Pancho cake with walnuts

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   How to make Pancho Cake with walnuts and pineapple? Prepare the necessary ingredients for the biscuit. Eggs should be at room temperature, and sour cream, on the contrary, should be removed from the refrigerator immediately before cooking. Prepare your baking dish in advance. Read about how to choose a shape in a separate article at the link at the end of the recipe. Turn on the oven to 170 degrees.

2. STEP 2

   

   Add baking powder and cocoa to the flour and mix. You can sift the mixture immediately or during kneading. Thanks to sifting, the flour will be saturated with oxygen, and the finished biscuit will be airier and fluffier.

3. STEP 3

   

   Beat the eggs into a mixing bowl, add a pinch of salt and beat them into a fluffy foam using a mixer. Gradually add sugar and beat for about 3-4 minutes. The mass should become light and fluffy.

4. STEP 4

   

   Without stopping whisking, add sour cream. The mass should become homogeneous.

5. STEP 5

   

   Then pour in the condensed milk and mix everything again.

6. STEP 6

   

   Add flour mixture into the liquid mixture in 2-3 stages. If you haven’t sifted them separately, you must do so now. The dough should be homogeneous, not very thick. Depending on the quality of flour, you may need a little more or a little less. You can read more about flour and its properties in a separate article, link at the end of the recipe.

7. STEP 7

   

   Immediately pour the dough into the mold and smooth the top. I don't grease the silicone mold. If you have a springform pan, line the bottom with parchment and grease it a little. Bake the biscuit at 170C for about 40-45 minutes. The exact time depends on your oven. You can learn about the operating features of ovens in a separate article, link at the end of the recipe. You can check readiness with a toothpick - insert it into the middle of the biscuit and immediately remove it. If it is dry, then it is ready.

8. STEP 8

   

   While the cake is baking, prepare the nuts, although this can be done in advance. If you bought peeled ones, be sure to rinse and dry them. Then lightly dry (do not fry) them in a dry frying pan and cut them not very finely with a knife. You can also grind it in a blender if you prefer.

9. STEP 9

   

   Prepare ingredients for the cream: Use sour cream with a fat content of at least 20%, this is enough for the cream to have the desired consistency. I took store-bought, quite thick, but it’s better to play it safe and weigh it out overnight. To do this, line a colander with 3-4 layers of gauze, pour sour cream into it, and tie the gauze. Place a colander on a bowl and put this entire structure in the refrigerator.

10. STEP 10

    

    Mix sour cream with vanilla and simple sugar until smooth. Vanilla sugar can be replaced with vanillin. How to do this correctly, read the article at the link after the recipe. Let the cream sit on the counter for a while until the sugar dissolves, then cover and put in the refrigerator. Sugar will make the sour cream thinner at first, but in the cold the cream will thicken. There is no need to whip the sour cream; the resulting consistency will be just right to soak the cake well.

11. STEP 11

    

    Leave the finished biscuit in the switched off oven with the door slightly open for 5 minutes so that it does not fall off due to a sudden temperature change. Let cool slightly in the pan, then turn out onto a wire rack and leave until completely cooled.

12. STEP 12

    

    From the cooled biscuit, cut off the bottom 1 cm thick, cut the rest into pieces of different sizes, but not very finely.

13. STEP 13

    

    You can start assembling the cake. The sponge cake turns out to be a bit dry, so it is better to soak the base of the cake, the cut-off cake layer, in syrup. I used syrup from boiled frozen cherries.

14. STEP 14

    

    Then set aside 4 tbsp from the total volume of cream. with a slide, it will be needed to cover the top of the cake, use the rest for the layer. Apply a layer of cream to the soaked cake.

15. STEP 15

    

    Sprinkle nuts and fruits or berries onto the cream. I took 2 nectarines and frozen cherries. I washed the cherries, sprinkled them with sugar and let them boil, left them to cool in the syrup, and then drained them in a colander. For one part of cherries you need 1/2 part of sugar. Cherries can be taken either fresh or canned.

16. STEP 16

    

    Place the larger pieces of sponge cake in a second layer, having first rolled them in cream.

17. STEP 17

    

    Then again make a layer of nuts and fruits. Cover them with smaller pieces of biscuit, forming a mound. Alternate layers until you run out of ingredients.

18. STEP 18

    

    Lightly press the finished “mound” with your hands, leveling it so that there are no voids left inside. Cover the top of the cake evenly with the reserved cream and refrigerate for at least 2 hours, preferably overnight.

19. STEP 19

    

    Prepare the necessary products for the glaze. Prepare the glaze just before coating. Melt the chopped chocolate and butter in a double boiler and stir until smooth. I used milk chocolate and the glaze turned out matte. You can melt one chocolate without butter or make a glaze with cocoa, there is no fundamental difference, it’s a matter of taste.

20. STEP 20

    

    Let the glaze cool slightly and immediately cover the cake with it. You can apply droplets and streaks from a spoon or from a pastry bag, here you can draw thin threads and an arbitrary pattern. Remove the cake from the refrigerator at least 15 minutes before coating to allow it to warm up a little. You can serve as soon as the glaze sets. Bon appetit!

Comments on the recipe

♥Päivi

19.09.2023

4.6

There is also a version of Pancho cake with pineapples and nuts.

BLUE-EYED

19.09.2023

4.5

Girls! Thank you all for the LIKES! I am very grateful to you, thanks to Khrumka for making us all friends and uniting such a friendly team! Good luck to everyone, get creative and be creative!

BLUE-EYED

19.09.2023

4.7

Lena, be sure to find time and try it! A quick homemade cake without any hassles, and you know it yourself... I love it too, especially with various fresh fruits and berries.

BLUE-EYED

19.09.2023

4.9

Wow !!!! I also make an upside-down in a bowl, but only you can decorate it like that - I inspired you! Lena, what beauty you created! This is the holiday option!! Thank you for the photo, let everyone admire it and.. what a shame it is to eat such beauty. Okay, the photo will remain!

Natali

19.09.2023

4.7

I was preparing a cake for my mother's birthday. All the guests liked it, very tasty, soft and moderately sweet. I advise everyone to cook it.

Hanna

19.09.2023

5

Very tasty cake

Hanna

19.09.2023

4.9

I want to thank you for the recipe for such a wonderful cake. My whole family really liked this, it’s divinely delicious. The only deviation is that I replaced the nectarine with canned pineapples, I will definitely repeat it with nectarine when the season begins. Thank you so much from me and my little sweet tooths