The most delicious dessert: Pancho cake recipe

Cake “Pancho” is a feature of modern cooking, when canned pineapples appear in stores and are available to everyone. This is a very simple recipe, because there is no need to create a multi-tiered cake and be careful that the cream does not drip and spoil the ceremonial appearance.

The recipe was shared by Ukrainian culinary blogger Tatyana Yushina. According to him, this cake does not leave anyone indifferent.

Cake “Poncho”

Contents:

For testing:

• 6 eggs;
• 200 g sugar;
• 100 g flour;
• 30 g cocoa;
• 0.5 teaspoon. baking powder;
• Melt 60-80 grams of butter.

For the cream:

• 400 g cream 33-36%;
• 300 g sour cream 25-30%;
• 120 g powdered sugar; 120 g powdered sugar;
• 1 teaspoon. vanilla sugar or vanilla extract.

To fill:

• 300 g canned pineapple;
• 200 g frozen or canned cherries;
• 50 grams of walnuts.

To cover the cake:

• 200-250 g cream 33-36%;
• 1-2 tablespoons. l. granulated sugar;
• dark chocolate, hazelnuts.

To start, beat the eggs with sugar and salt into a fluffy, light mass for 10-12 minutes. Add dry ingredients and mix gently. Pour in the melted butter and mix.

Place the dough on a baking tray covered with parchment, level it and bake for 15-20 minutes at 180 degrees.

Cut a circle from the biscuits to fit the diameter of the bowl. Cut the rest of the dough into cubes.

Cover a round-bottomed bowl with film. Beat the cream with powder and vanilla. Add sour cream.

Dip the biscuit cubes into the cream and place them in a bowl, top with cherries, pineapple pieces and hazelnuts. Place a biscuit circle on top. Cover with film and refrigerate overnight.

Then carefully transfer it to a small plate. Cover the cake with whipped cream. Drizzle with melted chocolate and sprinkle with hazelnuts.

You can also make the classic Sachertorte.