A big sweet greeting to all those with a sweet tooth. Today I want to talk about such a culinary masterpiece as pancho cake, which has long become a leader among original desserts. Unforgettable taste tender sponge cake with pineapples make this dessert truly masterpiece.

Pancho cake has one feature that makes it an almost universal creation. The cakes can be dark or light in color, depending on whether the recipe contains cocoa powder and in what quantity. Most often, both types of biscuits are prepared.

Classic recipe torta pancho with pineapples

If you take pineapples for your future treat, then this is a classic pancho cake, but you can diversify the taste by using cherries, strawberries, kiwi or other juicy berries and fruits for the filling.

To make pancho cake with cherries, you need to remove the seeds from the berries, being careful not to damage the pulp too much. You will need quite a lot of cherries so as not to disturb the very moist texture of the sponge cake for which it is famous.

For those who don’t have time or don’t want to bother with an intricate recipe, I suggest trying to make a curly pancho cake. This option cooks quickly and tastes just as good as the classic one. In addition, it can be a way out of a situation when guests are already on the doorstep.

For little housewives there is also a variety of dessert preparation. Little girls can make pancho cake without an oven to surprise their parents. This option is not complicated, does not require baking in the oven, so it can be made very quickly. You can also quickly make pancho cake from ready-made cake layers.

Classic is sour cream cake pancho, but if desired, you can make it with condensed milk, butter cream or with white glaze. Very delicious treat made with curd-banana cream, seasoned with lemon juice. Both pineapples and other fruits or berries with a characteristic sourness are suitable here, but of course, main ingredient- these are bananas.

I want to suggest step by step recipe with a photo of pancho cake with pineapples, and also talk about other options for this magnificent dessert. All of them are not difficult to perform. At home, this treat can be baked, made in a slow cooker, or without heat treatment, as you like.

This pancho cake with sour cream, the recipe for which I will give a little later. And if you replace sour cream with condensed milk, you get a curly pancho recipe. But still, at home, baking according to traditional recipes turns out tastier.

Grocery list

So what do you need to do classic cake Don Pancho.

• Flour - 2 cups
• Pineapple (canned) - 1 can
• Eggs - 6 pcs
• Sugar - 3 cups
• Sour cream - 500 g
• Soda - 1/2 tsp. (without slide)
• Cocoa powder - 4 tbsp. l.
• Lemon juice - 2-3 tsp.
• Walnuts - 1 cup
• Dark chocolate - half a standard bar

Despite the composition, the calorie content of pancho cake is average, only 250 Kcal per 100 grams, so it is suitable even for those on a non-strict diet.

Step by step recipe

So, a step-by-step recipe showing in detail how to bake pancho cake.

1. The first thing to do is sour cream. Using a mixer, beat sour cream with sugar (1 cup). You can add a little lemon juice for taste. The finished cream needs to be put in the refrigerator for a while so that it becomes a little thicker.
2. We will make a sponge cake from eggs, cocoa, flour and sugar. In the first cup, beat the sugar and egg whites first. We do this gradually, adding sugar little by little so that the crystals dissolve completely.
3. Add the yolks to the already risen foam. We continue to beat.
4. In a second cup, mix cocoa powder, flour and baking soda. You can sift the mixture so that there are no lumps and it is saturated with oxygen.
5. Carefully mix the contents of both cups into one mass. You need to stir slowly, without sudden movements. This way the airiness of the future biscuit will not be affected.
6. Pour the dough into the prepared baking dish and place it in the oven for 25-30 minutes. The temperature is not higher than 180 degrees.
7. We take it out ready-made cake and cut it into small cubes. Sometimes two-thirds of the cake is cut off, leaving a thin continuous cake as a base. But it’s more interesting to make a cake from pieces of biscuit, without a base.
8. If necessary, cut the pineapples into small slices. We also grind the walnuts, but not into flour, but so that there are small pieces.
9. Now it's time to start assembling the pyramid. Take the cream out of the refrigerator, let it warm up a little at room temperature, then start laying out the layers.
10. Dip the biscuit cubes into the cream and place them on a plate. Then randomly, but not in a continuous layer, lay the pineapples on top and sprinkle them with nuts.
11. Repeating laying out layers, we give the shape of a slide. Fill the piece with the remaining cream.
12. Melt the chocolate in a water bath and pour it over our creation, creating intricate patterns or simply artistic drips.
13. Ideally, the dessert should sit for several hours before serving, but this is not necessary.

Your first lazy cake Pancho was mastered by me during my school years. Then my masterpiece created a sensation among my classmates, and for some reason everyone decided that it was extremely difficult to prepare. Actually this is not true. I just used a pre-made sponge cake from the store and added all the other ingredients to it. But there is so much more interesting recipes this dessert.

Pancho cake with condensed milk

An option that many will like.

For the test you need to take:

• 0.5 cans of pineapples
• 1.5 cups flour,
• 1 tbsp. spoon of sugar,
• 0.5 cans of condensed milk,
• 1 glass of sour cream,
• 2 eggs,
• 2 teaspoons of soda (quenched),
• 0.5 cups walnuts
• 2 tbsp. spoons of cocoa
• Cream: 600g. sour cream, 6 tbsp. spoons of sugar
• Glaze: 50g. butter, half a bar of chocolate.

The algorithm for creating a culinary masterpiece is standard:

1. Let's make a sponge cake. Beat eggs with sugar, add flour, soda, condensed milk, sour cream and flour.
2. We bake two not very thick cakes and cut them into cubes.
3. We randomly lay out the pile, alternating pineapples with biscuit and nuts.
4. Pour sour cream or condensed milk on top (depending on what you like)
5. Decorate the top with chocolate and butter glaze.

It will be interesting if you take chocolate with nuts, raisins or cookies.

Pancho cake without baking

This cake is on my list of favorites. You don’t need to cook it for a long time, you just need to buy ready-made ones sponge cakes, and then, following the classic assembly scheme, create your own unique masterpiece.

Pancho cake in a slow cooker

If you have a multicooker at home languishing from idleness, then you can bake dessert in it. It will take about 2.5 hours to prepare, but practically no effort is required. You can make it with any cream, but pancho cake will still taste better with sour cream or butter.

So, the cooking process is as follows:

We measure everything in multi-cups, that is, a container for a multicooker.

1. Take one cup each of sour cream, flour and sugar. Add 1 egg and 05 tsp. baking soda, after whisking and mixing everything, put it into the multicooker bowl.
2. Multicooker mode – “Baking”, 60 minutes.
3. We repeat the procedure of kneading the biscuit again, but this time we take a little less flour and add cocoa powder. Either way, you should end up with one multi-cup.
4. Bake again for 60 minutes in the “Baking” mode.
5. While the cakes are preparing, make the sour cream.
6. Mix 250 grams of sour cream with 1 multi-cup of sugar and add, if desired, half a can of condensed milk.
7. We cut the finished cakes into pieces of any shape and begin to assemble the dessert.
8. We lay everything out in random order, soaking each tier with cream.
9. You can add pineapples, strawberries, peaches, mangoes and other fruits and berries to the biscuit.
10. Pour the remaining cream on top and decorate with chocolate melted in a water bath, simply pouring a thin stream from a cup.

Here is a cake in a slow cooker, Sancho-Pancho, as some call it.

Pancho cake with bananas

An interesting option for preparing this dessert with bananas. You can cut the fruit into pieces to make a layer of the cake, or you can make a cream based on bananas and cottage cheese, and use pineapples from the classic recipe as a filling. Banana-curd mass, flavored with lemon or lime sourness, will be the highlight of the dessert, giving it an even brighter taste and delicate texture.

Pancho cake with kefir

There are times when guests appear on the doorstep unexpectedly. Good housewives always have several in stock for such occasions. different blanks. There will probably be ready-made sponge cakes. To quickly make a treat for unexpected guests, you can place pieces of sponge cake dipped in kefir on a dish, add slices of fruit or berries, and pour sweet yogurt over them. You can sprinkle on top chocolate chips or melted chocolate if time permits.

Pancho cake with strawberries

A very tasty and original masterpiece is made with strawberries. It's best to take fresh berries, since frozen ones often lose their taste and aroma. The best cream for this option it will be creamy.

Pancho cake with pineapples and bananas

The harmonious combination of pineapples and bananas became the basis of another original pancho cake recipe. Fruits cut into small slices go well with biscuit cubes, nuts, sour cream or curd cream. Sour cream can be replaced natural yoghurt by adding a little lemon juice and sugar to it.

Sancho pancho cake cream recipe

The classic cream for pancho cake is sour cream whipped with sugar. To achieve a piquant sourness in the cream, you need to use thicker sour cream.

The proportions of the products are as follows:

• 500 gr. sour cream
• 3-4 cups sugar

Everything needs to be mixed using a mixer. The speed should be set low so that the cream does not turn into a liquid substance. The finished cream needs to be put in the refrigerator for a short time, where it will acquire the required consistency, and then, before use, it needs to be kept on the table to bring it to room temperature.

How to beautifully decorate and serve Sancho Pancho cake

The familiar design in the form of a snow-white slide with chocolate stains can be improved. If the main color of the cake is white, then decorate ready dessert You can use chocolate glaze, covering it with a pyramid that has already been poured with cream, and make a pattern on top with white glaze. The dessert is served simply by cutting it into slices.

You can also decorate with chopped walnuts and fruit slices included in the recipe. If used as an impregnation curd cream, then it makes excellent voluminous decorations, such as borders or flowers. It all depends on your imagination and the main ingredients specified in the recipe.

Today we have a very tender and airy Pancho cake for dessert. My friends recommended the recipe to me, praising the ease of preparation and taste qualities cake. I decided to cook it, but I didn’t even think that it would turn out so delicious! The cake came out magical. Everything about it is perfect: lightweight chocolate sponge cake, low-fat sour cream, sweet pineapple pieces, and, of course, chocolate glaze. If you have never heard of this recipe for Pancho Chocolate Cake with Pineapples, be sure to try it. I promise it will become one of your favorites.

Chocolate cake with the sonorous Italian name “Pancho” looks very interesting and in shape is more reminiscent of a miniature volcano. But even its appetizing appearance will not convey the whole extravaganza of taste. It is fabulous, amazing, delicious... Perhaps my vocabulary of epithets is not enough to describe this cake. Well, what is there to describe here? It couldn't be easier to prepare, so I suggest you roll up your sleeves and start making this divine dessert.

Ingredients:

for chocolate sponge cake:

• 5 eggs;
• 1 tbsp. Sahara;
• 1 tbsp. flour;
• 3 tbsp. cocoa powder;
• 1 tsp soda;
• 1 tbsp. vinegar.

for cream and filling:

• 1 can of pineapple (680 g);
• 800 ml 20% sour cream;
• 1 tbsp. powdered sugar.

for chocolate glaze:

• 1 bar of dark dark chocolate (90-100 g);
• 50 g butter.

Step-by-step recipe for Pancho cake with pineapples

1. First, let's prepare the chocolate sponge cake. The biscuit dough cooks very quickly, so immediately turn on the oven and set the temperature to 200 degrees.

Break the eggs into a deep bowl and add sugar.

2. Beat everything with a mixer at high speed until it forms a strong foam.

3. Add flour. It is better to use premium flour, since the quality of the resulting biscuit directly depends on the flour. To better saturate the biscuit dough with oxygen, it is advisable to sift the flour first.

Add cocoa powder. Quench the soda with vinegar and add to the rest of the ingredients. This technique is necessary so that the smell of soda is not felt in the ready-made baked goods. But thanks to soda biscuit dough It will rise well during baking and the cake will be more airy.

4. Mix everything first with the mixer turned off so that all the flour and cocoa do not scatter. And then turn on the mixer at high speed and beat for 1-2 minutes. The dough should be liquid, with many small bubbles. The consistency of the dough is something between thick, fatty kefir and liquid sour cream.

5. Pour the dough into a baking dish with a diameter of 25-30 cm. If using silicone mold- there is no need to treat it with anything, but metal mold definitely needs to be lubricated vegetable oil so that the biscuit does not stick. Bake in an oven preheated to 200 degrees for 20 minutes (it is better to place the pan in the lower part of the oven).

6. The chocolate sponge cake is ready. Now it needs to be allowed to cool in a warm place without drafts so that the dough does not shrink too much.

7. Remove the cooled biscuit from the mold. To make the biscuit more tender and moist, I recommend wrapping it in cling film and keeping it in the refrigerator for a couple of hours, or you can leave it overnight. And if you don’t have time and your family is waiting with enthusiasm a delicious cake, you can simply take note of this nuance. Cut the biscuit in half as shown in the photo.

8. We got 2 cake layers, one of which will serve as the basis for the Pancho cake with pineapples, and we will cut the second into medium cubes.

9. Place the base cake on a plate for serving the cake.

10. Place the sour cream in a separate deep bowl and add powdered sugar.

11. Gently beat everything with a mixer until smooth. The cream turns out very pleasant, liquid and non-greasy.

12. Lubricate chocolate cake sour cream.

13. Open a jar of pineapples. We don't need the juice, pour it into a separate mug and set it aside. Place pineapple slices on the crust with cream.

14. Add chocolate biscuit cubes on top.

15. Pour a little sour cream over it.

16. And again lay out the biscuit cubes.

17. Alternating layers of sponge cake with sour cream and pineapples, we form a “volcano” or “slide”, as you like.

18. Pour the remaining sour cream on top and put the cake in the refrigerator.

19. Prepare chocolate glaze using water or steam bath. To do this, pour a little regular tap water into a saucepan or saucepan and place a glass or metal bowl in the water. Place the cubes butter and broken dark chocolate. Bring the water to a boil and stir the icing until the chocolate is completely dissolved in the butter.

20. Chocolate dissolves quickly as it begins to melt at 40-45 degrees Celsius. The icing is warm and can be used immediately to decorate the cake.

21. Pour chocolate glaze over the cake. If the cake has been in the refrigerator for a long time and has cooled significantly, the icing begins to set instantly.

22. We put our beauty in the refrigerator until the chocolate icing completely hardens. How better cake Let it sit in the refrigerator, the tastier it will be.

The most delicious Pancho cake with pineapples is ready! Cut and enjoy the light and delicate dessert. Bon appetit!

Sour cream cake “Pancho” can be safely put on a par with such famous cakes as “Prague” and “ bird's milk" Delicate sponge cakes soaked in delicious sour cream and topped with aromatic chocolate glaze – that’s what makes up the wonderful taste of this culinary masterpiece.

By the way, “Pancho” has many other names, including “Vanka” and “ Curly Pinscher" Perhaps you know him by these names! Many inexperienced cooks confuse “Pancho” with the “Count Ruins” cake. But, despite their external similarity, these two representatives of the sweet world have absolutely different composition, and, accordingly, differ significantly in taste.

Skilled confectioners working at the Fili-Baker company keep the recipe for their famous creation a secret. But if you try really hard, you can find analogues of “Pancho”. And the reason lies not in the fact that some particularly inquisitive housewife managed to reveal the secret recipe, far from it! The thing is that the recipe for this cake was found completely by accident during a “survey” of grandmothers, aunties and neighbors for interesting recipes. Representatives of the company liked one of the recorded recipes so much that they decided to start producing this cake on the Russian market and immediately gave it the name that is now known to everyone.

Cake "Pancho" - preparation of products

Let’s lift the secret curtain and list those products without which the Pancho cake simply would not work. So, to prepare this extraordinary delicacy, you need fresh eggs, cocoa powder, good flour, sifted through a sieve, soda and lemon juice. Don’t forget to stock up on fruits; pineapples are especially good at Pancho, but any other will do just fine. It is better to take sour cream for the cake with fat content, at least 35%, otherwise the product will lose in taste. And you will also need walnuts and dark chocolate.

As for the cream, it is the most common, but no less tasty - sour cream. Its preparation does not take much time, and anyone can whip sour cream and sugar! As you can see, everything is simple!

“Pancho” managed to find his admirers and become truly popular. Housewives all over the country are trying to guess its riddle and come up with their own versions of the delicacy. Thus arose a great multitude various recipes, with whom we will introduce you.

Pancho Cake - best recipes

Recipe 1: Classic Pancho Cake

Original recipe“Pancho” is somewhat similar to another dessert called “Pincher”. Preparation, as a rule, does not take too much effort and time. Even a novice pastry chef can easily prepare a cake. And what can we say about our housewives, who, so to speak, have already “get their hands on it” and cope with culinary matters no worse than experienced chefs! Therefore, stock up on the appropriate ingredients and go for it - you will succeed!

Ingredients:

- two eggs
- half a can of condensed milk
- 1.5 stack. flour
- a glass of sour cream
- two tbsp. lie cocoa
- a glass of sugar (without a slide)
- 1 tsp. baking powder

To soak the cakes:

- 6 tablespoons. Sahara
- half a cup of shelled nuts (walnuts)
— canned pineapple
— 800 gr. full fat sour cream

For the glaze:

- four table. l. sour cream
— 30-40 gr. butter
- sugar (preferably powder or sand)

Cooking method:

1. Knead the dough. Beat eggs with sugar, then add condensed milk, cocoa and sour cream to the egg mixture. Beat a little more. Add the flour mixed with baking powder and fold in the dough - carefully so that the mixture does not settle. Grease a baking sheet lined with parchment, lay out the dough and put it in the oven. Bake until done, checking the crust periodically. We take it out and cool it.

2. While the cake is baking, make the impregnation. Beat heavy sour cream and sugar. When the cake has cooled to room temperature, break it into square pieces the size of a matchbox. Dip the pieces in the impregnation and place them in a mound (cone) on a large flat dish. In between, sprinkle the cake with chopped nuts and pre-cut canned pineapples. After such manipulations, we put “Pancho” in the refrigerator and wait for it to freeze.

3. Prepare the glaze. While the cake hardens, let's make the glaze. Place the sour cream on the fire and immediately add sugar. Keep the mixture on the stove until it boils, remembering to stir. Then add oil and cook for another 2-4 minutes. Remove the glaze from the stove and cool until warm. Also, instead of glaze, you can use melted dark or White chocolate. Pour glaze over frozen cake. Put it in the refrigerator again until it hardens.

Recipe 2: Sancho Pancho Cake

For those who have not yet decided on the choice of dessert for the next holiday, we invite you to bake a cake " Sancho Pancho" Its juicy, excellent taste will certainly please all guests. It's all about making just one crust, so you'll have plenty left over for other holiday plans.

Ingredients:

- six eggs
- two glasses of sugar
- 6 table. spoons of sugar for glaze
- a little soda (on the tip of a spoon)
– 8-12 tablespoons (tablespoons) of cocoa
– lemon juice – half a teaspoon
- two stacks. flour
- 3 ripe bananas
- a glass of roasted hazelnuts
- 700 ml thick fat sour cream
- 4 table. spoonful of milk
- melted butter 100 g.

Cooking method:

1. Separate the whites from the yolk mass, beat the whites with a mixer, gradually introducing a glass of sugar and yolks into them. Put the mixer aside and arm yourself with a broom. Gently stir in cocoa mixture (4-5 spoons), soda, quenched with lemon juice, and, accordingly, flour. Stir until smooth. deep round shape Cover with baking paper, grease and pour in the dough. Bake until done.

2. The result is an airy and light cake. Leave it to cool, cutting it crosswise into two parts (one part should be half the size of the other). Let's make the cream: to do this, beat the sour cream with sugar until the crystals disintegrate.

3. Take out a flat plate and begin to form the cake. Place the first cake layer (which is smaller) on a dish, fill it with cream and arrange the bananas cut into slices. Next stage: cut the second cake into even squares, and dip each piece in cream. Place the squares on the whole crust, forming a regular mound and periodically sprinkling with nuts and banana slices (or any fruit, you can use a fruit and berry mix).

4. Refrigerate the dessert for half an hour. And the finishing touch is the glaze, which we pour over the cake after it hardens. It is prepared as follows: mix milk with cocoa and sugar, put it on the stove and wait for the sugar to dissolve. Next, add melted (softened) butter to the glaze and remove from heat. Wait for the oil to completely dissolve, mix and pour over the top of the cake. Place the treat in the cold again until it hardens.

Recipe 3: Pancho cake with cherries and dried fruits

“Pancho” with cherries will become a real “lifeline” for those housewives who do not have the opportunity to spend a lot of time in the kitchen. This cake is prepared in just 1-1.5 hours. Plus, it doesn't require any special ingredients and the results are simply amazing!

Ingredients:

- sugar 2 cups
- 1 stack. sour cream
- two eggs
- slaked soda
- a glass of flour
- cocoa (powder)
- vanillin
- dried apricots, raisins
- for cream: sour cream and sugar in a 2:1 ratio (for example, 2 cups of sour cream and a glass of sugar)
- cherries (fresh or frozen) 200 gr.
- 100 gr. raisins and dried apricots (50 to 50)
- peeled walnuts
- chocolate bar for decoration

Cooking method:

1. Pour sugar (2 cups) into a bowl, add eggs, beat until fluffy. Add sour cream, a spoonful of slaked soda and a little vanillin (to taste) to the mixture. Stir with a spatula and divide the mixture into 2 equal parts. To the first part add a glass of flour, chopped dried apricots and raisins. Knead the dough (it should not be too thick).

2. We will use the second part to prepare the dark cake. To do this, add flour (1 cup) and 4 tablespoons of cocoa powder to the mixture. Forming the dough. Bake each cake for 20-30 minutes at 200 degrees.

3. Prepare the cream: to do this, beat the sour cream with a mixer, gradually adding sugar to it. While the cakes are cooling, prepare cherries (remove pits), raisins and dried apricots (cut). Place the berries in a colander and allow excess moisture to drain.

4. Cut the cooled white cake into squares (about the size of a matchbox) and dip the pieces into the cream. We put the dark cake on a dish, and on top we begin to form a mound of pieces of white cake, periodically sprinkling nuts, cherries and dried fruits between the layers. Decorate the top of the cake with nuts and dark chocolate shavings. We put “Pancho” in the cold for several hours (3-15), after which we take it out and enjoy the magical sweet and sour taste. Bon appetit!

Pancho cake - a note for the hostess

— For baking cakes, the best shape is from 20 to 25 cm. This is a standard size that will allow the cakes to bake evenly;

— All ingredients must be at the same room temperature before preparing the cakes and cream, so we strongly recommend that you remove everything from the refrigerator in advance and allow the products to reach the appropriate temperature;

— To make the cake more fluffy and tender: firstly, be sure to sift the flour, and secondly, when baking the cakes, do not rush to remove them from the oven, much less from the mold. Let them brew a little, cool, and only then, holding the mold over steam (so that the cake comes off better and does not crumble), release it;

— The readiness of the cakes is checked in the classic way: match or toothpick. If it is dry and clean, then the cake is ready;

— To improve the taste properties of future cakes, beat the whites separately from all the ingredients - long and thoroughly, and only then you can gradually add (pour in) other ingredients.

Pancho is a famous cake produced by the Fili-Baker company, which supplies stores with various confectionery. The step-by-step recipe for this dessert is kept in the strictest confidence by the company. But today you can easily find many “folk” cooking instructions that allow you to independently reproduce the Pancho cake at home, which will appeal to sweet tooths of different ages.

The calorie content of the treat is about 270 kcal per 100 g and may vary depending on the fat content of the main ingredients. Let's consider home recipe cake "Pancho" in several versions step by step and with photos.

Classic recipe for Pancho cake

This most delicious sweet dessert combines a moist sponge cake, layers of pineapples combined with walnuts and a lot of cream and sour cream. The famous pastry blogger Irina Khlebnikova prepares a cake using a similar recipe.

List of components:

For the dough:

• 6 eggs;
• 250 g granulated sugar;
• 200 g flour;
• A teaspoon of baking powder;
• 4 tablespoons cocoa powder.

• 150 g sugar;
• Half a kilo of sour cream 20% fat;
• 200 ml cream (33%) – 200 ml.

• A glass of walnuts;
• A jar of canned pineapples.

• 30 g butter;
• 50 g dark chocolate.

Making your own Pancho cake with pineapples:

1. Crack eggs at room temperature into a deep bowl and beat with a mixer for 5 minutes until they increase in volume and become fluffy. Add sugar and, without turning off the mixer, wait until the crystals dissolve in the egg mass;
2. In a separate bowl, combine the dry ingredients, sift and add to the egg. Mix with a spoon using gentle movements from bottom to top. The dough should have a homogeneous viscous consistency without lumps;
3. Lightly coat the inside of a detachable round mold with a diameter of 22 cm with butter, fill it with the dough mixture and bake the sponge cake for half an hour at 180 degrees. We check readiness according to the standard - with a toothpick or match;
4. The classic recipe always includes sour cream. Pour the cooled cream into a deep container, then, slightly tilting it, begin to beat the contents with a mixer, first at minimum speed, then gradually increasing the speed;
5. When the cream becomes thick, add all the sour cream and sugar. Continue beating until the latter is completely dissolved;
6. Let's move on to the biscuit again. Cool the cake blank, remove it from the mold and cut it into two layers. The bottom one should be thin (about 1 cm in height). This will be the base of our dessert;
7. We cut the upper part into large square pieces of 2-3 cm. Place the lower cake on a wide flat dish and soak it in 8 tablespoons of syrup from canned pineapples, then coat with cream;
8. Chop the walnuts into medium-sized crumbs and place half of the total amount on top of the cream layer along with half a portion of pineapples;
9. Dip the biscuit squares into the cream and spread evenly over the nut-pineapple layer. The product will look like a slide, so it should gradually decrease;
10. We alternately repeat the manipulations from the previous two steps a couple more times. Coat the resulting structure evenly with the remaining cream composition;
11. Break the chocolate into slices, combine with butter and melt in a water bath until it becomes glaze, then cool a little and pour it over the top of our Pancho cake with nuts and pineapple. For convenience, you can use a pastry bag.

We put the culinary miracle in the refrigerator for at least 4 hours so that it is well soaked. When serving, cut into beautiful portioned pieces. You can make a Pancho cake with cherries. Its preparation scheme is similar to that described above, only instead of pineapples, canned cherries (150 g) are used, and 60 ml of syrup from canned cherries. This is how Granny Emma prepares the famous dessert.

Cake "Sancho Pancho" in a slow cooker

In a slow cooker like this cooking masterpiece it turns out tall, large and will be enough to treat many guests. Cake “Pancho” with bananas can rightfully be called a beautiful and chic delicacy.

Required ingredients:

For the biscuit:

• A glass of flour and granulated sugar;
• 5 eggs;
• Vanillin – 1 g.

• 3 bananas;
• A glass of powdered sugar;
• 800 g fatty thick sour cream;
• Vanillin.

For the glaze:

• 2 large spoons of sugar;
• 4 tablespoons milk;
• Large spoon of cocoa (or 100 g of chocolate).

The basis of the Sancho Pancho cake is a simple classic sponge cake, which is not difficult to prepare.

Cooking process:

1. Using a mixer, thoroughly beat the eggs with granulated sugar 10 minutes until white fluffy foam, add vanillin;
2. Next, carefully mix in the flour and use a spoon to knead the biscuit dough. It’s better not to beat it with a mixer, otherwise it won’t be “lush”;
3. Lubricate the multi-cooker bowl with oil and lay out the dough mixture. We insert the bowl into the multicooker and activate the “Baking” mode;
4. Bake the semi-finished product for one hour, after the signal, remove it using a steamer basket, let it cool;
5. Cut the sponge cake into layers, set aside the bottom one for the cake, and cut the rest into cubes;
6. Cut the washed, peeled bananas into slices;
7. For the cream, combine sour cream with powdered sugar, add vanillin, beat everything with a mixer;
8. Let's assemble our dessert: take a deep container and line its inside and edges with cling film. Dip all the biscuit pieces into the cream and place them in a container, not forgetting to alternate the layers with banana slices;
9. Place the reserved sponge cake on top, which can also be greased with cream if desired;
10. Let the cake soak for at least an hour, then place a large flat dish on which we carefully turn our amazing sweetness over.

We remove the film, pour the remaining cream on top of the dessert and use melted chocolate or chocolate icing as decoration. To prepare it, mix all the ingredients, cook until thickened over a small flame, add softened butter (50 g), stir well.

“Lazy” version of Pancho cake

This original delicacy It cooks quickly, about 40-45 minutes, and will significantly save time for working women. The dessert tastes juicy, tender and aromatic.

You will need:

For the base:

• Canned pineapples - large jar;
• Walnuts (or cashews) - one glass;
• Canned cherries (pitted) – 15 pieces;
• Store-bought sponge cakes (pack of three);
• Chocolate bar for decoration.

For cream:

• 150 g sugar;
• 800 g very fat sour cream.

Stages of work:

1. First, let's make the cream: put the sour cream in a mixing bowl or deep bowl, beat for five minutes;
2. Gradually add sugar (you can also add vanillin);
3. Let's start assembling the cake without baking: dry the nuts in a frying pan or in the oven for a few minutes, grind them into coarse crumbs using a blender or put them in a strong bag and “roll” them with a rolling pin;
4. Let's salt pineapple syrup In a separate bowl, cut the pineapples into thin slices;
5. Line a deep round plate with cling film, break the sponge cakes into small pieces, place them in a bowl with cream, and stir with a spoon. Let's leave one cake layer to make the bottom of the treat;
6. Place layers on the bottom of a lined plate: sponge cake, nuts, pineapple slices, cherries. On top - a whole cake;
7. Place the dish and carefully turn the mold over;
8. You can cut the bottom layer in a circle if it turns out to be larger in diameter;
9. Let's decorate our dessert: melt the chocolate. If the mass turns out thick, add 70 ml of milk and mix;
10. Fill the surface of the sweet product with the resulting glaze;
11. Place in a cool place for at least 6 hours, preferably overnight.

A cake with walnuts combined with chocolate looks very festive and bright, and will serve as a decoration for any celebration.

Video: Pancho cake recipe from Irina Khlebnikova

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 have 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 does not know at first glance to understand 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 cake Pancho by classic recipe with a photo, 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 soooo!

My introduction to sour cream

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, he never keeps his shape. But that’s what I thought until I bought 30% sour cream. And then my world turned upside down.

Now I consider sour cream one of the most delicate, tender and pleasant to work with. In addition, as it turned out, full-fat sour cream holds its shape perfectly.

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

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 that the classic Pancho cake was resurrected from the past by employees of the Moscow confectionery company Fili Baker, who split the grandmothers and learned from them the secrets of making this homemade cake, which they have been doing 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 recently it has become quite spoiled and it has become impossible to eat.

Let's figure out what a real Pancho cake is?

For classic Pancho it is used the most ordinary chocolate biscuit, a simple sour cream made from sour cream, 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!

Classic recipe for Pancho cake with pineapples

We will need:

for chocolate sponge cake

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

For filling

• 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.

Begin…

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.