Pancho Cake without Oven

8 servings

60 minutes

No-bake 'Pancho' cake is a delightful treat embodying the coziness of home cooking. Its history begins with the classic 'Pancho,' popular in Russia but adapted for no-bake preparation. Tender chocolate layers cooked on a skillet are soaked in creamy sour cream frosting, creating an airy texture. Refreshing pineapple pieces add a light fruity tang that harmonizes with the sweetness of the cream. Decorated with a delicate lattice of melted chocolate, this cake impresses with its appearance and rich flavor. It's perfect for family celebrations, cozy evenings, or simply enjoying the moment. Without the need for an oven, its preparation becomes accessible even in minimal conditions, and each slice fills you with joy and warmth.

Energy value per serving

• Calories: 727.2
• Proteins: 10.8g
• Fats: 44.4g
• Carbohydrates: 71.9g

Ingredients

• Vegetable oil: 100 ml
• Milk: 230 ml
• Wheat flour: 200 g
• Chicken egg: 3 pc
• Cocoa powder: 50 g
• Soda: 0.5 tbsp
• Vinegar: 0.5 tbsp
• Sugar: 150 g
• Sour cream 20%: 750 g
• Cream 33%: 200 ml
• Powdered sugar: 150 g
• Vanilla sugar: 10 g
• Canned pineapple: 1 jar
• Salt: pinch

Cooking steps

1. Prepare the dough by mixing eggs with vegetable oil, milk, sugar, and flour.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Vegetable oil: 100 ml
   • Milk: 230 ml
   • Wheat flour: 200 g

2. Add baking soda, vinegar, cocoa, and a pinch of salt. Mix well with a whisk or mixer.

   Required ingredients:

   • Soda: 0.5 tablespoon
   • Vinegar: 0.5 tablespoon
   • Cocoa powder: 50 g
   • Salt:  pinch

3. Pour the resulting mass into three glasses (it's easier to divide it into layers this way).

4. Pour the first cup of batter into a heated skillet with sides and fry covered for 8 minutes without flipping. (The skillet diameter should be equal to or larger than the diameter of the bowl with a round bottom where the cake will be assembled). Also prepare 2 more layers. Let the layers cool.

5. Whip the cream into a fluffy mass with powdered sugar and vanilla sugar.

   Required ingredients:

   • Cream 33%: 200 ml
   • Powdered sugar: 150 g
   • Vanilla sugar: 10 g

6. Mix the cream with sour cream and put it in the refrigerator.

   Required ingredients:

   • Sour cream 20%: 750 g

7. Cut two cakes into large cubes (2-3 cm).

8. Soak the third layer with juice from canned pineapple.

   Required ingredients:

   • Canned pineapple: 1 jar

9. Cut the pineapple into 1.5 cm pieces.

10. Place pieces of pineapple in a round bowl, alternating with sliced layers, previously dipping the layer pieces in cream.

11. Level the surface of the cake and place the third layer on top, gently pressing it down.

12. Flip the bowl onto a large plate and leave it in the fridge overnight.

13. Take out the cake and cover its dome with the remaining cream.

    Required ingredients:

    • Sour cream 20%: 750 g
    • Cream 33%: 200 ml

14. Melt the chocolate, pour it into a piping bag, and create a thin chocolate lattice on the cake.

    Required ingredients:

    • Cocoa powder: 50 g