Pancho Cake with Fruits and Nuts
Baking and Desserts • European
Description
Pancho Cake with Fruits and Nuts
Ingredients
- Wheat Flour 20 oz
- Dr.Oetker Dry Yeast 0 oz
- Chocolate eggs 3 pieces
- Sugar 10 oz
- Cocoa Powder 1 tablespoon
- 20% Sour Cream 25 oz
- Canned Pineapple Chunks 1 can
- Canned Peaches 10 oz
- Walnuts 5 oz
- 70% Dark Chocolate 0 oz
- Powdered Sugar 5 oz
- Butter 0 oz
- Milk 1 tablespoon
Step-by-Step Guide
Step 1
Preheat the oven to 355°F.
Step 2
Beat the eggs with sugar.
Step 3
In another bowl, sift the flour and add the baking powder (usually the package indicates how much is needed for a certain amount of flour).
Step 4
Gradually add the flour to the egg-sugar mixture, mixing thoroughly. You may need more flour; this depends on the size and quality. Add flour until the dough easily comes off your hands and is not sticky. Add cocoa powder (I prefer 'Golden Label' cocoa), and mix everything thoroughly again.
Step 5
Spread one third of the dough in a thin layer in a baking dish (mine is 20.5 cm in diameter), greased with vegetable oil, and cover with foil to prevent the dough from drying out. Bake for 15-20 minutes at 355°F.
Step 6
Then remove the baked layer from the oven, let it cool, and place it on a plate; bake the next layer.
Step 7
For the cream, mix sour cream and powdered sugar in a bowl, add canned pineapples and peaches (without juice!), and crushed walnuts.
Step 8
When both layers are ready, soak them with the remaining juice from the canned fruits.
Step 9
Cut the second layer into small thin squares (2x2 cm). Add them to the cream. Mix everything together.
Step 10
Place the first soaked layer on a plate. Pile the cream with fruits, nuts, etc., on top.
Step 11
In a blender, mix warm milk, chocolate, and the remaining butter. Drizzle the cake with chocolate glaze on top of the pile.
Step 12
Refrigerate the cake ideally overnight.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!