Pancho's Cake

The classic Pancho cake is one of the most popular cakes in our stores. Despite its "Spanish" name, this original sour cream cake was created by Moscow pastry chefs at the beginning of the century. Although it's available almost everywhere, many home cooks want to make it at home. It's actually quite easy!

Step-by-step recipe

Step 1:

Break 6 eggs into a bowl.

Step 2:

Add sugar, a pinch of salt and beat with a mixer until smooth and white (8-10 minutes).

Step 3:

Pour in milk and vegetable oil, mix with a mixer.

Step 4:

Mix flour, cocoa and baking powder, stir and sift through a sieve into the egg-milk mixture in two stages, stirring with a spatula.

Step 5:

Pour the biscuit dough onto a baking sheet lined with parchment paper and smooth it out with a spatula.

Step 6:

Bake in an oven preheated to 180 degrees for 18-20 minutes.

Step 7:

Invert the cake onto a wire rack and a sheet of parchment paper, remove the baking sheet and top sheet of parchment paper, and cut out a circle using a large bowl as a template. Cut the remaining dough into squares.

Step 8:

Add powdered sugar to the whipping cream and beat until soft peaks form.

Step 9:

Add thick sour cream and mix with a spatula.

Step 10:

Line a bowl with film and gradually place the mixture onto it along with the biscuit cubes rolled in it.

Step 11:

Add pitted cherries, canned pineapple pieces, and toasted walnuts.

Step 12:

Cover the fruits and nuts with the cream mixture mixed with biscuit cubes.

Step 13:

Repeat the previous steps, finishing with one layer of fruits and nuts and covering the bowl with the cake.

Step 14:

Wrap the cake in a bowl in plastic wrap and refrigerate for 6-8 hours.

Step 15:

Cover the cooled cake with a plate and carefully invert it. Remove the bowl and plastic wrap.

Step 16:

Whip 200 grams of cream with 30 grams of powdered sugar and coat the cake with it.

Step 17:

Pour 30 grams of chocolate into 30 grams of hot whipping cream, melt and stir.

Step 18:

Using a piping bag, cover the cake with chocolate patterns.

Step 19:

Decorate the base of the cake with nut crumbs.

Cooking tips

It is better to mix dry ingredients into the dough in portions, sifting them through a sieve for greater uniformity.

You can use sweet cherries instead of cherries.

Try to ensure that the layers of fruit and cream sponge cake are evenly distributed.

Before covering the cake with whipped cream, place sheets of paper underneath it to avoid staining the surface.

See also: Classic recipes Cake recipes