Pineapple Pancho Cake

The light and delicate Pancho cake will be appreciated by your family and friends.
cook time: 8h
Caleb Huxley
Pineapple Pancho Cake

Nutrition Facts (per serving)

286
Calories
16g
Fat
31g
Carbs
5g
Protein

Ingredients (12 portions)

Dough:

Eggs 6 pc
Wheat flour 200 g
Cocoa 40 g
Sugar 250 g
Baking powder 4 g

Filling:

Pineapples 200 g
Walnuts 50 g

Cream:

Sour cream 500 g
Heavy cream 300 ml
Powdered sugar 200 g

Glaze:

Dark chocolate 50 g
Butter 50 g

Recipe instructions

Step 1

Step 1
Beat eggs with sugar until the mass doubles. Add baking powder to the sifted flour and add it to the egg mass. Take a springform pan with a diameter of 22cm. and cover the bottom with parchment. Place half of the biscuit in a mold and bake at 180 degrees Celsius for 30 minutes. Add cocoa to the second part and set to bake for 30 minutes at 180 degrees Celsius.

Step 2

Step 2
While the cakes are baking, prepare the cream. Whip the cream with powdered sugar until thick. Add sour cream and continue beating until smooth. Roughly chop the pineapples and finely chop the nuts with a knife.

Step 3

Step 3
Cut the cooled cakes lengthwise into two parts. Cut one part white and two parts chocolate sponge cake into arbitrary cubes.

Step 4

Step 4
Place the white sponge cake crust on a plate and form the cake. Soak the cake with pineapple syrup and spread with cream. We spread some of the pineapples and nuts, put the biscuit mix on top, after dipping it in the cream. Apply plenty of cream and repeat the operation. We form the cake into a mound.

Step 5

Step 5
With the remaining cream, coat the cake on all sides. Melt butter with chocolate in a water bath. Pour the cooled glaze over the cake and put it in the refrigerator for 4-6 hours. Thanks for watching and reading my recipe. Bye everyone and enjoy your tea.

Additional rubrics

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