Pancho is a fairly well-known dessert with amazing taste.
It is never dry thanks to a special method of assembly and impregnation.
It is hard to believe that you can make such a gorgeous dessert out of ordinary sponge cake and sour cream. There are many variations and recipes, but a cake with pineapples is especially tasty.
Pancho cake with pineapples - the general principles of preparation
Cakes. For Pancho, you can use absolutely any biscuit, the main thing is porous and airy, which can absorb a large amount of cream. In the classic recipe, chocolate cakes are used, but no less tasty is obtained with vanilla biscuit.
Cream. In the classic version is prepared on the basis of sour cream and sugar. But cream, condensed milk, spices can also be added. Sour cream for cream is better to take fat, in this case, it is not much liquefied after combining with sugar.
Pineapples You can use fresh, but more affordable and easy to use canned fruit. Before putting in the cake, you need to well strain the syrup so that it does not accumulate at the bottom of the dish with the cake.
Glaze. It is the final touch of the cake. You can just melt the chocolate with a little sour cream or butter. And you can cook icing from cocoa. But some housewives prefer not to waste time and just sprinkle the cake with chocolate chips, nuts, decorated to your taste.
Nuts Frequent satellites of Pancho. Especially delicious dessert is obtained with walnuts, but you can also use peanuts or hazelnuts. Before use, it is better to fry or dry them in the oven, it will be tastier.
Recipe 1: Classic Pancho Cake with Pineapples
A variant of Pancho cake with pineapples made from classic sponge cake. We will add a little ripper to it, so that the cake turns out to be lush and porous.
Ingredients
For biscuit:
• 5 eggs;
• 300 grams of sugar;
• bag of a cultivator;
• flour 1.5 cups;
• 2 tablespoons of cocoa.
In the cream you will need:
• sour cream 800 grams;
• vanillin;
• 300 grams of sugar.
For glaze:
• chocolate bar;
• 50 grams of oil.
For the filling use 300 grams of canned pineapples.
Cooking
1. Bake the cake. Yolks and squirrels are divided into different bowls. Pour sugar into the yolk mass and beat until foam. Separately, beat the proteins and combine both masses. Ripper mix with flour and cocoa, enter into the egg foam, mix by hand, from the bottom up. Pour the dough into a round shape and bake until cooked at 190 degrees. Time depends on the thickness of the cake, check the puncture match.
2. To make the cream, simply mix with a spoon sour cream with sugar and vanilla. For a long time we do not interfere, so that the mass does not become liquid. We remove while in the refrigerator.
3. From pineapples pour juice, cut into pieces of arbitrary size, as you like.
4. The cooled cake is cut in half into two cakes. Grease the lower layer with sour cream and lay out the pieces of pineapple.
5. The second cake is cut into squares. Dip each piece in sour cream and spread on top of the slide. We shift cream pieces with pineapples.
6. Break the chocolate and melt along with the butter until dissolved. This can be done in a microwave or in a water bath.
7. Pour the cake on top, let it soak for at least 2 hours.
Recipe 2: Pancho Cake with Pineapples and Walnuts
The recipe for the incredibly delicious Pancho cake with pineapples, which has a stunning walnut flavor. We make biscuit on condensed milk.
Ingredients
For biscuit:
• condensed milk can;
• egg;
• bag of a cultivator;
• 250 grams of flour;
• 3 spoons of sugar;
• cocoa spoon.
In cream:
• 700 gr. oily sour cream;
• 250 grams of powdered sugar;
Glaze:
• 100 grams of chocolate;
• 40 grams of oil;
• Sour cream spoon.
For the layer, you will need canned pineapples and walnuts, the quantity if desired.
Cooking
1. Making a sponge cake. To do this, beat with a broken egg with sugar, add condensed milk and mixed flour with cocoa and ripper. Mix everything thoroughly and bake until cooked.
2. Mix the powder and sour cream.
3. Cut the nuts, but not finely. Fry in a pan or just dry in the oven, which is very convenient, as it should be hot after baking the biscuit.
4. Cut the baked cake in two parts. Lubricate the lower layer of cream, lay nuts and pineapples.
5. Cut the top cake in slices, lubricate them with cream and lay them in layers, as in the previous recipe. Do not forget to shift everything with pineapple slices and sprinkle with nuts.
6. Melt the chocolate with butter and sour cream, pour the cake and pour nuts on top.
Recipe 3: Pancho cake with pineapples and vanilla sponge cake on boiling water
You can cook a popular cake not only with chocolate crust. Vanilla biscuit is also delicious. Prepare the icing for this dessert from cocoa powder.
Ingredients
In the biscuit:
• 4 eggs;
• vanillin;
• 150 grams of flour;
• 3 tablespoons of oil and boiling water;
• a glass of sugar;
• bag of a ripper.
In cream:
• a large glass of sugar;
• 600 grams of sour cream.
Glaze:
• 3 tablespoons of milk;
• a spoonful of oil;
• 2 spoons of cocoa;
• 70 grams of powder.
For the filling of 200-300 grams of pineapple, you can also take any nuts. Peanuts are especially good with vanilla pancho.
Cooking
1. For the biscuit, you need to beat the eggs with sugar in a cool foam, add the vanillin mixed with flour and baking powder separately. Immediately pour boiling water and vegetable oil. Stir and bake until tender at 180 degrees.
2. For cream, just mix sour cream and powder.
3. We collect the cake in the same way as in previous recipes. We lay the pieces of pineapple, do not forget to sprinkle the layers with nuts.
4. For the glaze, mix all the ingredients, warm them in a water bath, cool slightly and pour the cake.
Recipe 4: Pancho Cake with Pineapple without Eggs
This cake recipe can be a real rescue if there are no eggs at home or you just don’t want to use them. The cake also turns loose, porous, well absorbs the cream.
Ingredients
For the test:
• 0.15 kg of sugar;
• 0.15 kg sour cream;
• 1 bag ripper, you can take soda;
• 100 gr. drain. oils;
• flour 1.5 cups;
• cocoa spoon.
In cream:
• 600 grams of sour cream;
• 250 grams of powder;
• 200 grams of pineapple.
We use any icing, it is possible from the above recipes.
Cooking
1. Mix sour cream with sugar until the sand is completely dissolved, add melted, but not hot, butter. Mix the flour with a ripper and cocoa, knead the dough. Pour the mass into a mold and bake.
2. For cream, mix sour cream with sugar.
3. Cut pineapples into small pieces.
4. We collect Pancho cake in the same way as in previous recipes.
5. Pour the icing on top and remove the dessert for a couple of hours for impregnation.
Recipe 5: Pancho Cake with Pineapple without Baking
A very fast version of the cake with pineapples for lazy housewives, or those who do not have time to bake biscuits. You can make a wonderful dessert in 15 minutes. We will use ready-made cakes, but since they are often not very sweet and different from home baking, you need to change the cream a little.
Ingredients
For cream on one pack of biscuit cakes 400 gr.:
• 400 grams of sour cream;
• 150 grams of condensed milk;
• 150 grams of powder;
• pinch of vanilla.
Glaze any, pineapple 250 grams, 100 grams of nuts.
Cooking
1. Mix sour cream with powder, add condensed milk and vanillin. We mix everything well and you can start assembling.
2. Pineapples cut into cubes, chopped nuts and fry. You can fry and then chop, there is no difference.
3. Since there are three shortcakes in a pack, we cut two pieces into pieces, we leave one for the base.
4. Lubricate the base with cream, sprinkle with pineapple with nuts, dip the remaining pieces of biscuit in the cream and put it on top. Pour fruit and nuts with each new layer. With the rest of the cream, coat the cake on top.
5. Fill Pancho with glaze.
Recipe 6: Pancho Cake with Pineapple, Banana, and Cream
Instead of sour cream, you can use any other cream, but it should not be too thick, otherwise the cake will not be very juicy and take a long time to soak. Sponge cake use any of the above recipes.
Ingredients
For cream:
• half a can of condensed milk;
• half a glass of fresh milk;
• 300 ml of fat cream from 30% and above;
• vanillin;
• 200 grams of pineapples;
• 2 bananas.
Any icing, at its discretion. This cake can not pour, and sprinkle with grated chocolate.
Cooking
1. We clean the bananas, cut one in half lengthwise and cut into half rings. The second cut just rings.
2. Squeeze juice from pineapples, cut into cubes.
3. Cream must be whipped with powdered sugar in the foam. In small portions, pour condensed milk and fresh.
4. Collect the cake. On the base we apply a layer of cream, then circles of bananas and cubes of pineapples. We put the remaining pieces of biscuit, greasing cream, we lay bananas and pineapples. From all sides cover the hill with cream, remove the cake in the refrigerator for an hour.
5. Decorate with grated chocolate or icing.
Recipe 7: Pancho Cake with Pineapples and Marshmallows
For this Pancho option, in addition to canned pineapples, you will need vanilla marshmallows. Fruit and chocolate will not work, as it will interrupt the taste. We use any biscuit, we also prepare the icing at our discretion.
Ingredients
For cream:
• half a liter of sour cream;
• half a can of boiled condensed milk;
• 2/3 cups of powder.
Filling:
• 200 grams of pineapples;
• 300 grams of marshmallow.
Cooking
1. Knead the boiled condensed milk with a fork so that the consistency becomes homogeneous. Gradually add sour cream, mix thoroughly. Pour powder, stir and send in the fridge.
2. Marshmallows cut into round plates, 4 mm thick. Use a sharp knife.
3. Pineapples cut into cubes.
4. Putting the cake together. To do this, apply a layer of cream on the base, put the pineapple slices on top and spread the marshmallow over the whole area. The remaining marshmallows are cut into pieces and will be used in layers.
5. Dip the biscuit pieces in the cream and collect the cake, as usual, make layers of the remaining marshmallow and pineapple. Top with a cream coat and decorate with glaze.
Pancho cake with pineapples - useful tips and tricks
• To smooth the surface of the cake and make a neat slide, put on rubber or cellophane gloves, gently press the cake on top and cover with a new layer of cream.
• If you want to sprinkle cake on top with nuts, then you need to do this before the icing hardens. In this case, the sprinkle will hold well.
• Do you want to check the readiness of the biscuit, but there is nothing wooden to hand for a puncture? Just tap the cake with your finger. If the pit recovers, then the biscuit is ready. If it remains, it is still raw and requires renewal.
• So that the cream on the cake does not drip, icing before watering should be cooled to a slightly warm state. But it is important that it does not start to harden, otherwise it will be difficult to apply.
• To frost the frosting and not melt the cream, the cake should be held in the refrigerator before coating.
