We are glad to offer you the recipe for this to everyone.a famous sponge cake with airy sour cream or butter cream. The exact recipe for making this cake is kept secret, but despite this, many confectioners and skilled housewives know how to make it. In this article, we will consider the main options for making a famous dessert. In the composition of the Pancho cake you will find: chocolate or white sponge cake, delicate butter cream and fruits. Cherries are often added to the classic recipe, but you can also choose bananas, strawberries, canned pineapples and peaches, a variety of berries. In addition, it would not be superfluous to supplement the Pancho cake recipe with nuts, roasted hazelnuts or walnuts are best suited to taste, almonds will also show themselves in an excellent way.

Cherry cake "Pancho" with nuts

Almost a classic version of the well-knowndessert. The cake is made quickly: it is quite simple to make, only the original assembly of the cake will require time. The pieces of biscuit will be dipped in cream and laid out on the cake in a mound, and on top they will need to be covered with chocolate glaze. Ingredients: For the dough:

• 6 eggs
• 3 tablespoons cocoa powder
• 200 grams of flour
• 250 grams of sugar
• 1 teaspoon baking powder

For the cream:

• 200 milliliters cream 33% fat
• 400 ml sour cream 20% fat content
• 150 grams of sugar

And also:

• 80 grams of walnuts
• 200 grams of frozen cherries
• 1 tablespoon of powdered sugar

For the glaze:

• 30 grams of butter
• 50 grams of dark chocolate

Method of preparation:First, take the time to make the sponge cake. This is a rather important step, because your cake should be fluffy, airy and soft. It is important that it does not sink during baking. So, the sponge cake recipe: first, beat only the eggs with a mixer at high speed for at least 5 minutes. When the mass becomes fluffy and thickens, begin to gradually add sugar, beat until it is completely dissolved. Separately sift the dry ingredients: flour, baking powder and cocoa. At this stage, you can turn off the mixer and put it aside. According to the technology for making sponge cake, flour is always added only with a spoon. Slowly and carefully mix the delicate dough, rotating it in a circle, carefully kneading the lumps with a spoon. The dough should be airy and “breathe”. Cover the round form with parchment, grease the walls with butter. Place the dough in it, smooth it out over the surface and bake in the oven (temperature 180 degrees). Your Pancho cake crust will spend about 35 minutes in the oven. Turn the finished sponge cake over onto a wire rack and cool for an hour. Defrost the cherries, it is even better if they are in season and you can buy fresh ones. Remove the pits, drain the excess liquid (do not pour it out). Roll the cherries in powdered sugar. Crush the walnuts with a rolling pin or cut them into pieces. Now it's time to work on the cream: beat the cream in a dry bowl until thick. Separately mix the sour cream with sugar and also beat to give it the final fluffiness. When the sugar has melted, mix the cream and sour cream into a single mass. Now you need to assemble the Pancho cake, this step is one of the most important in this recipe. The sponge cake should be divided into two unequal parts, one of which will be the base of the cake. The height of the base will be about 1 centimeter - this will be quite enough. Cut the rest of the sponge cake into cubes about 2 centimeters in size. Place the base of the cake on a flat plate, soak it with cherry juice left after straining the cherries. Then grease the cake with sour cream, then put half of the cherries and some nuts on the cream. Dip the cut pieces of the cake into a bowl with sour cream, roll them well so that each one is soaked. Then put these pieces in a slide, laying cherries and nuts between the sponge layers. Decorate the cake with chocolate glaze, the recipe for which is very simple: break the chocolate into pieces, put them in a saucepan with butter and put it in a water bath. When the ingredients have melted, stir until smooth and uniform. Pour this glaze into a pastry syringe, if you don't have one, a thick plastic bag with the tip cut off will do. Decorate the cake as you wish and put it in the refrigerator for about 3 hours so that it is completely soaked.

Cherry cake "Pancho" with pineapple

Ingredients:

• Sour cream (400 milliliters for cakes and 600 for cream)
• eggs - 2 pieces
• sugar (1 glass in cream and 2 - in dough)
• flour - 320 grams
• soda - 1 teaspoon
• pineapple (cubes) - 1 can
• walnut - 50 grams
• handful of fresh cherries
• vanillin (in cream)
• cocoa - 2 tablespoons
• chocolate - 50 grams
• vegetable oil - 10 milliliters
• Butter - 50 grams

Method of preparation:It is always more convenient to start mastering a cake recipe by preparing the biscuit dough. This time is no exception. The biscuit crust will not be the same as usual, but baked on a sour cream base. Such pies are also called "smetanniki". So, beat the sour cream with sugar, add eggs one by one. Stirring with a whisk, add flour and one teaspoon of soda to the dough. The acidity from the sour cream will be enough to cause a reaction with the soda powder. Cover the form with paper, lightly grease it with oil and put half of the resulting dough. Add cocoa powder to the other part of the dough, mix everything and also put it in the prepared form. Keep both cakes in the oven for about 30-40 minutes. Then, after checking the readiness with a wooden stick, remove from the oven and turn over on a wire rack, let cool. Cut one cake (any color) to make a cake base at least 1 cm high. Cut or tear the rest of the sponge cake and the second cake into pieces. You are already familiar with the recipe for sour cream: it is a whipped mixture of sour cream and sugar with vanilla. The cream should thicken during whipping and become strong enough. Now it is time to assemble: put the set aside cake on a flat plate - this will be the base for the Pancho cake. Grease it with sour cream. Meanwhile, open a jar of canned pineapples and put the pieces in a colander, when the water drains, drain it, and put some of the fruit in a layer on the cream. Remove the pits from the cherries and place some of them, along with the nuts, next to the pineapples. Place the pieces of sponge cake dipped in cream on top in a pile, do not forget to add fruits and nuts after each layer. Try to maintain the cone shape, because this is the main feature of the Pancho cake. Cover the top with cream and decorate with pineapples and cherries. Put the cake in the refrigerator for a few hours. We recommend decorating it just before serving. A universal option for this is chocolate glaze. Let's recall its recipe: break half a bar of chocolate and send it to melt in a double boiler together with a piece of butter. When the ingredients melt, stir them with a spoon until smooth. This glaze is most conveniently applied to the cake using a regular plastic bag, putting it in it and cutting off the corner. This way, without any special equipment, you can decorate the cake with beautiful chocolate designs. You can even make inscriptions. After this, the cake is considered completely ready - call guests, set the table, treat them.

Cake "Pancho" banana-cherry

Here the biscuits will be of two different colors -white and brown - and, as you may have guessed, one will have vanilla flavor, the other - chocolate. For the filling, try using bananas, and, of course, cherries! Ingredients: For the crust:

• 450 milliliters of sour cream
• 2 eggs
• 350 grams of sugar
• 320 grams of flour
• a teaspoon of soda (can be replaced with a baking powder)

For the cream:

• 500 milliliters of sour cream (medium fat, best 20%)
• 1 tile of dark chocolate
• 150 grams of sugar
• bananas - 2 pieces
• cherry - half-liter jar

Method of preparation: Recipe for sponge cake:Whisk the sour cream, add sugar and add eggs one by one, stirring constantly. Separately sift the flour with soda (or baking powder) and add to the dough, mix until there are no lumps. Divide the finished dough into two equal parts, adding vanilla to one and cocoa powder to the other. Bake the cakes in a separate form at 180 degrees in the oven. This will take about half an hour. When the cakes have cooled, remove them from the forms and cut each in half. The most convenient way to do this is to make cuts on the sides in a horizontal plane with a knife, and then cut the cake in half with a thread. Using this method, you will always divide your pie evenly. Leave half of one cake for the base, break the other into pieces. To prepare, use this recipe: manually beat the sour cream with a whisk, adding sugar little by little. The mixture should thicken well and stick to the whisk. Pour sour cream over the biscuit pieces and stir (leave some clear sauce for the top of the cake). Soak the base of the dessert with cream, then lay out pieces of bananas and pitted cherries, then layer the biscuits, alternating them with fruit. This cake needs to be laid in a mound, so watch carefully to get the right shape. Grease the finished cake with an even layer of cream. Grate the chocolate bar on a coarse grater and generously sprinkle your confectionery masterpiece called "Pancho" with the resulting shavings. Now it needs to stay in the refrigerator for at least 8 hours.

Cake "Pancho" with condensed milk

We are pleased to present you a wonderful cake anda completely independent recipe. If you follow it strictly, do not change anything and do not add anything extra, the result will exceed your expectations. Do not be afraid that the cake contains a lot of condensed milk, it is not very sweet and not cloying at all. Ingredients: For the dough:

• 4 eggs
• 2 tablespoons cocoa
• 2 cups of flour
• 1 can of condensed milk
• 2 teaspoons baking powder
• vanillin

For the cream and filling:

• 900 milliliters of sour cream (20% fat content)
• Condensed milk - to taste
• canned peaches
• canned pineapple
• cherries - 300 grams
• chocolate topping for decoration

Method of preparation:This cake will consist of two different sponge cakes - chocolate and vanilla. The dough recipe is designed for all the ingredients at once, so make a common kneading, then add cocoa to one half and vanillin to the other. Beat the eggs for about five minutes, then pour in the contents of one can of condensed milk. Sift the flour and baking powder separately and add to the dough. Divide the latter, make sure that each part has its own taste. Bake each cake separately in the oven (temperature 180 degrees, time - 30 minutes). At the end of the process, take the cakes out and cool on a rack. Cut each lengthwise into two parts, so that in total you have 4 sponge cakes. One of them will be the base of the cake, the others need to be broken into pieces. Cream recipe: mix condensed milk (choose the amount at random, approximately half a can) with sour cream and refrigerate - it all needs to harden a little. Start assembling the cake with the base: put it on a large flat plate, cover with a layer of cream. Open the cans of canned fruit, drain the excess liquid, cut into pieces. Put pineapple and peach slices on top of the cream. Then dip each biscuit piece in white cream and place it in a cone on the cake in this way: the "floor" of the cake - a layer of fruit. And so on until all the components are gone. Decorate the top of the cake with cherries, pour over the chocolate topping and refrigerate. This cake needs at least 3 hours to soak properly. Enjoy!

Cake "Pancho" poppy

We offer you a recipe for another "Pancho",only this time the cake will be poppy. It turns out very fragrant, tasty and tender with a cherry layer and banana pieces. And the airy poppy sponge cake makes it simply unique. Try it! Ingredients: For the sponge cake:

• sour cream - 200 milliliters
• eggs - 3 pieces
• sugar - 200 grams
• flour - 320 grams
• 1 cup poppy
• juice of half a lemon
• peel with 1 lemon
• soda - 1 tea spoon (put out in lemon juice)

For the cream:

• powdered sugar - 200 grams
• 500 milliliters of sour cream
• Butter - 50 grams

For the glaze:

• cocoa powder - 2 tablespoons
• milk - 50 milliliters
• Butter - 50 grams
• sugar - 4 tablespoons

For the filling:

• 2 bananas
• a glass of fresh or frozen cherries

Method of preparation:Start working on the cake by making the poppy seed sponge cake. Beat the eggs with sugar, when the mixture increases in size a little and becomes homogeneous, add sour cream and baking soda slaked in lemon juice. Beat everything again. Add lemon zest and a glass of poppy seeds to this mixture, and only then add the flour. Cover the baking dish with paper, put the poppy seed dough in it and leave it in the oven for 45 minutes (temperature 180 degrees). When the sponge cake is completely baked, take it out of the oven and cool. Then divide into 3 equal cakes. Cut only the top part, that is, 1 cake, into cubes. To prepare the cream, beat the sour cream with powdered sugar, add soft butter. Remove the pits from the cherries, peel the bananas and mash the pulp with a fork. Now you can assemble the cake: Place the poppy seed cake on a flat plate, soak it with a little cherry juice, arrange the berries, then a layer of sour cream and the second cake. Place the mashed bananas on it and another layer of cream. Dip the cut pieces of sponge cake in sour cream and place them on top of the banana layer. The cake should be at room temperature for a few hours - this way it will soak better - and the rest of the time - in the refrigerator. If there is some cream left, save it, then cover the cake with a fresh layer of sour cream just before eating. But that's not all. We almost forgot about the chocolate glaze. This time we will cook it, let us remind you of the recipe: mix cocoa powder with sugar, add warm milk and put it on the fire to warm up. When the sugar has melted, put in a piece of butter, stir and remove from the fire. Apply the warm glaze to the cake and wait a little until it hardens. Enjoy your tea!

Cake "Pancho" in the multivariate

Especially for the lucky owners of suchmiracle technology, like a multicooker, we have prepared a separate recipe for the Pancho cake, taking note of which, you can easily prepare the well-known dessert. Ingredients: For the biscuit:

• wheat flour - 180 grams
• sugar - 180 grams
• egg - 6 pieces
• citric acid - 1/2 teaspoon
• vanilla - 1 teaspoon
• starch - 1/4 cup

For the cream and filling:

• 800 milliliters of sour cream (15%)
• 170 grams of sugar
• thickener cream - 2 sachets
• cherry - 0,5 kg
• cognac - 20 milliliters
• dark chocolate - 100 grams

Method of preparation:After adding citric acid, beat the whites in a dry deep bowl until stiff. Without stopping the mixer, gradually add sugar (half of the specified amount). Grind the yolks with the rest of the sugar, add vanillin. The mass should lighten, and the sugar should dissolve completely. Sift the flour together with the starch into a separate container, mix with the yolks, and then gradually add the beaten whites to the dough, carefully mixing each time. Grease the multicooker pan with butter, transfer the dough into it and turn on the "Bake" mode for 60 minutes. When the time is up, do not open the lid, let the pie stay in the oven for another 15 minutes on the "Heat" mode. Then take the future cake out of the pan, put it on a plate. The sponge cake in the multicooker turns out to be quite high. Separate a cake about 1-2 centimeters high for the base of the cake, and cut the rest of the dough into pieces. Now you need to prepare the cream. To do this, simply whisk the sour cream with granulated sugar, add a thickener for the cream. Remove the pits from the cherries and place the berries in a colander, collect the juice that has drained from them. Mix the cherry juice with cognac - this will be the syrup for soaking the sponge cake. It's time to assemble the Pancho cake: put the base cake on a flat plate, soak it with cognac syrup (if you plan to give this dessert to children, you do not need to add alcohol), put a layer of cream, and then cherries on top. Dip the cut sponge cakes in sour cream and place them as the next "layer", alternating with cherries. Do this until you run out of all the ingredients for the cake. Remember that the Pancho shape should be cone-shaped and resemble a slide. Decorate the surface of the cake with melted dark chocolate. Hide the dessert in the refrigerator for a few hours - it definitely needs to soak and harden. In conclusion, I would like to say that many housewives know and love to cook the cake under the original name "Pancho". It is also known under other names, for example, "Pincher", or found in Ukraine - "Curly Boy". Although the names are different, the cooking principle, components and technology are the same. This cake can often be purchased in various pastry shops, cafes and supermarkets. But now you know that it can also be - and without much difficulty - cooked at home. And, believe me, your cake will be much tastier than a store-bought one, more natural and fresh. The recipes presented in this article are quite easy to prepare, and even if you are a novice housewife, you can easily cope with cherry "Pancho".

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