Sour cream cake with pineapples recipe. Cake “Pancho” with pineapples is an amazing dessert on your table. The best recipes for Pancho cake with pineapples: simple and complex. How to choose the right products

For filling:

• Walnuts – 1 cup.
• Canned pineapples – 1 can.

For the glaze:

• Dark chocolate – 50 gr.
• Butter – 30 gr.

Don't be intimidated by the large number of ingredients. Pancho cake, despite its delicious taste, is very easy to prepare. You will be convinced of this by reading the article to the end. And for clarity, I took step-by-step photographs.

How to make homemade Pancho cake?

Baking a biscuit

It's very simple, the first thing I did was bake a sponge cake. To do this, I broke 6 eggs, at room temperature, into a large bowl.

And for about five minutes I beat them with a mixer until fluffy foam.

After that, add sugar to them and continue whisking until completely dissolved.

In a separate bowl, I mixed flour, baking powder and cocoa powder.

And little by little, carefully stirring with a spatula, he poured the flour through the sieve.

Knead the dough carefully until smooth.

I lined the bottom of a baking dish (diameter 25 cm) with parchment and greased it butter, together with the sides.

I poured the dough into the mold and baked it in the oven, preheated to 180 degrees, for about 30-40 minutes.

I checked the readiness with a skewer.

To make the sponge cake more fluffy, you can separate the whites from the yolks. And stir the whipped egg white into the dough at the very end.

I'm making sour cream

While the dough was baking, I prepared the cream. I whipped the cream with a mixer until thick.

Beat until the sugar is completely dissolved. The cream is ready.

Remove the finished biscuit from the oven and let it cool slightly.

Then he freed it from the mold, removed the parchment and placed it on a wire rack like this until it cooled completely.

I'm preparing the filling

While the crust was cooling, I finely chopped the walnuts and drained the liquid from the pineapples into a mug (I'll need it later).

By the way, paranormal phenomena occurred in our apartment the other day. Imagine, around five in the morning we wake up from a loud bang. It was as if someone had dropped and broken something. The sound came from the kitchen. I jumped out of bed and went to find out what had happened. Arriving at the kitchen, I heard something falling and crunching from one of the wall cabinets. The first thought was that a mouse had somehow gotten into our place. But when I opened the closet door, I saw the following picture.

The glass lid of the saucepan, having served faithfully for more than 3 years without complaints, simply shattered into small pieces. Just like that, out of nowhere it just exploded at five in the morning in the closet!

My wife and I were shocked! I immediately went online and began reading about similar cases. And imagine, I found it. There are many such cases, some have candy bowls exploding, others have salad bowls. As they say, the reason is glass defect. Well, I don’t know... For me, this case still remains a mystery.

Something like that. If you, dear readers, something similar happened, then I will be happy to read about it in the comments.

That's all, bye everyone!

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Biscuit dough is perfectly “friendly” with all kinds of butter creams. Due to the fact that they perfectly saturate the cakes with moisture, the desserts turn out incredibly juicy and tender. But humanity never has enough! And those with a sweet tooth did not stop on their way to obtaining hyper-juicy desserts. Not only can you additionally add fruit to add moisture to the cakes, there is another very cool way to completely saturate the sponge cake with cream.

So, the basis for preparing the Pancho cake with pineapples is the idea of ​​cutting the cake into small cubes, each of which should be dipped in cream. We have already prepared according to the same principle. The recipe for Sancho Pancho cake with pineapples is very similar, but still has significant differences.

To avoid any difficulties in preparing Pancho cake with pineapples, follow the step-by-step recipe.

Ingredients

• Eggs - 6 pcs.
• Flour - 200 gr.
• Cocoa - 4 tbsp. l.
• Sugar - 250 gr.
• Baking powder - 1 tsp.

Cream:

• Sour cream 20% - 400 gr.
• Cream 33-35% - 200 ml.
• Powdered sugar - 140 gr.

Additives:

• Pineapples - 1 can
• Walnuts - 1 tbsp.
• Chocolate - 50 gr.
• Butter - 30 gr.

Cooking method

A few hours before cooking, remove the eggs from the refrigerator to allow them to come to room temperature.

Place eggs in a mixing bowl. Choose a container with a reserve, since during the beating process the egg mass will increase significantly.

We start working with the mixer at low speed. After 1 minute, increase the speed and beat for another 5 minutes. Then we start adding a few spoons at a time granulated sugar. In total, the process of preparing the egg-sugar mixture will take you about 10 minutes.

In a clean deep bowl, combine the dry ingredients: flour, baking powder, cocoa.

Add baking powder if you are not entirely confident in your abilities and are worried that the dough will not rise. But if you took your time and beat the eggs properly, you can do without baking powder.

Turn the oven on 180 degrees.

Sifting, add the dry mixture in parts. You should not stir for a long time so that the mass does not lose its airiness. Achieve uniformity so that all the lumps disappear, and you can safely stop there.

We cover the bottom of the form with parchment, but do not touch the sides. There is no need to lubricate them with anything; this will help the biscuit to grow, clinging to the walls.

Transfer the dough to the prepared pan and place in the oven. While it is in the oven, you should not open the door, as this can cause the cake to settle.

We check readiness as standard using a toothpick. Once removed, allow the cake to cool quietly on a wire rack.

In the meantime, let's make the cream. Place very cold cream in a bowl. You can put the cooking container and mixer whisks in the refrigerator for 10 minutes. This will only make the whipping process easier.

Beat at low speeds first, then start adding powder and increase the speed. Continue working until the cream thickens.

Simply stir the sour cream into the whipped cream with a spatula (whisk). This will make it easier to control the consistency of the cream, and the risk of separation will be minimized.

Cut the cooled biscuit so that the height of the bottom cake is about one centimeter. Cut the remaining biscuit into cubes using a sharp knife.

I want to complement the dessert with nuts. They must first be fried and chopped with a knife.

Let's move on to assembling the Pancho cake with pineapples and walnuts.

Since our bottom layer is intact, it wouldn’t hurt to saturate it. You can use pineapple juice as an impregnation (optional, if it’s too sweet for you, dilute it with a little water).

Lubricate the base with a generous layer of creamy mixture.

Place pineapples and nuts on top.

The next layer will consist of cubes, each of which should be dipped in buttercream.

Then we lay out our additives again. Thus, alternating layers of cubes and additives, we form a slide of the dessert.

To prepare the chocolate glaze, simply melt the chocolate and butter in a double boiler.

We decorate the cake with thin chocolate smudges. To make it as beautiful as possible, it is better to use a pastry bag or syringe for this.

All that’s left to do is to let the dessert sit and soak well in the cream, after which you can serve.

“Pancho” cake with pineapples is not a know-how, however, it is a super-fashionable culinary hit. Having received a name in the Spanish style, it reached its highest point of popularity in Russia. It has become a beloved delicacy thanks to its simple recipe, simplicity of design and unforgettable delicate taste.

Greetings to all who stopped by! Well, friends, your finest hour has come! I made it! Soft, tender, tasty (of course), which appeared on our shelves not so long ago, but has already become truly popular... Pancho cake.

You've been asking me for it for a very long time. Of course, there are plenty of Pancho recipes on the Internet, but there’s something wrong with them all. And since the recipes are all different, it is very difficult for a person who doesn’t know at first glance to figure it out and understand which recipe will be successful and which will not?.

And I decided to help you in this matter by finding and preparing real Pancho according to the classic recipe with photos, and even step by step.

Although I myself don’t really like making cakes that are a mess)) of cream and dough, after some self-breaking I still decided to meet you halfway. And I didn’t regret it. Eating such cakes, as it turns out, is very pleasant. Even sooooo!

Cream with sour cream and condensed milk

But I got the biggest thrill from working with sour cream. Here in Greece it is a slight delicacy that can only be found in infrequent Russian stores, so I use it very rarely. And I never particularly liked this cream. Besides, it never keeps its shape. But that's what I thought until I bought it 30% sour cream. And here my world has turned upside down.

Now I consider sour cream one of the most delicate, tender and pleasant to work with. Moreover, as it turned out, rich sour cream holds its shape perfectly.

What is he like, this classic Pancho?

But let's still go back to classic cake Pancho.

At the time when you started asking me to write a recipe for this cake, I had a very vague idea about it. Therefore, my innate confectionery curiosity also played a role here, and I did a little research. This is what I got.

They say, classic recipe Pancho cake was resurrected from the past by employees of the Moscow confectionery company Fili Baker, who split their grandmothers and learned from them the secrets of making this homemade cake, which they had been making since 1860.

When Philly Baker introduced this cake into production, it instantly gained wild popularity and became a people's favorite.

I myself have never tried store-bought Pancho, but they say that it has deteriorated quite a bit lately, and it became impossible to eat it.

Let's figure out what the authentic version of this cake is.

For classic Pancho it is used the most ordinary chocolate sponge cake , simple sour cream made from sour cream with condensed milk and vanilla, canned pineapples and peaches, walnuts and chocolate glaze. All!

No gelatins and no thickeners. White sponge cake is also useless here. Nothing is needed here. Everything was thought out by our great-grandmothers to the smallest detail.

BUT! I have one important note-complaint to the classic Pancho. Pineapples don't suit me at all. Well, no way.

Oh yes! RECIPE!!

Recipe for Pancho cake with pineapple

We will need:

for chocolate sponge cake

• eggs - 4 pcs.
• sugar - 120 gr.
• flour - 100 gr.
• cocoa powder - 20 gr.

for interlayer

• canned pineapple and/or peach - 250 gr. + some juice for soaking
• walnuts - 100 gr.

for sour cream

• sour cream, 20-30% - 750 gr.
• condensed milk - 400 gr. (1 jar)
• vanilla sugar - 10 gr.

for covering

• heavy cream, 33-35% - 100 gr.
• vanilla sugar - 10 gr. (preferably with natural vanilla )

for chocolate glaze

• dark chocolate - 45 gr.
• instant coffee - 1/3 tsp.
• heavy cream, 33-35% - 35 gr. (excellent quality These ones )
• sugar - ½ tbsp.
• honey - ½ tbsp.

Step-by-step preparation with photos

Biscuit

I made a demonstration video on how to prepare the biscuit:

Cream

Assembling the cake

I don’t really like Pancho’s version of a heap of sponge cake with cream, so I make it in the shape of a hemisphere, putting the cake upside down.

Chocolate glaze

Coating

I highly recommend that you prepare just such a glaze. It is uniquely delicious!

Well, that's all. And just try not to make this folk cake at home! You will really regret it :-) A store-bought one was not even close.

Good luck, love and patience.

In contact with

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How to make homemade Pancho cake with pineapples.

Be sure to please your loved ones with this cake. It is very easy to prepare and the taste is wonderful. Delicate, soaked in sour cream, each piece melts in your mouth.

Recipe for homemade Pancho cake with pineapples:

For the test:

• 2 ½ cups flour;
• 4 eggs;
• 2 cups sugar;
• 1 glass of milk;
• 1 glass refined vegetable oil;
• 1 sachet of baking powder 11 g;
• 1 tbsp. spoon of cocoa;
• 1 packet of vanilla sugar.

For cream:

• 1 kg sour cream 15% fat;
• 1 cup of sugar;
• 20 gr. gelatin;
• 200 ml, pineapple syrup;
• 1 can of canned pineapple.

For the glaze:

• 1 chocolate bar 90 gr.;
• 50 gr. butter.

Progress: