Do you think Pancho cake is an invention of Spanish cuisine? Do not be misled by its Toledo name. Although, perhaps, the creators of the recipe were inspired by the story of the companion and squire Don Quixote. But the first Pancho cake was baked at a Moscow confectionery factory. And it happened not so long ago - about twenty years ago. But during this time the Muscovites managed to fall in love with the cake, and not only them. Since the firm keeps the authentic recipe in the strictest confidence, the culinary experts “spread the cakes and cream on the notes”, creating approximate instructions for preparing the product. As is often the case with popular dishes, the Pancho cake has many variations. Culinary experts wanted to either bring their creation closer to a branded product, or to surpass it. So there appeared “Curly Pancho”, a cake with cherries, bananas, pineapples, condensed milk, prunes or nuts. Nevertheless, all these recipes have one thing in common. At the end of the culinary process, you will get an amazingly delicious masterpiece with chocolate cakes layered with delicate cream and cream cream - the Pancho cake. You will find step-by-step recipes and photos in this article.
Lazy Pancho
The hero of Cervantes named Sancho was not a workaholic. Therefore, he would surely like this recipe for the Pancho cake. In order to cook the product, you don’t even need to kindle the oven - in that case, of course, you have ready-made biscuit cakes. If you have never tried Pancho, let’s explain: unlike most cakes, it does not have distinct layers of dough. Cakes for him (it doesn’t matter, bought or made with his own hands) are cut into cubes. That's why Lazy Pancho is a great way to find a broken biscuit and a slightly dried cake.
- Step one - cut these finished products into cubes.
- Now proceed to the second phase. In a mixer bowl, beat 800 grams of fat farm sour cream with a glass of regular and a bag of vanilla sugar. We work at low speeds so that the oil does not work out, but only the crystals of sweet sand have dissolved.
- Then add a bag of thickener sour cream. Continue whipping until a thick cream forms.
- The next stage is that we can strain the canned fruit (300 grams) from the syrup. It can be halves of peaches, pineapple rings, seedless cherries, etc.
- In a dry frying pan, calcine one hundred grams of walnut kernels.
- And finally, the final stage is the assembly. In a detachable form, we lay the Lazy Pancho cake. First a layer of cream, then biscuits, sliced ​​fruit, nuts and sour cream again. The ingredients can be divided in half, and lay out not four, but eight layers. We coat with cream not only the top, but also the sides of the cake. We send the product to the refrigerator for the night. Garnish with grated chocolate.
Simple recipe
If you can bake ordinary biscuit cakes, this Pancho cake recipe with a photo will suit you. We start by preparing the dough. Five eggs separate the yolks. We’re hiding squirrels in the fridge for now. Knead the yolks with ¾ cup of sugar until the mass is whitened. In a separate bowl we combine 50 grams of flour and starch, two tablespoons of cocoa powder. Slowly pour this mixture to the sweet yolks. Pour the cooled proteins into the bowl of the mixer, slightly salt and beat in a lush foam. Carefully introduce it into the dough. We disturb all the time in one direction and from top to bottom. We lubricate the round shape with oil, fill it with dough. We bake one chocolate cake at 180 degrees. This may take 20 minutes. While the cake is baked and then cooled, prepare the cream, whipping the sour cream with sugar and vanilla, as indicated in the previous recipe. Canned fruits - in the classic version, these are pineapples - we strain off the syrup. Cut them into even cubes.
Add the Pancho cake with pineapple. Recipe with photo
In order for Pancho to stand out from a number of similar cakes made of chocolate dough with sour cream, completely cooled cake should be cut not evenly, but into a thin lower part and a thick upper one. This is the first stage. We immediately cut the upper part into large cubes, with a face of two or three centimeters. Thin cakes are the base of the Pancho cake with pineapples. The recipe prescribes lubricating it with cream in the next step. To do this, dip each cube of chopped cake into sweet sour cream and put it together with pineapple on a base. You should have enough cream to decorate the cake. Pour on a hill of cubes of cakes and pineapples, level with a knife. And in the end, we remove the overnight in the refrigerator for impregnation. The next morning we proceed to the final step: we prepare chocolate icing for watering the cake. In a water bath, melt 25 grams of butter and a tablespoon of milk, add the same amount of cocoa powder and sugar. When the mass becomes liquid, pour it on top of the product.
Kinky Pancho
The dough for this recipe is made a little differently. Immediately turn on the oven so that it warms up to 190 degrees. Then:
- Knead two large or three standard eggs with a glass of sugar. Add a tablespoon of sour cream and half a can of condensed milk.
- In a separate container we combine one and a half cups of flour with a bag of powder for cookies and a spoon or two of dried cocoa. The bulk mixture is gradually added to the liquid.
- Knead the dough, in consistency resembling fat sour cream.
- You can bake two cakes at once. One is round, with a diameter of 20 centimeters, it will take a third of the test. And the second cake - in any form, can be in a flat baking sheet, covered with oiled paper. We bake for about a quarter of an hour, we check the readiness with the help of a match.
- Whip the cream as described in the Pancho Lazy cake recipe, but do not add the cream thickener.
- We impregnate round cake with this rather liquid substance. This is best done when the dough is still warm.
- We cut the second cake into cubes. Curly Pancho's ingredients list includes homemade candied fruits or multi-colored store marmalade, nuts and coconut.
- We collect the cake, as described in the classic recipe. But alternating slices of cake soaked in sour cream, alternate with candied fruit, nuts and coconut. After cooling in the refrigerator, pour the product with chocolate icing.
A Little Trick to Know
The general recipe for the Pancho cake is still unknown to the general public. At home, every cook tries to reproduce a store product and make it better. But with the cream, many have difficulties. If you make it too viscous, for example, add a thickener of sour cream to the recipe, then it will not saturate the cakes. Then the cake will have an unpleasant sandwich structure. If the cream is too liquid, it all goes inside the "curly head of Sancho Panza", exposing an open bald skull. And the whole dome of the cake can "float". In order for the product to keep its shape well, you need to resort to a little trick. Impregnate cakes with liquid cream. In the remaining mass, pour the thickener of sour cream and whisk again. With this thick cream we fix the dome of the cake. But you can do otherwise. We put a certain amount of fat sour cream in gauze, folded in several layers. Suspend the bag so that excess serum drains. And already we mix this sour cream with sugar and vanilla - we get a thick and delicate cream that does not even smell like “chemistry”. Instead of granulated sugar, it is better to use powder.
Pancho cherry cake: recipe with photo
Frozen fruits can also be used at home. Along the way, learn a new biscuit recipe. Immediately set to thaw 150 grams of frozen cherry, and send a handful of walnuts to the oven and calcine them for ten minutes at 180 degrees. In the meantime, let's take a test. Four yolks whisk with a mixer and a half cups of fine sugar. In another container, we turn six proteins into lush foam by adding a teaspoon of lemon juice to them. We connect both whipped masses. Carefully introduce, sifting through a strainer, flour (one and a half cups) mixed with a bag of baking powder. Gently knead, trying to ensure that the egg foam does not fall off, as can be seen in the above, in one of the recipes for the Pancha cake, photo. We share the dough equally. In one half we introduce three tablespoons of cocoa powder. Knead the chocolate dough. We cover two baking sheets with parchment paper. Pour the dough. The recipe recommends baking light and dark cakes for about a quarter of an hour at a temperature of 180 degrees. From a still warm dough, cut out a lid from the pan two circles 25 centimeters in diameter.
Putting Pancho Cake with Cherries
Prepare sour cream according to the recipe above. On a flat dish we lay the circle of light cake. Thickly spread it with cream. Sprinkle with nuts. You do not need to grind them, the quarters of the nucleoli are the ideal size. Next we place the thawed seedless cherries. Cover with chocolate cake. Repeat the action (cream, nuts, cherries). Trim two types of cakes, grind cubes two centimeters in size. We mix. We spread it with a slide, forming a dome, as required by the Pancho cake recipe. At home, we recommend using the juice released from cherries. Wet them with slices of cakes, so they will be more stable. If you still have cherries and nuts, place them on top of the dome. Generously grease the whole cake with a thick cream. In a water bath, melt a bar of dark chocolate with a spoonful of butter. Pour liquid top of the product. Garnish with cocktail cherries.
Another cream recipe
As you can see, the cakes on this cake are unremarkable. The famous “Pancho” was made the original styling and delicate creamy sour cream. And the last there will be more, the tastier your culinary masterpiece will turn out. Many culinary specialists fought over the Pancho cake recipe formula, trying to make the cream both softer and thicker so that it could reliably fix the scattering of slices of cakes. And this is what they did. It turns out that for a successful cream you need not only sour cream, but also cream. We need a glass (200 milliliters) of this product. Choose a cream with a maximum fat content of at least 30 percent. Cool them well. Pour into a deep bowl and, slightly tilting it, beat it with a submersible mixer at low speed. Gradually increase the speed of rotation of the corolla. Four hundred grams of sour cream mixed with 150 g of powdered sugar. We connect both masses. The cream is ready.
Kefir dough
Since the culinary experts are still trying to open the classified Pancho cake recipe, the cakes and cream for the product are made differently. Here, for example, the dough on kefir. It is believed that the biscuit with it is more loose, porous. And, thus, it is perfectly saturated with a fat cream. The recipe is easy to remember as all ingredients are added equally. So, pour two glasses of kefir into a bowl. Pour the same amount of sugar. Drive in two eggs. Pour 2 teaspoons of soda. Whisk lightly with a whisk. Sift into a bowl two glasses of flour. Mix with a spatula until smooth. Divide the dough evenly. In one half, sprinkle two tablespoons of cocoa powder. Bake cakes for half an hour in a preheated oven at 180 degrees.
Condensed milk cream
If you like very sweet pastries, make such a Pancho cake. A step by step recipe prescribes first to bake one large or two small cakes. You can make both chocolate layers or leave them white - at your discretion. What will be the next step? As in other recipes, we cut one of the cakes into medium-sized cubes. We’ll leave the second whole - it will be the “pedestal” of our cake. The cream that we prepare in the third stage makes this recipe special. We cook a can of condensed milk. Open the canned food, transfer the contents to the mixer bowl. Add 400 grams of sour cream and 200 g of granulated sugar. Beat the cream with a mixer.
Other Pancho Cake Ideas
A classic product is prepared with canned pineapples. But you can show imagination and use other fruits. Syrup, by the way, can infuse the lower cake. The dough can be standard biscuit, on sour cream, on condensed milk, on kefir, with wheat or oat flour. You should also be creative in filling. Candied fruits, marmalade, dried fruits, a variety of nuts, strawberries - all these goodies will be appropriate in the cake. And finally, the cream. There is only one rule. There should be a lot of cream. At least enough to soak cakes and completely hide them.