Pancho walnut cake

8 servings
3 hours

Prepare products. Get the eggs in advance, and keep sour cream for cream in the refrigerator.

Add baking powder and cocoa to the flour, mix. You can sieve the mixture immediately or during kneading.

Cooking Biscuit. In a kneading bowl, break the eggs, add a pinch of salt and beat them into a lush foam. Gradually pour in sugar and beat for about 3-4 minutes. The mass should become light and lush. You can beat it with an electric fan or simple.

Without stopping to beat add sour cream, stir until homogeneous.

Then pour in white condensed milk, mix.

In parts of 2-3 stages, the flour mixture is introduced into the liquid mixture. If they did not sift separately, now it is imperative to do it. The dough should be homogeneous, not very thick.

Immediately pour into a pre-prepared form, level the top. I do not lubricate the silicone mold. If it is detachable, then close the bottom with parchment and lubricate it a little, and the sides can be left like this. Bake in a preheated oven at t 180 & # 039; about 43-45 minutes. Readiness to check with toothpick, came out dry - ready.

While the biscuit is baked, prepare the nuts, although this can be done in advance. If you bought cleaned ones, be sure to wash them, dry them. Then slightly dry (do not fry!) In a dry pan and cut with a knife not very finely. You can also grind with a blender, but it grinds very much, if you like it that way - it's a matter of taste.

Cream products. Sour cream should be taken from 20%, this is enough for the cream to have the desired consistency. I took a store, thick enough, but it is better to insure myself and weigh it at night: - In a colander, line gauze in 3-4 layers, pour out sour cream, tie gauze. And hang the colander over the bowl, put all this structure in the refrigerator.

MAKE SOUR CREAM. Simply stir the weighed sour cream with a fork with vanilla and simple sugar until smooth. Let stand a little on the table so that the sugar dissolves, then cover and put in the refrigerator. Sugar will make sour cream fat first, but in the cold the cream will thicken. It is not necessary to beat sour cream, the resulting consistency will be just right to soak the cake well.

Leave the finished biscuit in the turned off oven with the door ajar for 5 minutes so that it does not fall from a sharp temperature drop. Allow to cool a little in the mold, then turn onto a grill and leave until completely cooled.

Cut the bottom 1 cm thick from the cooled biscuit, cut the rest into different pieces, but not very finely.

We collect CAKE. The biscuit is dry, so the base of the cake, cut off cake, is better soaked in syrup. I used syrup from cooked frozen cherries.

Then set aside 4 tbsp from the total volume of the cream. with a slide, it will be needed to cover the cake on top, the rest will be used for layering. Apply a layer of cream on the soaked cake.

Sprinkle nuts and fruits or berries on the cream. I took 2 nectarines and frozen cherries. The cherry was washed, poured with sugar and allowed to boil, left to cool in the syrup, and then eaten in a colander. You need to 1/2 parts of sugar for one part of the cherry. Cherries can be taken both fresh and canned.

With the second layer, put the pieces of biscuit which are larger, first roll them in the cream.

Then again a layer of nuts and fruits. Cover them with smaller pieces of biscuit, forming a slide. Alternate layers until the products run out.

Finished & quot; coaster & quot; press lightly with your hands, leveling and so that there is no emptiness inside. Cover the top evenly with the left cream and remove for impregnation in the refrigerator for at least 2 hours, it is better for the night.

We prepare CHOCOLATE GLAZE immediately before coating. Melt the broken chocolate and butter on a steam bath, mix until homogeneous. I took milk chocolate, the glaze was matte. You can melt one chocolate without butter or cook a cocoa glaze, there is no fundamental difference, it's a matter of taste.

The glaze will cool a little and immediately cover the cake. You can apply droplets and stains from a spoon or from a pastry bag, here you can draw thin threads and an arbitrary pattern. Get the cake out of the refrigerator in at least 15 minutes before coating so that it warms up a little. You can serve as soon as the glaze grabs.