Pancho cake with pineapples

Step-by-step preparation

Cooking time: 8 hr

1. STEP 1

   

   Beat eggs with sugar until the mass doubles. Add baking powder to the sifted flour and add it to the egg mass. Take a springform pan with a diameter of 22cm. and cover the bottom with parchment. Place half of the biscuit in a mold and bake at 180 degrees Celsius for 30 minutes. Add cocoa to the second part and set to bake for 30 minutes at 180 degrees Celsius.

2. STEP 2

   

   While the cakes are baking, prepare the cream. Whip the cream with powdered sugar until thick. Add sour cream and continue beating until smooth. Roughly chop the pineapples and finely chop the nuts with a knife.

3. STEP 3

   

   Cut the cooled cakes lengthwise into two parts. Cut one part white and two parts chocolate sponge cake into arbitrary cubes.

4. STEP 4

   

   Place the white sponge cake crust on a plate and form the cake. Soak the cake with pineapple syrup and spread with cream. We spread some of the pineapples and nuts, put the biscuit mix on top, after dipping it in the cream. Apply plenty of cream and repeat the operation. We form the cake into a mound.

5. STEP 5

   

   With the remaining cream, coat the cake on all sides. Melt butter with chocolate in a water bath. Pour the cooled glaze over the cake and put it in the refrigerator for 4-6 hours. Thank you for watching and reading my recipe. Bye everyone and enjoy your tea.

Comments on the recipe

mother of a sweet tooth

29.08.2023

4.9

Thanks to the author for the recipe. The biscuit turns out to be very tender. And the cake itself is tender, soft, delicious. The guests and my children were delighted!