glaze the basketball using PreGel Evolution Glaze - Orange - 49032; use a spatula to help the glaze run down the bottom of the basketball.
- Using tempered chocolate, or coating chocolate, pipe lines on the cake in the style of a basketball.