Cake; Pancho; with pineapples, step-by-step recipe with photos

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. Sprinkle a little 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 one hundred percent 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 used straight away 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!

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 a sour cream and pineapple interior 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.

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All about culinary art...

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:

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;
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;
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;
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;
When the cream becomes thick, add all the sour cream and sugar. Continue beating until the mixture is completely dissolved;
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;
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;
Chop the walnuts into medium-sized crumbs and place half of the full amount on top of the creamy layer, along with half a portion of pineapples;
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;
We alternately repeat the manipulations from the previous 2 steps several more times. Lightly coat the resulting system with the remaining cream composition;
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.

Using a mixer, carefully beat the eggs with sweet sand for 10 minutes until a snow-white fluffy foam, add vanillin;
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”;
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;
Bake the semi-finished product for one hour, after the signal, remove it using a steamer basket, let it cool;
Cut the biscuit into shortcakes, set aside the bottom one for the cake, and cut the others into cubes;
Cut the washed, peeled bananas into slices;
For the cream, combine sour cream with sweet powder, add vanillin, beat everything with a mixer;
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;
Place the reserved sponge cake on top, which can also be coated with cream if desired;
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.

First, let's create the cream: put the sour cream in a mixing bowl or deep bowl, beat for 5 minutes;
Add sugar evenly (you can also add vanillin);
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;
Place the pineapple syrup in a separate bowl and cut the pineapples into thin slices;
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;
Place layers on the bottom of a lined plate: sponge cake, nuts, pineapple slices, cherries. On top - a whole shortbread;
Place the dish and carefully turn the mold over;
You can cut the bottom layer in a circle if it has a larger diameter;
Let's decorate our dessert: melt the chocolate. If the mass turns out thick, add 70 ml of milk and mix;
Fill the surface of the sweet product with the resulting glaze;
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 pineapples

A popular and common recipe for homemade Pancho cake with pineapples. Maybe the cake will be familiar to you under the name “Curly Pinscher” or “Curly Lad”. I assure you, the name does not affect the taste of the cake in any way, so prepare it and name it as you think is correct. The cake can also be prepared with fresh cherries, bananas, nuts and candied fruits. To make the process of baking cakes easier, you can not divide the dough into two parts, but bake one chocolate sponge cake (then add 4 tablespoons of cocoa to the whole dough). In the recipe I used molds with a diameter of 18 cm.

How to make Pancho cake with pineapples

Prepare biscuit dough for the cakes. To do this, carefully beat the eggs with sugar and sour cream.
Add sifted flour and baking powder.
Gently stir the flour into the dough until smooth.
Pour half of the dough into the baking dish. Add cocoa to the rest of the dough and mix until smooth. Pour the chocolate dough into another mold of the same diameter. Bake in an oven preheated to 180 degrees for approximately 25 minutes.
Cut off the top half of the finished chocolate cake and break it into small pieces; break the snow-white cake completely into pieces.

The dough did not rise at all. I even weighed everything

try adding almonds, my family and I liked the fighting taste and aroma)*****
.

On the contrary, I decided to remove the almonds; last time I added them, but I didn’t really like them.

The cake is sooooo delicious. It has become the most beloved in our family. Guests are also ecstatic about it. I add grated walnuts on a small grater, the taste is even more exciting.

What if you put the sour cream on cheesecloth and in the refrigerator overnight (that is, in the dark) , and then beat it later?

Thanks for the recipe

I love this cake. Thanks for the recipe.

I really love this cake, I’ll try to bake it now according to your recipe))

Very easy to make, delicious cakes, and something else that basically takes little time to make

Very tasty. I’ll cook it again for my beloved guys...

the guests were in ecstasy

The sour cream doesn’t drip off, you need to beat it until the cream is thick enough for a spoon to stand up, and then immediately put it in the refrigerator. The cake is delicious and wonderful.

Nothing came of it, the sour cream all leaked out, the cake was transparent. They translated the products stupidly. We are not happy

Why doesn't sour cream drain from the crust? Are you putting something in it?

And for a long time I have been baking a cake like this based on a sponge cake made from 8 eggs. I cut the pieces into cubes with a knife (it’s more aesthetically pleasing in the cut), lay out any layer tightly, pouring pineapple syrup first, then pieces of pineapple and pouring sour cream on top (there’s no point in dipping any piece) .

Somehow the dough comes out of the mixture like pies. I had to lay it out in shape with my hands! There is nothing confused here in terms of the number of ingredients!

There is a lot of flour indicated here......for 1 egg you need to take 50g of flour....

I changed the recipe a little! I'm only 10 years old, but I think I can bake a cake like this and make my mom happy!

We are currently baking this wonderful cake! I think it will turn out very tasty... we tried it with a friend and really liked it, so we decided to bake it according to your recipe! Thank you for the recipe, I will recommend your website to everyone because everything is clear and visual here (that’s why there are photos with step-by-step annotations). We use your website with the whole family:) and grandparents, and uncles, and aunties :) Thanks to the creators of this beautiful website.

Delicious cake... I made the entire sponge cake chocolate and I regretted it - the cocoa made it heavy. And yet, when the allotted 500 grams of sour cream for the cream drained overnight (that is, in the dark) - there wasn’t enough cream, I had to grease the top of the cake with whipped cream - I advise in a similar case to take not 500 grams of sour cream for the cream, but the entire 750 grams... and in this version everyone really liked the cake...

THANK YOU SO MUCH FOR THE CAKE RECIPE, IT’S VERY TASTY, I’VE BAKED IT 3 TIMES ALREADY, EVERYONE LOVES IT VERY MUCH.

The secret of sour cream is that sour cream must be the most costly and richer, then I whipped it from the beginning without sugar for 20 minutes, then added sugar and another 15 minutes with a mixer, put the pieces of snow-white sponge cake in a cup with cream, and put a layer between the crust nuts and fruits. I pour chocolate on top, put it in the refrigerator and everything comes out.

Thank you, it’s such a delicious cake that I bake it many times and it turns out tastier each time.

For simplicity of design:
Take a deep bowl (plate), across the diameter of the cake. Cover with cling film. Dip the pieces in the cream and place in this bowl, adding fruit alternately. Then cover with the remaining whole cake, turn over, remove the film. It turned out to be a beautiful, even slide. Drizzle with glaze. Simple, simple and wonderful. And most importantly - delicious!