Don Sancho Pancho - step by step cake recipe. Cake “Pancho” - let’s prepare a sour cream masterpiece

Making a delicious dessert at home is a different story.

Long gone are the days when there was nothing to choose from in stores for cakes or pastries, so homemade baking was the only replacement for empty store shelves in order to adequately welcome guests and please your family.

Now, of course, everything has changed. Numerous stores have a lot of options for all kinds of goodies for any occasion.

However, many housewives have not given up the practice of pampering guests and relatives with home cooking.

Let's look into history

The Pancho cake was born recently. It cannot boast of a time-tested recipe, and the rules for baking it are not passed down in the family from one housewife to another.

Since 2002, the cake went on sale, and it was produced by the confectionery company Fili Baker, Moscow. If you believe the specialists of this enterprise, the cake recipe is collected from a variety of home recipes from chefs from around the world.

Today, it confidently and consistently finds its buyer in almost every self-respecting store. If you look at the shelves, you can see a large number of varieties of this cake.

It is not surprising that ordinary consumers are confused about the names. Here are “Pancho”, and “Russian Pancho”, and “Sancho”, and “Don Pancho”, “Curly-haired Vanka”, “Curly-haired guy”, “Sancho-Pancho” and even “Don Quixote”.

Variations are great, but no one can escape the main component in the form of a simple and tasty sour cream cream, no matter who prepares this masterpiece. It is thanks to the cream that the Pancho cake gained its popularity.

You can also make “Pancho” at home. It will require a little more effort from the home pastry chef than a regular dessert, but if you need an unusual and festive cake, this recipe is perfect.

A classic holiday treat recipe

Honestly, the recipe for the Pancho cake is kept secret by the manufacturers and owners of the brand, but one way or another, it was not possible to keep the recipe a secret, especially since we are talking about a very tasty dessert.

Therefore, below is a recipe with a photo of the Pancho cake.

So, in order to make this amazing delicacy, you will need:

• 3 tbsp. granulated sugar;
• 4 tbsp. l. cocoa;
• 1.5 tbsp. flour;
• 1 tsp. soda;
• 5 pieces. eggs;
• Vanilla sugar;
• Fat sour cream - one kilogram;
• One bar of dark chocolate;
• One hundred grams of 10% cream;
• One can of canned pineapple.

The process of making cakes step by step:

• Separate the yolk and white of the eggs. Sugar - mix one and a half glasses with egg yolks, vanilla, soda. Stir with a mixer or blender. Mix the mass thoroughly until it becomes fluffy and voluminous;
• Beat the egg whites (as for meringue);
• We combine the two mixtures obtained separately. Add the egg white mixture to the beaten yolks in small portions, stirring gently each time after adding. To prevent the mass from settling, do it slowly;
• Mix flour with cocoa powder and add to the resulting mixture. Stir until smooth. The result is a batter similar in thickness to sour cream;
• Bake in the oven;
• Cool the resulting cake and cut it lengthwise into 2 parts;
• We leave the first one on the plate, and the second one needs to be cut into cubes - about one and a half centimeters thick and two to three centimeters long.

• Add one and a half cups of sugar to the sour cream. Mix everything. Sour cream must be fat (from 35%) and thick. But if this is not on sale, don’t worry, everything can be fixed. Place any sour cream on a sieve lined with gauze. Cover it with gauze, put a saucer and place a small weight on it. After some time, excess moisture will flow out and it will thicken;
• Spread a layer of sour cream on the cut crust. Place pineapple and any nuts you have on top of it;
• Mix the chopped biscuit with cream and spread on the pineapples. We form the classic Pancho cake in the form of a conical slide;
• Spread the remaining cream on top of the cake;
• We knead it with our hands, giving it the appearance of a cone;
• Let the dessert sit for forty minutes.

• Break the chocolate into pieces;
• Mix the cream with broken chocolate and put on fire;
• When the chocolate has completely dissolved in the cream, cool;
• Pour the resulting mixture generously over the dessert with glaze;
• Place it in the refrigerator to soak for 24 hours.

Here is a step-by-step recipe with a photo of the amazing Pancho cake. Wait until the dessert is completely ready and enjoy!

Well, while you wait, you can watch the video recipe for making this wonderful cake:

Cake "Pancho" with cherries - a culinary masterpiece at home

• 5 pieces. chicken eggs;
• 2 cups sugar;
• 1.5 cups flour;
• 3 tablespoons cocoa;
• 1 teaspoon lemon juice;
• 0.5 teaspoon of soda;
• 800 grams of high fat sour cream;
• 150 grams of cherries;
• 100 grams of walnuts;
• Chocolate for decoration.

• We prepare the cakes in the same way as in the previous recipe, but there is one feature - we divide the resulting dough into two parts. Add cocoa to one of them to ultimately get one dark and one light cake;
• The cream is prepared from a mixture of sour cream and sugar, as in the previous case;
• The baked and cooled cakes are cut into two parts. We leave one part of each cake aside, cut the remaining parts into pieces. The base of the cake is a solid light sponge cake;
• The cake is coated with a thick layer of sour cream;
• Then it is generously sprinkled with nuts and cherries. If you have frozen cherries, they need to be thawed;
• The resulting layers are covered with a dark sponge cake, again put cream, walnuts and cherries on it;
• Mix the chopped cakes with cream and place them in a heap on the last sponge cake;
• Spread the remaining cream evenly over the cake;
• The chocolate is melted to a liquid state and poured over the cake;
• The finished product is left to stand for a day.

Curly Pancho cake with bananas

Ingredients needed for the recipe:

• 2 cups of flour;
• 3 cups sugar;
• 2 pcs. chicken eggs;
• 2 glasses of kefir;
• 2 teaspoons of soda;
• 2 teaspoons cocoa;
• 500 grams of sour cream;
• 100 grams of walnuts;
• 1 chocolate bar;
• 2 tablespoons of vegetable oil.

• Add sugar, soda and eggs to kefir. Mix everything together;
• Add sifted flour, stir with a blender;
• As in the previous case, divide the dough into 2 parts and add cocoa to one;
• Bake in the oven until done;
• We do the same with the cakes as last time - cut them in half and leave one part to choose from;
• Cut the remaining biscuit into cubes;
• We make the cream from sour cream and sugar;
• Mix the chopped biscuit with cream;
• Place banana and walnuts on the lined crust on a plate;
• Place the mixture of cream and biscuit on the cake and form a dome out of them;
• Pour the cream over the cake, place the sliced ​​banana as a decoration and pour over the chocolate glaze. The frosting is made from melted chocolate;
• Remove the finished dessert and let it sit for a day.

And, of course, it’s best to see the whole cooking process visually, so watch the following video, which, by the way, will feature an unusual design for this famous cake:

Cooking in a multi-cooker assistant

The Pancho recipe is so versatile that it can easily be prepared using a slow cooker.

You will need the following products:

• Chicken eggs - five pieces;
• Sugar - 1.5 cups;
• Flour - 1 glass;
• Vanilla sugar - one sachet;
• Fruit yogurt - 0.5 liters;
• Walnuts - 100 grams;
• Milk - 4 tablespoons;
• Butter - 50 grams;
• Bananas;
• Cocoa - one tablespoon.

How exciting it is to bake your own cakes! All cooking processes are controlled, but with purchased products everything is simplified. We offer another version of the original cake, which will require a lot of attention, but it’s so interesting! Successful recipes for the amazing “Rotten Stump” cake. Imagine with us!

Read about all kinds of mastic here. Choose the right one and feel free to start making a cake with it. And don't forget to include the kids! Let them show their creativity!

You have read all the recipes and despaired... After all, all these delicacies are the enemies of your already imperfect figure. But what if you can't live a day without chocolate? The answer will be simpler than you think: go on a chocolate diet. All its nuances are described here. But before that, read the contraindications.

Manufacturing process step by step:

• Mix chicken eggs with vanilla and granulated sugar. Stir with a blender until the resulting mixture becomes fluffy and airy;
• Gradually add flour to the resulting mass and mix everything well;
• Coat a multicooker bowl with oil and pour the dough into it;
• Set the “baking” or “soup” mode, set the timer for 60 minutes;
• After baking, remove the cake from the bowl and let it cool;
• Cut the cake into 3 parts;
• As in previous recipes, leave one part for the base of the cake, and cut the remaining two into cubes;
• Place the chopped biscuit in a deep cone-shaped bowl, add chopped banana, walnuts and yogurt. Mix all;
• Spread the base with yogurt, cover the mixed sponge cake with nuts and yogurt;
• Place the bowl of cake in a cool place for six hours;
• Remove the cake from the bowl, inverting it onto a plate. So, the base will be at the bottom, and all we have to do is work on the decoration;

The dessert can be decorated with chocolate glaze or fruit. Use your own discretion.

And now you can watch all the stages of preparing this delicacy in a slow cooker in the video below.

So sit back and enjoy watching!

And finally, a few little details that will make your cooking easier:

• When you bake at home, you always need to sift the flour. So, it will be saturated with oxygen, and the baked goods will be more airy;
• When the dough is kneaded, using a mixer and blender, of course, makes life a lot easier, but any dough loves your hands and it is better to knead it with a spoon;
• When cooking in the kitchen, you should avoid drafts, otherwise a rough crust will form on the cake;
• If there is not enough sugar in the dough, then the baked goods will turn out pale, and if, on the contrary, there is more than necessary, then the cake will not rise well and the middle will not be baked.

Summarizing what was written above, it’s worth saying that you can always treat yourself to a delicious dessert; for this you don’t have to run to the store for a cake; you can do it on your own. Enjoy your meal!

Pancho Cake is a recipe for sponge cake with special sour cream. Despite the fact that Pancho cake is a patented and secret recipe, many pastry chefs know approximately how to prepare it.

Pancho cake contains eggs, sour cream, flour, baking soda, lemon juice, cocoa, walnuts, chocolate, and fruit. The recipe for Pancho cake with pineapples is popular. But they also make Pancho cake with cherries and bananas...

• sour cream (two glasses for cakes + 500-600 grams for cream) - 1 kg;
• eggs - 2 pcs;
• sugar (2 cups for dough + 1 cup for cream) - 3 cups;
• flour - 2 cups;
• soda - 1 tsp;
• pineapple (diced) - 1 jar;
• walnut - 50 g;
• vanillin (optional in cream);
• cocoa - 2 tbsp;
• vegetable oil (for greasing molds);

Recipe 2: Pancho Cake with Cherries and Nuts

Delicious delicate cake with sour cream, cherries and nuts.

Dough:

• 6 eggs
• 250 g sugar
• 200 g flour
• 4 tablespoons without a slide of cocoa powder
• 1 tsp baking powder

Cream:

• 400 g sour cream 20%
• 200 g cream 33%-38%
• 150 g sugar

Also:

• 200 g frozen cherries
• 80 g walnuts
• 1 tbsp. powdered sugar

Glaze-decoration:

• 50 g dark chocolate
• 30 g butter

Pancho cake consists of sponge cake with the addition of cocoa, delicate sour cream, sour cherries and nuts. This cake is folded into a slide, and the top is completely covered with cream and additionally decorated with glaze.

We are preparing a biscuit.
Beat the eggs well for at least 5 minutes until fluffy.
Continuing to beat, gradually add sugar at the end.

Sift flour, cocoa, baking powder together.
Add the dry mixture to the beaten eggs in parts, and gently mix with a spoon from bottom to top.

Pour the dough into a greased mold (I used a 22 cm diameter mold).
Place in an oven preheated to 180 degrees. Bake for approximately 30-35 minutes.
Check with a toothpick for doneness.

Cool the finished biscuit completely on a wire rack for 1-2 hours.

Defrost the cherries, drain the liquid (save the liquid).
Sprinkle cherries with powdered sugar.

Cut the nuts into large pieces.

Preparing the cream.
Whip the cream until thick.

Add sugar, sour cream, beat until smooth and sugar is completely dissolved.

Cut the biscuit into 2 unequal parts (the lower part should be approximately 1-1.5 cm high).

Cut the top part of the biscuit into cubes or pieces with a side of 2-3 cm.

Assembling the cake.
Place the bottom of the sponge cake on a large plate.
Soak in liquid drained from defrosted cherries (about 6-7 tbsp).
Grease the cake well with cream.

Place ½ part of the cherries and ½ part of the nuts on the cream.

Dip the biscuit pieces liberally on all sides into the cream and place them in one layer on the cake.
The outermost pieces should lie slightly at an angle so that a slide is formed.
We don’t save cream; when forming the cake, about 2/3 of the cream should be used.

Top with half of the remaining cherries and half of the remaining nuts.

Place another layer of sponge cake pieces dipped in cream on top, but with a smaller diameter.

Top with remaining cherries and remaining nuts.

Place the last tier of sponge cake pieces dipped in cream.

Coat the cake with the remaining cream on all sides using a spoon.

Like that.
If the cream drips onto the plate, scoop it up with a spoon and send it upstairs.

Prepare glaze for decoration.
Break the chocolate into pieces, put it in a small saucepan, and add butter there.
Make a water bath - place the container with chocolate in a pan of water (the water should not touch the bottom of the pan).
Melt chocolate and butter, stir until smooth.

Place the glaze in a pastry syringe (if you don’t have a syringe, put it in a tight bag, tie it, and cut off a small corner).
Make a pattern on the cake (simply pour stripes of frosting onto the cake, going over the top each time).
Alternatively, you can not melt the chocolate, but simply grate it on a fine grater and sprinkle on the cake.
Place the cake in the refrigerator for 3-4 hours until completely soaked.

Recipe 3: Pancho cake with pineapples and bananas

For the cake you need to bake two cake layers - white and dark.
For white crust, mix

• 1 glass of sour cream
• 1 egg
• 1 cup of sugar
• 1 cup flour
• half a teaspoon of soda.

For a dark crust, mix

• 1 glass of sour cream
• 1 egg
• 1 cup of sugar
• 1 cup flour
• half a teaspoon of soda + 2 tablespoons of cocoa.

Bake

Cut one of the cake layers (white or dark) horizontally in half (cut with a knife and then with a thread), leave the bottom for the base of the cake,

and break the top and the other whole cake into pieces, slightly smaller than a walnut.

For the cream, whip

• 500-600 g sour cream (at least 20 percent)
• 1 cup of sugar

I beat with a whisk by hand, because in my food processor the sour cream gets hot and does not thicken. Whip with a whisk easily and quickly enough; the sour cream should stick slightly to the whisk. Well, 5-7 minutes, no more.

Pour cream over the broken pieces and mix. Decorate the cake in layers - pieces of dough - canned pineapples (1 can) - slices of 2 bananas, etc. in several layers. Lightly coat each layer with cream. Lay it in a slide,

pressing slightly with your hands under the cone.

Pour cream over the finished slide

The sour cream will drip slightly onto the dish. It's OK. Collect it with a spoon and place it on the top of the cake, gradually it will all be absorbed into the cake. Sprinkle the finished cake with chocolate chips or crumbs.
Let it soak for 8 hours, and ideally until the next day.

And this is what the cake looks like in cross section

MY ANSWERS TO YOUR QUESTIONS

Mold size

It is more convenient to take a 22 cm mold. If your mold is larger, then I advise you to trim off the excess using some kind of plate or lid.

“Well, that's how I do it. I take a bowl, pour half a glass of sugar into it (I don’t like it too sweet), break 1 egg and grind it into a fluffy mass with a spoon. Not for long, no more than a minute. I take 200 grams of sour cream in a plastic cup or simply put an incomplete regular 250 gram glass. I immediately put some of the sour cream into the sugar-egg mixture, and put half a teaspoon of soda in the remaining sour cream. After stirring the soda in this sour cream, add it to the dough. I mix everything well. I pour 1 cup of flour there. Again, mix everything thoroughly until smooth. All. If the mold is silicone, then I do not grease it, but if it is regular, then I lightly grease it with butter or margarine. Bottom and walls. I pour the dough into the mold and put it in the oven. If the oven is preheated, then bake for 15-20 minutes. If it's cold, then more. The temperature is average, not hot. As soon as the cake smells and starts to brown, you can reduce the heat even further. Bake until dark beige. Insert a wooden toothpick into the middle of the cake, it should be dry. So the cake is ready. Remove from oven. Let cool slightly and place on a dish or plate. As you can see, I don’t stand on ceremony with this test. I don’t sow flour, I don’t beat anything in a mixer, I can put it in a cold oven and the like. I can increase the amount of sour cream to a full glass and flour to a glass and a quarter, the fat content and thickness of sour cream is any. Then the taste and density of the dough differs slightly. But it always turns out great.”

About assembling the cake

mayday82 wrote:
How do you cook it? What do you cover with?
I collect it on a large flat dish. So that the edges are free when the cream drips and needs to be picked up. I cover it with a large saucepan, but this is not necessary, you just need to make sure that there is nothing so unwanted in the refrigerator on the shelf nearby. Smile Before serving, I ALWAYS take it out of the refrigerator in advance, sprinkle it with grated chocolate and transfer it (carefully!!! Wink) to a large flat plate plate. If you do not transfer it, be sure to thoroughly wipe the edges of the dish or plate to remove dried cream and chocolate crumbs with a paper towel. Somehow like this!

Favorite review

This is a wonderful cake and an absolutely self-sufficient recipe. If you strictly follow it, don’t change anything and don’t add “gags”, then the result will exceed all expectations.

Recipe 4. Pancho cake with condensed milk

For the test:

• 4 eggs
• 2 b. condensed milk
• 2st. flour
• 2 tbsp. cocoa
• 2 tsp. baking powder

For cream:

• 900gr. sour cream (20-30%)
• condensed milk (to taste!!)
• canned peaches
• and pineapples.

* The cakes are made with condensed milk, but they are not at all sweet. I always knead the dough separately for light and dark cakes, but you can prepare the dough and divide it into 2 parts, adding cocoa to one.

For light crust: beat 2 eggs until fluffy (5 minutes), then add a can of condensed milk, beat well. Add sifted flour and baking powder. Place the dough in the mold and bake for ~25 minutes at 180C. For dark crust everything is the same, only with the addition of cocoa.

Cool the finished cakes completely.

Preparing the cream: add condensed milk to the sour cream to taste (I don’t whip the sour cream, but just stir until smooth, so it remains thick), put the cream in the refrigerator while the cakes cool.

Assembling the cake: I alternately place small pieces of dark and light cake on a plate (I don’t chop it in advance, it’s all in the process), alternating with fruit and spreading with sour cream. Occasionally I lightly squeeze the cake with my hands. I cover with the remaining sour cream and chocolate glaze. It is advisable to let the cake soak for 3-5 hours.

Pancho Cake is an amazing dessert that attracts with its unusual appearance, delicate taste and low calorie content. Thanks to a special method of assembly and soaking, this delicacy never turns out dry.

Despite the unusual name for Russia, the dessert Pancho (or Sancho Pancho) was invented by representatives of the Moscow company Fili-Baker. It was created using folk recipes for homemade cakes and the best culinary ideas as a basis.

Since the beginning of the 21st century, the popularity of this dessert has been constantly growing. The technology of its preparation is kept in the strictest confidence, so home cooks, experimenting with ingredients, have created their own methods of preparing this cake, very close to the original.

Classic recipe for Pancho cake with pineapples

This dessert perfectly combines light sponge cake, delicate cream, sweet pineapple pieces and chocolate icing.

Grocery list:

• 5 eggs;
• 600 g granulated sugar;
• 10 g baking powder;
• 250 g sifted flour;
• 10 g cocoa powder;
• 800 g thicker sour cream;
• 1 g vanillin;
• 100 g dark chocolate;
• 50 g butter;
• several pineapple rings.

Step by step recipe.

1. The yolks are removed from the whites and beaten with half the sweet sand.
2. Separately beat the chilled whites and mix cocoa, flour and baking powder.
3. All 3 masses are combined, gently stirring with a spoon from bottom to top.
4. The dough is poured into a tall round mold and placed in an oven preheated to 190°C for about 45 minutes (check the readiness of the product with a wooden skewer).
5. To make the cream, mix sour cream, remaining sugar and vanillin with a spoon. The mass is removed to cool.
6. The liquid is drained from the jar of pineapples and the rings are cut into small pieces.
7. When the biscuit has cooled, divide it into 2 layers. The lower part is generously coated with sour cream. Place some pineapples on top.
8. The second cake is cut into cubes. Each one is dipped in cream and placed in a heap on the first cake layer. Pieces of biscuit are arranged with pineapples.
9. The chocolate is combined with butter and melted in a steam bath.
10. The cake is poured with the resulting glaze and put in the refrigerator to soak for 2 hours.

How to cook with cherries?

Even a novice housewife can cook pancho with cherries. The dessert successfully combines berry sourness and delicate chocolate flavor.

Required:

• 4 eggs;
• 200 g flour;
• 20 g cocoa;
• 550 g sugar;
• 3 g salt;
• 5 g baking powder;
• 750 g high fat sour cream;
• 15 g vanilla sugar;
• 150 g canned cherries;
• 60 ml cherry syrup.

Cooking steps.

1. Mix dry ingredients: flour, cocoa, baking powder.
2. In another bowl, using a mixer, beat the eggs with salt and 250 g of sugar.
3. Sift the flour mixture into the egg mixture and mix gently, moving the spoon in one direction.
4. The chocolate dough is placed in a mold lined with parchment. The biscuit is baked for approximately 50 minutes at 180°C.
5. The finished base is allowed to cool and “rest” for 6 hours.
6. Cut off the bottom of the biscuit and set it aside. The top one is cut into cubes.
7. Combine sour cream with two types of sugar and beat with a mixer at high speed until a thick cream is obtained. Separate 300 g of sour cream mass and put it in the refrigerator.
8. The bottom cake is soaked in cherry syrup and coated with the remaining cream. The chopped biscuit is placed in the cream and mixed.
9. Assemble the cake: place cubes and part of the cherries in a heap on the bottom cake. The dessert is placed in the refrigerator for 5 hours.
10. The cooled cake is covered with the remaining sour cream from the refrigerator in an arbitrary manner. The remaining berries are dried and decorated with the finished dessert.

Pancho cake without baking in a hurry

Those who can’t handle the classic Pancho recipe will love this quick dessert option.

Required components:

• 3 ready-made sponge cakes;
• 200 g canned pineapples;
• 100 g chocolate;
• 800 g sour cream;
• 150 g sugar;
• 200 g walnuts.

Cooking process.

1. Beat sour cream with sugar until the crystals are completely dissolved.
2. The nuts are crushed into crumbs. Pineapples are cut randomly.
3. 2 biscuits are broken into small pieces, each of which is dipped in cream.
4. The bottom of the round shape is covered with cling film, a layer of nuts and then pineapples are poured on top. Next, distribute the biscuit pieces. The process is repeated until the ingredients are gone.
5. A whole sponge cake is placed on top.
6. The film is lifted and secured on top. The cake is pressed down with a flat plate and placed in the refrigerator.
7. After 2 hours, turn the dessert over and remove the film. The cake is poured with melted chocolate.

Dessert in a slow cooker

This option for preparing dessert involves adding raisins and nuts instead of canned fruits.

You will need:

• 100 g flour;
• 4 eggs;
• 100 g sugar;
• 8 g vanilla sugar;
• 450 g sour cream;
• 100 g powdered sugar;
• 70 g raisins;
• 70 g hazelnuts;
• 50 g dark chocolate;
• 40 ml liquid cream;
• 10 ml vegetable oil.

Cooking stages.

1. Beat the eggs and both types of sugar until a thick, dense mass is obtained.
2. Sift flour into eggs and mix with a spoon.
3. The dough is poured into a multicooker bowl, greased with oil.
4. The biscuit is cooked on the “Baking” program for 1 hour.
5. The finished base is removed from the multicooker and left to rest overnight. You cannot take the cake out right away - it may break.
6. Using a sharp wide knife, cut off the bottom part of the biscuit, and cut the remaining cake into cubes.
7. Raisins are steamed in boiling water for 15 minutes. Some of the nuts are finely chopped with a knife. Sour cream is mixed with powder.
8. The biscuit base is coated with sour cream. Pieces of cake are also moistened with cream and placed on top of each other.
9. Add raisins and chopped nuts.
10. Chocolate slices are placed in cream and heated in a water bath.
11. The cake is poured with the resulting glaze and decorated with whole hazelnuts.

Before serving, Pancho dessert is placed in the refrigerator for a couple of hours.

Curly Pancho cake with bananas

Pancho according to this recipe is prepared from dough of two shades, thanks to which it looks very impressive when cut.

Compound:

• 4 eggs;
• 300 g flour;
• 40 g cocoa powder;
• 400 g granulated sugar;
• 5 g baking powder;
• 200 ml milk;
• 200 ml corn oil;
• 100 ml of drinking water;
• 20 g gelatin;
• 1 g vanillin;
• half a bar of chocolate;
• 30 g butter;
• 3 medium bananas.

Step by step recipe.

1. Beat eggs with a whisk with 250 g of sugar, milk and vegetable oil.
2. Add 250 g of flour with baking powder and continue stirring with a spoon.
3. Divide the dough in half. Cocoa is introduced into one part, and the remaining flour into the other.
4. Part of the light dough is poured into the mold, then dark, again light and again dark. Bake at 180°C for 50 minutes.
5. Cool the prepared biscuit completely.
6. To make the cream, sour cream is mixed with vanillin and 150 g of sugar. Add gelatin diluted in hot water.
7. The biscuit is divided into 2 parts, the lower part is cut into cubes.
8. The base is poured with sour cream, bananas cut into slices are placed on top, then biscuit cubes, cream again and so on until the ingredients run out.
9. The cake is poured with chocolate melted with butter.

Delicacy with added prunes

This recipe has its own twist: the dough is prepared with kefir, and instead of fruit, prunes and nuts are added.

Required components:

• 1 egg;
• 160 g flour;
• 200 g sugar;
• 1 g vanilla;
• 3 g soda;
• 100 g powdered sugar;
• 200 g pitted prunes;
• 400 g sour cream 25% fat;
• 100 g walnuts;
• 50 g chocolate.

Procedure.

1. Soda is dissolved in warm kefir.
2. Separately, beat the egg with vanilla and sugar.
3. Combine both masses, add flour and leave for 20 minutes.
4. The mold is covered with baking paper and the dough is poured into it.
5. The biscuit is baked for about 45 minutes at 180°C.
6. The finished and cooled base is divided in half. The upper part is randomly cut.
7. Pour boiling water over the prunes for 15 minutes and then dry on a towel.
8. Beat sour cream with powder, add soaked prunes.
9. Pieces of cake are dipped into the cream and placed in a bowl covered with cling film. The remaining cream with prunes is poured on top.
10. The contents of the bowl are covered with the whole cake, packed in film and put in the refrigerator for 4 hours.
11. After this time, the cake is turned out onto a plate and decorated with crushed nuts and chocolate chips.

Strawberry Pancho Cake

This delicacy turns out to be very tender, aromatic and extremely tasty. It will become a real decoration of the festive table.

You will need:

• 6 eggs;
• 250 g flour;
• 80 g cocoa;
• 350 g sugar;
• 8 g baking powder;
• 0.5 kg strawberries;
• 250 g powdered sugar;
• 850 g sour cream;
• 100 g dark chocolate;
• 25 g sweet butter.

Cooking steps.

1. Beat the whites with sugar using a mixer, gradually introducing one yolk at a time.
2. Flour, cocoa, baking powder are combined. Add to the egg mixture, stirring thoroughly.
3. Place the dough in a mold with parchment in the oven and cook for 40 minutes at 180°C.
4. The cooled biscuit is divided in half. The top cake is crushed.
5. Beat sour cream with powder until thick.
6. The bottom cake is coated with this cream.
7. Strawberries cut into slices and pieces of cake in cream are placed in a circle on the base. The components are placed in the form of a slide.
8. The cake is covered with the remaining cream and decorated with chocolate and butter icing.
9. Before use, the dessert must be cooled for at least 3 hours.

A simple version with boiled condensed milk

The cake requires a lot of condensed milk, but it does not turn out to be cloyingly sweet. Its delicate taste is sure to please and be remembered by everyone.

Grocery list.

• 4 eggs;
• 40 g cocoa;
• 320 g flour;
• 800 g condensed milk;
• 10 g baking powder;
• 1 g vanillin;
• 900 g sour cream 20% fat;
• 100 g each of canned peaches, pineapples, cherries;
• chocolate bar.

Step by step recipe.

1. Beat the eggs with half the prepared condensed milk.
2. Add flour and baking powder.
3. The dough is divided into 2 parts. Cocoa powder is added to one, vanillin to the other.
4. Each cake is baked separately at 180°C for 30 minutes.
5. The cooled biscuits are cut lengthwise into 2 halves. The upper parts are broken into pieces.
6. The remaining condensed milk is combined with sour cream and put in a cold place for half an hour.
7. A base of light dough is placed on a large dish, with dark dough on top. Next, place chopped fruits and pieces of biscuit moistened with cream. Fruits and biscuits are constantly alternated, stacked in piles.
8. The dessert is poured with the remaining cream, decorated with grated chocolate and sent to steep in the refrigerator for 3 hours.

Sponge cake with butter cream

Sancho Pancho cake made according to this recipe simply melts in your mouth.

You will need:

• 5 eggs;
• 180 g sugar;
• 20 g cocoa;
• 100 g flour;
• 600 ml heavy cream;
• 90 g powdered sugar;
• 1 g vanillin;
• 120 g of various canned fruits;
• 40 g halva;
• 50 g dark chocolate.

Cooking stages.

1. The dough is mixed from eggs, sugar, flour, cocoa and vanillin.
2. Bake the biscuit at 180°C for approximately 40 minutes.
3. Whip the cream with powder.
4. The biscuit is cut into 2 layers. The lower part is soaked in cream.
5. Place the second cake sliced ​​into pieces, crumbled halva and chopped fruit on top. Everything is covered with cream.
6. The cake is kept in the refrigerator for 2 hours and sprinkled with grated chocolate.

The delicious dessert Pancho will appeal to sweet tooth lovers of all ages!

The proposed selection of sponge cakes differs from standard recipes in the special technology of formation and unusual application of cream. All of the options below are prepared using sour cream and nuts, often tinting the cakes with cocoa powder and applying a layer of chocolate glaze on top.

Cake "Sancho Pancho" - general principles of preparation and main technological points

“Sancho Pancho” differs from other cakes in a special way of assembly; it is formed in the form of a slide. In preparation, sponge cakes are used, some of which are cut into pieces and dipped in cream, after which they are laid out on a sponge base made of a whole cake.

You can bake biscuits for the crust yourself or use ready-made ones. Often, factory-made preparations are replaced with cookies. The biscuit dough for the Sancho Pancho cake is prepared with eggs, sour cream or kefir. It is left light or colored dark with cocoa powder. For contrast, when making one dessert, both light and dark cake layers are used simultaneously.

Traditionally, sour cream is prepared for this cake. The fermented milk product is mixed with sugar and beaten with a mixer until slightly thickened. When combined with granulated sugar, sour cream tends to liquefy, so for the cream it is better to take a thick homemade product or store-bought sour cream with the highest percentage of fat content.

“Sancho Pancho” is decorated with the main cream, decorated with glaze, nuts, grated chocolate, and fruits, which are often used to layer the biscuit layers.

Chocolate cake “Sancho Pancho” with chocolate glaze

Ingredients:

Large, fresh eggs – 6 pcs.;

Two glasses of wheat flour;

20% sour cream – 700 ml;

325 grams of sugar;

9% vinegar – 1/2 tbsp. l.;

A third of a spoon of soda;

100 gr. heavy homemade cream or butter;

Dark cocoa powder – 4 tbsp. l.;

80 ml milk;

A full glass of hazelnut or walnut kernels;

Canned peaches.

Cooking method:

1. Collect the whites separated from the yolks into a clean bowl and place in the refrigerator. When cooled well, remove and stir until fluffy, beating with a mixer. Then, without stopping beating, gradually add a glass of sugar into the protein mass, followed by egg yolks.

2. Combine cocoa with flour and carefully mix into the protein mass, at the end of the process add soda slaked in vinegar and mix again.

3. Cover the bottom of a clean round pan with baking paper and pour the prepared dough into it. Bake the sponge cake at 180 degrees for 40 minutes, then carefully remove from the pan and cool.

4. Whip the sour cream with added sugar. Do not add all at once, add in small portions, adding with a spoon.

5. Cut the cooled sponge cake in half lengthwise. Place the lower part on a plate, it will become the base of the cake, and cut the upper part into squares, with an edge size of about 3 cm.

6. Lightly fry the nuts, cut the pineapples into small pieces.

7. Pour a third of the sour cream onto the base of the future cake and carefully spread it over the entire surface of the cake. Sprinkle the cream layer with chopped pineapples, some of the toasted nuts and place a third of the biscuit squares on it. Pour cream over the layer of pieces and, like the main cake, sprinkle with nuts and pineapples. Form a slide from the remaining pieces of dough, layering each new “floor” in the same way.

8. Dilute cocoa in hot milk and dissolve granulated sugar. Cook the glaze over low heat, stirring occasionally, for a couple of minutes until it begins to thicken. Add butter and immediately pour glaze over cake.

Simple recipe: Sancho Pancho cake with prunes (with kefir)

Ingredients:

One egg;

A full glass of flour;

200 gr. refined beet sugar;

A small spoon of crystalline vanillin;

Half a teaspoon of soda.

Half a glass of fine sugar;

200 gr. soft pitted prunes;

High-fat sour cream – 400 gr.;

Any chopped nuts.

Cooking method:

1. Mix slightly heated kefir with soda and set aside for a while.

2. In a separate bowl, beat the egg with sugar until a fluffy snow-white mass is formed, add kefir, vanilla sugar and, whisking vigorously, add flour. Let stand for 20 minutes.

3. Sprinkle the greased pan with flour and pour the kefir dough into it, place in the oven and bake the sponge cake. Cool and cut in half.

4. Pour boiling water over the prunes for ten minutes. Dry the berries in a colander and cut crosswise into thin strips.

5. Beat sour cream with sugar, add prunes to the cream, stir.

6. Leave the bottom part of the sponge cake whole, and cut the top into pieces. Pour a little less than a third of the cream into a separate bowl, and put the biscuit pieces into the rest and mix.

7. Line the inside of a deep bowl with cling film and place the pieces of cake soaked in cream into it. Pour the reserved cream on top, cover with the whole cake and place in the refrigerator.

8. No earlier than four hours later, remove, cover the bowl with a dish and turn over. The cake will slide out of the mold on its own.

9. After rolling with a rolling pin, crush the nuts fried in a dry frying pan into crumbs and sprinkle the cake with them. Grate the chocolate on top using a fine grater.

Two-color banana cake “Sancho Pancho” (with sour cream)

Ingredients

Light cake:

1.5 spoons of soda;

Two eggs;

200 gr. beet sugar;

A spoon of table vinegar;

A full glass of high-grade flour.

Dark cake:

The same products as for light, plus two tablespoons of dark cocoa powder.

For cream:

Half a liter of 20% sour cream;

A glass of refined sugar;

100 gr. chopped walnuts.

For registration:

Two tablespoons of heavy cream or butter;

Four large, unripe bananas;

100 gr. 70% chocolate.

Cooking method:

1. Beat eggs with sour cream, granulated sugar and flour.

2. Pour baking soda into a small cup, pour vinegar over it and stir. When the mixture stops bubbling intensely, pour it into the dough and beat it well again.

3. Grease the inside of a round pan with soft butter, sprinkle semolina on top, and shake out any cereal that has not stuck to the oil layer.

4. Pour the prepared sour cream dough into the mold and place in the oven. Bake the biscuit for at least half an hour, be sure to check the readiness before taking it out.

5. Release the cake from the pan and place on a wire rack.

6. Prepare the dark cake using the same procedure. Add cocoa at the beginning of the kneading, combining it with granulated sugar.

7. Prepare sour cream. Stir granulated sugar with sour cream until the grains are completely dissolved.

8. Grind the nuts into crumbs, cut two bananas into thin rings.

9. Cut the cooled white cake in half. Cut its top and dark cake into two-centimeter cubes. Mix the biscuit cuts in a large bowl, add two-thirds of the sour cream, mix.

10. Place the bottom part of the white cake on a dish, coat with cream and place banana pieces on it.

11. Using your hands, transfer half of the pieces of dough mixed with cream onto the base and form them into a mound. Sprinkle with nuts and cover with the remaining biscuit pieces, compacting lightly without disturbing the dome shape. Brush the top of the cake with the remaining sour cream and sprinkle with nuts.

12. Melt the chocolate and butter, placing them in a water bath, cut the bananas lengthwise into thin slices. Glue the bananas using icing to the surface of the cake, placing the slices lengthwise. Drizzle the remaining glaze over the entire arrangement.

Cake "Sancho Pancho", no-bake recipe with marshmallows

Ingredients:

Three ready-made sponge cakes;

Half a cup of powdered sugar;

A small jar of canned pineapple pieces;

100 gr. roasted, shelled peanuts;

Three glasses of full-fat sour cream;

A small bar of dark chocolate;

White, not wet marshmallows;

Half a can of condensed milk.

Cooking method:

1. As in previous recipes, place one cake layer on a dish. Break the other two into pieces into a wide bowl. Add marshmallows cut into centimeter cubes and mix.

2. Strain the syrup from the pineapple jar.

3. Whisk sour cream with condensed milk and powdered sugar to prepare the cream. To make the creamy mass fluffy, add condensed milk gradually, adding a spoonful at a time.

4. Grease the whole crust base with sour cream, place half of the pineapples and finely chopped nuts on it.

5. Pour two-thirds of the remaining cream into the bowl with the marshmallows and sponge slices, stir, then place on the greased base and gently press with your hands to form a dome.

6. Pour the remaining cream over the entire cake and refrigerate for 6 hours to soak.

7. After this, pour melted chocolate over the dessert and place the cake back in the cold before serving.

How to make Sancho Pancho oatmeal cake with bananas

Ingredients:

Oatmeal – 200 gr.;

Four very fresh eggs;

250 gr. Sahara.

One and a half spoons of cocoa;

150 gr. granulated sugar;

Medium-fat, thin sour cream – 450 ml.

Additionally:

Two small bananas.

Cooking method:

1. Grind half the sugar intended for the cake with the yolks, and combine the rest with the whites and beat until fluffy. Transfer the foamy head of whites to the yolks and gently stir in, as if preparing a sponge cake, using upward movements. Add the oatmeal and carefully mix it in in the same way.

2. Transfer the dough to a form lined with parchment and bake at normal temperature for about forty minutes, cool. It is advisable for the finished oatmeal cake to rest for a couple of days, but it can be used immediately.

3. Cut the cake in half, breaking the top part into pieces.

4. Beat the sour cream and sugar well; the cream should thicken slightly. Cut the bananas into centimeter cubes.

5. Pour about a third of the sour cream to decorate the cake.

6. Pour a third of the remaining cream mixture onto a dish and place the bottom part of the oatmeal biscuit on it. Lubricate it with cream, carefully arrange the chopped bananas and half the fruit. Place some of the biscuit slices in a heap on the banana layer, moistening each one well with sour cream. Place a layer of bananas again and cover them with pieces of oatmeal dough coated with cream and seal.

7. Take one and a half spoons of the reserved cream and grind it with cocoa.

8. Gently brush the shaped cake with the remaining white cream. Place the dark creamy mixture into a pastry syringe and decorate the cake by squeezing it through a nozzle with a small hole.

9. Leave the oatmeal cake to soak for 12 hours.

A simple recipe for Sancho Pancho cake without baking using crackers

Ingredients:

Half a kilo of sweet small crackers;

A liter of full-fat, preferably homemade, sour cream;

250 gr. sugar;

150 gr. dried apricots with prunes;

76% chocolate – 100 gr.

Cooking method:

1. Beat homemade sour cream and sugar well using a mixer or whisk.

2. Add crackers to the cream, add sliced ​​bananas, stir.

3. Transfer the resulting mass into a bowl, the bottom and walls of which have been previously lined with cling film. Smooth the surface as much as possible and place in the refrigerator overnight.

4. After this, decorate the cake with chocolate. Melt the chocolate bar, first breaking it into pieces, and apply the resulting fondant to the entire cake, then refrigerate for two hours.

Cake "Sancho Pancho" - 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.

The classic recipe for this cake includes two types of sponge cake - vanilla and chocolate; sour cream and pineapple filling + walnuts. But, as with any cake, you can safely change the ingredients. For example, instead of classic sponge cakes, take chiffon sponge cake. In one blog I even saw a recipe for sponge cake with mayonnaise. In general, take the biscuit that works best for you.

You can also make changes to the filling; instead of pineapples, take cherries or bananas (tested, it’s very tasty). Or maybe you’ll even come up with some unusual combination.

The cream, by the way, can also be not only sour cream. It can be done, or it can be done simply.

And the cake design itself can be either in the classic form - a sponge mound, or a more advanced version for advanced confectioners with leveling the cake with cream.

This is a so-called designer cake that every housewife can make for herself. Only one thing remains unchanged - inside the cake consists of sponge pieces and fruits and nuts, generously sprinkled with cream.

How to make Pancho cake (Curly-haired Pinscher) at home, recipe with photos step by step.

Ingredients:

For vanilla sponge cake

1. 4 eggs
2. 180 gr. Sahara
3. 130 gr. flour

For the chocolate sponge cake:

1. 4 eggs
2. 180 gr. Sahara
3. 100 gr. flour
4. 30 gr. cocoa powder

For cream:

1. 800 g sour cream (20−30%)
2. 300 gr. Sahara
3. vanillin

1. small jar of canned pineapples
2. 150 gr. walnuts

Preparation:

First, let's prepare biscuits; I have more detailed recipes for making biscuits on my blog: and. I won’t go into too much detail, if you have questions, check out the links.

Beat the eggs with sugar until stiff peaks form (they will, of course, not look the same as separately whipped whites, but they should hold their shape).

Then add sifted flour or a mixture of flour and cocoa in the case of chocolate sponge cake to the egg mixture. Gently mix everything with upward and downward movements using a silicone spatula.

Pour the resulting dough into the prepared baking dish (line the bottom with parchment and grease the sides with oil).

Bake at 180º for 35-40 minutes in a preheated oven until a wooden skewer is dry.

Cool first in the pan, then transfer to a wire rack.

While our biscuits are baking, you can make the cream. I’ll say right away that if you later level the cake, like me, then you can safely use 500-600 grams of sour cream.

If you cannot find full-fat sour cream in your city (in many cities the maximum fat content is 15%), then I advise you to weigh it on a sieve in advance for at least 4-6 hours, and preferably overnight. During this time, excess whey will drain and thereby the percentage of fat content of sour cream will increase. But, don’t forget, in this case you need to take 15-20% more sour cream, this is how much volume is usually used with whey.

Beat sour cream with sugar at high speed for 7-10 minutes until it increases in volume. The amount of sugar can be adjusted to suit your taste.

Place the finished cream in the refrigerator for 20-30 minutes. If you did everything correctly, the cream holds its shape very well and, as they say, it holds a spoon.

Now let's get to the filling. Cut the pineapples into pieces. We will sort out the nuts from possible veins; if they are a little bitter, I advise you to fry them lightly in a dry frying pan. Chop the nuts not very finely.

Cut our biscuits into pieces, approximately 2 by 2 cm.

We make a mound of these ingredients, not forgetting that you need to leave the cream to cover the top of the cake (200 grams).

Once all the pieces of biscuit are gone, pour the remaining cream over this mound. You can also pour melted chocolate on top of the sour cream for decoration. Place in the refrigerator overnight to soak.

I made it in the form of a full-fledged cake.

I cut the chocolate cake in half. Place 1 layer of sponge cake on the bottom of the split ring. I placed pieces of biscuit on top of the circle around the ring, creating like sides, so that the cream and filling would not escape later.

The resulting well was filled with the remaining pieces of biscuit and pineapple with nuts, generously pouring sour cream over each piece.

I placed the remaining cake layer on top of everything. I left it in the refrigerator for 2 hours to harden.

This is the kind of smooth surface we need to get. To do this, of course, you only need to assemble the cake in a ring; for a better result, I advise you to lay acetate film around the circle of the ring; if you don’t have it, you can use an ordinary thick stationery file

As a result, the cake turned out to be very heavy. The cake is 22 cm in diameter and weighs 2.5-3 kg. For leveling it took me 400 grams of cream. curd cheese.

This is what I ended up with.

And here's what it looks like in cross-section.

The cake turns out light and, due to the fact that each piece is generously covered with cream, incredibly juicy. Pineapple adds a slight sourness, and nuts add a crunchy layer. This dessert will definitely please both adults and children.

Enjoy your meal.