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Pancho cake with cheese cream. Recipe for Sancho Pancho cake with sour cream. Video recipe for making Pancho cake with pineapples

In addition, the presentation of the finished product also makes a deep impression - when you see the appetizing pieces soaked in delicate sour cream, you feel an uncontrollable desire to appreciate the gastronomic masterpiece. You can prepare dessert using classic or original recipes for Sancho Pancho cake. In most cases, the latter may differ in the choice of filling and design. In particular, some people prefer peaches, bananas or prunes to canned pineapples.

The five most commonly used ingredients in recipes are:

The basic idea of forming a cake remains unchanged: two sponge cake layers (one or both are painted a pleasant light chocolate color with cocoa) - the first serves as the base on which the second, cut into small pieces, is laid out. Slices of the second cake are dipped in sour cream and sugar. The formed slide is also coated with sour cream and glaze. The glaze can be applied in the form of liquid smudges mixing with the cream, or in the form of straight lines diverging towards the base from the top, as well as zigzags and drops.

Pancho Cake is an amazing dessert that attracts with its unusual appearance, delicate taste and low calorie content. Thanks to a special method of assembly and soaking, this delicacy never turns out dry.

Despite the unusual name for Russia, the dessert Pancho (or Sancho Pancho) was invented by representatives of the Moscow company Fili-Baker. It was created using folk recipes for homemade cakes and the best culinary ideas as a basis.

Since the beginning of the 21st century, the popularity of this dessert has been constantly growing. The technology of its preparation is kept in the strictest confidence, so home cooks, experimenting with ingredients, have created their own methods of preparing this cake, very close to the original.

Classic recipe for Pancho cake with pineapples

This dessert perfectly combines light sponge cake, delicate cream, sweet pineapple pieces and chocolate icing.

Grocery list:

5 eggs;
600 g granulated sugar;
10 g baking powder;
250 g sifted flour;
10 g cocoa powder;
800 g thicker sour cream;
1 g vanillin;
100 g dark chocolate;
50 g butter;
several pineapple rings.

Step by step recipe.

The yolks are removed from the whites and beaten with half the sweet sand.
Separately beat the chilled whites and mix cocoa, flour and baking powder.
All 3 masses are combined, gently stirring with a spoon from bottom to top.
The dough is poured into a tall round mold and placed in an oven preheated to 190°C for about 45 minutes (check the readiness of the product with a wooden skewer).
To make the cream, mix sour cream, remaining sugar and vanillin with a spoon. The mass is removed to cool.
The liquid is drained from the jar of pineapples and the rings are cut into small pieces.
When the biscuit has cooled, divide it into 2 layers. The lower part is generously coated with sour cream. Place some pineapples on top.
The second cake is cut into cubes. Each one is dipped in cream and placed in a heap on the first cake layer. Pieces of biscuit are arranged with pineapples.
The chocolate is combined with butter and melted in a steam bath.
Pour the resulting glaze over the cake and put it in the refrigerator to soak for 2 hours.

How to cook with cherries?

Even a novice housewife can cook pancho with cherries. The dessert successfully combines berry sourness and delicate chocolate flavor.

Required:

4 eggs;
200 g flour;
20 g cocoa;
550 g sugar;
3 g salt;
5 g baking powder;
750 g high fat sour cream;
15 g vanilla sugar;
150 g canned cherries;
60 ml cherry syrup.

Cooking steps.

Mix dry ingredients: flour, cocoa, baking powder.
In another bowl, using a mixer, beat the eggs with salt and 250 g of sugar.
Sift the flour mixture into the egg mixture and mix gently, moving the spoon in one direction.
The chocolate dough is placed in a mold lined with parchment. The biscuit is baked for approximately 50 minutes at 180°C.
The finished base is allowed to cool and “rest” for 6 hours.
Cut off the bottom of the biscuit and set it aside. The top one is cut into cubes.
Combine sour cream with two types of sugar and beat with a mixer at high speed until a thick cream is obtained. Separate 300 g of sour cream mass and put it in the refrigerator.
The bottom cake is soaked in cherry syrup and coated with the remaining cream. The chopped biscuit is placed in the cream and mixed.
Assemble the cake: place cubes and part of the cherries in a heap on the bottom cake. The dessert is placed in the refrigerator for 5 hours.
The cooled cake is covered with the remaining sour cream from the refrigerator in an arbitrary manner. The remaining berries are dried and decorated with the finished dessert.

Pancho cake without baking in a hurry

Those who can’t handle the classic Pancho recipe will love this quick dessert option.

Required components:

3 ready-made sponge cakes;
200 g canned pineapples;
100 g chocolate;
800 g sour cream;
150 g sugar;
200 g walnuts.

Cooking process.

Beat sour cream with sugar until the crystals are completely dissolved.
The nuts are crushed into crumbs. Pineapples are cut randomly.
2 biscuits are broken into small pieces, each of which is dipped in cream.
The bottom of the round shape is covered with cling film, a layer of nuts and then pineapples are poured on top. Next, distribute the biscuit pieces. The process is repeated until the ingredients are gone.
A whole sponge cake is placed on top.
The film is lifted and secured on top. The cake is pressed down with a flat plate and placed in the refrigerator.
After 2 hours, turn the dessert over and remove the film. The cake is poured with melted chocolate.

Dessert in a slow cooker

This option for preparing dessert involves adding raisins and nuts instead of canned fruits.

You will need:

100 g flour;
4 eggs;
100 g sugar;
8 g vanilla sugar;
450 g sour cream;
100 g powdered sugar;
70 g raisins;
70 g hazelnuts;
50 g dark chocolate;
40 ml liquid cream;
10 ml vegetable oil.

Cooking stages.

Beat the eggs and both types of sugar until a thick, dense mass is obtained.
Sift flour into eggs and mix with a spoon.
The dough is poured into a multicooker bowl, greased with oil.
The biscuit is cooked on the “Baking” program for 1 hour.
The finished base is removed from the multicooker and left to rest overnight. You cannot take the cake out right away - it may break.
Using a sharp wide knife, cut off the bottom part of the biscuit, and cut the remaining cake into cubes.
Raisins are steamed in boiling water for 15 minutes. Some of the nuts are finely chopped with a knife. Sour cream is mixed with powder.
The biscuit base is coated with sour cream. Pieces of cake are also moistened with cream and placed on top of each other.
Add raisins and chopped nuts.
Chocolate slices are placed in cream and heated in a water bath.
The cake is poured with the resulting glaze and decorated with whole hazelnuts.

Before serving, Pancho dessert is placed in the refrigerator for a couple of hours.

Curly Pancho cake with bananas

Pancho according to this recipe is prepared from dough of two shades, thanks to which it looks very impressive when cut.

Compound:

4 eggs;
300 g flour;
40 g cocoa powder;
400 g granulated sugar;
5 g baking powder;
200 ml milk;
200 ml corn oil;
100 ml of drinking water;
20 g gelatin;
1 g vanillin;
half a bar of chocolate;
30 g butter;
3 medium bananas.

Step by step recipe.

Beat eggs with a whisk with 250 g of sugar, milk and vegetable oil.
Add 250 g of flour with baking powder and continue stirring with a spoon.
Divide the dough in half. Cocoa is introduced into one part, and the remaining flour into the other.
Part of the light dough is poured into the mold, then dark, again light and again dark. Bake at 180°C for 50 minutes.
Cool the prepared biscuit completely.
To make the cream, sour cream is mixed with vanillin and 150 g of sugar. Add gelatin diluted in hot water.
The biscuit is divided into 2 parts, the lower part is cut into cubes.
The base is poured with sour cream, bananas cut into slices are placed on top, then biscuit cubes, cream again and so on until the ingredients run out.
The cake is poured with chocolate melted with butter.

Delicacy with added prunes

This recipe has its own twist: the dough is prepared with kefir, and instead of fruit, prunes and nuts are added.

Required components:

1 egg;
160 g flour;
200 g sugar;
1 g vanilla;
3 g soda;
100 g powdered sugar;
200 g pitted prunes;
400 g sour cream 25% fat;
100 g walnuts;
50 g chocolate.

Procedure.

Soda is dissolved in warm kefir.
Separately, beat the egg with vanilla and sugar.
Combine both masses, add flour and leave for 20 minutes.
The mold is covered with baking paper and the dough is poured into it.
The biscuit is baked for about 45 minutes at 180°C.
The finished and cooled base is divided in half. The upper part is randomly cut.
Pour boiling water over the prunes for 15 minutes and then dry on a towel.
Beat sour cream with powder, add soaked prunes.
Pieces of cake are dipped into the cream and placed in a bowl covered with cling film. The remaining cream with prunes is poured on top.
The contents of the bowl are covered with the whole cake, packed in film and put in the refrigerator for 4 hours.
After this time, the cake is turned out onto a plate and decorated with crushed nuts and chocolate chips.

Strawberry Pancho Cake

This delicacy turns out to be very tender, aromatic and extremely tasty. It will become a real decoration of the festive table.

You will need:

6 eggs;
250 g flour;
80 g cocoa;
350 g sugar;
8 g baking powder;
0.5 kg strawberries;
250 g powdered sugar;
850 g sour cream;
100 g dark chocolate;
25 g sweet butter.

Cooking steps.

Beat the whites with sugar using a mixer, gradually adding one yolk at a time.
Flour, cocoa, baking powder are combined. Add to the egg mixture, stirring thoroughly.
Place the dough in a mold with parchment in the oven and cook for 40 minutes at 180°C.
The cooled biscuit is divided in half. The top cake is crushed.
Beat sour cream with powder until thick.
The bottom cake is coated with this cream.
Strawberries cut into slices and pieces of cake in cream are placed in a circle on the base. The components are placed in the form of a slide.
The cake is covered with the remaining cream and decorated with chocolate and butter icing.
Before use, the dessert must be cooled for at least 3 hours.
1 g vanillin;
900 g sour cream 20% fat;
100 g of canned peaches, pineapples, cherries;
chocolate bar.

Step by step recipe.

Beat the eggs with half the prepared condensed milk.
Add flour and baking powder.
The dough is divided into 2 parts. Cocoa powder is added to one, vanillin to the other.
Each cake is baked separately at 180°C for 30 minutes.
The cooled biscuits are cut lengthwise into 2 halves. The upper parts are broken into pieces.
The remaining condensed milk is combined with sour cream and put in a cold place for half an hour.
A base of light dough is placed on a large dish, with dark dough on top. Next, place chopped fruits and pieces of biscuit moistened with cream. Fruits and biscuits are constantly alternated, stacked in piles.
The dessert is poured with the remaining cream, decorated with grated chocolate and sent to steep in the refrigerator for 3 hours.

Sponge cake with butter cream

You will need:

5 eggs;
180 g sugar;
20 g cocoa;
100 g flour;
600 ml heavy cream;
90 g powdered sugar;
1 g vanillin;
120 g of various canned fruits;
40 g halva;
50 g dark chocolate.

Cooking stages.

The dough is mixed from eggs, sugar, flour, cocoa and vanillin.
Bake the biscuit at 180°C for approximately 40 minutes.
Whip cream with powder.
The biscuit is cut into 2 layers. The lower part is soaked in cream.
Place the second cake cut into pieces, crumbled halva and chopped fruit on top. Everything is covered with cream.
The cake is kept in the refrigerator for 2 hours and sprinkled with grated chocolate.

The appetizing dessert Pancho will appeal to sweet lovers of all ages!

Pancho cake is one of the easiest desserts to create. The delicacy is not difficult to prepare, and the most important thing in this delicate dish is good sour cream. It can be made with any dried fruits and nuts. You can decorate with grated or melted chocolate, the same nuts, and various confectionery toppings. The homemade sour cream “Pancho” recipe is extremely simple and it turns out much more appetizing and healthier than its store-bought counterpart.

Some will say that sponge cake is difficult to make, but each recipe presented below is interesting because even a beginner can handle it! In addition, it is not necessary to fight for a tall fluffy cake, because 2/3 of the dough will have to be crushed to form a mound. Those who pay special attention to the low calorie content of the dish can choose a recipe with bananas, replacing sour cream with natural yogurt.

Cake “Pancho” with pineapple

This recipe is designed for a mold with a diameter of 22-24 centimeters; if it is smaller, then it is better to cut the proportions by 10-20%. Otherwise, the cake will turn out to be very bulky and difficult to assemble. If you're making dessert for the first time, don't skimp on the cream - you can even make half a cup more of it. This way, “Pancho” will soak faster and be more juicy.

Ingredients:

For the cakes:

310 grams flour
eggs - 4 pieces
200 milliliters sour cream 15% fat
160 grams of sugar
soda - teaspoon
2 large spoons of cocoa

For filling:

two large bananas
can of canned pineapple rings

For cream:

2 cups chilled 20% sour cream
130 grams of sugar
sour cream 30% fat - 150 grams

Cooking method:

To make “Pancho” successful, you need to bake two multi-colored cake layers. Divide all ingredients except cocoa in half. Pour the eggs into a bowl and beat with sugar until foam forms. Add flour, soda and sour cream. Add cocoa powder to half the mixture. Mix well so that no lumps form. Grease the pan with butter and bake the cakes for about half an hour at 180 degrees until done.

Cool both cake layers slightly and cut either of them in half horizontally. One part of the biscuit will be the basis of “Pancho”, and chop the other part and the entire second cake into cubes. Beat the sour cream with sugar for at least 10 minutes. Dip each biscuit cube into soft sour cream and carefully place on the base of the cake. When you make the first layer, place the chopped fruit on top. Pour a little cream over it all and do the same with the remaining layers.

Cover the finished Pancho cake with cream, the recipe of which consists of whipped sour cream 20% and 30% fat and sugar. If it leaks, periodically scoop it up with a spoon and pour over the top of the dessert. Cool the finished cake for at least three hours. If you wish, you can decorate it with dark chocolate or coconut flakes. Bon appetit!

Sour cream cake “Pancho” with glaze

Natural chocolate icing wonderfully enhances the taste of sour cream cake. It’s so easy to prepare, and the dessert turns out amazingly tasty and beautiful! When choosing condensed milk, give preference to a product with natural ingredients.

Ingredients:

For the test:

400 grams of sour cream
condensed milk
2 eggs
cup of sugar
a third of a spoon (teaspoon) of soda
3 cups sifted flour

For cream:

650 grams of sour cream
cup of sugar

For the glaze:

3 large spoons each of sugar, cocoa and milk
80 grams butter

Cooking method:

Mix all the dough ingredients, you get a liquid dough. Separate the third part and bake the cake from it. It is better to do this in a small springform pan, at 170 degrees, for half an hour. Add one and a half tablespoons of cocoa to the remaining dough and bake the second cake. Cool this chocolate biscuit and cut into oblong bars.

Dip the cut pieces into sour cream and start placing them on the crust, forming a mound. Now leave the cake for a while and start preparing the glaze. Melt the butter in a small saucepan, pour in the milk and dissolve the sugar. Add cocoa and simmer until thick. Pour frosting over the cake and set aside to cool. Enjoy your meal!

Sour cream cake “Pancho”

This recipe is simply rich in sour cream: it is in the cakes, cream, and glaze. Prepare an exquisite sour cream dessert for your loved ones and enjoy the compliments on your culinary skills.

Ingredients:

flour - 3 full glasses
5 eggs
1.75 cups sour cream
granulated sugar - one and a half measuring cups
baking soda - tablespoon
cocoa powder

For cream:

three glasses of sour cream
sugar - 1 measure

For the glaze:

butter - 0.5 packs (100 grams)
sour cream - 5 tablespoons
cocoa powder - 3 spoons
granulated sugar - 8 tablespoons

Cooking method:

Place the sour cream in a bowl and dissolve the soda in it. Beat the eggs until white with sugar and add flour, as well as sour cream and quicklime soda. Mix the dough well. Then divide the biscuit mixture into 4 parts. Add cocoa to just one portion and place in the oven, heated to 180-200 degrees. Bake for about half an hour, check doneness with a toothpick. Bake light cakes in the same way and cut into cubes of any size. The dark sponge cake will serve as the base.

The next step is preparing the sour cream. Its recipe is as easy as possible. Just combine sugar with sour cream and mix with a mixer. Place brown cake on a plate. Place light biscuit cubes evenly over its entire surface. Pour the dressing generously over them: the porous structure of the baked goods will absorb the sour cream, and the taste of the dessert will turn out incredibly luxurious.

It's time to prepare the chocolate glaze. Simply mix butter, cocoa, sugar and heavy sour cream in a saucepan. Cook the glaze over low heat until shiny. Once cool, drizzle the cream directly over the cake into tangled chocolate threads. Place the finished “Pancho” in the cold for the glaze to soak in and completely harden. Enjoy your tea!

Cake with sour cream “Pancho classic”

The real original recipe for the classic “Pancho” is somewhat similar to the famous “Pincher” dessert. Baking it, as a rule, does not take too much work and time. Even a non-professional pastry chef can easily prepare this wonderful, delicate sour cream cake. Therefore, stock up on the appropriate simple ingredients and go for it - this recipe is simply a win-win!

Ingredients:

For the test:

two eggs
12 spoons of sour cream
half a can of condensed milk
1 1/5 cups all-purpose flour
three tablespoons cocoa
glass of sugar
teaspoon baking powder

For impregnation:

90 grams of sugar
half a glass of nuts
canned pineapple
800 grams of thick sour cream

For the glaze:

80 grams of sour cream
30-40 grams of butter
30 grams of sugar (preferably powdered)

Cooking method:

First of all, start kneading the dough. Beat eggs with sugar, then add condensed milk, cocoa and sour cream. Whisk a little again. Add the flour, sifted with a spoonful of baking powder, and stir very carefully so that the mixture does not settle. Prepare a baking sheet, spoon the dough onto it and place the biscuit in the oven. You need to bake in a thoroughly heated chamber at a temperature of 180 degrees until completely cooked, periodically checking the cake with a wooden skewer. Cool the prepared biscuit under a clean towel.

While the crust is baking, prepare the filling. The recipe is as follows: beat the cooled fat sour cream and sugar, let the grains completely dissolve. When the cake has cooled, break it into pieces the size of a matchbox. Dip them in sour cream and begin to place them in a cone on a wide flat dish. In the spaces between the pieces of sponge cake, sprinkle the cake with chopped toasted walnuts and insert pre-cut canned pineapple rings. After all this, put “Pancho” in the cold - let it harden.

In the meantime, you can prepare the chocolate glaze. Place the sour cream on the lowest heat and immediately add sugar. Simmer the mixture on the stove until bubbles appear, remembering to stir occasionally. Then add oil and cook for another 2-4 minutes. Remove the glaze from the heat and cool to 40 degrees. You can also use a mixture of melted black or white chocolate and a spoon or two of cream instead. Pour glaze over the frozen surface of the dessert. Place it back in the refrigerator until completely cool. Bon appetit!

Cake "Pancho" with fresh cherries and dried fruits

This “Pancho” recipe will become a lifeline for cooks who do not have the opportunity to spend a lot of time in the kitchen. This cake comes together very quickly, in just an hour and a half. In addition, this delicacy does not require any particularly expensive or rare ingredients, and the resulting result is simply magnificent!

Ingredients:

For the biscuit:

sugar - 2 full glasses
flour and fat sour cream - a glass each
two eggs
slaked soda
vanillin
cocoa powder
dried apricots, raisins - a handful

For cream:

0.5 liters of homemade sour cream
glass of sugar
pitted cherries (fresh or defrosted) - 200 grams
100 grams of raisins and dried apricots
shelled walnuts
100 grams of chocolate for decoration

Cooking method:

Pour a portion of granulated sugar into a bowl, pour in the eggs and beat until fluffy. Add sour cream, a spoonful of soda slaked with lemon juice and a little vanillin (optional) to the mixture. Stir with a spatula and divide into two equal parts. Add a glass of flour, chopped dried apricots and raisins to the first half. Of course, it will be better if you first steam the dried fruits in hot water for a quarter of an hour and then roll them in flour - this way they will be evenly distributed in the biscuit mass. Knead the dough not too thick.

Use the second part to bake a dark cocoa cake. To prepare it, add flour (1 cup) and four large spoons of cocoa powder into the mixture. Gently mix the dough and bake each cake for 20-30 minutes at 200 degrees, preheating the oven in advance. Cool each biscuit you make under a clean towel.

The next stage is preparing the cream. To do this, beat the sour cream with a whisk or mixer, gradually adding sugar to it. Prepare cherries, raisins and dried apricots. Place fresh peeled berries in a colander and allow excess moisture to drain. Cut the cooled light cake into equal small cubes and dip them in the cream. The recipe is almost complete, all that remains is to assemble the delicacy correctly.

Place the dark cake on a festive dish, and on top form a cone from cubes of light cake, periodically pouring chopped nuts, dried cherries and dried fruits into the space between the layers. Top the cake with the remaining nuts and large dark chocolate shavings. Put “Pancho” in the cold for several hours, then take it out and call your household to the table - the delicate cake is ready! Bon appetit!

Cake “Sancho Pancho”

For those housewives who have not yet decided on the choice of the best dessert for the next family holiday, we offer a recipe for Sancho Pancho cake. Its sweet and sour juicy delicate taste will certainly please all guests. You only need to prepare one cake.

Ingredients:

6 eggs
two measuring cups of sugar
80 grams of sugar
a little soda (on the tip of a spoon)
8-10 tablespoons (tablespoons) of cocoa powder
lemon juice - half a teaspoon
two glasses of flour
3-4 ripe bananas
glass of hazelnuts (roasted)
700 milliliters thick sour cream
4 tablespoons boiled milk
melted butter - 100 grams

Cooking method:

Separate the whites from the yolks, using a mixer, beat them into a stable, strong foam, gradually introducing a glass of fine sugar and the yolks into them. Armed with a whisk, carefully stir in 5 tablespoons of cocoa, soda, slaked with lemon juice, and a portion of flour. Knead the dough until smooth. Line a springform round mold with high sides with baking paper, grease it and pour the dough into the mold. Bake until done, checking the crust with a toothpick.

The biscuit should be airy and light. Leave it to cool, cutting it horizontally into two parts, dividing it by height in a ratio of 1:2. Now it’s time to make the cream: to do this, simply beat the sour cream with sugar. Take out a wide flat plate and start shaping the cake. Place the thin crust on a plate, fill it with cream and arrange the bananas cut into thick slices.

Next step: cut the whole cake into equal squares, and dip each piece into the prepared cream. Place the mixture on a single thin crust, forming a regular, even mound and periodically sprinkling it with nuts and banana slices. Place the finished dessert in the refrigerator for half an hour. Finish it with glaze, which you need to pour over the cake after it has cooled.

The glaze is prepared as follows: mix milk with cocoa and sugar, heat it all up on the stove and bring until the grains are completely dissolved. Next, add the melted butter to the glaze and remove it from the stove. Wait for the oil to completely dissolve, stir and pour it over the top of the cake. Place the treat back in the refrigerator to soak and harden. Serve the finished cake, adding slices of fresh bananas - bon appetit!

Creamy sour cream cake “Pancho with cherries”

Above, we have already brought to your attention a recipe for a cake with cherries, but this option will allow you to prepare a completely different dessert with new shades of taste.

Ingredients:

For the test:

250 grams of sugar
6 large eggs
200 grams of flour
60 grams cocoa powder
teaspoon baking powder

For cream:

400 grams of sour cream 20% fat
200 grams of cream with a fat content of 33-38%
150 grams of sugar
200 grams frozen cherries
80 grams of walnuts
tablespoon of powdered sugar

For the glaze:

50 grams dark chocolate
30 grams butter 72% fat

Cooking method:

First of all, knead the biscuit dough. Beat the eggs well with a mixer until fluffy foam forms. Continuing to mix, gradually add sugar. Pour flour, baking powder and cocoa into a sieve and sift everything together. Add the dry mixture in parts to the beaten eggs and gently mix with a spoon from bottom to top.

Prepare a mold and fill it with dough. Place in an oven preheated to 180 degrees and bake for about 30 minutes. Check with a wooden skewer for complete readiness. Cool the baked cake completely on a wire rack, covering it with a towel. Thaw the cherries, drain the liquid (reserving it). Sprinkle the berries with powdered sugar and leave for a while. Cut the nuts into large pieces and bake in a dry frying pan. It's time to move on to preparing the cream using the following recipe. Refrigerate the cream overnight and whip until thick. Add sugar, sour cream and beat until smooth, let the grains completely dissolve.

Cut the cooled cake into 2 unequal parts approximately 1/3 and 2/3 in height. Cut most of the biscuit into cubes or bars with a side of 2-3 centimeters. Choose a wide, flat plate and start assembling the cake. Place the bottom of the sponge cake on a plate. Soak with liquid obtained from defrosted cherries. Generously coat the cake with sour cream. Place half of the cherries and nuts (choose them according to your taste) on top.

Soak the biscuit pieces in cream on all sides and place them in one layer on the base cake. Place the side ones at a slight angle to create a slide. Pour the cream generously to make the cake as tender and juicy as possible, use about 2/3 of the dressing. Top with half of the remaining cherries and nuts. Place another tier of pieces of sponge cake soaked in cream, but narrowing the diameter of the slide. Top with remaining cherries and nuts. Finish the mound with the last tier of soaked sponge cake. Coat the cake with the remaining cream on all sides using a spatula. If any liquid drips onto the plate, scoop it up with a spoon and pour it over the top.

Prepare icing for decoration. Break the chocolate into pieces and melt in a small saucepan in a water bath, add the butter there too. After combining the chocolate and butter, stir the mixture until smooth. Place the cooled glaze into a pastry syringe (if you don't have one, roll a cone out of construction paper and cut off the tip). Make a pattern on the cake as you wish. As one option, you can not melt the chocolate, but simply remove large chips with a knife and sprinkle the dessert with it. Place the finished cake in the refrigerator for a couple of hours until completely soaked. Bon appetit!

Banana cake “Pancho”

Bananas, biscuit and sweet sour cream - this is the perfect combination of ingredients! You should not chop the fruit too much, so the taste will be original. You can add 1-2 more fruits to get an extra banana taste of the treat.

For light crust:

a glass of flour, kefir and sugar
1 egg
teaspoon of soda

For dark crust:

glass of kefir
1 egg
a glass of flour and sugar
slaked soda - teaspoon
2 spoons cocoa

For filling:

650 grams of sour cream 15% fat
bananas - 4-5 pieces
180 grams of sugar

For decoration:

bananas - 4-5 pieces
200 grams banana yoghurt
chocolate - 100 grams
a couple of tablespoons of vegetable oil
walnuts

Cooking method:

Since the recipe for the cakes for this banana version of “Pancho” contains kefir, the dough is especially tender. Preheat the oven to 180 degrees in advance, and only then start preparing the dough. Pour kefir into a deep bowl, beat in an egg and add a glass of sugar. When sifting flour, add it a little at a time to avoid lumps. At the very end, add baking soda, stir gently and thoroughly with a whisk and immediately bake in the oven. It is better to take a mold 24 centimeters in diameter.

After a quarter of an hour from the start of baking, start kneading the dark cake. It is made in the same way, only with the addition of cocoa. It is best to add cocoa after flour and before adding soda. If you add the baking soda earlier, it will have time to quench the kefir, and the cake will not be fluffy enough. Bake the biscuits for at least 20 minutes until done. Let the cakes cool completely.

Then one of them should be cut in half lengthwise - this will be the base of the dessert. Place this part on a dish, and cut the remaining dark and light cakes into pieces and pour into a bowl. Peel the bananas and cut them into medium to large pieces. Add them to the chopped biscuit and mix. In a separate bowl, combine sour cream, sugar and beat well. Pour the resulting cream over the bananas and biscuit, mix the mixture with a spoon. Place the mixture onto the base crust using your hands and press down slightly.

Pour banana yogurt on top and spread it over the entire surface. Leave the Pancho cake in the refrigerator for several hours to soak. After 8 hours, melt the chocolate and mix it with refined vegetable oil. Cut the bananas lengthwise and brush one side with chocolate glaze. Apply the chocolate part of the fruit to the finished cake, since the icing will have hardened by then, and the bananas will be attached securely and quickly. Drizzle the remaining chocolate glaze on top in stripes and sprinkle with nuts. An hour later the cake is ready, bon appetit!

Vanilla cake “Shaggy Pancho” with milk icing

This sweet perfection recipe is especially delicious because the milky glaze makes the flavor so smooth. It must be applied quickly to ensure a smooth-looking surface. You can decorate the top of the still warm frosted cake with grated white chocolate or coconut.

Ingredients:

For the biscuit:

sugar - 1 glass
eggs - 2 pieces
sour cream - 200 milliliters
vanilla - a pinch
flour - one and a half cups
soda - teaspoon
cocoa - 2 spoons

To prepare the cream:

sugar - half a cup
sour cream - 1 kilogram

For the glaze:

milk - one and a half tablespoons
butter 82.5% fat - 50 grams
cocoa - tablespoon
sugar - one and a half tablespoons

Cooking method:

To make a “shaggy” cake, using a mixer, beat the eggs with sugar until a fluffy white foam is obtained. Add sour cream, soda slaked with vinegar and gradually add sifted flour. The dough should not be too thick. Divide it into two equal parts. Add cocoa powder to one half. Place the dough on a previously prepared baking sheet and bake two layers in an oven preheated to 180 degrees for about 20 minutes.

Then the biscuits should cool thoroughly. Use the bottom half of any of the cake layers as the base of the cake, and carefully break the rest into small pieces about the size of a quail egg. Then remove the sour cream from the refrigerator, pour it into a bowl and use a whisk to mix it with the sugar. Dip each piece of sponge cake into the sweet liquid and place on a round plate with a cake-shaped mound base.

Pancho cake is a very popular cake. The secret of its success is simplicity: both in preparation and in taste, pure, clear, familiar tastes predominate, which everyone will appreciate. In addition, Pancho (also called Sancho Pancho) exudes the warmth of home, because he is careless and cozy, juicy, tasty, and made with love. Just look at the photo of Pancho cake, and everything will become clear.

The Pancho cake recipe includes the simplest ingredients that can be found in any supermarket. The hostess will also be pleased with the fact that this Sancho Pancho is prepared very quickly, compared to other cakes, where you need to roll out and bake the cakes for a long time, prepare the cream for a long time, layer, and decorate. With Pancho, everything is much simpler: a fluffy sponge cake, a lot of delicious sour cream, a little cherries and nuts to highlight the taste, and a signature “curly” dome shape.

When preparing Pancho cake, you can use a little culinary trick: to make the cake tender and juicy, you need to add more cream to it. But usually sour cream is runny. No, you do not need to use special thickeners for sour cream and cream. An hour or two before you start preparing the cake, pour the sour cream onto cheesecloth folded in several layers and hang it so that excess whey drips off, then your cream will turn out very tender and incredibly fluffy. And if you prepare the Sancho Pancho cake a day or two before serving, it will be soaked in cream and will only become tastier.

Cooking time: 1.5 hours plus steeping time

Ingredients

for biscuit:

4 eggs
2 squirrels
1.5 cups fine sugar
1.5 cups flour
3 tbsp. spoons of cocoa
1 teaspoon lemon juice
0.5 tsp baking powder

for cream and filling:

800 grams of sour cream 20-25% fat (the higher the fat content of sour cream, the thicker it is)
0.5 cups fine sugar and powdered sugar
150 grams of fresh frozen cherries
100 grams of walnuts
40-50 grams of chocolate for decoration.

Preparation

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Let the cherries thaw, and brown the walnuts in the oven at 180 degrees for 10 minutes and cool.
Weigh out the sour cream in advance to remove excess whey.

Separate the whites from the yolks. Beat 2 yolks with half the sugar until the mixture becomes fluffy and light.

Beat 3 whites into a strong foam with half the lemon juice.

Combine the whites with the yolks. Do this carefully so that the mass retains its fluffiness, and then add half the flour sifted with baking powder.

Mix the mixture thoroughly so that there are no lumps.

Pour the dough onto a baking sheet lined with baking parchment.

Bake the biscuit at 180 degrees for 15-20 minutes. The cake should begin to brown slightly around the edges.
Now, from the remaining half of the ingredients, prepare another portion of the dough in the same way, but add cocoa to it along with flour and baking powder.

Bake the chocolate sponge cake in the same way as the light one.
Remove the parchment from the baked sponge cakes. Select a lid from a pan or a plate with a diameter of 24-26 cm. Place the plate on the biscuit and cut out a circle with a sharp knife.

Cut the same circle from the chocolate sponge cake. These two cake layers will be the basis of the Pancho cake.

Cut the remaining parts of the biscuit into pieces about 1.5-2 cm in size. Mix these pieces well together.

Now prepare the cream. Combine the weighed sour cream with sugar.

Beat the mixture with a mixer at medium speed until it becomes fluffy.

It's time to assemble Pancho's cake. Place a light sponge cake crust on a plate. Cover the top of the cake thickly with sour cream.

Sprinkle nuts on top.

Then add the thawed cherries.

Cover with chocolate cake. The chocolate cake also needs to be thickly greased with cream, sprinkled with nuts and cherries arranged.

If there are some cherries and nuts left, mix them with the chopped sponge cake. Pour in the juice that was released when the cherries were defrosted.

Set aside 2-3 tablespoons of cream, add the rest of the cream to the biscuit and mix the mixture thoroughly. The cream should completely cover all the pieces. Then place the resulting mass on top of the sponge cakes, forming a dense dome.

Spread the cream that you set aside on the sides and top of the pancho.

Decorate the dessert with chocolate to give it a finished look. To do this, melt the chocolate in a water bath.

Randomly pour chocolate over the top of the cake to create beautiful drips.

Place the pancho cake in the refrigerator and let it soak thoroughly - it’s best if it soaks for a day or two.
Bon appetit!

About Pancho cake

Despite its Latin American name, Pancho cake is an invention of Russian confectionery art. Pancho, or Sancho Pancho, was invented by Moscow culinary specialists. Interestingly, the recipe for pancho is considered secret, and supposedly it cannot be prepared “authentically” at home. Meanwhile, housewives have long learned all the secrets. Perhaps this happened experimentally, and they reproduced the basic, classic pancho recipe “to taste” - this is how composers “hear” music and transfer it to notes. Or one of the restaurateurs I know could not keep a patented secret... But be that as it may, the recipe and its variations have long been available to anyone.
And even if not all the secrets are revealed, the main thing is known for certain and for sure. Firstly, Pancho is a sponge cake, it uses sour cream. Secondly, pancho contains fruits, chocolate, cocoa and nuts. Particularly popular is the pancho cake with cherries and pineapple, such is the tradition. Walnuts are also a tradition, although almonds or cashews are not prohibited.
Be sure to make Sancho Pancho cake, it’s made with cherries and walnuts, the photo will help!

Bake delicious cakes at home more often. Your loved ones will definitely appreciate all your efforts!

And my website will be an excellent ally in this matter, because I regularly update it with new interesting and accessible recipes.

This time I suggest learning recipes for making a delicious Pancho cake. Long gone are the days when the choice of store-bought confectionery products was scarce.

Back then, housewives often pampered their household with delicious homemade desserts.

Today the situation is radically different. On numerous supermarket shelves there are a lot of different desserts that you can buy for any holiday or everyday tea party.

That’s why more and more housewives refuse to prepare delicious desserts at home. I am against this, because homemade cakes and pastries are always many times tastier than even the best quality store-bought products!

A little history

We learned about Pancho's cake not long ago. Not many people know its recipe. It was first sold on the shelves of the Philly Baker confectionery company in 2002.

The cooking method was based on a variety of home-baked options from cuisines around the world.

Despite his young age, he is confidently gaining popularity. You can meet Pancho on the shelves of almost every good confectionery department in the store.

This shouldn't be surprising. In addition, the cake has a lot of variations, which will also be discussed in my article. All variations have one common characteristic - it is a simple but very tasty sour cream.

Whatever recipe is used to prepare Pancho, it will always be associated with the preparation of this masterpiece creamy filling.

Thanks to the sour cream layer, the dessert has become so popular. You can prepare it at home. It doesn't require a lot of experience or a lot of effort.

This sour cream dessert is quite simple to prepare, but has an unusual appearance and a unique pleasant taste.

Preparing food for baking

I’ll tell you a little secret and list all the ingredients that are needed to bake this delicious dessert.

For the treat you need to take cocoa powder, a high-quality type of flour and be sure to sift it, lemon juice, soda, fresh chicken. eggs.

You also need to take fruits; pineapples go best with the dough and filling, but there are no exact instructions, experiment by creating your own unique cake recipe.

Sour cream should be taken with a fat content of at least 35%, this is really very important. Otherwise, the treat will lose taste. It is also worth taking a bar of dark chocolate and gr. nuts.

The cream will turn out to be ordinary, but delicious, you’ll just lick your fingers. You can make the filling with sour cream in a short time. Whisk sour cream and sugar - even a child can cope with this task. There will be no difficulties!

As I already mentioned, the recipe has a lot of variations. Very often housewives create their own versions, and therefore many different recipes appear. In this article you can get acquainted with the best of them. Let's get started!

Classic recipe for Pancho's birthday cake

I want to say that, of course, the owners and manufacturers of the brand did not disclose the real method of preparing the cake.

But there were those who were able to figure out what components were used to prepare the delicious delicacy.

Components:

1 tsp soda; van. Sahara; 1 kg sour cream (high fat content); 1 pack dark chocolate; 3 tbsp. Sahara; 4 tbsp. cocoa; 1.5 tbsp. flour; 5 pieces. chickens eggs; 100 gr. cream (fat content from 10%); 1 can of pineapple (canned).

Cooking algorithm:

Chicken I separate the eggs. Mix the yolks with sugar (1.5 tbsp), vanilla and soda. I make the batch either with a blender or with a mixer. I mix the mixture thoroughly until it becomes fluffy and increases in volume.
I beat the whites with a mixer.
I sow the flour along with cocoa powder. I add it to the mass and mix until the composition becomes homogeneous. There will be a liquid batch of dough, which will resemble sour cream in thickness.
I bake it in the oven for a few minutes. I divide the cake into several parts. I put the first one on a dish, and cut the second one into bars. They should be approximately 1.5 cm in thickness and 2-3 cm in length.
Mix sour cream with 1.5 tbsp. Sahara. I mix thoroughly. If there is no fatty sour cream, you need to put what you have in a sieve lined with gauze. I cover the sour cream with gauze and put it on a dish, placing a weight on top. When the moisture drains out, you need to use the sour cream that remains.
I apply cream to the crust and place pineapple and nuts on top.
I mix the biscuit, which has been cut into pieces, with cream, and place it on top of the pineapples.
I form the dessert in the form of a slide, rising with a cone to the top. I apply the remaining cream to the top of the cake. I knead it by hand, forming a cone. I leave the dessert for 40 minutes so that the cakes are soaked in sour cream.
Mix cream with chopped chocolate. I send it to the fire. When the chocolate has dissolved, I let the mixture cool and pour the glaze over the cake.
I leave the treat in the refrigerator for a day.

That's all, the cake is ready, you can serve it on the festive table, the guests will be delighted, and no less than your family, when you get ready to pamper them with this magnificent treat on ordinary everyday life!

Cherry Pancho

Even a novice pastry chef can bake this real culinary masterpiece on his own. Housewives, take note of the recipe!

Components:

5 pieces. chickens eggs; 2 tbsp. Sahara; 800 gr. sour cream (high fat content); 0.5 tsp soda; 3 tbsp. cocoa; 1.5 tbsp. flour; 1 tsp lemon juice; 150 gr. cherries; 100 gr. gr. nuts; chocolate for decorating dessert.

Cooking algorithm:

Chicken I separate the eggs. Mix the yolks with sugar (1.5 tbsp.), soda. I make the batch either with a blender or with a mixer. I mix the mixture thoroughly until it becomes fluffy and increases in volume.
I beat the whites with a mixer.\
I mix the 2 masses together, pouring the yolks into the protein mixture. I stir so that the mass does not settle, you need to do everything very carefully. There is no need to rush anywhere.
I sow flour. I add it to the mass and mix until the composition becomes homogeneous. There will be a liquid batch of dough, which will resemble sour cream in thickness.
I divide the dough into 2 parts, add cocoa to one. As a result, we will get one dark cake and the other simple.
I bake it in the oven for a few minutes. I divide the cakes into several parts. I put the first part on a dish, and cut the second into bars. They should be approximately 1.5 cm in thickness and 2-3 cm in length. I use white cake as a base.
I make the cream from sour cream and sugar. I mix thoroughly. I cover the cake with sour cream and sprinkle with cherries and nuts. You can use frozen cherries, but in this case, they will need time to defrost.
I cover the cake layer with dark cake layer. I put cream, cherries and nuts on top.
I mix the dough sticks with the cream and form them into a mound on the chocolate sponge cake.
Apply the remaining cream evenly over the top of the dessert.
I melt the chocolate until it becomes liquid and pour it over the dessert. I put it in the refrigerator for a day.

The next day, Pancho cake with sour cream can be served. The cake will be perfectly soaked and will become a real decoration for any tea party!

Curly Banana Pancho

Components:

3 tbsp. Sahara; 2 tbsp. flour and kefir; 2 tsp each cocoa and soda; 2 pcs. chickens eggs; 500 gr. sour cream; 100 gr. gr. nuts; 2 tbsp. rast. oils; 1 chocolate bar.

Cooking algorithm:

I mix kefir with sugar, soda and chicken. eggs. I mix well.
I sow the flour and add it to the composition. I stir thoroughly using a blender.
I divide the dough into 2 parts. I add cocoa powder into one. I bake in the oven until done.
I cut the cakes in half and chop one of them into cubes.
I'm making sour cream. Mix sour cream and sugar.
I grease the sponge cake with sour cream. I put banana and nuts on the crust. I form a dome from biscuit cubes mixed with cream. I pour cream over it and add chopped banana, which will decorate the dessert.
I make chocolate frosting from melted bars. I water the cake.
I let the dessert sit in a cool place for 24 hours. That's all, you can serve the cake!

Multicooker recipe

This is such a unique cake that it would not be difficult to bake it in a modern multi-cooker kitchen device.

Components:

5 pieces. chickens eggs; 50 gr. sl. oils; bananas; 4 tbsp. milk; 100 gr. nuts; 0.5 liters of fruit yoghurt; 1 pack vanilla sugar; 1 tbsp. flour; 1.5 tbsp. Sahara; 1 tbsp. cocoa.

Cooking algorithm:

I mix chickens. eggs, sugar and vanilla together in a blender. It is necessary that the composition for the biscuit becomes fluffy and airy.
I add the sifted flour into the mixture and mix it well.
I grease the multicooker bowl. oil. I put the dough. I bake on the baking mode for 1 hour. If there is no such program, you can use the soup function. The cooking time for the biscuit remains the same.
I let the biscuit crust cool, take it out and cut it into 3 parts. One part of the biscuit is the base, two parts are chopped into cubes.
I put the biscuit sticks in a bowl with chopped banana, yogurt and nuts. I stir.
I spread the biscuit base with yogurt, cover it with nuts and yogurt. I put it in the refrigerator for 6 hours.
After a while, I turn the plate over and take out the cake, so the base of the sponge cake will be on the bottom.
I decorate the cake with chocolate icing or you can cut a banana. Here you can experiment.

Bon appetit!

Sancho Pancho

The original dessert differs from this variety in that the Sancho Pancho cake is prepared using just 1 sponge cake. Making such a cake is not difficult at all.

Components:

6 pcs. chickens eggs; 2 tbsp. Sahara; 6 tbsp. sugar for glazing; soda; 12 tbsp. cocoa powder; half tsp lemon juice; 2 tbsp. flour; 3 pcs. bananas; 1 tbsp. hazelnuts (roasted); 700 ml sour cream (higher fat content); 4 tbsp. milk; 100 gr. soft word oils

Cooking algorithm:

I separate the whites from the yolk mass. Beat with a mixer, add a little tbsp. sugar and yolks.
I take the whisks and stir in 5 tbsp. cocoa, soda, which should be quenched with lemon juice and flour.
I stir until the mixture becomes homogeneous. I line the pan with baking parchment and grease the baking sheet. oil and pour out the dough. I bake until completely cooked.
The result is a light cake with an airy base. I let it cool and cut it into 2 parts. One of them should be 2 times larger than the other.
I make cream from sour cream and sugar. It is important that the sugar crystals dissolve well.
I take out a flat dish and form the cake. I put the cake on a dish, fill it with cream and put bananas cut into circles. I cut the cake into even squares and dip it in cream. I place a lot of pieces on a solid base, forming a slide. Sprinkle with nuts and chopped bananas. You can experiment and create your own special berry mix.
Let the cake rest for 30 minutes in the refrigerator.
After the specified time, I apply the glaze. I pour it over the cake after it has cooled. I make the glaze from cocoa, milk and sugar. I put it on the stove and stir until the sugar dissolves well.
I introduce the melted slurry. Add butter to the glaze and remove from heat. The oil should dissolve completely. Only then can you pour the glaze over the cake. After this, I put the dessert in the refrigerator again so that it hardens.

Cherry Pancho with dried fruits

This dessert will appeal to all those housewives who do not like to spend a long time fiddling around in the kitchen. In just 1.5 hours the cake will be ready.

Another advantage is that it does not require the addition of any special components, and the result will not disappoint anyone!

Components:

2 tbsp. Sahara; 2 pcs. chickens eggs; 1 tbsp. sour cream; soda (to extinguish); 1 tbsp. flour; cocoa powder; vanillin; raisins and dried apricots.

Ingredients for the cream:

sour cream and sugar (2 to 1); 200 gr. cherries (can be either fresh or frozen); gr. nuts; chocolate bar.

Cooking algorithm:

2 tbsp. I add sugar to the pan and introduce the chickens. eggs. I whip it to get a fluffy mixture.
I add sour cream, slaked soda and vanillin. I mix with a spatula. I divide the mass into 2 parts. In one I introduce 1 tbsp. flour, and second - dried fruits.
I knead the first part of the dough. It will be a very thick composition.
The second batch should be mixed with 1 tbsp. flour, 4 tbsp. cocoa powder. I form and bake the cakes for 30 minutes at 200 degrees. temperature.
Using a mixer, beat sour cream and sugar into cream. I let the cakes cool and prepare the cherries. I remove the seeds, dried apricots and raisins. I chop dried fruits finely. I put the cherries in a colander and let the moisture drain.
I cut the white base into squares and dip it in the cream. I put the dark-colored cake on a dish and make a mound out of the pieces. Sprinkle with nuts, dried fruits and cherries.
I decorate the cake with shavings of grated chocolate and nuts. I put the cake in a cold place overnight. At a minimum, the cake should be allowed to stand for 3 hours.

To bake the cakes, I advise you to take a mold from 20 to 25 cm. This is the usual size of the mold, which will allow the cake layers to bake perfectly.
All components must be used at the same room temperature. I advise you to take the food out of the refrigerator and onto the table in advance before you start preparing the cake.
Cake layers will be more tender and fluffier if you add flour and do not open the oven door during baking. Also, do not rush to take the cakes out of the oven. Let them stand, cool, and only then you can remove the base for the cake. If the cake does not come off, you can maintain the shape over steam for several minutes.
You can check the readiness of the cake using a toothpick. If you pierce it in the center and take it out, there should be no dough left on the surface.
You can improve the taste of the cakes by whipping the whites separately from other products. This must be done carefully and continuously. Having achieved the desired result, it will be possible to introduce proteins into other components.
The dough loves to be kneaded by hand, so I advise you to mix it with your hands and a tablespoon.
To prevent the cake from becoming covered with a rough crust, there should be no draft in the kitchen.
If there is not enough sugar in the dough, the cake will be pale, but if, on the contrary, there is more sugar, it will not rise well, and the center may not be baked