Cake "Pancho" is one of the mosteasy to make desserts. The delicacy is not difficult to prepare, and the most important thing in this delicate dish is good sour cream. It can be made with any dried fruits and nuts. You can decorate with grated or melted chocolate, the same nuts, various confectionery sprinkles. The sour cream recipe "Pancho" homemade is extremely simple and it turns out much more appetizing and healthier than its store-bought counterpart. Someone will say that the sponge cake is difficult to make, but each recipe presented below is interesting in that even a beginner can handle it! In addition, it is not necessary to fight for a high fluffy cake, because 2/3 of the dough will have to be crushed to form a slide. Those who pay special attention to the low calorie content of the dish can choose a recipe with bananas, sour cream can be replaced with natural yogurt.
Cake "Pancho" with pineapple
This recipe is designed for a 22-24 pan.centimeters in diameter, if it is smaller, then it is better to cut the proportions by 10-20%. Otherwise, the cake will be very bulky and difficult to assemble. If you are preparing the dessert for the first time, do not skimp on the cream - you can even make it half a glass more. This way, "Pancho" will soak faster and will be more juicy. Ingredients: For the cakes:
- 310 grams of flour
- eggs - 4 pieces
- 200 milliliters of sour cream 15% fat content
- 160 grams of sugar
- soda - tea spoon
- 2 large spoons of cocoa
For the filling:
- two large bananas
- can of canned pineapple rings
For the cream:
- 2 cups chilled 20% sour cream
- 130 grams of sugar
- sour cream 30% fat content - 150 grams
Method of preparation:To make Pancho successfully, you need to bake two multi-colored cakes. Divide all the ingredients except cocoa in half. Pour the eggs into a bowl and beat with sugar until foam forms. Add flour, soda and sour cream. Pour cocoa powder into half of the mixture. Mix well to avoid lumps. Grease the pan with butter and bake the cakes for about half an hour at 180 degrees until done. Cool both cakes slightly and cut any of them in half horizontally. One part of the sponge cake will be the base of Pancho, and chop the other part and the entire second cake into cubes. Beat the sour cream for at least 10 minutes, with sugar. Dip each cube of sponge cake in delicate sour cream and carefully place on the base of the cake. When you have made the first layer, place the sliced fruit on top. Drizzle a little cream over it and do the same with the remaining layers. Cover the finished "Pancho" cake with cream, the recipe for which consists of whipped sour cream of 20% and 30% fat content and sugar. If it leaks, periodically collect it with a spoon and pour it over the top of the dessert. Cool the finished cake for at least three hours. If desired, you can decorate it with dark chocolate or coconut flakes. Enjoy!
Sour cream cake "Pancho" in glaze
Natural chocolate glaze sets off the color wonderfullythe taste of sour cream cake. It is so easy to prepare, and the dessert turns out delicious and beautiful! When choosing condensed milk, give preference to a product with natural components. Ingredients: For the dough:
- 400 grams of sour cream
- condensed milk
- 2 eggs
- a cup of sugar
- a third of a spoon (tea) soda
- 3 cups of sifted flour
For the cream:
- 650 grams of sour cream
- a cup of sugar
For the glaze:
- 3 large spoons of sugar, cocoa and milk
- 80 grams of butter
Method of preparation:Mix all the ingredients of the dough, you will get a thin dough. Separate a third and bake a cake from it. It is better to do this in a small detachable form, at 170 degrees, for half an hour. Add one and a half tablespoons of cocoa to the remaining dough and bake the second cake. Cool this chocolate sponge cake and cut into oblong bars. Dip the cut pieces in sour cream and begin to lay them on the cake, forming a hill. Now leave the cake for a while and start making the glaze. Melt the butter in a small saucepan, pour in the milk and dissolve the sugar. Pour in the cocoa and cook until thickened. Pour the glaze over the cake and leave to cool. Enjoy your meal!
Sour cream cake "Pancho"
This recipe is simply loaded with sour cream:it is in cakes, cream, glaze. Prepare an exquisite sour cream dessert for your loved ones and enjoy compliments on your culinary skills. Ingredients:
- flour - 3 full glasses
- 5 pieces of eggs
- 1.75 measuring cups of sour cream
- granulated sugar
- Food soda - tablespoon
- cocoa powder
For the cream:
- three glasses of sour cream
- sugar - 1 measure
For the glaze:
- butter - 0,5 packs (100 grams)
- sour cream - 5 tablespoons
- cocoa powder - 3 tablespoons
- granulated sugar - 8 tablespoons
Method of preparation:Place the sour cream in a bowl and slaked the soda in it. Beat the eggs until white with sugar and add flour, as well as sour cream with unslaked soda. Mix the dough, but only thoroughly. Then divide the biscuit mass into 4 parts. Add cocoa only to one portion and put it in the oven, preheated to 180-200 degrees. Bake for about half an hour, check the readiness with a toothpick. Bake the light cakes in the same way and cut into cubes of any size. The dark cake will serve as the base. The next step is to prepare the sour cream. Its recipe is extremely easy. Just combine sugar with sour cream and mix with a mixer. Place the brown cake on a plate. Evenly place the light cubes of biscuit over its entire surface. Pour the dressing over them generously: the porous structure of the pastry will absorb the sour cream, and the taste of the dessert will be incredibly luxurious. Now it's time to make the chocolate glaze. Simply mix butter, cocoa, sugar and heavy cream in a saucepan. Cook the glaze on the lowest heat until it becomes shiny. When it cools down, pour it directly over the sour cream to form tangled chocolate threads. Put the finished "Pancho" in the cold to soak and completely harden the glaze. Enjoy your tea!
Cake with sour cream "Pancho classic"
The real original recipe of the classic"Pancho" is somewhat similar to the famous dessert "Pincher". Its baking, as a rule, does not take too much effort and time. Even a non-professional pastry chef can easily prepare this wonderful delicate sour cream cake. Therefore, stock up on the appropriate simple ingredients and go for it - this recipe is simply a win-win! Ingredients: For the dough:
- two eggs
- 12 spoons of sour cream
- half-can of condensed milk
- 1 1/5 cups of extra grade flour
- three tablespoons of cocoa
- a glass of sugar
- tea spoon
For impregnation:
- 90 grams of sugar
- half a glass of nuts
- canned pineapple
- 800 grams of thick sour cream
For the glaze:
- 80 grams of sour cream
- 30-40 grams of butter
- 30 grams of sugar (better powder)
Method of preparation:First, start kneading the dough. Beat the eggs with sugar, then add condensed milk, cocoa and sour cream. Beat a little again. Pour in the flour, sifted with a spoon of baking powder, and mix very carefully so that the mixture does not settle. Prepare a baking sheet, spoon the dough onto it and put the sponge cake in the oven. Bake in a thoroughly heated oven at 180 degrees until fully cooked, periodically checking the cake with a wooden skewer. Cool the finished sponge cake under a clean towel. While the cake is baking, prepare the soaking. The recipe is as follows: beat the fatty chilled sour cream and sugar until the grains are completely dissolved. When the cake has cooled, break it into matchbox-sized pieces. Dip them in the sour cream soaking and begin to lay them out in a cone on a wide, flat dish. Sprinkle the cake with chopped toasted walnuts in the spaces between the pieces of sponge cake and insert pre-cut rings of canned pineapple. After all this, put the "Pancho" in the cold - let it harden. In the meantime, you can prepare the chocolate glaze. Put the sour cream on the lowest heat and immediately add sugar. Simmer the mixture on the stove until bubbles appear, remembering to stir occasionally. Then add butter and cook for another 2-4 minutes. Remove the glaze from the heat and cool to 40 degrees. You can also use a mixture of melted dark or white chocolate and a spoon or two of cream instead. Pour the glaze over the hardened surface of the dessert. Put it back in the refrigerator until completely cooled. Enjoy!
Cake "Pancho" with fresh cherries and dried fruits
This recipe for "Pancho" will becomea lifeline for cooks who don't have the opportunity to spend much time in the kitchen. This cake is assembled very quickly, in just an hour and a half. In addition, this delicacy does not require any particularly expensive or rare ingredients, and the result is simply magnificent! Ingredients: For the biscuit:
- sugar - 2 full glasses
- flour and fatty sour cream - a glass
- two eggs
- soda hydrated
- vanillin
- cocoa powder
- dried apricots, raisins - handfuls
For the cream:
- 0.5 liters of home-made sour cream
- a glass of sugar
- cherry seedless (fresh or thawed) - 200 grams
- 100 grams of raisins and dried apricots
- peeled walnuts
- 100 grams of chocolate for decoration
Method of preparation:Pour a portion of granulated sugar into a bowl, pour in the eggs and beat until fluffy. Add sour cream, a spoonful of baking soda slaked with lemon juice and a little vanillin (optional) to the mixture. Mix with a spatula and divide into two equal parts. Add a glass of flour, chopped dried apricots and raisins to the first half. Of course, it will be better if you first steam the dried fruits in hot water for a quarter of an hour, and then roll them in flour - this way they will be evenly distributed in the biscuit mass. Knead a not too thick dough. Use the second part to bake a dark cocoa cake. To prepare it, pour flour (1 cup) and four large spoons of cocoa powder into the mass. Gently mix the dough and bake each cake for 20-30 minutes at 200 degrees, preheating the oven in advance. Cool each made biscuit under a clean towel. The next step is to prepare the cream. To do this, beat the sour cream with a whisk or mixer, gradually adding sugar. Prepare the cherries, raisins and dried apricots. Throw the fresh peeled berries into a colander and let the excess moisture drain. Cut the cooled light cake into small identical cubes and dip them in the cream. The recipe is almost complete, all that remains is to assemble the delicacy correctly. Place the dark cake on a festive dish, and form a cone from the cubes of the light cake on top, periodically pouring chopped nuts, dried cherries and dried fruits into the space between the layers. Decorate the top of the cake with the remaining nuts and large shavings of dark chocolate. Put "Pancho" in the cold for a few hours, then take it out and call your household to the table - the delicate cake is ready! Enjoy your meal!
Cake «Sancho Pancho»
For those housewives who have not yet decided onchoosing the best dessert for the next family holiday, we offer the recipe for the cake "Sancho Pancho". Its sweet and sour, juicy, delicate taste will certainly please all the guests. You only need to prepare one cake. Ingredients:
- 6 pieces of eggs
- two measuring cups of sugar
- 80 grams of sugar
- a little soda (at the tip of a spoon)
- 8-10 tablespoons of cocoa powder
- lemon juice - half a teaspoon
- two glasses of flour
- 3-4 ripe banana
- a glass of hazelnut (fried)
- 700 milliliters of thick sour cream
- 4 tablespoons of boiled milk
- butter creamy - 100 grams
Method of preparation:Separate the whites from the yolks, beat them with a mixer until stiff peaks form, gradually adding a glass of fine sugar and the yolks. Using a whisk, carefully stir in 5 tablespoons of cocoa, baking soda, slaked with lemon juice, and a portion of flour. Knead the dough until smooth. Line a round, high-sided springform pan with baking paper, grease it with fat, and pour the dough into the pan. Bake until done, checking the cake with a toothpick. The sponge cake should be airy and light. Leave it to cool, cutting it horizontally into two parts, dividing it by height in a ratio of 1:2. Now it's time to make the cream: just beat the sour cream with sugar. Take out a wide, flat plate and start forming the cake. Place the thin cake on a plate, pour the cream over it, and arrange the bananas cut into thick circles. The next step: cut the whole cake into equal squares and dip each piece into the prepared cream. Place them on a whole thin cake, forming a regular, even mound and periodically sprinkling it with nuts and banana slices. Put the finished dessert in the refrigerator for half an hour. Finish it with glaze, which you need to pour over the cake after it cools down. The glaze is prepared as follows: mix milk with cocoa and sugar, put it all on the stove to heat up and bring it to complete dissolution of the grains. Next, add melted butter to the glaze and remove it from the stove. Wait until the butter is completely dissolved, stir and pour it over the top of the cake. Put the delicacy back in the refrigerator to soak and harden. Serve the finished cake, adding slices of fresh bananas - bon appetit!
Creamy sour cream cake "Pancho with cherries"
Above we have already offered you a recipe for a cherry cake, but this version will allow you to prepare a completely different dessert with new flavors. Ingredients: For the dough:
- 250 grams of sugar
- 6 large eggs
- 200 grams of flour
- 60 grams of cocoa powder
- tea spoon
For the cream:
- 400 grams of sour cream 20% fat content
- 200 grams of cream fat content of 33-38%
- 150 grams of sugar
- 200 grams of frozen cherries
- 80 grams of walnuts
- a tablespoon of powdered sugar
For the glaze:
- 50 grams of dark chocolate
- 30 grams of butter 72% fat
Method of preparation:First, knead the biscuit dough. Beat the eggs well with a mixer until a fluffy foam forms. Without stopping mixing, gradually add sugar. Pour flour, baking powder and cocoa into a sieve and sift everything together. Gradually add the dry mixture to the eggs beaten into a foam and gently mix with a spoon from the bottom up. Prepare the mold and fill it with dough. Place in an oven preheated to 180 degrees and bake for about 30 minutes. Check with a wooden skewer for complete readiness. Cool the baked biscuit completely on a rack, covering it with a towel. Defrost the cherries, drain the liquid (saving it). Sprinkle the berries with powdered sugar and leave for a while. Cut the nuts into large pieces and roast in a dry frying pan. Now it's time to move on to making the cream, using the following recipe. Cool the cream overnight and whip until thick. Add sugar, sour cream and whip until smooth, let the grains dissolve completely. Cut the cooled cake into 2 unequal parts, approximately 1/3 and 2/3 in height. Cut most of the sponge cake into cubes or bars with a side of 2-3 centimeters. Choose a wide flat plate and start assembling the cake. Place the bottom part of the sponge cake on a plate. Soak it with the liquid obtained from the defrosted cherries. Generously grease the cake with sour cream. Place half of the cherries and nuts on top (choose them to your taste). Soak the sponge cake pieces on all sides in cream and place them in one layer on the base cake. Place the side pieces slightly at an angle to form a hill. Pour the cream generously so that the cake turns out as tender and juicy as possible, use about 2/3 of the filling. Place half of the remaining cherries and nuts on top. Place another tier of sponge cake pieces soaked in cream, but narrowing the diameter of the mound. Place the remaining cherries and nuts. Finish the mound with the last tier of soaked sponge cake. Coat the cake with the remaining cream on all sides using a spatula. If the liquid flows onto a plate, collect it with a spoon and pour it over the top. Prepare the glaze for decoration. Break the chocolate into pieces and melt in a small saucepan over a water bath, add the butter there too. After combining the chocolate and butter, stir the mixture until smooth. Place the cooled glaze in a pastry syringe (if you don’t have one, roll a cone out of thick paper and cut off the tip). Make a pattern on the cake as desired. As an option, you don’t have to melt the chocolate, but simply remove large shavings with a knife and sprinkle the dessert with them. Place the finished cake in the refrigerator for a couple of hours to soak completely. Enjoy!
Banana cake "Pancho"
Bananas, sponge cake and sweet sour cream -Here is a perfect combination of ingredients! Do not chop the fruit too much, otherwise the taste will be original. You can add 1-2 more fruits to get an extra banana taste of the delicacy. For the light crust:
- a glass of flour, kefir and sugar
- 1 egg
- teaspoon of soda
For dark crust:
- a glass of yogurt
- 1 egg
- a glass of flour and sugar
- soda slaked - a teaspoon
- 2 tablespoons of cocoa
For the filling:
- 650 grams of sour cream 15% fat content
- bananas - 4-5 pieces
- 180 grams of sugar
For decoration:
- bananas - 4-5 pieces
- 200 grams of banana yogurt
- chocolate - 100 grams
- a couple tablespoons of vegetable oil
- nuts, walnuts
Method of preparation:Since the recipe for the cakes for this banana version of "Pancho" contains kefir, the dough turns out especially tender. Preheat the oven to 180 degrees in advance, and only then start preparing the dough. Pour the kefir into a deep bowl, beat in an egg and add a glass of sugar. When sifting the flour, add it little by little to avoid lumps. At the very end, add the soda, mix carefully and thoroughly with a whisk and immediately bake in the oven. It is better to take a mold 24 centimeters in diameter. After a quarter of an hour from the start of baking, begin kneading the dark cake. It is made in the same way, only with the addition of cocoa. It is best to add cocoa after the flour and before adding the soda. If you add the soda earlier, it will have time to simmer in the kefir, and the cake will not be fluffy enough. Bake the biscuits for at least 20 minutes until done. Let the layers cool completely. Then cut one of them in half lengthwise — this will be the base of the dessert. Put this part on a plate, and cut the remaining dark and light layers into pieces and pour them into a bowl. Peel the bananas and cut them into medium and large pieces. Add them to the sliced biscuit and mix. Combine sour cream and sugar in a separate bowl and beat well. Pour the resulting cream over the bananas and biscuit, mix the mixture with a spoon. Spread the mixture with your hands on the base layer and compact it a little. Pour banana yogurt on top and spread it over the entire surface. Leave the Pancho cake in the refrigerator for a few hours to soak. After 8 hours, melt the chocolate and mix it with refined vegetable oil. Cut the bananas lengthwise and grease one part with chocolate glaze. Place the fruit with the chocolate part on the finished cake, as the glaze will have hardened by then, the bananas will be attached securely and quickly. Pour the remaining chocolate glaze on top in stripes and sprinkle with nuts. An hour later the cake is ready, bon appetit!
Vanilla Cake "Shaggy Pancho" with Milk Glaze
The recipe for this sweet perfection is especiallyis delicious, because the milk glaze makes the taste delicate. It should be applied quickly so that the surface looks smooth. You can decorate the top of the still warm glazed cake with grated white chocolate or coconut flakes. Ingredients: For the sponge cake:
- sugar - 1 glass
- eggs - 2 pieces
- sour cream - 200 milliliters
- vanilla - pinch
- flour - one and a half cups
- soda - a teaspoon
- cocoa - 2 tablespoons
To prepare the cream:
- sugar - half a cup
- sour cream - 1 kilogram
For the glaze:
- milk - one and a half tablespoons
- Butter 82.5% fat - 50 grams
- cocoa - spoon
- sugar - one and a half tablespoons
Method of preparation:To make a "shaggy" cake, beat the eggs with sugar using a mixer until fluffy white foam is obtained. Add sour cream, baking soda slaked with vinegar and gradually add sifted flour. The dough should not be too thick. Divide it into two equal parts. Add cocoa powder to one half. Place the dough on a previously prepared baking sheet and bake two cakes in an oven preheated to 180 degrees for about 20 minutes. Then the biscuits should cool thoroughly. Use the bottom half of any of the cakes as the base of the cake, and carefully break the rest into small pieces about the size of a quail egg. Then take the sour cream out of the refrigerator, pour it into a bowl and mix it with sugar using a whisk. Dip each piece of biscuit in a sweet liquid and place on a round plate with a base - a slide in the form of a cake. Now all that's left is to make the milk glaze using the following recipe. Pour milk into a small saucepan, add sugar, then add butter, cocoa powder and heat the mixture over low heat. Don't forget to stir the glaze occasionally until the sugar dissolves completely. Remove the saucepan from the heat, cool slightly and carefully pour over the cake. Put "Shaggy Pancho" in the refrigerator for 2 hours. Serve the dessert with hot chocolate and enjoy! Making sweets is so easy - all you need is sour cream and an hour and a half of free time. You have inspiration to please your loved ones, and we have a recipe for such a pleasant occasion. The beauty of such a delicacy is that you can make it in advance, because the longer it stands in the cold, the tastier it will be. There are many ways to make "Pancho" cake. incredibly many, you can use different fillings to give your dessert an individual character. Treating your family with delicious treats is very easy, so use your imagination and improve your skills with the help of our tips!
