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 impregnation, this delicacy is never dry.

Dessert story

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

Since the beginning of the XXI century, the popularity of this dessert is constantly growing. The technology of its preparation is kept in the strictest confidence, therefore, home-cooks, experimenting with the ingredients, created their own methods for preparing this cake, very close to the original.

Classic Pancho Pineapple Cake Recipe

This dessert combines light biscuit, delicate cream, slices of sweet pineapple and chocolate icing.

Grocery list:

  • 5 eggs;
  • 600 g of granulated sugar;
  • 10 g baking baking powder;
  • 250 g sifted flour;
  • 10 g of cocoa powder;
  • 800 g fat sour cream;
  • 1 g of vanillin;
  • 100 g of dark chocolate;
  • 50 g of oil;
  • a few rings of pineapple.

Step by step recipe.

  1. The yolks are taken from the proteins and whipped with half the sweet sand.
  2. Chilled proteins are whipped separately and cocoa, flour and baking powder are mixed.
  3. All 3 masses are combined, gently stirring with a spoon from the bottom up.
  4. The dough is poured into a round high shape and put in the oven preheated to 190 ° C for about 45 minutes (the readiness of the product is checked with a wooden skewer).
  5. For cream, mix with a spoon the sour cream, the remaining sugar and vanillin. The mass is removed to cool.
  6. Liquid is drained from a can of pineapple, the rings are cut into small pieces.
  7. When the biscuit has cooled, it is divided into 2 cakes.The lower part is abundantly smeared with sour cream. On top lay part of the pineapples.
  8. The second cake is cut into cubes. Each is dipped in cream and spread on the first cake with a slide. Slices of biscuit shift pineapples.
  9. The chocolate is combined with butter and melted in a steam bath.
  10. The cake is poured with the resulting glaze and put in the refrigerator for soaking for 2 hours.

How to cook with cherries?

Pancho with cherries will be able to cook even a novice hostess. The dessert successfully combines berry acidity and a delicate chocolate flavor.

Would need:

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

Cooking steps.

  1. Dry ingredients are mixed: flour, cocoa, baking powder.
  2. In another bowl, using a mixer, beat the eggs with salt and 250 g of sugar.
  3. The flour mass is sieved into the egg mixture and gently mixed, moving the spoon in one direction.
  4. Chocolate dough is laid out in a form covered with parchment. Biscuit is baked for approximately 50 minutes at 180 ° C.
  5. The finished base is allowed to cool and “rest” for 6 hours.
  6. From the biscuit cut off the lower part and set aside. The top is cut into cubes.
  7. Sour cream is combined with two types of sugar and beat with a mixer at high speed until a thick cream is obtained. 300 g of sour cream are separated and put in the refrigerator.
  8. The lower cake is impregnated with cherry syrup and smeared with the remaining cream. The chopped biscuit is put in a cream and mixed.
  9. Collect the cake: on the bottom cake, slide the cubes and part of the cherry into a slide. Dessert is sent to the refrigerator for 5 hours.
  10. The chilled cake is covered with the remnants of sour cream from the refrigerator in an arbitrary manner. The remaining berries are dried and decorate the finished dessert with them.

Whip Cake Pancho without baking

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

Required Components:

  • 3 ready-made biscuit cakes;
  • 200 g canned pineapple;
  • 100 g of chocolate;
  • 800 g of sour cream;
  • 150 g of sugar;
  • 200 g of walnuts.

Cooking process.

  1. Beat sour cream with sugar until crystals are completely dissolved.
  2. The nuts are crushed into crumbs. Pineapples are chopped randomly.
  3. 2 biscuits break into small pieces, each of which is dipped in cream.
  4. The round bottom is covered with cling film, a layer of nuts and then pineapples are poured on top. Then distribute the pieces of biscuit. The process is repeated until the ingredients are finished.
  5. On top put a whole biscuit cake.
  6. The film is lifted and fixed on top. The cake is crushed with a flat plate and put in the refrigerator.
  7. After 2 hours, the dessert is turned over, the film is removed. Cake is poured with melted chocolate.

Dessert in a slow cooker

This option of making dessert instead of canned fruit involves the addition of raisins and nuts.

You will need:

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

Stages of cooking.

  1. Eggs and both types of sugar are beaten until a dense, dense mass is obtained.
  2. Sift the flour into the eggs, mix with a spoon.
  3. The dough is poured into a multicooker bowl, oiled.
  4. The biscuit is prepared on the Baking program for 1 hour.
  5. The finished base is removed from the multicooker and left to "lie down" overnight. You can’t immediately get the cake - it can break.
  6. The bottom part is cut with a sharp wide knife from a biscuit, and the remaining cake is cut into cubes.
  7. Raisins are steamed in boiling water for 15 minutes. Part of the nuts finely chopped with a knife. Sour cream is mixed with powder.
  8. Sponge base smeared with sour cream. Pieces of cake are also moistened with cream and laid on top of each other.
  9. Add raisins and chopped nuts.
  10. Slices of chocolate are put in cream and heated in a water bath.
  11. 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 Banana Cake

Pancho according to this recipe is prepared from dough of two shades, due to which it looks very impressive in the context.

Structure:

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

Step by step recipe.

  1. Whisk eggs with 250 g of sugar, milk and vegetable oil with a whisk.
  2. Add 250 g of flour with baking powder and continue to mix with a spoon.
  3. The dough is divided in half. Cocoa is introduced into one part, and the remainder of the flour into the other.
  4. Part of the light dough is poured into the mold, then dark, again light and again dark. Bake at 180 ° C for 50 minutes.
  5. Cooked biscuit completely cool.
  6. For cream, sour cream is mixed with vanilla and 150 g of sugar. Gelatin diluted in hot water is added.
  7. The biscuit is divided into 2 parts, the bottom is cut into cubes.
  8. The base is poured with sour cream, put on top sliced ​​bananas, then biscuit cubes, cream again, and so on, until the ingredients run out.
  9. Cake is poured with chocolate, melted with butter.

Prune Treat

This recipe has its own highlight: the dough is cooked on kefir, and instead of fruits, prunes and nuts are placed.

Necessary components:

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

Procedure.

  1. Dissolve soda in warm kefir.
  2. Beat the egg with vanilla and sugar separately.
  3. Both masses are combined, flour is added and left for 20 minutes.
  4. The form is covered with baking paper and the dough is poured into it.
  5. Biscuit is baked for about 45 minutes at 180 ° C.
  6. The finished and cooled base is divided in half. The upper part is randomly cut.
  7. Prunes are poured with boiling water for 15 minutes, and then dried on a towel.
  8. Beat sour cream with powder, add soaked prunes.
  9. Pieces of cake are dipped in cream and placed in a bowl covered with cling film. The remnants of the cream with prunes are poured on top.
  10. The contents of the bowl are covered with a whole cake, packed in a film and put in the refrigerator for 4 hours.
  11. After this time, the cake is turned onto a dish and decorated with crushed nuts and chocolate chips.

Pancho Strawberry Cake

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

You will need:

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

Cooking steps.

  1. Beat whites with sugar using a mixer, gradually introducing one yolk.
  2. Flour, cocoa, baking powder are combined. Add to the egg mixture, mixing thoroughly.
  3. The dough in the form of parchment is put in the oven and cooked for 40 minutes at 180 ° C.
  4. The cooled biscuit is halved. The upper cake is crushed.
  5. Beat sour cream with powder until thick.
  6. This cream is coated on the bottom cake.
  7. On a base in a circle lay out sliced ​​strawberries and slices of cake in a cream. Components are placed in the form of a slide.
  8. The cake is covered with the remaining cream and decorated with chocolate and butter icing.
  9. Before use, the dessert is cooled for at least 3 hours.

A simple option with boiled condensed milk

Making a cake requires a lot of condensed milk, but it does not turn out to be sweetly sweet. Its delicate taste will surely be liked and remembered by everyone.

Grocery list.

  • 4 eggs;
  • 40 g of cocoa;
  • 320 g flour;
  • 800 g of condensed milk;
  • 10 g of baking powder;
  • 1 g of vanillin;
  • 900 g of sour cream 20% fat;
  • 100 g canned peaches, pineapples, cherries;
  • chocolate bar.

Step by step recipe.

  1. Beat eggs with half cooked condensed milk.
  2. Add flour and baking powder.
  3. The dough is divided into 2 parts. Cocoa powder is added to one, and vanillin to the other.
  4. Each cake is baked separately at 180 ° C for 30 minutes.
  5. Chilled biscuits are cut lengthwise into 2 halves. The upper parts are broken into pieces.
  6. The remaining condensed milk is combined with sour cream and cleaned in a cold place for half an hour.
  7. On a large dish lay the basis of light dough, on top - of dark. Next, chopped fruits and slices of biscuit soaked in cream are placed. Fruits and biscuit are constantly alternating, laying down a slide.
  8. Dessert is poured with the rest of the cream, garnished with grated chocolate and sent to infuse in the refrigerator for 3 hours.

Sponge cake with butter cream

The Sancho Pancho cake made with this recipe just melts in your mouth.

You will need:

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

Stages of cooking.

  1. From eggs, sugar, flour, cocoa and vanillin knead the dough.
  2. A biscuit is baked at 180 ° C. for approximately 40 minutes.
  3. Whip cream with powder.
  4. The biscuit is cut into 2 cakes. Soak the bottom of the cream.
  5. Top with sliced ​​second crust, crumbled halva and chopped fruit. All smeared with cream.
  6. The cake is kept in the refrigerator for 2 hours and sprinkled with grated chocolate.

A delicious Pancho dessert will appeal to sweet lovers of all ages!

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