Start by preparing the base: whisk the eggs with sugar and vanilla for at least 10 minutes (they should triple in volume), then slowly add oil and then water, continuing to whisk.
Finally, add the sifted flour, yeast and starch, transfer the mixture into the buttered and floured mold and cook for around 70 minutes in a static oven preheated to 180°C, then leave to cool before turning out and leaving to cool on a wire rack.

In the meantime, prepare the cream: soak the isinglass in cold water for at least 10 minutes.
Meanwhile, prepare the other ingredients: mix the yogurt well with the icing sugar and vanilla, then heat 75 ml of cream in a saucepan.
Take the gelatine, squeeze it delicately and dissolve it well in the hot cream; let cool, then add the 2 compounds and mix well.

Finally, whip the remaining cream (150 ml) and incorporate it delicately.
Cut the top off the cake and gently scoop out the bottom part, leaving at least 2 cm along the edges and bottom, then fill to the edge with the cream (you will have some left over), cover with the top.

Let it rest in the fridge for 1 hour, then take it back and cover it with the remaining cream (if it has hardened too much, add 1 tablespoon of still liquid cream taken from the one for decoration and whip with a whisk).

Roll out the white sugar paste and create the hexagons (you should need 12 whole ones plus a few halves), then do the same with the black one (7 should be enough).

Arrange the hexagons on the cake: place a black one on top, arrange 6 white ones on the 6 sides and continue like this to create a half soccer ball.

Add the coloring to the cream for decoration and whip it, then transfer it into a piping bag with a star nozzle and create decorative tufts on the edges of the cake.

The soccer ball cake is ready, all you have to do is serve it.