Pineapple Almond Pancho Cake
Baking and Desserts • European
Description
Pineapple Almond Pancho Cake
Ingredients
- Farm fresh eggs 6 pieces
- Sugar 3 cups
- Sour Cream 25 oz
- Nuts 5 oz
- Canned Pineapple Chunks 1 can
- Wheat Flour 2 cups
Step-by-Step Guide
Step 1
Separate the egg yolks from the whites.
Step 2
Beat the egg whites until stiff peaks form, about 10 minutes.
Step 3
Gradually add sugar and continue beating (2 cups).
Step 4
Gradually add flour and continue beating (2 cups). Also, add vinegar to the batter to neutralize the baking soda – 0.5 teaspoons.
Step 5
Pour the batter onto a baking sheet and bake for about 1 hour (I lined the pan with parchment paper).
Step 6
For the cream, beat the sour cream for about 10 minutes. Add sugar and beat again for 5–10 minutes.
Step 7
Divide the cake into 2 parts. The first part is for the base, and the second part should be cut into pieces.
Step 8
Divide the cream into 2 parts. In one part, add chopped almonds to dip the cake pieces later. Spread cream on the base and place pieces of fruit and nuts on top.
Step 9
Next, dip each piece into the cream with nuts and arrange them randomly.
Step 10
After placing the pieces, add fruits and nuts (I used almonds) on each layer. This will create a pyramid.
Step 11
Pour the remaining cream over the cake (the cream is liquid and runs, so I did this in the sink).
Step 12
Decorate the finished cake as desired (with chocolate, glaze, I decorated it with red currants!) Place in the refrigerator overnight.
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