Homemade Pancho Cake
8 servings
60 minutes
The 'Pancho' cake is a delicate and airy treat that embodies the coziness of home cooking. Originating from European culinary traditions, this dessert gained popularity due to its unique texture and harmonious flavor combination. Layers of vanilla and chocolate sponge are soaked in sweet pineapple syrup, creating exquisite moisture. Sour cream adds softness and a slight tanginess, while walnuts provide a light crunch and richness. The finishing touch is cocoa glaze that highlights the cake's refined taste. The presentation of 'Pancho' resembles a mound, creating an impressive look that captivates at first sight. This dessert is perfect for family gatherings, celebrations, and simply for cozy tea time. Each piece is a harmony of textures and rich flavors that creates true pleasure.
1
We prepare the cakes. Melt 100 g of butter and mix it with one can of condensed milk (choose condensed milk from whole milk), 2 eggs, 1.5 cups of flour, and half a teaspoon of baking soda. Mix well until homogeneous.
- Butter: 150 g
- Condensed milk: 1 jar
- Chicken egg: 2 pieces
- Wheat flour: 1.5 glass
- Soda: 0.5 teaspoon
2
Pour half of the mixture into a greased baking pan. Keep in mind that the cake will rise. Bake in a preheated oven at 180 degrees for about 15 minutes. I recommend checking with a toothpick after 10 minutes, as it may bake in 10 minutes if the oven was well preheated.
- Butter: 150 g
3
Add 1-2 tablespoons of cocoa to the remaining half of the mixture. Start with one spoon and see if that is enough.
- Cocoa: 3 tablespoons
4
When the white cake is ready, we take it out of the oven and place it on a plate. We cut it lengthwise into two parts with a long sharp knife, separating them from each other.
5
Fill the same baking pan with the remaining mixture and bake under the same conditions as the white cake. Note that the cocoa cake may take a bit longer to bake. I check it after 10 minutes, but practice shows it usually needs another 5 minutes. Ovens vary — it's better to poke it with a toothpick just in case. When ready, take it out, place it on a plate, and cut it in half lengthwise just like the white cake. Cakes should be cut while hot to let the baking soda smell dissipate. Let cool.
6
We are preparing cream. Whip 500 g of sour cream with 1 cup of sugar and refrigerate. I usually make the cream in between preparing the layers. By the way, finding 30% sour cream is not that easy; sometimes I use 20%.
- Sour cream 30%: 500 g
- Sugar: 1.5 glass
7
Preparing the glaze. In a small saucepan, melt 30 grams of butter, add 4 tablespoons of sugar, 2 tablespoons of milk, and 2 teaspoons of cocoa. Cook over low heat, stirring until thickened.
- Butter: 150 g
- Sugar: 1.5 glass
- Milk: 2 tablespoons
- Cocoa: 3 tablespoons
8
We are assembling the cake. First, take the first half of the white sponge. Soak it with syrup from canned pineapples (do not pour all the syrup), spread cream on the sponge, and place walnuts. Cover with the brown sponge. Soak it with syrup, spread cream, and arrange chopped canned pineapples.
- Canned pineapple: 1 jar
- Walnuts: 100 g
9
Cut the remaining two layers into pieces of about 2*2 cm and mix in a bowl with half of the remaining cream, nuts, and pineapples. Pile the resulting mixture on top of the layers. Coat the cake with cream on all sides and drizzle with glaze. If the glaze has hardened, warm it slightly over low heat.
- Canned pineapple: 1 jar
- Walnuts: 100 g
10
The cake needs to sit alone for a while to soak in. But, to be honest, I start tasting it almost immediately — I can't wait. Enjoy your meal!