Cake “Pancho” with caramel cream and cherries
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Light, delicious Pancho cake with caramel cream and cherries will be an excellent end to any meal.
With all the modern variety of cakes, my favorite, perhaps, remains the good old “Pancho”. There are many variations in the preparation of this dessert. And the cream for the cake is different, and the filling is different. I want to offer you my favorite cream - made from cream and condensed milk. The sweetness of this cream will be perfectly complemented by cherries. Sprinkle the cake with nuts and ganache on top. Pleasure!!! The cream is not very sweet. Sweet tooth, pay attention to this!
To prepare the Pancho cake with caramel cream and cherries, we will prepare the products according to the list.
Ингредиенты
Biscuit:
Chicken eggs - 5 pcs.
Wheat flour - 125 g
Sugar - 180 g
Cream:
Cream 35% - 650 ml
Boiled condensed milk - 0.5 cans
Ganache:
Cream 20% - 40 ml
Dark chocolate - 60 g
Additionally:
Walnuts - a handful
Frozen cherries - 200 g
Рецепт
1. Divide the eggs into whites and yolks.
2. Set the yolks aside, beat the whites until they form a weak foam and begin to gradually add sugar.
3. When the whites are whipped to a stable foam, add the yolks one at a time, beating after each.
4. Add flour in several additions, stirring gently.
5. Place the resulting fluffy and airy dough into a mold, the bottom of which is covered with parchment. Bake in an oven preheated to 170 degrees for about 40 minutes.
The diameter of the mold is 21 cm. Use your oven as a guide! The splinter from the finished biscuit will come out dry.
6. As soon as the biscuit is ready, remove it from the oven and immediately place it on a structure like this. In this form, cool the biscuit completely.
7. Cut the completely cooled biscuit into 2 parts, one of which - the bottom - should be no more than 1-1.5 cm in height. This will be the bottom of the future cake. Cut the rest into cubes with sides about 1 cm.
8. Prepare the cream. Whip the cream, then add condensed milk and beat again.
9. Add diced sponge cake to the cream.
10. Mix everything. This is how the porridge will turn out. The main thing here is to hold on and not crush everything at this stage: it’s already delicious!!!
11. Cover a suitable sized bowl with cling film. We lay out part of the “porridge”, then the cherry, then again a layer of “porridge” - cherry... And so on until all the “porridge” is finished. The top layer should be exactly that - “porridge”
12. Place the bottom of the biscuit on top. Press lightly with your hand. Place the cake in the refrigerator for 2-3 hours. Maybe overnight.
13. When the cake has stabilized, start preparing the ganache. Heat the cream and chocolate (do not bring to a boil!), stir well until the chocolate is completely dissolved. Let cool to room temperature.
14. Chop the nuts so that you get fairly large pieces. It’s convenient for me to do it this way: I place the nuts in a bag and hit them with a meat mallet.
15. Free the cake from the film.
16. Sprinkle with chopped nuts on all sides, pressing them lightly with your hand.
17. Pour over cooled ganache. Cake “Pancho” with caramel cream and cherries is ready! Enjoy your coffee and tea!