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First prepare the sponge cake: whip the eggs with sugar and vanilla until they triple in volume (at least 10 minutes), then add the sifted flour and mix very delicately from bottom to top, so as not to cause the eggs to disassemble.
Pour the mixture into the mold lined with baking paper, level the surface well and bake in a preheated static oven at 180°C for around 45-50 minutes, then remove from the oven and leave to cool completely.
Prepare the cream: mix the egg yolks with the sugar, then incorporate the sifted flour and cocoa (add a few spoonfuls of milk if needed), then also incorporate the heated milk.
Transfer to a saucepan and cook over a low heat to thicken, stirring constantly, then move to a cold container, cover with cling film and leave to cool.
Prepare the syrup: bring the water with the sugar to the boil, then add the rum and leave to cool.
(Alternatively, add some orange peel to the water when making the syrup.)
Take the sponge cake, cut it in half horizontally, place the base on a tray or serving plate and moisten it with the syrup.
Add the cream, close with the top and wet this too.
Prepare the frosting by first mixing the cheese with the sugar and then incorporating the whipped cream, mixing with delicate movements, from bottom to top.
Keep aside a few spoonfuls of white frosting, and add the coloring to the rest.
Transfer the green frosting into a piping bag with a star-shaped nozzle that is not too large and create tufts over the entire surface of the cake to create the lawn.
Then put the white frosting in a clean piping bag with a smooth, thin nozzle and create the lines of the field.
The football field cake is ready, all you have to do is add goals and players and serve.
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