Pancho - a legendary cake company Fili Baker.
His prescription is considered confidential and repeat it at home supposedly impossible. But this recipe is very similar to the original.
Recipe Cake "Pancho" with pineapple and walnuts
For the dough:
egg - 6 pcs.
flour - 200 g
Cocoa powder - 4 tbsp. spoons
sugar - 250 g
baking powder - 1 hr. a spoon. cream
Sour cream 20% - 800g (it took me more)
powdered sugar For the filling
canned pineapple - 1 jar
walnuts - 1 cup. glaze
Milk chocolate - 50 g
Cooking method:
Eggs room temperature, split into a deep bowl. Whisk mixer to increase the volume and obtain fluffy foam (it will take at least 5 minutes). Next, add sugar. Continuing to work with a mixer, we achieve the dissolution of grains of sugar in the egg mass.
Add the flour (screened), baking powder. Divide dough in half. In one half add the cocoa. Gently knead spoon movements from the bottom upwards.
Round split mold with a diameter from 22 to 24cm grease inside a small piece of butter. Pour dough into the prepared pan, bake 2 biscuit at a temperature of 180 degrees about 15-30 minutes (depending on the oven). Willingness to check with a toothpick.
Finished cakes to get out of shape, separating them with a knife from the walls, cool. Chocolate cake is cut in half lengthwise, leaving the bottom of the base of 1.5-2 cm.
Angel food cake and the rest of the chocolate cut into small cubes of 2-3 cm.
Cake - base grease with sour cream. Sprinkle with nuts and chopped pineapple.
Then start assembling the cake put a layer of sponge cake slices, brush with sour cream, sprinkle with nuts and pineapple.
Repeat until the end of sponge cake and cream. The cake is supposed to be in the form of a dome.
Once all the layers are stacked, the remaining smear cream. Give the cake to soak for 5-6 hours. A better at night.
Melt the chocolate in a water bath or in a microwave oven.
Drizzle on the cake.
Bon Appetit!
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