Dessert is the final chord of any feast, and therefore I want it to cause a great gastronomic interest and a lot of positive emotions among even satiated guests. What is needed for this? Of course, an appetizing aroma, a seductive appearance and a taste from which it would be difficult to break away. Lost in guessing, what kind of cake can meet all the specified criteria? Of course, the Pancho! It is difficult to find better than this dessert, and if it is still cooked with your own hands and with love, then it is unlikely that at least a crumb will remain from it at the end of the holiday.
Cooking with Cherries and More
Pancho cake, the step-by-step recipe of which we will consider today, is good for its special, directly melting tenderness in the mouth. A soft sponge cake soaked in syrup is juicy. Cream sour cream - like silk, the same air. And the cherry with its inherent sourness will set off very successfully the sweetness of the dessert and give it a refreshing aftertaste. Walnuts or peanuts, chocolate icing will complete the splendor. Therefore, those mistresses who know the Pancho recipe with cherries find themselves in an obviously winning position. Their festive table will always have a worthy conclusion.
A few more pluses of the dish: elegant appearance. Dark chocolate on a white cream background, dark red cherries and bright sunny color of a biscuit (unless you add cocoa to it) - everything looks very impressive together, doesn't it? The second plus is the ability to vary the ingredients. At the Pancho cake, the recipe allows the use or non-use of cocoa in cakes. And instead of cherries, fresh, frozen or canned in their own juice, other available juicy sweet and sour berries or fruits will do. For example, pieces of pineapple, strawberries or strawberries, black or red currants, seedless grape varieties. And now the process itself.
Baking and cooking technology
So, we are preparing a Pancho sponge cake. The recipe for shortcakes is as follows: prepare 5 fresh eggs, a glass of sugar, the same amount of premium wheat flour, a little soda or baking powder and lemon juice for quenching. First, the proteins are separated from the yolks. The latter are whipped better and better if they are chilled. Therefore, put a bowl with them briefly in the refrigerator. Beat the squirrels little by little with a mixer, starting from small revolutions and gradually increasing the speed. In this case, enter in stages half of the sugar indicated in the recipe. The foam should be strong. Then do the same with the yolks - mashed with sugar, they should turn white.
When both masses are ready, they should be mixed carefully so that the foam does not fall. In the Pancho dessert, the recipe also allows for a slightly different order of food entry: gradually beat the whites in the foam with all the sugar, and then gradually add the yolks one at a time, without stopping the whipping. After pour cocoa powder (2-3 tablespoons) in a bowl or just flour, sifting it.
Add a little soda, quenching, and a pinch of salt. Knead the dough carefully so that the foam bubbles do not fall. Cover the baking dish with baking paper or ordinary white sheets, generously oiling them. Pour the dough into it, but so that there is a margin of height for the sides - the biscuit in the baking process increases by one and a half to two times. The baking sheet is placed in a preheated oven for 35-45 minutes at a temperature of 180 about . In order not to spill the biscuit for Pancho, the recipe warns: do not open the oven for the first 20 minutes. Then from time to time to try with a match how much the dough was baked. If it’s damp inside and browned outside, then cover with foil and bring to readiness. Then remove from the oven, let cool. Cut lengthwise into several pieces. The lowest will be the base of the cake. Cut the rest into small cubes.
Now we prepare the cream and the filling for the Pancho cake. The recipe advises berries (pitted) to drain in advance, juice (syrup) can be soaked in biscuit slices. It will take about 750-800 g of cherries (fruits) and 200 g of chopped nuts. For cream, fresh, fat sour cream (400-410 g) is taken, cream, also fresh, is 300 g, 1 cup of powdered sugar. Beat with a mixer to an airy consistency separately sour cream with half sugar and cream with the second half, then mix, add vanilla. You can cool a little.
"Assembly" of the cake: put the cake base on the dish, grease with a layer of cream. Then a layer of cherries, sprinkled with chopped nuts (walnuts or peanuts). Mix the pieces of biscuit separately with some part of the cream and put on nuts. And so continue to form the cake in layers until the biscuit cubes end. Just try to give the cake the shape of a cone or hat. Pour the resulting dish with the rest of the cream and refrigerate to freeze.
Prepare the chocolate icing by melting a bar of dark chocolate in a water bath. Pour the cake with it and refrigerate again overnight.
Enjoy the wonderful recipe - and let the household and guests from all your desserts be delighted!