Pancho cake - 10 step-by-step homemade Sancho Pancho recipes

There are a lot of step-by-step recipes for Pancho cake, in many of them it is a cake in the form of a slide made of pieces of airy sponge cake, with sour cream and pieces of pineapple or other fruits. However, this dessert can be varied with various additives and add something new to each recipe.

The classic recipe for Sancho Pancho with sour cream and pineapple

This is a technically simple cake that any novice pastry chef can master. The main thing is to bake a biscuit and make sour cream, and then you just need to assemble the cake from pieces and add nuts and canned pineapples to the filling.

Cooking time: 2 hours 20 minutes.

Servings: 8.

• 
  For a biscuit, beat eggs into the mixer bowl, add sugar. Beat the mixture until lightening and increasing the mass in volume.
• 
  Pour the condensed milk into a bowl to the egg mixture, beat for about 1 minute more. Add sour cream and beat until smooth.
• 
  In a separate container, mix dry foods: flour, salt, cocoa, baking soda, baking powder and vanillin. Sift them all through a sieve.
• 
  Add the dry mixture to the egg mixture, beat with a whisk or mixer so that there are no lumps.
• 
  Cover the baking dish with food parchment, pour the dough into it. Preheat the oven to 180 degrees. Bake the biscuit for 45-50 minutes. If the wooden toothpick comes out dry, then the biscuit is ready.
• 
  Leave the cake to cool in a baking dish, then take it out, wrap it in plastic wrap and send it to the refrigerator to ripen for a couple of hours, at least an hour. During this time, the moisture in the biscuit will disperse from the center to the edges, it will become denser and will not crumble when cutting.
• 
  Open a jar of canned pineapples, put them on a sieve and let the syrup drain. Cut pineapples into small cubes.
• 
  Roast the walnuts in a dry frying pan. When they're cool, rub the nuts between your hands to break off the brown husk that gives off bitterness.
• 
  Chop the walnuts into medium-sized pieces in a food processor or with a knife.
• 
  For the cream, beat the sour cream and sugar with a mixer until smooth and slightly airy. Set aside a quarter of the cream to cover the cake. If you come across liquid sour cream, you can put it in cheesecloth folded 4 times and hang it for a couple of hours over the container. The whey will go away, the dense part will remain, but the weight of the sour cream will decrease.
• 
  Remove the cooled biscuit from the foil, cut into 2x2 cm cubes.
• 
  Pour the biscuit cubes into the bowl where the cream is, add the nuts and pineapple.
• 
  Stir with a spatula until all pieces of biscuit are covered with cream.
• 
  For the icing, in a small saucepan, combine the sour cream, cocoa powder and sugar. Cook until all the ingredients are dissolved, stirring all the time. Cool the glaze a little.
• 
  Put the mass on a plate in the form of a slide. Pour the delayed sour cream over the cake.Pour the icing into a pastry or regular bag, cut off a corner and pour over the cake, writing out any patterns.

Bon Appetit!

Sancho Pancho with walnuts at home

In the Pancho chocolate cake, the abundance of walnuts goes well with cherries, sweet nectarine and sour cream.

Cooking time: 2 hours 50 minutes.

Servings: 8.

Ingredients:

For biscuit:

• Wheat flour - 200 g;
• Large chicken eggs - 2 pcs.;
• Sour cream - 175 g;
• Granulated sugar - 180 g;
• Condensed milk - 170 g;
• Cocoa powder - 30 g;
• Baking powder - 1.5 tsp.

For the cream:

• Sour cream 25% - 1 kg;
• Granulated sugar - 190 g;
• Vanillin - 3 g.

For filling:

• Ripe nectarines - 2 pcs.;
• Cherries - 120 g;
• Walnuts - 140 g.

For glaze:

• Chocolate - 60 g;
• Butter 82.5% - 35 g.

For impregnation:

• Cherry juice (from frozen cherries) - 40 ml.

Cooking process:

1. Sift flour, cocoa powder and baking powder together into a bowl.
2. In a bowl for dough, mix eggs with a pinch of salt, beat with a mixer until they increase in volume. Add sugar in several steps and beat for about 5 minutes more. The mass will turn white and become lush.
3. Add sour cream, condensed milk (not boiled), stir.
4. Add dry ingredients in parts to the liquid mixture, beat everything with a mixer until smooth.
5. Pour into a mold and send to a preheated oven for 45 minutes. at a temperature of 180 degrees. Check readiness with a wooden skewer.
6. Lightly fry the nuts in a dry frying pan, rub between hands to get rid of the brown husk. Chop coarsely with a knife.
7. Mix the thick sour cream with sugar and vanilla, let stand on the table for about 10 minutes, so that the sugar crystals dissolve. Cover with cling film and refrigerate.
8. Cool the prepared biscuit in a mold and transfer to a wire rack upside down to cool completely.
9. Remove seeds from washed cherries (thawed or fresh), add 60 g of sugar, cook after boiling over medium heat, stirring occasionally, for another 5 minutes. Leave some of the juice released during cooking for soaking, drain the rest.
10. From the cooled biscuit, cut off 1 cake about 1 cm thick from the bottom, cut the rest into small cubes.
11. Put the cut cake on a dish, saturate with cherry juice syrup with a brush.
12. Set aside 5 tbsp. l. cream separately, the rest will go into the cake. Grease the cake with cream, put pieces of nectarines on the cream, spread out some of the cherries and nuts.
13. Dip some of the biscuit pieces in the cream, lay out the next layer. Then again, fruits, berries and nuts. Thus, sandwich the cake, forming a slide.
14. Grease the cake with the rest of the cream and refrigerate for 2 hours.
15. After 2 hours, prepare the glaze. Melt the chocolate in impulses for 5-10 sec. in the microwave, stirring after each time. Add butter at the end, it will melt at the temperature of the chocolate. Let the frosting cool slightly and pour over the cold cake.

Bon Appetit!

Delicious Pancho cake recipe without baking

A quick version of a quick cake comes in handy when there is no time left for baking. In this case, ready-made purchased biscuit cakes, which can be found in any supermarket, will come to the rescue.

Cooking time: 20 min.

Servings: 6.

Ingredients:

• Biscuit cakes - 225 g;
• Sour cream 26% - 800 ml;
• Granulated sugar - 150 g;
• Canned pineapples - 360 g;
• Walnuts - 70 g;
• Vanillin - 4 g;
• Milk chocolate - 40 g.

Cooking process:

1. Mix thick fat sour cream in a deep bowl with granulated sugar and vanilla and beat with a mixer. Let stand at room temperature for 7-10 minutes, so that the sugar is completely dispersed in the sour cream and does not crunch on the teeth, then refrigerate.
2. Cut the finished biscuit from the store (preferably chocolate) into cubes with a side of 2 cm.
3. Roast the nuts in a frying pan, blow the husks out of them and chop with a knife or blender until they become coarse.
4. Put the pineapples in a sieve, drain the syrup and cut into small cubes.
5. In a split form, grease the bottom with a small amount of cream. Layer out biscuit pieces. Pour cream on top.
6. Arrange pineapples and sprinkle with nuts. Cover with a layer of biscuit pieces.
7. So collect the whole cake. Top it with a layer of cream and put in the refrigerator for 2-3 hours to soak.
8. Melt the chocolate in a water bath or in short pulses in the microwave (the main thing is not to overheat, otherwise it will curdle) and pour the chilled cake on top.

Bon Appetit!

A simple and delicious recipe for Pancho cake with cherries

The sourness of the cherry perfectly sets off the sweetness of most chocolate biscuits. For the recipe for this cake, canned cherries are taken, the syrup will also not be lost - it will go for impregnation.

Cooking time: 1 hour.

Servings: 8.

Ingredients:

For the test:

• Wheat flour - 250 g;
• Chicken eggs - 5 pcs.;
• Granulated sugar - 310 g;
• Baking dough - 7 g;
• Cocoa powder - 25 g;
• Salt - 1 pinch

For the cream:

• Sour cream from 26% fat - 960 g;
• Granulated sugar - 375 g;
• Vanillin - 5 g.

For filling:

• Canned cherries - 190 g;
• Cherry syrup - 75 ml.

Cooking process:

1. Combine the sifted flour, cocoa and baking powder.
2. Separately, beat the eggs into a bowl, add a little salt, sugar and beat with a mixer at high speed until clarified and doubled in volume.
3. Pour the dry mixture into the egg mass, gently stir with a spatula from top to bottom so as not to damage the air structure of the meringue.
4. Pour the dough into a silicone mold, bake for about 50 minutes. in an oven heated to 180 degrees. Willingness is determined by a dry wooden skewer.
5. Cool the biscuit to room temperature, wrap in cellophane and put in the refrigerator.
6. Mix sour cream, vanillin and sugar in a bowl, beat for about 5-7 minutes. mixer. The sugar grains should melt. Set aside about 1.5 cups of cream separately and put in the refrigerator.
7. Cut the sponge cake into thick sticks and small cubes.
8. Throw the cherries on a sieve, pour the syrup into a cup.
9. Put a layer of sliced ​​biscuit, saturate it with syrup with a brush. Season with a thick layer of cream, lay out some of the berries.
10. Next, lay out a layer of biscuit pieces, etc. again, until the biscuit, cream and cherries run out. Form the cake in the form of a slide so that it tapers upwards. Put the dessert in the refrigerator for an hour.
11. After an hour, remove the cake from the refrigerator, grease it with a spoon with the remains of sour cream.

Bon Appetit!

Delicate Sancho Pancho with bananas at home

A non-classic version of Pancho cake filling is bananas. They can be caramelized, but if there is no time for this, then you can simply cut into pieces. The main thing is to choose ripe bananas - they will best emphasize the taste of sour cream with their sweetness.

Cooking time: 2 hours.

Servings: 8.

Ingredients:

For the test:

• Wheat flour - 160 g;
• Chicken eggs - 4 pcs.;
• Granulated sugar - 140 g;
• Cocoa powder - 25 g;
• Vanillin - 5 g;
• Baking dough - 1 tsp;
• A pinch of salt.

For filling:

• Bananas - 2 large.

For the cream:

• Sour cream 26% fat - 780 g;
• Granulated sugar - 260 g.

For glaze:

• Dark chocolate - 60 g;
• Fat cream 33% - 32 ml.

Cooking process:

1. Eggs should be taken as large as possible. Beat them into a bowl and beat with a mixer at high speed.
2. Add a little sugar mixed with vanilla in a thin stream, whisking for about 6-7 minutes more.
3. Sift flour with baking powder and salt into a separate bowl, mix.
4. Pour the flour mixture into the egg mass in three steps, gently stir the dough with a spatula.
5. Heat the oven to 180 degrees. Place 2 tins of 17 cm in diameter on a baking sheet or one large about 20-24 cm. Grease the sides of the tins with butter and sprinkle with flour (if they are not silicone). Pour the dough into molds, dividing it in half (if there is only one mold, just pour all the dough into it).
6. Bake the biscuits for about 45 minutes, checking the readiness with a wooden toothpick. Cool in the form, take out and put in the refrigerator, wrapped in plastic wrap.
7. For the cream, mix sugar with sour cream and beat with a mixer for about 5 minutes. You can add a few drops of banana flavor, or purchase dried banana powder from a bakery store to add a slight banana flavor to the cream.
8. Peel the bananas and cut into small cubes.
9. Remove the biscuit from the foil and cut into medium cubes.
10. Put a layer of biscuit on a dish, then lay out the banana pieces and pour over the sour cream. Put in the biscuit, bananas and cream again. Thus, form a cake in the form of a sloping slide. Top the cake with the rest of the cream.
11. For the glaze, heat the cream, break the chocolate into small pieces and stir until the chocolate melts. Pour the icing on top of the cake.

Bon Appetit!

Classic recipe for Pancho cake in a slow cooker

A sponge cake in a multicooker rises very well, it turns out fluffy and slightly moist. This is a great alternative if you don't feel like fiddling with the oven or if a small child is running around and can burn himself on the door of the hot oven.

Cooking time: 2 hours.

Servings: 8.

Ingredients:

• Chicken eggs - 6 pcs.;
• Wheat flour - 170 g;
• Granulated sugar - 250 g;
• Citric acid - 0.5 tsp;
• Vanilla extract - 1 tsp;
• Corn or potato starch - 60 g;
• Sour cream with a fat content of 25% - 800 g;
• Sugar for cream - 200 g;
• Walnuts - 80 g;
• Canned pineapples - 1 can.

Cooking process:

1. Separate the whites from the yolks. Begin to beat the whites with a pinch of salt and citric acid until foam appears, add a little sugar in a thin stream, add speed at the mixer and beat until dense peaks.
2. Beat the yolks separately or grind with the remaining sugar and the vanilla extract to white.
3. Sift the starch and flour into a bowl with the yolks, mix, put 1/3 of the proteins there and stir with a spoon. Add the rest of the proteins and mix gently from top to bottom.
4. Put the dough into the multicooker bowl and set the Baking program for 65-70 minutes. After disconnection, do not open the device for about 15 minutes. Then take out the bowl with the biscuit, cool, turn over and put on a dish.
5. Cut off the cake layer 1.5 cm thick from the biscuit, cut the rest into medium-sized cubes.
6. Beat sour cream and sugar together and leave for 10 minutes. on the table to disperse the sugar.
7. Drain the pineapples and cut them into pieces.
8. Soak a whole cake with pineapple syrup, spread with cream, spread nuts and pieces of fruit over it.
9. Put some of the cream on the coating, and in the rest of the cream put biscuit cubes, the rest of the nuts, pineapples and mix. Put this mass in a slide on the cake.
10. Lubricate the top with the remains of sour cream and remove soak for 1-2 hours.

Bon Appetit!

How to make Gingerbread Pancho Cake?

A quick "lazy" cake made from ready-made products will save you when there is no time or energy left to prepare a full-fledged dessert. In taste, it is in no way inferior to the purchased one, the main thing is to take aromatic soft gingerbread cookies, ripe bananas and high-quality chocolate.

Cooking time: 30 min.

Servings: 4.

Ingredients:

• Chocolate gingerbread - 350 g;
• Sour cream 26% fat - 410 g;
• Large bananas - 2 pcs.;
• Powdered sugar - 140 g;
• Milk or dark chocolate - 70 g.

Cooking process:

1. You need to buy gingerbread without filling. Be sure to check them in the bag for freshness and softness. Cut all the gingerbread cookies horizontally into 2 halves. If there were crushed gingerbread in the bag, they should also be left to assemble the cake.
2. Peel the bananas and cut them across into 0.5 cm thick slices.
3. It is advisable to buy powdered sugar without starch in the composition or make it at home. The main thing is to grind the sugar as much as possible in a coffee grinder so that the coarse powder does not crunch on the teeth in the cream.
4. For the cream, mix the icing sugar with sour cream, beat for about 3-5 minutes, so that the powder melts in the cream. Do not be afraid, initially the powder will thin the sour cream, but then everything will thicken again to its original consistency.
5. Dip the whole gingerbread halves in the cream and put them in one layer on a plate. Seal the holes between the gingerbread with pieces of chopped gingerbread. Lubricate everything with sour cream.
6. Arrange the banana slices over the gingerbread cookies, cover with the next layer of gingerbread. According to this principle, collect the whole cake, forming it in the form of a slide.
7. Grease the cake with a lot of cream and pour over the melted chocolate. Remove for impregnation for 2-3 hours, but if necessary, you can eat in half an hour.

Bon Appetit!

Step-by-step recipe for making Sancho Pancho with condensed milk

A very tasty cake is obtained if condensed milk is added to the classic sour cream, it softens the taste of sour cream and sugar in the cream then you can no longer add it.

Cooking time: 1 hour 50 minutes.

Servings: 6.

Ingredients:

For biscuit:

• Chicken eggs - 4 pcs.;
• Granulated sugar - 130 g;
• Wheat flour - 100 g;
• Cocoa powder - 25 g.

For the cream:

• Sour cream from 25% fat - 750 g;
• Condensed milk white - 1 can;
• Vanilla sugar - 12 g.

For filling:

• Walnuts - 90 g;
• Canned pineapples - 240 g.

To cover:

• Cream from 33% - 100 g;
• Vanilla sugar - 10 g.

For glaze:

• Chocolate - 100 g;
• Fat cream - 50 g.

Cooking process:

1. Preheat the oven to 200 degrees. Place food parchment on the bottom of a mold with a diameter of 22 cm.
2. In a bowl, combine eggs with sugar and beat with a mixer until they increase in volume.
3. Sift flour and cocoa powder into another bowl, stir in eggs a little at a time and beat.
4. Pour the dough into a mold and bake for about half an hour. Remove the biscuit from the oven and cool in the mold.
5. Beat the fat sour cream with condensed milk and vanilla sugar until fluffy.
6. Drain the syrup from the pineapples, cut the fruits into cubes.
7. Roast the nuts in a dry frying pan, remove, if possible, dry brown husks and chop coarsely with a knife.
8. Cut the biscuit into cubes with a 2 cm edge, put in the cream. Send nuts and pineapples there. Stir gently and place on a platter in the form of a tightly tamped slide.
9. To cover, beat the cold cream (you can hold it in the freezer for about 5-10 minutes) with vanilla sugar until crisp. Spread this cream over the surface of the cake with a tablespoon.
10. For the glaze, bring the cream to a boil and pour the chocolate into small pieces, stir to melt the chocolate. Pour this icing over a well-chilled cake.

Bon Appetit!

Delicious Sancho Pancho Chocolate Cake

For lovers of everything chocolate, we present Pancho cake, in which chocolate is not only a biscuit, but also a cream. Bananas can be replaced with cherries, so it will also be delicious.

Cooking time: 1 hour 45 minutes.

Servings: 6.

Ingredients:

For biscuit:

• Wheat flour - 1.5 cups;
• Chicken eggs - 2 pcs.;
• Kefir 3.2% fat - 1 glass;
• Granulated sugar - 1 glass;
• Cocoa powder - 2 tbsp. l .;
• Baking powder for dough - 1 tsp.

For filling:

• Bananas - 3 pcs.

For the cream:

• Sour cream 26% - 350 g;
• Cocoa powder - 1 tbsp. l .;
• Granulated sugar - 1 glass.

Cooking process:

1. In a bowl, mix eggs and sugar with a pinch of salt, beat until fluffy and grow in volume. Add fatty kefir and stir.
2. Sift flour with cocoa and baking powder, add a little to the egg mixture and beat thoroughly with a mixer.
3. Heat the oven to 180 degrees, grease the mold with oil and dust with flour. Pour the dough into a mold and send to the oven for 20-30 minutes. If the diameter of the mold is large, the dough will probably bake faster. Check with a dry skewer.
4. Cool the biscuit in a mold, wrap in plastic and put in the refrigerator.
5. Mix sour cream, cocoa and sugar in a bowl, beat with a mixer for about 5 minutes, put in the refrigerator, after setting aside about 100 g of cream for the final coating.
6. Cut the sponge cake into medium sized cubes. Peel the bananas and cut into slices about 4 mm thick.
7. Divide the biscuit cubes into 3 pieces. Put the first part on a dish, grease very generously with cream and put the bananas on it.
8. The next layer of biscuit will be slightly smaller in diameter to get a slide. Also pour the chocolate cream over the sponge cake and cover with the banana slices.
9. Mix the rest of the biscuit with the rest of the cream, cut the banana slices into quarters and add to the biscuit, mix. From this mass, make the top of the cake.
10. Cover the cake with cream with a spatula or spoon and refrigerate for soaking.

Bon Appetit!

A simple recipe using peaches

Alternatively, you can add fresh peaches to the filling for the Pancho cake; you need to choose juicy and ripe specimens. The dessert turns out to be very tender, airy and truly summer.

Cooking time: 1 hour.

Servings: 4.

Ingredients:

For biscuit:

• Chicken eggs - 3 pcs.;
• Granulated sugar - 70 g;
• Wheat flour - 75 g;
• Cocoa powder - 1 tbsp. l .;
• Corn starch - 10 g;
• Baking powder for dough - 1.5 g.

For the cream:

• Sour cream 26-30% fat - 500 g;
• Powdered sugar - 120 g.

For filling:

• Fresh peaches - 6 pcs.;
• Butter 82.5% - 1 tbsp l .;
• Granulated sugar - 2 tbsp. l.

For glaze:

• Dark chocolate - 130 g;
• Cream 33% - 60 ml.

Cooking process:

1. Cut the peaches into 10 pieces, discard the seeds. Dissolve butter in a frying pan, add sugar. Put peaches in this liquid, fry over high heat for about 2-3 minutes. Put the cooled pieces of peaches on a sieve, drain the juice into a cup.
2. Beat well cooled sour cream until fluffy, add powder and juice drained from peaches, beat again. Put in the refrigerator.
3. For a biscuit, mix eggs with sugar, beat with a mixer until fluffy and increase in volume. Sift flour, cocoa, starch and baking powder there.
4. Cover the bottom of the form with food parchment, grease the sides with oil and sprinkle with flour, shake off the remains.
5. Bake in an oven preheated to 200 degrees for about 10-15 minutes. Cool and cut into 2 cm cubes.
6. Mix the sponge cake with sour cream (leave a little to cover), add peaches there. With wet hands, form a slide on a plate from the mass, grease with cream and put in the refrigerator to soak.
7. Bring the cream to a boil, chop the chocolate finely and stir it in the cream until it dissolves, then cool the frosting slightly. Pour the icing over the chilled cake.

Bon Appetit!