A simple Pancho cake with pineapples and walnuts - it turns out deliciously delicious

Kitchen appliances and utensils: mixer, deep bowl, sieve, spatula, baking dish with a diameter of 22 cm, oven, two pans, a pastry bag or a plastic bag.

Ingredients

During cooking, you will need the following ingredients:

Step cooking

Dough

1. To begin, break six eggs into a deep container and begin to beat them with a mixer. Continue whisking until you notice that the egg mass has increased in volume and a foam has appeared on it. It takes about 5 minutes.
   
2. Without stopping the whipping process, gradually introduce 250 g of sugar into the egg mass. Eggs with sugar continue to beat for about 10 minutes.
   
   Did you know?To check whether you beat eggs correctly, sweep a teaspoon on the surface of the resulting mass. If the spoon leaves a shallow trace that does not disappear within 30 seconds, then the eggs are beaten well.
3. Pour 200 g of flour into a sieve. There, add 1 teaspoon of baking powder for dough, as well as 3 tablespoons of cocoa. Mix everything well and sift through a sieve. In three doses, stirring, enter the mixture of flour and cocoa into the already beaten egg mass. Continue mixing until smooth. Stir the dough slowly, gently turning the mixture with a spatula from the bottom up.
   
4. Take a baking dish, the diameter of which is 22 cm, and cover it with parchment. Lubricate the mold with a little sunflower oil.
   
5. Pour the dough into a mold, and then send it to bake in an oven preheated to 180 degrees for 30 minutes.
   
   Did you know? Before sending the biscuit to the oven, turn the completed form several times so that the dough is evenly distributed on it.
6. Not earlier than after 30 minutes, open the oven and check the readiness of the biscuit: if after pressing a finger on the surface of the dough there is no dent on it, then the biscuit is ready. Remove it from the mold and let the dough cool.
   

Cream and filling

While your biscuit is cooling, proceed to cooking the cream and preparing the toppings for the cake.

1. Pour 200 ml of cream in a deep bowl, the fat content of which is 33%. Gradually increasing the speed of the mixer, whip the cream until thickened. To whipped cream, add 400 g of sour cream with a fat content of 20%, as well as 150 g of sugar, then continue to whip the cream until a homogeneous, thick mixture is obtained.
   
2. Cut canned pineapples into small cubes. Do not pour the juice from the jar - it will come in handy for you.
   

We make a cake

1. For the base of the cake, cut the bottom of the biscuit, forming a cake, about 1 cm high. Cut the rest of the biscuit into small cubes.
   
2. Soak the cake for the base of the cake with the juice that you have left from the canned pineapples.
   
3. Thoroughly coat the cake with cream.
   
4. On top of the cream, lay on the base of the cake a portion of chopped pineapples and chopped walnuts. For the next layer of cake, take the previously prepared biscuit cubes, dip them in cream and lay on top of the filling.On a layer of biscuit cubes in the middle, lay out a second layer of pineapple and nut filling.
5. Put the cream-soaked biscuit cubes over the filling with a slide. Spread the remaining pineapples and nuts, then form the top of the cake from the biscuit cubes. Soak the cake with the remaining cream on all sides.
   

Glaze

1. In a small saucepan, place 70 g of dark chocolate and 40 g of butter. In a water bath, stirring, warm the chocolate with butter until a homogeneous mixture is obtained.
   
2. Pour the slightly cooled icing into a pastry bag or ordinary plastic bag, making an incision with a knife on it. Garnish the cake generously with chocolate.

Send the finished cake to the refrigerator for three hours so that your sponge cake is saturated with the delicate creamy taste of the cream.

Video recipe

To visualize the whole process of making a cake, you can also watch a video recipe. Thanks to this video, in just a couple of minutes you will get a clear idea of ​​how all stages of cooking go. Enjoy watching!

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