Add the ● ingredients to a non-stick saucepan, and simmer over medium heat. Stir occasionally with a rubber spatula so that the ingredients don't burn.
When it starts thickening, turn off the heat and add the chopped chocolate. Melt the chocolate for about 10 minutes.
Once mixed evenly, spread the chocolate into about a 14 x 25 cm shape on a baking sheet and cover with parchment paper. Chill in a freezer.
Draw a pentagon about 4cm wide on cardboard and cut it out. Place the stencil on the parchment paper, and draw 6 shapes with a pencil.
Using a cutter or sharp knife, cut the shapes out, then put them back in the freezer.
Cut the banana into cubes and mix with lemon juice. Cut half of the other fruits into cubes, and slice the remaining fruits to be used as a garnish.
Cover the inside of the bowl with plastic wrap, then slice the sponge cake horizontally into 3 pieces. Set aside one piece of cake for the top of the cake, and arrange the other two pieces in the bowl.
Add the heavy cream and sugar to another bowl, and whip the mixture until it forms firm peaks. Divide into 2 portions for the filling and decoration. Add the fruit cubes in and mix, then spoon the cream into the cake-lined bowl.
Top with the remaining sponge cake and cover with plastic wrap. Chill in the fridge for about one hour.
Turn the cake over on a serving plate.
Spread the remaining whipped cream on top of the cake. Place the chocolate pentagons on the cake and draw lines between them to suggest the white pentagons.
When you slice it, it's like a jewelry box. Adding lots of banana is delicious You can use any fruits you like.
Decorate the plate with the remaining fruits.
The chocolate truffle caramel sheet tastes like fresh caramel.
Story Behind this Recipe
My son is really into soccer, so I tried to make a soccer-ball shaped cake . I made this for his 11th birthday Now he's already 15 years old.
It's quite hard to explain about the chocolate caramel sheet process, but please turn off the heat when the consistency turns thick enough to write a letter on the bottom of the saucepan. It will take the chocolate a while to chill enough to be cut, and when decorating the cake, just take one piece out of the freezer at a time.