Lazy pancho cake at a glance

8 servings
20 min

Beat sour cream with sugar and vanilla sugar. Until sugar is completely dissolved

Cut the biscuit into 1. 5-2cm cubes.

Grind nuts with a knife or mortar.

Pineapples are taken out of the can and cut into pieces (if not already chopped)

Pour a little sour cream into the bottom of the mold to cover the bottom. We lay out a layer of biscuit. Pour sour cream.

We lay out pineapples. Sprinkle with nuts.

Then again biscuit, sour cream, pineapple. nuts until the ingredients run out. In my form, it turned out to be only 2 layers. At the end, I left some sour cream to pour over the final layer of nut pineapples. Send our cake to the fridge for 3 hours.

Melt the chocolate. We take the cake out of the refrigerator, carefully remove it from the mold.

Pour chocolate over the cake. Everyone has a pleasant appetite. For a more detailed description, see my video receptor.