Cakes from Panthers Non classé

Chocolate salami by Oxana


300g dry plain biscuits (shortbread) –

100g of butter –

200g of dark chocolate –

2 eggs –

100gr sugar –

1 shot of rum (optional)


 Crumble the biscuits coarsely.

Use your hands to do this or place it in a zip bag and lightly roll over a rolling pin, as thenyou have to “feel” the big cookie pieces inside the salami when you eat it.

Melt the chocolate at bain marie or 2 times in the microwaves for 30 seconds in a glassware and keep aside.

Whisk  the butter with the sugar, adding the eggs. Mix well until you get a smooth and homogeneous cream.

Add the chocolate (room temp.) when you stir it the temperature is decreasing and rum (optional).

Combine the chocolate mixture with the cookies.

Place the sticky mixture on a baking sheet and try to give it a cylindrical shape.

Once you have given the right shape, roll it in a cellophane film (cling wrap) to form a salami shape.

Tighten firmly to the sides, then roll it in the same way in the aluminum foil. Cool it in refrigerator for 4 hours. 

It is ready!!

Cakes from Panthers

Fluffy cake by Rebecca


6 eggs  – separate yolk and white

100 gr flour

100 gr butter

100 ML milk

100 gr sugar

1 teaspoon vanilla extract


Preheat your oven at 150 deg cel.

In a saucepan melt the butter and the milk.

Pour it in a whisking bowl.

Add the flour to it and mix well, then add the eggs yolk to it. Keep aside.

Then mix separately the eggs white and the sugar with a mixer:

  • mix the egg whites with a mixer, low speed at the beginning, when it starts bubbling add the sugar in 3 times till well incorporated to get a shinny preparation.

Mix together the 2 preparations, then add the vanilla extract.

Prepare a greasy mold with parchment paper on all side as the cake will grow high.

Place it into another dish filled with warm water, so it will be baked at bain-marie.

Bake it in the oven at 150° for one hour. It is ready!!

Cakes from Panthers desserts others

Panna cotta by Oxana


1 cup whole milk – 250 ml

2 1/2 tsp unflavored gelatin (1 packet gelatin) –

2 cups heavy whipping cream – 500 gr

1/2 cup + 1 Tbsp sugar –

pinch salt,

1 tsp vanilla extract –

1 cup sour cream (or Greek yogurt) 250 gr

Berry Sauce:

1 cup any berries 250 gr

3 tbsp sugar

1/2 tbsp lemon juice


1. Place the milk in a medium sauce pan and sprinkle with 1 packet of gelatin. Let stand 3-5 min or until gelatin is softened. Place pan over medium/low heat and stir until gelatin dissolves (4-5 min-do not boil).

2. Add the heavy whipping cream, the sugar, vanilla extract and a pinch of salt. Continue stirring about 5 min until sugar is fully dissolved (do not boil). Remove from heat and let cool 5 minutes.

3. Place the sour cream in a medium bowl with a pouring lip. Whisking constantly, gradually add warm cream. Once the mixture is completely smooth, divide it into 6 wine glasses or 8 ramekins. Refrigerate until fully set; 4 to 6 hours.

Berry Sauce: 1. In a small sauce pan, combine the berries, the lemon juice and the sugar. Bring to a low boil and cook 4-5 min. When syrup is at room temp, spoon it over the top of chilled panna cottas. Buon appetito and have a good night! This recipe has been proven over the years. (Love it with sour cream)…

Cakes from Panthers

Almond-orange cake by Aparna

Preparation time 20 minutes Baking time 30 minutes

Servings: 12 people


3 eggs

120 gr of Brown sugar,

250 ml (1 cup) orange juice (about 2 to 3 large oranges) •

250 gr (2 1/2 cup) almond flour

60 ml (1 /  4 cup) canola oil

30 gr (3 tbsp.) Cornstarch

 Orange syrup •

1 orange juice •

2 tablespoons optional lemon juice •

2 tbsp brown sugar

Candied orange peel

1 orange peel and juice •

2 tablespoons  lemon juice •

2 tablespoons brown sugar •

1 teaspoon  Cinnamon powder •

1/2 teaspoon ginger powder


1. Preheat your oven to 180 ° C / 350 ° F.

2. Separate the egg yolks and egg whites.  Reserve the egg whites.  

3. Whisk the egg yolks and brown sugar until they are frothy.  Stir in canola oil, then orange juice.  

4. Incorporate it with almonds and cornstarch, then set aside.  

5. Whisk the egg whites into firm peaks, then fold them delicately in the rest of the dough in 3 times.  Try not to overload the cake batter.  

6. Line a round springform pan with parchment paper and grease the edges.  Pour the batter and bake for 25 to 30 minutes, or until the tip of a knife comes out clean.  

Take out of the oven and let cool down.  

Cakes from Panthers

Toast brioche bread by Dishna


1 pkt DryYeast or 11 gr
1/2 cup Milk 1/2 cup water add together 125 ml + 125 ml
2 tbsps Sugar
1 egg
25gr butter or oil
1 cup bread flour 250 gr
3-4 cup all purpose flour 750gr to 1 kg
9 gr of Salt

Water 1/2 cup 125 ml
2 tbsps flour


Mix the warm water 37 deg and milk add the yeast to melt wait for around 5mins.
Add the flour in once to cover all the water milk yeast mixture, add the egg, melted butter salt sugar, and mix together in any mixer using the hook.

Keep dough in ball shape in the bowl for 20-30mins until dough rises to double size.

Beat the dough to degas for a few minutes.

Roll in to shape and put it into rectangular shape pan and wait until it rises to the top.

Bake for 35mins at 180 degrees.

Cakes from Panthers

Blueberry lemon loaf by steph

Whisk together
1 cup of caster sugar 250 gr
Zest from 3 lemons
1/2 cup Half & Half 125 gr
2 eggs, room temp
1/3 cup vegetable oil 80 ml
2 tsp vanilla extract

2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
Fold 1 cup of fresh blueberries


Sift the flour and add the wet ingredients

Mix the blueberries with some of the flour so they won’t sink to the bottom during baking.

Bake in an oven at 180 degrees celsius for 60-70 min, it you want to do individual muffins bake only for 20 minutes

Cakes from Panthers

Anise biscuits by Galila


300 gr of flour 

1 cup sugar 250 gr

4 eggs

250 gr of sunflower oil

2 tsp baking powder

1tsp vinegar

Pinch of salt,

Vanilla extract

2 tbsp anise


Beat the eggs with sugar then add the oil +vinegar in the blender until it thickens

Add the flour and the dry ingredients (It might need a little bit more of flour but it’s a sticky dough so don’t add more than 1/4 cup)

Cover the tray with parchment paper and place the mixture on it (just like a bread loaf)

Bake it at 180c until fully baked.

Let it cool then cut into slices and bake again!

It is ready when it gets colored!!

Cakes from Panthers

Cocoa butter cream by Galila

Ingredients :

250 gr butter

1 tsp Vanilla extract

500 gr icing sugar

2 tbsp whipping cream

2 tbsp coco powder

Preparation :

Beat butter ttill creamy,then add the vanilla extract and the icing sugar.

After beating for few seconds add the whipping cream and the coco powder,

It is ready to pipe on your cake!!

Cakes from Panthers

Bread loaf by Serena

Ingredients :

Mix 6 cup bread flour (1,5 kg)

2 1/4 cup warm water (310 ml)

1 1/2 teaspoon salt,

2 table spoon olive oil,

1 pack of dry yeast (11g)


Once done knead it with your hand for 5 min or using the hook of a mixer.

Once done leave it covered well in the bowl for 40 min in a warm room temp.

It will rise double the size. Then re-knead it in small balls, about 80 grams each and place it in a baking pan (I use a square pan) cover and let it rise again for 30 min.

Bake in the oven for 25 min at 180 C. Use the oven on circulating air mode but you can use the top oven in which case, try to put a foil for the last 10 min to make sure it does not burn.  ENJOY!!!

Cakes from Panthers

Chocolate cake by Daisy



250 gr  white sugar

180 gr all-purpose flour

90 gr Cocoa Powder

1  teaspoons baking powder

1  teaspoons baking soda

A pinch of salt

2 eggs

125 ml milk

65 ml vegetable oil

1 teaspoon vanilla extract

125 ml boiling water


65 gr butter

90 gr Cocoa Powder

375 powder sugar

40 ml milk

1/2 teaspoon vanilla extract


Heat the oven at 180 deg celsius..

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large a bowl. Add the eggs, milk, oil and vanilla; beat on medium speed with a mixer for a few minutes. Stir in boiling water (the batter will get thinner).

Grease and flour a baking oven dish

Pour the batter into the dish.

Bake for 20-25 mn, check that the edge of a knife comes out dry.

Let it cool down for 10 minutes before removing it on a baking rack.

The frosting:

Melt the butter 30 sec by 30 sec in the microwave. Stir in the cocoa.

Add to it the powdered sugar and milk, beating to spreading consistency. Add in small amount the milk, if needed. Add the vanilla extract.

Pour on the top of the chocolate cake, enjoy!!