Name: Pink panther cake
Yield: 6 servings

Ingredients

Yields

6 servings

Vanilla sponge cake

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

Chantilly de mascarpone

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

Ruby chocolate coating

170 gr. ruby chocolate
30 gr. sunflower or neutral oil

Directions

Prep. time

35m

Vanilla Sponge Cake
- 190 gr. weak or pastry flour
- 115 gr. whole milk
- 75 gr. sunflower or neutral oil
- 75 gr. eggs (1-2)
- 75 gr. vanilla or white sugar
- 9 gr. baking powder
- 5 gr. vanilla
- 2 gr. 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 gr. mascarpone
- 50 gr. heavy cream (35% fat)
- 15 gr. 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 gr. ruby chocolate
- 30 gr. 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 gr. weak or pastry flour
115 gr. whole milk
75 gr. sunflower or neutral oil
75 gr. eggs (1-2)
75 gr. vanilla or white sugar
9 gr. baking powder
5 gr. vanilla
2 gr. salt

Mascarpone Chantilly

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

Ruby Chocolate Coating

170 gr. ruby chocolate
30 gr. sunflower or neutral oil

Pink panther cake

Vanilla sponge cake

Chantilly de mascarpone

Ruby chocolate coating

Vanilla Sponge Cake

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

Mascarpone Chantilly

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

Ruby Chocolate Coating

170 gr. ruby chocolate
30 gr. sunflower or neutral oil

Assembly

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Pink panther cake

Vanilla sponge cake

Chantilly de mascarpone

Ruby chocolate coating

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

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

Ruby Chocolate Coating 170 gr. ruby chocolate 30 gr. sunflower or neutral oil

Assembly

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

Mascarpone Chantilly

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

Ruby Chocolate Coating

170 gr. ruby chocolate
30 gr. sunflower or neutral oil