Pancho with bananas

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Pancho cake is the main example of the capital's confectionery

Pancho is a recognizable cake made by the Fili-Baker company, which supplies various confectionery products to stores. The step-by-step recipe for this dessert is kept in the strictest confidence by the company. But today you can simply find a huge number of “folk” manufacturing instructions that allow you to independently reproduce the “Pancho” cake at home, which will appeal to gourmets of all ages.

The calorie content of sweets is about 270 kcal per 100 g and can vary depending on the fat content of the main ingredients. Let's look at the homemade Pancho cake recipe in several versions step by step and with photos.

Traditional recipe for Pancho cake

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

• 6 eggs;
• 250 g sweet sand;
• 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 a Pancho cake with pineapples with your own hands:

1. Crack eggs at room temperature into a deep bowl and beat with a mixer for 5 minutes until they grow in volume and form a fluffy foam. 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 be a homogeneous viscous mixture without lumps;
3. Lightly coat the inside of a detachable round mold with a diameter of 22 cm with butter, fill it with the test mixture and bake the sponge cake for half an hour at 180 degrees. We check readiness using a standard - a toothpick or a match;
4. The traditional recipe certainly includes sour cream. Pour the cooled cream into a deep container, then, slightly tilting it, begin to beat the contents using a mixer, first at low speeds, then gradually increasing the speed;
5. When the cream becomes thick, add all the sour cream and sugar. Continue beating until the mixture 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 cakes. The bottom one should be narrow (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 canned pineapple syrup, then coat it with cream;
8. Chop the walnuts into medium-sized crumbs and place half of the full 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 shrink evenly;
10. We alternately repeat the manipulations from the previous 2 steps several more times. Lightly coat the resulting system with the remaining cream composition;
11. We break the chocolate into slices, combine it with butter and melt it in a water bath until it becomes glaze, then let it cool slightly and pour it on top of our Pancho cake with nuts and pineapple. For convenience, you can use a pastry bag.

We put the culinary magic in the refrigerator for at least 4 hours so that it is perfectly soaked. When serving, cut into fine portions. You can create a Pancho cake with cherries. Its preparation scheme is similar to the above, only instead of pineapples, canned cherries (150 g) are used, and 60 ml of canned cherry syrup is used to soak the main crust. This is how Granny Emma prepares the recognizable dessert.

Cake "Sancho Pancho" in a slow cooker

In a slow cooker, such a culinary masterpiece comes out tall, huge and is enough to treat a huge number of guests. Cake “Pancho” with bananas can rightfully be called a wonderful and luxurious delicacy.

• A glass of flour and sweet sand;
• 5 eggs;
• Vanillin – 1 g.

• 3 bananas;
• A glass of sweet powder;
• 800 g fatty thick sour cream;
• Vanillin.

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

The basis of the Sancho Pancho cake will be an ordinary traditional sponge cake, which will not be difficult to prepare.

1. Using a mixer, carefully beat the eggs with sweet sand for 10 minutes until a snow-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 biscuit into shortcakes, set aside the bottom one for the cake, and cut the others into cubes;
6. Cut the washed, peeled bananas into slices;
7. For the cream, combine sour cream with sweet powder, 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, remembering to alternate the layers with banana slices;
9. Place the reserved sponge cake on top, which can also be coated with cream if desired;
10. We give the cake at least an hour to soak, then we put a huge 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 make it, mix all the ingredients, cook until thickened over a low flame, add softened butter (50 g), stir well.

“Lazy” version of Pancho cake

This original delicacy is prepared quickly, about 40-45 minutes, and will significantly save time for working ladies. The dessert tastes juicy, tender and fragrant.

• Canned pineapples - large jar;
• Walnuts (or cashews) - one glass;
• Canned cherries (pitted) – 15 pieces;
• Store-bought sponge cakes (pack of 3);
• Chocolate bar for decoration.

• 150 g sugar;
• 800 g of very fatty sour cream.

1. First, let's create the cream: put the sour cream in a mixing bowl or deep bowl, beat for 5 minutes;
2. Add sugar evenly (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 couple of minutes, grind them into coarse crumbs using a blender, or put them in a strong bag and “roll” them with a rolling pin;
4. Place the pineapple syrup in a separate bowl and 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 shortbread to create the bottom of the sweetness;
6. Place layers on the bottom of a lined plate: sponge cake, nuts, pineapple slices, cherries. On top - a whole shortbread;
7. Place the dish and carefully turn the mold over;
8. You can cut the bottom layer in a circle if it has a larger 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. Let's put it in a cool space for at least 6 hours, and ideally at night (that is, in the dark) .

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

Video: Pancho cake recipe from Ira Khlebnikova

Cake “Pancho” with banana at home

Main ingredients:

• testicles
• flour
• sugar
• cocoa
• sour cream

180 minutes

10-12 servings

Calorie content per 100 g:
312 kcal.

Category: Cakes

“Pancho” cake is one of the most beloved desserts of all those with a sweet tooth. There are a huge number of recipe options: different biscuits and a variety of entrails. This recipe is more simple to make, and the result will be simply wonderful. You can cook it at home, so be sure to try it for the next holiday: birthday, New Year, March 8th.

Biscuit:

• Testicles – 4 pcs.
• Sugar – 200 g
• Flour – 200 g
• Baking powder – 1 tsp.
• Cocoa – 1 tsp.

Cream:

• Sugar – 200 g
• Sour cream 30% – 300 ml
• Banana – 2 pcs.

Glaze:

• Chocolate -100 gr.
• Butter -50 g

Step by step photos of the recipe:

Crack the eggs into the mixer bowl, add sugar and beat.

It is necessary to beat for quite a long time (about 7-10 minutes) and preferably continuously (this way the biscuit will not fall off and will be the most airy).

We begin to beat at first at the lowest speed, then gradually increase it. The mass should turn white and double in size. When traces of the whisks remain on it, our dough is ready.

Divide into two equal parts.

Add baking powder to the flour and sift well, divide into 2 equal parts. Add cocoa to one glass with flour.

Then add flour with cocoa to one part of the beaten eggs, and without cocoa to the other.

Mix very carefully from bottom to top.

Grease a baking dish with vegetable oil and pour out the snow-white dough.

Bake at 170 degrees for about 20-25 minutes.

We do the same with chocolate dough.

Bake 2 shortcakes. Let it cool.

While the cakes are cooling, let's start making the cream.

Sour cream and sugar must be thoroughly beaten with a mixer.

The sugar should be completely dissolved (you can use sweet powder instead of sugar, this will make the whisking faster).

Prepare the filling. Peel the banana and cut into pieces.

We cut off the top of the snow-white cake with a sharp knife; the bottom will serve as the base of our cake. Cut the top crust into pieces.

Chocolate – completely cut into squares.

Place the shortbread on a flat dish, lightly soaking it in cream.

Let's start forming. We alternately place snow-white and brown pieces of biscuit and banana pieces on the shortbread.

Apply cream to any layer.

We lay out the pieces of shortbread in the form of a slide. At the end, pour 100% cream over it.

Break the chocolate into small pieces, add softened butter. Place in a water bath and stir lightly. In 2-3 minutes the glaze will be ready. Let it cool slightly and pour on top using a pastry bag or spoon.

Chocolate glaze can be prepared according to another recipe without using chocolate.

The “Pancho” cake with banana, prepared at home, is ready, but as a standard, it needs to sit in the refrigerator for 2-3 hours, or even better, leave it overnight (that is, in the dark) .

No special occasion can be complete without a sweet feast. What’s a sweet table without a delicious cake? Unfortunately, almost all housewives do not want to bother with baking and prefer to buy desserts in pastry shops and even in stores, citing the fact that they don’t have time and it won’t turn out so delicious anyway. But that's not true! If you have the right recipe, then with a minimum of effort and time, you will get good baked goods! For example, Pancho cake. This unique recipe will please everyone. Children - for its sweetness and the presence of fruit, and adults - for its lightness. It turns out to be very affectionate, airy and not “languid” for the stomach, which is why it is great for finishing a large meal.

This dessert is now very popular, it is one of the favorites in sales, and manufacturers painstakingly guard the secrets of its production, because no one wants to lose part of the revenue. But you can cook “Pancho” at home, without the help of others. There's nothing complicated about it. The base is a regular sponge cake and sour cream. Using some tricks, you can simply prepare this confectionery magic and amaze not only your own family, but also your guests.

Interior

You can cook not only with bananas. Any exotic fruit is perfect here. The most successful combinations come out with pineapple and peach, but you can also use citrus fruits - tangerines or oranges (you just need to remove the zest, and also the films from the tangerines). And remember, if you use the freshest fruits, then the shelf life of such a cake will not be longer (1-3 days).

An impeccable balance is a combination of sweet and sour fruits (for example, pineapple and kiwi, banana and peach). You can add grated banana to the sour cream, and use cherries or currants as the inside.

In order for the sponge cake to come out airy, fluffy and tender, you need to keep in mind certain aspects of its production.

1. The eggs must be fresh.
2. All ingredients should be at room temperature, then they mix well, only the eggs can be cool.
3. It is better to beat the whites with a pinch of salt and a drop of lemon juice.
4. Under no circumstances should you “overbeat” the yolks, otherwise the dough will be very watery. They should just start to foam and lighten a little.
5. The container in which the whites are beaten must be dry.
6. The flour must be perfectly sifted; you should not increase the amount of flour, otherwise the dough will turn out tight.

The biscuit is baked at an oven temperature of at least 180 C. Do not open the oven during baking so that the dough does not fall off.

The usual “Pancho” is decorated with melted chocolate, but you can also prepare chocolate glaze. It's quite simple and much cheaper. You will need a couple of tablespoons of sugar, a spoon of cocoa (the most successful proportion is 1:2, but those who do not like bitter chocolate need to take less cocoa), a little water or milk, but better still sour cream. With sour cream, the glaze comes out thick and does not crystallize. Cook over low heat until the sugar is completely dissolved. At the end, add a little (20-30 g) butter.

The cake needs to be left to steep, so it’s better to prepare it the day before the holiday.

Cake “Pancho” with raspberries and bananas

Ingredients

Sugar – 1 glass

Drink – 1 glass

Baking powder – 10 g

Vanillin or essence - to taste

Cream:

Cream 35% – 500 g

Sweet powder – 30 g

Vanillin – 1 pinch

Additives:

• 259 kcal
• 1 hour 45 minutes
• 10 min.
• 1 hour 55 minutes

Photo of the finished dish

Step-by-step recipe with photos

Most of all I like to bake sponge cakes, tender and weightless, like fluff. But biscuit dough requires skill, and this option will work for everyone. Naturally, it is not so fluffy and light; nevertheless, a sponge cake made with kefir cannot be considered real, but it will work quickly. Considering that the cake is layered with fruit and whipped cream, even a kefir sponge cake makes the cake juicy and delicious.

Any juicy fruits and berries are suitable for filling, including frozen ones, like mine.

The main thing here is not to make the dough very thick, use high-quality baking powder and take an already sour drink.

To make the Pancho cake with raspberries and bananas, take the following ingredients for the dough.

Grind the egg with sugar until white. This can be easily done with a hand whisk.

Add a glass of kefir and mix well.

Add cocoa, also flour with baking powder and vanilla. Mix homogeneous batter. It’s not enough to let him stand for about 10 minutes.

Pour the dough into a mold with a diameter of 20 cm (the bottom should be lined with parchment beforehand) and bake in an oven preheated to 180 degrees for approximately 35 minutes. I do not lubricate the mold with anything, so as not to interfere with the dough clinging to the walls of the mold. Check readiness with a dry splinter. Cool the biscuit well, and then remove it from the mold, helping yourself with a knife.

For cream and fillers, take the following products.

Beat the cream with the addition of sweet powder and vanilla until soft peaks form. The sweetness of the cream can be adjusted to your own taste.

The cream can also be prepared with 20% sour cream. Only for this it is necessary to discard it on 3-4 layers of gauze so that all the excess liquid is drained. As it should, more sour cream will be useful.

Cut the cooled biscuit into two shortcakes. Make the bottom crust very narrow, and the top one thick. Cut the top crust into squares.

We collect the cake. Grease the bottom crust with buttercream, and randomly arrange raspberries and bananas. Dip pieces of sponge cake into cream and place on top of the bottom crust in a heap, alternating layers with raspberries and bananas.

Coat the entire cake with cream and drizzle with melted chocolate if desired. Let the cake sit in the refrigerator for a couple of hours.

Pancho cake with raspberries and bananas is ready. You can taste it.

Pancho cake with bananas at home. Recipe with photo

I present to you a stunning vegetarian (I mean without eggs) Pancho cake - a recipe with step-by-step photos, which is simple and easy to prepare at home. Naturally, you can find the same dessert on sale, but who understands what chemistry is contained inside? What are the shortbreads and cream made from? Well, almost always, store-bought sweets contain eggs, but not everyone eats them.

You can make everyone’s favorite Pancho cake at home, and it’s completely easy. A very tasty, juicy and wonderful cake will decorate any holiday or will simply amuse you at a family tea party. This recipe does not use eggs, which does not affect the taste or texture of the cake at all. I put bananas in the filling, but you can also use canned pineapples, peaches, tangerines, and cherries. The main thing is to follow the manufacturing principle - lay everything out in layers.

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For this dessert, only fat sour cream of at least 20% is suitable, otherwise the cream will turn out to be very, very watery and will run down. But if you suddenly happen to have a jar of low-fat sour cream on hand, then use it for preparatory soaking of the biscuit. It’s not absolutely necessary to do this, but the cake will end up being the wettest, most soaked.

INGREDIENTS:

• 1 glass of kefir
• 1 cup of sugar
• 2 cups flour (or less)
• 6 tbsp. l. vegetable oil
• 6 tbsp. l. carob (or cocoa)
• 1 tsp. soda
• 2 bananas (or other fruits, berries)

From berries and fruits, you can add pineapples, cherries, kiwis, cherries, prunes or black currants - anything that has sourness.

CREAM:

• 800 g sour cream (fat content not less than 20%)
• 1 cup sugar (or less)

• 80 g butter
• 4 tbsp. l. Carob (or cocoa)
• walnuts

Pancho cake recipe at home: with banana and walnuts

The recipe for Pancho cake at home is very simple! This is one of those desserts that those who are just learning how to make sweets with their own hands can start preparing. There is no special technology and all ingredients are completely accessible.

Add soda to the drink. The drink will begin to foam and rise. We wait a couple of minutes.

Add butter, carob (cocoa), and sugar to kefir. Stir until the sugar dissolves. Then add the sifted flour. Mix well so that there are no lumps.

Pour the dough into the mold. My form is the size of an A4 sheet. Place in the oven at 180 degrees for 30 minutes.

Cut the finished shortcake into cubes. You can break pieces by hand.

Combine sour cream with sugar and leave for some time so that the sugar dissolves.

To soak the biscuit, I additionally used 200 grams of 15% sour cream. Mixed it with 4 tablespoons of sugar and added to the biscuit. The golden rule of this cake: there is never too much sour cream.

Cut bananas into slices.

Lay out the first layer of cubes in a circle shape. Fill with cream. Sour cream should perfectly fill all the indentations.

Place a layer of bananas.

Repeat layers again: cubes, cream, bananas. But now we make the diameter of the circle much smaller, i.e. building a pyramid.

Repeat all layers 3 times.

Use a spoon or small spatula to give the cake the most correct shape. The biscuit has already been slightly soaked and can simply be compacted and unnecessary protrusions removed.

Now cover the cake generously with cream.

Preparing chocolate for decoration. Add carob (cocoa) to the heated liquid oil. You can add sweet powder, but not necessarily.

We decorate our cake with chocolate and chopped walnuts.

Place Pancho's cake in the refrigerator for several hours. During this period of time, the cream should become thick, dense, and it will also finish glittering, because the cake will absorb all the water. It is best to put the treat in the refrigerator at night (that is, in the dark) .

Our vegetarian Pancho cake is ready - the recipe, as you can see, is very simple! Please note, we baked it without eggs!