Pancho cake with pineapples and walnuts
10 servings
90 minutes
The 'Pancho' cake with pineapples and walnuts is a true gastronomic masterpiece with a unique history. Inspired by Spanish pastry traditions, it combines airy chocolate and vanilla sponge cake, delicate sour cream frosting, and refreshing pineapple pieces. The nuts add a crunchy texture, while the chocolate glaze completes the composition, creating a harmony of flavors. This dessert is perfect for celebrations and family gatherings, and its unusual inverted cup shape makes it special. Each piece is a balance of sweetness, tartness, and velvety softness that evokes pleasant memories and a desire to try more.
1
For the sponge cake, beat the eggs with sugar until the sugar is completely dissolved.
- Chicken egg: 6 pieces
- Sugar: 1.5 glass
2
Mix flour with baking powder, sift it, gradually add to the egg mixture, and mix well.
- Wheat flour: 1.5 glass
- Baking powder (raising agent): 1.5 teaspoon
3
Pour a third of the batter into a greased pan, bake at 180 degrees for 12-15 minutes, remove from the pan and let cool.
4
Add cocoa to the remaining dough, mix, pour into a mold, and bake at 180 degrees for 30-35 minutes.
- Cocoa powder: 4 tablespoons
5
For the cream, mix sour cream with powdered sugar and set aside 1/4.
- Sour cream 35%: 800 g
- Icing sugar: 1.5 glass
6
Add pineapple pieces to the remaining cream. Chop the walnuts coarsely, add to the sour cream with pineapple, and mix.
- Canned pineapple: 1 jar
- Nuts: 1 glass
7
Place the light sponge cake on a plate and soak it with pineapple syrup.
- Canned pineapple: 1 jar
8
Cut the chocolate biscuit into small squares, lightly drizzle with pineapple syrup from the can, and mix thoroughly with the sour cream and pineapple cream.
- Canned pineapple: 1 jar
- Sour cream 35%: 800 g
9
Then, pile the resulting mass on the light biscuit, giving it the shape of an inverted cup.
10
Decorate the top of the cake with the remaining sour cream.
- Sour cream 35%: 800 g
11
For the glaze, melt chocolate in a water bath, add softened butter and warm milk, and mix. Draw vertical stripes of chocolate glaze from the top of the cake down. You can also sprinkle the cake with grated chocolate.
12
Put the cake in the refrigerator for at least 6 hours.
