Sancho Pancho recipe with photos at home

Sancho Pancho cake: cooking tricks and useful tips

• Nut or chocolate topping will stick well if you apply it to the cake immediately after shaping the dessert. Crumbs will roll off the cooled cake.

• Do not glaze the cake too hot; let the fondant cool slightly. Otherwise, the sour cream will melt and it will drain.

• Before applying the glaze, it is recommended to keep the dessert in the refrigerator for some time so that the top layer of cream hardens.

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Sancho Pancho recipe

Pieces of delicate, airy sponge cake combined with nuts, fruits, soaked in wonderful cream and an excellent combination of various additional components into an original slide - all this is the “Sancho Pancho” cake. Today we invite you to create this miracle with your own hands and enjoy it with the people who love you. We have prepared a couple of the best recipes for Sancho Pancho cake, using which you will leave everyone absolutely delighted.

Recipe for Sancho Pancho cake with cherries at home

eggs – 5 pcs.;
fine sugar – 400 g;
flour (premium grade) – 550 g;
cocoa (dark) – 4 tbsp. spoons;
lemon juice – 1 teaspoon;
soda – 0.5 teaspoon.

milk chocolate – 150 g.

We take the freshest eggs, because then the yolk shell is denser and it is easier to separate from the white. Beat the whites with a mixer with fine sugar until they turn white. Add the yolks mixed in a separate bowl and continue beating until fluffy. Pour dark cocoa into the egg mixture, but mix with a spoon. In the same way, add flour and at the end add soda slaked with lemon juice. We move the dough into a Teflon-coated mold, which we lightly grease with any of the fats. Bake the chocolate sponge cake for about 45 minutes at 180 degrees in the oven.

Combine sour cream with chilled condensed milk, sour cream thickener and beat the ingredients until the cream becomes airy. Then carefully mix it with cherries (pitted) and roasted hazelnuts.

From the cooled biscuit, evenly cut off the bottom part of 1-1.5 centimeters, and chop the remaining cake into small pieces, which we place in a bowl with cream and mix again. Then we move everything onto the cut cake layer and arrange it in the form of a pyramid. Cover the surface of the cake with melted milk chocolate.

Recipe for Sancho Pancho cake with pineapples and sour cream

eggs (large) – 5 pcs.;
cocoa – 50 g;
wheat flour – 400 g;
granulated sugar – 380 g;
baking powder - 2 teaspoons.

pineapple (canned) – 1 can;
walnut kernels – 200 g.

Combine the eggs separated from the shell with granulated sugar and beat until fluffy. Mix flour, baking powder and cocoa powder and sift into a bowl with eggs. Mix the ingredients with a spatula and get a liquid dough, which you immediately pour into a round baking container lined with a sheet of oiled parchment paper. Place the pan in the center of the preheated oven to 185 degrees and bake the sponge cake for 35 minutes. Then we take it out, cool it and cut off its lower part thinly and evenly. We cut the rest (main) part of the biscuit into large pieces, like cubes.

Spread the cut cake with cream made from homemade sour cream whipped with granulated sugar. Sprinkle it with coarsely chopped walnuts and pineapple cubes, on which we spread some of the crushed biscuit. Next, cover everything with cream and repeat the layers again: nut, pineapple, cream (twice), narrowing the cake upward like a slide. We finish “Sancho Pancho” by covering the cream on all sides and decorating it in the form of streams with melted dark chocolate.

Cooking process

Preparing the biscuit - the basis for the Pancho cake:

Take the chilled eggs and beat thoroughly with a mixer until the volume increases by about 4 times.

Gradually begin to introduce sugar, continuing to beat. The result is a thick mass with many bubbles.

Sift flour, cocoa and vanillin through a sieve and gradually add to the egg mass. Knead by hand using a spatula until smooth. So that there are no flour lumps.

I baked my chocolate sponge cake in a slow cooker. I greased the mold with butter (before making the dough) and after kneading completely, carefully poured the resulting dough into the mold.

Close the multicooker and set the “baking” mode for 65+15 minutes.

When the cooking time is completely up, you can keep our biscuit (without opening the lid) on the warm mode for another 10 minutes

Then carefully open it, let the biscuit cool slightly, remove the cake using a steamer basket and let it cool completely to room temperature.

Sponge cake for Pancho cake in the oven

If you are baking the cake in the oven, use the same ingredients, pour the dough into a baking dish, grease it with oil, and place it in the oven, preheated to 180 degrees for 40-45 minutes. We will check the readiness of the biscuit using a wooden stick or match.

Preparing sour cream for assembling the cake

First, we will make a thick sour cream, which we will use to coat the finished cake. Beat the village sour cream (or very heavy cream) a little with a whisk with powdered sugar (200 g) - it immediately begins to take the form of peaks. Place the finished cream in the refrigerator

It is important not to beat the cream, otherwise it will turn out to be butter!

We also beat store-bought sour cream (less fatty) with powdered sugar (200 g), without trying to make it thicken too much (in principle, this will not work).

Both creams are ready.

Filling for Pancho cake

We wash the dried cherries and pour boiling water over them for 10-15 minutes, then drain the water and dry the cherries with a paper towel.

Chop the shelled walnuts either with a knife or with your hands.

We will prepare the glaze after we have completely formed the cake.

Let's start assembling the cake. Sancho Pancho. I made my cake in an oval shape, so we simply make an extension to one cake layer, cutting off a small part from the second cake along the edge of our cake. Cut two layers from the sponge cake, approximately 1.5 cm thick.

If you are making a round cake, then you simply cut off one layer.

Cut the remaining biscuit into rectangles (mine turned out to be about 2 by 4 cm).

Place the cake base on a tray or large cake dish, soak it in cream from store-bought sour cream, sprinkle generously with dried cherries and walnuts.

We begin to soak the cut biscuit rectangles in the same cream (completely dipping the pieces into it) and lay them in a second layer tightly to each other. Sprinkle with cherries and nuts again.

Continue adding all the layers until all the biscuit pieces are gone. I ended up with only 5 layers (base and 4 layers laid in cubes). We also sprinkle cherries and nuts on top of the cake.

Then we take out from the refrigerator a richer cream with village sour cream

and using a spatula, coat the cake, giving it a semicircular or mound shape.

Now it's time to prepare the glaze. Place the saucepan in a water bath, chop the chocolate bar, add butter and sour cream, dissolve everything well. Let the glaze cool a little (if it is hot, it will immediately flow onto the tray), fill the pastry syringe (or bag) and decorate our cake.

Sprinkle Pancho with nuts on top and decorate with cherries.

The cake can be placed in the refrigerator immediately. Although, you can also prepare such a cake immediately before serving; it will be just as good and moderately soaked.

Some of my family said that this homemade PANCHO cake is just as good as the ones we buy in the cake aisle.

Bon appetit and good recipes!

Pancho cake in a slow cooker

The whites must be beaten with citric acid until the mixture turns white, and gradually add half the amount of sugar. Beat the yolks with the remaining sugar, add vanillin. Starch and flour need to be sifted into the yolk mixture, add a third of the beaten whites and gently mix with a spatula from bottom to top. Add the remaining whites to the yolks and mix.

On the control panel, set the “Baking” program for 60 minutes. After the sound signal, do not open the multicooker lid for another 20 minutes.

It is necessary to cut off a 1.5 cm high cake from the sponge cake, and break the remaining part into pieces.

Prepare cream from the indicated ingredients. Soak the base of the cake with pineapple syrup, brush with cream, lay out chopped pineapples and chopped nuts. Give the finished cake a dome shape and pour melted chocolate over it. Bon appetit!

Pancho cake with cherries and dried fruits in a slow cooker

The cherries in this cake give the dessert a pleasant sourness with a pronounced taste and aroma. When using a multicooker, sponge cakes turn out incredibly fluffy and tender. And the unusual shape of the cake will pleasantly surprise guests.

Ingredients:

Flour - 2 cups;
Sugar - 2 cups;
Baking powder;
Sour cream - 200 g;
Egg - 2 pcs.;
Cocoa powder - 4 tbsp. spoons;
Dried fruits (dried apricots, raisins);
Vanillin;

For cream:

Sour cream - 2 cups;
Sugar - 1 glass.

Additionally:

Cherry - 150 g;
Walnuts - 50 g;
Dried apricots, raisins - 100 g.
Dark chocolate bar.

Cooking method:

Pour sugar into the prepared container, add eggs, beat.
Add sour cream, vanillin, baking powder to the mixture. Divide into two parts.
In one part we put cocoa and flour (a glass).
In the second part - flour (a glass), dried fruits.
Grease the multi-cooker bowl with oil and lay out the first part of the dough.
Close the multicooker lid, set the “Baking” mode, and cook for 1 hour. We also prepare the second part of the dough.
Cool the finished cakes, cut the light ones into pieces.
Place the chocolate cake on a plate.
Let's prepare the cream: mix sour cream with sugar.
We chop the dried fruits, wash the cherries and dry them.
In a separate bowl, mix the biscuit pieces with the cream.
Place pieces with sour cream, cherries, and dried fruits on the crust. Fill everything with cream.
Shape the cake into a cone. Decorate the top with chocolate shavings and nuts.
Place the cake in the refrigerator. It will take 5 hours to soak.

In the video you can watch the process of making the Pancho cake. The classic recipe for this dessert was used. A sponge cake is prepared and cut into cubes.

Fresh pineapple and nuts are added to the dessert. The preparation process is very simple, pay attention to how quickly you can shape the cake. The cake decoration is also traditional - chocolate glazing

A very elegant dessert.

Now you know how to make Pancho cake according to the recipe with photo. Bon appetit!

Pancho cake with cottage cheese

Cottage cheese gives the finished cake a pleasant sourness and a moister texture. Pancho with cottage cheese in cream is a great recipe for any holiday.

Preparing the dough is similar to how Pancho cake with pineapples is prepared, a step-by-step recipe with photos at home is given above. Pass the cottage cheese for the cream together with walnuts through a meat grinder (you can grind it in a food processor). Cream the butter with sugar, then combine with the curd mixture and mix well.

Prepare the glaze from the given ingredients.

Place the light cake on a flat dish and brush with cream. Cut the chocolate sponge cake into small pieces and arrange randomly on the base. Shape the finished cake into a mound and place in a cool place overnight. Bon appetit!

Tip: melt the chocolate for the glaze in a water bath. Add sugar to milk and bring to a boil. Then add melted chocolate, mix thoroughly, add butter and stir again.

Tip: you can add any fruit to the cake: canned or fresh.

Classic Pancho cake recipe

Pancho cake consists of four parts: sponge cake, filling, cream and icing, which covers the top of the cake.

For the biscuit dough, take:

200 grams of flour;
250 grams of sugar;
4 tablespoons cocoa powder;
One teaspoon of baking powder;
6 chicken eggs.

We also need a baking dish to prepare the sponge cake. It is best to take a springform pan, it is convenient to cook in.

The cream in this cake is sour cream – it’s delicious.

For the cream we need:

400 grams of sour cream (25-30%);
150 grams of sugar;
200 milliliters of the heaviest cream (30-35%).

The filling uses fruits and nuts. Classic Pancho uses pineapple and walnuts.

For the filling we'll take:

a jar of canned pineapples;
a glass of shelled walnuts.

For the glaze we take:

50 grams of dark chocolate;
40 grams of butter.

Let's prepare a biscuit

Beat all the eggs into the mixer bowl. It is better to take eggs at room temperature, so it is better to take them out of the refrigerator in advance.

Beat the eggs for 5-7 minutes until the egg mass increases. Then gradually add 250 g of sugar and beat for a few more minutes until the sugar is completely dissolved.

In a separate bowl, mix 200 g of flour, 4 tablespoons of cocoa and a teaspoon of baking powder.

Sift the resulting dry mass through a sieve and then gradually add it to the egg mass. Gently mix with a spoon or spatula until smooth. The dough is ready, all that remains is to bake the biscuit for the Pancho cake.

As mentioned above, it is more convenient to use a split form. She needs to be prepared. To prevent the sponge cake from sticking tightly to the bottom of the pan, cover it with parchment. Lightly grease the edges of the pan with butter and dust with flour.

Pour all the dough into the prepared pan and place in the oven. The classic temperature for baking biscuits is 180 degrees. Bake for 30-40 minutes. Check the readiness of the biscuit with a wooden toothpick. If it comes out dry after piercing the cake, then the biscuit is ready. If the toothpick is wet, continue baking.

Once ready, you need to let the biscuit cool. Transfer it to a wire rack. If you don't have a wire rack, leave the cake to cool in the pan it was baked in.

The best thing we can do is to let the biscuit rest for a while. For example, put it in the refrigerator overnight. In the morning, the biscuit will be much tastier than the freshly prepared one.

Let's prepare the cream

Take 200 milliliters of cold cream and beat well. Add 400 g of sour cream, 150 g of sugar to the whipped cream and beat again until the sugar is completely dissolved. The cream is ready.

Instead of sugar, you can use powdered sugar.

Assembling Pancho Cake

From the cooled cake you need to make the basis for Pancho. This will be a thin piece of biscuit that needs to be cut from the bottom of the cake. Cut the layer 1 centimeter thick. We transfer this thin cake onto a flat plate and soak it a little with syrup from canned pineapples. About 6-7 tablespoons of syrup will be enough.

Cut the rest of the cake into small cubes. From these we will assemble a pile of the classic Pancho cake.

Grease the cake with sour cream.

Chop a glass of shelled walnuts using a knife.

Place half of the chopped pineapples and half of the nuts on the cake greased with sour cream.

Next, you will lay out biscuit cubes in layers, after dipping them in sour cream. Pancho's cake is a cone, so each subsequent layer of cubes needs to be laid out a little less than the previous one.

When we have covered the next layer with cubes, we lay out a layer of half the remaining pineapples and nuts.

And so on, alternating layers until the very peak of the cone.

Cover the top of the Pancho cake with sour cream.

Preparing chocolate glaze

Melt 50 g of dark chocolate and 40 g of butter in a water bath. Let the glaze cool a little and pour it over the cake.

The finished cake should be allowed to soak for at least 3 hours. We put it in the refrigerator. While it is in the refrigerator, you can see how to prepare the recently popular Negro Smile cake.

After a while you can enjoy the classic Pancho cake.

Options for homemade Pancho cake recipes

The Pancho cake is loved by many sweet lovers. Although its recipe is a trade secret, housewives have found many options for preparing the dessert at home.

Recipe with condensed milk

Cakes made with condensed milk are sweet, but not cloying. For the test you will need:

2 cans of condensed milk;
2 cups wheat flour;
4 chicken eggs;
2 tablespoons cocoa;
2 teaspoons baking soda or other baking powder.

The cream is prepared from 900 g of 30% sour cream with the addition of condensed milk to taste.

Preparation of Pancho cake:

Knead the dough in 2 separate containers for brown and white cakes.
Bake the biscuits in the oven at 180 degrees and let them cool.
Mix sour cream with condensed milk for cream.
Place crushed biscuit and pineapples in layers on the main crust. Each layer is smeared with cream. Top with chocolate glaze.

The finished treat is left to soak for 3-4 hours in the cold .

Recipe with pineapples and bananas

As with a classic cake, you will need to bake the cake layers first. For the dough mix:

a glass of 20% sour cream;
egg;
a glass of sugar and flour;
half a teaspoon of baking powder.

For the cream, beat 600 g of 25% sour cream and a glass of sugar. Mix the diced sponge cake with sour cream. Place on the base in layers - alternate pieces of dough with pineapples and banana slices. Coat each layer with sour cream.

It should be a compact slide. Top it with sour cream and sprinkle with chocolate chips. The finished cake is left to soak for 8 hours.

Strawberry

You can make Pancho cake at home by adding fresh strawberries instead of pineapples. The remaining ingredients are the same as in the classic recipe. Cooking sequence:

Beat eggs with sugar and a pinch of salt.
Add a glass of milk.
The flour is sifted, combined with baking powder and poured into the liquid, stirring constantly. Add cocoa to half the dough.
Bake 2 cakes - light and dark. From 1 the base for the cake is cut out, the 2nd is broken or cut into small pieces.
Beat the cream from sour cream and sugar. Mix it with dough cubes. Place the resulting mass on the base. Strawberries or cherries are placed between the biscuit cubes.
The top of the cake is decorated with icing.

You can decorate with berries, then let the baked goods cool and soak.

Lazy Pancho without baking

For those who don't like to cook at home or are limited in time, a quick recipe is suitable. For it you will need ready-made biscuit layers from the store and a set of products:

sour cream 30% – 1 l;
sugar – 1 glass;
any nuts (for example, pistachios, peanuts) – 200 g;
pineapples – 500 g;
vanilla – 5 g;
chocolate – 50 g.

Beat sour cream with sugar and vanilla until smooth. The biscuit is cut into 1-2 cm cubes. The nuts are crushed in a mortar or blender.

The bottom of the cake pan is greased with cream. Lay out a layer of biscuit pieces. Top with sour cream. The second layer is chopped pineapples and nuts. Thus, put all the available ingredients into the mold. Pour sour cream on top and place the dessert in the refrigerator.

When cool, remove from the mold and pour over the glaze.

Kefir recipe

A simple recipe to prepare at home. It will require:

a glass of kefir;
2 eggs;
2 cups of sugar for dough and 1 for cream;
½ teaspoon each of soda and table vinegar;
1.5 cups flour;
2 tablespoons cocoa powder;
400 g sour cream for cream;
2 large bananas.

Beat eggs with sugar until stiff foam forms , combine with kefir. Add flour and soda, quenched with vinegar. Half the dough is made dark by adding cocoa.

Bake 2 biscuits, 1 of which is cut in half to create a base. The remaining parts are broken or cut into cubes. Next, the cake is formed, as in the classic recipe. Instead of pineapples, banana slices are laid in layers.

With prunes and sour cream

It's quite easy to make Pancho cake at home with prunes and walnuts. The product range includes:

1 glass each of kefir, sugar, flour;
egg;
½ teaspoon of soda;
a teaspoon of vanilla sugar (or a couple of drops of vanilla essence);
200 g each of prunes, walnuts;
400 g sour cream.

Beat eggs with sugar and vanilla in a bowl. Add kefir with soda dissolved in it. Add flour in small portions, mixing thoroughly. The dough is baked in the oven for about 25 minutes.

While the biscuit is being prepared, wash the prunes and cut them into pieces. Walnuts are crushed.

The finished biscuit is cut crosswise. One half will be the base, the other half will be cut into cubes. Combine them with cream, nuts, prunes, mix well.

Place cling film on the bottom of a round bowl and spread the resulting filling. Cover with cake on top.

The cake is left in the refrigerator for several hours . Then remove from the bowl, turning it upside down. The finished sweet can be greased with condensed milk and sprinkled with ground nuts.

Oatmeal "Pancho"

A dietary version of the cake, less fat and high in calories, but still as tasty as the classic one. Instead of wheat flour, oat and rye bran (2 tablespoons) is used. The cakes are baked as in the classic recipe. You can use a microwave or oven.

The cream for the Pancho oatmeal cake is prepared from soft cottage cheese and bananas, mashed with a fork. Add sugar and a little milk.

Recipe in a slow cooker

To prepare baked goods in a slow cooker, you can use any sponge cake recipe from the cookbook.

Usually it is attached to each model of kitchen appliances. When the finished cake has cooled, it is cut into several layers. The bottom one is left for the base, the rest are crushed.

For the filling, peel and cut bananas into cubes. The cream is prepared from sour cream, powdered sugar, and a pinch of vanillin. Assemble the dessert in the usual way. You can decorate the top with icing.

In a frying pan

The sponge cake for Pancho cake can be prepared in a frying pan. To do this, you will need cast iron cookware with a thick bottom. It is generously greased with butter. The dough is poured so that its surface becomes smooth.

The frying pan is placed on the stove over the lowest heat. Bake covered for 20 minutes. You can check readiness by touching the surface of the biscuit. It should spring slightly.

"Curly Pancho"

This cake is also called “Curly Boy”. Step-by-step cooking recipe:

Beat 2 eggs with a glass of sugar and half a can of condensed milk. Add a glass of flour, 200 g of sour cream. Divide the resulting dough into 3 parts.
Add cocoa to 1 part. Bake the cakes at 180 degrees.
Pour condensed milk over light sponge cake. Break the rest into pieces.
For the cream, mix sour cream with sugar and vanilla.
Soak the biscuit pieces in sour cream and place on the base, pouring cream on top.

The finished dessert is decorated with glaze and allowed to cool.

Pancho cottage cheese cake with cherries

This is one of the variations of the classic “Sancho-Pancho” recipe, but more filling and high-calorie. The recipe contains cottage cheese, the dough is soaked in syrup and cognac, so the dessert turns out to be richer and more versatile. It is not difficult to prepare it in real home conditions.

Ingredients

Dough:

50 grams of cocoa powder;
2 cups plain flour;
10 milliliters of lemon juice;
A packet of baking powder;
1.5 cups fine sugar;
5 large eggs.

Cream:

A can of condensed milk;
350 grams of methane;
A pack (200 g) of cottage cheese 9% or higher;

Biscuit impregnation:

40 milliliters of cognac;
50 milliliters of syrup (30 g of water and 20 g of powdered sugar);

Filling:

Cherry from compote, jam – 250 grams;
Half a can of canned pineapples;
Nuts (walnuts or cashews) – 200 grams.

Fill:

Butter – 2 tablespoons;
2 bars of the darkest chocolate.

Cooking process

Dough:

Separate the whites into a bowl and beat until foamy.
Add sugar gradually without stopping the mixer.
Separately take care of the yolks: grind them with lemon juice and baking powder.
Combine both mixtures in portions without a mixer, by hand.
Combine flour and cocoa and sift.
We also add portions to the eggs.
Set the oven temperature to 180 degrees, pour the dough into a lined pan and bake for 40 minutes.
We cut the resulting cake along the plate, break the scraps, and cool everything.

Cream:

Strain the cottage cheese, add condensed milk and mix.
Beat the sour cream separately, then combine with the curd mixture.
Here we also put crushed nuts (pre-dried) and sliced peaches and cherries, strained from syrup or juice.

Soak the round cut cake (base):

Stir water and sugar and cook until the grains dissolve.
Cool and combine with cognac.
Use a spoon to drizzle evenly over the dough.

Assembling Pancho:

Place the round cake on a plate.
Mix the dough pieces with the cream and place in a heap on the biscuit base.
Press into the sides with your hands to form a cone shape into the cake.
Refrigerate for 1 hour.
Then prepare the glaze: melt the chocolate exclusively in a water bath, add a little butter at the very end. If the glaze is very thick, add 1-2 tablespoons of cream (milk).
In a chaotic manner, cover the cake with glaze: stripes, drops, in a spiral.

No matter how clear the recipe is, it’s a good idea to learn the intricacies of making Pancho cake at home:

the biscuit must be cooled on a wire rack and allowed to stand for about 2 hours;
use thick sour cream with a high fat content - the cake will still not be low-calorie;
You can use any fruit, but with a small juice content;
Canned fruits are also suitable, after straining the syrup through a sieve;
the cream is suitable for both custard and protein - it will depend on your preferences;
In addition to nuts, you can add pieces of chocolate to the filling, prepared using a rolling pin - they crunch interestingly and add a special piquancy;
The decoration for the cake can be made in a wide variety of ways - butter flowers and leaves, chocolate chips and coconut shavings, nuts and fruits, and indeed anything your heart desires.

https://youtube.com/watch?v=RFl1hRzuPBw%3F

Curly boy cake
Sancho cake

Step-by-step recipe for Pancho cake with cherries

Preparing the biscuit

Place eggs and sugar in a deep bowl. Beat until thick foam using a mixer. You will need no less than 5-10 minutes.

Add soda to the sour cream and stir to start the reaction.

Pour sour cream with bubbles into foam

Mix carefully until the mixture becomes smooth and light as feathers. Separately sift the flour and cocoa powder, then add them to our dough. Mix everything with gentle movements until smooth. Place the dough in the mold

If you are concerned that the cake may stick to the bottom of the pan, line it with parchment paper.

Bake the biscuit in an oven preheated to 180 degrees for about 50 minutes. First 30 minutes at 180 degrees and another 20 minutes at 160 degrees. Do not open the oven door during baking, otherwise the biscuit will “fall off”. You can check the readiness of the biscuit using a match or other wooden stick. A skewer inserted into the center of the cake should still be dry when you remove it. Take the finished biscuit out of the oven and let it cool on a wire rack or in the pan itself (in case you don’t have a wire rack).

Preparing the cream

If you purchased high-fat sour cream, you can simply beat it thoroughly with sugar using a mixer (5-10 minutes).

If the sour cream seems runny to you, it is better to “weigh” it first to get rid of excess whey. To do this, place gauze folded in two layers in a colander and pour sour cream into it. Leave the whey to drain for at least 2 hours, preferably longer. Therefore, take care of this in advance. Add sugar to the weighed sour cream and beat until a fluffy, thick, homogeneous consistency is obtained. A cake covered with such cream will be white, like a snow-capped northern cliff.

Preparing the glaze

To prepare the chocolate glaze, combine sugar, cocoa and milk in a small saucepan. Over low heat, stirring until the mixture is homogeneous.

Assembling the cake

Using a large knife, cut the cooled biscuit into two parts. The bottom part will serve as the bottom of the cake. We will cut the top part of the biscuit into small pieces.
We soak both parts of the cake with sweet water (you can dilute honey with warm water) or diluted cherry juice (if you use frozen cherries or compote cherries for the cake). Frozen cherries should be removed from the freezer a couple of hours before preparing the cake and placed in a colander placed over a deep bowl or saucepan. This way we will collect the juice that will flow out of the ripening berries.
Cut the top of the cake into small pieces. You can simply break the cake with your hands. Who likes it more?
After soaking, place the bottom part of the cake on a plate. Coat with cream. It is not necessary to put a lot of cream.
Sprinkle some nuts and some cherries on top of the cream.
Dip the pieces into the cream so that they are slightly soaked and lay out the first layer of pieces.
Then lay out the next layer of cream-soaked biscuit pieces and top it with nuts and cherries.
We spread the cake in a mound and also cover the top with the remaining nuts and cherries.
On top of this, coat the cake with the remaining cream and place it in the refrigerator for 1 hour to harden.

Pancho cake with strawberries

During the summer season, try baking Pancho cake with strawberries. If you don’t have the strength to wait for summer, frozen berries will do, then you must first defrost them and drain the juice.

Sponge cubes should be soaked in lemon syrup, placed in a bowl and filled with sour cream. Peel the strawberries (if you have them fresh), remove the sepals, rinse and chop. Send the chopped berries to the biscuit cubes, mix everything carefully.

Pancho is prepared with strawberries in the same way as with pineapples. Leave Pancho at room temperature for 2 hours, then put it in the refrigerator for at least 4 hours, but preferably overnight.

Ingredients for Strawberry Pancho:

Pancho cake with pineapples

Cake “Pancho” with pineapples, prepared according to this recipe, will appeal to sweet tooths of all ages! An appetizing dessert combines a moist sponge cake, pineapple layers interspersed with walnuts and a generous amount of sour cream.

The cake is formed in the form of a slide. In addition to pineapples, you can use cherries, strawberries and other berries or pieces of fruit at your discretion for the filling. The cake is quite simple to prepare, but it turns out amazingly delicious!

eggs - 6 pcs.;
flour - 200 g;
cocoa powder - 4 tbsp. spoons;
sugar - 250 g;
baking powder - 1 teaspoon.

sour cream 20% - 400 g;
cream 33-35% - 200 ml;
sugar - 150 g.

canned pineapples - 1 can;
walnuts - 1 cup.

dark chocolate - 50 g;
butter - 30 g.

How to make Pancho cake with pineapples

Break the eggs into a mixer bowl, add sugar, sour cream and beat well. The mass should be airy.

Mix flour with soda and sift through a sieve. Then add to the sour cream and egg mixture.

Knead the dough, then divide it in half, add cocoa to one part (here you need to use cocoa produced in accordance with GOST, instant cocoa will not work).

Mix everything thoroughly.

One part of the dough should be placed in a mold, previously greased with vegetable oil and lightly sprinkled with flour, and baked at 200 degrees for 15-17 minutes. Focus on your specific oven. Cool the finished cake on a wire rack. Do the same with the second part of the test. It will be ideal if you have two baking dishes of the same diameter. In this case, the process will go much faster.

Randomly break the cooled cakes into small pieces (approximately the size of a walnut).

Cut the canned pineapple into small pieces with a knife. If you have a can of chopped pineapples, skip this step.

Now you need to prepare the cream. To do this, place sour cream in a tall and narrow container, add sugar and beat thoroughly with a mixer. You can, of course, try to whip the cream in a wider bowl, but you will spend a lot more time on this.

You need to beat for a long time, ensuring that the grains of sugar are completely dissolved in the sour cream.

Place two types of sponge cake on a flat plate.

Layer with a small amount of sour cream and add chopped pineapples.

Do this with the rest. Give the finished cake a slide shape. You can decorate the cake by grating a little chocolate.

Leave Pancho at room temperature for one hour, then put it in a cool place overnight. It is necessary to leave it at room temperature for a short time, as this will help the cake soak better.

Pineapple Pancho Cake is ready! It is very tender and tasty. Try making it at home! Bon appetit!

Since it was already mentioned above that the cake has many varieties, it would not be amiss to briefly talk about them.

Chocolate happiness

For those who prefer chocolate, we can offer chocolate “Sancho Pancho”. It is no more difficult to prepare than previous cakes. So, you will need:

two cakes;
sour cream - 800 g;
sugar - 3 cups;
milk - 100 ml;
cocoa - 50 g;
1/2 stick of butter;
grated chocolate - 50 g.

Break one cake and place it in a separate bowl. Now mix sour cream with sugar and 2 tablespoons of cocoa. Beat the mixture with a whisk or mixer until no sugar crystals remain. Set aside half the cream, mix the other half with the broken biscuit, then cover the mixture with the whole cake and put it in the refrigerator. Now take milk and mix with cocoa. Melt the butter and add this mixture to it. Bring to a boil. Remove the mixture from the stove and add the grated chocolate. Remove the pastry from the refrigerator, brush with cream and pour over chocolate glaze.

You can make another wonderful cake - “Sancho Pancho” with cherries. Its preparation is as simple as all the previous ones. Ingredients you will need:

two cakes;
cream prepared according to a classic recipe;
0.5 kg cherries (can be frozen);
butter - 100 g;
milk - 100 ml;
cocoa powder - 4 tbsp. l.;
sugar - 3 tbsp. l.

As before, break one of the cake layers into pieces and place them in a separate deep bowl. Mix the cream prepared according to the classic recipe with cherries. It is best to do this using a blender or mixer. By the way, if you don’t have cherries, you can use cherry jam or preserves. Now spread half the cream on the pieces of cake, cover the workpiece with the whole cake and put it in the refrigerator for several hours. At this time, prepare the glaze: melt the butter with milk, add sugar and cocoa, stir and bring to a boil. Take out the cake, coat it with the remaining cream, and then cover it with glaze.

Now you know how to make delicious cakes. Recipes with photos will help you prepare a great dessert for children and adults!

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Homemade Pancho Cake

The recipe for the famous “Pancho” cake, also known as “Sancho-Pancho”, in its original version, is still the property of the capital’s Russian factory “Fili-Baker”. But this delicate sour cream dessert was not the result of painstaking experiments or scientific inventions. The factory's confectioners simply conducted a small survey among representatives of the older generation. And, as it turned out, they know a lot of interesting recipes that have not yet been patented, but have already been tested at home.

This is how a slide-shaped cake appeared, which “lies” on a pillow of dough, filled with sour cream, and sometimes flavored with fruit. The basis of the product is the same dough, only in pieces, and cream. Initially, the cake was served only in Moscow restaurants. Later, seeing how in demand it was and what kind of reviews it was collecting, one of the restaurant owners decided to mass produce the confectionery miracle. Since 2002, the production of the cake has increased by at least 50%; today it can be seen in almost any large or small store throughout Russia.

Many housewives have successfully tried the adapted Sancho-Pancho recipe in their kitchen at home. Home-baked Poncho cake may not meet all standards, but it turns out incredibly tender and juicy.