Pancho cake with cherries

Cake “Pancho” with cherries

Cake “Pancho” is a very tasty chocolate sponge cake with delicate sour cream. The “Pancho” cake is easy to make and is a constant success. We offer a recipe for Pancho cake with cherries.

Preparing ingredients for the Pancho cake with cherries.

To make sour cream, we need sour cream with a fat content of at least 27%. If there is fatty sour cream - unsurpassed, if not - the fat content of sour cream can be increased. Place one kilogram of sour cream (20% fat) on cheesecloth, wrap it, put it in a colander or hang it in a cool place for 24 hours.

Let's prepare a chocolate sponge cake. In a bowl, mix 200 grams of flour, 20 grams of cocoa powder, 5 grams of baking powder, set aside.

Break 4 eggs into a mixer bowl, add a pinch of salt, 250 grams of sugar and beat at high speed until fluffy.

Sift flour and cocoa into the resulting egg-sugar mixture and mix gently in one direction from top to bottom.

Place the chocolate biscuit dough in a 24cm diameter mold, lined with baking paper and greased.

Bake in a preheated oven at 180 degrees Celsius for 40-50 minutes.
As always, we check the readiness with a wooden stick. Remove the finished biscuit from the oven, let it cool slightly, place it on a wooden board and let it rest for at least 6 hours.

The biscuit has rested, cut off a 1.5 centimeter high shortbread from it - this is the bottom of the future cake, put it aside.

Cut the rest into cubes.

Let's prepare sour cream. Transfer the sour cream from the cheesecloth into a mixer bowl. We got 750 grams of sour cream with a fat content of approximately 27%. Add 300 grams of sugar and 15 grams of vanilla sugar.

Beat at high speed until you get a tasty and smooth sour cream. Put 250-300 grams of cream in a separate bowl, close it and put it in the refrigerator.

Line a spherical shape with a diameter of 20 cm with cling film. Place in a bowl for easy assembly of the cake. Spread with a thin layer of sour cream.

Place 5-6 cubes of chocolate biscuit in sour cream, mix and transfer into a spherical shape, add a few cherries.
Add more cubes with sour cream and more cherries - in total we need 150 grams of canned cherries. We compact any layer with a spoon.

We added all the sponge cake and all the cherries.
Let's prepare the bottom. Soak the reserved shortcake with 60 milliliters of cherry syrup.

Cover the mold with the crust - press it along the edge into the mold, trim off the excess.

We turn the cake over onto the plate on which we will decorate it, and put it in the refrigerator for at least 5 hours.
Remove the cake from the refrigerator, remove the pan and cling film.

Take the sour cream out of the refrigerator and spread it little by little on the cake, spreading it over the entire surface of the cake in an artistic mess.

The cake is already very beautiful and can be served like this.

Place the finished cake in the refrigerator for at least one hour. An hour later, we take the cake out of the refrigerator, cut it right away and serve the very tasty, tender and wonderful “Pancho” cake with cherries to the sweet table with fragrant tea. Bon appetit!

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Have a nice day! Which group of eggs, 0c or the rest?

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Cake “Pancho” with cherries

Since the weekend is ahead, it’s time to share the recipe for the same “Pancho” cake that you guessed on Instagram last week. For some, this is just a reason to remember this cake, and for others, it’s an impetus to finally make it (according to reactions in stories I realized that not many people are familiar with “Pancho”).

I prepared “Pancho” with a small deviation from the classics - without canned pineapples, because... I don't think their combination with chocolate works well. The result is a delicious cake, evoking memoirs of those times when not many people had heard of mousse cakes, and sour cream with sugar was the most suitable cream

Ingredients :

Dough

Finish and interior

Making recipe:

We are preparing a biscuit. Combine melted butter, milk and cocoa, add a tablespoon of flour and mix.

Beat the eggs with sugar until they triple in size.

Add the flour sifted with baking powder and mix gently with movements from bottom to top.

Add a third of the egg mixture to the chocolate mixture and mix gently. Combine with the remaining egg mixture and mix gently with a spatula again.

Place the dough on a baking sheet lined with parchment or a silicone mat and level it out. Bake in an oven preheated to 180 degrees for about 15-18 minutes. Let cool.

We cut out a round cake from the cake, the diameter corresponding to the top of the bowl in which we will collect the cake.

Cut the remaining shortbread into cubes.

For the cream, mix sour cream with sweet powder.

Whip the cream to peaks.

Combine cream and sour cream, mix until smooth.

Cover the bowl with cling film.

Dip the biscuit pieces into the cream.

Place in a bowl in layers, interspersed with thawed cherries.

Place the cut out crust on top.

Place the bowl in the refrigerator for 4-5 hours, or preferably overnight (that is, in the dark) . Then we take it out, turn it over and remove the bowl. We remove the film.

To finish, whip the cream with cream cheese and add sweet powder at the end. Apply the cream to the surface of the cake and level it with a spatula.

Finely chop the chocolate. Bring 30 ml of cream to a boil and pour over the chocolate. Stir until smooth. Transfer to a cornet and apply patterns to the cake.

Let the chocolate harden, cut the cake and serve.

Pancho cake with cherries

Pancho cake with cherries is a very popular recipe. You can cook it for the holidays or simply so that you have the opportunity to amuse your loved ones with something delicious. As you can see in the photo, the pancho cake with cherries is very beautiful and appetizing, it also looks original due to its shape .

This delicacy is prepared from airy chocolate sponge cake and delicate sour cream. Cherries add sourness and a pleasant texture to this cake. Once you try to make pancho cake with cherries using our step-by-step recipe, you will understand that it is easy to make and does not require the rarest ingredients. You can easily find all the products in the store or even in your refrigerator. Try to make such an excellent Don Pancho cake with cherries and you will certainly want to create it again!

To make a dish using the recipe for Don Pancho cake with cherries, you will need ordinary ingredients.

Ingredients for the dish

Cocoa powder – 3 tbsp.

Baking powder – 1 tsp.

Cream 33% fat – 200 ml.

Sour cream 20% fat – 400 ml.

Walnuts – 80 gr.

Frozen cherries – 200 gr.

Sweet powder – 1 tbsp.

Butter – 30 gr.

Dark chocolate – 50 gr.

Making a dish step by step

Now let's prepare Don Pancho cherry cake, recipe with photo. Make the sponge cake. Take your time, because preparing a fluffy, airy, soft sponge cake is easy, but challenging.

To prevent the cake from becoming a donkey when baking, do the following: take a mixer and beat one eggs at high speed. This should take you about 5 minutes. The mass should become fluffy, thick, and have a uniform whitish color.

Start adding granulated sugar evenly to the eggs, continue beating until the mass turns completely white and the sugar has completely dissolved.

In a separate bowl, mix dry ingredients - baking powder with flour and cocoa. Sift these ingredients through a sieve in advance - this will make the dough more airy.

Add flour to the watery mixture with a spoon and gently knead the dough, using top-to-bottom movements. It is necessary to stir slowly and carefully until all the lumps of flour disappear.

The dough should turn out airy, tender, and you should make sure that there are air bubbles in the dough. Such “breathable” dough should not be left in a bowl for a long time.

Take a round baking pan and line it with parchment. The walls must be oiled.

Place the dough in the mold, level the surface and place in the oven to bake at 180 degrees. Keep the shortbread in the oven for 30-35 minutes.

Remove the finished cake from the mold and leave to cool for an hour.

Let's start making the inside. You can use defrosted and fresh. The seeds must be removed; simply strain off the excess liquid, but do not pour it out. Sprinkle or roll the cherries with sweet powder.

Now take the walnuts and chop them. This can be created using a rolling pin or knife or mortar.

Let's prepare the cream. In a dry bowl, beat the cream with a mixer until stable peaks and a dense mass. Separately, mix the sour cream and sugar and beat until the sour cream becomes fluffy and airy. When the sugar has dissolved, mix the cream with sour cream.

Let's start assembling the cake. This step is the most important. Divide the sponge cake into two parts, one of them should be 1 cm wide. Chop the rest of the sponge cake into cubes measuring approximately 2 by 2 cm.

Take a flat dish and place a 1 cm wide base cake on it. Make a soak using the cherry juice that remains after you strained the cherries. Place the cream on top in a thin layer and place cherries and nuts on it, but not all.

Take a bowl with sour cream and place pieces of cut biscuit in it. Stir so that any piece is soaked in cream. Then start laying our sponge cake on top of the cake, alternating it with cherries and nuts.

Make the chocolate frosting. To do this, the chocolate must be chopped into small pieces and melted in a water bath together with butter. Once the ingredients have melted, they can be combined into a smooth, homogeneous mass. Decorate the cake with the icing given to us at your discretion. The cake must be placed in the refrigerator for 4-5 hours, or better yet, for the whole night (that is, in the dark) , so that it is thoroughly soaked and becomes juicy and full of flavors.

The cake is ready! A beautiful solution for a festive dessert or a quiet home tea party!

Let us share with you variations of making such a delicious cake:

• Instead of cherries and nuts, you can use other products, for example, bananas, pineapples. You can only add cherries.
• Even ordinary packaged cherry juice is suitable for impregnation.
• You can assemble the cake differently; to do this, you need to take a spherical shape and cover it with cling film. Grease the film with a thin layer of sour cream, then mix the sponge cake with cherries and nuts with the cream and place in the mold. Cover this mass with the base cake and press down well; if the diameter of the cake is larger, then trim off the excess. Then turn the mold over and leave it in the refrigerator for several hours. When the cake has hardened, you can remove the mold and cling film, so you will have a sour cream sphere on the sponge cake. You can decorate the top as you wish, but the traditional option involves the use of the same sour cream, which can be distributed in a chaotic manner over the surface of our sphere. Sprinkle this cake with grated chocolate, it looks just wonderful!
• You can also combine two types of cakes - regular snow-white and chocolate. Then, when cut, the cake will turn out to be even more interesting, and the chocolate taste will not be as rich. To find out what this Don Pancho cake with cherries looks like, look at the recipe with photos.
• In making the cream you can only use sour cream and sugar. In this way, the cream will be less greasy.
• Instead of walnuts, you can use any other available nuts.
• Before you start kneading the biscuit dough, you need to carefully sift the flour with baking powder and cocoa (in this case). In this way, the bulk ingredients of the biscuit are saturated with oxygen and later, when you mix them with the eggs, the dough will “breathe” and the resulting biscuit will come out superb and beautiful.
• Other types of dough are not suitable for this cake. Only a sponge cake can be completely saturated with cherry juice (or other watery impregnation), which makes the base of the cake tender, juicy and melting in the mouth. Therefore, it is better not to experiment here.
• In addition to cherries, the cake filling also includes bananas (the cake turns out to be the sweetest), strawberries, raspberries, and other berries. But traditionally it is cherry that is used. It is better to choose juicy semi-sweet berries; the Shpanka variety is unsurpassed.

You've probably heard about this cake, but have you ever thought about why it was dubbed Don Pancho? From time to time this cake is called Pinscher or Curly Pinscher. Almost everyone confuses the origin of the name of the cake and thinks that it is somehow connected with the hero of Cervantes’ book, Sancho Panza. But the real origin of the name of this culinary work, unfortunately, is unclear.

Thanks to this good recipe, we learned how to make “Pancho Cherry Cake”.

Cake “Pancho” with cherries and curd cream

Ingredients

Chicken eggs – 6 pcs.

Wheat flour – 100 g

Baking powder – 2 tsp.

Potato starch – 3 tbsp.

Cream:

Soft cottage cheese – 200 g

Cream 35% – 850 ml

Sweet powder – 5 tbsp.

Vanilla extract – 1 tsp.

Ganache:

Cream 35% – 40 ml

Black chocolate – 60 g

Frozen cherries – 300 g

• 266 kcal
• 3 hours
• 3 hours

Photo of the finished dish

Step-by-step recipe with photos

Pancho cake is one of my favorites. To be honest, I have never eaten a tasteless Pancho. Tender, juicy, slightly wet – isn’t this a pleasure?!

Usually the cream in this cake is sour cream, but why not create a creamy curd? Believe me, it's very tasty! Well, the combination “cherry + chocolate biscuit” is a classic.

The cherries need to be defrosted in advance.

To make the “Pancho” cake with cherries and curd cream, we will prepare the products according to the list.

Place eggs, salt and sugar in a mixer bowl.

Beat for 5-7 minutes until the mass increases in size and becomes fluffy and airy.

This is the kind of beauty you should get too.

In a separate bowl, mix flour, cocoa, baking powder and starch.

Add into the egg mixture in two additions, stirring gently each time. It is convenient to create this with a whisk.

Place the dough in a mold whose bottom is lined with parchment. We do not lubricate the walls of the form with anything!

Bake in an oven preheated to 180 degrees for 30 minutes. Find your way around your own oven! The splinter from the finished biscuit comes out dry!

Once the biscuit is baked, take it out and immediately place the pan in 2 cups. Let it cool completely in this form.

When the biscuit has cooled, you can start making the cream.

Let's prepare cottage cheese, cream, vanilla extract and sweet powder for the cream.

Using a food processor, mix cottage cheese, cream, sweet powder and vanilla extract. Whisk.

This is what the airy cream will look like. We set aside some of it to coat the cake later.

Let's return to the biscuit. Cut off the bottom part of the sponge cake (thickness is about 1 cm), this will be the bottom of the cake.

Cut everything else into cubes with sides about 1 cm.

We collect the cake.

Line a suitable size bowl with cling film. Apply a little cream to the film. Place biscuit cubes on the bottom, soak in cherry juice, and generously grease with cream. We spread the cherries.

We do this with the remaining pieces of biscuit. The outermost layer should be cream.

Place the bottom of the biscuit on top of the biscuit mixture. Press lightly.

Place the bowl with the cake in the refrigerator for at least 3 hours. The mass must stabilize.

After 3-4 hours, remove the cake and remove it from the film.

This is what the dome will look like. He's quite big!

Cover with the reserved cream. Place in the refrigerator for 30 minutes.

Let's prepare the ganache.

Its components: cream and chocolate. It is better to take dark chocolate.

Melt the cream and chocolate and cool to room temperature.

Remove the cake from the refrigerator and pour ganache over it.

Cake “Pancho” with cherries and curd cream is ready.