Pancho with pineapples

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If you want to make a cake for a special occasion, then find out how to make pancho with pineapples. This is a juicy cake with sour cream and pineapple insides with tender biscuit dough. It just melts in your mouth.

Manufacturing Description:

Ingredients:

Flour - 2 cups
Sugar - 3 Cups
Egg - 2 pieces
Sour cream – 120 G
Cocoa - 2 tbsp. spoons
Baking powder - 1 tbsp. spoon
Canned pineapple – 400 grams (can)
Chocolate – 100 G (milk or black)

Number of servings: 8-10

How to cook “Pancho with pineapples”

Rate the recipe for Pancho with pineapples:

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Moreover, they wrote 120g of sour cream and not 720 as required. I started cooking in the evening and it turned out to be such a bummer

Why didn’t you immediately say that you need 33 percent fat sour cream? Because of you, I wasted money in vain, I watch that video occasionally, I need to immediately say. Now everything has been thrown away

120 gr! thanks for seeing. corrected.

Tell me, is there 1200 or 120 grams of sour cream?

What a wonderful cake! The hostess is simply smart!

I agree, the cake is very soft, it just melts in your mouth, and in the summer, pieces of pineapple can be replaced with raspberries, apricots or peaches.

Sponge cake with pineapples and whipped cream

Cake is always a permanent attribute of any holiday. From time to time it can be very difficult to please all the guests; some love the dessert to be filling, others are afraid for their figure, others love fruit cakes.

In this case, you can prepare a sponge cake with canned pineapples, which will completely impress everyone. There is airy dough, the most delicate whipped cream jelly, and sweet pieces of pineapple. Housewives will definitely like the ease of manufacture. Kids will certainly appreciate this joyful decoration made of multi-colored jelly beans.

Sponge cake with pineapples and cream: step-by-step recipe

Chicken egg - 4 pcs.;
Sugar - 2 tbsp. l.;
Wheat flour - 4 tbsp. l.;
Cream 33% - 200 ml;
Edible gelatin - 1.5 tbsp. l.;
Condensed milk - 400 ml;
Canned pineapples - 300 g;
Lemon juice - 1 tsp.

How to make sponge cake with canned pineapple and whipped cream

Prepare everything you need. Divide the eggs into yolks and whites. Place the whites in a clean, dry bowl, add lemon juice.

Start beating with a mixer. If foam appears, slowly add sugar without stopping the operation of the equipment.

Beat until the whites form a stable mixture. The corollas should leave an accurate mark that does not float even over time. Add the yolks one at a time without turning off the device.

The result is a fluffy, creamy air mass.

Add sifted flour. From now on, stir only with a spatula or spoon, very carefully. Biscuit dough “does not like” long and intense kneading, and there should be no lumps of flour remaining.

Grease the multicooker bowl with sunflower oil and lay out the dough.

Cook on the “Baking” mode for 60 minutes.

Turn the finished crust over onto a steaming rack and leave until it cools completely. The biscuit must be allowed to “rest” by placing it in a plastic bag for 10-12 hours.

Pour 50 ml of cream into the gelatin in advance and let it swell for half an hour.

Dissolve it in a water bath. It is very important not to overheat the mixture; as soon as the grains disperse, heating should be completed. Pour condensed milk and heated gelatin into a bowl.

Mix quickly, because the gelatin will begin to set immediately. Whip the remaining cream until it increases in volume and soft peaks form. Add the third part to the thickened mixture.

Mix carefully, the mass must retain as much air as possible. Then you can lay out the remaining cream and stir it in. Drain the liquid from a can of canned pineapple and let the pieces dry, or remove excess water with a cardboard towel. Chop the fruit as finely as necessary. Pour them into the prepared cream and mix.

Using a sharp knife or silk thread, cut the shortbread horizontally into two equal parts. Place one shortbread in the bowl in which the biscuit was baked. It's great to soak in syrup from a can of canned pineapple.

Distribute two-thirds of the gelatin cream.

Place the second shortbread on top, soak it as well, and lay out the remaining mixture. Allow to completely harden in the refrigerator for 6-8 hours. Remove the cake by inverting it onto a steamer rack. If the gelatin layer does not separate well from the walls, place the dishes in hot water for a few seconds.

Pineapple Cake Recipes

The best selection of pineapple cake recipes is collected here. You will always find it in cake recipes. We also have two thousand 100 20 eight recipes for cakes with oranges.

Yogurt cake with pineapples

Ingredients: Wheat flour 50 grams, Starch (any kind) 20 grams, Baking powder 3 grams, Chicken egg medium 2 pieces, Natural yogurt 600 grams, Cream 33% 400 grams, Pineapple rings 565 grams, Pineapple pieces 565 grams, Pineapple syrup 300 grams Yogurt cake is perfect for light summer baking because you don’t need to prepare buttercream or thick glaze. This cake turns out to be very tender thanks to the jelly, which makes this cake low in calories. As the inside you can.

Cake with canned pineapples

Ingredients: Chicken eggs – 5 pcs., Sugar – 160 g, Flour – 110 g, Starch – 40 g, Sugar – 150 g, Cream (fat content at least 35%) – 500 ml, Sour cream – 200 g, Vanillin – 1 g , Pineapples (canned) – 900 g, Coconut flakes – 80 g, Jelly (for cake, fruit) – 90 g Break the eggs into a deep bowl, add sugar, beat with a mixer until they rise in volume for approximately 7-10 minutes, the mass must turn white. Sift the flour and starch and carefully fold the dry ingredients into the fluffy egg mixture. Pour the dough into the mold.

Cake with pineapple and walnuts

Ingredients: Chicken eggs – 5 pcs., Salt (pinch) – 1 g, Sugar – 300 g, Cocoa powder – 120 g, Flour – 225 g, Baking powder – 5 g, Lemon juice – 5 ml, Sour cream (fat content from 30 %) – 800 ml, Sweet powder – 200 g, Pineapples (canned) – 250 g, Walnuts – 200 g, Cream (30% fat content) – 200 ml, Dark chocolate – 150 g 1. Let’s start making sponge cake: – prepare two bowls, break the eggs, separate the whites into one bowl, and the yolks into another; – beat the egg whites with a pinch of salt until stable, strong peaks form; - Beat the yolks with sugar until just combined.

Cake with pineapples and nuts

Ingredients: Flour – 400 g, Baking powder – 15 g, Ground cinnamon – 10 g, Nutmeg – 3 g, Allspice – 2 g, Salt – 8 g, Chicken eggs – 4 pcs., Applesauce – 100 g, Vegetable oil – 100 ml, Vanilla extract – 5 ml, Brown sugar – 200 gr, Sugar – 100 gr, Carrots – 250 gr, Pineapples – 100 gr, Walnuts (or pecans) – 60 gr, Butter – 150 gr, Sweet powder – 350 g, Cream cheese – 500 g 1. Turn on the oven at 180 degrees Celsius for preheating.2. Sift flour and baking powder into a bowl. Add ground cinnamon, nutmeg, salt and ground aromatic pepper. Mix all dry ingredients together.3. Chicken eggs.

Jellied cake with pineapples No. 2

Ingredients: Milk chocolate|Chocolate (dessert) – 120 g, Butter – 120 g, Chicken egg – 2 pcs, Baking powder – 0.5 tsp, Sugar – 80 g, Wheat flour|Flour – 120 g, Pineapple (canned rings) – 1 jar., Cream (20%) – 400 ml, Gelatin (leaf) – 9 g For the dough. Melt the chocolate with butter in a water bath. Mix the eggs and sugar separately, then add baking powder + flour and combine the dough with chocolate. Pour into the mold, put in the oven for 30 minutes, bake at 200 degrees. Take a deep bowl.

Sponge cake with pineapples

Ingredients: Eggs – 2 pcs., Flour – 50 g, Sugar – 75 g, Vanilla sugar – 1 teaspoon, Sugar – 120 g, Vanilla sugar – 1 teaspoon, Milk – 350 ml, Egg yolks – 4 pcs., Heavy cream (fat content from 33%) – 280 g, Gelatin – 15 g, Water (for soaking gelatin) – 70 ml, Sugar – 2 tablespoons, Water – 50 ml, Pineapples – 150 g, Pineapple juice (canned pineapple syrup) – 200 ml, Savoyardi cookies (optional, for decoration) – 170 g Let’s prepare a biscuit. In a bowl, combine eggs, sugar and vanilla sugar. Beat the eggs with a mixer for 5-7 minutes. The eggs should turn into a very fluffy and thick foam. Add sifted flour. And with a spatula or a whisk, carefully mix it in, trying to make it work.

Chocolate bean cake with pineapple

Ingredients: canned red beans TM “Frau Martha” – 120 g, cocoa – 10 g, almond flour – 15 g, vegetable oil – 20 g, sugar – 25 g, cinnamon – tsp, baking powder – tsp, canned red beans TM “Frau Martha” – 40 g, almond praline – 35 g, cocoa – 10 g, sugar – 30 g, water – 60 g, cream cheese – 100 g, canned pineapples TM “Frau Martha” – 1 can So Let's start preparing our dessert with sponge cake. By the way, it is prepared without wheat flour. Salt the liquid from the container of TM “Frau Martha” beans. Then everything is simple - put the necessary ingredients in a blender: almond flour, cocoa, beans, sweet.

Sponge bean cake with pineapples “Frau Martha”

Ingredients: canned snow white beans TM "Frau Martha" - 1 can, canned pineapples TM "Frau Martha" - 1 can, chicken eggs - 4 pcs., sugar - 150 g, snow white crackers - 3 tbsp. l., almond flour - 2 tbsp. l., salt - 1 pinch, butter - 180 g, condensed milk - 200 g, curd cheese - 150 g, gelatin - 3 g, starch - 1 tsp. The biscuit base for the cake is prepared without flour; I replaced it with snow-white canned beans TM “Frau Martha”. For the layer, I decided to use TM Frau Martha canned pineapples. Drain the sauce from the beans; you won't need it. Exec.

Yogurt cake with pineapples

Ingredients: for the dough: 3 eggs, 120g sugar, 120g flour, baking powder on the tip of a knife, for the inside: 20g gelatin, 850ml canned pineapples (in rings), 200g sour cream, 250g yogurt, 60g sugar, 150ml cream, candied fruit decoration and sweet powder Oven 180. Line a springform pan with a diameter of 26 cm with baking paper. To make 1 shortbread, beat 1 egg with 1 tablespoon of water and 40g of sweet sand. Mix in 40g flour. Spread the dough on the bottom of the pan, not reaching the edge. Bake 10.

Creamy curd cake with pineapples

Ingredients: Cottage cheese – 350 g, Sugar – 400 g, Chicken egg – 6 pcs, Margarine – 200 g, Wheat flour | Flour – 280 g, Slaked soda with vinegar (without slide) – 1 tsp., Salt – 1/4 tsp, Cream (33%, in cream) – 500 ml, Sweet powder (cream) – 200 g, Pineapple (canned) – 500 g Beat the whites with salt very well. We leave. Grind the yolks with sugar. Add melted margarine to them. Mix. Add cottage cheese. Mix. Add flour and slaked soda. Mix. Add the beaten egg whites to the dough and mix gently. Test.

Cake “Pancho” with pineapples, step-by-step recipe with photos

Pancho cake with photos step by step. Recipe with pineapples

Now we have a very tender and airy Pancho cake for dessert. My friends recommended the recipe to me, praising the ease of making and the taste of the cake. I dared to make it, but I didn’t even think that it would turn out so delicious! The cake came out magical. It has absolutely everything: light chocolate sponge cake, low-fat sour cream, pieces of sweet pineapple, and, of course, chocolate icing. If you have never heard of this recipe for Pancho chocolate cake with pineapples, be sure to try it. I promise he will become one of your lovers.

The chocolate cake with the loud Italian name “Pancho” looks very interesting and in shape is more reminiscent of a small volcano. But even its appetizing appearance will not convey the whole extravaganza of taste. It is fabulous, wonderful, wonderful.. Perhaps my vocabulary of epithets is not enough to describe this cake. Well, what is there to outline here? It’s easier to prepare than usual, 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 inside:

1 can of pineapple (680 g);
800 ml 20% sour cream;
1 tbsp. sweet powder.

for chocolate glaze:

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

Step-by-step recipe for Pancho cake with pineapples

1. First, let's make a 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 into a strong foam.

3. Add flour. It is better to use premium flour, since the properties of the resulting biscuit directly depend on the flour. To better saturate the biscuit dough with oxygen, it is better to sift the flour in advance.

Add cocoa powder. Quench the soda with vinegar and add to the rest of the ingredients. This technique is needed to avoid the smell of baking soda in the finished baked goods. But thanks to soda, the biscuit dough will rise perfectly during baking and the cake will turn out to be the most 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 turn out watery, with an abundance of small bubbles. The mixture of the dough is something between thick, fatty kefir and watery sour cream.

5. Pour the dough into a baking dish with a diameter of 25-30 cm. If you use a silicone mold, you do not need to treat it with anything, but an iron mold must be greased with 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 for the cake is ready. Now it needs to be allowed to cool in a warm place without drafts so that the dough does not settle too much.

7. Remove the cooled biscuit from the mold. To make the biscuit the most 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 (that is, in the dark) . And if you don’t have time and your family is eagerly awaiting a delicious cake, you can simply take note of this aspect. Cut the biscuit in half as shown in the photo.

8. There are 2 shortcakes, 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 crust on a plate for serving the cake.

10. Place sour cream in a separate deep bowl and add sweet powder.

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

12. Grease the chocolate cake with sour cream.

13. Open a jar of pineapples. We won’t need the juice, pour it into a separate mug and set it aside. Place the pineapples in pieces on the crust with cream.

14. Add chocolate biscuit cubes on top.

15. Lightly pour sour cream.

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 prefer.

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

19. Prepare the chocolate glaze in a water or steam bath. To do this, pour a little ordinary tap water into a saucepan or saucepan and place a glass or iron bowl in the water. Add diced butter and broken dark chocolate. Bring the water to a boil and stir the glaze 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 comes out warm and can be immediately used to decorate the cake.

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

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

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