Greetings to all who stopped by! Well, friends, your finest hour has come! I made it! Soft, tender, tasty (of course), which appeared on our shelves not so long ago, but has already become truly popular... Pancho cake.
You have been asking me for it for a very long time. Of course, there are plenty of Pancho recipes on the Internet, but there’s something wrong with them all. And since the recipes are all different, it is very difficult for a person who does not know at first glance to understand and understand which recipe will be successful and which will not.
And I decided to help you in this matter by finding and preparing a real Pancho cake according to the classic recipe with a photo, and even step by step.
Although I myself don’t really like making cakes that are a mess)) of cream and dough, after some self-breaking I still decided to meet you halfway. And I didn’t regret it. Eating such cakes, as it turns out, is very pleasant. Even soooo!
My introduction to sour cream
But I got the biggest thrill from working with sour cream. Here in Greece it is a slight delicacy that can only be found in infrequent Russian stores, so I use it very rarely. And I never particularly liked this cream. Besides, it never keeps its shape. But that’s what I thought until I bought 30% sour cream. And then my world turned upside down.
Now I consider sour cream one of the most delicate, tender and pleasant to work with. In addition, as it turned out, full-fat sour cream holds its shape perfectly.
But let's still go back to the classic Pancho cake.
At the time when you started asking me to write a recipe for this cake, I had a very vague idea about it. Therefore, my innate confectionery curiosity also played a role here, and I did a little research. This is what I got.
They say that the classic Pancho cake was resurrected from the past by employees of the Moscow confectionery company Fili Baker, who split their grandmothers and learned from them the secrets of making this homemade cake, which they had been making since 1860.
When Philly Baker introduced this cake into production, it instantly gained wild popularity and became a people's favorite.
I myself have never tried store-bought Pancho, but they say that recently it has become quite spoiled and it has become impossible to eat.
Let's figure out what a real Pancho cake is?
For classic Pancho it is used the most ordinary chocolate biscuit, a simple sour cream made from sour cream, condensed milk and vanilla, canned pineapples and peaches, walnuts and chocolate glaze. All!
No gelatins and no thickeners. White sponge cake is also useless here. Nothing is needed here. Everything was thought out by our great-grandmothers to the smallest detail.
BUT! I have one important note-complaint to the classic Pancho. Pineapples don't suit me at all. Well, no way.
Oh yes! RECIPE!
Classic recipe for Pancho cake with pineapples
We will need:
for chocolate sponge cake
- eggs - 4 pcs.
- sugar - 120 gr.
- flour - 100 gr.
- cocoa powder - 20 gr.
For filling
- canned pineapple and/or peach - 250 gr. + some juice for soaking
- walnuts - 100 gr.
for sour cream
- sour cream, 20−30% - 750 gr.
- condensed milk - 400 gr. (1 jar)
- vanilla sugar - 10 gr.
for covering
- heavy cream, 33−35% - 100 gr.
- vanilla sugar - 10 gr. (preferably with natural vanilla )
for chocolate glaze
- dark chocolate - 45 gr.
- instant coffee - 1/3 tsp.
- heavy cream, 33−35% - 35 gr. (excellent quality These ones )
- sugar - ½ tbsp.
- honey - ½ tbsp.
Begin…
Biscuit
I made a demonstration video on how to prepare the biscuit:
Cream
Assembling the cake
I don’t really like Pancho’s version of a heap of sponge cake with cream, so I make it in the shape of a hemisphere, putting the cake upside down.
Chocolate glaze
Coating
I highly recommend that you prepare just such a glaze. It is uniquely delicious!
Well, that's all. And just try not to make this folk cake at home! You will really regret it :-) A store-bought one was not even close.
Good luck, love and patience.
The classic recipe for this cake includes two types of sponge cake - vanilla and chocolate; sour cream and pineapple filling + walnuts. But, as with any cake, you can safely change the ingredients. For example, instead of classic sponge cakes, take chiffon sponge cake. In one blog I even saw a recipe for sponge cake with mayonnaise. In general, take the biscuit that works best for you.
You can also make changes to the filling; instead of pineapples, take cherries or bananas (tested, it’s very tasty). Or maybe you’ll even come up with some unusual combination.
The cream, by the way, can also be not only sour cream. It can be done, or it can be done simply.
And the cake design itself can be either in the classic form - a sponge mound, or a more advanced version for advanced confectioners with leveling the cake with cream.
This is a so-called designer cake that every housewife can make for herself. Only one thing remains unchanged - inside the cake consists of sponge pieces and fruits and nuts, generously sprinkled with cream.
How to make Pancho cake (Curly-haired Pinscher) at home, recipe with photos step by step.
Ingredients:
For vanilla sponge cake
- 4 eggs
- 180 gr. Sahara
- 130 gr. flour
For the chocolate sponge cake:
- 4 eggs
- 180 gr. Sahara
- 100 gr. flour
- 30 gr. cocoa powder
For cream:
- 800 g sour cream (20−30%)
- 300 gr. Sahara
- vanillin
- small jar of canned pineapples
- 150 gr. walnuts
Preparation:
First, let's prepare biscuits; I have more detailed recipes for making biscuits on my blog: and. I won’t go into too much detail, if you have questions, check out the links.
Beat the eggs with sugar until stiff peaks form (they will, of course, not look the same as separately whipped whites, but they should hold their shape).
Then add sifted flour or a mixture of flour and cocoa in the case of chocolate sponge cake to the egg mixture. Gently mix everything with upward and downward movements using a silicone spatula.
Pour the resulting dough into the prepared baking dish (line the bottom with parchment and grease the sides with oil).
Bake at 180º for 35-40 minutes in a preheated oven until a wooden skewer is dry.
Cool first in the pan, then transfer to a wire rack.
While our biscuits are baking, you can make the cream. I’ll say right away that if you later level the cake, like me, then you can safely use 500-600 grams of sour cream.
If you cannot find full-fat sour cream in your city (in many cities the maximum fat content is 15%), then I advise you to weigh it on a sieve in advance for at least 4-6 hours, and preferably overnight. During this time, excess whey will drain and thereby the percentage of fat content of sour cream will increase. But, don’t forget, in this case you need to take 15-20% more sour cream, this is how much volume is usually used with whey.
Beat sour cream with sugar at high speed for 7-10 minutes until it increases in volume. The amount of sugar can be adjusted to suit your taste.
Place the finished cream in the refrigerator for 20-30 minutes. If you did everything correctly, the cream holds its shape very well and, as they say, it holds a spoon.
Now let's get to the filling. Cut the pineapples into pieces. We will sort out the nuts from possible veins; if they are a little bitter, I advise you to lightly fry them in a dry frying pan. Chop the nuts not very finely.
Cut our biscuits into pieces, approximately 2 by 2 cm.
We make a mound of these ingredients, not forgetting that you need to leave the cream to cover the top of the cake (200 grams).
Once all the pieces of biscuit are gone, pour the remaining cream over this mound. You can also pour melted chocolate on top of the sour cream for decoration. Place in the refrigerator overnight to soak.
I made it in the form of a full-fledged cake.
I cut the chocolate cake in half. Place 1 layer of sponge cake on the bottom of the split ring. I placed pieces of biscuit on top of the circle around the ring, creating like sides, so that the cream and filling would not escape later.
The resulting well was filled with the remaining pieces of biscuit and pineapple with nuts, generously pouring sour cream over each piece.
I placed the remaining cake layer on top of everything. I left it in the refrigerator for 2 hours to harden.
This is the kind of smooth surface we need to get. To do this, of course, you only need to assemble the cake in a ring; for a better result, I advise you to lay acetate film around the circle of the ring; if you don’t have it, you can use an ordinary thick stationery file
As a result, the cake turned out to be very heavy. The cake is 22 cm in diameter and weighs 2.5-3 kg. For leveling it took me 400 grams of cream. curd cheese.
This is what I ended up with.
And here's what it looks like in cross-section.
The cake turns out light and, due to the fact that each piece is generously covered with cream, incredibly juicy. Pineapple adds a slight sourness, and nuts add a crunchy layer. This dessert will definitely please both adults and children.
Enjoy your meal.
This cake appeared on store shelves only about 10 years ago and has already gained popularity. Now it can be found in many pastry shops, but the recipe for Sancho cake at home is very simple and easy to prepare. Preparation time: half an hour for baking the sponge cake, 20 minutes for assembling the cake, 4 hours for soaking. Belongs to the biscuit type.
To prepare the biscuit dough you need:
- Chicken eggs - 5 pieces;
- Sugar – 240 grams;
- Peeled walnuts – 150 grams;
- Wheat flour – 280 grams;
- Soda – 1 teaspoon;
- Cocoa – 4 tablespoons.
For the filling prepare:
- Canned pineapple - 560 grams;
- Sour cream 35% fat - 1 kilogram;
- Sugar – 245 grams;
- Vanilla sugar – 10 grams.
For the glaze you need:
- Margarine with a fat content of at least 72% - 100 grams;
- Sugar – 90 grams;
- Cocoa powder – 2–3 tablespoons;
- Milk – 60 ml.
Cooking process:
Making the sponge cake:
- Beat eggs, sugar and flour with a mixer until a homogeneous, thick, fluffy mass is formed. Take baking soda, quench it with vinegar and add to beaten eggs. Soda can be replaced with a special baking powder;
- We prepare the mold; to do this, you need to grease it with butter and sprinkle it with flour. For the convenience of baking sponge cakes, it is better to use a special springform pan, as it helps to remove the cake without damaging it;
- Preheat the oven to 175 degrees and bake the sponge cake for Sancho cake for 30 minutes. Baking time may vary and depend on the oven. Therefore, the readiness of the cake can be checked with a toothpick, but this should not be done in the first 20 minutes, as the sponge cake may not rise.
Prepare the cream for soaking the Sancho cake:
- Using a mixer, beat the sour cream until a liquid mass forms, adding regular and vanilla sugar to it. The sugar should dissolve.
- Mix margarine with sugar, milk, and cocoa;
- Place on the fire and stir until the sugar and margarine are completely dissolved. Bring to a boil, boil a little.
Forming the Sancho cake:
- Cut the finished cooled cake into two parts. The bottom one should be about 1.5 centimeters high;
- Soak the base with syrup from canned pineapples;
- We break the upper part of the cake into pieces measuring 2x2 centimeters;
- Place the lower part on the mold, covering it with foil;
- We soak the pieces of cake in sour cream and put it on the base, put pineapple pieces, nuts on top and pour chocolate over it;
- We repeat the procedure with the remaining pieces of biscuit.
The finished Sancho cake is decorated with chocolate glaze and fresh or canned pineapples. Before serving the dessert, it must soak for at least 4 hours.
Recipes for making cakes at home with photos
Pancho cake classic recipe with photos step by step
8-10
1 hour 30 minutes
228 kcal
4.67 /5 (3 )
Like many women who have to manage cooking, arranging their home and raising children, I have a catastrophic lack of time for all these activities. But I also want it to remain for a hobby and for my beloved, and so that my husband is not deprived of my attention. Therefore, you always have to sacrifice something. I have chosen the best way for myself - I try to cook delicious dishes, but using quick and simple recipes.
“Pancho” with pineapples is prepared according to my recipe quickly, relatively simply and from available products. Usually, in the instructions for its preparation, cooks mark it as “medium difficulty.” It will be easy for those housewives who have become skilled at quickly baking a regular sponge cake. Preparing the cream is not difficult even for a schoolchild - after all, you just need to combine sour cream with sugar.
And the dessert looks simply mesmerizing. However, the appetizing appearance is in complete harmony with its taste - delicate, refined. Judge for yourself - below I provide a detailed description of the Sancho Pancho cake and a recipe with photos.
- Kitchen appliances and utensils: two containers for kneading dough, a container for preparing cream, a mixer or whisk, a baking dish, an oven.
Those who are very concerned about their figure should be warned: you should not get carried away with eating “Pancho” - the cake is very high in calories. Just look at the ingredients included in the composition.
Required Products
Features of product selection
To prepare the cream for the Pancho cake, It is better to choose full-fat sour cream - the best option would be 30% fat, but you can take 20%. For decoration, a fattier product is suitable - 30% or higher.
The recipe for the classic “Pancho” includes walnuts, but I prefer to cook it with almonds - this way its taste becomes more refined and original.
The “Pancho” cake is also known under the names “Curly Vanka”, “Don Pancho”, “Curly Pinscher”, “Sancho Pancho”, “Curly Boy”.
The history of Sancho Pancho cake
While you are thinking about what utensils to use for preparing the cake and what additional products you need to buy, I want to tell you an interesting story related to the invention of the recipe for Sancho Pancho cake with sour cream.
Why the dessert is named “Sancho Pancho”, alas, I don’t know, and I couldn’t find any information about it. Here's another name for it: "Curly Pinscher"— the cake was named after long-time English chefs who once had a successful confectionery business.
Probably, the technology for making the Pancho cake, its composition, as well as the original design were invented by one of the representatives of the famous Pincher family. Since then, it began to travel from kitchen to kitchen in many countries and became very popular in the 90s of the last century in the territory of the former Soviet Union. I remember that a similar cake, only with cherries and called “Vanka curly”, was traditionally prepared by my aunt for every birthday. And I, as a child, simply loved to smear the chocolate from the top with my finger.
How to make Sancho Pancho at home
To simplify the process of baking Pancho cake for you, I provide a classic recipe with photos and a description of how to make it step by step.
1. Step 1 ingredients:
- eggs – 5 pieces;
- sugar – 1.5 cups;
- salt – 0.5 teaspoon.
Separate the yolks from the whites. Pour salt into the whites and beat with a mixer until a fluffy mass forms. 
Pour sugar into the yolks and beat with a mixer until the volume of the mass increases and white foam appears on its surface. 
Separate ¼ of the whipped whites and pour it into the yolks. Mix everything thoroughly.
2. Step 2 ingredients:
- flour – 1.5 cups;
- baking powder - 1 teaspoon;
- lemon juice – 1 teaspoon.
Pour baking powder into flour and mix. Then very slowly, with constant stirring, add the flour into the egg mass. Add lemon juice and the rest of the whipped egg white mixture. When pouring in the whites, you need to carefully stir them in with a spatula, pointing it from top to bottom. 
3. Step 3 Ingredients:
- cocoa powder – 4 tbsp. spoons.
Divide the resulting dough into two parts (one of them should be slightly larger) and place them in different bowls. Pour cocoa into the larger portion and stir until the chocolate color is uniform. 
4. Preheat the oven to 180 degrees. Grease the baking dish with butter. Then pour one part of the dough (any part) into it and send it to bake. Then we do the same manipulations with the other part of the dough. If you have two baking dishes, you can bake two biscuits at the same time. Baking time will be 20-25 minutes. 
Recipe for cream for Sancho Pancho cake
5. Step 5 Ingredients:
- sour cream – 800 g;
- sugar – 1 glass.
Making sour cream for Pancho couldn’t be easier. First you need to beat the sour cream and sugar well. Take a mixer and beat the mixture until it becomes light, fluffy and holds its shape. You can pour two teaspoons of lemon juice into the mixture. 
6. After preparing the sponge cakes and cream for the Pancho cake at home, we begin its assembly and decoration. To begin, cut the cooled chocolate cake lengthwise. The cake should remain no thinner than 1.5-2 cm at the bottom - this will be the base of the dessert.
7. Light-colored sponge cake and cut the top cut part of the chocolate cake into 2-3 cm cubes. 
8. Step 8 Ingredients:
- pineapples – 300 g;
- almonds – 1 cup.
Cut the pineapples into small pieces, crush the almonds. Lubricate the chocolate cake base generously with cream. Sprinkle pineapples and almonds on it.
9. The next layer will be made from cut pieces of biscuits. We pour pieces of different colors in a chaotic order. Fill with cream and sprinkle with pineapples and almonds. Each layer should be smaller in diameter so that the cake takes the shape of a dome or mound. 
10. After laying all the layers, generously grease the cake on all sides with cream. 
11. Step 11 Ingredients:
- dark chocolate – 75 g.
Now you can start decorating. Melt the chocolate in a water bath or in the microwave and pour it over the cake, starting from the top. 
The proposed selection of sponge cakes differs from standard recipes in the special technology of formation and unusual application of cream. All of the options below are prepared using sour cream and nuts, often tinting the cakes with cocoa powder and applying a layer of chocolate glaze on top.
Cake "Sancho Pancho" - general principles of preparation and main technological points
“Sancho Pancho” differs from other cakes in a special way of assembly; it is formed in the form of a slide. In preparation, sponge cakes are used, some of which are cut into pieces and dipped in cream, after which they are laid out on a sponge base made of a whole cake.
You can bake biscuits for the crust yourself or use ready-made ones. Often, factory-made preparations are replaced with cookies. The biscuit dough for the Sancho Pancho cake is prepared with eggs, sour cream or kefir. It is left light or colored dark with cocoa powder. For contrast, when making one dessert, both light and dark cake layers are used simultaneously.
Traditionally, sour cream is prepared for such a cake. The fermented milk product is mixed with sugar and whipped with a mixer until slightly thickened. When combined with granulated sugar, sour cream tends to liquefy, so for the cream it is better to take a thick homemade product or store-bought sour cream with the highest percentage of fat content.
“Sancho Pancho” is decorated with the main cream, decorated with glaze, nuts, grated chocolate, and fruits, which are often used to layer the biscuit layers.
Chocolate cake “Sancho Pancho” with chocolate glaze
Ingredients:
Large, fresh eggs – 6 pcs.;
Two glasses of wheat flour;
20% sour cream – 700 ml;
325 grams of sugar;
9% vinegar – 1/2 tbsp. l.;
A third of a spoon of soda;
100 gr. heavy homemade cream or butter;
Dark cocoa powder – 4 tbsp. l.;
80 ml milk;
A full glass of hazelnut or walnut kernels;
Canned peaches.
Cooking method:
1. Collect the whites separated from the yolks into a clean bowl and place in the refrigerator. When cooled well, remove and stir until fluffy, beating with a mixer. Then, without stopping beating, gradually add a glass of sugar into the protein mass, followed by egg yolks.
2. Combine cocoa with flour and carefully mix into the protein mass, at the end of the process add soda slaked in vinegar and mix again.
3. Cover the bottom of a clean round pan with baking paper and pour the prepared dough into it. Bake the sponge cake at 180 degrees for 40 minutes, then carefully remove from the pan and cool.
4. Whip the sour cream with added sugar. Do not add all at once, add in small portions, adding with a spoon.
5. Cut the cooled sponge cake in half lengthwise. Place the lower part on a plate, it will become the base of the cake, and cut the upper part into squares, with an edge size of about 3 cm.
6. Lightly fry the nuts, cut the pineapples into small pieces.
7. Pour a third of the sour cream onto the base of the future cake and carefully spread it over the entire surface of the cake. Sprinkle the cream layer with chopped pineapples, some of the toasted nuts and place a third of the biscuit squares on it. Pour cream over the layer of pieces and, like the main cake, sprinkle with nuts and pineapples. Form a slide from the remaining pieces of dough, layering each new “floor” in the same way.
8. Dilute cocoa in hot milk and dissolve granulated sugar. Cook the glaze over low heat, stirring occasionally, for a couple of minutes until it begins to thicken. Add butter and immediately pour glaze over cake.
Simple recipe: Sancho Pancho cake with prunes (with kefir)
Ingredients:
One egg;
A full glass of flour;
200 gr. refined beet sugar;
A small spoon of crystalline vanillin;
Half a teaspoon of soda.
Half a glass of fine sugar;
200 gr. soft pitted prunes;
High-fat sour cream – 400 gr.;
Any chopped nuts.
Cooking method:
1. Mix slightly heated kefir with soda and set aside for a while.
2. In a separate bowl, beat the egg with sugar until a fluffy snow-white mass is formed, add kefir, vanilla sugar and, whisking vigorously, add flour. Let stand for 20 minutes.
3. Sprinkle the greased pan with flour and pour the kefir dough into it, place in the oven and bake the sponge cake. Cool and cut in half.
4. Pour boiling water over the prunes for ten minutes. Dry the berries in a colander and cut crosswise into thin strips.
5. Beat sour cream with sugar, add prunes to the cream, stir.
6. Leave the bottom part of the sponge cake whole, and cut the top into pieces. Pour a little less than a third of the cream into a separate bowl, and put the biscuit pieces into the rest and mix.
7. Line the inside of a deep bowl with cling film and place the pieces of cake soaked in cream into it. Pour the reserved cream on top, cover with the whole cake and place in the refrigerator.
8. No earlier than four hours later, remove, cover the bowl with a dish and turn over. The cake will slide out of the mold on its own.
9. After rolling with a rolling pin, crush the nuts fried in a dry frying pan into crumbs and sprinkle the cake with them. Grate the chocolate on top using a fine grater.
Two-color banana cake “Sancho Pancho” (with sour cream)
Ingredients
Light cake:
1.5 spoons of soda;
Two eggs;
200 gr. beet sugar;
A spoon of table vinegar;
A full glass of high-grade flour.
Dark cake:
The same products as for light, plus two tablespoons of dark cocoa powder.
For cream:
Half a liter of 20% sour cream;
A glass of refined sugar;
100 gr. chopped walnuts.
For registration:
Two tablespoons of heavy cream or butter;
Four large, unripe bananas;
100 gr. 70% chocolate.
Cooking method:
1. Beat eggs with sour cream, granulated sugar and flour.
2. Pour baking soda into a small cup, pour vinegar over it and stir. When the mixture stops bubbling intensely, pour it into the dough and beat it well again.
3. Grease the inside of a round pan with soft butter, sprinkle semolina on top, and shake out any cereal that has not stuck to the oil layer.
4. Pour the prepared sour cream dough into the mold and place in the oven. Bake the biscuit for at least half an hour, be sure to check the readiness before taking it out.
5. Release the cake from the pan and place on a wire rack.
6. Prepare the dark cake using the same procedure. Add cocoa at the beginning of the kneading, combining it with granulated sugar.
7. Prepare sour cream. Stir granulated sugar with sour cream until the grains are completely dissolved.
8. Grind the nuts into crumbs, cut two bananas into thin rings.
9. Cut the cooled white cake in half. Cut its top and dark cake into two-centimeter cubes. Mix the biscuit cuts in a large bowl, add two-thirds of the sour cream, mix.
10. Place the bottom part of the white cake on a dish, coat with cream and place banana pieces on it.
11. Using your hands, transfer half of the pieces of dough mixed with cream onto the base and form them into a mound. Sprinkle with nuts and cover with the remaining biscuit pieces, compacting lightly without disturbing the dome shape. Brush the top of the cake with the remaining sour cream and sprinkle with nuts.
12. Melt the chocolate and butter, placing them in a water bath, cut the bananas lengthwise into thin slices. Glue the bananas using icing to the surface of the cake, placing the slices lengthwise. Drizzle the remaining glaze over the entire arrangement.
Cake "Sancho Pancho", no-bake recipe with marshmallows
Ingredients:
Three ready-made sponge cakes;
Half a cup of powdered sugar;
A small jar of canned pineapple pieces;
100 gr. roasted, shelled peanuts;
Three glasses of full-fat sour cream;
A small bar of dark chocolate;
White, not wet marshmallows;
Half a can of condensed milk.
Cooking method:
1. As in previous recipes, place one cake layer on a dish. Break the other two into pieces into a wide bowl. Add marshmallows cut into centimeter cubes and mix.
2. Strain the syrup from the pineapple jar.
3. Whisk sour cream with condensed milk and powdered sugar to prepare the cream. To make the creamy mass fluffy, add condensed milk gradually, adding a spoonful at a time.
4. Grease the whole crust base with sour cream, place half of the pineapples and finely chopped nuts on it.
5. Pour two-thirds of the remaining cream into the bowl with the marshmallows and sponge slices, stir, then place on the greased base and gently press with your hands to form a dome.
6. Pour the remaining cream over the entire cake and refrigerate for 6 hours to soak.
7. After this, pour melted chocolate over the dessert and place the cake back in the cold before serving.
How to make Sancho Pancho oatmeal cake with bananas
Ingredients:
Oatmeal – 200 gr.;
Four very fresh eggs;
250 gr. Sahara.
One and a half spoons of cocoa;
150 gr. granulated sugar;
Medium-fat, thin sour cream – 450 ml.
Additionally:
Two small bananas.
Cooking method:
1. Grind half the sugar intended for the cake with the yolks, and combine the rest with the whites and beat until fluffy. Transfer the foamy head of whites to the yolks and gently stir in, as if preparing a sponge cake, using upward movements. Add the oatmeal and carefully mix it in in the same way.
2. Transfer the dough to a form lined with parchment and bake at normal temperature for about forty minutes, cool. It is advisable for the finished oatmeal cake to rest for a couple of days, but it can be used immediately.
3. Cut the cake in half, breaking the top part into pieces.
4. Beat the sour cream and sugar well; the cream should thicken slightly. Cut the bananas into centimeter cubes.
5. Pour about a third of the sour cream to decorate the cake.
6. Pour a third of the remaining cream mixture onto a dish and place the bottom part of the oatmeal biscuit on it. Lubricate it with cream, carefully arrange the chopped bananas and half the fruit. Place some of the biscuit slices in a heap on the banana layer, moistening each one well with sour cream. Place a layer of bananas again and cover them with pieces of oatmeal dough coated with cream and seal.
7. Take one and a half spoons of the reserved cream and grind it with cocoa.
8. Gently brush the shaped cake with the remaining white cream. Place the dark creamy mixture into a pastry syringe and decorate the cake by squeezing it through a nozzle with a small hole.
9. Leave the oatmeal cake to soak for 12 hours.
A simple recipe for Sancho Pancho cake without baking using crackers
Ingredients:
Half a kilo of sweet small crackers;
A liter of full-fat, preferably homemade, sour cream;
250 gr. sugar;
150 gr. dried apricots with prunes;
76% chocolate – 100 gr.
Cooking method:
1. Beat homemade sour cream and sugar well using a mixer or whisk.
2. Add crackers to the cream, add sliced bananas, stir.
3. Transfer the resulting mass into a bowl, the bottom and walls of which have been previously lined with cling film. Smooth the surface as much as possible and place in the refrigerator overnight.
4. After this, decorate the cake with chocolate. Melt the chocolate bar, first breaking it into pieces, and apply the resulting fondant to the entire cake, then refrigerate for two hours.
Cake "Sancho Pancho" - cooking tricks and useful tips
Nut or chocolate topping will stick well if you apply it to the cake immediately after shaping the dessert. Crumbs will roll off the cooled cake.
Do not glaze the cake too hot; let the fondant cool slightly. Otherwise, the sour cream will melt and it will drain.