Pancho cake is an incredibly tasty dessert. It turns out impregnated, juicy and also original in appearance. Thanks to a special technique to make a spoil it is almost impossible, so even a novice mistress can cope with it. Often do it with cherries or other berries and fruits. And now we'll tell you how to cook Pancho with pineapple. We are sure that you and your family will be delighted and will definitely ask for another piece!
Recipe "Pancho" with pineapple
Ingredients:
For the first crochet:
- flour - 150 g;
- sugar - 1 tbsp. a spoon;
- eggs - 1 piece;
- sour cream - 100 g;
- condensed milk - 0.5 jars;
- soda - 0,5 tsp.
- cocoa - 1,5 tbsp. spoons.
For the second crust:
- flour - 1 glass;
- sugar - 2 tbsp. spoons;
- sour cream - 1 glass;
- eggs - 2 pieces;
- condensed milk - 1 jar;
- soda - 0,5 tsp.
For cream:
- sour cream 20% fat content - 1 liter;
- sugar - 1 glass.
For interlayer:
- canned pineapples - 1 can;
- walnuts - 100 g.
Preparation
We prepare the dough for the first cake: beat the egg with sugar, add sour cream, condensed milk, mix, then add cocoa, soda, mix again until smooth, then add the flour and knead the dough. At a temperature of 180 degrees, bake for 30 minutes until cooked. When the cake is cooled, cut out a circle with a diameter of about 20 cm, and cut the scraps in small pieces and while laying aside. Now we prepare the second cake (the cooking technique is exactly the same as in the first cortex), and when it cools down, we completely break it into pieces.
For cream, beat the sour cream with sugar. Approximately 100 g of cream is set aside. Pineapples cut into cubes. We begin to collect the cake. The first cake, which will be the base, lubricate the cream and spread a layer of pineapple. All the pieces of cakes are dipped in a bowl of cream and mix well, so that the pieces are completely covered with cream. Then we lay them on the base in the form of a slide, alternating with nuts and pineapples. We decorate the top of the cake at will and send it to the cold place for at least 3 hours.
Recipe for Pancho cake with pineapple
Ingredients:
- flour - 2 cups;
- eggs - 6 pcs .;
- cocoa - 4 tbsp. spoons;
- sugar - 3 cups;
- soda - 1/3 of a spoon;
- lemon juice - 1 teaspoon;
- canned pineapples - 300 g;
- fatty sour cream - 800 g;
- nuts - 1 glass;
- chocolate is half a tile.
Preparation
We prepare the biscuit cake . Separate the proteins from the yolks. We beat the proteins into a lush foam, then gradually introduce sugar (2 cups), without stopping to beat, add yolks, again whisk. Pour the sifted cocoa and mix until a homogeneous mass forms. Slowly introduce flour and soda, which is extinguished with lemon juice. Form for baking oil, pour the dough and send it to the oven.
At a temperature of 180 degrees, bake for about an hour. If suddenly the surface begins to strongly redden, and the middle will still be moist, the top can be covered with parchment or foil. We remove the prepared cake, let it cool, and then cut off the cake with a thickness of about 2
Now for cream, whisk first one sour cream for about 10 minutes until it turns into air mass, then gradually add sugar and whisk for another 5 minutes. Spread pieces of pineapple and nuts. Each piece of the broken cake is dipped in a cream and laid on the base, shifting layers of pineapples and nuts, forming a slide. Top with "Pancho" with pineapples leftover cream. Chocolate melt in a water bath and pour our cake from above. Before use, let it brew in a cool place 3-4 hours.