Pancho cake step by step classic recipe. Pancho cake is the main example of Moscow confectionery. Dessert in a slow cooker

Anyone who has tried Pancho cake at least once will forever remain a fan of this unforgettable culinary masterpiece. The cake is not only original and very beautiful, it is also incredibly tasty - more tender than a tender cloud. In addition, it is quite simple to prepare, you can make many variations: Pancho cake with pineapple, Pancho cake with bananas, Pancho with cherries, etc. Be sure to cook, especially since the Pancho cake recipe is simple, the preparation itself is easy and exciting))).

Ingredients:

1 cake 2.5 kg.

biscuit dough:
6 pcs. eggs
1 glass of premium flour
2 tbsp cocoa with a slide
1.5 cups sugar
1 tsp vanilla sugar
filling:
500 gr. canned pineapple
1 cup shelled walnuts
1/2 cup raisins
cognac and/or pineapple juice
butter cream:
800 ml. cream with 35% fat
4 tbsp powdered sugar
chocolate glaze:
100 gr. dark chocolate
50 ml. milk

Biscuit for cake "Pancho"

If you decide to cook a small Pancho cake for testing, then I recommend baking a cake of 4 eggs, and also reduce the amount of cream and filling accordingly. If you plan to bake Pancho for a festive feast, then we bake a cake of 6 eggs. Don't worry, there won't be much. Yes, the cake turns out to be huge, more than 2.5 kg., But thanks to the fruit filling and air cream, the cake goes very easily)))))
So, in a rather voluminous bowl, pour a glass of sifted flour (a glass of 250 ml., Pour flour with a small slide).

Add 2 tbsp. cocoa powder "Golden Label" or any other dark cocoa without sugar and other impurities.

Stir, add vanilla. I do not put soda or baking powder in the Pancho cake dough. If this is a biscuit, then soda is not needed, it only spoils the taste of the biscuit. But if you are too lazy to beat eggs or there is no mixer or blender in your kitchen, then yes, you should put baking powder or soda (1 tsp of soda must be quenched with vinegar). Set the flour mixture aside.
Separate chilled eggs into whites and yolks. We use clean and dry dishes.
We begin to beat the chilled proteins with a mixer or blender, use the nozzle of the whisks. Beat until the whites increase in volume and turn white.

While continuing to beat, add half of the sugar indicated in the recipe in portions. Whip the whites until a fairly dense white foam is obtained.

Add the remaining sugar to the yolks and beat with a blender until the yolks increase in volume and brighten.

Add a little whipped egg whites to the beaten yolks, mix lightly.

Put the resulting mixture into a bowl with flour. From top to bottom, gently mix everything. Then add the rest of the proteins and gently mix again. We try not to leave lumps. Do not mix with a blender, whipped protein will settle.

It turns out an airy chocolate dough, which we spread in the prepared form (we cover the bottom of the form with parchment).

Spread the dough evenly to get a more or less even surface.

We put the chocolate biscuit in a well-heated oven (we turn on the oven in advance, warm it up for at least 15-20 minutes at a temperature of 200 ° C).
We bake the Pancho biscuit for 35-40 minutes at a temperature of 180 ° C. If there is, set the "convection" mode.

We take out the finished biscuit from the oven, let it cool slightly, carefully remove it from the mold. Leave to cool completely, but it is better to bake a biscuit in advance and cut it the next day.

Filling for the cake "Pancho"

For the filling, we need a large can of canned pineapples, net weight without water is approximately 490-500 gr. Pineapple cut into cubes.

We also need a glass of peeled walnuts, which should be crushed with a rolling pin.

I also always put raisins in the filling. We will need half a glass of raisins, which we must soak in brandy or water. By the way, raisins are not included in the classic Pancho cake recipe, but I advise you to try, raisins are in perfect harmony with nuts, cream and chocolate biscuit, significantly improving the taste of the cake.

Cream for cake "Pancho"

Cream for Pancho cake will be creamy. It turns out a little more expensive than sour cream, but much tastier and more airy. So, we take fresh liquid cream, the fat content of which is at least 30%. The cream must be well chilled.
We begin to beat with a mixer (frame nozzle) or a blender (broom nozzle). Beat at low speed first, then gradually increase the speed.

Gradually add powdered sugar.

Whisk until the cream has doubled in volume and thickened.

It is important not to miss the moment and stop in time. When whipping for a long time, the cream forms butter and water (this is how butter is made). We hide the whipped cream in the refrigerator.

Assembling the Pancho cake

Now let's start assembling Pancho. We take the cooked biscuit, at a height of 1-1.5 cm from the bottom, cut the biscuit into two parts.

The bottom thin cake will be the base of the cake.
We cut the thick cake into small cubes, it's okay if they are a little different)))))

We shift the soaked raisins to the pineapple, add the syrup from canned pineapple to the remaining cognac - this will be our impregnation for the cakes. To make the Pancho cake delicious, you will need quite a lot of impregnation - about 150-200 ml.

So, we impregnate the bottom cake.

We put pieces of pineapple, raisins and nuts.

Spread a generous amount of buttercream on top.

We put biscuit cubes on top of the cream so that there are rather large gaps between them. We pour the cubes with impregnation.

Put chopped pineapple, raisins and nuts. It is desirable that the filling falls into the gaps between the cubes, but this is how it will turn out))))

Lubricate generously with cream. It is desirable that the cream also falls between the cubes.

On top of the cream, again put a loose layer of biscuit cubes, soak the cubes, put pineapples, raisins and nuts, cover everything with plenty of cream.
Similarly, we continue layer by layer until all the cubes and filling are over. At the same time, the diameter of each new layer should be less than the previous one, so that at the end we get a slide.
Coat the cake on all sides with cream and hide in the refrigerator.

You can decorate the Pancho cake at your discretion, but the generally recognized decoration, so to speak, Pancho's calling card is chocolate drips.
You can melt the chocolate either in a water bath, or heat the milk in a small saucepan. Then, with the fire turned off, crumble the chocolate into hot milk. Stir vigorously with a spatula until the chocolate melts and mixes with milk, forming a homogeneous chocolate coating.
Let the chocolate cool slightly and then pour it over the cake. Pour in trickles, because if you arrange an avalanche of hot chocolate, the buttercream will melt and flow.

Well, that's all, or almost all. We put the Pancho cake in the refrigerator for 10-12 hours, so that it is properly soaked. Of course, whoever is very unbearable can cut the cake in two or three hours. But believe me, after a long soak, the cake is not just delicious, but divinely delicious - so tender that it literally melts in your mouth. I also recommend trying the amazing cherry pie, well, very tasty and unusual.

There are a lot of step-by-step recipes for Pancho cake, in many of them it is a cake in the form of a slide made from pieces of airy biscuit, with sour cream and pieces of pineapple or other fruits. However, this dessert can be diversified with various additives and add something new to each recipe.

Classic Sancho Pancho recipe with sour cream and pineapple

This is a technically simple cake that any novice confectioner can master. The main thing is to bake a biscuit and make sour cream, and then you just need to assemble the cake from pieces and add nuts and canned pineapples to the filling.

Cooking time: 2 hours 20 min.

Servings: 8.

3 o'clock 25 min. Seal

For the biscuit, beat the eggs into the bowl of a mixer, pour in the sugar. Beat the mixture until light and the mass increases in volume.

Pour the condensed milk into the bowl to the egg mixture, beat for about 1 minute. Add sour cream and beat until smooth.

In a separate container, mix dry products: flour, salt, cocoa, soda, baking powder and vanillin. Sift them all through a sieve.

Add the dry mixture to the egg mixture, beat with a whisk or a mixer so that there are no lumps.

Line a baking sheet with parchment paper and pour in the batter. Preheat the oven to 180 degrees. Bake a biscuit for 45-50 minutes. If the wooden toothpick comes out dry, the cake is ready.

Leave the cake to cool in a baking dish, then take it out, wrap it in cling film and send it to the refrigerator to ripen for a couple of hours, at least for an hour. During this time, the moisture in the biscuit will disperse from the center to the edges, it will become denser, and will not crumble when cutting.

Open a can of canned pineapples, drain them on a sieve and let the syrup drain. Cut pineapples into small cubes.

Roast the walnuts in a dry frying pan. When they have cooled, grind the nuts between your hands to break off the brown husk that gives bitterness.

Chop the walnuts in a food processor or with a knife into medium-sized pieces.

For cream, beat sour cream and sugar with a mixer until smooth and slightly airy. Set aside a quarter of the cream to cover the cake. If you come across liquidish sour cream, you can put it in gauze folded 4 times and hang it for a couple of hours above the container. The whey will leave, the dense part will remain, but the weight of the sour cream will decrease.

Remove the cooled biscuit from the film, cut into cubes 2x2 cm in size.

Pour biscuit cubes into a bowl where the cream lies, add nuts and pineapple.

Stir with a spatula so that all the pieces of biscuit are covered with cream.

For glaze, in a small saucepan, combine sour cream, cocoa powder and sugar. Cook until all ingredients are dissolved, stirring all the time. Cool glaze a little.

Put the mass on a dish in the form of a slide. Drizzle the cake with the reserved sour cream. Pour the icing into a pastry or regular bag, cut off a corner and pour over the cake, writing out any patterns.

Bon Appetit!

Sancho Pancho with walnuts at home

In chocolate cake Pancho, the abundance of walnuts goes well with cherries, sweet nectarine and sour cream.

Cooking time: 2 hours 50 min.

Servings: 8.

Ingredients:

For the biscuit:

Wheat flour - 200 g;
Large chicken eggs - 2 pcs.;
Sour cream - 175 g;
Sugar - 180 g;
Condensed milk - 170 g;
Cocoa powder - 30 g;
Baking powder - 1.5 tsp.

For cream:

Sour cream 25% - 1 kg;
Sugar - 190 g;
Vanillin - 3 g.

For filling:

Ripe nectarines - 2 pcs.;
Cherry - 120 g;
Walnuts - 140 g.

For glaze:

Chocolate - 60 g;
Butter 82.5% - 35 g.

For impregnation:

Cherry juice (from frozen cherries) - 40 ml.

Cooking process:

Sift flour, cocoa powder and baking powder together into a bowl.
In a bowl, mix eggs with a pinch of salt, beat with a mixer until doubled in volume. Pour sugar in several steps and beat for about 5 minutes. The mass will turn white and become lush.
Add sour cream, condensed milk (not boiled), stir.
Add the dry ingredients to the liquid mixture in parts, beat everything with a mixer until a homogeneous consistency.
Pour into a mold and send to a preheated oven for 45 minutes. at a temperature of 180 degrees. Check readiness with a wooden skewer.
Lightly fry the nuts in a dry frying pan, grind between your hands to get rid of the brown husks. Chop coarsely with a knife.
Mix thick sour cream with sugar and vanillin, let stand on the table for about 10 minutes, so that the sugar crystals dissolve. Cover with cling film and put in the refrigerator.
Let the biscuit cool slightly in the pan and transfer it upside down to a wire rack to cool completely.
Remove pits from washed cherries (thawed or fresh), add 60 g of sugar, cook after boiling over medium heat, stirring, for another 5 minutes. Part of the juice released during cooking, leave for impregnation, drain the rest.
Cut off 1 cake about 1 cm thick from the bottom of the cooled biscuit, cut the rest into small cubes.
Put the sliced cake on a dish, soak with cherry juice syrup with a brush.
Postpone 5 tbsp. l. cream separately, the rest will go into the cake. Lubricate the cake with cream, put pieces of nectarines on the cream, spread out some of the cherries and nuts.
Roll part of the biscuit pieces in cream, lay out the next layer. Then again fruits, berries and nuts. Layer, thus, the cake, forming a slide.
Lubricate the cake with the rest of the cream and put in the refrigerator for 2 hours.
After 2 hours, prepare the glaze. Melt the chocolate in pulses of 5-10 seconds. in the microwave, stirring after each use. Add butter at the end, it will melt from the temperature of the chocolate. Allow frosting to cool slightly and pour over cold cake.

Bon Appetit!

Delicious No Bake Pancho Cake Recipe

Quick version of the cake hastily Useful when you don't have time to bake. In this case, ready-made purchased biscuit cakes, which can be found in any supermarket, will come to the rescue.

Cooking time: 20 min.

Servings: 6.

Ingredients:

Biscuit cakes - 225 g;
Sour cream 26% - 800 ml;
Sugar - 150 g;
Canned pineapples - 360 g;
Walnuts - 70 g;
Vanillin - 4 g;
Milk chocolate - 40 g.

Cooking process:

Mix thick fat sour cream in a deep bowl with granulated sugar and vanilla and beat with a mixer. Let stand at room temperature for 7-10 minutes, so that the sugar is completely dissolved in sour cream and does not crunch on your teeth, then refrigerate.
Cut the finished biscuit from the store (preferably chocolate) into cubes with a side of 2 cm.
Ignite the nuts in a frying pan, blow the husks out of them and chop with a knife or blender to a state of large crumbs.
Put the pineapples in a sieve, drain the syrup and cut into small cubes.
In a detachable form, grease the bottom with a small amount of cream. Lay out a layer of biscuit pieces. Pour cream on top.
Lay out pineapples and sprinkle with nuts. Cover with a layer of biscuit pieces.
So collect the whole cake. Top it with a layer of cream and refrigerate for 2-3 hours to soak.
Melt the chocolate in a water bath or in short pulses in the microwave (the main thing is not to overheat, otherwise it will curl) and pour the chilled cake on top.

Bon Appetit!

A simple and very tasty Pancho cake recipe with cherries

The sourness of the cherry perfectly sets off the sweetness of most chocolate biscuits. For the recipe for this cake, canned cherries are taken, the syrup will not disappear either - it will go for impregnation.

Cooking time: 1 hour.

Servings: 8.

Ingredients:

For test:

Wheat flour - 250 g;
Chicken eggs - 5 pcs.;
Sugar - 310 g;
Baking powder - 7 g;
Cocoa powder - 25 g;
Salt - 1 pinch.

For cream:

Sour cream from 26% fat - 960 g;
Sugar - 375 g;
Vanillin - 5 g.

For filling:

Canned cherries - 190 g;
Cherry syrup - 75 ml.

Cooking process:

Mix sifted flour, cocoa and baking powder.
Separately, beat eggs into a bowl, add a little salt, sugar and beat with a mixer at high speed until light and double in volume.
Pour the dry mixture into the egg mass, gently mix with a spatula from top to bottom so as not to damage air structure meringues.
Pour the dough into a silicone mold, bake for about 50 minutes. in an oven preheated to 180 degrees. Willingness to determine the dry wooden skewer.
Cool the biscuit to room temperature, wrap in cellophane and refrigerate.
Mix sour cream, vanilla and sugar in a bowl, beat for about 5-7 minutes. mixer. The sugar grains should melt. Set aside about 1.5 cups of cream separately and put in the refrigerator.
Cut the biscuit into thick sticks and small cubes.
Throw the cherry on a sieve, pour the syrup into a cup.
Put a layer of chopped biscuit, soak it with syrup with a brush. Sprinkle with a thick layer of cream, lay out some of the berries.
Next, again lay out a layer of biscuit pieces, etc., until the biscuit, cream and cherries run out. Form a cake in the form of a slide so that it tapers up. Put the dessert in the refrigerator for an hour.
After an hour, take the cake out of the refrigerator, grease it with the rest of the sour cream with a spoon.

Bon Appetit!

Delicate Sancho Pancho with bananas at home

A non-classical version of the filling for Pancho cake is bananas. They can be caramelized, but if there is no time for this, then you can simply cut them into pieces. The main thing is to choose ripe bananas - with their sweetness they will best emphasize the taste of sour cream.

Cooking time: 2 hours.

Servings: 8.

Ingredients:

For test:

Wheat flour - 160 g;
Chicken eggs - 4 pcs.;
Sugar - 140 g;
Cocoa powder - 25 g;
Vanillin - 5 g;
Baking powder - 1 tsp;
Salt - a pinch.

For filling:

Bananas - 2 large.

For cream:

Sour cream 26% fat - 780 g;
Sugar sand - 260 g.

For glaze:

Dark chocolate - 60 g;
Fatty cream 33% - 32 ml.

Cooking process:

Eggs need to take the largest. Break them into a bowl, start beating with a mixer at high speed.
Pour in a little sugar mixed with vanilla in a thin stream, continuing to beat for about 6-7 more minutes.
In a separate bowl, sift flour with baking powder and salt, mix.
In three steps, pour the flour mixture into the egg mass, carefully mix the dough with a spatula.
Heat the oven to 180 degrees. On a baking sheet, place 2 molds of 17 cm in diameter or one large one about 20-24 cm. Grease the sides of the molds with oil and sprinkle with flour (if they are not silicone). Pour the dough into the molds, dividing in half (if there is only one mold, just pour all the dough into it).
Bake the biscuits for about 45 minutes, checking for doneness with a wooden toothpick. Cool in the form, take out and put in the refrigerator, wrapped in cling film.
For cream, mix sugar with sour cream and beat with a mixer for about 5 minutes. You can add a couple of drops of banana flavor or purchase dry banana powder from a candy store to give the cream a light banana flavor.
Peel bananas and cut into small cubes.
Remove the biscuit from the film and cut into medium cubes.
Put a layer of biscuit on a dish, then lay out the banana slices and pour everything over with sour cream. Again put the biscuit, bananas and cream. Thus form a cake in the form of a sloping slide. Top the cake with the rest of the cream.
For the glaze, heat the cream, break the chocolate into small pieces and stir until the chocolate melts. Drizzle icing on top of cake.

Bon Appetit!

Classic recipe for Pancho cake in a slow cooker

Biscuit for a cake in a slow cooker rises very well, it turns out lush and slightly moist. This great alternative if you don’t want to mess with the oven or if you run around Small child, which can be burned on the door of a hot oven.

Cooking time: 2 hours.

Servings: 8.

Ingredients:

Chicken eggs - 6 pcs.;
Wheat flour - 170 g;
Sugar - 250 g;
Citric acid - 0.5 tsp;
Vanilla extract - 1 tsp;
Corn or potato starch - 60 g;
Sour cream with a fat content of 25% - 800 g;
Sugar for cream - 200 g;
Walnuts - 80 g;
Canned pineapples - 1 can.

Cooking process:

Separate the whites from the yolks. Start whipping the whites with a pinch of salt and citric acid until foam appears, pour in a little sugar in a thin stream, add speed at the mixer and beat until dense peaks.
Beat the yolks separately or grind with the remaining sugar and vanilla extract until white.
Sift starch and flour into a bowl with yolks, mix, put 1/3 of the proteins there and stir with a spoon. Add the remaining proteins and mix gently from top to bottom.
Put the dough into the multicooker bowl and set the “Baking” program for 65-70 minutes. After switching off, do not open the device for about 15 minutes. Then pull out the bowl with the biscuit, cool, turn over and put on a dish.
Cut the cake 1.5 cm thick from the biscuit, cut the rest into medium-sized cubes.
Beat sour cream and sugar together and leave for 10 minutes. on the table to dissolve the sugar.
Drain the juice from the pineapples and cut them into pieces.
Soak the whole cake with pineapple syrup, spread with cream, spread nuts and pieces of fruit over it.
Set aside part of the cream on the coating, and put biscuit cubes, the remains of nuts, pineapples in the rest of the cream and mix. Put this mass in a slide on the cake.
Lubricate the rest of the sour cream on top and remove to soak for 1-2 hours.

Bon Appetit!

How to make Pancho Gingerbread Cake?

A quick "lazy" cake from ready-made products will save when there is no time or energy left to prepare a full-fledged dessert. In terms of taste, it is in no way inferior to the purchased one, the main thing is to take fragrant soft gingerbread, ripe bananas and high-quality chocolate.

Cooking time: 30 min.

Servings: 4.

Ingredients:

Chocolate gingerbread - 350 g;
Sour cream 26% fat - 410 g;
Large bananas - 2 pcs.;
Powdered sugar - 140 g;
Milk or dark chocolate - 70 g.

Cooking process:

You need to buy gingerbread without filling. Be sure to check them in the package for freshness and softness. Cut all gingerbread cookies horizontally into 2 halves. If there were crushed gingerbread cookies in the package, they must also be left to assemble the cake.
Bananas peeled and cut across into slices of 0.5 cm thick.
It is advisable to buy powdered sugar without starch in the composition or make it at home. The main thing is to grind the sugar as much as possible in a coffee grinder so that the coarse powder does not crunch then on the teeth in the cream.
For cream, mix powdered sugar with sour cream, beat for about 3-5 minutes, so that the powder melts in the cream. Do not be afraid, initially the powder will thin the sour cream, but then everything will thicken again to its original consistency.
Dip the halves of the gingerbread into the cream as a whole and spread in a single layer on a plate. Caulk the holes between the gingerbread cookies with pieces of chopped gingerbread. Lubricate everything with sour cream.
Arrange banana slices on gingerbread, cover with the next layer of gingerbread. According to this principle, collect the entire cake, forming it in the form of a slide.
Lubricate the cake with a large amount of cream and pour over melted chocolate. Remove for impregnation for 2-3 hours, but if necessary, you can eat in half an hour.

Bon Appetit!

Step-by-step recipe for making Sancho Pancho with condensed milk

A very tasty cake is obtained if you add condensed milk to the classic sour cream, it softens the taste of sour cream and then you can not add sugar to the cream.

Cooking time: 1 hour 50 min.

Servings: 6.

Ingredients:

For the biscuit:

Chicken eggs - 4 pcs.;
Sugar - 130 g;
Wheat flour - 100 g;
Cocoa powder - 25 g.

For cream:

Sour cream from 25% fat - 750 g;
White condensed milk - 1 can;
Vanilla sugar - 12 g.

For filling:

Walnuts - 90 g;
Canned pineapples - 240 g.

To cover:

Cream from 33% - 100 g;
Vanilla sugar - 10 g.

For glaze:

Chocolate - 100 g;
Fatty cream - 50 g.

Cooking process:

Preheat the oven to 200 degrees. Line the bottom of a 22cm mold with parchment paper.
In a bowl, combine eggs with sugar and beat with a mixer until doubled in volume.
In another bowl, sift the flour and cocoa powder, mix a little into the eggs and beat.
Pour the dough into the mold and bake for about half an hour. Remove the biscuit from the oven and cool in the form.
Beat fat sour cream with condensed milk and vanilla sugar until fluffy.
Drain the syrup from the pineapples, cut the fruit into cubes.
Ignite the nuts in a dry frying pan, remove the brown dry husk if possible and chop coarsely with a knife.
Cut the biscuit into cubes with a side of 2 cm, put in a cream. Send nuts and pineapples there. Mix carefully and put on a dish in the form of a tightly packed slide.
To cover, beat cold cream (you can keep it in the freezer for about 5-10 minutes) with vanilla sugar until stiff peaks form. Brush the surface of the cake with this cream using a tablespoon.
For the glaze, bring the cream to a boil and pour over the chocolate broken into small pieces, stir to melt the chocolate. Drizzle this frosting over a well-chilled cake.

Bon Appetit!

Delicious chocolate cake Sancho Pancho

For lovers of all things chocolate, we present the Pancho cake, in which chocolate is not only a biscuit, but also a cream. Bananas can be replaced with cherries, so it will also be delicious.

Cooking time: 1 hour 45 min.

Servings: 6.

Ingredients:

For the biscuit:

Wheat flour - 1.5 cups;
Chicken eggs - 2 pcs.;
Kefir 3.2% fat - 1 cup;
Sugar - 1 cup;
Cocoa powder - 2 tbsp. l.;
Baking powder for dough - 1 tsp.

For filling:

Bananas - 3 pcs.

For cream:

Sour cream 26% - 350 g;
Cocoa powder - 1 tbsp. l.;
Sugar - 1 glass.

Cooking process:

In a bowl, mix eggs and sugar with a pinch of salt, beat until fluffy and growing in volume. Add fatty yogurt and stir.
Sift flour with cocoa and baking powder, gradually add to the egg mixture and beat thoroughly with a mixer.
Heat the oven to 180 degrees, grease the mold with oil and dust with flour. Pour the dough into the mold and send to the oven for 20-30 minutes. If the diameter of the mold is large, then the dough may bake faster. Check with the dry skewer method.
Cool the biscuit in the form, wrap in cling film and put in the refrigerator.
Mix sour cream, cocoa and sugar in a bowl, beat with a mixer for about 5 minutes, put in the refrigerator, after setting aside about 100 g of cream for the final coating.
Cut the biscuit into medium sized cubes. Peel bananas and cut into slices about 4 mm thick.
Divide the biscuit cubes into 3 parts. Put the first part on a dish, grease it very generously with cream and put bananas on it.
The next layer of biscuit will be slightly smaller in diameter to get a slide. Pour chocolate cream over the biscuit in fat and cover with banana slices.
Mix the rest of the biscuit with the rest of the cream, cut the banana slices into quarters and add to the biscuit, mix. From this mass make the top of the cake.
Cover the cake with cream with a spatula or spoon and refrigerate for impregnation.

Bon Appetit!

A simple recipe using peaches

Alternatively, you can add fresh peaches to the filling for Pancho cake, you need to choose juicy and ripe ones. The dessert turns out to be very tender, airy and truly summery.

Cooking time: 1 hour.

Servings: 4.

Ingredients:

For the biscuit:

Chicken eggs - 3 pcs.;
Sugar - 70 g;
Wheat flour - 75 g;
Cocoa powder - 1 tbsp. l.;
Corn starch - 10 g;
Baking powder for dough - 1.5 g.

For cream:

Sour cream 26-30% fat - 500 g;
Powdered sugar - 120 g.

For filling:

Fresh peaches - 6 pcs.;
Butter 82.5% - 1 tbsp. l.;
Sugar sand - 2 tbsp. l.

For glaze:

Dark chocolate - 130 g;
Cream 33% - 60 ml.

Cooking process:

Cut the peaches into 10 pieces, discard the pits. Melt butter in a pan, add sugar. Put the peaches in this liquid, fry over high heat for about 2-3 minutes. Put the cooled pieces of peaches on a sieve, drain the juice into a cup.
Beat well-chilled sour cream until fluffy, add powder and juice drained from peaches, beat again. Remove to refrigerator.
For sponge cake, mix eggs with sugar, beat with a mixer until fluffy and increase in mass in volume. Sift in flour, cocoa, cornstarch and baking powder.
Cover the bottom of the form with food parchment, grease the sides with butter and sprinkle with flour, shake off the remnants.
Bake in an oven preheated to 200 degrees for about 10-15 minutes. Cool and cut into 2 cm cubes.
Mix the biscuit with sour cream (leave a little for coating), add peaches there. With wet hands, form a hill on a plate from the mass, grease with cream and put it in the refrigerator to soak.
Bring the cream to a boil, finely chop the chocolate and stir it in the cream until dissolved, then cool the icing slightly. Drizzle frosting over chilled cake.

Bon Appetit!

Fili Baker Confectionery Company last years gained unprecedented popularity, which is primarily associated with the Pancho cake. The recipe for this magnificent sour cream cake became a real hit, equaling in popularity with the much-loved Soviet "Prague", "Bird's Milk" and "Poor Jew". The original recipe for a cake made in a confectionery is shrouded in secrets, and in fact, is a trade secret of the corporation itself.

At the moment, we can safely say that, despite the fact that you may not have a proprietary recipe, you can easily cook such a cake, because it is based on our grandmothers' so beloved recipes. The ingredients used in the cake itself are quite simple, so just by learning the information from this article, you will be able to prepare this dessert.

In Soviet times, the Pancho cake was already quite famous, just under completely different names. The standard name by which it is known today is already an invention of the manufacturing company itself.

At its core, the cake itself is a confectionery masterpiece, consisting of completely ordinary ingredients. Here you just need to perfectly combine a wonderful airy biscuit with a lot of fruit and the most delicate cream of sour cream. All other ingredients are also quite prosaic, since almost any cake cannot be imagined without them. These include cocoa, eggs, flour, lemon juice, baking powder, and very high-fat sour cream. And of course, great chocolate for icing.

None of these ingredients require special preparation, so it will be quite simple to prepare such a cake, despite the rather large number of necessary ingredients. The only important point is that all the ingredients used must be warmed to room temperature, so they will need to be taken out of the refrigerator a couple of hours before cooking.

Classic cake "Pancho" with pineapples

Cooking time

calories per 100 grams

It is this recipe, which contains pineapples in its composition, that has become most widespread throughout the country. It takes a long time to prepare, but the result is completely worth all the effort.

In fact, this recipe differs very little from the classic one, so here you should mainly focus on the filling. It is imperative to remove the pits from cherries, and also bake two cakes instead of one.

For cream:

Time limit: 100 minutes.

Calorie content: 262 kcal.

In a separate bowl, mix sugar and eggs together. Beat them with a mixer until a sufficiently fluffy foam appears. After that, sour cream and vanillin should also be added to this mixture. At this stage, be sure to add quenched soda. Do this with lemon juice. Mix all the dough well until smooth and divide into 2 completely equal parts, since you will need to bake 2 cakes;
When the dough is divided into different bowls, it will be necessary to add dried fruits to the first. They must be pre-cooked, that is, steamed in boiling water for at least 15 minutes. Dried apricots must then be cut in half, and then rolled in flour. This will help the dried fruits not to sink to the bottom of the biscuit, but to be evenly distributed;
In the second bowl, mix the dough for the dark cake. To do this, add cocoa powder and flour to the mixture. The dough will need to be kneaded quite carefully;
Both cakes are baked for about 25 minutes. To do this, put the molds in the oven, which has already been heated to 200 degrees before. Cool the biscuit by covering the mold with a towel;
Now start preparing the cream. To do this, simply beat the sour cream, constantly adding sugar to it in a thin stream. All dried fruits and cherries should also be prepared in advance. All excess moisture must be drained from the cherry. The light cake at this stage is also cut into cubes, each of which should then be dipped into the cream. After that, it is only necessary to assemble the dessert;
The dark cake will be the bottom layer here. Put it on a dish and grease with cream. After that, a slide is gradually laid out from the biscuit cubes, which must be stuffed with nuts, dried fruits and cherries quite often, preferably just filling the space between the cubes. Pour the cake with the rest of the cream and sprinkle with nuts. Sprinkle grated chocolate on top and refrigerate.

If you like slightly sour cakes and not just sweet ones, then this one is the perfect choice. It requires only one cake to be prepared, but its juicy taste will not leave anyone indifferent.

Ingredients	number
Eggs	6 pcs.
Sugar	400 g
cocoa powder	80 g
Lemon juice	5 ml
Sugar for cream	80 g
Flour	300 g
Soda	5 g
Bananas	400 g
Hazelnut	100 g
Sour cream	700 ml
Milk	60 ml
Butter	100 g

Time limit: 75 minutes.

Calorie content: 327 kcal.

Divide all eggs into whites and yolks. Gradually start beating the whites until they stop into a fairly stable foam. After that, start adding sugar and yolks to the mixture. When the sugar dissolves, using a whisk, gently begin to introduce half of the cocoa, the soda quenched with lemon juice, and then the flour. Knead the dough until it becomes homogeneous. Lubricate the form with oil and send all the dough into it. Bake for about 30 minutes until the crust is fully cooked. To check, simply use a toothpick;
The biscuit for this cake must be airy and tender. After it has cooled, it should be cut in half, in a ratio of approximately 1:2. For cream, beat sour cream with sugar, then proceed to picking up the cake. Put the thin half of the cake on the dish to make it the base. Fill it well with cream, and then lay out a layer of bananas cut into rings;
The second cake, thicker, should be cut into squares. Dip all the pieces in the cream and lay them on the base, gradually forming a slide. Do not forget to periodically add the filling in the form of ground nuts and bananas. When the cake is assembled, it should be poured with icing and put in a cold place. You can decorate the cake before serving with a little more bananas.

Do you want to know the truly perfect combination of products in the cake? This is, of course, a sweet cream of sour cream, a delicate biscuit and bananas. In no case should they be cut into very thin pieces, otherwise the whole taste will be lost.

Light brown ingredients	number
Flour	150 g
Kefir	200 ml
Sugar	200 g
Egg	1 PC.
Soda	1 teaspoon l.
Ingredients for dark crust
Kefir	200 ml
Egg	1 PC.
Flour	150 g
Sugar	200 g
Soda slaked	1 teaspoon l.
cocoa powder	2 table. l.
Filling Ingredients
Bananas	400 g
Sour cream	650 g
Sugar	200 g
To decorate the cake:
Bananas	400 g
banana yogurt	200 g
Chocolate	100 g
Walnut	50 g
Vegetable oil	30 ml

Time limit: 80 minutes.

Calorie content: 198 kcal.

Banana cake should be unusually light, so kefir must be used for cakes here. First, pour kefir into one bowl, and then, gradually whisking, add another egg and sugar. After that, carefully sift the flour and introduce it gradually, so that there are no lumps at all. The last thing you need to add soda to the dough, after which you should mix everything thoroughly with a whisk, and then leave to bake at 180 degrees;
When the light cake has already stood in the oven for about a quarter of an hour, then start cooking the dark cake. It is worth making it just like light, just be sure to add cocoa to it immediately after adding flour. After cocoa, soda is already introduced, since it must always come last because of the rather acidic soda, since in other cases it will simply extinguish it, preventing the dough from rising;
Each cake should be baked for at least 20 minutes, after which they should cool completely. Cut one of the cakes in half to make the base, and cut the rest of the biscuit into pieces;
Peel the bananas and cut into large enough pieces, add them to the biscuit cubes and mix everything. In a blender, combine the ingredients for the cream, that is, sour cream and sugar. Whisk everything and pour the biscuit and bananas with cream, then stir the whole mixture for a more even impregnation;
All this mixture must be laid out on the base. Use your hands for this, just compact the slide later. The top layer should be banana yogurt, which should be smeared over the surface. It should be soaked in the refrigerator, after which you need to decorate it with bananas soaked in chocolate icing. The rest of the icing should be poured onto the cake and lightly sprinkled with chopped nuts.

If you want to make the cream for your cake more tender, then you should replace the sugar in it with the same amount of powdered sugar, this will not only change the taste a little, but also make the cream cooking faster;
The icing for the Pancho cake should be prepared only from natural chocolate, cocoa is absolutely not suitable here. To prepare the glaze, break the chocolate into small pieces, and then mix them with butter. Put everything in a water bath and wait until the mass becomes brown and homogeneous.

In addition, the presentation of the finished product also makes a deep impression - at the sight of appetizing pieces soaked in delicate sour cream, there is an irresistible desire to taste the gastronomic masterpiece. You can make a dessert using classic or author's Sancho Pancho cake recipes. In most cases, the latter may differ in the choice of filling and design. In particular, someone prefers peaches, bananas or prunes to canned pineapple.

The five most commonly used ingredients in recipes are:

The basic idea of forming the cake remains unchanged: two biscuit cakes (one or both are painted in a pleasant light chocolate color with cocoa) - the first serves as the basis on which the second, cut into small pieces, is laid out. Slices of the second cake are dipped in sour cream with sugar. The formed hill is also coated with sour cream and icing. Glaze can be applied in the form of liquid smudges mixing with the cream, or in the form of straight lines diverging towards the base from the top, as well as zigzags, drops.

Cake Pancho, or Don Pancho, or Sancho Pancho is a relatively recent development of one of the Moscow confectioneries, which can be called a real find. Despite the fact that the recipe is simple, the cake has an excellent taste.

Biscuit for Pancho cake

For a biscuit required amount eggs (2-6 pcs.) are beaten with 200 g of sugar so that all the sugar is completely dissolved and a white foam forms.

Baking powder and flour are added to the mass. After that, you need to carefully knead the mixture, leaving no lumps. If there is a need for two types of cakes - regular and chocolate, then the dough is divided in half and cocoa powder is added to one. It also needs to be mixed thoroughly.

Cakes are baked in a form lined with paper, which must be carefully distributed on the form so that the cake is even. The paper does not need to be lubricated.

The cake is usually baked at a temperature of 180-200 degrees.

After baking, the cake should be allowed to stand for about 3-4 hours, then it will not crumble so much when cut.

After that, the biscuit is cut into two thinner cakes, one of them goes to the base of the cake, the other is cut into cubes of about 1.5x1.5 cm, which will then be placed on the base.

Pancho Cake Cream

For the manufacture of almost every type of Pancho torus, sour cream is used. 2 tbsp. 20% fat sour cream is mixed with 150 g of 30% sour cream and 130 g of sugar. Better sugar grind to powdered sugar before beating.

To make the cream more dense, you can add a little melted butter. After thorough whipping, the cream must cool well in the refrigerator.

Assembling the Pancho Cake

The features of assembling a Pancho cake of any kind are approximately the same. But still, there are two assembly options.

One way is to lay out pieces of biscuit on the base. In this case, each layer must be made smaller than the previous one. Then the cake will take desired shape- domes, slides or cones. The base must be lubricated with cream and sequentially lay layers of biscuit, carefully soaking with cream.

The second option involves laying out the torus in a bowl. It is necessary to choose the most optimal shape of dishes - either having the form of a truncated cone, or domed. The form should be carefully lined with cling film. Lubricate the bottom of the bowl with a small amount of sour cream and spread the layers of biscuit in the same way as in the first case, soaking each with cream. When the last layer of cakes is laid and soaked, it is necessary to cover the top with the base, as if with a lid, so that it fits snugly against the top layer of soaked cubes.

After hardening in the refrigerator for 6-8 hours, turn the form with the cake over and carefully remove the frozen cake by removing the cling film. It turns out a neat even shape. This option seems to be easier due to the fact that you do not need to carefully shape the cake, it will simply take the form in which you put it.

To make a cake you will need:

Break the eggs (6 pcs) into a bowl and mix until the volume increases. Add sugar (250) and stir. Pour flour (200g), cocoa (4 tablespoons) and baking powder (1 tsp). It is advisable to sift the flour, because when sifting, you can not only get rid of unwanted debris, but also give the flour a more airy structure, break up small sticky lumps .
For baking, it is better to take a detachable form, cover the bottom with food parchment, and grease the edges with oil and sprinkle with flour. Bake in the oven.
After the end of baking, lay out the biscuit and let it cool. It is better to leave the biscuit overnight to cool. The biscuit must be allowed to rest, then it will not crumble much.
For cream, beat 200 ml of cream with the addition of sugar (150 g) and sour cream (400 g) until a homogeneous mass is formed. For easier whipping, sugar can be replaced with powdered sugar. The use of powdered sugar greatly facilitates the preparation of creams - you do not need to beat vigorously.
To prepare the basis for Pancho, cut off a layer of about 1 cm from the bottom of the resulting biscuit. Cut the rest of the biscuit into cubes, from which a kind of slide will form. It is formed by layers of cubes soaked in the prepared cream. The next layer of cubes will be smaller than the previous one in diameter - so that a cone shape is obtained. From above, you also need to pour plenty of cream.
For glaze, melt butter (80 g) and chocolate (100 g), decorate the cake on top.
Ready Pancho should be allowed to soak well, at least 3 hours in a cold place.

Recipe with fruit and cottage cheese cream

To make a biscuit for this type of cake, you can take the same products. The technology of preparation is also no different.

The cream is prepared in almost the same way as in the classic version, but there are still differences.

Eggs must be beaten, firstly, with sugar until completely dissolved and increased in volume. Other components are added to the egg mass and thoroughly mixed. Everything is baked at 180 degrees until completely baked. For the cream, animal oil (400 g) having approximately the temperature environment, you need to gently beat with powdered sugar (200 g). This is much easier to do than with sugar, as there will be no undissolved grains. Cottage cheese (500 g) needs to be crushed as best as possible, for this you can rub it through a sieve, you can simply break it with a blender and add it to the oil mixture with ground nuts (200 g).
Tighten the bowl, which has the shape of a truncated cone, with a film. Add some cream to the bottom. Then comes a layer of cubes, mixed with pieces of peaches. So the stacking of layers of cubes and peaches continues (1 can). Each is shed with cream.
When the cubes run out, you need to lay the whole cake on top, as if covering all the ingredients with it.
Leave the bowl with the cake in a cold place for 6-8 hours.
For glaze, sugar (2 tbsp) is mixed with milk (3 tbsp), heated on the stove. Pour this mass into previously melted chocolate (100 g) and cow's butter (80 g).
The bowl with the cake must be taken out and turned over, removing the film from above. Then pour over the icing and let it harden on the cake.

Biscuit:

1 st. kefir;
1 egg;
1 st. Sahara;
1 st. flour;
1 tsp soda.

Pancho Banana Cake

For the second cake:

all the above ingredients + 2 tbsp. cocoa.

Filling:

600 g banana yogurt;
4-5 bananas;

For decoration:

4-5 bananas;
200 g banana yogurt;
100 g chocolate + 2 tbsp. l butter;
nuts (crushed).

To prepare delicate biscuit cakes, the ingredients are mixed so that there are no lumps of flour and sugar crunching under the teeth. Two cakes are baked in the same way, one of them will subsequently be taken as the basis, and the second will be cut into pieces. To obtain a cream, all components are mixed, and bananas are cut into pieces in the form of patches and added to the cream. The cake is laid out in much the same way as in all previous cases, each layer is covered with cream with pieces of bananas and a conical shape is given to it. From above, the product is decorated with bananas cut lengthwise, glued to the glaze.

Cake Pancho with cherries and dried fruits

Cream:

0.5 l sour cream;
1 st. Sahara;
200 g cherries;
100 g of raisins and dried apricots;
100 g nuts;
100 g chocolate.

To prepare the cakes, we need: eggs (2 pcs) are thoroughly mixed with sugar (2 tbsp), flour (1 tbsp), sour cream (1 tbsp), cocoa (2 tbsp), thorough kneading is required to avoid matted flour.

The dough is divided into two parts, in one of which cocoa is added to bake a brown biscuit. The technology for making the cream is very simple - the main thing is the thorough whipping of sour cream with sugar, until completely dissolved. In the resulting sweet mass, you need to add pieces of defrosted cherries (of course, it must first be thawed well). All this is mixed again and sent for cooling.

Laying out the biscuit and cream slide itself is no different from the classic Pancho cake recipe, with the only difference being that there will be cherry pieces in the cream, thereby coloring it in a beautiful pinkish color. It is also necessary to mold the cake in a standard cone-shaped form.

Pancho cake with pineapples

The ingredients for baking cakes are completely the same as those given in the recipes described above. All of them are mixed and baked, one is chosen for the base of the cake, all the rest are cut into cubes.

For cream:

800-900 g sour cream;
120 g of powdered sugar;
120-150 g canned pineapple.

For the frosting you will need:

50g chocolate;
1 tbsp butter.

Cooking:

The preparation of a biscuit begins with kneading a semi-liquid dough from all the prescribed components, then the base and cake are also baked, which must be divided into small cubes.
Cover the base well with cream and you can lay cubes on top, soaking each layer with sour cream.
After each layer of cream-soaked cubes comes a layer of pineapple.
Spread cream and pineapple on top. Let stand in a cold place.

Cake Pancho with condensed milk

For a biscuit you need:

4 eggs;
2 tbsp cocoa;
2 tbsp. flour;
1 b. condensed milk;
2 tsp baking powder, vanillin.

For the cream you need:

900 ml sour cream (20%);
Condensed milk;
Peaches and pineapples;
300 g cherries;
100 chocolates.

Cake of two cakes - vanilla and chocolate. First, one general batch is made.

Beat eggs (4) with condensed milk (1 b.), Add flour (2 tablespoons) and baking powder.
Add cocoa to one part, vanillin to the second.
Bake for 30 minutes at 180 degrees.
Each cake is divided into two parts.
Take any part as a basis, cut the rest.
Mix condensed milk with sour cream, cool. Cut fruits and cherries.
Lay out in layers.
Shape into a cone.
Drizzle with chocolate, let it brew well.

For Chocolate Pancho you will need:

Biscuit:

170 g of sugar;
200 g flour;
5-6 eggs;
third of Art. starch;
1/3 tsp vanillin and citric acid.

Cream and filling:

2 sachets of cream thickener;
750 g sour cream (15%);
150g sugar;
20 ml brandy (optional);
80 g of chocolate;
One can of pineapples and peaches each.

Cooking process:

Beat eggs, sugar and citric acid, flour, starch.
Select the "Baking" function in the menu, pour in the dough, select the time for 60 minutes and press "start".
Whip sour cream with sugar and cream thickener.
Fruit cut into cubes.
When the cake is baked and cooled, it is necessary to cut off the base of 2 cm. Cut the rest.
Pour the fruit syrup over the base and pile the cubes dipped in cream. When laying, adhere to the conical shape.
Pour the rest of the cream and chocolate over the cake.
It takes 3-4 hours to insist.