Cake "Pancho" with pineapple. This moist cake, delicate and airy butter cream, fragrant pineapple, walnuts and a rich chocolate glaze. The cake is simple to make, but it turns out delightfully tasty!
Ingredients
Recipe:
For the sponge cake:
Eggs - 6 pieces
Flour - 200 gr.
Cocoa powder - 3 tbsp
Sugar - 250 gr.
Baking powder - 1 tsp
Diameter form 22-cm
For the cream:
Sour 20% - 400 c.
Cream 33-35% - 200 ml.
Sugar - 150 c.
For filling:
Canned pineapple - 1 jar
Walnuts - 120 g.
For the glaze:
Dark chocolate - 70 g.
Butter - 40 gr.
The break 6 eggs room temperature, Beat mixer to increase the volume and obtain fluffy foam about 5 minutes. Without ceasing whipping add the sugar. And beat for approximately 10 minutes.
The add flour 1 teaspoon baking powder 3 teaspoons cocoa mix powder and sieved.
The egg mass from the cocoa introduce flour in 3 divided doses.
Shape with a diameter of 22 cm blanketed bottom parchment, grease oil, pour batter into the mold.
Bake in a preheated oven at 180 degrees 30 minutes.
Prepare the cream. In deep bowl pour 200 ml of 33 percent fat cream and whisk mixer. The cream thickened, immediately adding 400 g of 20 percent fat sour cream and sugar, whisk to dissolve sugar and thick. Cream prepared.
Biscuit cake cut into 2, so that the lower the cake turned out thin (about 1 cm in height) - it will serve as the basis for our cake.
Thin cake laid on a flat plate impregnate syrup from the canned pineapple. 3-4 tablespoons
Cake coat with cream.
Sprinkle with half slices of pineapple and half a chopped walnuts.
Biscuit cubes dipped in cream and distribute evenly, hiding pineapple and nuts.
So make 3 layers. The resulting "hill" coat with remaining cream on all sides.
We make a glaze. In a small saucepan crush chocolate, add the butter.
Melt in a water bath, give a little cool and draw the chocolate streaks. Remove the cake in the refrigerator for impregnation of at least 3 hour. Cut into portions and serve with tea.
Bon Appetit!