Cake "Pancho" is one of the most beloved in our family, I cook it often, experimenting with different berries and fruits. Very tasty with cherries and pineapples. The main condition is that fruits or berries must be thermally processed, since with fresh, the shelf life of the cake is significantly reduced.
Just imagine: a juicy chocolate biscuit, delicate and airy sour cream, sour cherries and chocolate icing - this is an incredible combination of flavors! Preparing such a cake is very simple and quite fast, but it always turns out tasty and beautiful. And even if you are a beginner in cooking, you will definitely succeed in this cake!
Cooking time: 120 min.
Servings Per Container: ~ 8
Tray size: 30x30cm
Cake Diameter: 20cm
Cake weight:
Calories:
Total: 4485 kcal (B-75, F-213, U-578)
Per 100 gr: 235 kcal (B-4, F-11, U-30)
🍡Ingredients:
biscuit:
flour - 150 gr
milk - 100 ml
cocoa powder - 30 gr / 4 tbsp.
sugar - 140 gr
egg - 4 pcs
baking powder - 1 tsp
vegetable oil - 3 tbsp.
salt - a pinch
cream:
sour cream 20% - 700 gr
powdered sugar - 100 gr
vanilla essence - 5-6 drops.
additionally:
sugar - 100 gr
frozen cherries - 250 gr
corn starch - 2 tbsp.
chocolate - 20 gr
Cooking:
1. Beat eggs with salt and sugar until fluffy. They should turn white and increase in volume at least 2 times;
2. Add vegetable oil and mix. Then sift flour with baking powder and cocoa in several stages, alternating with hot milk. Stir each time very gently with a spatula, moving from bottom to top, trying to keep splendor;
3. Pour the dough onto a baking sheet (30x30 cm) lined with parchment paper. Bake at 180 degrees for about 15-20 minutes. Readiness can be checked with a wooden skewer;
4. For the filling, mix the berries with sugar and starch, put on medium heat, bring to a boil and cook for 2-3 minutes, stirring occasionally;
5. For cream, mix sour cream with powdered sugar;
6. Cut a circle with a diameter of 20 cm from the middle of the biscuit - this will be the base of the cake. Cut the rest into small cubes;
7. Assemble the cake: put the base on a dish, spread the berry filling and pour over the cream. Next, lay out the biscuit cubes in a slide, alternating with berries and cream, trying to ensure that there are no voids and the cake is denser. Top the cake with the remaining sour cream and refrigerate for at least 2-3 hours. All the liquid will be absorbed into the biscuit, and the cake will become more juicy and tender;
8. Take the cake out of the refrigerator and pour over the melted chocolate in random order;
9. Cake "Pancho" with cherries and sour cream is ready!
Bon appetit!
26 сен 2024
