Pancho Cake with Cherry and Pineapple
Baking and Desserts • European
Description
Pancho Cake with Cherry and Pineapple
Ingredients
- Chicken Egg 6 pieces
- Sugar 20 oz
- Cocoa Powder 3 tablespoons
- Activated Baking Soda ⅓ teaspoon
- Meyer Lemon Juice ½ tablespoon
- Wheat Flour 10 oz
- Marinated cherries 0 oz
- Canned Pineapple Chunks 1 can
- Nuts 10 oz
- 20% Sour Cream 30 oz
- Liquid dark chocolate 0 oz
Step-by-Step Guide
Step 1
Separate the egg whites from the yolks. Whip the egg whites with a mixer until stiff peaks form. Then, while continuing to whip the egg whites, gradually add 600 g of sugar. Add the egg yolks one at a time to the mixture of egg whites and sugar. Sift the cocoa powder to avoid lumps, add it to the batter, and gently mix. Then, in several additions, add the flour and baking soda, which has been neutralized with lemon juice.
Step 2
Grease the baking pan with oil and line it with parchment paper. Pour the batter into the pan and place it in the oven. Bake at 355°F until done. If the surface is already baked but the center is not, cover the top with parchment or foil. The cake bakes for about 1 hour.
Step 3
From the cooled sponge cake, cut out a layer about 1.5–2 cm high, and cut the remaining part into 1.5–2 cm cubes.
Step 4
Whip the sour cream for about 10 minutes until it becomes fluffy and airy. Add 240 g of sugar and whip for about 5 minutes. Spread the sour cream mixture on the cake layer.
Step 5
Layer the cherries, pineapples, and nuts. Dip each piece of cake into the sour cream mixture and place it on the cake. Then add more cherries, nuts, pineapples, and pieces of cake to assemble the cake. Pour the sour cream mixture over the cake. Melt the chocolate in a water bath and drizzle it over the top of the cake.
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