Jersey cake for the 2014 World Cup

Ingredients for 16 servings:

• 800 g flour
• 2 pinches of salt
• 1 ½ packets of baking powder
• 300 g white chocolate
• 180 g pistachios, shelled, unsalted
• 330 g butter, soft
• 450 g sugar
• 2 packets of vanilla sugar
• 6 eggs, size M
• 4 lime(s), zest and juice
• 4 tbsp rum
• oil
• breadcrumbs
• 200 g white chocolate
• 30 ml cream
• 100 g butter
• 1 tbsp rum
• ½ lime(s), zest
• 500 g fondant, white
• cornstarch
• 70 g fondant, light red
• 70 g fondant, medium red
• 70 g fondant, dark red
• 250 g fondant, black
• Fondant, glue
• Food coloring, gold, liquid
• Food coloring, white, liquid
• Fondant, printed with logo and number

Instructions

Working time approx. 3 hours; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 50 minutes

Recipe and video instructions for a jersey cake, approx. 16 pieces

Sponge cake base: Mix flour, baking powder, and salt in a bowl. Roughly chop the pistachios and white chocolate and set aside. Preheat the oven to 175 degrees Celsius (top/bottom heat). Line a baking sheet with parchment paper and place a baking frame the full size of the baking sheet. Then brush the edge of the baking frame with neutral oil and sprinkle with breadcrumbs. Roughly chop the chocolate and pistachios and set aside. In a second bowl, cream the softened butter with the sugar and vanilla sugar until creamy. Then beat in the eggs one at a time. Finally, grate the lime zest and add it to the bowl along with the rum and squeezed lime juice; mix. Quickly fold the flour mixture into the butter and egg mixture. Then briefly stir in the chopped pistachios and chocolate. Pour the finished batter into the prepared baking frame and smooth it out. Then place the baking tray in the oven and bake for about 25 minutes, until no crumbs stick to the skewer when inserted. Caipi chocolate cream for spreading: Finely chop the chocolate and carefully melt it with the butter and cream over a hot water bath or in the microwave. Stir slowly every now and then to ensure the heat is evenly distributed until everything is combined. Then add the rum and lime zest, stir in, and season to taste. Then let the cream cool completely. The mixture becomes very firm in the refrigerator, so it should be taken out well in advance of spreading it on the cake. Decoration as a jersey cake: For this jersey cake, you can basically use any kind of dry sponge cake or biscuit. Remove the completely cooled cake from the baking tray and place the prepared jersey stencil on top. Then use a sharp knife to cut out the cake according to the stencil. Cover the cut-out cake with cake boards so that the entire cake is covered. Then place the cake plate with the pretty side down on the cake board and turn the entire cake out onto the cake plate. Now you can peel off the baking paper. If there are any missing corners, you can easily add them from the leftover cake pieces and stick them to the cake using the prepared chocolate cream. Then trim off the excess cake board at the edges of the cake with a sharp knife. Now spread a thin layer of cream on all sides of the jersey cake to bind the crumbs. Then place the cake in the refrigerator for about 20 minutes so that the chocolate cream sets. In the meantime, you can knead the white fondant until soft and roll it out on a flat, starch-dusted surface to a thickness of about 3-5 mm. The fondant should be approximately the total width of the cake + twice the height of the cake, and the total height of the cake + twice the height of the cake. This ensures that everything is covered with fondant when frosting. Once the chocolate cream has set on the cake, you can apply a second layer of cream, smoothing out any small bumps. Then, loosely roll the prepared fondant over a rolling pin and carefully unroll it back over the cake. Then, gently press and smooth the surface with a smoothing tool. Now shape the edges with the palms of your hands and press the fondant onto the sides of the cake. Trim off any excess fondant and smooth the sides with the smoothing tool. Next, it’s time for the black stripes on the jersey. Knead the black fondant until smooth and roll it out lengthwise on a starch-dusted tabletop. Then place the prepared template for the 1 cm wide collar and cuffs on top and cut several strips. Position the strips correctly and adjust them. Cleanly trim off any excess lengths with a sharp knife. Then, using the fondant glue, adhere the adjusted strips to the white fondant by brushing a little glue onto the underside of the black stripe and then placing it on the fondant. Don’t move them, otherwise the black fondant will rub off on the white one! Next, add the narrower, 0.5 cm wide strips for the shoulders. Cut these out in the same way and stick them on where you want them. Roll out the light red fondant to the same thickness as the white fondant and cut them out using the prepared template. Place the strip on the jersey as a template and carefully cut out the white fondant underneath. Remove the white fondant and fit the red fondant strip in place, adding a little chocolate cream to the gap if necessary, in case the white fondant has absorbed some of the cream. Repeat with the other red stripes and the narrow black stripe. Paint the gold stripe onto the white fondant using gold paint. Now, use a sharp knife to cut out the printed number and the DFB logo from the fondant template. Once all the large parts of the chest design have been fitted and the gold paint has dried, you can stick the DFB logo in the correct position using fondant glue. Paint the white logo – in this case, Chefkoch.de – on using white food coloring and a fine brush. Finally, cut out the stars from the white sections of the fondant printing plate using a sharp knife and then stick them over the DFB logo using fondant glue, or simply paint them on using white food coloring. This is a bit quicker: • The design on the chest of the jersey with the red stripes, logo, etc. can also be printed on fondant (at a pastry shop or specialty store) and simply stuck on. • Don’t fit the red fondant stripes into the white fondant; stick them on. • Don’t stick the black stripes on; paint them on.