A dessert with a Spanish name, invented by a Moscow confectionery company - Pancho cake, which has long become a classic in the confectionery world.
Someone will say that this is a cake for the lazy or that it is sloppy, even sloppy. Let me disagree! This is a real cake and even with its unpretentious molding you need to tinker. However, we will show and tell you how to make Pancho in the form of a neat and very presentable slice. Such a dessert is worthy to take pride of place on the festive table.
There are several variations of the recipe for this dessert: with the addition of different fruits, berries, nuts and even with two types of biscuit - classic and chocolate. But today on the menu is Pancho cake with chocolate biscuit, pineapple, pecans and sour cream.
Ingredients:
Biscuit:
- Chicken egg - 3 pcs.
- Wheat flour - 100 g
- Cocoa powder - 1 tbsp.
- Sugar - 120 g
- Baking powder - ½ tsp.
Filling:
- Canned pineapples - 170 g
- Pecans - ½ cup
- Pineapple syrup - 4 tablespoons
Cream:
- Sour cream (fat content 25%) - 300 g
- Cream (33% fat) - 100 ml
- Powdered sugar - 100 g
Glaze:
- Dark chocolate (from 50% cocoa) - 30 g
- Butter - 15 g
Prepare your ingredients. This amount of products for a biscuit is enough for a mold or a pastry ring with a diameter of 18 cm.
The indicated amount of pineapples is about half a 580 ml can, where the weight of the main product is 340 g.
You can use walnuts instead of pecans.
Turn on the oven to warm up to a temperature of 180-190 ° C.
Pancho cake preparation begins with baking a biscuit. Break eggs into a deep mold and add sugar. Whisk the ingredients at high mixer speed until a fluffy light mass that swells. This will take about 5 minutes.
Then sift flour, cocoa powder and baking powder into the egg mass. Stir in dry ingredients at minimum mixer speed or with a spatula from bottom to top.
Pour the dough into the prepared mold, covering the bottom with baking parchment, or into a ring, the bottom of which must be reinforced with foil.
Bake the sponge cake in the preheated oven for about 30 minutes or until cooked through. The standard test for doneness is a dry wooden skewer stuck in the center of the baked item to stay dry and clean.
Cool the biscuit by turning the cake pan upside down to prevent sagging, then remove and allow to cool completely on the cooking rack.
While the biscuit is cooling, prepare the filling ingredients and cream.
For the cream, beat the cream and powdered sugar with a mixer until a steady peak.
Combine whipped cream with sour cream, mixing them with a whisk from a mixer, you do not need to whip. The cream is ready, set aside 4-5 tbsp for decorating the cake. and put it in the refrigerator for now.
For the filling, coarsely chop the pecans, cut the pineapples into small cubes, measure out the required amount of pineapple syrup. Set aside a pinch of chopped pecans to decorate the cake.
Cut the biscuit horizontally so that you get two cakes of different thicknesses. Leave a thin crust for the base of the cake, and cut the thicker into cubes.
Now you can shape the cake. This is easily done using a domed bowl. In fact, the cake is assembled starting from the top.
So, line the bowl with cling film. Dip the biscuit cubes into the cream and fill the container with them, alternating layers of biscuit cubes with pineapple and pecans.
Fill the entire bowl this way. Soak the thin crust, which will be the base of the cake, with pineapple syrup and brush with a thin layer of cream, and then cover the filling with it, lightly pressing with your hand. Next, cover everything with cling film and put a small weight (plate, wooden board) so that the cake is better saturated and does not fall apart when cutting.
Refrigerate dessert for 2-3 hours.
Prepare the icing. It can be made in the usual way - by melting it in a steam bath. Or you can use a life hack: cut the chocolate and butter and place in a disposable pastry bag, tie it up and put it in a bowl of hot water. The ingredients will melt, and it will be enough to crush the bag with your hands so that the glaze becomes uniform.
Place the cake on a serving plate and remove the cling film.
Coat it with the cream you had set aside.
Cut off the tip from a pastry bag and apply the chocolate icing to the cake. Sprinkle with a pinch of nuts.
Put it in the refrigerator for a while to set the frosting.
Serve the cake by slicing it into portions.
Pancho cake is juicy. Its sweetness goes well with the acidity of sour cream.
Bon Appetit!
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