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Pancho cake

I love Pancho " a delicate sponge cake soaked in creamy sour cream and tinged with nuts and slightly sour cherries. But in summer there is such an abundance of fresh berries that you want to use them as much as possible in baking, but in winter "Pancho" is an ideal bakery. In addition, it and its appearance reminds of winter and the New Year, because it looks like a snowy hill, watered with chocolate. The cake is very tasty, I recommend you to try it!

pancho cake

Composition:

batter (for a mold with a diameter of 20-24 cm):

  • eggs - 6 pcs.
  • sugar - 250 gr.
  • flour - 200 gr.
  • cocoa powder - 4 tbsp. (without a slide)
  • leavening agent - 1 tsp.

cream:

  • 20% sour cream - 450 gr.
  • cream 33% - 250 gr.
  • sugar - 200 gr.

decoration:

glaze:

  • dark chocolate - 50 gr.
  • butter - 30 gr.

Preparation of the cake "Pancho":

To prepare the sponge cake, beat the eggs with a mixer for 3 minutes, then add sugar and beat for at least 5 minutes more.

Add sugar to the eggs and beat for at least 5 minutes.

biscuit eggs

whipped eggs

The mixture should turn white and increase in volume 2-3 times.

eggs whipped with sugar

Sift together the flour, cocoa and baking powder, add to the beaten eggs and mix gently with a spoon from bottom to top until blended.

eggs with flour and cocoa

biscuit dough

Grease a cake mold with butter and pour the batter into it.

sponge cake batter in mold

Bake in a preheated oven at 180 degrees Celsius for 35-45 minutes - check readiness with a toothpick, it should come out of the biscuit dry.

baked biscuit in mold

Remove the finished biscuit and cool completely.

cake sponge

Defrost the cherries, drain the liquid but save it.
Chop the nuts into large pieces.

chopped nuts

For the cream, whisk the cream with the sugar until thickened.

cream and sugar

whipped cream

Then add the sour cream and lightly whisk until smooth.

whipped cream with sour cream

cake cream

Cut the biscuit into 2-3 unequal pieces, making sure the bottom part is about 1.5 cm high.

biscuit cakes

I baked the biscuit in a mold with a diameter of 20 cm, so my biscuit turned out very high and I divided it into 3 parts. If you bake the biscuit in a mold with a diameter of 24 cm, it will be lower and you need to divide it into 2 parts.
Cut the top part (or parts) of the biscuit into cubes with a side of 2-3 cm.

biscuit pieces

Place the bottom of the sponge cake on a cake plate or large platter and soak up the liquid from the thawed cherries (about 7 tbsp).

soaking the crust

Cream the crust well and place half of the cherries and half of the nuts on the cream.

cake assembly

Dip the sponge cake slices liberally on all sides into the cream and place in a single layer on top of the cake. The edge pieces should lie slightly at an incline to form a slide. Top with half the remaining cherries and half the remaining nuts.

cake assembly

Continue forming the slide until you run out of sponge cake pieces.

cake assembly

Spoon the remaining cream over the cake on all sides.

cake in cream

To make the chocolate glaze, melt the chocolate and butter in a water bath until smooth.

butter chocolate

melted chocolate with butter

Decorate the cake randomly with the glaze by simply pouring it over the top.

cake in cream and glaze

Place the cake in the refrigerator for 3-4 hours to fully soak.

pancho cake in section

Enjoy!"

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