Pineapple 'Pancho' Cake
Baking and Desserts | Spanish cuisine
⏳ Time
1 hour 40 minutes
🥕 Ingredients
10
🍽️ Servings
10
Description
Pineapple 'Pancho' Cake
Ingredients
- Wheat Flour - 2 cups
- Sugar - 3 cups
- Sour Cream - 2 lbs
- Chocolate eggs - 6 pieces
- Cocoa Powder - 8 tablespoons
- Canned Pineapple Chunks - 1 can
- Activated Baking Soda - ½ teaspoon
- Peeled chestnuts - 7.1 oz
- Butter - 1.8 oz
- Milk - 4 tablespoons
Step by Step guide
Step 1
Whip the egg whites until stiff peaks form, gradually adding 2 cups of sugar, and continue whipping until the sugar dissolves. Add the yolks, gradually incorporate the flour, baking soda, and cocoa (reserve 4 teaspoons for the glaze), and mix until the batter is uniform in color and consistency.
Step 2
Bake like a regular sponge cake in a preheated oven until done, checking with a toothpick.
Step 3
Cool the cake. Cut a layer of 1.5–2 cm thick from the entire sponge cake — this will be the base of the cake. Cut the remaining sponge cake into 3-4 cm cubes.
Step 4
For the cream, whip the sour cream, gradually adding the remaining sugar and whipping until dissolved.
Step 5
Remove the skins from the walnuts by pouring boiling water over them, letting them sit for 30–40 minutes, and then peeling off the skins (the water will remove excess bitterness), and chop into small pieces.
Step 6
Generously spread cream on the sponge cake layer, sprinkle with some of the walnuts and pineapple chunks.
Step 7
Dip the cubed sponge cake in cream and pile it on top, sprinkling each layer with walnuts and pineapple cubes (I simply throw a few cubes into a bowl and coat them there, then spoon them out). Form a mound this way.
Step 8
Decorate the top of the cake with pineapple chunks, drizzle with glaze, and sprinkle with walnuts.
Step 9
For the glaze, mix milk, the reserved 4 teaspoons of cocoa (not heaping), sugar (to taste, depending on thickness), and softened butter.
Step 10
Let the cake soak for a day (or at least overnight).
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