The Fili Baker confectionery company has gained unprecedented popularity in recent years, which is primarily associated with the Pancho cake. The recipe for this great sour cream cake became a real hit, equal in popularity to the much-loved Soviet “Prague”, “ Bird's milk" and "Poor Jew." The original recipe for the cake made in the confectionery is shrouded in mystery, and in fact, is a trade secret of the corporation itself.
At this point we can safely say that, despite the fact that signature recipe You may not have it, but at the same time you can prepare such a cake with ease, because it is based on the much-loved recipes of our grandmothers. 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 time The Pancho cake was already quite famous, just under completely different names. The standard name by which it is known today is an invention of the manufacturer itself.
At its core, the cake itself is a confectionery masterpiece, consisting of completely ordinary ingredients. Here you just need to perfectly combine the beautiful airy sponge cake with lots of fruit and the most delicate sour cream 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 rich sour cream. And of course, wonderful chocolate for icing.
None of these ingredients require special preparation, so preparing such a cake will be quite simple, despite the rather large amount necessary ingredients. The only one important point is that all ingredients used must be heated to room temperature, so they will need to be removed from the refrigerator a couple of hours before cooking.
Classic Pancho cake with pineapples
Cooking time
calorie content per 100 grams
It is this recipe, which contains pineapples, that is most widespread throughout the country. It takes quite 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 the main focus here is on the filling. Be sure to remove the pits from the cherries, and also bake two cake layers 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 fairly fluffy foam appears. After this, sour cream and vanillin should also be added to this mixture. At this stage, be sure to add quenched soda. This should be done lemon juice. Mix all the dough thoroughly 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, you will need to add dried fruits to the first one. They must be pre-prepared, that is, steamed in boiling water for at least 15 minutes. After this, the dried apricots must 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, place the molds in the oven, which has already been heated to 200 degrees. Cool the biscuit by covering the pan 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 cherries. At this stage, the light cake is also cut into cubes, each of which should then be dipped into the cream. After that, you just need to assemble the dessert;
- The dark cake layer will become the bottom layer here. Place it on a plate and brush with cream. After this, a mound of biscuit cubes is gradually laid out, which must be filled with nuts, dried fruits and cherries quite often, preferably simply filling the space between the cubes. Pour the remaining cream over the cake and sprinkle with nuts. Sprinkle some grated chocolate on top and put it in the refrigerator.
If you like cakes that are slightly sour and not just sweet, then this is the perfect choice. It requires only one cake to be prepared, but it juicy taste will not leave anyone indifferent.
| Ingredients | quantity |
|---|---|
| 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. Little by little, start beating the whites until they form a fairly stable foam. After this, start adding sugar and yolks into the mixture. When the sugar has dissolved, use a whisk to gently stir in half the cocoa, soda dissolved in lemon juice, and then the flour. Knead the dough until it becomes homogeneous. Grease the mold with oil and place all the dough into it. Bake for about 30 minutes until the crust is fully cooked. To check, simply use a toothpick;
- The sponge cake 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 the cream, beat the sour cream with sugar, then start assembling the cake. Place a thin half of the crust on a plate to serve as the base. Fill it thoroughly with cream, and then lay out a layer of bananas cut into rings;
- The second cake layer, thicker, should be cut into squares. Dip all the pieces into the cream and place them on the base, gradually forming a mound. Don't forget to periodically add toppings in the form of crushed nuts and bananas. When the cake is assembled, pour glaze over it and put in a cool place. You can decorate the cake with a little more bananas before serving.
Do you really want to know perfect combination products in the cake? This is undoubtedly a sweet sour cream cream, delicate sponge cake and bananas. Under no circumstances should they be cut into very thin pieces, otherwise all the flavor will be lost.
| Ingredients for light crust | quantity |
|---|---|
| Flour | 150 g |
| Kefir | 200 ml |
| Sugar | 200 g |
| Egg | 1 PC. |
| Soda | 1 tsp. l. |
| Ingredients for dark crust | |
| Kefir | 200 ml |
| Egg | 1 PC. |
| Flour | 150 g |
| Sugar | 200 g |
| Slaked soda | 1 tsp. 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 here you definitely need to use kefir for the cake layers. First pour kefir into one bowl, and then, gradually whisking, add another egg and sugar. After this, carefully sift the flour and add it gradually, so that there are no lumps at all. The last thing you need to do is add soda to the dough, after which you should mix everything thoroughly with a whisk, and then leave it to bake at 180 degrees;
- When the light cake has already been in the oven for about a quarter of an hour, then start preparing the dark cake. It should be made in the same way as light, just be sure to add cocoa to it immediately after adding flour. After the cocoa, soda is already introduced, since it should always come last due to the fairly 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 sponge cake into pieces;
- Peel the bananas and cut them into fairly large pieces, add them to the biscuit cubes and mix everything together. In a blender, combine the ingredients for the cream, that is, sour cream and sugar. Whisk everything and pour the cream over the biscuit and bananas, then stir the whole mixture for a more even soaking;
- This entire mixture must be placed on the base. Use your hands for this, just compact the slide afterwards. The top layer should be banana yogurt, which should be spread over the surface. It should soak in the refrigerator, after which you need to decorate it with bananas soaked in chocolate glaze. The remaining glaze 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 powdered sugar, this will not only change the taste a little, but will also make the preparation of the cream faster;
- The icing for the Pancho cake should be prepared only from natural chocolate; cocoa will not work here at all. To prepare the glaze, break the chocolate into small pieces and then mix them with butter. Put it all on water bath and wait until the mixture turns brown and smooth.
Pancho Cake- an amazing dessert that attracts with its unusual appearance, delicate taste and low calorie content. Thanks to a special method of assembly and soaking, this delicacy never turns out dry.
Despite the unusual name for Russia, the dessert Pancho (or Sancho Pancho) was invented by representatives of the Moscow company Fili-Baker. It was created based on folk recipes homemade cakes and the best culinary ideas.
Since the beginning of the 21st century, the popularity of this dessert has been constantly growing. The technology of its preparation is kept in the strictest confidence, so home cooks, experimenting with ingredients, have created their own methods of preparing this cake, very close to the original.
Classic recipe for Pancho cake with pineapples
This dessert perfectly combines light biscuit, delicate cream, sweet pineapple pieces and chocolate glaze.
Grocery list:
- 5 eggs;
- 600 g granulated sugar;
- 10 g baking powder;
- 250 g sifted flour;
- 10 g cocoa powder;
- 800 g thicker sour cream;
- 1 g vanillin;
- 100 g dark chocolate;
- 50 g butter;
- several pineapple rings.
Step by step recipe.
- The yolks are removed from the whites and beaten with half the sweet sand.
- Separately beat the chilled whites and mix cocoa, flour and baking powder.
- All 3 masses are combined, gently stirring with a spoon from bottom to top.
- The dough is poured into a tall round mold and placed in an oven preheated to 190°C for about 45 minutes (check the readiness of the product with a wooden skewer).
- To make the cream, mix sour cream, remaining sugar and vanillin with a spoon. The mass is removed to cool.
- The liquid is drained from the jar of pineapples and the rings are cut into small pieces.
- When the biscuit has cooled, divide it into 2 layers. The lower part is generously coated with sour cream. Place some pineapples on top.
- The second cake is cut into cubes. Each one is dipped in cream and placed in a heap on the first cake layer. Pieces of biscuit are arranged with pineapples.
- The chocolate is combined with butter and melted in a steam bath.
- Pour the resulting glaze over the cake and put it in the refrigerator to soak for 2 hours.
How to cook with cherries?
Even a novice housewife can cook pancho with cherries. The dessert successfully combines berry sourness and delicate chocolate flavor.
Required:
- 4 eggs;
- 200 g flour;
- 20 g cocoa;
- 550 g sugar;
- 3 g salt;
- 5 g baking powder;
- 750 g high fat sour cream;
- 15 g vanilla sugar;
- 150 g canned cherries;
- 60 ml cherry syrup.
Cooking steps.
- Mix dry ingredients: flour, cocoa, baking powder.
- In another bowl, using a mixer, beat the eggs with salt and 250 g of sugar.
- Sift the flour mixture into the egg mixture and mix gently, moving the spoon in one direction.
- The chocolate dough is placed in a mold lined with parchment. The biscuit is baked for approximately 50 minutes at 180°C.
- The finished base is allowed to cool and “rest” for 6 hours.
- Cut off the bottom of the biscuit and set it aside. The top one is cut into cubes.
- Combine sour cream with two types of sugar and beat with a mixer at high speed until a thick cream is obtained. Separate 300 g of sour cream mass and put it in the refrigerator.
- The bottom cake is soaked in cherry syrup and coated with the remaining cream. The chopped biscuit is placed in the cream and mixed.
- Assemble the cake: place cubes and part of the cherries in a heap on the bottom cake. The dessert is placed in the refrigerator for 5 hours.
- The cooled cake is covered with the remaining sour cream from the refrigerator in an arbitrary manner. The remaining berries are dried and decorated with the finished dessert.
Pancho cake without baking in a hurry
Those who cannot master the classic Pancho recipe will like this option instant cooking dessert.
Required components:
- 3 ready-made sponge cakes;
- 200 g canned pineapples;
- 100 g chocolate;
- 800 g sour cream;
- 150 g sugar;
- 200 g walnuts.
Cooking process.
- Beat sour cream with sugar until the crystals are completely dissolved.
- The nuts are crushed into crumbs. Pineapples are cut randomly.
- 2 biscuits are broken into small pieces, each of which is dipped in cream.
- Bottom round shape Cover with cling film, pour a layer of nuts on top, and then pineapples. Next, distribute the biscuit pieces. The process is repeated until the ingredients are gone.
- A whole sponge cake is placed on top.
- The film is lifted and secured on top. The cake is pressed down with a flat plate and placed in the refrigerator.
- After 2 hours, turn the dessert over and remove the film. The cake is poured with melted chocolate.
Dessert in a slow cooker
This option for preparing dessert involves adding raisins and nuts instead of canned fruits.
You will need:
- 100 g flour;
- 4 eggs;
- 100 g sugar;
- 8 g vanilla sugar;
- 450 g sour cream;
- 100 g powdered sugar;
- 70 g raisins;
- 70 g hazelnuts;
- 50 g dark chocolate;
- 40 ml liquid cream;
- 10 ml vegetable oil.
Cooking stages.
- Beat the eggs and both types of sugar until a thick, dense mass is obtained.
- Sift flour into eggs and mix with a spoon.
- The dough is poured into a multicooker bowl, greased with oil.
- The biscuit is cooked on the “Baking” program for 1 hour.
- The finished base is removed from the multicooker and left to rest overnight. You can’t take the cake out right away - it may break.
- Using a sharp wide knife, cut off the bottom part of the biscuit, and cut the remaining cake into cubes.
- Raisins are steamed in boiling water for 15 minutes. Some of the nuts are finely chopped with a knife. Sour cream is mixed with powder.
- The biscuit base is coated with sour cream. Pieces of cake are also moistened with cream and placed on top of each other.
- Add raisins and chopped nuts.
- Chocolate slices are placed in cream and heated in a water bath.
- The cake is poured with the resulting glaze and decorated with whole hazelnuts.
Before serving, Pancho dessert is placed in the refrigerator for a couple of hours.
Curly Pancho cake with bananas
Pancho according to this recipe is prepared from dough of two shades, thanks to which it looks very impressive when cut.
Compound:
- 4 eggs;
- 300 g flour;
- 40 g cocoa powder;
- 400 g granulated sugar;
- 5 g baking powder;
- 200 ml milk;
- 200 ml corn oil;
- 100 ml of drinking water;
- 20 g gelatin;
- 1 g vanillin;
- half a bar of chocolate;
- 30 g butter;
- 3 medium bananas.
Step by step recipe.
- Beat eggs with a whisk with 250 g of sugar, milk and vegetable oil.
- Add 250 g of flour with baking powder and continue stirring with a spoon.
- Divide the dough in half. Cocoa is introduced into one part, and the remaining flour into the other.
- Part of the light dough is poured into the mold, then dark, again light and again dark. Bake at 180°C for 50 minutes.
- Cool the prepared biscuit completely.
- To make the cream, sour cream is mixed with vanillin and 150 g of sugar. Add diluted in hot water gelatin.
- The biscuit is divided into 2 parts, the lower part is cut into cubes.
- The base is poured with sour cream, bananas cut into slices are placed on top, then biscuit cubes, cream again and so on until the ingredients run out.
- The cake is poured with chocolate melted with butter.
Delicacy with added prunes
This recipe has its own twist: the dough is prepared with kefir, and instead of fruit, prunes and nuts are added.
Required components:
- 1 egg;
- 160 g flour;
- 200 g sugar;
- 1 g vanilla;
- 3 g soda;
- 100 g powdered sugar;
- 200 g pitted prunes;
- 400 g sour cream 25% fat;
- 100 g walnuts;
- 50 g chocolate.
Procedure.
- Soda is dissolved in warm kefir.
- Separately, beat the egg with vanilla and sugar.
- Combine both masses, add flour and leave for 20 minutes.
- The mold is covered with baking paper and the dough is poured into it.
- The biscuit is baked for about 45 minutes at 180°C.
- The finished and cooled base is divided in half. The upper part is randomly cut.
- Pour boiling water over the prunes for 15 minutes and then dry on a towel.
- Beat sour cream with powder, add soaked prunes.
- Pieces of cake are dipped into the cream and placed in a bowl covered with cling film. The remaining cream with prunes is poured on top.
- The contents of the bowl are covered with the whole cake, packed in film and put in the refrigerator for 4 hours.
- After this time, the cake is turned out onto a plate and decorated with crushed nuts and chocolate chips.
Strawberry Pancho Cake
This delicacy turns out to be very tender, aromatic and extremely tasty. It will become a real decoration of the festive table.
You will need:
- 6 eggs;
- 250 g flour;
- 80 g cocoa;
- 350 g sugar;
- 8 g baking powder;
- 0.5 kg strawberries;
- 250 g powdered sugar;
- 850 g sour cream;
- 100 g dark chocolate;
- 25 g sweet butter.
Cooking steps.
- Beat the whites with sugar using a mixer, gradually adding one yolk at a time.
- Flour, cocoa, baking powder are combined. Add to the egg mixture, stirring thoroughly.
- Place the dough in a mold with parchment in the oven and cook for 40 minutes at 180°C.
- The cooled biscuit is divided in half. The top cake is crushed.
- Beat sour cream with powder until thick.
- The bottom cake is coated with this cream.
- Strawberries cut into slices and pieces of cake in cream are placed in a circle on the base. The components are placed in the form of a slide.
- The cake is covered with the remaining cream and decorated with chocolate and butter icing.
- Before use, the dessert must be cooled for at least 3 hours.
A simple version with boiled condensed milk
The cake requires a lot of condensed milk, but it does not turn out to be cloyingly sweet. His delicate taste Everyone will definitely like it and remember it.
Grocery list.
- 4 eggs;
- 40 g cocoa;
- 320 g flour;
- 800 g condensed milk;
- 10 g baking powder;
- 1 g vanillin;
- 900 g sour cream 20% fat;
- 100 g each of canned peaches, pineapples, cherries;
- chocolate bar.
Step by step recipe.
- Beat the eggs with half the prepared condensed milk.
- Add flour and baking powder.
- The dough is divided into 2 parts. Cocoa powder is added to one, vanillin to the other.
- Each cake is baked separately at 180°C for 30 minutes.
- The cooled biscuits are cut lengthwise into 2 halves. The upper parts are broken into pieces.
- The remaining condensed milk is combined with sour cream and put in a cold place for half an hour.
- A base of light dough is placed on a large dish, with dark dough on top. Next, place chopped fruit and pieces of biscuit moistened with cream. Fruits and biscuits are constantly alternated, stacked in piles.
- The dessert is poured with the remaining cream, decorated with grated chocolate and sent to steep in the refrigerator for 3 hours.
Sponge cake with butter cream
Sancho Pancho cake made according to this recipe simply melts in your mouth.
You will need:
- 5 eggs;
- 180 g sugar;
- 20 g cocoa;
- 100 g flour;
- 600 ml heavy cream;
- 90 g powdered sugar;
- 1 g vanillin;
- 120 g of various canned fruits;
- 40 g halva;
- 50 g dark chocolate.
Cooking stages.
- The dough is mixed from eggs, sugar, flour, cocoa and vanillin.
- Bake the biscuit at 180°C for approximately 40 minutes.
- Whip cream with powder.
- The biscuit is cut into 2 layers. The lower part is soaked in cream.
- Place the second cake cut into pieces, crumbled halva and chopped fruit on top. Everything is covered with cream.
- The cake is kept in the refrigerator for 2 hours and sprinkled with grated chocolate.
The delicious dessert Pancho will appeal to sweet tooth lovers of all ages!
This cake appeared on store shelves only about 10 years ago and has already gained popularity. Now it can be found in many pastry shops, but the recipe for Sancho cake at home is very simple and easy to prepare. Preparation time: half an hour for baking the sponge cake, 20 minutes for assembling the cake, 4 hours for soaking. Belongs to the biscuit type.
To prepare the biscuit dough you need:
- Chicken eggs - 5 pieces;
- Sugar – 240 grams;
- Peeled walnuts – 150 grams;
- Wheat flour – 280 grams;
- Soda – 1 teaspoon;
- Cocoa – 4 tablespoons.
For the filling prepare:
- Canned pineapple - 560 grams;
- Sour cream 35% fat - 1 kilogram;
- Sugar – 245 grams;
- Vanilla sugar – 10 grams.
For the glaze you need:
- Margarine with a fat content of at least 72% - 100 grams;
- Sugar – 90 grams;
- Cocoa powder – 2–3 tablespoons;
- Milk – 60 ml.
Cooking process:
Making the sponge cake:
- Beat eggs, sugar and flour with a mixer until a homogeneous, thick, fluffy mass is formed. Take baking soda, quench it with vinegar and add to beaten eggs. Soda can be replaced with a special baking powder;
- We prepare the mold; to do this, you need to grease it with butter and sprinkle it with flour. For the convenience of baking sponge cakes, it is better to use a special springform pan, as it helps to remove the cake without damaging it;
- Preheat the oven to 175 degrees and bake the sponge cake for Sancho cake for 30 minutes. Baking time may vary and depend on the oven. Therefore, the readiness of the cake can be checked with a toothpick, but this should not be done in the first 20 minutes, as the sponge cake may not rise.
Prepare the cream for soaking the Sancho cake:
- Using a mixer, beat the sour cream until a liquid mass forms, adding regular and vanilla sugar to it. The sugar should dissolve.
- Mix margarine with sugar, milk, and cocoa;
- Place on the fire and stir until the sugar and margarine are completely dissolved. Bring to a boil, boil a little.
Forming the Sancho cake:
- Cut the finished cooled cake into two parts. The bottom one should be about 1.5 centimeters high;
- Soak the base with syrup from canned pineapples;
- We break the upper part of the cake into pieces measuring 2x2 centimeters;
- Place the lower part on the mold, covering it with foil;
- We soak the pieces of cake in sour cream and put it on the base, put pineapple pieces, nuts on top and pour chocolate over it;
- We repeat the procedure with the remaining pieces of biscuit.
The finished Sancho cake is decorated with chocolate glaze and fresh or canned pineapples. Before serving the dessert, it must soak for at least 4 hours.
Making a delicious dessert at home is a different story.
Long gone are the days when there was nothing to choose from in stores for cakes or pastries, so homemade baking was the only replacement for empty store shelves in order to adequately welcome guests and please your family.
Now, of course, everything has changed. Numerous stores have a lot of options for all kinds of goodies for any occasion.
However, many housewives have not given up the practice of pampering guests and relatives with home cooking.
Let's look into history
The Pancho cake was born recently. It cannot boast of a time-tested recipe, and the rules for its baking are not passed down in the family from one housewife to another.
Since 2002, the cake went on sale, and it was produced by the confectionery company Fili Baker, Moscow. If you believe the specialists of this enterprise, the recipe for the cake is collected from a variety of home recipes from culinary experts. different countries peace.
Today, it confidently and consistently finds its buyer in almost every self-respecting store. If you look at the shelves, you can see a large number of varieties of this cake.
It is not surprising that ordinary consumers are confused about the names. Here are “Pancho”, and “Russian Pancho”, and “Sancho”, and “Don Pancho”, “Curly-haired Vanka”, “Curly-haired guy”, “Sancho-Pancho” and even “Don Quixote”.
Variations are great, but from the main component in the form of a simple and delicious cream No one can get away with sour cream if they don’t prepare this masterpiece. It is thanks to the cream that the Pancho cake gained its popularity.
You can also make “Pancho” at home. It will require a little more effort from the home pastry chef than a regular dessert, but if you need an unusual and birthday cake– this recipe is perfect.
A classic holiday treat recipe
Honestly, the recipe for the Pancho cake is kept secret by the manufacturers and owners of the brand, but one way or another, it was not possible to keep the recipe a secret, especially since we are talking about a very tasty dessert.
Therefore, below is a recipe with a photo of the Pancho cake.
So, in order to make this amazing delicacy, you will need:
- 3 tbsp. granulated sugar;
- 4 tbsp. l. cocoa;
- 1.5 tbsp. flour;
- 1 tsp. soda;
- 5 pieces. eggs;
- Vanilla sugar;
- Full-fat sour cream - one kilogram;
- One bar of dark chocolate;
- One hundred grams of 10% cream;
- One can of canned pineapple.
The process of making cakes step by step:
- Separate the yolk and white of the eggs. Sugar - one and a half cups mixed with egg yolks, vanilla, soda. Stir with a mixer or blender. Mix the mass thoroughly until it becomes fluffy and voluminous;
- Whisk egg whites(like meringue);
- We combine the two mixtures obtained separately. Add the egg white mixture to the beaten yolks in small portions, stirring gently each time after adding. To prevent the mass from settling, do it slowly;
- Mix flour with cocoa powder and add to the resulting mixture. Stir until smooth. It turns out batter, similar in thickness to sour cream;
- Bake in the oven;
- Cool the resulting cake and cut it lengthwise into 2 parts;
- We leave the first one on the plate, and the second one needs to be cut into cubes - about one and a half centimeters thick and two to three centimeters long.
- Add one and a half cups of sugar to the sour cream. Mix everything. Sour cream must be fat (from 35%) and thick. But if this is not on sale, don’t worry, everything can be fixed. Place any sour cream on a sieve lined with gauze. Cover it with gauze, put a saucer and place a small weight on it. After some time, excess moisture will flow out and it will thicken;
- Spread a layer of sour cream on the cut crust. Place pineapple and any nuts you have on top of it;
- Mix the chopped biscuit with cream and spread on the pineapples. We form the classic Pancho cake in the form of a conical slide;
- Spread the remaining cream on top of the cake;
- We knead it with our hands, giving it the appearance of a cone;
- Let the dessert sit for forty minutes.
- Break the chocolate into pieces;
- Mix the cream with broken chocolate and put on fire;
- When the chocolate has completely dissolved in the cream, cool;
- Pour the resulting mixture generously over the dessert with glaze;
- Place it in the refrigerator to soak for 24 hours.
This is how it turned out step by step recipe with a photo of the amazing Pancho cake. Wait until the dessert is completely ready and enjoy!
Well, while you wait, you can watch the video recipe for making this wonderful cake:
Cake "Pancho" with cherries - a culinary masterpiece at home
- 5 pieces. chicken eggs;
- 2 cups sugar;
- 1.5 cups flour;
- 3 tablespoons cocoa;
- 1 teaspoon lemon juice;
- 0.5 teaspoon of soda;
- 800 grams of high fat sour cream;
- 150 grams of cherries;
- 100 grams of walnuts;
- Chocolate for decoration.
- We prepare the cakes in the same way as in the previous recipe, but there is one feature - we divide the resulting dough into two parts. Add cocoa to one of them to ultimately get one dark and one light cake;
- The cream is prepared from a mixture of sour cream and sugar, as in the previous case;
- The baked and cooled cakes are cut into two parts. We leave one part of each cake aside, cut the remaining parts into pieces. The base of the cake is a solid light sponge cake;
- The cake is coated with a thick layer of sour cream;
- Then it is generously sprinkled with nuts and cherries. If you have frozen cherries, they need to be thawed;
- The resulting layers are covered with a dark sponge cake, put the cream on it again, walnuts and cherries;
- Mix the chopped cakes with cream and place them in a heap on the last sponge cake;
- Spread the remaining cream evenly over the cake;
- The chocolate is melted to a liquid state and poured over the cake;
- The finished product is left to stand for a day.
Curly Pancho cake with bananas
Ingredients needed for the recipe:
- 2 cups of flour;
- 3 cups sugar;
- 2 pcs. chicken eggs;
- 2 glasses of kefir;
- 2 teaspoons of soda;
- 2 teaspoons cocoa;
- 500 grams of sour cream;
- 100 grams of walnuts;
- 1 chocolate bar;
- 2 tablespoons of vegetable oil.
- Add sugar, soda and eggs to kefir. Mix everything together;
- Add sifted flour, stir with a blender;
- As in the previous case, divide the dough into 2 parts and add cocoa to one;
- Bake in the oven until done;
- We do the same with the cakes as last time - cut them in half and leave one part to choose from;
- Cut the remaining biscuit into cubes;
- We make the cream from sour cream and sugar;
- Mix the chopped biscuit with cream;
- Place banana and walnuts on the lined crust on a plate;
- Place the mixture of cream and biscuit on the cake and form a dome out of them;
- Pour the cream over the cake, place the sliced banana as a decoration and pour over the chocolate glaze. The frosting is made from melted chocolate;
- Remove the finished dessert and let it sit for a day.
And, of course, it’s best to look at the whole cooking process visually, so watch next video, in which, by the way, there will be something unusual for this famous cake decor:
Cooking in a multi-cooker assistant
The Pancho recipe is so versatile that it can easily be prepared using a slow cooker.
You will need the following products:
- Chicken eggs - five pieces;
- Sugar - 1.5 cups;
- Flour - 1 glass;
- Vanilla sugar - one sachet;
- Fruit yogurt - 0.5 liters;
- Walnuts - 100 grams;
- Milk - 4 tablespoons;
- Butter - 50 grams;
- Bananas;
- Cocoa - one tablespoon.
How exciting it is to bake your own cakes! All cooking processes are controlled, but with purchased products everything is simplified. We offer another option original cake, which will require a lot of attention, but it’s so interesting! Successful recipes amazing cake « Rotten stump" Imagine with us!
Read about all kinds of mastic here. Choose the right one and feel free to start making a cake with it. And don't forget to include the kids! Let them show their creativity!
You have read all the recipes and despaired... After all, all these delicacies are the enemies of your already imperfect figure. But what if you can't live a day without chocolate? The answer will be simpler than you think: go on a chocolate diet. All its nuances are described here. But before that, read the contraindications.
Manufacturing process step by step:
- Mix chicken eggs with vanilla and granulated sugar. Stir with a blender until the resulting mixture becomes fluffy and airy;
- Gradually add flour to the resulting mass and mix everything well;
- Coat a multicooker bowl with oil and pour the dough into it;
- Set the “baking” or “soup” mode, set the timer for 60 minutes;
- After baking, remove the cake from the bowl and let it cool;
- Cut the cake into 3 parts;
- As in previous recipes, leave one part for the base of the cake, and cut the remaining two into cubes;
- Place the chopped biscuit in a deep cone-shaped bowl, add chopped banana, walnuts and yogurt. Mix all;
- Spread the base with yogurt, cover the mixed sponge cake with nuts and yogurt;
- Place the bowl of cake in a cool place for six hours;
- Remove the cake from the bowl, inverting it onto a plate. So, the base will be at the bottom, and all we have to do is work on the decoration;
The dessert can be decorated with chocolate glaze or fruit. Use your own discretion.
And now you can watch all the stages of preparing this delicacy in a slow cooker in the video below.
So sit back and enjoy watching!
And finally, a few little details that will make your cooking easier:
- When you study homemade cakes– You always need to sift the flour. So, it will be saturated with oxygen, and the baked goods will be more airy;
- When the dough is kneaded, using a mixer and blender, of course, makes life a lot easier, but any dough loves your hands and it is better to knead it with a spoon;
- When cooking in the kitchen, you should avoid drafts, otherwise a rough crust will form on the cake;
- If there is not enough sugar in the dough, then the baked goods will turn out pale, and if, on the contrary, there is more than necessary, then the cake will not rise well and the middle will not be baked.
Summarizing what was written above, it is worth saying that you can always pamper yourself delicious dessert, for this you don’t have to run to the store for a cake; you can do it on your own. Enjoy your meal!
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, classic cake Pancho 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 preparing 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 sponge cake , a simple sour cream made from sour cream, condensed milk and vanillin, canned pineapple and peaches, walnuts and chocolate icing. 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 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.
