This cake has several names at once: "Curly- headed Roly ", "Curly Pincher", "Count Ruins". But he won his popularity precisely as Don Pancho. The cake is incredibly juicy and soaked. Cherry is used as a filling for it. If desired, such a dessert can also be prepared with canned pineapples. In our article, we offer a step-by-step recipe for the Don Pancho cake. At home, every housewife can cook it. We suggest you try baking both with cherries and pineapples.
Don Pancho cake with cherries at home
This dessert is sure to please the sweet tooth with the pleasant taste of chocolate biscuit soaked in delicate sour cream and cherry juice. The cake is very juicy and soft. Chocolate and cherry have a perfect flavor combination. You can verify this from your own experience by yourself making the Don Pancho cake (pictured).
A step-by-step dessert recipe involves the following steps:
- Baking a biscuit. In this recipe, the base of the cake is chocolate cake. If desired, you can bake a traditional white biscuit without the addition of cocoa.
- Cooking cream sour cream. To make it tender, sour cream should be taken with a high percentage of fat content.
- Preparing the cherry filling. Canned berries are perfect for a cake. From them, it will be necessary to first remove the seeds. Cherry syrup can be used to soak biscuit.
- Making chocolate glaze. At the very end, the cake is coated with sour cream and poured on top with melted chocolate. It makes it tastier.
- The assembly of the dessert. This is one of the most crucial moments of the cooking process. At this stage, pieces of chocolate biscuit are laid out on a main cake. Subject to the cooking technology, the slide turns out to be high, beautiful, does not swim.
Cake Ingredients
For chocolate biscuit you will need:
- flour - 200 g;
- sugar - 250 g;
- egg - 4 pcs.;
- Cocoa - 20 g;
- baking powder - 5 g;
- salt - ¼ tsp
Sour cream cake Don Pancho is prepared from the following ingredients:
- sour cream with a fat content of 25-30% - 750 g;
- granulated sugar - 300 g;
- vanilla essence - 1 tsp.
For cherry filling and impregnation of biscuit, it is necessary to prepare:
- canned berries - 150 g;
- syrup - 60 ml;
- walnuts (optional) - 50 g.
Chocolate glaze is made from the following products:
- chocolate - 70 g;
- butter - 30 g.
Step 1. Chocolate Sponge Cake
The basis for the Don Pancho cake is prepared in the following order:
- In a deep bowl, combine flour, baking powder and cocoa powder.
- Using a mixer, beat 4 eggs at high speed with a pinch of salt and sugar.
- Sift the dry mixture into the lush egg mass. Gently mix the ingredients with a spatula in one direction, namely from top to bottom.
- Preheat the oven to a temperature of 180 °.
- Prepare two baking dishes. Line the bottom with parchment and grease the sides with butter.
- Spread the batter between the two forms. Send them to the oven for 30 minutes. The readiness of the chocolate biscuit to determine the toothpick.
- Remove the slightly cooled cakes from the molds, put them on a wire rack or cutting board and leave for at least 6 hours.
Step 2. Sour cream
The Don Pancho cake recipe uses cream based on sour cream. It must necessarily be of a sufficiently high fat content, then the dessert will turn out to be especially delicious. It’s not difficult to prepare the cream:
- Put sour cream in the mixer bowl.
- Add sugar and vanilla extract.
- Beat the ingredients at high speed for 10 minutes.
- Put part of the cream (200 g) in a separate dish, tighten with foil and send to the refrigerator. This amount will be enough to decorate the dessert. The remaining cream will be used when assembling the cake.
Step 3. Cherry Filling
Juicy cherries are traditionally added to the Don Pancho cake. This berry goes well with sour cream and chocolate biscuit.
For cherry filling, you need to prepare 150 g of pitted cherries. It is better to take canned berries, cooked in their own juice with the addition of sugar. They are not as sour as fresh. Do not pour juice from canned cherries. They will need to soak the chocolate biscuit to make it softer.
Step 4. Chocolate Frosting
This is the final touch in the design of the cake. Glaze can be prepared in two ways: from real dark chocolate or from cocoa. The first option is more preferable, and the second is less expensive.
To prepare the icing for the Don Pancho cake you need:
- Prepare a water bath.
- In the upper part of the device put the broken black chocolate into pieces. Add butter.
- Melt chocolate and butter in a water bath until a homogeneous consistency is obtained. Such glaze hardens quickly enough, so it is recommended to cook it immediately before decorating the cake.
Cocoa based icing is prepared as follows:
- Take a stewpan with a thick bottom.
- Pour some milk into it (2 tbsp. L.), Put sugar and cocoa powder (1 tbsp. Each).
- Put the stewpan on a small fire. Constantly stirring so that no lumps form, bring the mixture to a homogeneous state.
- Add butter. Mix the icing again. It should become smooth, glossy.
- Pour the mixture into a pastry bag. Use freshly prepared icing to decorate the cake.
Step 5. Assembly and decoration
When all the components of the Don Pancho cake (according to the recipe with cherries) are ready, you can proceed directly to the formation of the product itself:
- Prepare pre-baked and well-cooled biscuits. To do this, cut one of them into small cubes. From the second biscuit, cut off the upper part that has risen in the oven with a cone. The resulting cake should be flat, as this is the bottom of the cake. This part of the biscuit is temporarily set aside.
- A deep bowl (about 22 cm in diameter) is lined with cling film inside. This will be the mold for the assembly of the cake. For stability, the bowl can be put in a pot or any other utensils.
- Apply a thin layer of sour cream to the cling film. Spread it evenly over the entire inner surface of the mold with a spoon.
- In the remaining cream, put the cubes of chocolate biscuit. At this point, chopped nuts can be added if desired.
- Mix pieces of biscuit with sour cream. Move the third part of the filling into a spherical shape.
- Add a little cherry, and then lay out a layer of biscuit in sour cream again.
- Repeat again. First lay out the cherries, and then the cream-soaked slices, and so on until the ingredients run out.
- Soak the cake to the side soak in cherry syrup.
- Cover the spherical shape with a biscuit soaked inward. Cut off excess cake with a knife.
- Turn the cake form onto the dish so that the whole biscuit is at the bottom. In this form, send the product to the refrigerator for at least 5 hours.
- After a while, get the cake, remove the bowl form and cling film from it. Lubricate the product with a delayed sour cream. Drizzle with chocolate.
Cooking secrets
The following recommendations will be useful in the preparation and assembly of the cake:
- Finding high-fat sour cream in a store is quite difficult. But you can correct the situation at home. To do this, sour cream with a fat content of 20% (1 l) should be folded onto cheesecloth folded in 4 layers, tied in a knot and hung over a bowl. Refrigerate for at least 12 hours. During this time, excess whey will drain, and sour cream will become more thick and greasy.
- Soaking a biscuit with syrup is not necessary. It will still turn out quite juicy and moist thanks to sour cream and juice contained in cherries.
- You can collect the cake not only from the bottom up, as described above, but also in the opposite way. To do this, put biscuit cubes soaked in sour cream on the bottom of the product, slide. Decorate the top with cream and glaze.
Don Pancho Cake with Pineapples
Those people who do not like cherries will like the following recipe for a sweet treat:
- Knead the dough for biscuit. To do this, beat 6 eggs in a lush foam with sugar (250 g). Add sifted flour (200 g), baking powder (1 tsp) and cocoa (4 tbsp.). Pour the mixed dough into a mold with a diameter of 22 cm and send to the preheated oven for 45 minutes.
- Cut the cooled biscuit into 2 parts. The lower one, 1 cm high, will serve as the bottom of the cake. The upper part must be cut into small squares.
- For cream, whip 200 ml of fat cream. Add 400 ml of sour cream and 150 g of sugar to a lush, stable mass. Beat the ingredients again. The cream should be thick, keep a good shape.
- Soak the bottom of the cake with syrup from canned pineapples. The rings themselves are cut into pieces.
- Mix the biscuit squares with sour cream. Put them in layers in the form of a slide, alternating with pineapples and finely chopped walnuts. Garnish with cream remnants.
- The photo of the Don Pancho cake fully conveys how big and beautiful it turns out. You can prepare it for the holiday, and for home-made tea drinking.