Cakes from Panthers cookies

Giant Chocolate walnuts cookies by Jess

INGREDIENTS for 8 giant cookies

130 gr of crystal sugar

350 gr of dark chocolate chips

175 gr very coarsely chopped walnuts, toasted

2 eggs

130 gr of brown sugar

400 gr of flour

2 tsp of baking powder

1/4 tsp of baking soda

A pinch of salt

225 gr of cold butter, diced

preheat the oven at 180 deg cel.

Line two large baking sheets with parchment paper.

In a medium bowl, whisk together flours, baking powder, baking soda, and salt.

Whisk with an electric mixer the butter then when smooth, add both type of sugar and continue to mix for 30 seconds. Add the chocolate chips and the walnuts and beat gently until combined.

Gradually add the dry ingredient mixture and beat until combine; mixture will be a bit crumbly. Add the eggs and beat again.

Divide the cookie dough into 8 big balls and place it in the freezer. Let chill for 30 minutes.

Place the 4 balls on a parchment paper on each oven tray, Bake for about about 30 minutes till edges are golden brown.

Enjoy these huge cookies!

bread Cakes from Panthers

Bread baguette – salty paneer and chili by Nythiya

18 g of fresh yeast
155 ml of water
300 gr flour
1 tbs sugar (20 gr)
8 g of salt


Pickled chili

Salty paneer

Dissolve the yeast in water at 37 degrees (3-5 min)
Put flour in the bowl once water and yeast dissolved. The entire surface
should be covered at once. Add all the other ingredients.
Mix 3-5 minutes until obtaining a dough nor wet nor dry.
Put the dough in a bowl and cover with either a cellophane or a tea cloth.
The dough should rise at least for 1 hour.
Degas the dough and make either 8 small or 2 larger sticks.

Work the dough and stuff it with salty paneer(cottage cheese) and pickled chilli…
Let rise the dough again for 30 minutes to 1 hour, in an oven at 50
degrees, or at a room temperature without air-con.
Cook for 15-20 minutes at 200 degrees.

cakes Cakes from Panthers

Lemon cake cream cheese by Daniel



350 gr of flour

2 1/2 tsp of baking powder

1/2 teaspoon of salt

225 gr of unsalted butter

300 gr of crystal sugar

4 eggs

2 tsp of vanilla extract 1+1

1 tsp of lemon juice

250 ml milk

1 tsp of grated lemon zest + sprinkles for the frosting

Candied lemon slices for decoration (optional)


450 gr of cream cheese

1/2 cup unsalted butter

115 gr of crystal sugar

1 tsp vanilla extract



Preheat the oven at 180 deg Cel.

Whisk together in a bowl, the flour, the baking powder and the salt.

Place the butter and sugar in the bowl, use a mixer and beat until light and fluffy for about 3 to 4 minutes.

Beat in the eggs one at a time until they are combined. Add the vanilla extract, whisk again.

Add half of the dry ingredients, add the milk and beat well till combined. Add in the rest of the dry ingredients as well as the lemon zest.

Place parchment paper at the bottom and the edges of your oven dish (About 22×33 cm, rectangle or round shape with high edges).

Pour the mixture into the dish. Bake for 25 to 30 minutes, check if the blade of the knife is completely dry before taking it out of the oven.

Cream cheese frosting:

Remove the cake from the oven dish, let it completely cool down.

Beat the cream cheese and butter together until creamy, add the vanilla extract and the sugar till combined. Frost the cake, then top with the lemon zest.

You can use candied lemon for decorating the top of the cake!


Cakes from Panthers desserts others Non classé

Berry mousse by Oxana


200 gr of berries (frozen) –

2 yolks  –

250 ml of fresh cream  –

70 g of sugar


 Beat the yolks with sugar until you get a frothy mixture.

Add berry puree to the mixture and cook in a bain marie for 15 minutes, stirring.

 Pour the batter into the cream and mix well. Pour it into a single-portion cups and refrigerate for 4 hours.

Have a good day!

Cakes from Panthers desserts others

Vegan chocolate mousse by Oxana


1/3 cup unsweetened cocoa powder

2 bananas sliced or mixed

2 tbsp chia seeds

1 cup coconut milk (200 ml)

2 tbsp honey


Mix all together.

Leave it in the fridge overnight. It does taste good!

cakes Cakes from Panthers

Sticky chocolate and date pudding by Oxana


 240 g dried dates, pitted & chopped

300 ml boiling water 

1 tsp baking soda

90 g butter, softened

150 g sugar –

1 tsp vanilla extract

2 eggs

150 g self-rising flour or almond powder  (if gluten intolerant)

2 tBsp unsweetened cocoa

100 g dark chocolate 

Preheat the oven to 350’F (180 C).


Lightly grease an 8-inch (20 cm) cake pan and Iine the base with parchment paper. 

Place the dates, hot water, and baking soda in a medium bowl and let stand for 15 min.

Beat the butter, sugar and vanilla in a medium bowl. Add the eggs one at a time, flour and cocoa powder.

Stir the date mixture and chocolate in by hand, Spoon the batter into the prepared pan. 

Bake for 40-45 minutes. 

Sauce: Melt the sugar(50)gr , cream(100ml), and chocolate(50 gr) in a small saucepan over low heat, stirring until smooth. 

Serve the pudding warm with chocolate sauce spooned over the top. 

Cakes from Panthers desserts others

Mango float dessert by Oxana


1 pack Graham crackers or any type of biscuits (200 gr)

225 g whipping cream

1/2 can (condensed milk)

1 big ripe mango


Whip chilled cream & condensed milk with a mixer until it doubles in volume (semi-liquid consistency will be easier to manage).

Line the bottom of a rectangular glass casserole with a layer: crushed graham crackers, or just place in a zip bag and roll over with a rolling pin, then add 1/3 of the cream mixture and then top with mango slices.

Repeat this process until 3 to 4 layers are formed.

Chill for at least 2-3 hours to set completely before serving.   You can also use mango puree.

Have a great day!

Cakes from Panthers desserts others

Chocolate mousse by Oxana


200 g dark chocolate

160 g fresh whipping cream  

50 g sugar 

2 eggs yolk

2 eggs white


Melt the chocolate in a bain-marie or in a microwave.

Beat the egg yolks with sugar in a bain-marie at 50 ° C until a light and frothy mixture is obtained.

Whip the cream.

Mix melted chocolate with egg mixture, add previously whipped cream and gently incorporate it.

Beat egg whites until stiff and add it to the mousse.

Fill each single ramekin with the mousse.

Chill for about 3-4 hours in the refrigerator.

It is ready!!

cakes Cakes from Panthers

Raspberry custard tart by Oxana


Sweet Tart Pastry:

1 1/4 cups (180 g) all-purpose (plain) flour

1/2 cup (75 g) icing sugar  –

2 ounces (100 g) cold unsalted butter –

1 large egg yolk  –

2 tBsp iced water 


2 cups (500 ml) milk

1 tsp cinnamon powder

2 large egg yolks

1/4 cup (50 g) sugar

2 tBsp cornstarch (cornflour)

2 tsp butter

1 cup raspberries or other berries 


Place all ingredients in a food processor and pulse until the dough comes together. Cover the dough with plastic wrap (cling film) and refrigerate for 3O minutes. Lightly grease a 10-inch (25-cm) tart pan with a removable base.

Line tart pan with pastry & cover with parchment paper – fill with weights (like dry beans or chickpeas) and bake for 15 min at 180°C.. Remove the paper & beans & set aside.


Combine the milk and cinnamon powder in a small saucepan over medium heat and bring to a boil. Decrease the heat to low, cover, and simmer for 15 minutes.

Whisk the egg yolks, sugar, and cornstarch in a medium bowl until combined. Gradually pour in the strained milk, stirring with a wooden spoon until incorporated, stirring continuously, until thickened. Remove from the heat, stir in the butter, and set aside to cool a little.

Pour the custard into the prepared tart shell and sprinkle with the raspberries or other berries. Bake for 15 minutes at 180°C. Stay home, cook & eat more!

Cakes from Panthers

Apple cake by Vania


3 big apples,

3 eggs,

300 gr white flour,

200 gr sugar,

100 gr seed oil (sunflower),

100 gr milk,

1 spoon of baking powder,

1 tsp of cinnamon,

the juice of half a lemon,

icing sugar for garnish.


Peel the apples, cut in row small pieces

Mix all the following ingredients in this order; eggs, sugar, oil, milk, baking powder, cinnamon, flour.

After mixing well and obtaining a medium-thick cream, add the apples cut.

Whisk with a spatula and put into the oven for 35/40 min at 180 degrees cel.

Before serving, spread some icing sugar on the top of the cake

Enjoy it!!.