Pancho cake with cherries and nuts
8 servings
90 minutes
The 'Pancho' cake with cherries and nuts is a true delight for dessert lovers with rich flavors. This cake, inspired by European tradition, features airy biscuit cubes soaked in a delicate sour cream frosting. The cherries add a slight tartness to the dessert, while the nuts provide a pleasant texture and rich aroma. Combined with chocolate glaze, it becomes a harmonious and exquisite treat. It is said that this recipe was born from the desire to create an unusual cake with simple ingredients. It is served at celebrations and cozy family tea times, as each piece brings warmth and pleasure.
1
Separate the egg whites from the yolks. Whip the egg whites into a stiff foam (this will take about 10 minutes if using a mixer).
2
Continue to beat in small portions, adding 2 cups of sugar. Carefully add the egg yolks one by one.
- Sugar: 3 glasss
- Chicken egg: 6 pieces
3
Sift cocoa through a fine sieve, add it to the dough, and mix gently.
- Cocoa: 4 tablespoons
4
Then gradually add flour and baking soda, extinguished with lemon juice.
- Wheat flour: 2 glasss
- Soda: 0.3 teaspoon
- Lemon juice: 0.5 tablespoon
5
Grease the mold with oil, line it with paper. Pour in the batter and place it in the oven. Bake at 180 degrees until done. If the surface starts to burn, cover the top with parchment or foil. Bake for about an hour.
6
Cut a layer 1.5–2 cm high from the prepared cooled biscuit, and cut the remaining part into 3–4 cm cubes.
7
Whip the sour cream. Whip for about 10 minutes until it becomes a fluffy and airy mass. Add 1 cup of sugar and whip for another 5 minutes. Spread the sour cream mixture on the cake.
- Sour cream 35%: 700 g
- Sugar: 3 glasss
8
Place cherries sprinkled with powdered sugar and nuts. Dip each piece of dough in cream and place on the cake. Then again cherries, nuts, and pieces of dough. Pour the cake with sour cream.
- Frozen cherries: 200 g
- Nuts: 1 glass
9
Melt chocolate in a water bath and apply the design.
- Dark chocolate: 0.5 piece