6 eggs
2 cups all-purpose flour
3 cups wheat flour
3 teaspoons active dry yeast
1 1/2 cups unsalted butter or margarine, melted
6 tablespoons whole milk
2 teaspoons vanilla extract
For the filling:
Your preferred jelly
For the chocolate topping:
14 tablespoons unsalted butter or margarine, softened
1 can sweetened condensed milk
1 cup semisweet chocolate chips (optional)
For the blue glaze:
6 egg whites
2 packages confectioner's sugar
blue food coloring
6 eggs
2 cups all-purpose flour
3 cups wheat flour
3 teaspoons active dry yeast
1 1/2 cups unsalted butter or margarine, melted
6 tablespoons whole milk
2 teaspoons vanilla extract
For the filling:
Your preferred jelly
For the chocolate topping:
14 tablespoons unsalted butter or margarine, softened
1 can sweetened condensed milk
1 cup semisweet chocolate chips (optional)
For the blue glaze:
6 egg whites
2 packages confectioner's sugar
blue food coloring
Beat the eggs with flour for 6 minutes
Sift wheat flour with yeast
Add to the eggs beaten with flour
Join the melted butter or margarine, milk, and vanilla extract
Mix with a wooden spoon until smooth
Divide into 3 greased 20cm diameter pans and bake in a moderate oven (180°C) for about 35 minutes or until a toothpick inserted comes out clean
Make another 2 batches and place in 2 greased 30cm pans, baking in the same manner
Fill with jelly
Prepare the toppings
For the blue glaze: beat egg whites until stiff and add confectioner's sugar gradually
Beat until a spreadable consistency
Set aside 1/3 of the glaze and add blue food coloring
To make the chocolate topping: beat softened butter or margarine until creamy
Add sweetened condensed milk and beat until peaks form
If desired, add semisweet chocolate chips and mix well
Assemble the ball-shaped cake by covering with blue glaze, then decorating with white glaze resembling clouds
Place the smaller cakes on top of the large one, hollowing out slightly to resemble a basket
Cover with chocolate topping, creating a woven straw effect for texture
