Cake biscuit pancho recipe. Step-by-step recipe for making Pancho cake. Video recipe for making Pancho cake with cherries and nuts

Today we offer to cook just a confectionery hit - Pancho cake. On this cake, the Fili Baker company simply got rich. This is really a very tasty, cool cake. Its huge plus is that the cake is made quite simply. Despite the large number of ingredients, making it is quite simple. Below are a few recipes and ways to prepare this dessert. Choose the option that is convenient for you and cook this wonderful cake.

Pancho cake consists of four parts: biscuit, filling, cream and icing, which covers the top of the cake.

For the biscuit dough, take:

• 200 grams of flour;
• 250 grams of sugar;
• 4 tablespoons of cocoa powder;
• One teaspoon of baking powder;
• 6 chicken eggs.

Also, to prepare a biscuit, we need a baking dish. It is best to take a detachable form, it is convenient to cook in it.

The cream in this sour cream cake is a big yummy.

For the cream we need:

• 400 grams of sour cream (25-30%);
• 150 grams of sugar;
• 200 milliliters of the fattest cream (30-35%).

The filling uses fruits and nuts. The classic Pancho uses pineapple, walnuts.

For the filling, take:

• a jar of canned pineapples;
• a glass of peeled walnuts.

For glaze, take:

• 50 grams of dark chocolate;
• 40 grams of butter.

Whisk all the eggs into the mixing bowl. Eggs are best taken at room temperature, so it is better to get them out of the refrigerator in advance.

Beat the eggs for 5-7 minutes until the egg mass increases. Then gradually add 250 g of sugar and beat for a few more minutes until the sugar is completely dissolved.

In a separate bowl, mix 200 g of flour, 4 tablespoons of cocoa and a teaspoon of baking powder.

Sift the resulting dry mass through a sieve and then gradually add to the egg mass. Mix gently with a spoon or spatula until smooth. The dough is ready, only Pancho is left.

As mentioned above, it is more convenient to use a detachable form. She needs to be prepared. To prevent the biscuit from sticking tightly to the bottom of the mold, cover it with parchment. Grease the edges of the mold with a little butter and sprinkle with flour.

Pour all the dough into the prepared form and send it to the oven. The classic temperature for baking a biscuit is 180 degrees. Bake for 30-40 minutes. We check the readiness of the biscuit with a wooden toothpick. If it comes out dry after piercing the cake, then the biscuit is ready. If toothpick is damp, continue baking.

Once ready, let the cake cool down. We shift it to the grid. If you don't have a wire rack, leave the biscuit to cool in the form it was baked in.

The best thing we can do is let the biscuit rest for a while. For example, at night send it to the refrigerator. In the morning, the biscuit will be much tastier than just cooked.

Let's make cream

Take 200 milliliters of cold cream and beat well. Add 400 g of sour cream, 150 g of sugar to the whipped cream and beat again until the sugar is completely dissolved. The cream is ready.

Powdered sugar can be used instead of sugar.

From the cooled cake, you need to make the basis for Pancho. This will be a thin piece of biscuit that needs to be cut off from the bottom of the cake. We cut off a layer 1 centimeter thick. We transfer this thin cake to a flat plate and soak it a little with canned pineapple syrup. Approximately 6-7 tablespoons of syrup will be enough.

Cut the rest of the cake into small cubes. Of these, we will collect a slide of the classic Pancho cake.

Lubricate the cake with sour cream.

Grind a glass of peeled walnuts with a knife.

On a cake smeared with sour cream, spread half the chopped pineapples and half the nuts.

When we have covered the next layer with cubes, lay out a layer of half of the remaining pineapples and nuts. And so on, alternating layers to the very peak of the cone.

Top the Pancho cake with sour cream.

Cooking chocolate icing

Melt 50 g of dark chocolate and 40 g of butter in a water bath. Allow the frosting to cool slightly and pour over the cake.

The finished cake should be allowed to soak for at least 3 hours. We put it in the refrigerator. While it is in the refrigerator, you can see how to cook the popular one lately.

After a while, you can enjoy the classic Pancho cake.

To prepare a biscuit, take:

• 135 grams of flour;
• 250 grams of sour cream (fat content 20%);
• 3 chicken eggs;
• A glass of sugar;
• A couple of teaspoons of soda, quenched with vinegar;
• Two tablespoons of cocoa.

For the cream you will need:

• 500 grams of cottage cheese;
• 400 grams of butter;
• 200 grams of peeled and chopped walnuts;
• 200 grams of powdered sugar;
• A jar of canned peaches;
• Vanillin.

For glaze you need:

• 100 grams of dark chocolate;
• Two tablespoons of granulated sugar;
• Three tablespoons of milk;
• 80 grams of butter.

Separate the yolks from the whites. Combine the yolks with sugar.

Whisk the egg whites in a separate bowl.

Gently fold the beaten egg whites into the yolks. Whisking constantly into the egg mixture, gradually add the sour cream.

Add flour, mix well. Add slaked soda and mix again.

We cover the form with baking paper and pour 1/3 of the dough into it, level it.

We bake a light cake at a temperature of 200 degrees for 15 minutes.

Add two tablespoons of cocoa to the rest of the dough and mix well.

Pour the dark dough into a baking dish lined with paper and bake the chocolate cake until cooked.

Let's make cream for Pancho cake

Whisk butter at room temperature. While continuing to beat, add the powdered sugar little by little.

We combine the cottage cheese mashed through a colander with walnuts.

Then add the oil mass one spoon at a time to the nuts with cottage cheese, mixing thoroughly after each addition. Add vanillin at the tip of a knife and mix well.

Cut the chocolate cake into cubes 1.5 by 1.5 cm.

Peaches cut into small pieces.

Cover a deep bowl with cling film. Put a small amount of cream on the bottom. Put the cake cubes on top at a small distance from each other. Between them lay out the pieces of peach.

Spread a little cream on top, tamping it into the voids.

Repeating the layers, lay out the cake cubes, fruit and cream. On the very top we spread the light biscuit cake, lightly tamping it with our hands. In this form, we send the Pancho cake to the cold for impregnation for 6-8 hours.

Then turn the cake over on a wide dish, remove the cling film.

Cooking icing

Mix sugar with milk in a small bowl. Heat over a fire, stirring to dissolve the sugar.

Melt the chocolate in a water bath.

Gradually pour the hot milk with sugar into the melted chocolate and stir until smooth.

Add the butter and melt it into the chocolate mixture.

Pour glaze over Pancho cake and let it harden. We decorate to your liking.

Pancho cake with pineapple and sour cream

The cake prepared according to this recipe contains two types of biscuit - with cocoa and without cocoa. In the filling we will use pieces of biscuit, canned pineapples (you can use bananas), nuts, strawberries. Pancho cake with cherries is very tasty.

Sour cream will bind the pieces into a single cake. On top of the traditional chocolate filling for this cake. The cake is quite large, about 2 kilograms

Let's start with the biscuit. The recipe is simple and homemade. We will measure everything in glasses with a volume of 250 milliliters.

For a biscuit, take:

• 2.5 cups flour;
• A couple of glasses of sugar;
• A bag of baking powder (11 grams);
• Four eggs;
• A glass of milk;
• A glass of refined vegetable oil;
• Tablespoon of cocoa.

Mix flour with baking powder.

In a separate bowl, beat the eggs with a mixer. While continuing to beat, gradually add sugar in small portions. After adding all the sugar, beat for another 3-4 minutes.
You should get a light light air mass.

Pour in one glass of milk, stir. Add a glass of refined vegetable oil. We mix.

Mix the prepared flour with baking powder into the dough. Here you need to act quite quickly so that our biscuit does not become dense. If you keep kneading for a long time, then the baking powder will work at the kneading stage, and we need it to raise our biscuit during baking. In this case, the dough should be homogeneous without lumps.

Take a deep baking sheet lined with baking paper. In our case, a baking sheet measuring 38 by 32 cm. We raise it on one side, substituting a regular plate. Pour half of the batter onto the baking sheet.

Add a tablespoon of cocoa to the rest of the dough. Mix and pour onto the other side of the baking sheet. The plate must be removed.

We bake a biscuit for the Pancho cake in an oven preheated to 180 degrees. Baking time approximately 50 minutes. Do not open the oven for the first 30 minutes, and then check the readiness of the biscuit with a wooden toothpick. If a toothpick inserted into the center of the cake comes out dry, the cake is ready.

Turn the cake over to the surface, remove the baking paper. Using a round template, cut out the base for the cake. If you want the base to be thinner, you can cut it. This is easier to do with dental floss.

Cut the rest of the cake into cubes.

Prepare sour cream

For cream, take:

• 1 kilogram of sour cream 20%;
• 1 cup of sugar;
• 500 grams of canned pineapple;
• 20 grams of soluble gelatin.

Pour the gelatin into a bowl, fill it with canned pineapple syrup (200 ml) or water. We stir. Let stand for 10-15 minutes. And then with gentle heating, dissolve the gelatin. Gelatin is different, so dissolve it according to the instructions on the package.

Beat sour cream with sugar. Add sugar gradually. Since we use 20% sour cream at the end of whipping, it will remain quite liquid. This is fine.

Pour the warm gelatin solution through a strainer. We stir. The cream turns out to be quite liquid, but gradually the gelatin will begin to work, and the cream will thicken.

We put a little cream on the base for the cake, lay out a few pieces of chopped pineapple and biscuit cubes. We collect the cake in layers, constantly spilling cream.

In order for the cake to turn out without voids, periodically compact it with your hands.

Fill the finished cake with sour cream. We send the cake to the refrigerator for at least 3-4 hours.

Drizzle the cake with chocolate icing. It can be prepared by dissolving 50 g of chocolate and 30 g of butter in a water bath or microwave.

We put the Pancho cake for 20-30 minutes in the refrigerator so that the icing freezes and you can call your relatives and friends for tea.

Happy baking and good mood!

Pancho is a well-known cake that is produced by the Fili-Baker company, which supplies various confectionery products to stores. The step-by-step recipe for this dessert is kept by the company in the strictest confidence. But today you can easily find a lot of "folk" cooking instructions that allow you to independently reproduce the Pancho cake at home, which will appeal to sweet tooth of different ages.

The calorie content of the delicacy is about 270 kcal per 100 g and may vary depending on the fat content of the main ingredients. Consider the homemade recipe for the Pancho cake in several versions step by step and with a photo.

Classic Pancho Cake Recipe

This most delicious sweet dessert combines a moist sponge cake, layers of pineapple combined with walnuts and lots of cream and sour cream. According to a similar recipe, the cake is prepared by the famous pastry chef Irina Khlebnikova.

List of components:

For dough:

• 6 eggs;
• 250 g of granulated sugar;
• 200 g flour;
• A teaspoon of baking powder;
• 4 tablespoons of cocoa powder.

• 150 g of sugar;
• Half a kilo of sour cream with a fat content of 20%;
• 200 ml cream (33%) - 200 ml.

• A glass of walnuts;
• A jar of canned pineapples.

• 30 g butter;
• 50 g dark chocolate.

We make a cake "Pancho" with pineapples with our own hands:

1. Break eggs at room temperature into a deep bowl and beat with a mixer for 5 minutes until they increase in volume and a fluffy foam appears. We fall asleep sugar and, without turning off the mixer, wait until the crystals dissolve in the egg mass;
2. In a separate bowl, combine the dry ingredients, sift and add to the egg. Mix with a spoon with gentle movements from the bottom to the top. You should get a dough of a homogeneous viscous consistency without lumps;
3. We lightly coat a detachable round mold with a diameter of 22 cm with butter inside, fill it with dough mass and bake a biscuit for half an hour at 180 degrees. Readiness is checked according to the standard - a toothpick or a match;
4. The classic recipe necessarily includes sour cream. Pour the chilled cream into a deep container, then, tilting it slightly, we begin to beat the contents with a mixer, first at minimum speed, then gradually increasing the speed;
5. When the cream becomes thick, lay out all the sour cream and sugar. Continue whisking until the latter is completely dissolved;
6. Let's go back to the biscuits. Cool the blank for the cake, remove from the mold and cut into two cakes. The lower one should be thin (about 1 cm in height). This will be the base of our dessert;
7. We cut the upper part into large square pieces of 2-3 cm each. Place the lower cake on a wide flat dish and soak with 8 tablespoons of canned pineapple syrup, then coat with cream;
8. We chop the walnuts into medium-sized crumbs and spread half of the total on top of the cream layer along with half a serving of pineapples;
9. Dip the biscuit squares in the cream and spread evenly over the walnut-pineapple layer. The product will look like a slide, so it should gradually decrease;
10. Alternately repeat the manipulations from the previous two steps a couple more times. The resulting structure is evenly smeared with the remains of the cream composition;
11. We break the chocolate into slices, combine with butter and melt in a water bath until glazed, then cool a little and pour our Pancho cake with nuts and pineapple on top of it. For convenience, you can use a pastry bag.

We remove the culinary miracle in the refrigerator for at least 4 hours so that it is well soaked. When serving, cut into beautiful portioned pieces. You can make a Pancho cake with cherries. The scheme of its preparation is similar to that described above, only canned cherries (150 g) are used instead of pineapples, and 60 ml of canned cherry syrup is used to impregnate the main cake. This is how Grandma Emma prepares the famous dessert.

Cake "Sancho Pancho" in a slow cooker

In a slow cooker, such a culinary masterpiece turns out to be tall, large and enough to treat many guests. Cake "Pancho" with bananas can rightly be called a beautiful and chic treat.

Required Ingredients:

For biscuit:

• A glass of flour and granulated sugar;
• 5 eggs;
• Vanillin - 1 g.

• 3 bananas;
• A glass of powdered sugar;
• 800 g of fat thick sour cream;
• Vanillin.

For frosting:

• 2 large spoons of sugar;
• 4 tablespoons of milk;
• A large spoonful of cocoa (or 100 g of chocolate).

The basis of the Sancho Pancho cake will be a simple classic biscuit, which will not be difficult to prepare.

Cooking process:

1. Using a mixer, carefully beat the eggs with granulated sugar for 10 minutes until a white fluffy foam, add vanillin;
2. Next, carefully mix in the flour and knead the biscuit dough with a spoon. It is better not to beat it with a mixer, otherwise there will be no “splendor”;
3. Lubricate the multi-cooker bowl with butter, lay out the test mass. We insert the bowl into the multicooker and activate the “Baking” mode;
4. We bake the semi-finished product for one hour, after the signal we remove it with the help of a steamer basket, let it cool;
5. We cut the biscuit into cakes, set aside the lowest one for the cake, and cut the rest into cubes;
6. Washed, peeled bananas cut into slices;
7. For cream, combine sour cream with powdered sugar, add vanillin, beat everything with a mixer;
8. We collect our dessert: we take a deep container and line its inside and edges with cling film. We dip all the biscuit pieces in the cream and put them in a container, not forgetting to alternate the layers with banana slices;
9. Put the left biscuit cake on top, which can also be smeared with cream if desired;
10. We give the cake for impregnation for at least an hour, then we put a large flat dish on which we carefully turn over our amazing sweetness.

We remove the film, pour the dessert on top with the remaining cream and use melted chocolate or chocolate icing as a decoration. To prepare it, mix all the ingredients, cook until thickened on a small flame, add softened butter (50 g), stir well.

"Lazy" version of Pancho cake

This original delicacy is prepared quickly, about 40-45 minutes, and will significantly save time for working women. The taste of the dessert is juicy, tender and fragrant.

You will need:

For the base:

• Canned pineapples - a large jar;
• Walnuts (or cashews) - one glass;
• Canned cherries (pitted) - 15 pieces;
• Biscuit shop cakes (pack of three pieces);
• Chocolate bar - for decoration.

For cream:

• 150 g of sugar;
• 800 g of very fatty sour cream.

Stages of work:

1. First, make a cream: put sour cream in a mixing bowl or deep bowl, beat for five minutes;
2. Add sugar gradually (you can also put vanillin);
3. Let's start collecting the cake without baking: dry the nuts in a frying pan or in the oven for several minutes, grind them into large crumbs with a blender or put them in a strong bag and “roll” them with a rolling pin;
4. Pour the pineapple syrup into a separate bowl, cut the pineapples into thin slices;
5. We cover a round deep plate with cling film, break the biscuit cakes into small pieces, put them in a bowl with cream, stir with a spoon. Leave one cake to make the bottom of the treat out of it;
6. Lay out the layers on the bottom of the covered plate: biscuit, nuts, pineapple slices, cherries. Top - whole cake;
7. We put the dish and carefully turn the form over;
8. You can cut the bottom layer in a circle if it turned out to be larger in diameter;
9. Let's decorate our dessert: melt the chocolate. If the mass turns out to be thick, add 70 ml of milk, mix;
10. Fill the surface of the sweet product with the resulting glaze;
11. We will put it in a cold place for at least 6 hours, and best of all - at night.

A walnut cake combined with chocolate looks very festive and bright, and will serve as a decoration for any celebration.

Video: Pancho cake recipe from Irina Khlebnikova

Today we have a very tender and airy Pancho cake for dessert. The recipe was recommended to me by a friend, praising the ease of preparation and taste of the cake. I decided to cook, but I didn’t even think that it would turn out so tasty! The cake came out magical. Everything is perfect in it: a light chocolate biscuit, low-fat sour cream, pieces of sweet pineapple, and, of course, chocolate icing. If you have never heard of this Pineapple Pancho Chocolate Cake recipe, be sure to try it out. I promise it will become one of your favorites.

Chocolate cake with the sonorous Italian name "Pancho" looks very interesting and looks 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? Cooking it is easy, so I suggest you roll up your sleeves and start making this divine dessert.

Ingredients:

for the chocolate biscuit:

• 5 eggs;
• 1 st. Sahara;
• 1 st. flour;
• 3 tbsp cocoa powder;
• 1 tsp soda;
• 1 tbsp vinegar.

for cream and filling:

• 1 can of pineapples (680 g);
• 800 ml 20% sour cream;
• 1 st. powdered sugar.

for chocolate glaze:

• 1 bar of dark bitter chocolate (90-100 g);
• 50 g butter.

Pineapple Pancho Cake Recipe Step by Step

The recipe for the famous "Pancho" cake, also known as "Sancho-Pancho", in its original version is still the property of the capital's Russian factory "Fili-Baker". But this delicate sour cream dessert was not the result of painstaking experiments or scientific inventions. The confectioners of the factory just conducted a small survey among the representatives of the older generation. And, as it turned out, they know a lot of interesting recipes that have not yet been patented, but have already been tested at home.

So there was a cake in the form of a slide, which "lies" on a pillow of dough, poured with sour cream, sometimes flavored with fruit. The basis of the product is the same dough, only in pieces, and cream. Initially, the cake was served only in restaurants in Moscow. Later, seeing how he was in demand, and what kind of reviews he was collecting, one of the owners of the restaurant decided to produce a confectionery miracle in large quantities. Since 2002, the production of the cake has increased by at least 50%, today it can be seen in almost any large and not very large store throughout Russia.

The adapted Sancho Pancho recipe has been successfully tested by many housewives at home in the kitchen. The home-baked Poncho cake may not meet all standards, but it turns out incredibly tender and juicy.

This classic Sancho Pancho cake recipe is the basis for various modifications at home. It is in this version that you can meet it in the stores of our country, it is this taste that you may have known since childhood. Yes, and the preparation of dessert according to this recipe is the most simple and uncomplicated at home.

Ingredients

For the biscuit:

1. A glass of sugar;
2. 2 eggs;
3. 5 grams of baking powder;
4. Condensed milk - 190 grams;
5. 40 grams of cocoa powder;
6. Flour - one and a half glasses;
7. 200 milliliters of sour cream (any fat content).

Cream for the base of the Sancho Pancho cake:

1. Walnuts - 120 grams;
2. Sugar - 130 grams;
3. Canned pineapples - half a can;
4. Sour cream (fat content from 35%) - 800 milliliters.

1. 40 grams of butter;
2. 80 grams of sour cream;
3. Sugar - 100 grams;
4. Cocoa - 40 grams.

Cooking process

At home, we make the dough for Sancho Pancho in this way:

1. Beat the eggs without separating the yolks and whites, add sugar in the process according to the recipe.
2. Pour condensed milk (raw), sour cream into the mixture, add cocoa powder.
3. Mix baking powder with flour, sift the mixture.
4. We introduce into the liquid base for the dough on a spoon and beat for at least another 5 minutes.
5. We cover the form with a diameter of 26–28 centimeters, grease the paper with a piece of margarine or real oil (you can even use vegetable oil, but without smell).
6. Pour the dough, level with a spatula and set to bake.
7. It will take about 20 minutes to bake, the temperature - no more than 190 degrees.

Impregnation is done like this:

1. We combine fat sour cream with sugar using a blender.
2. Grind the nuts, fry in a pan or in the oven for about 5 minutes.
3. Drain syrup from pineapple and cut into slices.

The final assembly of "Sancho Pancho":

1. When the cake has completely cooled, break it into pieces about 2 by 2 centimeters.
2. Put these pieces in the cream and mix well so that the whole dough is soaked.
3. Then we spread it with a cone on a dish, layer it with pineapple slices and nuts.
4. We remove the cake for 2 hours in the cold so that it takes its final shape.
5. After we take it out and pour it with glaze: immediately mix cocoa with sugar, pour it into sour cream and put it on a small fire. Boil for no more than 3 minutes, be sure to stir. Turn off the heat, pour in the oil and wait until it melts. Then mix again.
6. Glaze fill the "slide" with stripes or in the form of a serpentine. If there is chocolate at home, you can melt it in a water bath and pour the Sancho Pancho cake in the same way.
7. Again we put it in the cold for 2 hours and only then serve it to the table.

Pancho curd cake with cherries

This is one of the variations of the classic Sancho Pancho recipe, but more satisfying and high-calorie. The recipe contains cottage cheese, the dough is soaked in syrup with cognac, so the dessert is more rich, diverse. It is not difficult to prepare it in real home conditions.

Ingredients

1. 50 grams of cocoa powder;
2. 2 cups plain flour;
3. 10 milliliters of lemon juice;
4. A bag of baking powder;
5. 1.5 cups fine sugar;
6. 5 large eggs.

1. Bank of condensed milk;
2. 350 grams of methane;
3. A pack (200 g) of cottage cheese 9% or higher;

Biscuit impregnation:

1. 40 milliliters of cognac;
2. 50 milliliters of syrup (30 g of water and 20 g of powdered sugar);

1. Cherry from compote, jam - 250 grams;
2. Half a can of canned pineapples;
3. Nuts (walnuts or cashews) - 200 grams.

1. Butter - 2 tablespoons;
2. 2 bars of the darkest chocolate.

Cooking process

1. Separate the egg whites into a bowl and beat until foamy.
2. Add sugar gradually, without stopping the mixer.
3. Take care of the yolks separately: rub them with lemon juice and baking powder.
4. Combine both mixtures in portions without a mixer, by hand.
5. Combine flour and cocoa and sift.
6. We also add portions to the eggs.
7. We set the temperature in the oven to 180 degrees, pour the dough into a lined form and set to bake for 40 minutes.
8. We cut the resulting cake on a plate, break the trimmings, cool everything.

1. We propirate the cottage cheese, add condensed milk and mix.
2. Beat sour cream separately, then combine with the curd mixture.
3. Here we also put crushed nuts (pre-dried) and sliced ​​\u200b\u200bpeaches, cherries, strained from syrup or juice.

We impregnate the round cropped cake (base):

1. Mix water and sugar, boil until the grains dissolve.
2. Cool and combine with cognac.
3. Use a spoon to evenly pour over the dough.

Collecting Pancho:

1. Lay the round cake on a platter.
2. Mix the pieces of dough with cream and put a slide on the biscuit base.
3. Press the sides with your hands, forming a cone-shaped cake.
4. Refrigerate for 1 hour.
5. Then we prepare the glaze: melt the chocolate exclusively in a water bath, add a little butter at the very end. If the glaze is very thick, add 1-2 tablespoons of cream (milk).
6. In a chaotic manner, pour over the cake with icing: stripes, drops, in a spiral.

No matter how clear the recipe is, it will not be superfluous to learn the intricacies of making Pancho cake at home:

• the biscuit must be cooled on a wire rack and let it stand for about 2 hours;
• use thick and high-fat sour cream - the cake will not be low-calorie anyway;
• fruits can be used any, but with a small amount of juice;
• canned fruits are also suitable, after decanting the syrup through a sieve;
• the cream is suitable for both custard and protein - it will depend on your preferences;
• in addition to nuts, you can add pieces of chocolate prepared with a rolling pin to the filling - they crunch interestingly and give a special piquancy;
• decoration for the cake can be made the most diverse - butter flowers and leaves, chocolate chips and coconut flakes, nuts with fruits, and indeed everything your heart desires.

In addition, the presentation of the finished product also makes a deep impression - at the sight of appetizing pieces soaked in delicate sour cream, there is an irresistible desire to taste the gastronomic masterpiece. You can make a dessert using classic or author's Sancho Pancho cake recipes. In most cases, the latter may differ in the choice of filling and design. In particular, someone prefers peaches, bananas or prunes to canned pineapple.

The five most commonly used ingredients in recipes are:

The basic idea of ​​forming the cake remains unchanged: two biscuit cakes (one or both are painted in a pleasant light chocolate color with cocoa) - the first serves as the basis on which the second, cut into small pieces, is laid out. Slices of the second cake are dipped in sour cream with sugar. The formed hill is also coated with sour cream and icing. Glaze can be applied in the form of liquid smudges mixing with the cream, or in the form of straight lines diverging towards the base from the top, as well as zigzags, drops.