Pancho Cake - 9 homemade recipes

Interesting recipe options

I mastered my first lazy pancho cake during my school years. Then my masterpiece created a sensation among my classmates, and for some reason everyone decided that it was extremely difficult to prepare. Actually this is not true. I just used a pre-made sponge cake from the store and added all the other ingredients to it. But there are many more interesting recipes for this dessert.

Pancho cake with condensed milk

An option that many will like.

For the test you need to take:

• 0.5 cans of pineapples
• 1.5 cups flour,
• 1 tbsp. spoon of sugar,
• 0.5 cans of condensed milk,
• 1 glass of sour cream,
• 2 eggs,
• 2 teaspoons of soda (quenched),
• 0.5 cups walnuts
• 2 tbsp. spoons of cocoa
• Cream: 600g. sour cream, 6 tbsp. spoons of sugar
• Glaze: 50g. butter, half a bar of chocolate.

The algorithm for creating a culinary masterpiece is standard:

1. Let's make a sponge cake. Beat eggs with sugar, add flour, soda, condensed milk, sour cream and flour.
2. We bake two not very thick cakes and cut them into cubes.
3. We randomly lay out the pile, alternating pineapples with biscuit and nuts.
4. Pour sour cream or condensed milk on top (depending on what you like)
5. Decorate the top with chocolate and butter glaze.

It will be interesting if you take chocolate with nuts, raisins or cookies.

Pancho cake without baking

This cake is on my list of favorites. You don’t need to prepare it for a long time, you just need to buy ready-made sponge cakes, and then, following the classic assembly scheme, create your own unique masterpiece.

Pancho cake in a slow cooker

If you have a multicooker at home languishing from idleness, then you can bake dessert in it. It will take about 2.5 hours to prepare, but practically no effort is required. You can make it with any cream, but pancho cake will still taste better with sour cream or butter.

So, the cooking process is as follows:

We measure everything in multi-cups, that is, a container for a multicooker.

1. Take one cup each of sour cream, flour and sugar. Add 1 egg and 05 tsp. baking soda, after whisking and mixing everything, put it into the multicooker bowl.
2. Multicooker mode – “Baking”, 60 minutes.
3. We repeat the procedure of kneading the biscuit again, but this time we take a little less flour and add cocoa powder. Either way, you should end up with one multi-cup.
4. Bake again for 60 minutes in the “Baking” mode.
5. While the cakes are preparing, make the sour cream.
6. Mix 250 grams of sour cream with 1 multi-cup of sugar and add, if desired, half a can of condensed milk.
7. We cut the finished cakes into pieces of any shape and begin to assemble the dessert.
8. We lay everything out in random order, soaking each tier with cream.
9. You can add pineapples, strawberries, peaches, mangoes and other fruits and berries to the biscuit.
10. Pour the remaining cream on top and decorate with chocolate melted in a water bath, simply pouring a thin stream from a cup.

Here is a cake in a slow cooker, Sancho-Pancho, as some call it.

Pancho cake with bananas

An interesting option for preparing this dessert with bananas. You can cut the fruit into pieces to make a layer of the cake, or you can make a cream based on bananas and cottage cheese, and use pineapples from the classic recipe as a filling. Banana-curd mass, flavored with lemon or lime sourness, will be the highlight of the dessert, giving it an even brighter taste and delicate texture.

Pancho cake with kefir

There are times when guests appear on the doorstep unexpectedly. Good housewives always have several different preparations in stock for such occasions. There will probably be ready-made sponge cakes. To quickly make a treat for unexpected guests, you can place pieces of sponge cake dipped in kefir on a dish, add slices of fruit or berries, and pour sweet yogurt over them. You can sprinkle chocolate chips or melted chocolate on top if time allows.

Pancho cake with strawberries

A very tasty and original masterpiece is made with strawberries. It is best to take fresh berries, as frozen ones often lose their taste and aroma. The best cream for this option would be butter.

Pancho cake with pineapples and bananas

The harmonious combination of pineapples and bananas became the basis of another original pancho cake recipe. Fruits cut into small slices go well with biscuit cubes, nuts, sour cream or curd cream. Sour cream can be replaced with natural yogurt, adding a little lemon juice and sugar.

Cake "Pancho" classic sweet recipe with photos step by step

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.

I want to share the secrets of how to bake Pancho cake at home. It fits perfectly on the holiday table. Although I sometimes spoil my loved ones by cooking it just for dinner or on the weekend. My little one especially loves it - they really enjoy the decorating process.

“Pancho” with pineapples is prepared according to my recipe quickly, relatively simply and from available products. Usually, in the instructions for its preparation, cooks put o. 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.

• Cooking time: 1-1.5 hours.
• Number of servings: 8-10.
• 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. 100 g of product contains 228 kcal.

Required Products

• eggs – 5 pieces;
• sugar – 2.5 cups;
• flour – 1.5 cups;
• cocoa powder – 4 tbsp. spoons;
• baking powder - 1 teaspoon;
• salt – 0.5 teaspoon;

• lemon juice – 3 teaspoons;
• sour cream – 800 g
• pineapples (canned) – 1 can (300 g);
• almonds – 1 cup;
• dark chocolate – 75 g.

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”.

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. But its other name - “Curly Pinscher” - the cake was named after long-time English chefs who at one time 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 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 pans, 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:

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.

How to beautifully decorate and serve the Sancho Pancho cake

The traditional design for “Pancho” is drips of dark chocolate on white sour cream. Sometimes it is sprinkled with nuts. I think we can come up with something more original, how to prepare and decorate the Pancho cake.

For example, draw an interesting picture with hot chocolate. Or, on the contrary, fill the dessert with chocolate glaze, and make drawings or figures from mastic or meringue.

You can decorate the cake with fruit - the combination of red strawberries and black icing looks especially appetizing.

Tips and tricks for making a cake

1. Before preparing the dough for the Pancho cake, the eggs must be removed from the refrigerator - during cooking they must warm up to room temperature.
2. The success of preparing a biscuit lies in the gradual introduction of products in strict precision.
   And also at the correct temperature in the oven.
3. Baking powder can be replaced with soda - 1.3 teaspoons.
   It should be quenched in a small amount of vinegar. Baking soda must be added during the preparation of the biscuit before adding flour, and it is better to add baking powder into the flour itself.
4. The pineapples in the Pancho recipe at home can be replaced with other fruits or berries to taste, for example, strawberries, cherries, bananas, kiwi, candied fruits - depending on what kind of desserts you like more: sour or sweeter.
5. Some people, to simplify the preparation process, do not divide the dough into two parts to make the biscuit two-colored, but add cocoa to the entire dough. Then when you cut the cake it will just be brown.
6. If you don’t want to bother with the dough, you can buy ready-made sponge cakes.
7. You need to take a baking dish with high sides, since the dough will rise well during the baking process.
8. You can easily check whether the sponge cake is ready using a match or a toothpick by piercing the cake to the middle. If the base of the match remains dry after immersion, then the biscuit can be removed.
9. To ensure that the Pancho cake with pineapples is well soaked, it is recommended to put it in the refrigerator for 5-12 hours.

The Sancho Pancho cake is also very popular in the store version. So, in Russia it is successfully produced and sold by a confectionery shop. According to its representatives, in 2007 they sold 200 thousand copies of this cake every month, and its production increases by 50% every year.

-Sancho Pancho cake recipe

You can see how to make Pancho cake in the video:

Here you can clearly see how the layers should be laid to create a dome shape, and how the cake should look when finished.

How to beautifully decorate and serve Sancho Pancho cake

The familiar design in the form of a snow-white slide with chocolate stains can be improved. If the main color of the cake is white, then you can decorate the finished dessert with chocolate icing, covering it with a pyramid already poured with cream, and making a pattern on top with white icing. The dessert is served simply by cutting it into slices.

You can also decorate with chopped walnuts and fruit slices included in the recipe. If you use curd cream as an impregnation, it makes excellent voluminous decorations, such as borders or flowers. It all depends on your imagination and the main ingredients specified in the recipe.

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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!

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Ingredients:

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• eggs - 6 pcs.;
• flour - 200 g;
• cocoa powder - 4 tbsp. spoons;
• sugar - 250 g;
• baking powder - 1 teaspoon.

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• sour cream 20% - 400 g;
• cream 33-35% - 200 ml;
• sugar - 150 g.

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• canned pineapples - 1 can;
• walnuts - 1 cup.

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• dark chocolate - 50 g;
• butter - 30 g.

All about culinary art...

Pancho is a famous cake that is produced by supplying various confectionery products to stores. The step-by-step recipe for this dessert is kept in the strictest confidence by the company. But today you can easily find many “folk” cooking instructions that allow you to independently reproduce the Pancho cake at home, which will appeal to sweet tooths of different ages.

The calorie content of the treat is about 270 kcal per 100 g and may vary depending on the fat content of the main ingredients. Let's look at the homemade Pancho cake recipe in several versions step by step and with photos.

Classic recipe for Pancho cake

This most delicious sweet dessert combines a moist sponge cake, layers of pineapples combined with walnuts and a lot of cream and sour cream. The famous pastry blogger Irina Khlebnikova prepares a cake using a similar recipe.

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

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

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

• 30 g butter;
• 50 g dark chocolate.

Making your own Pancho cake with pineapples:

1. Crack eggs at room temperature into a deep bowl and beat with a mixer for 5 minutes until they increase in volume and become fluffy. Add 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 using gentle movements from bottom to top. The dough should have a homogeneous viscous consistency without lumps;
3. Lightly coat the inside of a detachable round mold with a diameter of 22 cm with butter, fill it with the dough mixture and bake the sponge cake for half an hour at 180 degrees. We check readiness according to the standard - with a toothpick or match;
4. The classic recipe always includes sour cream. Pour the cooled cream into a deep container, then, slightly tilting it, begin to beat the contents with a mixer, first at minimum speed, then gradually increasing the speed;
5. When the cream becomes thick, add all the sour cream and sugar. Continue beating until the latter is completely dissolved;
6. Let's move on to the biscuit again. Cool the cake blank, remove it from the mold and cut it into two layers. The bottom 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. Place the lower cake on a wide flat dish and soak it in 8 tablespoons of canned pineapple syrup, then coat it with cream;
8. Chop the walnuts into medium-sized crumbs and place half of the total amount on top of the cream layer along with half a portion of pineapples;
9. Dip the biscuit squares into the cream and spread evenly over the nut-pineapple layer. The product will look like a slide, so it should gradually decrease;
10. We alternately repeat the manipulations from the previous two steps a couple more times. Coat the resulting structure evenly with the remaining cream composition;
11. Break the chocolate into slices, combine with butter and melt in a water bath until it becomes glaze, then cool a little and pour it over the top of our Pancho cake with nuts and pineapple. For convenience, you can use a pastry bag.

Classic Pancho cake recipe at home with photos step by step

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 photos, 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 a Moscow confectionery, who split the grandmothers and found out 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 the most ordinary chocolate sponge cake , simple sour cream made from sour cream, condensed milk and vanillin, canned pineapples and peaches, walnuts and chocolate glaze are used. 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 complaint about the classic Pancho. Pineapples don't suit me at all. Well, no way.

Therefore, my personal big recommendation to you is - instead of pineapples, put cherries!

What else?

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.

for chocolate glaze

• dark chocolate - 45 gr.
• instant coffee - 1/3 tsp.
• heavy cream, 33−35% – 35 gr.
• sugar - ½ tbsp.
• honey - ½ tbsp.

Begin…

Biscuit

I made a demonstration video on how to prepare the biscuit:

1. Preheat the oven to 200º . Cover the bottom of a 24 cm diameter mold with parchment paper.
2. In a mixer bowl, beat the eggs, gradually adding sugar, until light and fluffy.
3. Separately mix flour with cocoa and sift into beaten eggs.
4. Mix with a slotted spoon with gentle movements from bottom to top until the flour and eggs are combined and until there are no messes.
5. Transfer the dough into the prepared pan and bake in an oven preheated to 200º for 30 minutes.
   If, when pressed with your finger in the center of the sponge cake, the formed hole is restored, then the sponge cake is ready.
6. Remove the biscuit and cool on a wire rack directly in the pan.

Cream

1. If the sour cream is fatty, then beat it with condensed milk and vanilla sugar until soft peaks form. If it is low-fat, then beat until smooth.
2. By and large, the fat content of sour cream does not play a big role, other than taste. The biscuit will still absorb all the excess liquid.

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.

1. Line a deep round container with a volume of about 2 liters with cling film.
2. Cut the cooled biscuit into 2-3 cm cubes.
3. Using a fork or spoon, dip one cube at a time into sour cream so that the cube is completely covered with a thick layer of cream.
4. Place the biscuit cubes in the mold, topping with pineapple slices and nuts.
5. Cover the top with the remaining cream and lay out a layer of biscuit cubes, soak it with pineapple juice with a brush.
   You can first cut out a thin circle from the sponge cake and cover the cake with it.
6. Cover the cake with the protruding film and press firmly. Place the cake in the refrigerator for several hours or overnight.

Chocolate glaze

1. Finely chop the chocolate and place in a deep container.
2. Dissolve coffee in 1 tbsp. boiling water and combine with cream and sugar in a small saucepan.
3. Heat the cream and coffee well over moderate heat (do not boil!).
4. Remove the saucepan from the heat, add the chopped chocolate and leave for 3 minutes.
5. Then add honey and mix gently with a silicone spatula until a homogeneous glossy glaze is obtained.
6. Strain the glaze into a tall glass and leave to cool.

Coating

1. Beat cold heavy cream with vanilla sugar until stiff peaks form.
2. Take the cake out of the refrigerator and turn it over onto a plate, remove the film and cover with whipped cream using a spatula.
3. Spoon the cooled glaze over the top and sprinkle with chopped nuts.

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