2 cups of wheat flour
1 cup of sugar
1 tablespoon of yeast
1/2 teaspoon of baking soda
1/2 cup of butter or margarine
1 1/4 cups of milk
3 eggs
1/2 cup of chocolate chips or 100g of chopped chocolate
1 1/2 tablespoons of vanilla
For the filling:
1 can of condensed milk
2 cans of whipped cream
For the glaze:
1 1/2 cups of sugar
3/4 cup of water
3 egg whites
To decorate:
1 cup of shredded coconut
2 tablespoons of melted chocolate
1 red gumdrop (nose)
8 chocolate-covered wafers (arms, legs, and eyes) or peanut butter paws
Note: You need to make the recipe twice to get 4 round cakes: 2 of 20cm diameter and 2 of 25cm diameter.
2 cups of wheat flour
1 cup of sugar
1 tablespoon of yeast
1/2 teaspoon of baking soda
1/2 cup of butter or margarine
1 1/4 cups of milk
3 eggs
1/2 cup of chocolate chips or 100g of chopped chocolate
1 1/2 tablespoons of vanilla
For the filling:
1 can of condensed milk
2 cans of whipped cream
For the glaze:
1 1/2 cups of sugar
3/4 cup of water
3 egg whites
To decorate:
1 cup of shredded coconut
2 tablespoons of melted chocolate
1 red gumdrop (nose)
8 chocolate-covered wafers (arms, legs, and eyes) or peanut butter paws
Note: You need to make the recipe twice to get 4 round cakes: 2 of 20cm diameter and 2 of 25cm diameter.
To make the cake: Preheat the oven to a moderate temperature (180°C)
Grease and flour two round cake pans, one with a diameter of 20cm and another with a diameter of 25cm
Place all the ingredients except for the chocolate in a bowl
Beat on low speed for 1/2 minute, scraping down the sides of the bowl frequently
Increase the speed and beat for 3 minutes, scraping down the sides occasionally
Pour into the prepared pans and top with chocolate
Bake for about 45 minutes or until a toothpick inserted into the center comes out clean
Let cool, then repeat the process
To make the filling: Combine condensed milk and whipped cream in a saucepan over medium heat, stirring constantly until thickened
Remove from heat and let cool
To make the glaze: In a saucepan combine sugar and water over medium heat, stirring occasionally until sugar dissolves
Remove from heat and stir in egg whites until stiff peaks form
For the panda: 1- Cut a slit in one of the cakes to fit the other cake on top (see design)
2- Spread the filling and cover with the top part
3- Reserve half of the glaze and spread the rest over the entire body of the panda
4- Arrange chocolate-covered wafers or peanut butter paws to form ears, eyes, and legs
5- Mix one-third cup of shredded coconut with one tablespoon of melted chocolate and carefully spread around the legs (see photo)
6- Spread the remaining coconut over the bottom part of the panda, including the sides
7- Spread a little of the reserved glaze over the eyes and place the chocolate chips with any remaining glaze
8- Use the remaining glaze to draw a mouth, and for the nose, use a red gumdrop
Let dry for about 40 minutes.
