Pancho cake with almonds and vanilla
Ingredients
Step-by-step preparation
STEP 1
Ingredients
STEP 2
For the sponge cake, beat the eggs with sugar until the sugar is completely dissolved.
STEP 3
Mix flour with baking powder, sift, gradually add to the egg mixture and mix well. Pour a third of the dough into a greased mold, bake at 180 degrees for 12-15 minutes, remove from the mold and cool. Add cocoa to the remaining dough, mix, pour into the mold and bake at 180 degrees for 30-35 minutes.
STEP 4
For the cream, mix sour cream with powdered sugar, set aside 1/4.
STEP 5
Add pineapple pieces to the remaining cream. Chop walnuts coarsely, add to sour cream and pineapples, mix.
STEP 6
Place the light sponge cake on a dish, soak in pineapple syrup. Cut the chocolate sponge cake into small squares, sprinkle a little with the impregnation - pineapple syrup from a jar
STEP 7
and mix thoroughly with sour cream and pineapple cream.
STEP 8
Then place the resulting mass in a heap on a light sponge cake, giving it the shape of an inverted cup. Decorate the top of the cake with the reserved sour cream. For the glaze, melt the chocolate in a water bath, add softened butter and warm milk, stir. Draw vertical stripes of chocolate frosting from the top of the cake downwards.
STEP 9
You can simply sprinkle the cake with grated chocolate. Place the cake in the refrigerator for at least 6 hours. Sectional view)))
STEP 10
Bon appetit!
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