No-Bake Pancho Cake

Ingredients

• Vegetable Oil 5 fl oz
• Milk 10 fl oz
• Wheat Flour 5 oz
• Chicken Egg 3 pieces
• Cocoa Powder 0 oz
• Activated Baking Soda ½ spoons
• Vinegar essence ½ spoons
• Sugar 5 oz
• 20% Sour Cream 25 oz
• 33% Cream 5 fl oz
• Powdered Sugar 5 oz
• Vanilla salt 0 oz
• Canned Pineapple Chunks 1 can
• Salt a pinch

Step-by-Step Guide

Step 1

Prepare the dough by mixing eggs with vegetable oil, milk, sugar, and flour.

Step 2

Add baking soda, vinegar, cocoa powder, and a pinch of salt. Mix well with a whisk or mixer.

Step 3

Pour the mixture into three glasses (this makes it easier to divide it into layers).

Step 4

Pour the first cup of batter onto a preheated skillet with edges and cook covered for 8 minutes without flipping (the diameter of the skillet should be equal to or larger than the diameter of the bowl with a round bottom where the cake will be assembled). Also, prepare 2 more layers. Let the layers cool.

Step 5

Whip the cream until fluffy, adding the powdered sugar and vanilla sugar.

Step 6

Mix the cream with the sour cream and refrigerate.

Step 7

Cut the two cake layers into large cubes (about 2–3 cm).

Step 8

Soak the third layer with the juice from the canned pineapple.

Step 9

Cut the pineapple into 1.5 cm pieces.

Step 10

Place the pieces of pineapple in a round bowl, alternating with the sliced cake layers, previously dipping the cake pieces in the cream (this is easily done using tongs, chopsticks, or gloved hands).

Step 11

Smooth out the surface of the cake and place the third layer on top, gently pressing it down.

Step 12

Invert the bowl onto a large plate and leave it in the refrigerator overnight.

Step 13

Remove the cake and coat the entire dome with the remaining cream.

Step 14

Melt the chocolate, pour it into a piping bag, and create a thin chocolate lattice on the cake.