Pineapple Almond Pancho Cake
Baking and Desserts | European cuisine
⏳ Time
2 hours
🥕 Ingredients
6
🍽️ Servings
8
Description
Pineapple Almond Pancho Cake
Ingredients
- Farm fresh eggs - 6 pieces
- Sugar - 3 cups
- Sour Cream - 24.7 oz
- Nuts - 7.1 oz
- Canned Pineapple Chunks - 1 can
- Wheat Flour - 2 cups
Step by Step guide
Step 1
Separate the egg yolks from the whites.
Step 10
After placing the pieces, add fruits and nuts (I used almonds) on each layer. This will create a pyramid.
Step 11
Pour the remaining cream over the cake (the cream is liquid and runs, so I did this in the sink).
Step 12
Decorate the finished cake as desired (with chocolate, glaze, I decorated it with red currants!) Place in the refrigerator overnight.
Step 2
Beat the egg whites until stiff peaks form, about 10 minutes.
Step 3
Gradually add sugar and continue beating (2 cups).
Step 4
Gradually add flour and continue beating (2 cups). Also, add vinegar to the batter to neutralize the baking soda – 0.5 teaspoons.
Step 5
Pour the batter onto a baking sheet and bake for about 1 hour (I lined the pan with parchment paper).
Step 6
For the cream, beat the sour cream for about 10 minutes. Add sugar and beat again for 5–10 minutes.
Step 7
Divide the cake into 2 parts. The first part is for the base, and the second part should be cut into pieces.
Step 8
Divide the cream into 2 parts. In one part, add chopped almonds to dip the cake pieces later. Spread cream on the base and place pieces of fruit and nuts on top.
Step 9
Next, dip each piece into the cream with nuts and arrange them randomly.
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