No-Bake Pancho Cake

Baking and Desserts | Russian cuisine

⏳ Time

1 hour + 9 hours

🥕 Ingredients

🍽️ Servings

Description

No-Bake Pancho Cake

Ingredients

Vegetable Oil - 3 fl oz
Milk - 8 fl oz
Wheat Flour - 7.1 oz
Chicken Egg - 3 pieces
Cocoa Powder - 1.8 oz
Activated Baking Soda - ½ spoons
Vinegar essence - ½ spoons
Sugar - 5.3 oz
20% Sour Cream - 26.5 oz
33% Cream - 7 fl oz
Powdered Sugar - 5.3 oz
Vanilla salt - 0.4 oz
Canned Pineapple Chunks - 1 can
Salt - a pinch

Step by Step guide

Step 1

Prepare the dough by mixing eggs with vegetable oil, milk, sugar, and flour.

Step 2

Add baking soda, vinegar, cocoa powder, and a pinch of salt. Mix well with a whisk or mixer.

Step 3

Pour the mixture into three glasses (this makes it easier to divide it into layers).

Step 4

Pour the first cup of batter onto a preheated skillet with edges and cook covered for 8 minutes without flipping (the diameter of the skillet should be equal to or larger than the diameter of the bowl with a round bottom where the cake will be assembled). Also, prepare 2 more layers. Let the layers cool.

Step 5

Whip the cream until fluffy, adding the powdered sugar and vanilla sugar.

Step 6

Mix the cream with the sour cream and refrigerate.

Step 7

Cut the two cake layers into large cubes (about 2–3 cm).

Step 8

Soak the third layer with the juice from the canned pineapple.

Step 9

Cut the pineapple into 1.5 cm pieces.

Step 10

Place the pieces of pineapple in a round bowl, alternating with the sliced cake layers, previously dipping the cake pieces in the cream (this is easily done using tongs, chopsticks, or gloved hands).