Home perennial flowers Delicious sancho pancho cake. Pancho cake with pineapple and sour cream. Curly cake Pancho with bananas

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Delicious sancho pancho cake. Pancho cake with pineapple and sour cream. Curly cake Pancho with bananas

The classic recipe for this cake includes two types of sponge cake - vanilla and chocolate; sour cream and pineapple filling + walnuts. But, as with any cake, you can safely change the ingredients. For example, instead of classic biscuits, take a chiffon biscuit. In one blog I even saw a recipe for mayonnaise biscuit. In general, take the biscuit that you do best.

You can also make changes to the filling, instead of pineapples, take a cherry or a banana (checked, it's very tasty). Or maybe you even come up with some unusual combination.

Cream, by the way, can also be not only sour cream. You can do it, or you can do it easily.

And the design of the cake itself can be either in the classic form - a biscuit slide, or a more advanced version for advanced confectioners with cream leveling the cake.

This is the so-called constructor cake, which every housewife can make for herself. Only one thing remains unchanged - inside the cake consists of biscuit pieces and fruit-nuts, generously poured with cream.

How to make Pancho cake (curly pinscher) at home recipe with photo step by step.

Ingredients:

For vanilla biscuit

4 eggs
180 gr. Sahara
130 gr. flour

For the chocolate biscuit:

4 eggs
180 gr. Sahara
100 gr. flour
30 gr. cocoa powder

For cream:

800 gr sour cream (20-30%)
300 gr. Sahara
vanillin

small jar of canned pineapple
150 gr. walnuts

Cooking:

To begin with, let's prepare biscuits, I have more detailed recipes for making biscuits on my blog: and. I won't go into too much detail, if you have any questions check out the links.

Beat eggs with sugar until peaks (they, of course, will not be the same in appearance as separately beaten proteins, but they should keep their shape).

Then add the sifted flour to the egg mixture or a mixture of flour and cocoa in the case of a chocolate biscuit. Gently mix everything from bottom to top with a silicone spatula.

Pour the resulting dough into the prepared baking dish (lay parchment on the bottom, grease the sides with oil).

We set to bake at a temperature of 180º for 35-40 minutes in a preheated oven until a dry wooden skewer.

Cool first in the pan, then transfer to a wire rack.

While our biscuits are baking, you can work on the cream. I will say right away that if you later level the cake, like me, then you can safely take 500-600 grams of sour cream.

If you cannot find fat sour cream in your city (in many cities the maximum fat percentage is -15%), then I advise you to weigh it in advance on a sieve for at least 4-6 hours, and preferably at night. During this time, excess whey will drain and thus the percentage of fat content of sour cream will increase. But, do not forget, in this case, you need to take 15-20% more sour cream, this is how much volume usually goes with whey.

Beat sour cream with sugar at high speed for 7-10 minutes until increased in volume. The amount of sugar can be adjusted to your taste.

We put the finished cream in the refrigerator for 20-30 minutes. If you did everything right, then the cream holds its shape very well and, as they say, there is a spoon in it.

Now let's get to the stuffing. Cut pineapple into pieces. We will sort out the nuts from possible veins, if they are a little bitter, then I advise you to fry them lightly in a dry frying pan. Chop the nuts not very finely.

We cut our biscuits into pieces, about 2 by 2 cm.

We make a slide of these ingredients, not forgetting that you need to leave the cream on top of the cake (200 grams).

As soon as all the pieces of biscuit are over, pour this hill with the remaining cream. On top of sour cream, you can also pour melted chocolate for decoration. We put in the refrigerator overnight for impregnation.

I did it in the form of a full-fledged cake.

She cut the chocolate cake in half. I laid 1 layer of biscuit on the bottom of the split ring. On top of the circle of the ring, I laid pieces of biscuit, creating, as it were, sides, so that the cream and filling would not run away later.

The resulting well was filled with the remaining pieces of biscuit and pineapple with nuts, generously pouring sour cream over each piece.

Put the rest of the cake on top of everything. Left for 2 hours to fix in the refrigerator.

Here, we need to get such a flat surface. For this, of course, only the assembly of the cake in the ring is necessary, for a better result, I advise you to lay an acetate film around the circle of the ring, if it is not there, then you can adapt the usual dense stationery file

The end result was a very thick cake. Cakes are 22 cm in diameter, by weight it came out by 2.5-3 kg. On leveling, it took me cream based on 400 gr. curd cheese.

Here's what I ended up with.

And here is how it is cut.

The cake is light and, due to the fact that each piece is abundantly poured with cream, incredibly juicy. Pineapple adds a little sourness, and nuts add a crispy layer. This dessert will definitely appeal to both adults and children.

Good appetite.

Today we have a very tender and airy Pancho cake for dessert. The recipe was recommended to me by a friend, praising the ease of preparation and taste of the cake. I decided to cook, but I didn’t even think that it would turn out so tasty! The cake came out magical. Everything is perfect in it: a light chocolate biscuit, low-fat sour cream, pieces of sweet pineapple, and, of course, chocolate icing. If you have never heard of this Pineapple Pancho Chocolate Cake recipe, be sure to try it out. I promise it will become one of your favorites.

Chocolate cake with the sonorous Italian name "Pancho" looks very interesting and looks more like a miniature volcano. But even its appetizing appearance will not convey the whole extravaganza of taste. It is fabulous, amazing, delicious .. Perhaps my vocabulary of epithets is not enough to describe this cake. Well, what is there to describe? Cooking it is easy, so I suggest you roll up your sleeves and start making this divine dessert.

Ingredients:

for the chocolate biscuit:

5 eggs;
1 st. Sahara;
1 st. flour;
3 tbsp cocoa powder;
1 tsp soda;
1 tbsp vinegar.

for cream and filling:

1 can of pineapples (680 g);
800 ml 20% sour cream;
1 st. powdered sugar.

for chocolate glaze:

1 bar of dark bitter chocolate (90-100 g);
50 g butter.

Pineapple Pancho Cake Recipe Step by Step

1. First, let's make a chocolate biscuit. Biscuit dough is cooked very quickly, so immediately turn on the oven and set the temperature to 200 degrees.

Break eggs into a deep bowl and add sugar.

2. Beat everything with a mixer at high speeds into a strong foam.

3. Add flour. It is better to use premium flour, since the quality of the resulting biscuit directly depends on the flour. In order for the biscuit dough to be better saturated with oxygen, it is advisable to sift the flour beforehand.

Add cocoa powder. We extinguish the soda with vinegar and add to the rest of the ingredients. This technique is necessary so that the smell of soda in the finished baking is not felt. But thanks to soda, the biscuit dough will rise well during baking and the cake will turn out more airy.

4. Mix everything first with the mixer turned off so that all the flour with cocoa does not scatter. And then turn on the mixer at high speed and beat for 1-2 minutes. The dough should be liquid, with many small bubbles. The consistency of the dough is something between thick fat kefir and liquid sour cream.

5. Pour the dough into a baking dish with a diameter of 25-30 cm. If you use a silicone mold, you do not need to process it, but the metal mold must be greased with vegetable oil so that the biscuit does not stick. We bake in an oven preheated to 200 degrees for 20 minutes (it is better to put the form in the lower part of the oven).

6. Chocolate sponge cake is ready. Now he needs to be allowed to cool in a warm place without drafts so that the dough does not settle too much.

7. We take out the cooled biscuit from the mold. To make the biscuit more tender and moist, I recommend wrapping it in cling film and keeping it in the refrigerator for a couple of hours, or you can leave it overnight. And if you don’t have time and your relatives are waiting with enthusiasm for a delicious cake, you can simply take note of this nuance. We cut the biscuit in half as in the photo.

8. It turned out 2 cakes, one of which will serve as the basis for the Pancho cake with pineapples, and we will cut the second into medium cubes.

9. Put the base cake on a cake serving dish.

10. In a separate deep bowl, move the sour cream and pour in the powdered sugar.

11. Gently beat everything with a mixer until smooth. The cream is very pleasant, liquid and non-greasy.

12. Lubricate the chocolate cake with sour cream.

13. Open a jar of pineapples. We do not need juice, pour it into a separate mug and set aside. Put the pineapple slices on the cake with cream.

14. Add chocolate biscuit cubes on top.

15. Pour a little sour cream.

16. And again lay out the biscuit cubes.

17. Alternating layers of biscuit with sour cream and pineapples, we form a “volcano” or “slide”, as you like.

18. Pour the remaining sour cream on top and put the cake in the refrigerator.

19. Cooking chocolate icing in a water or steam bath. To do this, pour a little ordinary tap water into a saucepan or saucepan and put a glass or metal bowl in the water. Add diced butter and chopped dark chocolate. Bring the water to a boil and stir the icing until the chocolate has completely melted into the butter.

20. Chocolate dissolves quickly as it starts to melt at 40-45 degrees Celsius. The icing is warm and can be used immediately to decorate the cake.

21. Pour the cake with chocolate icing. If the cake has stood in the refrigerator for a long time and has cooled significantly, the icing begins to set instantly.

22. We remove our beauty in the refrigerator until the chocolate icing is completely solidified. The better the cake is infused in the refrigerator, the tastier it will be.

The most delicious Pancho cake with pineapples is ready! Cut and enjoy a light and delicate dessert. Bon Appetit!

Pancho cake is a very popular cake. The secret of its success is in simplicity: both in preparation and in taste, pure, understandable, familiar tastes prevail, which everyone will appreciate. In addition, Pancho (also called Sancho Pancho) is full of hearth, because he is casual and cozy, juicy, tasty, made with love in a homely way. Just look at the photo of the pancho cake, and everything will become clear.

The recipe for Pancho cake includes the simplest ingredients that can be found in any supermarket. The hostess will also be pleased with the fact that this sancho pancho is prepared very quickly, when compared with other cakes, where it takes a long time to roll out and bake the cakes, cook the cream for a long time, layer over, decorate. Everything is much simpler with Pancho: a fluffy biscuit, a lot of delicious sour cream, some cherries and nuts to set off the taste, and a signature “curly” dome shape.

In the preparation of the Pancho cake, you can go for a little culinary trick: to make the cake tender and juicy, you need to add more cream to it. But usually sour cream is watery. No, you do not need to use special thickeners for sour cream and cream. An hour or two before the start of making the cake, pour the sour cream onto cheesecloth folded in several layers and hang it up so that excess whey is glassed, then your cream will turn out to be very tender and incredibly lush. And if you make the sancho pancho cake a day or two before serving, it will soak in the cream and only taste better.

Preparation time: 1.5 hours plus steeping time

Ingredients

for the biscuit:

4 eggs
2 squirrels
1.5 cups fine sugar
1.5 cups flour
3 art. cocoa spoons
1 teaspoon lemon juice
0.5 tsp baking powder

for cream and filling:

800 grams of sour cream 20-25% fat (the higher the fat content of sour cream, the thicker it is)
0.5 cup fine sugar and powdered sugar
150 grams of freshly frozen cherries
100 grams of walnuts
40-50 grams of chocolate for decoration.

Cooking

Large photos Small photos

Let the cherries thaw, and brown the walnuts in the oven at 180 degrees for 10 minutes and cool.
Weigh sour cream in advance to remove excess whey.

Separate the whites from the yolks. Beat 2 egg yolks with half the sugar until the mass becomes fluffy and light.

Beat 3 egg whites in a strong foam with half a lemon juice.

Combine whites with yolks. Do this carefully so that the mass retains its splendor, and then add half the flour sifted along with the baking powder.

Thoroughly mix the mass so that there are no lumps.

Pour the batter onto a baking sheet lined with parchment paper.

Bake the cake at 180 degrees for 15-20 minutes. The crust should start to lightly brown around the edges.
Now, from the remaining half of the ingredients, prepare another portion of the dough in the same way, but add cocoa to it along with flour and baking powder.

Bake a chocolate biscuit in the same way as a light one.
Remove the parchment from the baked biscuit cakes. Pick up a lid from the pan or a plate with a diameter of 24-26 cm. Attach the plate to the biscuit and cut out a circle with a sharp knife.

Cut out the same circle from the chocolate biscuit. These two cakes will be the basis of the Pancho cake.

Cut the remaining parts of the biscuit into pieces about 1.5-2 cm in size. Mix these pieces well with each other.

Now prepare the cream. Combine weighed sour cream with sugar.

Beat the mass with a mixer at medium speed so that it becomes lush.

It's time to assemble Pancho's cake. Arrange the light sponge cake on a serving platter. Top thickly coat the cake with sour cream.

Sprinkle nuts on top.

Then lay down the thawed cherries.

Cover with chocolate. Chocolate cake also needs to be thickly greased with cream, sprinkled with nuts and spread cherries.

If there are a few cherries and nuts left, mix them into the chopped biscuit. Pour the juice that stood out when the cherries were thawed there.

Set aside 2-3 tablespoons of the cream, and add the rest of the cream to the biscuit and mix the mass thoroughly. The cream should completely cover all the pieces. Then lay the resulting mass on top of the biscuit cakes, forming a dense dome.

With the cream you set aside, brush the sides and top of the pancho.

Decorate the dessert with chocolate to give it a finished look. To do this, melt the chocolate in a water bath.

Drizzle the chocolate randomly over the top of the cake to form beautiful drips.

Put the pancho cake in the refrigerator and let it soak well - it is best if it soaks for a day or two.
Bon Appetit!

About Pancho cake

Despite its Latin American name, Pancho cake is an invention of domestic confectionery art. Pancho, or Sancho Pancho, was invented by Moscow chefs. Interestingly, the recipe for pancho is considered a secret, and supposedly it cannot be cooked at home “authentically”. Meanwhile, housewives have long learned all the secrets. Perhaps this happened empirically, and they "to taste" reproduced the basic, classic recipe for pancho - this is how composers "hear" music and transfer it to notes. Or one of the familiar restaurateurs could not keep a patented secret ... But be that as it may, the recipe and its variations have long been available to anyone.
And even if not all secrets are revealed, the main thing is known for certain and for sure. Firstly, pancho cake is biscuit, it uses sour cream. Secondly, the composition of pancho includes fruits, chocolate, cocoa and nuts. Pancho cake with cherries and pineapple is especially popular, such a tradition has developed. Walnuts are also a tradition, although almonds or cashews are not forbidden.
Be sure to prepare the Sancho Pancho cake, it is just with cherries and walnuts, the photo is to help!

Pancho cake is an amazing dessert that attracts with its unusual appearance, delicate taste and low calorie content. Thanks to a special way of assembly and impregnation, this delicacy never comes out dry.

Despite the unusual name for Russia, Pancho dessert (or Sancho Pancho) was invented by representatives of the Moscow company Fili-Baker. It was created based on folk recipes for homemade cakes and the best culinary ideas.

Since the beginning of the 21st century, the popularity of this dessert has been constantly growing. The technology of its preparation is kept in the strictest confidence, so home cooks, experimenting with the ingredients, have created their own methods of making this cake, very close to the original.

Classic Pineapple Pancho Cake Recipe

This dessert perfectly combines a light biscuit, delicate cream, sweet pineapple pieces and chocolate icing.

Grocery list:

5 eggs;
600 g of granulated sugar;
10 g baking powder;
250 g of sifted flour;
10 g cocoa powder;
800 g fatter sour cream;
1 g vanillin;
100 g dark chocolate;
50 g of oil;
several rings of pineapple.

Step by step recipe.

The yolks are taken away from the proteins and whipped with half of the sweet sand.
Separately, beat the chilled proteins and mix cocoa, flour and baking powder.
All 3 masses are combined, gently stirring with a spoon from the bottom up.
The dough is poured into a round high shape and placed in an oven preheated to 190 ° C for about 45 minutes (the readiness of the product is checked with a wooden skewer).
For cream, mix sour cream, sugar residues and vanillin with a spoon. The mass is removed to cool.
The liquid is drained from the jar of pineapples, the rings are cut into small pieces.
When the biscuit has cooled, it is divided into 2 cakes. The lower part is generously smeared with sour cream. Lay out some pineapple on top.
The second cake is cut into cubes. Each is dipped in cream and spread on the first cake in a slide. Pieces of biscuit are shifted with pineapples.
Chocolate is combined with butter and melted in a steam bath.
The cake is poured with the resulting icing and put in the refrigerator for impregnation for 2 hours.

How to cook with cherries?

Pancho with cherries can be prepared even by a novice hostess. The dessert successfully combines berry sourness and delicate chocolate flavor.

Would need:

4 eggs;
200 g flour;
20 g cocoa;
550 g of sugar;
3 g salt;
5 g baking powder;
750 g of high-fat sour cream;
15 g vanilla sugar;
150 g canned cherries;
60 ml cherry syrup.

Cooking steps.

Mix dry ingredients: flour, cocoa, baking powder.
In another bowl, using a mixer, beat the eggs with salt and 250 g of sugar.
Sift the flour mass into the egg composition and mix gently, moving the spoon in one direction.
The chocolate dough is laid out in a form covered with parchment. The biscuit is baked for about 50 minutes at 180°C.
The finished base is allowed to cool and “rest” for 6 hours.
Cut off the bottom of the biscuit and set aside. The top is cut into cubes.
Sour cream is combined with two types of sugar and beat with a mixer at high speed until a thick cream is obtained. Separate 300 g of sour cream and put in the refrigerator.
The bottom cake is soaked with cherry syrup and smeared with the remaining cream. The chopped biscuit is put into the cream and mixed.
The cake is assembled: cubes and part of the cherry are placed on the lower cake. Dessert is sent to the refrigerator for 5 hours.
The cooled cake is covered with the remnants of sour cream from the refrigerator in an arbitrary way. The remaining berries are dried and decorated with a ready-made dessert.

Pancho cake without baking in a hurry

Those who cannot master the classic Pancho recipe will love the quick dessert option.

Required Components:

3 ready-made biscuit cakes;
200 g canned pineapples;
100 g of chocolate;
800 g sour cream;
150 g of sugar;
200 g walnuts.

Cooking process.

Sour cream is whipped with sugar until the crystals are completely dissolved.
The nuts are crushed into crumbs. Pineapples are cut randomly.
2 biscuits are broken into small pieces, each of which is dipped in cream.
The bottom of a round shape is covered with cling film, a layer of nuts is poured on top, and then pineapples. Next, distribute the pieces of biscuit. The process is repeated until the ingredients run out.
A whole biscuit cake is placed on top.
The film is lifted and fixed from above. The cake is pressed down with a flat plate and put in the refrigerator.
After 2 hours, the dessert is turned over, the film is removed. The cake is drizzled with melted chocolate.

Dessert in a slow cooker

This option for preparing a dessert instead of canned fruits involves the addition of raisins and nuts.

You will need:

100 g flour;
4 eggs;
100 g of sugar;
8 g vanilla sugar;
450 g sour cream;
100 g of powdered sugar;
70 g raisins;
70 g hazelnuts;
50 g of dark chocolate;
40 ml liquid cream;
10 ml vegetable oil.

Stages of cooking.

Beat eggs and both types of sugar until a thick, dense mass is obtained.
Sift flour into eggs, mix with a spoon.
The dough is poured into a multicooker bowl, greased with oil.
The biscuit is prepared on the Baking program for 1 hour.
The finished base is taken out of the multicooker and left to "lie down" for the night. You can not get the cake right away - it can break.
With a sharp wide knife, cut off the lower part of the biscuit, and cut the remaining cake into cubes.
Raisins are steamed in boiling water for 15 minutes. Some of the nuts are finely chopped with a knife. Sour cream is mixed with powder.
Sponge base smeared with sour cream. Pieces of cake are also moistened with cream and stacked on top of each other.
Add raisins and chopped nuts.
Slices of chocolate are placed in cream and heated in a water bath.
The cake is poured with the resulting icing and decorated with whole hazelnuts.

Before serving, Pancho dessert is placed in the refrigerator for a couple of hours.