Pancho Cake
Baking and Desserts | European cuisine
⏳ Time
2 hours
🥕 Ingredients
8
🍽️ Servings
12
Description
If the surface is already baked but the middle is not, cover the top of the cake layer with parchment paper or foil. The cake layer bakes for about an hour. You can also use 20% sour cream, but then mix the cream for a short time and refrigerate it for several hours before assembling the cake. If desired, you can add nuts to the cake layers. To ensure the cake is well-soaked, it needs to be placed in the refrigerator overnight. I have a detachable cake pan with a diameter of 26 cm. Nutritional value per 100 grams — 460 kcal.
Ingredients
- Chicken Egg - 6 pieces
- Sugar - 3 glasses
- Activated Baking Soda - 1 tablespoon
- Cocoa Powder - 4 spoons
- Wheat Flour - 17.6 oz
- Cherry - 14.1 oz
- Sour Cream - 24.7 oz
- Chocolate - 0.7 oz
Step by Step guide
Step 1
For the sponge cake batter, separate the egg whites from the yolks. Whip the egg whites until stiff peaks form. Gradually add 2 cups of sugar while continuing to whip. Incorporate the egg yolks one at a time. Sift the cocoa powder into the batter and gently fold it in. Gradually add the flour and the baking soda that has been neutralized.
Step 2
Grease the baking pan with oil and line it with parchment paper.
Step 3
Pour the batter into the prepared pan and place it in a preheated oven at 356°F until cooked through.
Step 4
Cut a layer of the cooled sponge cake to a height of 1.5–2 cm, and cut the remaining part into cubes.
Step 5
For the cream, whip the sour cream until it becomes fluffy and airy (about 10 minutes). Add 1 cup of sugar and continue whipping for another 5 minutes.
Step 6
Spread the sour cream frosting over the base layer.
Step 7
Arrange the cherries.
Step 8
Dip each cube of the cake in the cream and layer them on the cake, adding mounds of cherries between the layers.
Step 9
Cover the cake with sour cream frosting.
Step 10
Melt the chocolate in a double boiler (or simply on the stove, adding a little milk or cream) and decorate the cake.
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