Sometimes you really want to please your loved ones with a delicious homemade cake. One of the most successful options - easy to prepare, fairly cheap and invariably tasty - is Pancho cake. Delicate sponge cake combined with sour cream, nuts and berries will impress even those who are not very fond of sweets. In the cut, the cake looks so delicious that no one can resist!
It is necessary
-
- For the test:
- 1 1/2 cups flour
- 4 large eggs
- 2 tbsp. l sour cream 15-20% fat
- 1 cup of sugar
- 1/2 tbsp. l. soda
- ½ tbsp. l vinegar
- 3 tbsp. l cocoa powder
- For the cream:
- 500 g sour cream 25-30% fat
- 1 cup (200 g) caster sugar
- 3 g vanillin
- 1 sachet of cream fixer
- For filling:
- 1 cup walnuts
- 1 cup pitted cherries
- For glaze:
- 100 g chocolate
- 25 g butter
Instructions
Step 1
Preheat oven to 180 gr. Line two split tins with a diameter of 25 cm with baking paper, lightly grease the bottom with oil.
Step 2
Prepare the cakes. To do this, beat eggs with sugar into a fluffy white foam, add sour cream, sift flour onto the mixture. Whisk again for 30 seconds on low mixer speed (or by hand with a whisk). Quench the soda with vinegar, quickly pour into the dough, stir. Pour 1/3 of the dough into the first mold. Add sifted cocoa to the remaining dough, stir with a spoon, put in a second mold. Bake at 180 gr. within 20-30 minutes.
Step 3
Check the readiness of the cakes with a wooden toothpick: if it comes out dry, without adhering crumbs, then the cake is ready. Remove the cakes from the oven, leave in the mold for 7-10 minutes. Then, use a spatula to walk over the sides of the mold so that the cake comes off completely. Remove the mold and place the cakes on a wire rack or table. Cool it down.
Step 4
Beat the sour cream for 1 minute on a low mixer speed, add powdered sugar, vanillin. Beat on medium speed for about 3 minutes. Add the cream fixer, mix lightly with a mixer on low speed and then beat on high speed for 7-10 minutes.
Step 5
Collect Pancho. To do this, cut the cocoa cake into cubes (about 3x3 cm). Pour ¾ sour cream over them. Smear the white crust well with sour cream. Then take a deep cup (its diameter should be approximately equal to the diameter of the white crust), cover the bottom with cling film. Place a layer of biscuit cubes, followed by cherries and nuts. Spread layer by layer until you run out of biscuit cubes. Cover the last layer of cubes with cherries and nuts, then lay the white crust with the oiled side down. Fill everything with the rest of the cream. Wait a few minutes for the cream to be absorbed. Refrigerate the cake for 6-8 hours.
Step 6
When Pancho is infused, take it out of the refrigerator and gently turn it onto a dish.
Step 7
Prepare the chocolate frosting by melting the butter and chocolate in a water bath or microwave. Cool the frosting slightly.
Step 8
Pour chocolate icing on Pancho and … please your loved ones!
