Sancho Pancho

10 servings

80 minutes

The 'Sancho Pancho' cake is a true masterpiece of Russian cuisine that captivates the hearts of sweet lovers with its exquisite texture and rich flavor. Its history begins in home culinary experiments where classic sponge cake, airy cream, and crunchy nuts come together in a wonderful harmony. The delicate layers soaked in sour cream create amazing moisture, while pieces of pineapple add a tangy fruity freshness. Its dome shape makes it not only attractive but also a symbol of festive treats. Combined with chocolate glaze, it transforms into true delight, perfect for family celebrations and cozy evenings with a cup of tea. This cake is a harmony of taste and traditions that unites classic and creativity in one recipe.

Energy value per serving

• Calories: 679.5
• Proteins: 10.3g
• Fats: 35.2g
• Carbohydrates: 80.5g

Ingredients

• Chicken egg: 5 pc
• Sugar: 2.5 glass
• Cocoa powder: 4 tbsp
• Baking powder: 1 tsp
• Lemon juice: 1 tsp
• Wheat flour: 1.5 glass
• Sour cream 30%: 800 g
• Canned pineapple: 1 jar
• Walnuts: 65 g
• Dark chocolate: 75 g

Cooking steps

1. Separate the whites from the yolks. Whip the whites with a pinch of salt until fluffy peaks form.

   Required ingredients:

   • Chicken egg: 5 piece
   • Sugar: 2.5 glasss

2. Whisk the yolks with sugar (1.5 cups from the total amount) until the mixture increases in volume and becomes pale. Add a quarter of the egg whites and mix. Then sift in the flour with baking powder and lemon juice.

   Required ingredients:

   • Sugar: 2.5 glasss
   • Chicken egg: 5 piece
   • Wheat flour: 1.5 glass
   • Baking powder: 1 teaspoon
   • Lemon juice: 1 teaspoon

3. Gently fold in the remaining egg whites, mixing with a spatula from top to bottom.

   Required ingredients:

   • Chicken egg: 5 piece

4. Preheat the oven to 180 degrees. Divide the dough into two bowls. One part will be slightly larger. Add cocoa to the larger part and mix gently. Fill 2 molds with the dough and bake for 20-25 minutes. Check for doneness with a toothpick - it should come out dry from the center.

   Required ingredients:

   • Cocoa powder: 4 tablespoons

5. Meanwhile, prepare the cream by whipping sour cream with sugar until it reaches a light, fluffy consistency. Whip until the sugar crystals are completely dissolved. The whipping time will depend on the quality and fat content of the sour cream. The cream should be light and fluffy, holding its shape. If it doesn't thicken, you can add a little cornstarch.

   Required ingredients:

   • Sour cream 30%: 800 g
   • Sugar: 2.5 glasss
   • Wheat flour: 1.5 glass

6. Remove the baked layers from the mold, separating them with a knife from the walls, and let them cool. Cut the chocolate layer in half lengthwise, leaving a 1.5-2 cm base at the bottom.

7. Cut the light biscuit and the remaining chocolate into small cubes of 2-3 cm.

8. Spread the base with sour cream, sprinkle with nuts and finely chopped pineapples.

   Required ingredients:

   • Sour cream 30%: 800 g
   • Walnuts: 65 g
   • Canned pineapple: 1 jar

9. Then start assembling the cake: layer pieces of sponge cake, spread with sour cream, and sprinkle with nuts and pineapples.

   Required ingredients:

   • Sour cream 30%: 800 g
   • Walnuts: 65 g
   • Canned pineapple: 1 jar

10. Repeat until the biscuit and cream run out. The cake should be dome-shaped.

    Required ingredients:

    • Sour cream 30%: 800 g

11. After all layers are laid, coat with the remaining sour cream. You can put the cake in the freezer for 20 minutes.

    Required ingredients:

    • Sour cream 30%: 800 g

12. The cream on top will set, and the chocolate will harden faster when decorating.

13. Melt the chocolate in a water bath or in the microwave (turn on for a few seconds at a time and stir). Drizzle with melted chocolate on top.

    Required ingredients:

    • Dark chocolate: 75 g

14. Put in the fridge to soak for at least 4 hours, preferably overnight.