If you hear the name of this cake, you imagine a knight of a sad image and his cunning squire, then you are wrong. Sancho Cake is a delicious biscuit dessert with pineapples and chocolate icing, and is often called "Boy", "Vanka", "Sancho Pancha" and by the name of the famous hero "Sancho Panza". The recipe for its preparation is not so complicated, and even a novice cook can do it.
Sancho Pancho Cake Ingredients
Like the name, the list of components of this dessert sometimes varies in both quantitative and qualitative composition. Therefore, we will present the most common. So, all the ingredients are conditionally divided into three groups: for cakes, for cream and for glaze.
Sancho cake basically has chocolate sponge cakes. To prepare them, you must use:
- wheat flour - 3 cups, or 450 grams;
- eggs at room temperature - 5 pieces;
- sour cream - one and a half glasses;
- baking soda or baking powder - 2 teaspoons;
- granulated sugar - one and a half cups or 330 grams;
- cocoa powder - 3 tablespoons.
But giving the cake a delicate taste is ensured by impregnating the cake with a simple sour cream, the preparation of which will require directly thick sour cream (homemade or industrial production with thirty percent fat content) in the amount of 750 ml and sugar - 225 grams.
Sancho Panza cake is impossible without decorating it with chocolate icing, which can be made using the following products:
- cocoa powder - three tablespoons;
- granulated sugar - eight tablespoons;
- butter - half a glass or 100 grams;
- sour cream - five tablespoons.
In addition, you should pick up canned pineapples (or other canned fruits and berries), as well as nuts or candied fruits.
Having prepared all the necessary products in advance, you can proceed to the miracle of creation.
Cake "Sancho - Pancho": the art of proper cooking
Like any cake, ours begins with baking cakes. To form the dough, first of all, mix sour cream with a baking powder. Dissolve sugar in eggs in a separate container, after which all four ingredients should be combined into a single mass. It is necessary to bring it to such a state that sugar crystals are not visible visually. Having achieved the desired result, gradually add the flour, be sure to sift it. Otherwise, the cakes will be dense, which makes it difficult to impregnate them. And finally, we introduce cocoa into the dough for our cakes.
The dough is laid out in a mold with high edges and sent for baking for about 40 - 45 minutes. At the same time, the baking temperature in a gas oven should be about 190 degrees, and electric - 210 degrees.
Without losing time while baking the cakes, we proceed to the formation of sour cream. For its preparation, it is best to use a mixer or a blender to achieve a dense uniform mass. Everything is quite simple - sour cream is mixed with sugar and whipped until sugar crystals become indistinguishable.
Korzh is ready (this condition is checked simply, just a wooden skewer is enough). It is allowed to cool and is divided into two parts in a proportion of one to three with a thread or a wide knife. In this case, the thickness of the smaller part should not deviate particularly from three centimeters. Most are cut into pieces also three centimeters in size.
Now proceed to the formation of dessert. To do this, on a dish whose diameter exceeds the diameter of the cake by at least thirty millimeters, a whole cake is laid out and generously smeared with cream. Pieces of cake with fruit, candied fruit or nuts are mixed up onto the surface thus prepared. Then again a new layer is also filled with cream. But the subsequent layers are formed in a slightly different way.
The diameter of the layers narrows in such a way that the Sancho Panza cake takes the form of a slide. Now, instead of spreading slices of cake and fruits and pouring cream on them, you need to dip them in cream. When the hill has formed, the remaining parts of the cream grease the edges of the cake abundantly and proceed to fill it with icing.
For the glaze, it is necessary to mix all the ingredients together and on a very low heat bring them to a state of uniform mass. Pour Sancho Cake it follows a thin stream of slightly cooled icing, forming radial lines from the top to the bases.
Basically, the dessert is ready. But in order to get exactly that delicate taste, you should let the cream soak the cakes by sending the Sancho cake for twelve hours in the refrigerator.
Try to cook it yourself, you will definitely succeed.