Philadelphia Panda Bear Cake




Rating: 3.85 / 5.00 (167 Votes)


Total time: 1 hour

Ingredients:










Instructions:

For the Philadelphia Panda Cake, place 20 OREO cookies in a freezer bag. Seal bag and crumble contents completely with a rolling pin. Melt butter, mix with crumbs and press into a springform pan lined with parchment paper. Mix yogurt and vanilla flavoring with electric hand mixer. Soak gelatin in 150 ml cold water for 10 minutes. Add sugar and heat everything while stirring until the gelatine has dissolved. Stir briskly into the yogurt cream. Stir two-thirds of the yogurt cream with Philadelphia Balance until smooth. Stir remaining yogurt cream with “Philadelphia with Milka” until smooth.

Pour half of the chocolatey “Philadelphia with Milka” cream into the springform pan. Carefully pour white Philadelphia cream on top. Use the remaining chocolate “Philadelphia with Milka” cream to create the brown eye spots and the nose-mouth part of the panda bear. Chill Philadelphia panda bear cake for 3 hours. Before serving, decorate eyes, nose and ears with OREO cookies.

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