Pancho cake recipe with photo step by step

Торт «Панчо» рецепт с фото пошагово

Ingredients

Eggs — 6 pcs.
Sugar — 140 gr.
Flour — 135 gr.
Cocoa — 40 gr.
Baking powder — 1 tsp
Sour cream — 520 gr.
Pineapple — 1 pc.
Powdered sugar — 120 gr.
Cream — 200 gr.

This cake is perfect as a sweet dessert for a festive table.

  • 140 gr. Sugar
  • 135 gr. Flour
  • 40 gr. Cocoa
  • 1 tsp Baking powder
  • 520 gr. Sour cream
  • 1 PC. Pineapple
  • 120 gr. Powdered sugar
  • 200 gr. Cream
  • How to make a Pancho Cake

    In this recipe I will tell you how to cook a very tasty, light and melting in the mouth chocolate Pancho with fresh pineapples and sour cream.

    Step-by-step recipe

    1.

    Preparation of ingredients:
    We take a stationary mixer with a large nozzle and the necessary ingredients. We take out eggs and sugar. The eggs should lie down a little at room temperature.

    We break them into a deep bowl. If you have a powerful mixer, then it is not necessary to separate the proteins with the yolks, if the mixer power is controversial, it is better to beat the proteins separately. At the highest speed, for about 10 minutes, beat the eggs with sugar.

    2.

    Preparation of a biscuit:
    Next, we take a spatula or a mixer at a minimum speed, mix the mass and add flour mixed with cocoa and baking powder. The dry mass must be sifted in parts. The mass should be thick enough.

    3.

    Baking a biscuit:
    Take a rectangular baking tray or a cake and baking dish and cover with parchment. Pour out our mixture and put it in the oven at 175 degrees for about 25-30 minutes. It is best to check the readiness of your biscuit with a skewer. Then we take out our chocolate sponge cake and leave it on the table to cool down.

    4.

    Preparation of the cream:
    We take a deep bowl and 20 percent sour cream. Pour all the sour cream into a bowl and then pour powdered sugar into it. You can also add a little vanilla. Take a mixer and beat the sour cream with sugar until the cream becomes fluffy.

    5.

    Pineapple preparation:
    We take fresh pineapple or canned. We clean it and cut it into small cubes. Cold biscuit should also be cut into cubes, but a little larger.

    6.

    Assembling the cake:
    We take a bowl or a semicircular cake mold and put everything inside with cling film so that the cake can then be easily removed from the mold. We put the cake in layers: sponge cake, cream, pineapple, cream and sponge cake again. We send our cake to the refrigerator for 3-4 hours or overnight.

    7.
    • Торт «Панчо» рецепт с фото пошагово

    Decor:
    We take out our cake and take it out of the mold. We take cream, only 33 percent or more fat content is needed, whisk them and pour a little powdered sugar, at your discretion. We carefully coat the cake with cream, you can also add red currants for decoration.

    8.
    • Торт «Панчо» рецепт с фото пошагово

    Bon Appetit!

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