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Home / Basketball Cake

Basketball Cake

Basketball Cake

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Advanced

  • Components Of Recipe
  • Chocolate Sponge Cake
  • Chocolate Gelato
  • Peanut Semifreddo Mousse
  • Vanilla Semifreddo Mousse
  • Final Assembly

Chocolate Sponge Cake

100g (3.5oz)
50g (1.8oz)
1 each

Method of Preparation

  1. In mixer with the paddle attachment, cream butter.
  2. 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.
  3. Incorporate remaining dry ingredients until mixture comes together.
  4. Spread onto a Silpat lined sheet pan.
  5. Bake at 350°F/177°C for about 7 to 8 minutes.
  6. Allow to cool and set aside for assembly.

Chocolate Gelato

2700g (95.2oz)
600g (21.2oz)
270g (9.5oz)
350g (12.3oz)

Method of Preparation

  1. Combine all ingredients and blend well with an immersion blender.
  2. Freeze in batch freezer.
  3. Extract and use as needed in final assembly.

Peanut Semifreddo Mousse

300g (10.6oz)
1000g (35.3oz)
70g (2.5oz)

* can be replaced with

Method of Preparation

  1. Combine all ingredients in a mixing bowl with the whip attachment.
  2. Whip to medium peaks.
  3. Pour into desired mold and allow to set in freezer.

Vanilla Semifreddo Mousse

300g (10.6oz)
1000g (35.3oz)
40g (1.4oz)

Method of Preparation

  1. Combine all ingredients in a mixing bowl with the whip attachment.
  2. Whip to medium peaks.
  3. Pour into desired mold and allow to set in freezer.

Final Assembly

as needed

Final Assembly

  1. Prepare the Chocolate Sponge Cake, Chocolate Gelato, and Peanut Semifreddo Mousse.
  2. 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.
  3. Place in the blast freezer and allow to set.
  4. Carefully spread Chocolate Gelato into the dome mold, about 1 inch thick.
  5. Immediately top with a layer of Chocolate Sponge Cake, then a layer of Vanilla Semifreddo Mousse, about 1 inch thick.
  6. Please in the blast freezer to set.
  7. Carefully spread a layer of Chocolate Gelato into the mold, filling to the top.
  8. Place in the blast freezer to set completely.
  9. Once set, carefully unmold the dome by gently heating with a blow torch.
  10. Place the two domes together, using extra Semifreddo Mousse to help the two pieces stick together.
  11. Place the bottom on a 3 inch cake circle as the base of the basketball; store in the freezer until ready to glaze.
  12. Carefully glaze the basketball using ; use a spatula to help the glaze run down the bottom of the basketball.
  13. Using tempered chocolate, or coating chocolate, pipe lines on the cake in the style of a basketball.
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Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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