Sancho pancho cake in a slow cooker with pineapples. Chocolate Pancho with "drunk" cherries

03.04.202027.05.2017

Servings: 8
Cooking time: 2 hours 40 minutes

Recipe Description

I recently had a birthday and I, for my beloved, decided to bake a cake.

Of all the recipes, I chose a cake called "Pancho". I don’t know why they called him that ... but I remembered the times of childhood when I was jokingly called “Sancho - Pancho”.

It turns out, almost my personalized cake :), so I present you a step-by-step photo.

The cake turned out very tasty and well soaked in cream. I had two cakes at home: store-bought "Hoarfrost" and my "Pancho". The eldest son flatly refused the store and ate only homemade and ordered the same thing for his birthday;).

To cook Pancho cake in a slow cooker you need:

For the biscuit:

1 multi cup sour cream;
1 multi cup flour;
1 egg;
1 multi cup sugar;
0.5 teaspoon of soda.

For the chocolate biscuit:

1 multi cup sour cream;
1 multi cup flour along with 2 tbsp. spoons of cocoa;
1 egg;
1 multi cup sugar;
0.5 teaspoon of soda.

For sour cream:

200 - 300 grams of sour cream;
1 multi cup sugar;
Half a jar of condensed milk.

For glaze:

2-3 art. spoons of cocoa;
6 art. spoons of milk;
0.5 multi cups of sugar;
50 grams of butter.

Cooking step by step:

We bake a regular biscuit.
Mix sugar with an egg, beat with a mixer and add sour cream with flour and soda. Beat again until a homogeneous mass is obtained.
We turn on the multicooker and set the "Baking" mode for 60 minutes.
Lubricate the bottom with refined or butter.
Pour out the dough and close the lid.
After the signal, let the biscuit cool slightly and take it out.

Next, we make the same biscuit, only with the addition of cocoa.
I want to emphasize the amount of flour and cocoa - they should not be more than in the first biscuit, i.e. 1 multi cup.
We bake the dough in the same mode ("Baking" 60 minutes).

We leave the biscuits to cool, and we ourselves proceed to the preparation of sour cream.

To do this, you just need to mix sour cream with sugar and beat. Next, add condensed milk and mix.
By the way, if there is no condensed milk, it can be excluded.

We cut chocolate biscuit for two cakes.
We leave the bottom part for the base of the cake, and cut the top into cubes.

White biscuit completely cut into cubes.

Lubricate the base with sour cream and lay out a layer of white cubes, again grease with cream and lay out a layer of chocolate cubes.

Fruit can be added between layers, for example canned pineapple or cherries, they also put fresh fruits: bananas, kiwi, etc.

This is roughly what it looked like.
We make the cake in the form of a slide, and pour plenty of icing on top.

Sancho Pancho - a cake with such a peculiar name is not difficult to prepare using a slow cooker. But it turns out very tasty and beautiful, and can become a real decoration. holiday table for any celebration, even for a birthday, even for the New Year.

Pancho cake, as it is sometimes called briefly, is tender and airy. This is a real treat for both adults and children. This cake is also remarkable in that it allows significant variations in the recipe. So, instead of bananas, you can take almost any other soft and juicy fruits or berries, for example, pineapple, fresh or canned, pears or strawberries. Sour cream can be replaced with yogurt or condensed milk. You can make a Sancho Pancho cake and chocolate, for this you just need to add a couple of tablespoons of cocoa to the cream. In a word, the Sancho Pancho cake recipe gives a huge scope for your culinary imagination!

Well, it helps a lot in cooking. sancho-pancho cake multicooker, our invaluable assistant. In it we will bake a biscuit for our cake.

What we need for the Sancho Pancho cake in a slow cooker:

Biscuit Ingredients:

five pieces of eggs
200 grams of granulated sugar
140 grams of flour
vanilla packaging

Cream Ingredients:

750-850 grams of sour cream (preferably as thick as possible)
one glass of granulated sugar
three bananas

Glaze: dark chocolate bar

How to bake a Sancho Pancho cake in a slow cooker:

Cool and cut the biscuit into 3 cakes. Cut two of them into pieces, and leave the bottom one whole. Cut bananas into slices and prepare sour cream: beat sour cream with granulated sugar with a mixer.

We take a deep bowl, preferably with a round bottom. We line the bottom with cling film or polyethylene.

We put pieces of chopped biscuit on a fork and dip in sour cream, put in a bowl, alternating with chopped bananas.

Top with the remaining whole cake.

Invert onto a serving platter and drizzle the remaining sour cream over the cake.

Let's prepare the frosting. Melt a bar of chocolate in a water bath.

Pour the melted chocolate on top of the cake and put it in a cool place to soak.

Sancho Pancho cake in a slow cooker ready! Can be served on the holiday table. Bon appetit!

Both adults and children will be happy to eat such pastries. And the kids are still actively involved in the preparation of this delicious and very light cake.

To begin with, my son ordered to bake a simple cake "Pancho" for his birthday, I usually do it like "Earl ruins" put the pieces up, and now I decided to experiment ... that's what happened.
To begin with, mix the eggs with sugar, sour cream, soda slaked with vinegar.
Sift cocoa and flour into the dough, mix everything well. The dough should be slightly thicker than sour cream.

The cake can be baked in the oven, but I prefer in a slow cooker. I grease the bottom of the bowl with vegetable oil, sprinkle with flour so that the cake does not burn. Pour the dough into the bowl and send it to the slow cooker for 40 minutes, the "Baking" mode.

After 40 minutes, we open the multicooker and check whether our cake is baked, turn off the multicooker and close the lid, leave it for another 2 minutes in the multicooker to cool down a bit and move away from the bowl better.

We take out our cake from the bowl. We leave it to cool down.

Beat sour cream, sugar and vanillin until its grains dissolve for cream. Sour cream is better to take fatter.

As soon as the cake has cooled, then it is cut better, cut it, leaving the base of the future cake, somewhere 1-1.5 cm high. We soak it well with sour cream.

The remaining biscuit mode into pieces 2-3 cm.

We take a deep bowl, cover it with cling film, lay out canned pineapple.

Spread soaked in sour cream biscuit pieces. Sprinkle with walnuts.

Add pineapple.

We fill the entire plate, leaving 1-1.5 cm to put our cake base.

We spread the base, cover it with cling film, press it tightly. We remove the cake for 6-8 hours in the refrigerator for impregnation.

After the specified time, we take the cake out of the refrigerator, put it on a dish.

We're filming. Here's what I got. It turns out that even gelatin was not useful, it turned out to be a very strong cake.

You can decorate at your discretion. You can melt dark chocolate and just pour zigzags over the cake. Sprinkle with nuts, grated chocolate, etc. I had on hand milk chocolate, since my son is 15 years old, I just wrote like this ...

The cake was very rich and delicious. Happy tea!!!

Time for preparing: PT07H00M 7 hours

Approximate cost per serving: 150 rub.

It is no secret that a slow cooker greatly facilitates the cooking process, especially for baking. It turns out not only airy and tasty, but also does not burn, as when baking in a conventional oven. We offer you a recipe for cooking delicious and fragrant cake pancho in a slow cooker.

Dough Ingredients:

six raw eggs;
two glasses of sugar;
3-4 tablespoons of cocoa;
a pinch of soda;
two glasses of flour;
half a spoonful of lemon juice.

Ingredients for cream, filling and decoration:

600 grams of fat sour cream (30%);
a glass of sugar;
a bag of vanilla sugar;
a glass of walnuts;
jar canned pineapple(you can peaches);
chocolate bar;
a few tablespoons of milk.

Cooking pancho cake in a slow cooker

We separate the yolks and proteins, beat the second with a mixer with sugar (so that there are no grains of sugar). Now you need to carefully introduce the yolks, do not stop whisking.

We coat the bowl of the multicooker with oil and sprinkle a little flour on top (this is done so that you can easily pull out the finished biscuit, some housewives use semolina or crayons to grind crackers for this). Next, pour the dough into the bowl and set the baking mode for 60 minutes. After cooking, be sure to check for the complete readiness of the biscuit, and if necessary, bake for another 20-30 minutes.

Now, after the cake has cooled, it is necessary to cut off a layer 1.5 - 2 cm thick from it, the rest of the cake must be cut into cubes with a side of 3 centimeters.

Next, to prepare the pancho cake in a slow cooker, beat sour cream, sugar and vanillin, there should be no grains and cover the cake base with cream, at this time grind the nuts a little (not to flour). We put slices of pineapple (peach) and nuts on the cream. Next, each piece of biscuit must be dipped in the remaining cream and laid out on a cake base, while it is necessary to lay out the cubes in a slide alternating with nuts and pineapple. Be sure to pour the rest of the sour cream on top.

We melt the chocolate and pour milk into it. Fill the resulting slide and leave to soak. It turned out very delicious cake pancho cooked in a slow cooker.

Tea or coffee, especially in the evenings, is always accompanied delicious desserts. Cookies, cakes, cakes, casseroles are loved not only by children, but also by adults. Even if they don't want to admit it. Pancho in a slow cooker is an amazingly tasty, juicy and soft dessert that has many interpretations. We choose the best and enjoy homemade sweets.

Black and white dessert

Cake Sancho Pancho from "white" and "black" biscuits will decorate not only family tea parties, but will also become the highlight of the program on the festive table.

Products

For test:

A glass of sour cream;
a glass of flour;
a glass of sugar;
egg;
half a teaspoon of baking soda.

For the "black" biscuit, the ingredients are the same, plus a tablespoon of cocoa powder.

For cream:

Half a liter of sour cream;
sugar to taste;
vanilla sugar;
condensed milk optional.

With condensed milk, the cream will have a brighter taste, but in this case it is better to add fruits (fresh or frozen) to soften the cloying a little.

For chocolate glaze:

Dark chocolate bar (100 gr.);
5-6 art. l. milk.

Cooking

We put the finished Pancho dessert overnight in the refrigerator for impregnation. Garnish with candied rose petals or mint sprigs. When assembling the cake between the cubes, you can optionally put fresh or frozen berries. Diced bananas or kiwis are also suitable. This is especially true if you have prepared a cream with the addition of condensed milk.

Chocolate Pancho with "drunk" cherries

This is the perfect Sancho Pancho cake for the holiday table that includes an alcoholic touch. Certainly not suitable for small children. But adults will be very happy.