Specific Equipment :
Pastry robot or electric mixer
18 cm mold or circle with high edges (6 cm minimum)
Green branches (true or false)
For the Chiffon Cake :
120 g sugar
140 g flour
5 g of baking powder
45 g of neutral oil (sunflower or grape seed oil)
70 g milk
1 big pinch of salt
For the Strawberry-Rhubarb compote :
350 g strawberries
300 g rhubarb
50 g sugar
For the mascarpone whipped cream
415 g of liquid cream 30% M.G. min.
250 g of mascarpone
70 g icing sugar
For the Panda decor :
2 packs of Russian cigarettes (about 56)
3 pandas in sugar paste
First prepare the Chiffon Cake.
1.In a bowl, sift together 140 g of flour and 5 g of baking powder. Add 80 g of sugar.
2.Separate the 3 whites from the 3 yolks. Start to whip the egg whites. As soon as it starts to foam, add about a third of the remaining 30g of sugar. Beat for one minute, then add the second third. Beat again for a minute, then add the last third of the sugar. Continue beating until the whites are barely firm, so as not to drop them when it comes to incorporating them.
3.At the same time, in another large bowl, mix the 3 yolks, 45 g of oil and 70 g of milk.
4.Mix the liquid preparation with the powders (flour-yeast-sugar), using a spatula.
5.Lastly, gradually add the whipped egg whites, delicately, still using a spatula, until a homogeneous preparation is obtained.
6.Place a circle of baking paper in the bottom of the mold, then pour the dough. Above all, do not butter-flour the mold, otherwise the dough will not stick to the mold, and the chiffon cake will fall back after baking.
7.Bake immediately at 150 ° C for 1 hour. Check the cooking using the tip of a knife: it should come out dry when you stick it in the heart of the cake.
8.Take out of the oven and let the chiffon cake cool completely. To unmold, gently pass the blade of a knife between the chiffon cake and the mold.
Prepare the strawberry-rhubarb compote:
9.Wash, hull and cut 350 g of strawberries into small pieces. Reserve 100 g for the assembly of the cake, and pour the rest of the strawberries in a saucepan.
10.Wash 300 g of rhubarb, peel it (otherwise, the fibers will not be very pleasant to taste) and cut it into pieces, before adding it to the pan.
11.Add 50 g of sugar to the saucepan as well. Put the saucepan over medium heat and cook for about 15 minutes, while stirring.
12.When the compote is ready, let cool completely.
Prepare the mascarpone whipped cream :
13.In the bowl of your food processor or in a salad bowl, work 250 g of mascarpone with a fork to soften it.
14.Add 415 g of very cold liquid cream and 70 g of sugar
15.Whisk everything together until you obtain a firm whipped cream.
Go to the assembly and decoration of the Chiffon Cake Panda :
16.Cut the cloth into 3 discs. If the top is bulging, then remove it.
17.In your presentation dish, arrange the top slice. Spread a little whipped cream over the entire surface, then make a sausage on the rim, to make a bowl. In total, use about a third of the whipped cream for this.
18.In the bowl, pour half of the compote, then on top, sprinkle half of the fresh strawberries that you have set aside.
19.Cover with the middle disc, and repeat the same operation.
20.To finish, place on top the disc of the bottom of the mold, which is the smoothest.
21.With the remaining third of mascarpone whipped cream, cover the entire cake with whipped cream. Then smooth with a spatula.
22.On the edge of the cake, arrange the Russian cigarettes. You can cut some to make a gradient. For the taller ones (the ones in the back), use half of a Russian cigarette + a whole cigarette. To keep everything together, use a large ribbon, with which you will make a pretty bow on the front.
23.Finally, arrange the pandas in sugar paste (or failing that plastic pandas), as well as a little greenery all around the birthday cake (either plastic branches or rosemary sprigs for example).
24.Keep cool while serving. Preferably, enjoy the Panda cake during the day, as Russian cigarettes will soften.