Pineapple Pancho Cake: Easy and Delicious

Delicious, tender, simple, for any occasion! The classic Pancho cake with pineapples will appeal to sweet tooths of all ages. It is quite easy to prepare. Sour cream and fruit layer go perfectly with a fluffy and airy sponge cake. The filling can be made from strawberries, bananas or nuts.
cook time: 24h
Noah Merrick
Pineapple Pancho Cake: Easy and Delicious

Nutrition Facts (per serving)

243
Calories
10g
Fat
32g
Carbs
5g
Protein

Ingredients (8 portions)

For the biscuit::

Sugar 250 g
Wheat flour 200 g
Cocoa 2 tbsp
Eggs 6 pc
Soda 1 g

For filling::

Sour cream 600 g
Powdered sugar 150 g
Pineapples 300 g

For the glaze::

Chocolate 70 g
Cream 30 g

Recipe instructions

Step 1

Step 1
How to make a classic Pancho cake with pineapples? Prepare all the necessary ingredients. How to bake a sponge cake? Beat the eggs and sugar with a mixer until the volume increases to form a fluffy foam. Sift the flour and soda through a sieve and gently fold into the egg mixture. You may need less or more flour, depending on the required consistency. The dough should turn out like thick sour cream. Read about flour and biscuit dough at the end of the recipe.

Step 2

Step 2
Take two baking dishes and line the bottom with baking paper. Pour half of the batter into the first baking pan. Using a mixer, mix cocoa into the remaining dough and pour the dough into the second mold. (18-22cm) Place both forms in the oven, preheated to 180 degrees, bake for about 30 minutes. The times are approximate, be guided by the operating characteristics of your oven. Read more about ovens and how to choose a shape at the end of the recipe.

Step 3

Step 3
Cool the finished biscuits and remove them from the mold.

Step 4

Step 4
Cut a 1.5 cm thick cake from one sponge cake. This will be the base for the cake. Cut the remaining biscuits into cubes. There is no need to cut very finely. I left the cocoa cake for the base.

Step 5

Step 5
Open a can of canned pineapples, remove them from the can, after draining the juice into a mug. Cut the pineapples themselves into cubes.

Step 6

Step 6
How to make cream? In a deep bowl, beat full-fat sour cream (at least 25% fat) with powdered sugar with a mixer into a fluffy mass.

Step 7

Step 7
Soak the crust and cubes a little with pineapple syrup. Grease the base crust with sour cream.

Step 8

Step 8
Then dip the biscuit cubes in sour cream and spread over the crust. Next, add a layer of chopped pineapples. Place each layer slightly smaller in diameter than the previous one to form a mound of cake.

Step 9

Step 9
Then another layer of cubes, a layer of pineapples and a final layer of cubes on top. Then generously coat the sides with the remaining cream. Place the assembled cake in the refrigerator for several hours to soak and set.

Step 10

Step 10
For the glaze, break the chocolate into pieces and pour in cream with a fat content of at least 20%. Put it on the fire to warm up. While stirring constantly, wait until the chocolate melts. Cool the glaze slightly so that it is not hot.

Step 11

Step 11
Drizzle chocolate icing over the finished cake. Allow time for the glaze to harden and serve. Enjoy your tea!

Additional rubrics

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