Panda cake is the hit at the next children’s birthday party
Last Updated on
Dressing & decorate Baking & Desserts Food Art Cakes Cute Creations CarvingCake with pistachio cream, chocolate cream and meringue
Did you know that you can eat bamboo? At least the one we use in the following cake recipe. We present you here a very special cake, über which are especially happy birthday children who love to drink from the Far East. We bake a chocolate cake, stack it with a delicious pistachio cream and cover it completely with chocolate cream. The chocolate cake gets the unique look thanks to meringue sticks that look like bamboo.
For this you need:
For the dough:
270 g flour 250 g sugar 90 g cocoa powder 3 tsp baking powder 1 tsp salt 110 ml vegetableöl 240 ml buttermilk 240 ml warm water 2 eggs
For the chocolate meringue sticks:
20 g cocoa powder 120 g powdered sugar 200 g egg whites; 1 pinch baking powder 150 g powdered sugar maple syrup ground pistachios
For the pistachio cream:
300 ml cream 2 egg yolks 80 g sugar 20 g cornflour 90 g green pistachio kernels optional: 2-3 sheets of gelatine (for a better hold)
For the chocolate cream:
300 g room-warm butter 150 g powdered sugar 50 g cocoa powder
In addition:
Springform pan, diameter: approx. 18 cm grated chocolate chopped pistachios fresh mint
How it works:
1. Give flour, cocoa, sugar, eggs, baking powder, salt, Öl, buttermilk and water in a bowl and stir everything with a handrührgerät. Put the batter in the cake pan, put it in the preheated oven and bake the cake for 50 minutes at 160 °C top and bottom heat.
2. For the chocolate meringue sticks, mix egg whites with baking powder and beat with a hand mixer at the highest speed. Gradually add powdered sugar. Continue mixing until all the sugar is dissolved. Then mix powdered sugar with cocoa in a sieve and sift it into the beaten egg white. Gently lift the mixture under.
3. Preheat the oven to 140 °C convection and line 2 baking sheets with baking paper. Fülle the beaten egg whites in a piping bag (with smooth 0,5-cm-düse) and squirt individual lines längs on the baking sheet (with about 1 cm distance from each other). Put the tray in the oven for about an hour. When the meringue is crispy, it is ready. Let the meringue sticks cool to room temperature.
4. Heat the blade of a knife with a lighter and gently press it into the meringue sticks at regular intervals to achieve the typical bamboo look. Brush the sticks with maple syrup and sprinkle half of them with ground pistachios.
5. Mix cream with sugar, starch and egg yolk in a saucepan. Then bring everything to a boil over medium heat on the stove and stir until the mixture becomes a creamy consistency. Pour the cream into a high mug and let it cool down a bit. Add the pistachios and mix finely with a hand blender. Let the cream cool completely in the refrigerator.
6. For the chocolate cream, beat the butter, cocoa and powdered sugar with a hand mixer until fluffy.
7. First, cut off the top of the cake. Then cut the cake horizontally in half.
8. Now the assembly begins. Spread the pistachio cream on one cake half and put the other half back on top.
9. Now surround the entire cake with the chocolate cream. Spread chocolate shavings and finely chopped pistachios über the cake.
10. Now decorate the cake with the meringue sticks. Break them apart and place them on edge all around the cake. In the middle of the cake a panda figure looks great. Finally, spread a little fresh mint on the cake.
Even without a panda figure, this chocolate cake with pistachio cream and meringue naturally looks great. A cake that will be remembered for a long time: both visually and in terms of taste.
With a ähnlichen recipe, but a little more fruity, you can conjure up a simple cake with meringue and chocolate mousse that looks like a Märchenwald.
.
