Composition / ingredients
Cooking method
Pancho cake is prepared very quickly due to the fact that the recipe uses ready-made store cakes. You can cook it, even if in the evening, on the way from work, you wanted something sweet, and there is no time for baking at all.
To prepare the cream, pour the cooled cream into the bowl of the mixer and whisk until it turns into foam. We start with a minimum speed, and continue at high speeds.
As soon as the cream has reached the desired consistency, add sour cream. Pour in all at once and continue to beat at high speeds. Pour in the sugar, do not stop working with the mixer until the sand is completely dissolved.
When the cream is ready, you can start assembling the cake. The technology depends on which cakes you managed to buy in the store. If it is one tall cake, cut it into two parts. The lower part is thinner, it will become the basis of the cake. If there are several thin cakes in the package, we leave one for the base.
Nuts are conditionally divided into 4 parts (3 for cake layers, 1 for decoration). Pineapple slices into three parts for cake layers.
So, we put the foundation on a cake dish. The rest are cut into cubes of 2x2 cm. We open a jar of canned pineapples and soak the cake base with syrup.
Lubricate the base with cream, spread pineapple slices, sprinkle with chopped nuts. We dip each piece of sliced sponge cake into the cream and put it on top of the cream. The cake is laid out in a slide, so each next layer should be smaller than the previous one.
On top of the layer of pieces we spread another part of pineapples and nuts. Then again pieces of sponge cake, smeared with cream and again pineapples with nuts. Alternate until the ingredients run out, finish with a layer of sponge cake.
Lubricate the resulting slide with the remaining cream. In a saucepan, combine chocolate and butter, melt in a water bath and cool a little. Pour the finished cake with chocolate icing and sprinkle with nuts.
We keep the cake in the refrigerator for 3 hours and serve it to the table.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Milk-nut chocolate - 542 kcal/100g
- Nutty chocolate - 580 kcal/100g
- Porous milk chocolate - 506 kcal/100g
- Creamy chocolate - 560 kcal/100g
- Chocolate - 550 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Pineapples - 49 kcal/100g
- Canned pineapples - 57 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Sponge cakes - 258 kcal/100g
