Cake is the best delicacy that confectioners could think of. Today there are several million recipes for cooking various cakes, but our article will be devoted to the question of how to make a Pancho cake with pineapples using a photo recipe with a step-by-step recipe.
In this confectionery delicacy all components are perfectly combined. This is a gentle light sponge cake, sweet and airy sour cream, slightly sour and juicy pineapple pieces, as well as chocolate icing, with which the product is covered at the very end of cooking.
This cake has an interesting appearance, as during cooking, it is spread on a thin biscuit slide, and each layer is coated with cream of sour cream. The name sounds no less beautiful than this delicacy looks.
The most important thing for a novice hostess is the ease of making such a cake, as well as its amazing taste and beautiful appearance. Ready «Pancho» will not be ashamed to serve to the table at the feast, but because of the simplicity of preparation, you can simply make a cake for homemade tea.
There are several options on how to make a Pancho cake with pineapples using a step-by-step recipe with photos at home, some of which will be described below.
Pancho cake — option number 1
For air biscuit:
- sugar — one cup or 250 grams;
- table soda — one small spoon;
- chicken eggs — five pieces;
- cocoa powder — 4 large spoons;
- table vinegar — a large spoon;
- high-grade flour — 250-300 grams.
Cream and filling:
- Pineapples in a jar — 700 grams;
- icing sugar — not less than a glass;
- high fat sour cream (at least 20%) — 800-1000 grams.
- butter — 60 grams;
- dark chocolate black — tile (80-100 grams).
To make Pancho sour cream cake with pineapples with a step-by-step recipe with a photo, you need to start preparing sponge cake, because the cooking process does not take much time, you should warm up the oven in advance. A large bowl is taken, 5 eggs are broken into it, then a glass of sugar is added to the same place and everything is thoroughly whipped with a mixer or a whisk until a strong foam is formed.
A cup of flour is added to the mass, and the amount of this ingredient may vary depending on its quality.
Experienced housewives say that it is necessary to sift the flour, so the biscuit in the oven rises much better, if the hostess prepares the biscuit for the first time, then you should add a little baking powder to the dough.
The final step in the preparation of the dough is the addition of cocoa powder. If you want to get not too chocolate sponge cake, you can add less of this ingredient. Chocolate lovers can increase the proportions of cocoa.
The dough is mixed with a mixer, or kneaded well with a spoon, this should be done from the bottom up, so the dough will not start to settle. As a result, the mass is quite liquid, which allows you to pour the dough into a container for baking without much difficulty. For baking, use a mold with a diameter of about 25-35 centimeters.
In this case, the detachable form is lubricated with oil, and silicone will not have to be processed before baking. The cake is baked for twenty minutes, the temperature of the oven should be about 180-200 degrees.
Thus, in twenty minutes, a biscuit for Pancho cake with pineapples with a step-by-step recipe with photos and videos will be ready, it needs to be well cooled in shape.
When the biscuit cools, it is carefully removed from the mold, if there is time, the cake is wrapped in plastic wrap, and then put away in the refrigerator for a couple of hours, this will make the biscuit more humid and airy. If there is no time, then it is necessary to wait, just cooling the cake, and then it is cut into three equal parts horizontally. The bottom cake is left as a base, as a result a slide will be laid out on it, if the biscuit is not too high, then it can be divided only into two parts.
The second and third cake should be cut not too large cubes.
The main cake is shifted to a large dish designed to serve the cake on the table, and then proceed to the preparation of sour cream. In a deep bowl they immediately lay out about a kilogram of sour cream, and sugar powder is also added there.
The resulting mass is whipped at low speed with a mixer until uniform. The finished cream should be quite liquid, but not greasy.
It is important not to whip sour cream at high speed, so as not to turn the cream into butter.
Harvested main cake smeared with cream of sour cream, then you can open the pineapples in a jar. Pineapples are cut into slices, and then laid out on top of the cream, on top of a layer of biscuit, cut into cubes. On top of all again watered with cream of sour cream.
Each of the layers is shifted to pieces of pineapple, and thus a hill is formed, which is poured on top with the remnants of sour cream. In finished form, the cake is sent to the refrigerator before the cream solidifies.
While the delicacy remains in the fridge, you can prepare the icing for the Pancho cake with pineapples using a step-by-step recipe from a photo at home. For this we need only a piece of butter and one bar of dark black chocolate without additives.
The glaze is prepared only in a water bath, for this purpose they pour water into the saucepan, and as soon as it boils, they place a cup with ingredients in the water. The ingredients are mixed together until the icing is smooth and glossy.
The finished glaze is slightly warm, so you can immediately use it to decorate the cake. Simply pour the chocolate mass over the pastry and then put the treat again in the fridge.
You can also make a Pancho cake with pineapples using a step-by-step recipe with a photo in the slow cooker, instead of a baking mold for the biscuit, the bowl of the slow cooker will be used.
Pancho cake — option number 2
- condensed milk with sugar — 500-600 grams;
- sugar — one big glass;
- high-grade flour — two glasses;
- baking powder for dough — pack;
- chicken egg — two pieces;
- cocoa powder — a pair of large spoons;
- Pineapples in a jar — 400-500 grams;
- dark black chocolate — 100-140 grams;
- butter — 350-400 grams;
- powdered sugar — 100-150 grams.
To make a Pancho cake with pineapples using a step-by-step recipe with a photo of condensed milk, you must prepare a sponge cake in advance. To do this, a pair of eggs is broken into a large bowl, a glass of sugar is mixed in with the help of a mixer, about 100 grams of sour cream are added, and they are still whipped. In the prepared mass add a pack of baking powder and the required amount of flour.
In the recipe indicated two glasses, but the dough can absorb less or more than this amount. If you want to get a more airy base, then the flour must be sifted before adding.
Next, the resulting dough is divided into two parts, one will remain unchanged, and the other keeps a couple of spoons of cocoa powder. Then the mass with cocoa is mixed and left aside.
Forms are oiled, and then the prepared dough is poured into them. Each biscuit will need about 20 minutes of baking at a temperature of 150-180 degrees.
The finished biscuits are removed from the oven and left in the form so that they have time to cool. As soon as the cakes are completely cooled, they begin to cut, the white cake is cut horizontally to get two round biscuits, and the brown cake is cut into cubes of not large size.
Also, the second part of the white biscuit is cut into cubes, leaving only one part of the light cake as a base.
Now you can start creating a cream, usually sour cream is used in this cake, but if no ingredients were found at home, you can use regular butter cream made from condensed milk and butter. The oil must be removed from the refrigerator before it becomes soft. Products are interconnected, add a little vanilla powder or extract, and then beat with a mixer until a homogeneous structure.
Now lay a layer of biscuit on a large flat dish, top smeared with cream. Spread sliced pineapple, then lay out a layer of cakes, cut into cubes.
Thus, the cake is further formed, it is necessary to make a kind of slide from the pieces of the cake, cover it with cream, and there must be a pineapple in each layer. Now start to create a glaze. In our case, real bitter chocolate and butter are used.
Products are crushed and put in a deep bowl, then put in a water bath and melt. As soon as the frosting is prepared, it is poured over the already finished delicacy, and the confection is put in the refrigerator.
You can make such a Pancho cake with pineapples using a step-by-step recipe from a photo of ready-made cakes. Then it is necessary to buy ordinary and chocolate biscuit cakes in advance, and to form a dessert from them.
Pancho cake — option number 3
- vanilla and chocolate biscuit cakes — 6 pieces;
- sour cream with a fat content of more than 25% — about 400 grams;
- sugar — 150-200 grams;
- fat cream (not less than 30%) — 200 milliliters;
- crushed walnuts — about 100 grams;
- canned pineapple — one can
- dark chocolate without sugar — 150 grams;
- butter — about 70 grams.
In this case, we are preparing a Pancho cake with pineapples using a step-by-step recipe with a photo without baking. Since the hostess should buy cakes in the store, well, since the sponge cake is already ready, you can start making cream for our dessert. To do this, fat cream is well cooled in the refrigerator and then whisk.
As soon as the mass becomes sufficiently dense, you can put in the future cream four hundred grams of sour cream and the required amount of sugar.
The resulting cream is well whipped with a mixer at low speed, so that sour cream does not start to be whipped into the butter. If there is icing sugar at home, then it is better to apply it for the cream, since sugar dissolves in the cream much longer.
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Now we are cooking the Pancho cake with pineapples in a step-by-step recipe with a photo. In this case, the hostess will only collect the finished cake, for this it is necessary to prepare a biscuit base. On a large dish put one white biscuit, and the remaining cakes cut into cubes.
The first layer is coated with cream cream and cream, then pineapples are laid and sprinkled with crushed nuts. Next, another layer of cake is laid, with the help of diced biscuit, all again covered with cream and shifted with pineapples.
Collect a cake in the form of a hill, the upper part is decorated with the remnants of the cream, and immediately after this chocolate icing is prepared.
For the glaze, this recipe uses bitter chocolate without sugar and a bit of butter, the products are crushed, placed in a bowl, and melted in a water bath to a homogeneous structure. Pour the cake over the top with such icing and leave the treat to cool in the refrigerator. You can also use another version of the glaze, which takes about 50 grams of butter, 3 spoons of milk, 3 large spoons of sugar.
Cocoa powder is added there and mixed. Glaze is put on the fire and heated to boiling and dissolving the ingredients, the composition is cooked for no more than five minutes, the icing should be quite viscous. Such a chocolate mass is poured over the cake and let the glaze froze in the refrigerator.
The longer the cake will stand in the refrigerator, the tastier it will turn out in the end.
Such a delicacy, of course, will be the main thing on the table during the holiday or the usual home tea. In these recipes you can use not only canned pineapples, but also other tropical fruits.
No less interesting cake will turn out with slices of bananas or juicy peaches.