Pancho cake classic

There are a lot of step-by-step recipes for Pancho cake, in many of them it is a cake in the form of a slide made from pieces of airy sponge cake, with sour cream and pieces of pineapple or other fruit. However, this dessert can be diversified with various additives and something new can be added to each recipe.

Classic recipe for Sancho Pancho with sour cream and pineapples

This is a technically simple cake that any novice pastry chef can master. The main thing is to bake a sponge cake and make sour cream, and then you just need to assemble the cake from pieces and add nuts and canned pineapples to the filling.

1. 
   How to make Sancho Pancho cake at home using the classic recipe? For the sponge cake, beat the eggs into a mixer bowl and add sugar. Beat the mixture until lightened and the mass increases in volume.
2. 
   Pour the condensed milk into the bowl with the egg mixture, beat for about 1 more minute. Add sour cream and beat until smooth.
3. 
   In a separate container, mix dry products: flour, salt, cocoa, soda, baking powder and vanillin. Sift them all through a sieve.
4. 
   Add the dry mixture to the egg mixture and beat with a whisk or mixer until there are no lumps.
5. 
   Line a baking pan with parchment paper and pour the dough into it. Preheat the oven to 180 degrees. Bake the biscuit for 45-50 minutes. If a wooden toothpick comes out dry, the cake is ready.
6. 
   Leave the cake to cool in the baking dish, then take it out, wrap it in cling film and put it in the refrigerator to mature for a couple of hours, at least an hour. During this time, the moisture in the biscuit will disperse from the center to the edges, it will become denser and will not crumble when cutting.
7. 
   Open a can of canned pineapples, place them in a sieve and let the syrup drain. Cut the pineapples into small cubes.
8. 
   Heat the walnuts in a dry frying pan. When they have cooled, rub the nuts between your hands so that the brown husks, which give off bitterness, fall off.
9. 
   Chop the walnuts in a food processor or with a knife into medium-sized pieces.
10. 
    For the cream, beat sour cream and sugar with a mixer until smooth and slightly fluffy. Set aside a quarter of the cream to cover the cake.If you come across watery sour cream, you can put it in gauze, folded 4 times, and hang it over the container for a couple of hours. The whey will go away, the dense part will remain, but the weight of the sour cream will decrease.
11. 
    Remove the cooled biscuit from the film and cut into cubes 2x2 cm in size.
12. 
    Pour the biscuit cubes into the bowl where the cream is, add nuts and pineapple.
13. 
    Stir with a spatula until all pieces of biscuit are covered with cream.
14. 
    To make the glaze, combine sour cream, cocoa powder and sugar in a small saucepan. Cook until all ingredients are dissolved, stirring all the time. Cool the glaze a little.
15. 
    Place the mixture on a plate in the form of a slide. Pour the reserved sour cream over the cake. Pour the glaze into a pastry bag or regular bag, cut off a corner and pour over the cake, writing out any patterns.

Bon appetit!

Homemade Sancho Pancho with walnuts

In Pancho's chocolate cake, an abundance of walnuts combines perfectly with cherries, sweet nectarine and sour cream.

Cooking time: 2 hours 50 minutes.

Servings: 8.

Ingredients:

For the biscuit:

• Wheat flour – 200 g;
• Large chicken eggs – 2 pcs.;
• Sour cream – 175 g;
• Granulated sugar – 180 g;
• Condensed milk – 170 g;
• Cocoa powder – 30 g;
• Baking powder – 1.5 tsp.

For cream:

• Sour cream 25% - 1 kg;
• Granulated sugar – 190 g;
• Vanillin – 3 g.

For filling:

• Ripe nectarines – 2 pcs.;
• Cherry – 120 g;
• Walnuts – 140 g.

For the glaze:

• Chocolate – 60 g;
• Butter 82.5% - 35 g.

For impregnation:

• Cherry juice (from frozen cherries) – 40 ml.

Cooking process:

1. Sift flour, cocoa powder and baking powder together into a bowl.

2. In a dough bowl, mix the eggs with a pinch of salt, beat with a mixer until they increase in volume. Add sugar in several additions and beat for about 5 minutes.The mass will turn white and become fluffy.

3. Add sour cream, condensed milk (not boiled), stir.

4. Add dry ingredients to the liquid mixture in parts, beat everything with a mixer until smooth.

5. Pour into the mold and place in a preheated oven for 45 minutes. at a temperature of 180 degrees. Check doneness with a wooden skewer.

6. Lightly fry the nuts in a dry frying pan, rub between your hands to get rid of the brown husks. Chop coarsely with a knife.

7. Mix thick sour cream with sugar and vanilla, let stand on the table for about 10 minutes so that the sugar crystals dissolve. Cover with cling film and put in the refrigerator.

8. Cool the prepared sponge cake slightly in the pan and transfer it to a wire rack upside down to cool completely.

9. Remove pits from washed cherries (thawed or fresh), add 60 g of sugar, cook after boiling over medium heat, stirring, for another 5 minutes. Leave some of the juice released during cooking for soaking, and drain the rest.

10. From the cooled sponge cake, cut off 1 cake from the bottom, about 1 cm thick, cut the rest into small cubes.

11. Place the cut cake on a plate and soak it in cherry juice syrup using a brush.

12. Set aside 5 tbsp. l. cream separately, the rest will go into the cake. Grease the cake with cream, place pieces of nectarines on the cream, arrange some cherries and nuts.

13. Roll some of the biscuit pieces in the cream and place in the next layer. Next again fruits, berries and nuts. In this way, layer the cake, forming a slide.

14. Grease the cake with the remaining cream and put it in the refrigerator for 2 hours.

15. After 2 hours, prepare the glaze. Melt the chocolate in bursts of 5-10 seconds. in the microwave, stirring after each time.Add butter at the end; it will melt at the temperature of the chocolate. Let the glaze cool slightly and pour over the cold cake.

Bon appetit!

Delicious recipe for Pancho cake without baking

A quick version of a quick cake will come in handy when there is no time left for baking. In this case, ready-made purchased sponge cakes, which can be found in any supermarket, will come to the rescue.

Cooking time: 20 min.

Servings: 6.

Ingredients:

• Sponge cakes – 225 g;
• Sour cream 26% - 800 ml;
• Granulated sugar – 150 g;
• Canned pineapples – 360 g;
• Walnuts – 70 g;
• Vanillin – 4 g;
• Milk chocolate – 40 g.

Cooking process:

1. Mix thick, fatty sour cream in a deep bowl with granulated sugar and vanilla and beat with a mixer. Let stand at room temperature for 7-10 minutes so that the sugar is completely dissolved in the sour cream and does not crunch on your teeth, then put it in the refrigerator.

2. Cut the prepared sponge cake from the store (preferably chocolate) into cubes with a side of 2 cm.

3. Heat the nuts in a frying pan, blow out the husks from them and chop with a knife or blender until they form coarse crumbs.

4. Place the pineapples in a sieve, drain the syrup and cut into small cubes.

5. In a springform pan, grease the bottom with a small amount of cream. Place a layer of biscuit pieces. Pour cream on top.

6. Place pineapples and sprinkle with nuts. Cover with a layer of biscuit pieces.

7. Assemble the whole cake in this way. Pour a layer of cream on top and put it in the refrigerator to soak for 2-3 hours.

8. Melt the chocolate in a water bath or in short bursts in the microwave (the main thing is not to overheat, otherwise it will curdle) and pour the cooled cake on top.

Bon appetit!

A simple and delicious recipe for Pancho cake with cherries

The sourness of cherries perfectly complements the sweetness of most chocolate biscuits. For the recipe for this cake, you use canned cherries; the syrup won’t go to waste either - it will be used for impregnation.

Cooking time: 1 hour.

Servings: 8.

Ingredients:

For the test:

• Wheat flour – 250 g;
• Chicken eggs – 5 pcs.;
• Granulated sugar – 310 g;
• Baking powder – 7 g;
• Cocoa powder – 25 g;
• Salt – 1 pinch.

For cream:

• Sour cream from 26% fat – 960 g;
• Granulated sugar - 375 g;
• Vanillin – 5 g.

For filling:

• Canned cherries – 190 g;
• Cherry syrup – 75 ml.

Cooking process:

1. Mix sifted flour, cocoa and baking powder.

2. Separately, beat the eggs into a bowl, add a little salt, sugar and beat with a mixer at high speed until lightened and the volume doubles.

3. Pour the dry mixture into the egg mass, carefully mix with a spatula from top to bottom so as not to damage the airy structure of the meringue.

4. Pour the dough into a silicone mold, bake for about 50 minutes. in an oven heated to 180 degrees. Determine readiness by using a dry wooden skewer.

5. Cool the biscuit to room temperature, wrap it in cellophane and put it in the refrigerator.

6. Mix sour cream, vanillin and sugar in a bowl, beat for about 5-7 minutes. mixer. The sugar grains should melt. Set aside about 1.5 cups of cream separately and put it in the refrigerator.

7. Cut the biscuit into thick bars and small cubes.

8. Place the cherries in a sieve and pour the syrup into a cup.

9. Place a layer of chopped sponge cake and soak it with syrup using a brush. Add a thick layer of cream and add some berries.

10. Next, again lay out a layer of sponge cake pieces, etc., until the sponge cake, cream and cherries are gone. Form the cake into a mound so that it tapers towards the top.Place the dessert in the refrigerator for an hour.

11. After an hour, remove the cake from the refrigerator and brush it with the remaining sour cream using a spoon.

Bon appetit!

Tender Sancho Pancho with bananas at home

A non-classic filling option for Pancho cake is bananas. They can be caramelized, but if you don’t have time for that, you can just cut them into pieces. The main thing is to choose ripe bananas - their sweetness will best highlight the taste of sour cream.

Cooking time: 2 hours.

Servings: 8.

Ingredients:

For the test:

• Wheat flour – 160 g;
• Chicken eggs – 4 pcs.;
• Granulated sugar – 140 g;
• Cocoa powder – 25 g;
• Vanillin – 5 g;
• Baking powder – 1 tsp;
• Salt – a pinch.

For filling:

• Bananas – 2 large.

For cream:

• Sour cream 26% fat – 780 g;
• Granulated sugar – 260 g.

For the glaze:

• Dark chocolate – 60 g;
• Heavy cream 33% - 32 ml.

Cooking process:

1. Eggs should be taken as large as possible. Break them into a bowl and start beating with a mixer at high speed.

2. Add sugar mixed with vanillin little by little in a thin stream, continuing to beat for about 6-7 minutes.

3. Sift flour with baking powder and salt into a separate bowl and mix.

4. Pour the flour mixture into the egg mixture in three additions and gently stir the dough with a spatula.

5. Heat the oven to 180 degrees. Place 2 molds with a diameter of 17 cm or one large one about 20-24 cm on a baking sheet. Grease the sides of the molds with butter and sprinkle with flour (if they are not silicone). Pour the dough into the molds, dividing them in half (if there is only one mold, just pour all the dough into it).

6. Bake the biscuits for about 45 minutes, checking for doneness with a wooden toothpick. Cool in the pan, remove and place in the refrigerator, wrapped in cling film.

7.For the cream, mix sugar with sour cream and beat with a mixer for about 5 minutes. You can add a couple of drops of banana flavoring or buy dry banana powder at a candy store, this will give the cream a slight banana flavor.

8. Peel the bananas and cut into small cubes.

9. Remove the biscuit from the film and cut into medium cubes.

10. Place a layer of sponge cake on a dish, then arrange banana slices and pour sour cream over everything. Add the biscuit, bananas and cream again. Thus form the cake in the form of a sloping slide. Top the cake with the remaining cream.

11. For the glaze, heat the cream, break the chocolate into small pieces and stir until the chocolate melts. Drizzle glaze over top of cake.

Bon appetit!

Classic recipe for Pancho cake in a slow cooker

The sponge cake for the cake in the slow cooker rises very well, it turns out fluffy and slightly moist. This is a great alternative if you don’t want to bother with the oven or if you have a small child running around who could get burned on the hot oven door.

Cooking time: 2 hours.

Servings: 8.

Ingredients:

• Chicken eggs - 6 pcs.;
• Wheat flour – 170 g;
• Granulated sugar – 250 g;
• Citric acid – 0.5 tsp;
• Vanilla extract – 1 tsp;
• Corn or potato starch – 60 g;
• Sour cream with fat content from 25% - 800 g;
• Sugar for cream – 200 g;
• Walnuts – 80 g;
• Canned pineapples – 1 can.

Cooking process:

1. Separate the whites from the yolks. Start beating the whites with a pinch of salt and citric acid until foam appears, add sugar little by little in a thin stream, increase the speed of the mixer and beat until stiff peaks form.

2. Beat the yolks separately or grind with the remaining sugar and vanilla extract until white.

3.Sift starch and flour into a bowl with the yolks, mix, add 1/3 of the whites there and stir with a spoon. Add the remaining whites and mix gently from top to bottom.

4. Place the dough in the multicooker bowl and set the “Baking” program for 65-70 minutes. After disconnecting, do not open the device for about 15 minutes. Then take out the bowl with the biscuit, cool it, turn it over and place it on a plate.

5. Cut the cake layer 1.5 cm thick from the sponge cake, cut the rest into medium-sized cubes.

6. Beat sour cream and sugar together and leave for 10 minutes. on the table so that the sugar disperses.

7. Drain the juice from the pineapples and cut them into pieces.

8. Soak the whole cake with pineapple syrup, spread with cream, arrange nuts and pieces of fruit on it.

9. Set aside some of the cream to cover, and put biscuit cubes, remaining nuts, pineapples into the rest of the cream and mix. Place this mixture in a heap onto the crust.

10. Spread the remaining sour cream on top and leave to soak for 1-2 hours.

Bon appetit!

How to make Pancho cake from gingerbread?

A quick “lazy” cake made from ready-made ingredients will save you when there is no time or energy left to prepare a full-fledged dessert. The taste is in no way inferior to store-bought, the main thing is to take fragrant soft gingerbread, ripe bananas and high-quality chocolate.

Cooking time: 30 min.

Servings: 4.

Ingredients:

• Chocolate gingerbread – 350 g;
• Sour cream 26% fat – 410 g;
• Large bananas – 2 pcs.;
• Powdered sugar – 140 g;
• Milk or dark chocolate – 70 g.

Cooking process:

1. You need to buy gingerbread without filling. Be sure to check them while still in the bag for freshness and softness. Cut all the gingerbreads horizontally into 2 halves.If there were crushed gingerbread cookies in the bag, they should also be left for assembling the cake.

2. Peel the bananas and cut crosswise into 0.5 cm thick slices.

3. It is advisable to buy powdered sugar without starch or make it at home. The main thing is to grind the sugar as much as possible in a coffee grinder so that the coarse powder does not crunch on your teeth later in the cream.

4. For the cream, mix powdered sugar with sour cream, beat for about 3-5 minutes so that the powder melts into the cream. Don’t be alarmed, initially the powder will dilute the sour cream, but then everything will thicken again to its original consistency.

5. Dip the whole gingerbread halves into the cream and place them in one layer on a plate. Caulk the holes between the gingerbreads with pieces of chopped gingerbread. Grease everything with sour cream.

6. Place banana pieces on the gingerbread cookies and cover with the next layer of gingerbread cookies. Using this principle, collect the entire cake, forming it in the form of a slide.

7. Grease the cake with a large amount of cream and pour melted chocolate over it. Leave to soak for 2-3 hours, but if necessary, you can eat after half an hour.

Bon appetit!

Step-by-step recipe for making Sancho Pancho with condensed milk

A very tasty cake is obtained if condensed milk is added to classic sour cream; it softens the taste of sour cream and then sugar can no longer be added to the cream.

Cooking time: 1 hour 50 minutes.

Servings: 6.

Ingredients:

For the biscuit:

• Chicken eggs – 4 pcs.;
• Granulated sugar – 130 g;
• Wheat flour – 100 g;
• Cocoa powder – 25 g.

For cream:

• Sour cream from 25% fat – 750 g;
• White condensed milk – 1 can;
• Vanilla sugar – 12 g.

For filling:

• Walnuts – 90 g;
• Canned pineapples – 240 g.

To cover:

• Cream from 33% - 100 g;
• Vanilla sugar – 10 g.

For the glaze:

• Chocolate – 100 g;
• Heavy cream – 50 g.

Cooking process:

1. Preheat the oven to 200 degrees. Line the bottom of a 22 cm diameter mold with parchment paper.

2. In a bowl, combine eggs with sugar and beat with a mixer until they increase in volume.

3. Sift flour and cocoa powder into another bowl, add a little into the eggs and beat.

4. Pour the dough into the mold and bake for about half an hour. Remove the biscuit from the oven and cool in the pan.

5. Beat full-fat sour cream with condensed milk and vanilla sugar until fluffy.

6. Drain the syrup from the pineapples, cut the fruits themselves into cubes.

7. Heat the nuts in a dry frying pan, remove the dry brown husks if possible and chop coarsely with a knife.

8. Cut the biscuit into cubes with a 2 cm edge and place in the cream. Send nuts and pineapples there. Mix carefully and place on a plate in the form of a tightly compacted mound.

9. To coat, beat cold cream (can be kept in the freezer for about 5-10 minutes) with vanilla sugar until stiff peaks form. Coat the surface of the cake with this cream using a tablespoon.

10. To make the glaze, bring the cream to a boil and pour it over the chocolate broken into small pieces, stir until the chocolate melts. Pour this glaze over a well-cooled cake.

Bon appetit!

Delicious chocolate cake Sancho Pancho

For lovers of everything chocolate, we present Pancho’s cake, which contains not only a chocolate sponge cake, but also a cream. Bananas can be replaced with cherries, it will also be delicious.

Cooking time: 1 hour 45 minutes.

Servings: 6.

Ingredients:

For the biscuit:

• Wheat flour – 1.5 cups;
• Chicken eggs – 2 pcs.;
• Kefir 3.2% fat – 1 glass;
• Granulated sugar – 1 cup;
• Cocoa powder – 2 tbsp. l.;
• Baking powder for dough – 1 tsp.

For filling:

• Bananas – 3 pcs.

For cream:

• Sour cream 26% - 350 g;
• Cocoa powder – 1 tbsp. l.;
• Granulated sugar – 1 cup.

Cooking process:

1. In a bowl, mix eggs and sugar with a pinch of salt, beat until fluffy and increased in volume. Add full-fat kefir and stir.

2. Sift flour with cocoa and baking powder, add little by little to the egg mixture and beat thoroughly with a mixer.

3. Heat the oven to 180 degrees, grease the pan with oil and dust with flour. Pour the dough into the mold and place in the oven for 20-30 minutes. If the diameter of the mold is large, then perhaps the dough will bake faster. Check using the dry skewer method.

4. Cool the biscuit in the mold, wrap it in film and put it in the refrigerator.

5. Mix sour cream, cocoa and sugar in a bowl, beat with a mixer for about 5 minutes, put in the refrigerator, having previously set aside about 100 g of cream for the final coating.

6. Cut the biscuit into medium-sized cubes. Peel the bananas and cut into slices about 4 mm thick.

7. Divide the biscuit cubes into 3 parts. Place the first part on a dish, spread the cream very generously and place the bananas on it.

8. The next layer of sponge cake will be slightly smaller in diameter to create a mound. Also pour chocolate cream over the sponge cake and cover with banana slices.

9. Mix the remaining biscuit with the remaining cream, cut the banana slices into quarters and add to the biscuit, mix. Use this mixture to make the top of the cake.

10. Cover the cake with cream using a spatula or spoon and place in the refrigerator to soak.

Bon appetit!

A simple recipe using peaches

As an option, you can add fresh peaches to the Pancho cake filling; you need to choose juicy and ripe peaches. The dessert turns out very tender, airy and truly summery.

Cooking time: 1 hour.

Servings: 4.

Ingredients:

For the biscuit:

• Chicken eggs - 3 pcs.;
• Granulated sugar - 70 g;
• Wheat flour - 75 g;
• Cocoa powder - 1 tbsp. l.;
• Corn starch - 10 g;
• Baking powder for dough - 1.5 g.

For cream:

• Sour cream 26-30% fat - 500 g;
• Powdered sugar - 120 g.

For filling:

• Fresh peaches - 6 pcs.;
• Butter 82.5% - 1 tbsp. l.;
• Granulated sugar - 2 tbsp. l.

For the glaze:

• Dark chocolate - 130 g;
• Cream 33% - 60 ml.

Cooking process:

1. Cut the peaches into 10 pieces, discard the pits. Melt butter in a frying pan, add sugar. Place peaches in this liquid and fry over high heat for about 2-3 minutes. Place the cooled peaches in a sieve and pour the juice into a cup.

2. Beat well-chilled sour cream until fluffy, add powder and juice drained from peaches, beat again. Place in the refrigerator.

3. For the sponge cake, mix eggs with sugar, beat with a mixer until fluffy and the mass increases in volume. Sift flour, cocoa, starch and baking powder into it.

4. Cover the bottom of the mold with food parchment, coat the sides with butter and sprinkle with flour, shake off the remainder.

5. Bake in an oven preheated to 200 degrees for about 10-15 minutes. Cool and cut into 2 cm cubes.

6. Mix the biscuit with sour cream (leave a little for coating), add peaches. With wet hands, form a slide from the mixture on a plate, grease with cream and put in the refrigerator to soak.

7. Bring the cream to a boil, finely chop the chocolate and stir it in the cream until dissolved, then cool the glaze slightly. Drizzle frosting over cooled cake.

Bon appetit!