Pancho cake with almonds and pineapples

8 servings

120 minutes

The 'Pancho' cake with almonds and pineapples is an amazing combination of airy biscuit, delicate sour cream frosting, and fragrant nuts with juicy pineapple pieces. This dessert comes from European cuisine but has won the hearts of sweet lovers worldwide due to its original shape and rich flavor. Almonds give the cake a refined nutty note while pineapple adds a light tanginess, creating a perfect balance of flavors. The cake is assembled in a pyramid shape, making it not only delicious but also aesthetically pleasing. It is great for festive occasions and cozy family tea times. Refrigerated overnight, it soaks up flavors becoming especially tender. Decorated with chocolate, glaze or fresh berries, 'Pancho' is a true gastronomic symphony.

Energy value per serving

• Calories: 908.2
• Proteins: 15.1g
• Fats: 41.7g
• Carbohydrates: 117.9g

Ingredients

• Chicken egg: 6 pc
• Sugar: 3 glass
• Sour cream 35%: 700 g
• Nuts: 200 g
• Canned pineapple: 1 jar
• Wheat flour: 2 glass

Cooking steps

1. Separate the yolks from the whites.

   Required ingredients:

   • Chicken egg: 6 pieces

2. Whip the egg whites until thick foam, about 10 minutes.

3. Add sugar in portions and whisk (2 cups).

   Required ingredients:

   • Sugar: 3 glasss

4. Add flour in portions and mix (2 cups). Also, extinguish the baking soda in the dough with vinegar – 0.5 teaspoons.

   Required ingredients:

   • Wheat flour: 2 glasss

5. Pour the batter onto the baking sheet and bake for about 1 hour (I lined the pan with parchment paper).

6. For the cream, whip the sour cream for about 10 minutes. Add sugar and whip again for 5-10 minutes.

   Required ingredients:

   • Sour cream 35%: 700 g
   • Sugar: 3 glasss

7. Divide the cake into 2 parts. The first part is for the base, the second part should be cut into pieces.

8. Divide the cream into 2 parts. Add crushed almonds to one part for dipping cake pieces. Spread the base with cream and place pieces of fruit and nuts.

   Required ingredients:

   • Nuts: 200 g
   • Canned pineapple: 1 jar

9. Dip each piece in the nut cream and place them chaotically.

   Required ingredients:

   • Nuts: 200 g

10. Place fruits and nuts (I have almonds) on each layer. This way, build the pyramid.

    Required ingredients:

    • Nuts: 200 g
    • Canned pineapple: 1 jar

11. Pour the remaining cream over the cake (the cream is liquid and runs, so I did this in the sink).

12. Decorate the finished cake as desired (with chocolate, icing, I decorated it with red currants!) Place it in the refrigerator overnight.