How to cook a Pancho cake in a slow cooker: recipes

Pancho Cake is a well-known sponge cake dessert with sour cream or whipped cream. Many people like it for its rich taste and lack of excessive sweetness. It’s very easy to cook a Pancho cake in a slow cooker. Despite the large number of ingredients, any novice housewife will cope with it. In addition, the preparation of a biscuit in this device will save you from troubles such as a baked middle and a burnt bottom.

About cake

They say that the Pancho cake, or Sancho Pancho, was baked in the 19th century, and now no one knows the exact recipe. According to rumors, the employees of the confectionery company Fili Baker got the original recipe and put this dessert into production. It has since become so popular. And today, the hostesses are happy to bake the Sancho Pancho cake in the slow cooker. Dessert recipes further and consider.

Classical

Ingredients for a light biscuit:

• one multi-glass of flour, sugar and sour cream;
• half a teaspoon of soda;
• one egg.

For a dark biscuit:

• one multi-glass of sugar and sour cream;
• half a teaspoon of soda;
• one multi-glass of flour together with two tablespoons of cocoa (flour is less than a glass for two tablespoons);
• one egg.

For cream:

• 300 g of sour cream;
• multi-glass of sugar;
• ½ cans of condensed milk.

For glaze:

• 50 g butter;
• three tablespoons of cocoa;
• six tablespoons of milk;
• half a glass of sugar.

Stages of cooking:

1. Baking a light biscuit. Combine the egg with sugar, beat with a mixer, put sour cream, flour and soda, beat with a mixer to make a homogeneous dough. Install the “Baking” program on the multicooker. Grease the bottom of the bowl with butter, pour the dough, close the lid. Cooking time - 60 minutes. After the signal, do not immediately get the biscuit, but let it cool down first.
2. Baking brown cake. Prepare the dough in the same way as in the previous description, only with the addition of cocoa powder. Bake in the same mode.
3. Biscuits should be completely cooled.
4. Cooking cream. Combine sour cream and granulated sugar, beat, add condensed milk and mix. Condensed milk can not be added at all (especially for those who do not like too sweet desserts).
5. Chocolate biscuit divided into two identical cakes. Leave one part as is - it will serve as the basis of the cake, the other cut into cubes.
6. Cut the whole cake into cubes.
7. Grease the base of the dessert (chocolate cake) with cream, lay a layer of light cube on it, then a layer of cream, dark cubes, a layer of cream and so on. Spread cake slide.
8. Glaze preparation. Mix milk, sugar and cocoa powder, put on a stove on low heat. Cook until thickened with constant stirring. When boiled add butter and mix. When the icing cools, pour the cake on it.

It remains only to put the cake in the refrigerator for the night. During this time, it will be saturated and gain a rich taste.

There are other recipes for Pancho cake for a slow cooker.

With banana

What is required for the test:

• 320 g flour;
• six eggs;
• 250 g of sugar;
• four tablespoons of cocoa;
• half a tablespoon of lemon juice;
• a pinch of soda.

For cream:

• 600 ml of sour cream (fat content not less than 20%);
• 200 g of sugar;
• A bag of vanilla sugar.

For filling:

• three bananas;
• four tablespoons of milk;
• 60 dark chocolate;
• 120 g walnuts.

Stages of cooking:

1. Separate the yolks from the proteins. Beat the whites without first everything, then gradually add sugar and continue to beat until the grains dissolve. Then introduce one yolk and continue whisking.
2. Sift flour through a sieve along with cocoa powder. Pour flour with cocoa into the egg mixture and mix with a spoon. Quench soda with citric acid and put in the dough.
3. Grease the bottom of the multicooker bowl with vegetable oil, then sprinkle with flour. Send the dough into the bowl, set the “Baking” program for 65 minutes. At the end of the process, check the readiness of the biscuit with a match or a toothpick. If necessary, you can start the slow cooker again in the same mode for half an hour.
4. Remove the prepared sponge cake for the Pancho cake from the multicooker, cool and cut 2 cm thick cake from it. This will be the basis of the cake. Cut the rest into fairly large cubes or random pieces.
5. Grind nuts in a blender. To get larger particles, you can use a rolling pin.
6. Beat sour cream with sugar using a mixer (it will take about 6-7 minutes), then add vanilla sugar and mix.
7. Put the base of the cake on the dish, on it a layer of cream of sour cream, then crushed nuts and banana slices. Then you need to dip each piece of biswite in the cream and lay it down, alternating with banana and nuts. The resulting cake is completely covered with cream.
8. To prepare the glaze, melt the chocolate, pour in the milk, mix. Apply chocolate stains to a white cake. Put in the refrigerator for three or more hours.

Pancho Cake Recipe for Slow Cooker with Pineapples

Ingredients for Biscuit:

• a glass of sugar;
• six eggs;
• half a teaspoon of citric acid;
• a teaspoon of vanillin;
• a quarter cup of starch;
• two thirds of a glass of flour.

For cream:

• 800 g fatty (from 20%) sour cream;
• 200 g of sugar;
• walnuts;
• canned pineapple.

Stages of cooking:

1. Separate the squirrels from the yolks. Beat with a mixer at a low speed the proteins with citric acid until a foam forms. Add a little half of sugar, increase speed and beat until thickened. Beat the yolks with the remaining sugar until a light yellow, almost white color forms and add vanillin. Sift the starch and flour into the yolks, put a third of the proteins here and mix in a circle with a spoon. Set the “Baking” mode, cook for 60 minutes. Turn off the multicooker, do not open for 15 minutes. Then open and let cool in the bowl, then put on a plate.
2. When the biscuit has cooled completely, cut a cake of 2 cm thickness from it and cut it into cubes (1.5X1.5).
3. Beat sour cream with sugar. If desired, sugar can be replaced with half a can of condensed milk. Sponge cake soak with juice from a jar of pineapple, then apply a layer of cream on it and lay out pieces of pineapple and nuts. Mix the biscuit cubes with the cream (part of the cream must be left for decoration), nuts and pieces of pineapple. Put on the lower cake layer with an even slide.
4. Top the cake with cream. Melt the chocolate bar and decorate the dessert. The finished cake needs to be infused for two or three hours.

With cherry

What is required for a biscuit:

• 250 g of flour;
• 250 g of sugar;
• six eggs;
• 5 g of baking powder;
• three tablespoons of cocoa powder

For cream:

• 150 ml cream 33% fat;
• 500 ml of sour cream (from 20%);
• 160 g of sugar.

For filling:

• 120 g hazelnuts;
• 300 g frozen cherries;
• 10 g of powdered sugar.

For glaze:

• 30 g butter;
• 70 g of black chocolate.

Stages of cooking:

1. Beat eggs with a mixer until they increase in volume. They should turn white and become lush. Then add sugar a little while continuing to whisk. The grains should completely dissolve. When the sour cream with sugar is knocked down, add dry ingredients (flour, baking powder, cocoa) and mix with a spoon. Mix gently, in a circle so that there are no lumps of flour. The dough should turn out smooth.
2. Grease the crock-pot bowl with butter, put the dough in it, set the “Baking” program. Cook under the lid for 60 minutes. The lid must not be opened during baking.
3. After the beep, remove the biscuit from the multicooker and cool.
4. Cut the cooled biscuit into three parts. One of them will be the basis, two cut into pieces (a slide is laid out of them).
5. Defrost cherries at room temperature, do not drain the resulting juice. Roll cherries in icing sugar. Hazelnuts can be crushed or used whole.
6. The preparation of the cream consists in kneading the cream until stable peaks and separately mixing sour cream with sugar. Then combine these masses and mix.
7. Put the base of the cake on the dish. First, soak it with cherry juice, then apply a layer of sour cream and lay on top of the nuts and berries of the cherry in one layer. Put slices of biscuit in the remaining cream and mix gently. Stack soaked slices of biscuit interspersed with cherries and nuts. Lubricate the resulting slide with the remaining cream.
8. Melt the chocolate in the microwave, add warm butter to it and mix.
9. Garnish the cake with icing using a pastry bag.

Pancho cake cooked in a slow cooker should be refrigerated for at least three hours.

Advice

In the classic cake recipe, canned peaches and pineapples, as well as walnuts, are used as the filling. Strictly following this rule is optional, you can use other ingredients: cherries, bananas, quinces, raisins, almonds, hazelnuts, etc.

The amount of sugar can be changed to your liking. If the cake seems too sweet, you can completely eliminate the condensed milk or reduce the amount of granulated sugar.

Conclusion

Now you know the recipes of the Pancho cake for a multicooker. Photos of the dessert can also be seen in the article. The most important thing in it is the preparation of a biscuit, so inexperienced chefs must strictly follow the recipe. As for the filling and decoration, here you can safely show imagination.