Pancho cake with pineapples
10 servings
100 minutes
Pineapple 'Pancho' cake is a delicate dessert that combines airy chocolate sponge cake, refreshing pineapple pieces, and aromatic walnuts. Its history is linked to Spanish cuisine, where rich yet light cakes are loved. The sour cream frosting adds special softness, while the chocolate glaze completes the composition with a rich flavor. This cake is perfect for festive occasions or cozy family tea times. The sweetness of the sponge pairs wonderfully with the light tartness of the pineapple, creating a balanced taste. Pancho doesn't require complex techniques but its unusual 'hill' shape makes it visually appealing. After soaking for a day, all flavors unfold perfectly, turning it into a true gastronomic masterpiece.
1
Whip the egg whites into a strong foam, gradually add 2 cups of sugar, and beat until the sugar dissolves. Add the yolks, gradually incorporate the flour, baking soda, and cocoa, leaving 4 teaspoons for the glaze, and mix until a uniform color and consistency is achieved.
- Sugar: 3 glasss
- Chicken egg: 6 pieces
- Wheat flour: 2 glasss
- Baking soda reacted with acid: 0.5 teaspoon
- Cocoa powder: 8 tablespoons
2
Bake like a regular sponge cake in a preheated oven until done, checking with a toothpick.
3
Cool it down. Cut a layer of the sponge cake 1.5-2 cm thick - this will be the base of the cake. Cut the remaining sponge into 3-4 cm cubes.
4
For the cream, whip the sour cream, gradually add the remaining sugar, and whip until dissolved.
- Sour cream 33%: 1 kg
- Sugar: 3 glasss
5
Peel the nuts by soaking them in boiling water for 30-40 minutes, removing the skin (the water will take away the excess bitterness), and cut into small pieces.
- Shelled walnuts: 200 g
6
Generously spread cream on the sponge cake, sprinkle with some nuts and pieces of pineapple.
- Sour cream 33%: 1 kg
- Shelled walnuts: 200 g
- Canned pineapple chunks: 1 jar
7
Soak the diced biscuit in cream and stack it, sprinkling each layer with nuts and pineapple cubes to form a mound.
- Sour cream 33%: 1 kg
- Shelled walnuts: 200 g
- Canned pineapple chunks: 1 jar
8
Decorate the top of the cake with pineapple pieces, drizzle with glaze, and sprinkle with nuts.
- Canned pineapple chunks: 1 jar
- Cocoa powder: 8 tablespoons
- Shelled walnuts: 200 g
9
For the glaze, mix milk, the remaining 4 teaspoons of cocoa (level), sugar (to taste for thickness), and softened butter.
- Milk: 4 tablespoons
- Cocoa powder: 8 tablespoons
- Sugar: 3 glasss
- Butter: 50 g
10
Leave the cake to soak for a day (or at least overnight).
