Pancho Cake with Cherry and Nuts
Baking and Desserts | European cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
10
🍽️ Servings
8
Description
Pancho Cake with Cherry and Nuts
Ingredients
- Sugar - 3 cups
- Farm fresh eggs - 6 pieces
- Wheat Flour - 2 cups
- Meyer Lemon Juice - ½ tablespoon
- Activated Baking Soda - ⅓ teaspoon
- Cocoa Powder - 4 tablespoons
- Frozen Cherimoya Fruits - 7.1 oz
- Sour Cream - 24.7 oz
- Nuts - 1 cup
- Liquid dark chocolate - ½ piece
Step by Step guide
Step 1
Separate the egg whites from the yolks. Whip the egg whites into a strong foam (this will take about 10 minutes if using a mixer).
Step 2
While continuing to whip, gradually add 2 cups of sugar. Carefully add the egg yolks one by one.
Step 3
Sift the cocoa powder through a fine sieve, add it to the batter, and gently mix.
Step 4
Then gradually add the flour and baking soda, which has been neutralized with lemon juice.
Step 5
Grease the baking pan with oil and line it with parchment paper. Pour in the batter and place it in the oven. Bake at 356°F until ready. If the surface starts to burn, cover the top with parchment or foil. Bake for about 1 hour.
Step 6
From the cooled sponge cake, cut a layer 1.5–2 cm high, and cut the remaining part into cubes of 3–4 cm.
Step 7
Whip the sour cream. Whip for about 10 minutes until it becomes fluffy and airy. Add 1 cup of granulated sugar and whip for another 5 minutes. Spread the sour cream mixture on the layer.
Step 8
Arrange the cherries, previously sprinkled with powdered sugar, and the nuts. Dip each piece of cake into the cream and place it on the cake. Then add more cherries, nuts, and pieces of cake. Pour the sour cream mixture over the cake.
Step 9
Melt the chocolate in a water bath and create a design on top.
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