Walnut Pancho Cake: A Tea Party Delight

So delicious and enjoyed by many — a true harmony of taste! Panchoʼs cake with walnuts is a simple cake for a homemade tea party, which, if beautifully decorated, will receive recognition on the holiday table, especially for children. Fruits and berries completely retain their color, taste and juiciness. It always turns out delicious!
cook time: 3h
Owen Truitt
Walnut Pancho Cake: A Tea Party Delight

Nutrition Facts (per serving)

272
Calories
15g
Fat
32g
Carbs
5g
Protein

Ingredients (8 portions)

Biscuit:

Wheat flour 200 g
Eggs 2 pc
Sugar 170 g
Sour cream 170 g
Condensed milk 170 g
Cocoa 30 g
Baking powder 8 g

Sour cream:

Sugar 170 g
Sour cream 900 g
Vanilla sugar 10 g

Glaze:

Chocolate 50 g
Butter 30 g

Filling:

Walnuts 100 g
Cherry 130 g
Nectarine 2 pc

Impregnation:

Syrup 30 ml

Recipe instructions

Step 1

Step 1
How to make Pancho Cake with walnuts and pineapple? Prepare the necessary ingredients for the biscuit. Eggs should be at room temperature, and sour cream, on the contrary, should be removed from the refrigerator immediately before cooking. Prepare your baking dish in advance. For information on how to choose a form, read the separate article at the link at the end of the recipe. Turn on the oven to 170 degrees.

Step 2

Step 2
Add baking powder and cocoa to the flour and mix. You can sift the mixture immediately or during kneading. Thanks to sifting, the flour will be saturated with oxygen, and the finished biscuit will be airier and fluffier.

Step 3

Step 3
Beat the eggs into a mixing bowl, add a pinch of salt and beat them into a fluffy foam using a mixer. Gradually add sugar and beat for about 3-4 minutes. The mass should become light and fluffy.

Step 4

Step 4
Without stopping whisking, add sour cream. The mass should become homogeneous.

Step 5

Step 5
Then pour in the condensed milk and mix everything again.

Step 6

Step 6
Add flour mixture into the liquid mixture in 2-3 stages. If you haven’t sifted them separately, you must do so now. The dough should be homogeneous, not very thick. Depending on the quality of flour, you may need a little more or a little less. You can read more about flour and its properties in a separate article, link at the end of the recipe.

Step 7

Step 7
Immediately pour the dough into the mold and smooth the top. I donʼt grease the silicone mold. If you have a springform pan, line the bottom with parchment and grease it a little. Bake the biscuit at 170C for about 40-45 minutes. The exact time depends on your oven. You can learn about the operating features of ovens in a separate article, link at the end of the recipe. You can check readiness with a toothpick — insert it into the middle of the biscuit and immediately remove it. If it is dry, then it is ready.

Step 8

Step 8
While the cake is baking, prepare the nuts, although this can be done in advance. If you bought peeled ones, be sure to rinse and dry them. Then lightly dry (do not fry) them in a dry frying pan and cut them not very finely with a knife. You can also grind it in a blender if you prefer.

Step 9

Step 9
Prepare products for the cream: Use sour cream with a fat content of at least 20%, this is enough for the cream to have the desired consistency. I took store-bought, quite thick, but it’s better to play it safe and weigh it out overnight. To do this, line a colander with 3-4 layers of gauze, pour sour cream into it, and tie the gauze. Place a colander on a bowl and put this entire structure in the refrigerator.

Step 10

Step 10
Mix sour cream with vanilla and simple sugar until smooth. Vanilla sugar can be replaced with vanillin. How to do this correctly, read the article at the link after the recipe. Let the cream sit on the counter for a while until the sugar dissolves, then cover and put in the refrigerator. Sugar will make the sour cream thinner at first, but in the cold the cream will thicken. There is no need to whip the sour cream; the resulting consistency will be just right to soak the cake well.

Step 11

Step 11
Leave the finished biscuit in the switched off oven with the door ajar for 5 minutes so that it does not fall off due to a sudden temperature change. Let cool slightly in the pan, then turn out onto a wire rack and leave until completely cool.

Step 12

Step 12
From the cooled biscuit, cut off the bottom 1 cm thick, cut the rest into pieces of different sizes, but not very finely.

Step 13

Step 13
You can start assembling the cake. The sponge cake turns out to be a bit dry, so it is better to soak the base of the cake, the cut-off cake layer, in syrup. I used syrup from boiled frozen cherries.

Step 14

Step 14
Then set aside 4 tbsp from the total volume of cream. with a slide, it will be needed to cover the top of the cake, use the rest for the layer. Apply a layer of cream to the soaked cake.

Step 15

Step 15
Sprinkle nuts and fruits or berries onto the cream. I took 2 nectarines and frozen cherries. I washed the cherries, sprinkled them with sugar and let them boil, left them to cool in the syrup, and then drained them in a colander. For one part of cherries you need 1/2 part of sugar. Cherries can be taken either fresh or canned.

Step 16

Step 16
Place the larger pieces of sponge cake in a second layer, having first rolled them in cream.

Step 17

Step 17
Then again make a layer of nuts and fruits. Cover them with smaller pieces of biscuit, forming a mound. Alternate layers until you run out of ingredients.

Step 18

Step 18
Lightly press the finished “mound” with your hands, leveling it so that there are no voids left inside. Cover the top of the cake evenly with the reserved cream and place in the refrigerator for soaking for at least 2 hours, or preferably overnight.

Step 19

Step 19
Prepare the necessary products for the glaze. Prepare the glaze just before coating. Melt the chopped chocolate and butter in a double boiler and stir until smooth. I used milk chocolate and the glaze turned out matte. You can melt one chocolate without butter or make a glaze with cocoa, there is no fundamental difference, it’s a matter of taste.

Step 20

Step 20
Let the glaze cool slightly and immediately cover the cake with it. You can apply droplets and streaks from a spoon or from a pastry bag, here you can draw thin threads and an arbitrary pattern. Remove the cake from the refrigerator at least 15 minutes before coating to allow it to warm up a little. You can serve as soon as the glaze sets. Bon appetit!

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