Fruit Sour Cream Sponge Cake

Sponge cake with sour cream and fruit. The name comes from the English word "pinch", which means "to pinch". In different variations this cake is called “Curly Pinscher” or “Pancho”, “Don Pancho”, “Sancho Pancho”.
cook time: 3h
Gavin Tanner
Fruit Sour Cream Sponge Cake

Nutrition Facts (per serving)

249
Calories
13g
Fat
28g
Carbs
5g
Protein

Ingredients (8 portions)

Dough:

Salt 0.25 g
Sugar 160 g
Wheat flour 210 g
Cocoa 15 g
Eggs 2 pc
Sour cream 220 g
Baking powder 8 g
Condensed milk 150 g
Vanilla sugar 10 g

Sour cream:

Sugar 170 g
Sour cream 900 g
Vanilla sugar 10 g

Filling:

Walnuts 60 g
Cherries 230 g
Peaches 220 g

Glaze:

Butter 30 g
Dark chocolate 60 g

Impregnation:

Sugar syrup 50 ml

Recipe instructions

Step 1

Step 1
As always, dough ingredients should be at room temperature. Remove sour cream and eggs from the refrigerator 30 minutes before. I used 20% sour cream in the dough, don’t use it thicker, but less% is possible so that the dough doesn’t become too thick.

Step 2

Step 2
Prepare biscuit with sour cream. Break 2 eggs into a bowl, add simple and vanilla sugar, whisk well until smooth.

Step 3

Step 3
Add condensed milk and sour cream, stirring each time.

Step 4

Step 4
Add salt and baking powder to the flour, sifting, and add into the dough in parts. Stir until smooth.

Step 5

Step 5
The finished dough consistency should be slightly thicker than for pancakes.

Step 6

Step 6
Divide the dough into two equal parts, sift into one and add 1 tbsp. with a pile of quality cocoa. Here you can use your preference, I made a little more dark dough.

Step 7

Step 7
Cover the baking sheet with parchment; if you are not sure of its quality, it is better to grease it with butter or vegetable oil. Alternately or simultaneously, starting from the center, pour dough of different colors. The center can be left flat or made into a wave. Rock the pan a little to distribute the dough more evenly.

Step 8

Step 8
Bake immediately in a preheated oven at 180ʼ for about 20 — 25 minutes. Check readiness with a toothpick, it comes out dry — ready. Times may vary due to different ovens. Remove the finished cake directly from the baking sheet onto a wire rack, cover with a thin towel and let cool and rest.

Step 9

Step 9
Preparing sour cream. For cream, use sour cream from 20%. I took store-bought and weighed it out overnight so that the whey would escape. If the sour cream is farm sour cream or 30% or more, you can skip this step. Add plain and vanilla sugar to the sour cream, mix well until smooth.

Step 10

Step 10
Let 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
Prepare the FILLING. Chop the nuts not very finely, I cut them with a knife. If the fruit is canned, drain in a colander to allow the syrup to drain, then cut the peach into 6 pieces. Remove the pits from the cherries and sour cherries and leave them whole. If the fruits are fresh, wash and prepare them in the same way.

Step 12

Step 12
Collecting CAKE. Cut a circle d 20 — 24 cm from the cake, this will be the base of the cake, the top crust can be cut off. Break the rest of the biscuit into arbitrary pieces of different sizes. It is good to soak the base of the cake with syrup, since the sponge cake is a bit dry. For impregnation, I used ready-made syrup from canned peaches.

Step 13

Step 13
Grease the soaked base with sour cream.

Step 14

Step 14
Sprinkle nuts onto the cream and distribute alternating fruits. Place the larger pieces of biscuit in a second layer, first dip them in the cream. Alternate dark sponge cake with light one, so the cut of the cake will be more interesting and the taste will be more harmonious.

Step 15

Step 15
Lay the next layers in the same way, narrowing the top into a mound. The dome can be formed flat or in the form of “ruins”. Grease the top of the finished product with cream, cover and put in the refrigerator for 2 or more hours, or overnight.

Step 16

Step 16
Prepare CHOCOLATE GLAZE immediately before coating. Melt the chopped chocolate and butter in a steam bath and stir until smooth. I took dark chocolate, the glaze was glossy. You can melt one chocolate without butter, with a little cream added, or make a glaze with cocoa, there is no fundamental difference, it’s a matter of taste.

Step 17

Step 17
Let the glaze cool a little and immediately cover the cake. You can apply droplets and streaks from a spoon or from a pastry bag, here you can draw thin threads and any 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. I grated white chocolate on top of the glaze, imitating snow, and decorated it with “stars” made from melted chocolate.

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