Pancho cake with cherries and pineapple

8 servings

60 minutes

The 'Pancho' cake with cherry and pineapple is a refined dessert that combines airy sponge cake, rich chocolate flavor, and delicate sour cream soaking. Its origin is linked to European baking traditions, and it gained popularity due to its unusual shape and rich flavor combination. The sweet tartness of cherries complements the soft sweetness of pineapple, while nuts add an interesting texture to the cake. It is perfect for cozy family tea times and festive events; its rich taste will delight lovers of contrasting combinations. The chocolate decoration completes the composition, giving the dessert an elegant appearance. 'Pancho' is not just a cake but a whole flavor story where each ingredient plays its unique role.

Energy value per serving

• Calories: 920.6
• Proteins: 17.5g
• Fats: 39.3g
• Carbohydrates: 123.8g

Ingredients

• Chicken egg: 6 pc
• Sugar: 3 glass
• Cocoa powder: 3 tbsp
• Soda: 0.3 tsp
• Lemon juice: 0.5 tbsp
• Wheat flour: 2 glass
• Pitted cherries: 50 g
• Canned pineapple: 1 jar
• Nuts: 1 glass
• Sour cream 20%: 800 g
• Dark chocolate: 50 g

Cooking steps

1. Separate the egg whites from the yolks. Whip the egg whites with a mixer until stiff peaks form. Then, while continuing to whip the egg whites, gradually add 2 cups of sugar. Add the egg yolks (one at a time) to the mixture of egg whites and sugar. Sift the cocoa to avoid lumps, add it to the batter, and mix gently. Then, in several additions, add the flour and baking soda, which has been neutralized with lemon juice.

   Required ingredients:

   • Chicken egg: 6 pieces
   • Sugar: 3 glasss
   • Cocoa powder: 3 tablespoons
   • Soda: 0.3 teaspoon
   • Lemon juice: 0.5 tablespoon
   • Wheat flour: 2 glasss

2. Grease the mold with oil and line it with paper. Pour in the batter and place it in the oven. Bake at 180 degrees until done. If the surface is already baked but the center is not, cover the top with parchment or foil. The cake bakes for about an hour.

   Required ingredients:

   • Dark chocolate: 50 g

3. Cut a layer of 1.5–2 cm high from the prepared cooled biscuit, and cut the remaining part into 1.5–2 cm cubes.

4. Whip the sour cream for about 10 minutes until it becomes fluffy and airy. Add 1 cup of sugar and whip for another 5 minutes. Spread the sour cream frosting on the cake.

   Required ingredients:

   • Sour cream 20%: 800 g
   • Sugar: 3 glasss

5. Place cherries, pineapples, and nuts. Dip each piece of dough in sour cream and place it on the cake. Then add cherries, nuts, pineapples, and pieces of dough again to assemble the cake. Pour sour cream over the cake. Melt chocolate in a water bath and draw on top of the cake.

   Required ingredients:

   • Pitted cherries: 50 g
   • Canned pineapple: 1 jar
   • Nuts: 1 glass
   • Sour cream 20%: 800 g
   • Dark chocolate: 50 g