Pancho cake with fruits and nuts
8 servings
120 minutes
The 'Pancho' cake is an embodiment of tenderness and contrasting flavors. Its history traces back to classic European desserts but has gained unique traits over time. Soft, airy sponge soaked in fruit juice combines with a rich sour cream base, creating a harmony of sweetness and light acidity. Crunchy walnuts add texture, while chocolate glaze completes the composition, turning the dessert into a true masterpiece. This cake is perfect for cozy home evenings as well as festive events. Serving it chilled allows its rich flavor to fully unfold, enjoying every bite.
1
Turn on the oven (temperature 180 degrees).
2
Whisk the eggs with sugar.
- Chicken egg: 3 pieces
- Sugar: 300 g
3
In another bowl, sift the flour and add the baking powder (usually the package indicates how much is needed for a certain amount of flour).
- Wheat flour: 500 g
- Dr. Oetker baking powder: 10 g
4
Gradually add flour to the egg-sugar mixture, mixing thoroughly. More flour may be needed; it depends on the size and quality. Add flour until the dough easily comes off your hands and is not sticky. Add cocoa (I prefer 'Golden Label' cocoa) and mix everything thoroughly again.
- Wheat flour: 500 g
- Cocoa: 1 tablespoon
5
Spread one third of the dough in a thin layer in a baking dish (my dish has a diameter of 20.5 cm), greased with vegetable oil, and cover with foil to prevent the dough from drying out. Bake for 15-20 minutes at 180 degrees.
- Wheat flour: 500 g
6
Then remove the baked cake from the oven, let it cool, and place it on a plate; bake the next cake.
7
For the cream, mix sour cream and powdered sugar in a bowl, add canned pineapples and peaches (without juice!), and crushed walnuts.
- Sour cream 25%: 700 g
- Powdered sugar: 150 g
- Canned pineapple: 1 jar
- Canned Peaches: 250 g
- Walnuts: 100 g
8
When both layers are ready, soak them with the remaining juice from the canned fruits.
- Canned pineapple: 1 jar
- Canned Peaches: 250 g
9
Cut the second layer into small and thin squares (2x2 cm). Add them to the cream. Mix everything.
10
Place the first soaked layer on the plate. Pile the cream with fruits, nuts, etc. on top.
11
In a blender, mix warm milk, chocolate, and the remaining butter. Pour chocolate glaze over the cake.
- Milk: 1 tablespoon
- Dark chocolate 70%: 50 g
- Butter: 50 g
12
Put the cake in the fridge ideally overnight.