Sour cream Pancho cake with pineapples. How to cook at home

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Anyone who has already made Smetannik cake using this recipe will not let you lie that this is an incredibly delicious cake! What if you add pineapples to this cake and make the cream creamier? The result will be a completely different taste, try both recipes!

Absolutely not cloying, but a very rich cake, and with cream it becomes much more tender, juicier and of course tastier. Recipe by Maria Savochkina.

You can complement it with any fruits and berries to your taste. The cream does not spread at all, so not a drop of delicious sour cream will remain in your kitchen. Any of us can handle such a simple cake without losing a lot of time and patience. A wonderful homemade cake that you can make as often as you like. The cakes can be made light, then instead of cocoa add flour in the same proportion.

The cake is designed for a 20 cm mold. If you need a smaller or larger diameter, you can easily count the ingredients using our Tortometer service.

Ingredients

For the sponge cake (2 sponge cakes per approximately 20 cm pan)

• Flour - 240 gr.;
• Sour cream 20-30% - 350 gr.;
• Cocoa - 3 tbsp;
• Sugar - 240 gr.;
• Vanilla sugar - 10 g;
• Egg - 3 pcs.;
• Baking powder - 1/2 tsp;
• Salt - a pinch.

Cream

• Sour cream 20-30% - 500 gr.;
• Powdered sugar - 100 gr.;
• Gelatin - (sheet, see your package) 10 g;
• Cream - (for heating gelatin) 50 ml.;
• Vanillin - (vanilla essence) to taste.

For filling

• Pineapple - 300-500 gr.;
• Walnut - 200-300 gr.

Festive cake with pineapples and sour cream

1. We start preparing the cake by baking a sponge cake.

Break the eggs into a clean, dry bowl and begin beating at low mixer speeds, gradually increasing to maximum.

Gradually add sugar.

Beat eggs with sugar for 10 minutes.

Mix the sifted flour with baking powder and vanilla.

Stir and add to the beaten eggs in 2 additions.

Gently stir with a silicone spatula in one direction from bottom to top.

Pour in boiling water and ml. odorless vegetable oil.

Mix everything also carefully, but thoroughly, the liquid immediately sinks down, keep this in mind, mix well from the bottom up until smooth.

For chocolate sponge cake 200 gr. replace flour with 130 gr. flour and 70 gr. cocoa powder.

I will bake in a split ring, I set the size to 20 cm. I wrapped the outside of the ring tightly with foil so that the dough does not “run away”.

I immediately place the ring on a baking sheet and pour out the dough.

I bake at 170 C for 30-40 minutes, until you test it on a dry stick.

2. Cut off the top of the sponge cake and cut it into 3 layers.

First, I lightly cut the edge not deeply in a circle, then I go deeper and cut completely.

3. Let's prepare the cream.

Place sour cream in a bowl and add powdered sugar.

I quickly combine everything with a mixer. 100 gr. I select the cream to grease the sides and top of the cake.

4. Pour gelatin with 100 ml pineapple juice. mix and leave until it swells.

Then I heat it in the microwave in short bursts for 7-10 seconds, stirring well each time.

I cool until warm.

5. Cut the canned pineapple rings into small pieces

6. Pour melted, cooled gelatin into the remaining cream in a thin stream; if it is hot, the cream will come out in lumps (I once ruined the cream like that).

I beat with a mixer just to combine the ingredients of the cream.

Add pineapples and stir.

I divide the cream into 2 equal parts so that the layers of cream are of the same thickness.

7. Place a springform pan on a dish.

I put the first cake on the bottom, the one that was on top.

I fix the mold according to the diameter of the cake so that the cream does not leak out and secure it with a clamp.

8. Soak the cake with juice and distribute one part of the cream in an even layer.

9. Cover with the second cake layer.

I press with my hands so that when it hardens, the cream and cake stick together and there is no space between them.

I soak it in juice and distribute the cream in the same way.

10. I cover with the third cake layer, the one that was on the bottom during baking.

It is the smoothest, so it is ideal for the top of the cake.

11. I press with my hands so that the cakes stick together and put them in the refrigerator for at least 3-4 hours until hardened.

12. When the cream has hardened.

I run a knife along the edge and remove the ring.

I grease the sides and top of the cake with cream.

Then I sprinkle coconut around the sides of the cake and the top of the cake.

13. For decoration, mix soft mascarpone cheese or Philadelphia powdered sugar.

I combine with a blender; there are few ingredients, so you can do without it by simply mixing powdered sugar and cheese together.

14. I transfer it to a cooking bag with a nozzle.

I decorate the cake around the edge.

I sprinkle the top with coconut and garnish with a cocktail cherry.

How to make Smetannik cake

Biscuit

Step 1. It is advisable that all products are at room temperature. Beat eggs with sugar (including vanilla) until fluffy white foam. Add sour cream and beat again.

Step 2. Sift flour and baking powder into a separate bowl. Add sifted cocoa and a pinch of salt there, stir.

Step 3: Add the dry ingredients to the wet ingredients and mix gently with a wooden spatula. Line the bottom of two springform pans with baking paper and grease the sides with butter. Pour the dough in equal proportions into two molds, shake slightly to even out and bake in a preheated oven at 200 degrees. oven for about 50 minutes at 180 degrees. Check readiness with a toothpick; it should be dry.

Step 4. Cool the finished biscuits on a wire rack. If necessary, cut off any uneven tops of the biscuits. Cut each biscuit into two even layers using a bread knife.

Sour cream-butter cream

Step 1. Soak the gelatin in cold water for about 15 minutes.

Step 2. Beat sour cream with powdered sugar and vanilla essence. Combine the squeezed gelatin and cream, heat them over low heat, never allowing them to boil. Stir until smooth. Add to the cream and beat again.

Step 3. Refrigerate for at least 1 hour. Depending on the gelatin you choose, the mass will thicken, plus or minus, during this time.

For convenience, you can transfer the cream into a pastry bag or spread it out carefully with a spatula.

For the filling , cut the pineapple into thin slices. Fry the nuts in a dry frying pan and chop.

How to make Pancho cake with pineapples

1. First we prepare the biscuit dough. Beat the eggs in a mixer with a pinch of salt until the mixture is lemon-colored. Then add vanilla and gradually add regular sugar and beat for another 5-7 minutes at high speed until the sugar is completely dissolved.
2. Add the flour and baking powder sifted through a sieve little by little into the beaten thick egg mass and mix. We have a liquid dough, half of which we pour into another container.
3. Add cocoa powder to one part of the biscuit dough and mix. We will use this dough for dark chocolate cake.
4. We line a baking sheet with sides with parchment paper and place a tablespoon of white and chocolate dough alternately in the middle, like zebra baking. We put three tablespoons of white dough, and on top of it the same number of spoons of dark dough - all the time we put it on top until one and the other dough is finished. Slightly (very carefully) tilt the baking sheet in different directions so that the dough spreads and becomes thinner, this will shorten the baking time.
5. Place the oven in a preheated oven at 190 degrees and bake the biscuit for 20 minutes. We check the readiness of the cake by piercing a wooden toothpick in the thickest part of the cake. If there are no sticky particles of dough left on it, then the biscuit is completely baked. If there are any left, put them in the oven for another 5 minutes and check again. Then remove the baking sheet from the oven to allow the biscuit to cool completely.
6. When the biscuit has cooled, cut it into small squares of approximately 3x3 or 4x4 cm.
7. Open a jar of canned pineapples and remove them from the syrup through a strainer. You can drink the syrup. If you have pineapples in a jar - in small pieces, then you can immediately use them for the filling, and if in the form of rings - cut them into pieces.
8. Now it's time to prepare the sour cream for the cake. Add vanilla sugar and powdered sugar to the sour cream and beat with a mixer until the vanilla sugar and powder are completely dissolved. You can also use granulated sugar for sour cream, but it will take longer to whip. You can see how to make sour cream for a cake here.
9. Now line the dome-shaped glass mold with cling film. Everything is ready to assemble the Pancho cake.
10. We dip the biscuit pieces briefly into the sour cream so that they are completely covered with it, and then we take them out like a pilgrim and place them in the dome-shaped form as the first layer.
11. Next, lay out the pineapple pieces and chopped nuts.
12. Instead of walnuts, you can use others - those that you like most.
13. And in the same sequence we place all the layers - sponge cake coated with cream, pineapples and nuts. We reserve the remaining sour cream for decorating the cake and place it in the refrigerator.
14. Place a flat plate of suitable size on top of the mold and press it down on the cake placed in the mold. Place a 1 liter jar filled with water on it. And let the cake form and soak for 6-8 hours, or overnight.
15. After this time, take out the cake and turn it over onto a large flat plate. Coat it with sour cream. And pour hot chocolate melted in a steam bath on top.

You can also decorate the finished Pancho cake with nuts, fruit berries, and grated chocolate. I wish everyone a bon appetit!

By the way, you can prepare sour cream Pancho cake without selecting a mold, laying it out in layers in the form of a tapering dome on a flat large plate or dish. Then you will get an option like in this photo.

Cake “Pancho” with pineapples and walnuts.

Homemade recipe for making Pancho cake (Sancho Pancho) with pineapples (peaches, bananas, cherries). At home you can prepare a very tasty cake - sponge dough, soft sour cream, fruit and nut filling and of course chocolate fondant!

INGREDIENTS:

You can also watch the recipe for making Pancho cake with pineapples in the video:

PREPARATION:

Let's start cooking with the biscuit! Break five eggs into a cup and beat until light foam. Then gradually add 250 sugar, without stopping whisking. We obtain a more stable mixture.

Now sift the flour along with cocoa and baking powder in several stages. I will only have a chocolate sponge cake, you can make a white one, or by dividing the mass, make both chocolate and white. Mix from top to bottom so that the whites do not settle. Mix until smooth, without a mixer.

I cover the bottom of a springform pan with a diameter of 24 cm with parchment paper (I do not grease the edges). I spread the dough into an even layer. You can bake the sponge cake on a baking sheet, then cut out the base circle. Cut the remaining dough into squares.

Bake the biscuit in a preheated oven at 180 degrees - 40-50 minutes until a dry wooden stick. Readiness can be checked after 30 minutes. We don’t open the oven before, otherwise the biscuit will settle). Let it cool a little in the mold. We run a knife along the edges and take out the biscuit. Let cool on a wire rack for several hours to prevent it from crumbling when cutting.

For the cream, we use full-fat sour cream so that the cream is not runny. Beat sour cream with vanilla sugar and powdered sugar at low speed. The cream is ready.

The biscuit has cooled completely. We cut off the “cap” and divide it into equal squares. Leave the bottom for the base.

Let's start assembling the cake. Place the base on a dish and lubricate it with impregnation. Next is a layer of cream, pineapple pieces and nuts. Roll the prepared squares in cream, one at a time. Leave a little cream for the top layer. Place in an even layer, sprinkle with nuts and arrange the pineapples in any order. The next layer is made of squares of smaller diameter. Again nuts and pineapples. And so on until the end of the biscuit.

We get a dome-shaped cake. We put bags or gloves on our hands and press the cake on all sides to make the layers denser.

Coat with the remaining cream, making an even layer.

Melt the chocolate and butter over low heat or in a water bath. Be careful not to overheat. Let cool a little and cover the top of the cake.

We leave it in the refrigerator for 3-5 hours for complete soaking, and of course it should be eaten cold)) “Pancho” cake with pineapples - ready!

Bon appetit!