Greetings to all who stopped by! Well, friends, your finest hour has come! I made it! Soft, tender, tasty (of course), which appeared on our shelves not so long ago, but has already become truly popular... Pancho cake.
You have been asking me for it for a very long time. Of course, there are plenty of Pancho recipes on the Internet, but there’s something wrong with them all. And since the recipes are all different, it is very difficult for a person who does not know at first glance to understand and understand which recipe will be successful and which will not.
And I decided to help you in this matter by finding and preparing a real Pancho cake according to the classic recipe with a photo, and even step by step.
Although I myself don’t really like making cakes that are a mess)) of cream and dough, after some self-breaking I still decided to meet you halfway. And I didn’t regret it. Eating such cakes, as it turns out, is very pleasant. Even soooo!
My introduction to sour cream
But I got the biggest thrill from working with sour cream. Here in Greece it is a slight delicacy that can only be found in infrequent Russian stores, so I use it very rarely. And I never particularly liked this cream. Besides, it never keeps its shape. But that’s what I thought until I bought 30% sour cream. And then my world turned upside down.
Now I consider sour cream one of the most delicate, tender and pleasant to work with. In addition, as it turned out, full-fat sour cream holds its shape perfectly.
But let's still go back to the classic Pancho cake.
At the time when you started asking me to write a recipe for this cake, I had a very vague idea about it. Therefore, my innate confectionery curiosity also played a role here, and I did a little research. This is what I got.
They say that the classic Pancho cake was resurrected from the past by employees of the Moscow confectionery company Fili Baker, who split their grandmothers and learned from them the secrets of making this homemade cake, which they had been making since 1860.
When Philly Baker introduced this cake into production, it instantly gained wild popularity and became a people's favorite.
I myself have never tried store-bought Pancho, but they say that recently it has become quite spoiled and it has become impossible to eat.
Let's figure out what a real Pancho cake is?
For classic Pancho it is used the most ordinary chocolate biscuit, a simple sour cream made from sour cream, condensed milk and vanilla, canned pineapples and peaches, walnuts and chocolate glaze. All!
No gelatins and no thickeners. White sponge cake is also useless here. Nothing is needed here. Everything was thought out by our great-grandmothers to the smallest detail.
BUT! I have one important note-complaint to the classic Pancho. Pineapples don't suit me at all. Well, no way.
Oh yes! RECIPE!
Classic recipe for Pancho cake with pineapples
We will need:
for chocolate sponge cake
- eggs - 4 pcs.
- sugar - 120 gr.
- flour - 100 gr.
- cocoa powder - 20 gr.
For filling
- canned pineapple and/or peach - 250 gr. + some juice for soaking
- walnuts - 100 gr.
for sour cream
- sour cream, 20−30% - 750 gr.
- condensed milk - 400 gr. (1 jar)
- vanilla sugar - 10 gr.
for covering
- heavy cream, 33−35% - 100 gr.
- vanilla sugar - 10 gr. (preferably with natural vanilla )
for chocolate glaze
- dark chocolate - 45 gr.
- instant coffee - 1/3 tsp.
- heavy cream, 33−35% - 35 gr. (excellent quality These ones )
- sugar - ½ tbsp.
- honey - ½ tbsp.
Begin…
Biscuit
I made a demonstration video on how to prepare the biscuit:
Cream
Assembling the cake
I don’t really like Pancho’s version of a heap of sponge cake with cream, so I make it in the shape of a hemisphere, putting the cake upside down.
Chocolate glaze
Coating
I highly recommend that you prepare just such a glaze. It is uniquely delicious!
Well, that's all. And just try not to make this folk cake at home! You will really regret it :-) A store-bought one was not even close.
Good luck, love and patience.
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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Pancho cake is one of my favorite sour cream cakes. I tried to cook it in several versions: with cherries, with bananas, with pineapples, using only white classic sponge cake, sometimes mixed... This cake is delicious in any version. After all, the main thing here is to prepare the Pancho cake at home, and the rest is just... details.
This time I will make “Pancho” with canned pineapples and two biscuits: white and coffee.
For a white sponge cake, beat the eggs in a food processor until they double in volume, gradually add sugar and beat for 7 minutes. Then pour the mixture into a bowl.
Sift the flour into the eggs and mix it using the folding method.
Line a springform pan with parchment and pour the dough into it. Place in the oven, preheated to 180 degrees, and bake the biscuit for 30 minutes.
For the coffee cake, also beat the eggs with sugar. Separately mix sifted flour, cocoa and baking powder. Then gradually add the dry mass to the beaten eggs using the folding method.
Pour the dark dough into the prepared pan with parchment and bake for 30 minutes.
Remove both biscuits from the molds and cool.
For the base of the cake, you can choose any sponge cake you want - either light or dark. I chose dark.
The sponge cake must be cut into 2 layers, one set aside, and the second cut into 1.5-2 cm cubes. Cut the white sponge cake completely into cubes.
Beat sour cream with sugar and vanilla or prepare here. Grease the base with cream and lay out the pineapple cubes. You can also soak the base with pineapple syrup from a jar.
Pieces of sponge cake can be placed along the edge of the cake in any order, but I only laid out white ones at once.
When a third of the cubes remain, they can be mixed with the remaining cream.
Place the remaining cubes in a heap, press with a spoon so that they are compacted well.
For the glaze, mix sour cream, sugar and cocoa, put the mixture on the fire and let the sugar dissolve. Add butter and stir well. Drizzle hot glaze over cake.
Leave the Pancho cake to soak overnight, then cut and enjoy.
Bon appetit!
Another photo of the Pancho cake, prepared at home.
“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:
- Preheat the oven to 180 degrees Celsius.
- 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.
- Remove 6 chicken eggs from the refrigerator and leave them at room temperature to warm.
- Break 6 chicken eggs into a mixing bowl.
- Beat the eggs with a mixer for about 5 minutes until the egg mass increases and fluffy foam appears.
- Pour 250 grams of sugar into the egg mixture and beat with a mixer until the sugar is completely dissolved.
- 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.
- Place parchment paper on the bottom of the springform pan.
- Pour the dough into a springform pan.
- 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.
- Place the biscuit on a wire rack and leave it to cool and stand for 8 - 12 hours.
Stage 2 – Preparation of cream:
- Cool 200 milliliters of cream with 35% fat content and 400 grams of sour cream with 20-30% fat content in the refrigerator.
- 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.
- 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:
- 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.
- Place the sponge cake, 1 centimeter thick, on the tray or dish on which the cake will be served.
- Open a jar of pineapples.
- Soak the sponge cake placed on a tray or dish with 7 tablespoons of pineapple syrup.
- From another part of the cake, cut into small cubes that will form the center of the cake.
- Chop 30 grams of walnuts with a knife.
- Cut the pineapples from the jar into small pieces.
- Grease the sponge cake, which is the base, with cream.
- Place 1/2 of all the pineapples on the greased sponge cake and sprinkle with 1/2 of all the walnuts.
- 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.
- Place 1/2 of all remaining pineapples on a new layer of cake and sprinkle with 1/2 of all remaining walnuts.
- 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.
- Cover the top of the “Pancho” cake with the remaining cream, spreading it evenly with a culinary spatula.
Step 4 – Preparing the chocolate glaze:
- Prepare a water bath.
- Remove 30 grams of butter from the refrigerator and leave at room temperature to soften.
- Break 50 grams of dark chocolate into a container and add 30 grams of softened butter.
- Melt dark chocolate and butter in a double boiler, stirring with a spoon.
Stage 5 – Cake Decoration:
- 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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Classmates
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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