To decorate a table with a confectionery masterpiece, you don’t have to turn to professionals, buy expensive products and special equipment, spend hours in the kitchen ... Try to make a homemade Pancho cake!

Classic Pancho Cake with Pineapples

Pancho contains chocolate biscuit, sour cream and pineapple. The peculiarity of the cake is that it is usually collected not from whole cakes, but they break the biscuit into pieces and lay it out with a slide. This simplifies cooking, since it is not easy to cut the cake into 2-3 parts evenly. The cake of an unusual shape is made easier and looks spectacular.

For the classic Pancho, we’ll take a recipe for chocolate egg biscuit, a simple sour cream, canned pineapples and homemade chocolate icing.

You will need:

For a biscuit - 5 eggs C1, 120 g flour, 30 g cocoa, 150 g sugar, a pinch of salt.

For cream - 500 ml of sour cream, 160 g of sugar.

A can of canned pineapple.

For glaze - 5 tbsp. cocoa, 5 tablespoons sugar, 3 tablespoons milk, 30 g of butter.

Cooking:

  1. Set the oven to heat up to 180 degrees.
  2. Separate the whites from the yolks. Whisk the yolks with sugar. Proteins - to hard peaks (the mass must confidently keep its shape) with a pinch of salt. Gently combine whipped whites and yolks.
  3. Sift the cocoa flour into the egg mass in three divided doses. Stir after each time with a spatula, very carefully to keep as many air bubbles as possible - it is due to them that the biscuit will be porous and airy.
  4. Also carefully place the dough in a greased dish. Bake for about 25-30 minutes, check the readiness of the biscuit with a dry match - it should come out of the middle without any remaining dough.

Important - do not open the oven ahead of time, the cake will settle out of the cold air.

  1. Put the finished biscuit on the wire rack in the form, when it cools down, remove it and keep it at room temperature.
  2. To prepare the cream, mix sour cream with sugar, you can just use a fork or a spoon. The fat content of sour cream is unprincipled, because a cream is needed liquid, but it is better to take from 20% so that it is not too watery. You can add vanilla extract.
  3. When the biscuit has completely cooled, cut one whole cake layer 1.5-2 cm thick and soak it with pineapple syrup. Cut the rest of the dough into cubes.
  4. Spread the cake with sour cream, put a layer of cubes on top, pour plenty of cream. Put pineapple slices on top. Repeat with the next row. To get a cone shape, each new layer should be smaller in diameter than the bottom.
  5. Let the collected cake stand at room temperature for two hours, then cook the icing. In a small pan with a thick bottom, mix cocoa, sugar and milk. Put on a small fire. Do not boil! When the sugar has dissolved, remove from heat, add the butter and mix. After a couple of minutes, the icing will thicken a little and it can be used.
  6. Put Pancho glazed in the refrigerator for at least 6 hours.

Walnut Pancho

The recipe is almost identical to the classic one, only crushed nuts are added to the cream. You can cook such a Pancho without fruit, with pineapples and walnuts or with cherries.

 

It is better to use peeled nuts - the skin can give an unpleasant bitterness. You can mix the nuts right into the sour cream, you can sprinkle each layer on top of the cream.

Ready-made cake pancho cake

This recipe option will help save time, suitable for those who do not have an oven, and dessert will come out equally delicious!

You will need:

  • 3 ready-made biscuit cakes about 2 cm thick. If possible, take 2 chocolate and one regular cake.
  • 500 g of sour cream.
  • 1 cup of sugar.
  • Fruits, nuts if desired.
  • 200 g of chocolate.

Cooking:

  1. For cream, mix sour cream with sugar or powdered sugar. You can add vanilla extract, honey.
  2. Soak the first cake (without cocoa) with canned fruit syrup, liquor, strong sweet tea. Put a layer of cream, nuts or fruits on top. Cut the remaining cakes into cubes, lay on top of the base in layers, each pour cream, shift nuts or fruits. The new layer should be smaller than the previous one in diameter.
  3. To speed up the preparation, use melted chocolate without fillers, bitter or milk instead of glaze. You can melt the chocolate in the microwave, on the stove in a water bath. It is convenient to place pieces of chocolate in a pastry bag and put it in hot water. When the chocolate melts, you can make a small hole at the end of the bag and draw patterns on the cake.
  4. Leave the chocolate covered cake in the refrigerator for 8-10 hours, preferably at night.

Homemade cake in a slow cooker

The crock-pot is ideally suited for baking biscuits - thanks to the tight-fitting lid, the cake layer rises well and does not settle if you do not open it ahead of time.

 

You can cook in a slow cooker a classic chocolate biscuit on eggs, without soda and baking powder. Try a more moist and dense, very simple recipe for chocolate boiling water.

You will need:

  • 3 cups (200 ml each) flour;
  • 1.5 cups of sugar;
  • 5 tbsp cocoa powder;
  • 1.5 tsp soda;
  • 1 tsp baking powder;
  • a pinch of salt;
  • vanilla sugar or extract;
  • 2 large or 3 small eggs;
  • 0.5 cups of vegetable oil;
  • 1 cup of milk;
  • 1 cup of water (boiling).

Cooking:

  1. In a deep bowl, mix all the dry ingredients - flour, cocoa, soda, salt, baking powder, vanilla sugar (the extract is added to liquid).
  2. It is better to get milk and eggs from the refrigerator in advance, in about an hour, so that they warm to room temperature. Beat eggs with sugar, add butter, milk, beat slightly again.
  3. Boil water. Add the egg mixture to the flour, mix well, pour boiling water, mix again. Pour the dough into a greased multicooker bowl.Baking time - 60 minutes, then hold the biscuit for 20 minutes on heating, remove, let cool in a bowl, then transfer to a wire rack. Different cooker models may have different cooking times.
  4. Cut the cooled sponge cake and collect the cake, as in the classic recipe.

With the addition of peaches

Canned pineapples can be replaced with peaches. Fresh will not work, because will not be combined with a soft and delicate texture of the cake, but canned - just right. And the liquid from the jar is great for soaking the bottom layer of biscuit.

To make a Pancho cake with peaches, bake a chocolate biscuit according to any of the previous recipes, make sour cream, prepare a jar of peaches (400-500g). The cake is collected in the same way as Pancho with pineapples.

From gingerbread without baking

Another quick homemade cake option. Here, gingerbreads act as the basis - thanks to them, the dessert has a denser texture and rich aroma.

You will need:

  • 500 g of any prepared gingerbread;
  • 500 g sour cream;
  • 100 g of sugar;
  • fruits to taste - bananas, canned pineapples or peaches, strawberries.

Cooking:

  1. Mix sour cream with cream sugar. Gingerbread cookies themselves are very sweet, so not much sugar is needed.
  2. Cut the gingerbread cookies lengthwise into halves.
  3. Line a bowl with cling film, it should have the shape of an inverted cone. Lay out gingerbread cookies - cream with sour cream - fruits, the last layer should be from the gingerbread cookies and laid out very tightly.
  4. Leave the cake overnight in the refrigerator.
  5. Carefully turn the bowl over, remove the cling film. The top of the cake can once again be poured with sour cream with sugar, garnished with icing, nuts, grated chocolate.

Pancho cake has many options and a simple cooking scheme. It is enough to cook it once to understand the principle, and then you can experiment with cakes and fillings to bring out your recipe for the perfect cake.

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