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Pancho's classic pineapple cake

Cooking recipes / Top Picks / Homemade cakes

8 servings
1 day

Eggs - 6 pcs., Sugar - 250 g, Wheat flour - 200 g, Cocoa powder - 2 tbsp., Baking soda - 1 g, Sour cream - 600 g, Powdered sugar - 150 g, Pineapples - 300 g, Chocolate - 70 g, Cream - 30 g

How do you make a classic Pancho cake with pineapples? Prepare all the necessary ingredients. How to bake cake sponge? Beat the eggs with sugar with a mixer until bulking up to produce a puffy foam. Sift the flour and soda through a sieve and stir gently into the egg mass. Flour may need less or more, focus on the necessary consistency. The dough should turn out like thick sour cream.

Take two baking tins, line the bottom with baking paper. Pour half the dough into the first baking dish. In the remaining dough, stir in using a cocoa mixer and pour the dough into the second form. (18-22cm) Place both moulds in an oven preheated to 180 degrees, bake for about 30 minutes. The time is approximately indicated, focus on the features of your oven.

Cool the finished biscuits and remove them from the mold.

Cut the 1. 5 cm thick bark from one biscuit. This will be the base for the cake. Dice the rest of the biscuits. You do not need to cut very finely. I left the cocoa cake for the base.

Open the tin of canned pineapples, remove them from the can, having previously drained the juice into a mug. Cut the pineapples themselves into cubes.

How to make a cream? In a deep bowl, whisk the oily sour cream (at least 25% fat) with the icing sugar into a lush mass with a mixer.

Soak the bark and cubes a little with pineapple syrup. Brush the base cake with sour cream.

Then dip the biscuit cubes in sour cream and spread on the cake. Next, lay out a layer of chopped pineapples. Lay out each layer in diameter a little less than the previous one to form a slide from the cake.

Then another layer of cubes, a layer of pineapples and on top the last layer of cubes. Then coat the sides generously with the remaining cream. Place the collected cake in the fridge for a few hours to soak and freeze.

For the glaze, break the chocolate into pieces and pour over the cream. Put on the heat to bask. With constant stirring, wait until the chocolate melts. Cool the glaze a little so that it is not hot.

Pour chocolate glaze over the finished cake. Allow time for the glaze to set and serve. Have a nice tea party!