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Ingredients

Serves:
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FOR THE BATTER
egg 2 pcs
sugar 320 g
butter 140 g
milk 135 g
all-purpose flour 300 g
baking powder 10 g
cocoa powder 40 g
salt ¼ tsp
baking soda ½ tsp
FOR THE CREAM
sour cream 25% 650 g
icing sugar 110 g
walnut 80 g
can pineapple 250 g

Nutritional information

cal
299,59
prot
3,97
fat
16,62
carbs
34,06
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Pancho cake

Pancho cake

Ingredients

  • FOR THE BATTER

  • 2 pcs egg
  • 320 g sugar
  • 140 g butter
  • 135 g milk
  • 300 g all-purpose flour
  • 10 g baking powder
  • 40 g cocoa powder
  • ¼ tsp salt
  • ½ tsp baking soda

  • FOR THE CREAM

  • 650 g sour cream 25%
  • 110 g icing sugar
  • 80 g walnut
  • 250 g can pineapple

We are sure you know this very homey and easy-to-make Pancho cake. The ingredients are also easy: chocolate sponge, sour cream, pineapples and nuts. Let’s make it together! We are sure Pancho will be a true centerpiece of your festive table.


All author's recipes

Tamara Archakova

Автор рецептов

Mom of five children, already eight years old housewife. She has been fond of baking and cooking in general since 10 years. Quite recently she found a new hobby - a food photograph, since then she has tried to combine everything. Tamara is a little fond of needlework, but cooking remains in the first place. Also she bakes for sale.

Steps

1
Done

Step 1

Prepare the ingredients. Sift the flour and cocoa powder and remove the butter from the fridge in advance to soften.
2
Done

Step 2

Preheat the oven to 160°C. Whisk eggs with sugar till pale at high speed, about 3-4 mins.
3
Done

Step 3

Add the soft butter and mix carefully with a spatula. Add the milk and mix again.
4
Done

Step 4

In a separate bowl combine the sifted flour, cocoa powder, salt, baking soda and baking powder using a whisk.
5
Done

Step 5

Add the dry ingredients to the butter mixture, mix with a spatula. Layer a 22 cm baking form with parchment. Transfer the batter to the form. Bake at 160°C for 50 mins.. Remove the sponge from the oven, check the doneness with a toothpick. Let cool in the form for 10 mins, then remove the sponge from the form and let cool completely.

6
Done

Step 6

Prepare the ingredients for the cream. Cut the pineapples into quite big chunks, chop the walnuts and toast them slightly on a pan. Sift the icing sugar. Make the cream: Combine the sour cream with icing sugar with a whisk. You don’t need to whisk it, just combine.
7
Done

Step 7

Reserve 200 g sour cream for covering the cake. Add the pineapples and walnuts to the remaining sour cream, mix.
8
Done

Step 8

Cut the cooled sponge into not very big chunks.
9
Done

Step 9

Put half of the sponge to the bottom of the form or a serving dish, spread half of the sour cream on top.
10
Done

Step 10

Divide the remaining sponge chunks and sour cream into two unequal parts. Continue assembling the cake alternating sponge and cream, thus making a hill.
11
Done

Step 11

Pour the reserved cream on the cake, decorate with chocolate and nuts. You can grate them or pour some melted chocolate on the cake and sprinkle with roughly chopped walnuts. Refrigerate for at least 2 hours.
12
Done

Step 12

Pancho cake is done! Enjoy your meal!

Tips:

1. The cake can be assembled in a cooking ring, refrigerated overnight and then decorated in a more peculiar way.
2. You can substitute pitted cherries for walnuts or just add 100-150 g cherries to the cream.

Pancho cake

We are sure you know this very homey and easy-to-make Pancho cake. The ingredients are also easy: chocolate sponge, sour cream, pineapples and nuts. Let’s make it together! We are sure Pancho will be a true centerpiece of your festive table.

  • Автор рецепта:
  • После приготовления вы получите 12
  • Время приготовления: 2 h 30 mins

Ингредиенты

  • 2 pcs egg
  • 320 g sugar
  • 140 g butter
  • 135 g milk
  • 300 g all-purpose flour
  • 10 g baking powder
  • 40 g cocoa powder
  • ¼ tsp salt
  • ½ tsp baking soda
  • 650 g sour cream 25%
  • 110 g icing sugar
  • 80 g walnut
  • 250 g can pineapple

Способ приготовления

  • Prepare the ingredients. Sift the flour and cocoa powder and remove the butter from the fridge in advance to soften.

  • Preheat the oven to 160°C. Whisk eggs with sugar till pale at high speed, about 3-4 mins.

  • Add the soft butter and mix carefully with a spatula. Add the milk and mix again.

  • In a separate bowl combine the sifted flour, cocoa powder, salt, baking soda and baking powder using a whisk.

  • Add the dry ingredients to the butter mixture, mix with a spatula. Layer a 22 cm baking form with parchment. Transfer the batter to the form. Bake at 160°C for 50 mins.. Remove the sponge from the oven, check the doneness with a toothpick. Let cool in the form for 10 mins, then remove the sponge from the form and let cool completely.

  • Prepare the ingredients for the cream. Cut the pineapples into quite big chunks, chop the walnuts and toast them slightly on a pan. Sift the icing sugar. Make the cream: Combine the sour cream with icing sugar with a whisk. You don’t need to whisk it, just combine.

  • Reserve 200 g sour cream for covering the cake. Add the pineapples and walnuts to the remaining sour cream, mix.

  • Cut the cooled sponge into not very big chunks.

  • Put half of the sponge to the bottom of the form or a serving dish, spread half of the sour cream on top.

  • Divide the remaining sponge chunks and sour cream into two unequal parts. Continue assembling the cake alternating sponge and cream, thus making a hill.

  • Pour the reserved cream on the cake, decorate with chocolate and nuts. You can grate them or pour some melted chocolate on the cake and sprinkle with roughly chopped walnuts. Refrigerate for at least 2 hours.

  • Pancho cake is done! Enjoy your meal!

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Gluten-free gingerbreads
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Meatballs with cheese and tomato sauce
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Gluten-free gingerbreads

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