Pancho Cake
12 servings
120 minutes
The 'Pancho' cake is a refined treat that combines airy chocolate sponge cake, delicate sour cream frosting, and a refreshing tartness of cherries. This dessert originates from Europe but its popularity extends far beyond the region due to its harmonious flavor balance. The lightness of the sponge cubes soaked in sour cream makes each bite melt in your mouth. The cherries add a tangy note that highlights the rich chocolate aroma, while the chocolate glaze completes the composition, creating a delightful contrast of textures. The cake is perfect for festive gatherings, romantic evenings, and cozy family tea times. Its original layered structure makes the dessert not only delicious but also an impressive decoration for any table.
1
For the sponge cake batter, separate the egg whites from the yolks. Whip the egg whites into a strong foam. While continuing to whip, gradually add 2 cups of sugar. Add the egg yolks one at a time. Sift cocoa into the batter and mix gently. Gradually add flour and baking soda.
- Chicken egg: 6 pieces
- Sugar: 3 glasss
- Cocoa powder: 4 tablespoons
- Wheat flour: 500 g
- Baking soda reacted with acid: 1 teaspoon
2
Grease the mold with oil and line it with baking paper.
3
Pour the batter and place it in a preheated oven at 180 degrees until cooked.
4
Cut a layer 1.5-2 cm high from the cooled finished biscuit, and cut the remaining part into cubes.
5
For the cream, whip the sour cream until fluffy and airy (about 10 minutes). Add 1 cup of sugar and whip for another 5 minutes.
- Sour cream 35%: 700 g
- Sugar: 3 glasss
6
Grease the base cake with sour cream.
- Sour cream 35%: 700 g
7
Lay out the cherries.
- Cherry (sour): 400 g
8
Dip each cake cube in cream and place it on the cake, adding mounds of cherries between layers.
- Sour cream 35%: 700 g
- Cherry (sour): 400 g
9
Cover the cake with sour cream frosting.
- Sour cream 35%: 700 g
10
Melt the chocolate in a water bath (or simply on the stove, adding a bit of milk or cream) and decorate the cake.
- Chocolate: 20 g
