Cake "Pancho" with pineapples
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An excellent recipe for making Pancho cake with canned pineapples at home
Pancho cake is one of my favorite sour cream cakes. I tried to cook it in several versions: with cherries, with bananas, with pineapples, using only white classic sponge cake, sometimes mixed... This cake is delicious in any version. After all, the main thing here is to prepare the Pancho cake at home, and the rest is just... details.
This time I will make “Pancho” with canned pineapples and two biscuits: white and coffee.
Ингредиенты
For white sponge cake:
Eggs - 4 pcs.
Sugar - 1 glass
Flour - 1 cup
For dark sponge cake:
Eggs - 3 pcs.
Sugar - 1 glass
Flour - 1 cup
Cocoa powder - 2 tsp.
Baking powder - 1 tsp.
Sour cream:
Sour cream - 800 grams
Sugar - 300 grams
Vanillin - 1 gram
Chocolate glaze:
Sour cream - 4 tbsp.
Cocoa powder - 3 tbsp.
Sugar - 4 tbsp.
Butter - 50 grams
Canned pineapples - 1 can
Рецепт
1. For a white sponge cake, beat the eggs in a food processor until they double in volume, gradually add sugar and beat for 7 minutes. Then pour the mixture into a bowl.
2. Sift the flour into the eggs and mix it using the folding method.
3. Cover the springform pan with parchment and pour the dough into it. Place in the oven, preheated to 180 degrees, and bake the biscuit for 30 minutes.
4. For the coffee sponge cake, also beat the eggs with sugar. Separately mix sifted flour, cocoa and baking powder. Then gradually add the dry mass to the beaten eggs using the folding method.
5. Also pour the dark dough into the prepared pan with parchment and bake for 30 minutes.
6. Remove both biscuits from the molds and cool.
7. For the base of the cake, you can choose any sponge cake you want - either light or dark. I chose dark. The sponge cake must be cut into 2 layers, one set aside, and the second cut into 1.5-2 cm cubes. Cut the white sponge cake completely into cubes.
8. Beat sour cream with sugar and vanilla or prepare this sour cream for cake. Grease the base with cream and lay out the pineapple cubes. You can also soak the base with pineapple syrup from a jar.
9. Pieces of sponge cake can be placed along the edge of the cake in any order, but I only laid out white ones at once. Next, grease them with cream. Alternate pieces of biscuit with pineapples. Each piece of sponge cake can be dipped in sour cream and piled on top of the cake.
10. When a third of the cubes remain, they can be mixed with the remaining cream.
11. Place the remaining cubes in a heap, press with a spoon so that they are compacted well.
12. For the glaze, mix sour cream, sugar and cocoa, put the mixture on the fire and let the sugar dissolve. Add butter and stir well. Drizzle hot glaze over cake.
13. Leave the Pancho cake to soak overnight, then cut and enjoy.
14. Bon appetit!