Reviews (4)
13
Prepared by: Dasha Petrova
02/02/2016 Cooking time: 3 hours 0 minutes
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In recent years, the recipe for making the Curly Pancho cake has enjoyed great success (as has the cake itself, in general). It is often made with fruits and berries. The most delicious is with cherries. Try it!
Ingredients:
- Flour - 250 grams
- Sugar - 500 grams (200 g - for the dough, another 200 g - for the cream and 100 g - for the glaze)
- Sour cream - 800 grams (200 g - in the dough, the rest - in the cream)
- Condensed milk - 200 grams (half a can)
- Vanilla sugar - 20 grams
- Butter – 50 grams
- Milk - 4 tbsp. spoons
- Cocoa - 3 tbsp. spoons (2 tbsp - for dough, 1 tbsp - for glaze)
- Baking powder - 2 teaspoons
- Cherries in their own juice - 1 To taste (you can use cherries from jam)
- Eggs – 2 pieces
Number of servings: 4-6
Assembling the cake
So, we come to the end, preparing curly pancho on our own. During this time, the base will already be ready and should be slightly cooled. Chocolate sponge cake should be cut into squares:
After this, coat a regular sponge cake with cream; if desired, you can pre-soak it with coffee or fruit syrup.
Now dip each square in the cream using a fork:
And then you put everything in a pyramid in random order:
It is important to ensure that the curly pancho has a certain shape. At the final stage, fill everything with glaze:
This is the simple sequence in which a curly-haired pinscher is prepared at home.
How to make “Curly Pancho Cake”
1. Beat the eggs in a mixer with sugar until the mass increases in volume. Next, add condensed milk and sour cream to this mixture. Pre-quench the baking powder in sour cream. Here's the flour. Divide the dough into two parts. We bake a biscuit from the first one immediately.
2. Pour cocoa into the remaining dough, mix and bake a second exactly the same sponge cake, only chocolate.
3. Place the white sponge cake at the bottom of the mold (or simply don’t take it out), and cut the chocolate cake into squares or crumble it with your hands and pour it on top. Throw cherries between the pieces of biscuit. For the cream, mix sugar, sour cream and vanilla sugar. We pour this cream over the top of the “slide”.
4. To make the cream better distributed, take the time to mix the pieces of chocolate biscuit into the cream and grease each of them. Let's make the glaze next. To do this, melt the butter, add cocoa, sugar and milk. Cook until boiling. Pour over the cake.
5. That's it! Let the cake sit in the refrigerator for as long as possible (you can even leave it overnight)! And it turns out so beautiful in the end!
Maria Belaya's blog
Hi all. In the last article, I promised to share with you a recipe for an incredibly easy-to-prepare Pancho cake, or as it is also called Curly Pinscher or Sancho Panzo. This recipe is very easy to prepare and consists of products that any housewife always has in the refrigerator. And there will be no problems with registration.
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 biscuits, take boiling water biscuits or chiffon biscuits. 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. You can make sour cream, sour cream and curd, or just whipped cream.
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
Filling:
- 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: classic vanilla sponge cake and classic chocolate sponge cake. 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 fry them lightly in a dry frying pan. Chop the nuts not very finely.
Next, assemble the cake. I will describe the process for beginners.
Cut our biscuits into pieces, approximately 2 by 2 cm.
Next, place the resulting squares on a plate, generously pour cream on top and sprinkle with filling - pineapples and nuts.
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.
This is what you should get as a result. The recipe for this glaze on the cake is here - Chocolate smudges.
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
Then I lined the cake with butter cream cheese and decorated with rainbow meringues. All links are clickable, where you can see all these recipes step by step, as I do.
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.
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 use 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”.
