Cake “Pancho” with pineapples, prepared according to this recipe, will appeal to sweet tooths of all ages! An appetizing dessert combines a moist sponge cake, pineapple layers interspersed with walnuts and a generous amount of sour cream.
The cake is formed in the form of a slide. In addition to pineapples, you can use cherries, strawberries and other berries or pieces of fruit at your discretion for the filling. The cake is quite simple to prepare, but it turns out amazingly delicious!
Ingredients: 
For the test:
- eggs - 6 pcs.;
- flour - 200 g;
- cocoa powder - 4 tbsp. spoons;
- sugar - 250 g;
- baking powder - 1 teaspoon.
For cream:
- sour cream 20% - 400 g;
- cream 33-35% - 200 ml;
- sugar - 150 g.
For filling:
- canned pineapples - 1 can;
- walnuts - 1 cup.
For the glaze:
- dark chocolate - 50 g;
- butter - 30 g.
Pancho cake homemade recipe
How to make Pancho at home
- Break eggs at room temperature into a deep bowl. Beat with a mixer until the volume increases and a fluffy foam is obtained (this will take at least 5 minutes). Next, add sugar. Continuing to work with the mixer, we achieve the dissolution of grains of sugar in the egg mass.
- In a separate bowl, mix the dry ingredients: flour, baking powder and cocoa powder. After sifting, gradually add the flour mixture to the egg mixture. Mix carefully with a spoon, using upward movements. As a result, we obtain a viscous and homogeneous dough without lumps.
- Grease the inside of a round springform pan with a diameter of 22 cm with a small piece of butter. For convenience, the bottom of the fireproof container can be covered with oiled parchment. Pour the dough into the prepared pan, bake the sponge cake at 180 degrees for about 30 minutes. Check readiness with a toothpick.
How to make cream for “Pancho”
- Meanwhile, prepare the creamy sour cream. To do this, pour the chilled cream into a convenient deep bowl. Slightly tilting the container, beat the milk product with a mixer at minimum speed, gradually increasing the speed.
- When the cream thickens, add all the sour cream at once, and at the same time add sugar. Beat until the granulated sugar is completely dissolved.
- Let's return to the biscuit. Cool the freshly baked cake blank completely and remove the split side.
- Using a sharp knife, cut the fluffy biscuit into two parts. The bottom cake should be thin (about 1 cm high) - it will serve as the basis of our cake.
- Cut the top cake into large cubes/pieces approximately 2-3 cm in size.
- Place the thin crust on a flat plate or kitchen board. As an impregnation, pour syrup from canned pineapples over the base of the cake (about 7-8 tablespoons). Next, coat the cake with a layer of sour cream.
- Chop the walnuts with a knife. As a result, you need to get medium-sized pieces.
- Place half of the nuts and half of the pineapple pieces on the cream-smeared crust.
- Dip the biscuit cubes into the cream and spread in an even layer, hiding the pineapples and nuts. Do not forget that the cake will be assembled in the form of a slide, so each subsequent layer should be smaller than the previous one.
- Next, add half of the remaining pineapples and half of the remaining nuts.
- Cover the filling again with biscuit cubes, after dipping them in the cream.
- Next we lay out the remaining nuts and pineapples.
- Form the last layer of biscuit cubes. Coat the resulting “slide” with the remaining cream on all sides.
- For the glaze, break the chocolate into small pieces, mix with butter and melt in a water bath. After cooling slightly, transfer the icing into a baking bag and pour over the surface of the cake.
- Place “Pancho” in the refrigerator to soak for at least 3 hours. Serve with tea/coffee, cut into portions.
Cake “Pancho” with pineapples is completely ready! Enjoy your tea!
Biscuit dough makes excellent friends with all kinds of butter creams. Due to the fact that they perfectly saturate the cakes with moisture, the desserts turn out incredibly juicy and tender. But humanity never has enough! And those with a sweet tooth did not stop on their way to obtaining hyper-juicy desserts. Not only can you add fruit to add moisture to the cakes, there is another very cool way to completely saturate the sponge cake with cream.
So, the basis for preparing the Pancho cake with pineapples is the idea of cutting the cake into small cubes, each of which should be dipped in cream. We have already prepared according to the same principle. The recipe for Sancho Pancho cake with pineapples is very similar, but still has significant differences.
To avoid any difficulties in preparing Pancho cake with pineapples, follow the step-by-step recipe.
Ingredients
- Eggs - 6 pcs.
- Flour - 200 gr.
- Cocoa - 4 tbsp. l.
- Sugar - 250 gr.
- Baking powder - 1 tsp.
Cream:
- Sour cream 20% - 400 gr.
- Cream 33-35% - 200 ml.
- Powdered sugar - 140 gr.
Additives:
- Pineapples - 1 can
- Walnuts - 1 tbsp.
- Chocolate - 50 gr.
- Butter - 30 gr.
Cooking method
A few hours before cooking, remove the eggs from the refrigerator to allow them to come to room temperature.
Place eggs in a mixing bowl. Choose a container with a reserve, since during the beating process the egg mass will increase significantly.
We start working with the mixer at low speed. After 1 minute, increase the speed and beat for another 5 minutes. Then we begin to add granulated sugar a few spoons at a time. In total, the process of preparing the egg-sugar mixture will take you about 10 minutes.
In a clean deep bowl, combine the dry ingredients: flour, baking powder, cocoa.
Add baking powder if you are not entirely confident in your abilities and are worried that the dough will not rise. But if you took your time and beat the eggs properly, you can do without baking powder.
Turn the oven on 180 degrees.
Sifting, add the dry mixture in parts. You should not stir for a long time so that the mass does not lose its airiness. Achieve uniformity so that all the lumps disappear, and you can safely stop there.
We cover the bottom of the form with parchment, but do not touch the sides. There is no need to lubricate them with anything; this will help the biscuit to grow, clinging to the walls.
Transfer the dough to the prepared pan and place in the oven. While it is in the oven, you should not open the door, as this can cause the cake to settle.
We check readiness as standard using a toothpick. Once removed, allow the cake to cool quietly on a wire rack.
In the meantime, let's make the cream. Place very cold cream in a bowl. You can put the cooking container and mixer whisks in the refrigerator for 10 minutes. This will only make the whipping process easier.
Beat at low speeds first, then start adding powder and increase the speed. Continue working until the cream thickens.
Simply stir the sour cream into the whipped cream with a spatula (whisk). This will make it easier to control the consistency of the cream, and the risk of separation will be minimized.
Cut the cooled biscuit so that the height of the bottom cake is about one centimeter. Cut the remaining biscuit into cubes using a sharp knife.
I want to complement the dessert with nuts. They must first be fried and chopped with a knife.
Let's move on to assembling the Pancho cake with pineapples and walnuts.
Since our bottom layer is intact, it wouldn’t hurt to saturate it. You can use pineapple juice as an impregnation (optional, if it’s too sweet for you, dilute it with a little water).
Lubricate the base with a generous layer of creamy mixture.
Place pineapples and nuts on top.
The next layer will consist of cubes, each of which should be dipped in buttercream.
Then we lay out our additives again. Thus, alternating layers of cubes and additives, we form a slide of the dessert.
To prepare the chocolate glaze, simply melt the chocolate and butter in a double boiler.
We decorate the cake with thin chocolate smudges. To make it as beautiful as possible, it is better to use a pastry bag or syringe for this.
All that’s left to do is to let the dessert sit and soak well in the cream, after which you can serve.
“Pancho” cake with pineapples is not a know-how, however, it is a super-fashionable culinary hit. Having received a name in the Spanish style, it reached its highest point of popularity in Russia. It has become a beloved delicacy thanks to its simple recipe, simplicity of design and unforgettable delicate taste.
Dessert in the form of Pancho cake with pineapples is truly a heavenly delight. All the sweet tooths in the world will be able to confirm my words to you. It is juicy, sweet, fluffy and flavorful. And the abundance of small nuts and the most delicate creamy sour cream simply drives you crazy. Its taste will be remembered for a long time by both household members and guests, regardless of age category. Prepare this at home and surprise your family. You can also order a custom cake.
The classic version of “Poncho” is a lifelong favorite of any holiday table; its taste will outshine all other dishes.
Products for dough
- Wheat (premium grade) flour – 240 g.
- Granulated sugar - 255 g.
- Chicken eggs - 6 pcs.
- Baking powder (for any dough) - 12 g.
- Cocoa (powder) - 75 g.
Products for cream
- Heavy cream (at least 30%) – 210 ml.
- Light sour cream (15–20%) – 715 g.
- Granulated sugar - 210 g.
Products for interlayer
- Nuts (walnuts).
Glaze Products
- A bar of dark chocolate.
- Butter - 45 gr.
- Two spoons of sour cream.
Cooking the cake
Beat the cooled eggs with a mixer together with sugar for at least 8 minutes. A thick foam should appear, without a single grain of sugar.
Add baking powder and place in a water bath. Remove when the egg mass is slightly puffed up.
Sift the flour, mix it with cocoa powder and slowly add it to the egg mass, while mixing everything thoroughly.
Preheat the oven to 180 degrees, grease the mold with butter, pour out our dough. Bake for about half an hour. It is better not to open the oven often; monitor the operation through the glass. The cake should rise and brown. We check the final result with a match, piercing the biscuit with it.
Preparing the cream
While the sponge cake is baking, prepare a delicate cream for it. Pour the cold cream into a deep cup, for example, for a mixer. Beat the creamy mixture at a slight incline until it becomes an airy foam. Slowly add sugar to the thickened cream, continuing to beat. When the sugar dissolves, add cold sour cream. We use the mixer again. If there is time left, put the cream in the refrigerator.
Laying
Remove the cake and leave it until completely cooled. We cut the lush layer into two using a large knife or fishing line. The lower part should not exceed 1.5 cm. This will be the basis of the future culinary masterpiece. Place it on a beautiful dish.
We cut the upper part into small squares, approximately 2x2 cm. Many housewives tear the cake into pieces with their hands, so the cake turns out more loose. But this is at personal discretion. If the sponge cake has risen very high, you can cut it into several layers so that the pieces on the cake are not huge and are well soaked.
Lightly sprinkle the base with pineapple juice and grease it with the prepared cream. Chop the nuts in a mortar or knife and sprinkle the cake with half of what you got.
In small slices, pineapple mode. We divide in half. Place the first half on top of the nuts. Gently dip the biscuit cubes into the cream and place them layer by layer on the main layer. Each layer should be the same. Place pineapples and nuts in the center, either in layers or all together. Evenly pour the remaining cream on top, carefully distribute everything so that the cake becomes snow-white on all sides.
Preparing the glaze
Grind the chocolate and cold butter, add sour cream and mix everything. Place in a water bath or over very low heat. Stir over the fire without stopping. Cool slightly so that the hot glaze does not cook the cream. Watering from top to bottom in longitudinal stripes all around the circle. Place in the refrigerator for 2-3 hours.
Chocolate cake “SanchoPancho” with pineapples
An equally delicious variation on making Pancho cake, especially for those who love chocolate sponge cake.
Products for dough
- Wheat (premium grade) flour – 340 g.
- Lemon juice – 20 ml.
- Granulated sugar - 255 g.
- Chicken eggs - 7 pcs.
- Soda - on the tip of a spoon.
- Cocoa (powder) - 175 g.
- A pinch of salt.
Products for cream
- Heavy cream (at least 30%) – 410 ml.
- Butter – 100 g.
- Light sour cream (15–20%) 1000 g.
- Granulated sugar - 210 g.
Products for interlayer
- A can of canned pineapples.
- A couple of slices of canned peaches.
- Nuts (hazelnuts).
Glaze Products
- A bar of dark chocolate.
- Butter - 45 gr.
- Two spoons of sour cream.
Preparing the dough
Take cold eggs and separate them into yolk and white. Mix the yolk with sugar and cocoa, foam with a mixer or manually, but until the sugar grains are completely dissolved. Add flour in a thin stream, stirring constantly. Using a mixer, beat the whites with salt. You need to work for at least 5 minutes for foam to form. Add to the future dough, stir everything thoroughly. Quench the soda in lemon juice and pour into the total mass, mix again.
Preheat the oven to approximately 180-190 degrees. Grease the mold with butter (butter). Pour in the dough and bake for about 25 minutes.
Preparing the cream
Mix cold cream and sour cream in a deep bowl. Beat everything thoroughly using an electric whisk or mixer. You need to work for at least 5 minutes, a thick foam should form. Add sugar and soft butter. Beat everything again, again for at least 5 minutes, put the cream in the refrigerator.
Laying
Cool the finished chocolate cake, cut it into two or three parts, depending on the resulting height. The lower part should be no more than 1 cm. Place it on a wide festive dish. Lubricate the bottom part with cream. Cut the pineapples into pieces, divide them in half and arrange them in a circle, leaving space for the peaches. We lay out all the peaches. We distribute some nuts on top, having previously crushed them.
Tear the remaining biscuit into pieces or cut into small squares, about 2.5 x 2.5 cm. Dip each square into butter cream and place it in the first even layer.
Divide the chocolate bar into two parts, one will be used for icing. Rub the second one onto the first layer. In a circle, so that there is enough everywhere.
Place the next pieces moistened with cream, repeat the chocolate sprinkling, add a few nuts. Place the rest of the cubes, also dipping them in the cream. Place pineapples on top and sprinkle all the nuts. Grease the cake generously with cream and level it so that it is snow-white on all sides.
Preparing the glaze
Break the remaining chocolate and place it in a metal cup. Add sour cream and butter there. Place on low heat and stir. When everything has melted until smooth, we will have our glaze. Cool slightly for basting. You should pour it carefully, in a circle, so that the top of the cake is chocolate, and the bottom remains as snow-white as possible. Place the cake in a cool place for a couple of hours.
The guarantee of a well-cooked sponge cake is properly beaten eggs. Some people separate the whites from the yolks and work with them separately, while others prepare a water bath for the eggs. In both cases, the biscuit turns out perfect. But no less important is high-quality flour, which must be sifted. In general, quality products produce quality results.
Once you learn how to make one cake, try it another time.
Today we have a very tender and airy Pancho cake for dessert. My friends recommended the recipe to me, praising the ease of preparation and taste of the cake. I decided to cook it, but I didn’t even think that it would turn out so delicious! The cake came out magical. Everything about it is perfect: light chocolate sponge cake, low-fat sour cream, pieces of sweet pineapple, and, of course, chocolate icing. If you have never heard of this recipe for Pancho Chocolate Cake with Pineapples, be sure to try it. I promise it will become one of your favorites.
The chocolate cake with the sonorous Italian name “Pancho” looks very interesting and is shaped more like a miniature volcano. But even its appetizing appearance will not convey the whole extravaganza of taste. It is fabulous, amazing, delicious... Perhaps my vocabulary of epithets is not enough to describe this cake. Well, what is there to describe here? It couldn't be easier to prepare, so I suggest you roll up your sleeves and start making this divine dessert.
Ingredients:
for chocolate sponge cake:
- 5 eggs;
- 1 tbsp. Sahara;
- 1 tbsp. flour;
- 3 tbsp. cocoa powder;
- 1 tsp soda;
- 1 tbsp. vinegar.
for cream and filling:
- 1 can of pineapple (680 g);
- 800 ml 20% sour cream;
- 1 tbsp. powdered sugar.
for chocolate glaze:
- 1 bar of dark dark chocolate (90-100 g);
- 50 g butter.
Step-by-step recipe for Pancho cake with pineapples
1. First, let's prepare the chocolate sponge cake. The biscuit dough cooks very quickly, so immediately turn on the oven and set the temperature to 200 degrees.
Break the eggs into a deep bowl and add sugar.
2. Beat everything with a mixer at high speed until it forms a strong foam.
3. Add flour. It is better to use premium flour, since the quality of the resulting biscuit directly depends on the flour. To better saturate the biscuit dough with oxygen, it is advisable to sift the flour first.
Add cocoa powder. Quench the soda with vinegar and add to the rest of the ingredients. This technique is needed to avoid the smell of soda in the finished baked goods. But thanks to soda, the biscuit dough will rise well during baking and the cake will turn out more airy.
4. Mix everything first with the mixer turned off so that all the flour and cocoa do not scatter. And then turn on the mixer at high speed and beat for 1-2 minutes. The dough should be liquid, with many small bubbles. The consistency of the dough is something between thick, fatty kefir and liquid sour cream.
5. Pour the dough into a baking dish with a diameter of 25-30 cm. If you use a silicone mold, you do not need to treat it with anything, but a metal mold must be greased with vegetable oil so that the biscuit does not stick. Bake in an oven preheated to 200 degrees for 20 minutes (it is better to place the pan in the lower part of the oven).
6. The chocolate sponge cake is ready. Now it needs to be allowed to cool in a warm place without drafts so that the dough does not shrink too much.
7. Remove the cooled biscuit from the mold. To make the biscuit more tender and moist, I recommend wrapping it in cling film and keeping it in the refrigerator for a couple of hours, or you can leave it overnight. And if you don’t have time and your family is excitedly waiting for a delicious cake, you can simply take note of this nuance. Cut the biscuit in half as shown in the photo.
8. We got 2 cake layers, one of which will serve as the basis for the Pancho cake with pineapples, and we will cut the second into medium cubes.
9. Place the base cake on a plate for serving the cake.
10. Place the sour cream in a separate deep bowl and add powdered sugar.
11. Gently beat everything with a mixer until smooth. The cream turns out very pleasant, liquid and non-greasy.
12. Grease the chocolate cake with sour cream.
13. Open a jar of pineapples. We don't need the juice, pour it into a separate mug and set it aside. Place pineapple pieces on the crust with cream.
14. Add chocolate biscuit cubes on top.
15. Pour a little sour cream over it.
16. And again lay out the biscuit cubes.
17. Alternating layers of sponge cake with sour cream and pineapples, we form a “volcano” or “slide”, as you like.
18. Pour the remaining sour cream on top and put the cake in the refrigerator.
19. Prepare chocolate glaze in a water or steam bath. To do this, pour a little regular tap water into a saucepan or saucepan and place a glass or metal bowl in the water. Add diced butter and broken dark chocolate. Bring the water to a boil and stir the icing until the chocolate is completely dissolved in the butter.
20. Chocolate dissolves quickly as it begins to melt at 40-45 degrees Celsius. The icing is warm and can be used immediately to decorate the cake.
21. Pour chocolate glaze over the cake. If the cake has been in the refrigerator for a long time and has cooled significantly, the icing begins to set instantly.
22. We put our beauty in the refrigerator until the chocolate icing completely hardens. The better the cake sits in the refrigerator, the tastier it will be.
The most delicious Pancho cake with pineapples is ready! Cut and enjoy this light and delicate dessert. Bon appetit!
Pancho is a fairly famous dessert with amazing taste.
It is never dry thanks to a special method of assembly and impregnation.
It's hard to believe that you can make such a gorgeous dessert from an ordinary sponge cake and sour cream. There are many variations and recipes, but pineapple cake is especially delicious.
Pancho cake with pineapples - general cooking principles
Cakes. For Pancho, you can use absolutely any sponge cake, the main thing is that it is porous and airy, capable of absorbing a large amount of cream. The classic recipe uses chocolate cake layers, but it turns out just as delicious with vanilla sponge cake.
Cream. In the classic version, it is prepared on the basis of sour cream and sugar. But cream, condensed milk, and spices can also be added. It is better to use fatty sour cream for the cream, in which case it will not liquefy too much after combining with sugar.
Pineapples. You can use fresh, but more affordable and convenient to use canned fruits. Before putting it in the cake, you need to strain the syrup well so that it does not accumulate at the bottom of the dish with the cake.
Glaze. It is the finishing touch to the cake. You can simply melt the chocolate with a little sour cream or butter. Or you can make cocoa glaze. But some housewives prefer not to waste time and simply sprinkle the cake with chocolate chips, nuts, and decorate it to their taste.
Nuts. Frequent companions of Pancho. A particularly delicious dessert is made with walnuts, but you can also use peanuts or hazelnuts. Before using, it is better to fry them or dry them in the oven, it will be tastier.
Recipe 1: Classic Pancho Cake with Pineapples
A version of Pancho cake with pineapples from a classic sponge cake. We will add a little ripper to it to make the cake fluffy and porous.
Ingredients
For the biscuit:
300 grams of sugar;
A packet of ripper;
Flour 1.5 cups;
2 spoons of cocoa.
The cream will require:
Sour cream 800 grams;
Vanillin;
300 grams of sugar.
For the glaze:
Chocolate bar;
50 grams of butter.
For the filling we use 300 grams of canned pineapples.
Preparation
1. Bake a biscuit. Separate the yolks and whites into different bowls. Pour sugar into the yolk mixture and beat until foamy. Separately beat the whites and combine both masses. Mix the baking powder with flour and cocoa, add it to the egg foam, mix with your hand, from bottom to top. Pour the dough into a round pan and bake until done at 190 degrees. The time depends on the thickness of the cake; check by piercing a match.
2. To make the cream, simply mix sour cream with sugar and vanilla with a spoon. Do not stir for a long time so that the mass does not become liquid. Put it in the refrigerator for now.
3. Drain the juice from the pineapples and cut into pieces of any size as you like.
4. Cut the cooled cake in half into two layers. Grease the bottom layer generously with sour cream and lay out the pineapple pieces.
5. Cut the second cake into squares. Dip each piece in sour cream and place in a heap on top. Arrange creamy pieces with pineapples.
6. Break the chocolate and melt together with the butter until dissolved. This can be done in a microwave oven or in a water bath.
7. Pour the cake over the top and let it soak for at least 2 hours.
Recipe 2: Pancho Cake with Pineapples and Walnuts
The recipe for an incredibly delicious Pancho cake with pineapples, which has an amazing aroma of walnuts. We make the biscuit with condensed milk.
Ingredients
For the biscuit:
A can of condensed milk;
A packet of ripper;
250 grams of flour;
3 spoons of sugar;
Spoon of cocoa.
In cream:
700 gr. fat sour cream;
250 grams of powdered sugar;
Glaze:
100 grams of chocolate;
40 grams of butter;
Spoon of sour cream.
For the layer you will need canned pineapples and walnuts, quantity as desired.
Preparation
1. Make a sponge cake. To do this, beat a broken egg with sugar, add condensed milk and mixed flour with cocoa and baking powder. Mix everything thoroughly and bake until done.
2. Mix powder and sour cream.
3. Chop the nuts, but not finely. Fry in a frying pan or simply dry in the oven, which is very convenient, since it should be hot after baking the biscuit.
4. Cut the baked cake into two parts. Grease the bottom layer with cream, lay out nuts and pineapples.
5. Cut the top cake into pieces, grease them with cream and lay them in layers, as in the previous recipe. Don't forget to top everything with pineapple pieces and sprinkle with nuts.
6. Melt chocolate with butter and sour cream, pour over the cake and sprinkle nuts on top.
Recipe 3: Pancho Cake with pineapples and vanilla sponge cake in boiling water
You can prepare a popular cake not only with chocolate cake layers. It's also delicious with vanilla sponge cake. We will prepare the glaze for this dessert from cocoa powder.
Ingredients
For the biscuit:
Vanillin;
150 grams of flour;
3 tablespoons of oil and boiling water;
A glass of sugar;
A packet of ripper.
In cream:
Large glass of sugar;
600 grams of sour cream.
Glaze:
3 spoons of milk;
Spoon of butter;
2 spoons of cocoa;
70 grams of powder.
For the filling, 200-300 grams of pineapples, you can also take any nuts. Peanuts go especially well with vanilla Pancho.
Preparation
1. For the sponge cake, beat the eggs and sugar into a stiff foam, add separately mixed vanilla, flour and baking powder. Immediately add boiling water and vegetable oil. Stir and bake until done at 180 degrees.
2. For the cream, simply mix sour cream and powder.
3. Assemble the cake in the same way as in previous recipes. Layer the pineapple pieces, don’t forget to sprinkle the layers with nuts.
4. For the glaze, mix all the ingredients, heat in a water bath, cool slightly and pour over the cake.
Recipe 4: Pancho Cake with Pineapples without Eggs
This cake recipe can be a real lifesaver if you don't have eggs at home or just don't want to use them. The cake also turns out to be loose, porous, and absorbs the cream well.
Ingredients
For the test:
0.15 kg sugar;
0.15 kg sour cream;
1 bag of ripper, you can take soda;
100 gr. drain oils;
Flour 1.5 cups;
Spoon of cocoa.
In cream:
600 grams of sour cream;
250 grams of powder;
200 grams of pineapples.
We use any glaze, from the above recipes.
Preparation
1. Mix sour cream with sugar until the sand is completely dissolved, add melted, but not hot, butter. Mix flour with baking powder and cocoa, knead the dough. Pour the mixture into the mold and bake.
2. For the cream, mix sour cream with sugar.
3. Cut the pineapples into small pieces.
4. Assemble the Pancho cake in the same way as in previous recipes.
5. Pour glaze on top and remove the dessert for a couple of hours to soak.
Recipe 5: Pancho Cake with Pineapples without Bake
A very quick version of pineapple cake for lazy housewives, or those who do not have time to bake a sponge cake. You can prepare a wonderful dessert in 15 minutes. We will use ready-made cakes, but since they are often not very sweet and differ from homemade cakes, we need to change the cream a little.
Ingredients
For cream for one pack of sponge cakes 400 g:
400 grams of sour cream;
150 grams of condensed milk;
150 grams of powder;
A pinch of vanillin.
Any glaze, 250 grams of pineapples, 100 grams of nuts.
Preparation
1. Mix sour cream with powder, add condensed milk and vanillin. Mix everything well and you can start assembling.
2. Cut the pineapples into cubes, chop the nuts and fry. You can fry it and then chop it, it makes no difference.
3. Since there are three cake layers in the pack, we cut two of them into pieces, leaving one for the base.
4. Grease the base with cream, sprinkle with pineapple and nuts, dip the remaining pieces of biscuit in the cream and place on top. Sprinkle fruits and nuts into each new layer. Coat the top of the cake with the remaining cream.
5. Fill Pancho with glaze.
Recipe 6: Pancho Cake with Pineapples, Bananas and Buttercream
Instead of sour cream, you can use any other cream, but it should not be too thick, otherwise the cake will not be very juicy and it will take a lot of time to soak. We use any of the above recipes for sponge cake.
Ingredients
For cream:
Half a can of condensed milk;
Half a glass of fresh milk;
300 ml of heavy cream from 30% and above;
Vanillin;
200 grams of pineapples;
2 bananas.
Any glaze, at your discretion. You don't need to fill this cake, but sprinkle it with grated chocolate.
Preparation
1. Peel the bananas, cut one in half lengthwise and cut into half rings. We simply cut the second one into rings.
2. Decant the juice from the pineapples and cut into cubes.
3. Cream must be whipped with powdered sugar into foam. Pour condensed milk and fresh milk in small portions.
4. Assembling the cake. Apply a layer of cream to the base, then banana slices and pineapple cubes. Place the remaining pieces of biscuit, grease with cream, add bananas and pineapples. Cover the mound with cream on all sides and put the cake in the refrigerator for an hour.
5. Decorate with grated chocolate or icing.
Recipe 7: Pancho Cake with Pineapples and Marshmallows
For this version of Pancho, in addition to canned pineapples, you will need vanilla marshmallows. Fruit and chocolate are not suitable, as they will interrupt the taste. We use any sponge cake, we also prepare the icing at our discretion.
Ingredients
For cream:
Half a liter of sour cream;
Half a can of boiled condensed milk;
2/3 cup powder.
Filling:
200 grams of pineapples;
300 grams of marshmallows.
Preparation
1. Mash the boiled condensed milk with a fork until the consistency becomes homogeneous. Gradually add sour cream, mix thoroughly. Pour in the powder, stir and place in the refrigerator.
2. Cut marshmallows into round slices, 4 mm thick. We use a sharp knife.
3. Cut pineapples into cubes.
4. Assembling the cake. To do this, apply a layer of cream to the base, place pieces of pineapple and spread marshmallows on top over the entire area. We cut the remaining marshmallows into pieces and use them in layers.
5. Dip the sponge cake pieces in the cream and assemble the cake as usual, making layers from the remaining marshmallows and pineapples. Coat the top with cream and decorate with glaze.
To level the surface of the cake and make a neat mound, put on rubber or cellophane gloves, gently press the cake on top and cover with a new layer of cream.
If you want to sprinkle nuts on top of the cake, you need to do this before the glaze hardens. In this case, the sprinkles will stick well.
Do you want to check the readiness of the biscuit, but don’t have anything wooden at hand to pierce? Just press the crust with your finger. If the hole is restored, the biscuit is ready. If it remains, it is still raw and requires extension.
To prevent the cream from flowing on the cake, the glaze must be cooled to a lukewarm state before pouring. But it is important that it does not start to harden, otherwise it will be difficult to apply.
To ensure that the glaze hardens quickly and does not melt the cream, the cake must be kept in the refrigerator before coating.
