Made a lazy version of Pancho cake. It took 20 minutes (excluding baking) and the simplest ingredients
I recently ran an experiment in which I checked if I needed to extinguish baking soda. After that, I had a couple of kefir biscuits. I decided to use them to the maximum benefit and made a lazy Pancho cake on their basis.
I can't dare to call him a full-fledged Pancho. Still, there are no nuts and pineapple, and my biscuits are not chocolate. But the cake was still bombingly delicious. The wife said that, despite the absence of nuts and pineapples, she did not eat more delicious than Pancho.
Step by step recipe on how to make Pancho cake
Biscuit
- Kefir 500 g
- Sugar 400 g
- Flour 450 g
- Eggs 2 pcs
- Soda 12 g
- Vegetable oil 30 g
I send all the ingredients into a bowl and beat with a mixer until smooth. Literally 2-3 minutes.
I pour it into a mold and send it to bake in an oven preheated to 180 ° C for 40-50 minutes. I baked in two tins 18 cm in diameter for about 45 minutes.
I remove the cooled biscuits from the molds, cut off the cakes 1 cm thick, they will go to the base of the cake. I cut the rest into 3-4 cm cubes. Now I'll make the cream.
Cream
- Sour cream 900 g
- Powdered sugar 200 g
I send sour cream and powdered sugar into a bowl and mix with a whisk until smooth. I pour a small part of the cream into a separate container, this cream is useful for covering the outside of the cake.
Assembly
Before starting the assembly, I prepare the form. I use a bowl from IKEA, which I lining with cling film. Now you can collect the cake.
Pour the biscuit cubes into a bowl with cream, mix and transfer to the bowl prepared for assembling the cake. I pour out the rest of the cream and tamp it with a silicone spatula.
On top I spread the biscuit cakes, which I cut off for the base, and tamp them. I cover with the edges of cling film. Then I put in a large plate and put on the load.
As a load, I have a bowl where the tomatoes donated by my mother-in-law ripen. But it's better to use something more appropriate.
I put the bowl with the cake in the refrigerator for 6-8 hours, and preferably at night.
After this time, I take the cake out of the mold and coat it with the rest of the cream.
I also covered the cake with chocolate icing. To do this, I simply melted 60 grams of dark chocolate and added a little vegetable oil to it, so that the consistency was liquid. The cake is ready, let's show what I did.