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

“Pancho” is an ideal cake for making at home. Products for its manufacture are sold in any supermarket. It is easy to make, it turns out very tasty and beautiful.

The process of making Pancho cake consists of 5 stages:

  • making biscuits;
  • preparing cream;
  • cake assembly;
  • preparing chocolate glaze;
  • decoration.

In addition to the above ingredients, to prepare “Pancho” you will need an oven maintaining a temperature of 180 degrees Celsius, pastry tools, a mixer, a round springform baking dish with a diameter of 24 centimeters and utensils.

To create a Pancho cake, follow the step-by-step recipe below.

Stage 1 – Making the biscuit:

  1. Preheat the oven to 180 degrees Celsius.
  2. In a dry container, mix 215 grams of wheat flour, 3 tablespoons of cocoa powder, 1 teaspoon of baking powder, and then sift through a sieve.
  3. Remove 6 chicken eggs from the refrigerator and leave them at room temperature to warm.
  4. Break 6 chicken eggs into a mixing bowl.
  5. Beat the eggs with a mixer for about 5 minutes until the egg mass increases and fluffy foam appears.
  6. Pour 250 grams of sugar into the egg mixture and beat with a mixer until the sugar is completely dissolved.
  7. Add a mixture of sifted flour with cocoa and baking powder to the egg-sugar mass in parts, and carefully but thoroughly mix with a spoon or spatula until the mixture is homogeneous.
  8. Place parchment paper on the bottom of the springform pan.
  9. Pour the dough into a springform pan.
  10. Place the dough in an oven preheated to 180 degrees Celsius and bake for 30 minutes. And then check the readiness of the sponge cake by piercing it with a toothpick, and if the toothpick is dry, the sponge cake is ready. And if not, then the biscuit needs to be kept in the oven a little longer until ready.
  11. Place the biscuit on a wire rack and leave it to cool and stand for 8 - 12 hours.

Stage 2 – Preparation of cream:

  1. Cool 200 milliliters of cream with 35% fat content and 400 grams of sour cream with 20-30% fat content in the refrigerator.
  2. Pour 200 milliliters of chilled 35% fat cream into a whipping container and beat with a mixer, first at minimum speed, and then gradually increase the speed - continue until thick.
  3. Then add 400 grams of chilled sour cream (20-30% fat) and 150 grams of sugar to the whipped cream and beat with a mixer until the sugar is completely dissolved.

Stage 3 – Assembling the cake:

  1. Cut the sponge cake lengthwise so that you get 2 flat round cakes, one of which is 1 centimeter thick. The cake layer, 1 centimeter thick, should be made from the bottom of the whole cake layer - it should be smooth and stable, as it will become the basis for the cake.
  2. Place the sponge cake, 1 centimeter thick, on the tray or dish on which the cake will be served.
  3. Open a jar of pineapples.
  4. Soak the sponge cake placed on a tray or dish with 7 tablespoons of pineapple syrup.
  5. From another part of the cake, cut into small cubes that will form the center of the cake.
  6. Chop 30 grams of walnuts with a knife.
  7. Cut the pineapples from the jar into small pieces.
  8. Grease the sponge cake, which is the base, with cream.
  9. Place 1/2 of all the pineapples on the greased sponge cake and sprinkle with 1/2 of all the walnuts.
  10. Dip the biscuit cubes into the cream and place them on the next level of the cake, which should be smaller in diameter than the bottom one, since the “Pancho” cake has the shape of a cone.
  11. Place 1/2 of all remaining pineapples on a new layer of cake and sprinkle with 1/2 of all remaining walnuts.
  12. Similarly, continue to dip biscuit cubes into the cream and lay out levels, sprinkling each of them with 1/2 of all the remaining pineapples and 1/2 of all the remaining walnuts. Each level should be smaller in diameter than the previous one. The result should be a cone-shaped mound.
  13. Cover the top of the “Pancho” cake with the remaining cream, spreading it evenly with a culinary spatula.

Step 4 – Preparing the chocolate glaze:

  1. Prepare a water bath.
  2. Remove 30 grams of butter from the refrigerator and leave at room temperature to soften.
  3. Break 50 grams of dark chocolate into a container and add 30 grams of softened butter.
  4. Melt dark chocolate and butter in a double boiler, stirring with a spoon.

Stage 5 – Cake Decoration:

  1. Drizzle chocolate glaze over the top of the cake to make it look beautiful.

Cake “Pancho” according to the classic homemade recipe is ready! Enjoy your tea!

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How to make homemade Pancho cake with pineapples.

Be sure to please your loved ones with this cake. It is very easy to prepare and the taste is wonderful. Delicate, soaked in sour cream, each piece melts in your mouth.

Recipe for homemade Pancho cake with pineapples:

For the test:

  • 2 ½ cups flour;
  • 4 eggs;
  • 2 cups sugar;
  • 1 glass of milk;
  • 1 glass of refined vegetable oil;
  • 1 sachet of baking powder 11 g;
  • 1 tbsp. spoon of cocoa;
  • 1 packet of vanilla sugar.

For cream:

  • 1 kg sour cream 15% fat;
  • 1 cup of sugar;
  • 20 gr. gelatin;
  • 200 ml, pineapple syrup;
  • 1 can of canned pineapple.

For the glaze:

  • 1 chocolate bar 90 gr.;
  • 50 gr. butter.

Progress:

Break four eggs into a large bowl

Lightly beat

And while continuously whipping, add two cups of sugar in parts, after pouring in the last portion of sugar, beat for about three minutes.

Then add a glass of milk and beat with milk

Add a glass of vegetable oil and beat again

Add baking powder and vanilla sugar to the sifted flour.

Mix everything well and add to the bowl, mix carefully with a whisk by hand

Until smooth

Line a baking tray with baking paper, put something under one end and pour out half of the dough

Mix a spoonful of cocoa powder into the remaining half of the dough.

Remove the backing and pour the cocoa dough from the other edge

Bake at 180 degrees for about half an hour. We check the readiness “on a dry stick”.

Remove the finished biscuit from the oven

Let it cool completely. Then remove the paper.

Cut out the base of the cake

Cut the remaining biscuit into pieces of the desired size.

Cut the base of the cake into two layers, leave one layer, and cut the other into pieces. Add pineapple syrup

Let's soak the cake with it

Soak the gelatin in the remaining syrup, then heat it until completely dissolved.

Cut pineapples into pieces

Beat sour cream with sugar until sugar is completely dissolved, pour gelatin into it and mix well

Pour a small amount of sour cream onto the base of the cake and place pineapple pieces

We dip each piece of sponge cake in cream and lay it out, put a row of sponge cakes, pour cream over them, then pineapples and then sponge cake again.

We assemble the cake into a mound and compact it with our hands so that there are no voids in the cake.

When the cake is assembled, coat it with the remaining cream

Let it sit in the room for a couple of hours until it soaks well. Next, put it in the refrigerator, preferably overnight. Melt the chocolate and a piece of butter in a water bath

Let's decorate our product. And put it in the refrigerator again for 20 minutes.

Homemade Pancho cake with pineapples is ready.

This is what homemade Pancho cake with pineapples looks like in cross section

Bon appetit!

Video recipe

As an addition, I suggest watching a delicious video recipe for Pancho cake with pineapples:

That's all I have for today. How do you like the recipe?

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For filling:

  • Walnuts – 1 cup.
  • Canned pineapples – 1 can.

For the glaze:

  • Dark chocolate – 50 gr.
  • Butter – 30 gr.

Don't be intimidated by the large number of ingredients. Pancho cake, despite its delicious taste, is very easy to prepare. You will be convinced of this by reading the article to the end. And for clarity, I took step-by-step photographs.

How to make homemade Pancho cake?

Baking a biscuit

It's very simple, the first thing I did was bake a sponge cake. To do this, I broke 6 eggs, at room temperature, into a large bowl.

And for about five minutes I beat them with a mixer until fluffy foam.

After that, add sugar to them and continue whisking until completely dissolved.

In a separate bowl, I mixed flour, baking powder and cocoa powder.

And little by little, carefully stirring with a spatula, he poured the flour through the sieve.

Knead the dough carefully until smooth.

I covered the bottom of a baking dish (diameter 25 cm) with parchment and greased it with butter, along with the sides.

I poured the dough into the mold and baked it in the oven, preheated to 180 degrees, for about 30-40 minutes.

I checked the readiness with a skewer.

To make the sponge cake more fluffy, you can separate the whites from the yolks. And stir the whipped egg white into the dough at the very end.

I'm making sour cream

While the dough was baking, I prepared the cream. I whipped the cream with a mixer until thick.

Beat until the sugar is completely dissolved. The cream is ready.

Remove the finished biscuit from the oven and let it cool slightly.

Then he freed it from the mold, removed the parchment and placed it on a wire rack like this until it cooled completely.

I'm preparing the filling

While the crust was cooling, I finely chopped the walnuts and drained the liquid from the pineapples into a mug (I'll need it later).

By the way, paranormal phenomena occurred in our apartment the other day. Imagine, around five in the morning we wake up from a loud bang. It was as if someone had dropped and broken something. The sound came from the kitchen. I jumped out of bed and went to find out what had happened. Arriving at the kitchen, I heard something falling and crunching from one of the wall cabinets. The first thought was that a mouse had somehow gotten into our place. But when I opened the closet door, I saw the following picture.

The glass lid of the saucepan, having served faithfully for more than 3 years without complaints, simply shattered into small pieces. Just like that, out of nowhere it just exploded at five in the morning in the closet!

My wife and I were shocked! I immediately went online and began reading about similar cases. And imagine, I found it. There are many such cases, some have candy bowls exploding, others have salad bowls. As they say, the reason is glass defect. Well, I don’t know... For me, this case still remains a mystery.

Something like that. If you, dear readers, something similar happened, then I will be happy to read about it in the comments.

That's all, bye everyone!

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This is such a delicious cake that it is even difficult to describe it in words. Cake "Pancho" very tender, completely soaked in cream, each piece simply melts in your mouth. IN Pancho cake I suggest adding some canned pineapple to make its taste even more interesting and appetizing. Although there are many different options for preparing this cake, and indeed, names, and the cake is also called “Curly Boy”, “Pincher” or even “Count Ruins”, the essence remains the same. Sponge cakes are baked, which then need to be cut into pieces. Each piece of sponge cake is dipped in cream and laid out in a heap. Finally decorated with melted chocolate. The appearance is somewhat unusual, but the taste completely compensates for the apparent external shortcomings. To properly bake this wonderful cake, see step-by-step preparation of Pancho cake with pineapples with photos.

Ingredients for making Pancho cake with pineapples

Step-by-step preparation of Pancho cake with pineapples with photos

  1. For a light cake, mix half the amount of sour cream - 200 g with 200 g of sugar, 1 egg and 0.5 soda. Beat the mixture with a mixer or whisk until smooth.
  2. Add sifted flour, 1 cup only, and stir with a spoon so that there are no lumps.
  3. From the same amount of ingredients, knead more dough in another bowl, but adding cocoa powder to it. Don't forget about 0.5 tsp. soda There is no need to extinguish it, the reaction will occur due to sour cream.
  4. Cover the molds with parchment and grease with vegetable oil. Pour both types of dough into the molds and bake in a preheated oven at 190 degrees for 20-25 minutes. Moreover, the light cake layer will serve as the basis of the cake, and the chocolate cake will be cut into pieces, therefore, it does not matter in what form it will be baked.
  5. To prepare the Pancho cream for the torus, whisk the sour cream and sugar and then refrigerate for 15-20 minutes. During this time the cream will thicken a little.
  6. Cut the light cake into two. Place the bottom half immediately onto the plate on which you will form the cake.
  7. Cut the chocolate cake and the rest of the light into small cubes, about 3 cm.
  8. Place all the cubes in a deep bowl, pour in half the sour cream and mix.
  9. Now let's form the Pancho cake at home. Grease the bottom cake with sour cream, two or three spoons will be enough. Then place the pineapple pieces in a single layer.
  10. Place some of the soaked biscuit pieces on the pineapples, then the pineapples again. Place the cubes in the cream again in a heap. If there are pineapples left, place them too and fill with the remaining cream. Adding banana will only enhance the flavor of the cake for the better.
  11. To prepare the glaze, melt the chocolate, add sour cream and a little water, stir and pour it over the cake as desired. You can also top it with just melted chocolate.

The finished Pancho cake must sit for at least 3 hours before serving. Cut it into portions and enjoy. Bon appetit!

So, today on the agenda is Pancho cake with pineapples and walnuts, a homemade recipe! 😉 Since in my family I myself am the biggest fan of this cake 😀, for the last 9 years there has been a tradition that I bake it directly for my personal holidays. But most often it is not a birthday, but a name day - the day of the holy martyr Julia of Carthage (July 29). Yes, yes, I haven’t been able to get around to publishing it since July! There are recipes that have been unpublished for even longer. Photos for Pancho would also be there, if not for one circumstance - not so long ago I tried it. But to have something to compare with, I first decided to post the classic recipe. And now about him...

The first time I tried this cake was in 2007. Now the thought came to me - how recently and at the same time how long ago it was!.. I really, really liked it! And since I love baking and have been doing this almost my entire adult life, then, of course, I immediately found a way to bake Pancho Fili Baker Cake at home. There is nothing complicated in this process! Pancho is easier and faster to perform than his brother, which I did for my name day last year! With Pancho, both the biscuit and the cream are a little lighter, and most importantly, you don’t need to delay the sour cream, so things go much faster.

Pancho cake with pineapples and walnuts is prepared according to the following recipe. A large sponge cake is baked, which is then cut into two, or two cake layers are baked separately. One of them is used as the base of the cake, and the second is cut into cubes, from which they lay out a mound.

The cream is always made with sour cream, and it is very simple - just sour cream whipped with sugar. The main thing here is to guess with fat content. I don’t recommend taking less than 25%, it will turn out too liquid. The optimal option is 30-35%. It is also impossible to make it from village sour cream alone - when whipped, it will simply turn into butter... However, this does not mean that it is not suitable for cream. You just need to take it as a basis, adding at least 100 grams (or more) of less fatty store-bought milk. I practiced this widely in 2008-2009, when I had the opportunity to buy good homemade sour cream from friends.

As for fillings, you can make Sancho Pancho cake with pineapples without nuts. But the classic version still involves them in tandem. However, no one is stopping you from deviating from this rule and experimenting, or simply choosing additional ingredients to your liking. These can be other nuts, not necessarily walnuts. Other canned fruits - peaches are the second most popular fruit used in Pancho after pineapples. There can be absolutely any dried fruit - prunes, dried apricots, raisins, dates, figs. The main thing is that they are not hard in the cake. Therefore, they must first be either steamed (steamed) or simply filled with hot water for a while. And even better -... It will turn out very aromatic and tasty!

You can use store-bought glaze (there are convenient and quite tasty options), or you can make it yourself - in fact, it’s not difficult. You can cook it with milk, as I did this time. Or, for example, cook it with sour cream. Choose the option that you like best! 😉

Pancho cake with pineapples and walnuts - ingredients:

For the biscuit:

  • eggs - 6 pieces
  • sugar - 220 g
  • salt - 0.5 tsp.
  • cocoa - 4 tbsp.
  • premium wheat flour - 2 cups*
  • baking powder - 2 tsp.

    • * 1 cup = 200 ml liquid = 125 g flour

For impregnation:

  • strong coffee - 100 ml
  • vodka - 1 tbsp.

For cream:

  • sour cream 30% - 700 g
  • sugar - 0.5 cups

Flavoring filler:

  • canned pineapple - 340 g (580 ml jar)
  • walnuts - 1 cup

For the glaze:

  • cocoa - 4 tbsp.
  • sugar - 2 tbsp.
  • milk - 4 tbsp.
  • butter - 25 g

Pancho cake with pineapples and walnuts. Homemade recipe:

I started with eggs. There is no need to remove them in advance. It's better if they are cold.
Separated the whites from the yolks. The first - in a deep bowl, convenient for beating and preparing the dough. Yolks - into a small bowl.

I whipped the whites (alone, without everything) into a strong foam. I did this with an electric whisk from a blender set. Beat for about 4 minutes.
Then I added salt and slowly, in a thin stream if possible, added sugar. Beat for another 4 minutes.

When the protein mass became glossy and fixed marks began to form from the whisk, I began to add one yolk at a time. It is convenient to catch them with a colander spoon. However, you can cope with the usual one.
I added all 6 yolks one at a time, beating each time. That's it, now you can put aside electrical appliances and arm yourself with a more delicate tool - a spatula.

I sifted cocoa powder (classic, without sugar or any fillers) into the fluffy egg mass. You can just add cocoa. But sifted powder is better - without lumps and more airy.
Gently (!) Stir with a spatula until smooth. I used wood, but you can also use silicone.

Add baking powder to the flour, mix and sift the mixture into the dough.

Carefully but delicately mixed the dough again with a spatula (no need to beat!) until smooth.

I greased the mold (mine d=26 cm) with a small piece (10 g) of butter. Carefully laid out the dough and smoothed it out on top.

Bake for 45 minutes at 180-200 degrees. I made sure that the top did not burn, but the oven should not be opened for the first 20 minutes!
Place the cake on a wire rack and let it cool completely. Its height with a diameter of 26 cm turned out to be 5 cm.

I cut the cooled sponge cake into two approximately identical layers. If they turn out different, use the thinner one for the base.
For impregnation, I made strong coffee and mixed it with vodka. You can also take other alcohol - rum, cognac, 40-proof alcohol tincture. If there is nothing, just make very strong coffee (by the way, you can replace it with tea if desired).
I soaked both cake layers and left them for about half an hour or an hour.

I cut one of the cakes into cubes.

I prepared the fillings - I cut the pineapple and walnuts quite finely. The size of the pieces can be varied.
Once again I will emphasize that 340 grams is the net weight of the pineapples used, and not together with syrup (the volume of such a jar is 580 ml).

For the cream, first whipped 30% sour cream without anything for 4-5 minutes. Then add sugar in portions and beat for another 4-5 minutes.

I placed a whole sponge cake on the cake stand. Covered it with cream.

Placed pieces of pineapple and nuts on the cream. I dipped the biscuit cubes into the cream and placed them on the crust.

So I continued to assemble the cake, forming a slide - reducing the diameter. Alternating pineapples, nuts, sponge cake in cream.

Do this until all the ingredients are gone. I used the remaining cream to “plaster” the resulting mound.

For the glaze, I combined cocoa, sugar and milk in a saucepan. Mixed it up.

I simmered this mixture over low heat for about 5 minutes. I took it off the stove and immediately added butter. Stirred thoroughly. Let it cool completely. Do not cover the cake with hot glaze!

Next, I simply took the cooled glaze with a spoon and poured it from the top (center) to the side. The pick was decorated with figured chocolate :)

As usual, I left the cake in the kitchen at room temperature overnight to let it sit and soak. In the morning I put it in the refrigerator. And after a couple of hours I cut off a piece to try! Here's a cross-section of it:

Now you know how to make Pancho cake with pineapples and walnuts - a very festive, fragrant and delicious cake! One of my favorites! ;) Mmmmm... yummy!

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