Pancho cake is one of the most popular desserts. Sweet tooths adore it for its exquisite and at the same time simple combination of soft biscuit and gentle sour cream. Try making Pancho at home and you will have a dish no worse than the best bakery.
The original recipe for Pancho cake
Ingredients:
- 5 chicken eggs;
- 5 tbsp. 30-35% sour cream;
- 3, 5 tbsp. white sugar;
- 6 tablespoons bitter cocoa powder;
- 3 tbsp. wheat flour;
- 2 tsp baking soda;
- 100 g of butter;
- 1 tbsp. walnut kernels.
Break the eggs into a large container and mash them vigorously with a whisk or mixer, gradually adding sugar in the amount of 1.5 tbsp. Redeem the baking soda in 1, 5 tbsp. sour cream and add to the egg mass. Without stopping whipping, add flour in small portions. Knead the dough until smooth and divide into 4 equal portions. Stir half of the cocoa powder in one of them and bake 4 thin biscuits alternately in an oven preheated to 180oC for 25-30 minutes. Cool them completely, cut the light ones into small cubes.
Whisk 3 tbsp. sour cream with 1 tbsp. sugar until it is completely dissolved. Place a whole brown crust on a serving platter and place a mound of chopped biscuits and chopped nuts on top of it, stirring with the cream. Throw the butter into a saucepan or saucepan, melt, stir in the remaining sugar, cocoa powder and sour cream. Cook the thick frosting, stirring constantly with a wooden spatula, pour it over the cake in the form of threads and immediately put it in the refrigerator until it begins to melt. Soak it for several hours, and preferably overnight to soak.
Pancho cake from ready-made cakes with pineapple
Ingredients:
- 3 ready-made chocolate or cream cakes;
- 3 tbsp. fatty sour cream;
- 1/2 cans of condensed milk (200 g);
- 1/2 tbsp. icing sugar;
- 1 can of canned pineapples (350 g);
- 50 g of dark chocolate.
Place one crust on a round dish and break the others. Drain the canned fruit. Make a cream with sour cream, condensed milk and powdered sugar, whisking everything with a mixer on medium speed or by hand. Spread the whole biscuit generously with the sweet filler. Build the cake as described in the previous recipe by dipping the remaining cake slices in the cream and sprinkling with pineapple slices. Pour the remaining sweet sour cream over Pancho and put it in the freezer for 5 minutes.
Melt the chocolate in a water bath or microwave. Take out the cake, "draw" brown streams on it using a thin culinary brush, dipping it into the icing and making sharp movements over the very top of the slide. Act quickly and immediately return the dessert to the refrigerator until the cream drips.
