Name: Pink panther cake
Yield: 6 servings

Ingredients

Yields

6 servings

Vanilla sponge cake

190 g weak or pastry flour
115 g whole milk
75 g sunflower or neutral oil
75 g eggs (1-2)
75 g vanilla or white sugar
9 g baking powder
5 g vanilla
2 g salt

Chantilly de mascarpone

50 g mascarpone
50 g heavy cream (35% fat)
15 g powdered sugar

Ruby chocolate coating

170 g ruby chocolate
30 g sunflower or neutral oil

Directions

Prep. time

35m

Vanilla Sponge Cake
- 190 g weak or pastry flour
- 115 g whole milk
- 75 g sunflower or neutral oil
- 75 g eggs (1-2)
- 75 g vanilla or white sugar
- 9 g baking powder
- 5 g vanilla
- 2 g salt
- In a bowl, combine the sugar and eggs and whisk until the mixture is fully integrated and slightly frothy.
- Next, add the oil and integrate.
- Then, sift the flour along with the baking powder and add half to the previous mixture.
- Using a spatula, integrate and add the milk.
- Add the remaining flour, salt, and vanilla, and combine until you get a smooth and uniform batter.
- Now, transfer the batter to a 23 x 6 x 6 cm mould with an insert running through it, previously greased with sunflower oil.
- Finally, bake at 180ºC for 30 minutes.
- Let it cool to room temperature and cover with cling film until use.
Mascarpone Chantilly
- 50 g mascarpone
- 50 g heavy cream (35% fat)
- 15 g powdered sugar
- Mix the cold cream and cold mascarpone and start beating at low speed.
- Add the powdered sugar and continue beating at medium-high speed until soft peaks form.
- Store in the fridge until use.
Ruby Chocolate Coating
- 170 g ruby chocolate
- 30 g sunflower or neutral oil
- Melt the ruby chocolate either in a bain-marie or in the microwave in short bursts and at low power, making sure the chocolate doesn't burn.
- Once completely melted, add the oil, mix well and let it cool to 35ºC.
Assembly
- Start by transferring the mascarpone Chantilly to a piping bag without a nozzle, cutting the tip to leave a 1 cm diameter opening.
- Carefully unmould the sponge cake and fill it with the mascarpone Chantilly.
- Finally, heat the ruby chocolate coating to 35ºC if necessary and cover the sponge cake.
- Allow the chocolate to fully crystallise and store in a cool, dry place at room temperature.

Vanilla Sponge Cake

190 g weak or pastry flour
115 g whole milk
75 g sunflower or neutral oil
75 g eggs (1-2)
75 g vanilla or white sugar
9 g baking powder
5 g vanilla
2 g salt

Mascarpone Chantilly

50 g mascarpone
50 g heavy cream (35% fat)
15 g powdered sugar

Ruby Chocolate Coating

170 g ruby chocolate
30 g sunflower or neutral oil

Pink panther cake

Vanilla sponge cake

Chantilly de mascarpone

Ruby chocolate coating

Vanilla Sponge Cake

190 g weak or pastry flour
115 g whole milk
75 g sunflower or neutral oil
75 g eggs (1-2)
75 g vanilla or white sugar
9 g baking powder
5 g vanilla
2 g salt

Mascarpone Chantilly

50 g mascarpone
50 g heavy cream (35% fat)
15 g powdered sugar

Ruby Chocolate Coating

170 g ruby chocolate
30 g sunflower or neutral oil

Assembly

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Madeleines

Princess cake

Pink panther cake

Vanilla sponge cake

Chantilly de mascarpone

Ruby chocolate coating

Vanilla Sponge Cake 190 g weak or pastry flour 115 g whole milk 75 g sunflower or neutral oil 75 g eggs (1-2) 75 g vanilla or white sugar 9 g baking powder 5 g vanilla 2 g salt

Mascarpone Chantilly 50 g mascarpone 50 g heavy cream (35% fat) 15 g powdered sugar

Ruby Chocolate Coating 170 g ruby chocolate 30 g sunflower or neutral oil

Assembly

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Vanilla Sponge Cake

190 g weak or pastry flour
115 g whole milk
75 g sunflower or neutral oil
75 g eggs (1-2)
75 g vanilla or white sugar
9 g baking powder
5 g vanilla
2 g salt

Mascarpone Chantilly

50 g mascarpone
50 g heavy cream (35% fat)
15 g powdered sugar

Ruby Chocolate Coating

170 g ruby chocolate
30 g sunflower or neutral oil