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.
1
Separate the whites from the yolks. Whip the whites with a pinch of salt until fluffy peaks form.
- 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.
- Sugar: 2.5 glasss
- Chicken egg: 5 piece
- Wheat flour: 1.5 glass
- Baking powder (raising agent): 1 teaspoon
- Lemon juice: 1 teaspoon
3
Gently fold in the remaining egg whites, mixing with a spatula from top to bottom.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Dark chocolate: 75 g
14
Put in the fridge to soak for at least 4 hours, preferably overnight.
