Pineapple and Walnut "Pancho" Cake
Baking and Desserts • Spanish
Description
I bake a sponge cake with baking soda, using 0.3 teaspoons. In the version with baking soda, it is combined with vinegar and added to the eggs whipped with sugar, and then flour is incorporated.
Ingredients
- Sugar 1½ glasses
- Chicken Egg 6 pieces
- Wheat Flour 1½ glasses
- Baking Powder 1½ spoons
- Cocoa Powder 4 spoons
- Sour Cream 30 oz
- Canned Pineapple Chunks 1 can
- Powdered Sugar 1½ glasses
- Nuts 1 glass
Step-by-Step Guide
Step 1
For the sponge cake, whisk the eggs with the sugar until the sugar is completely dissolved.
Step 2
Combine the flour with the baking powder, sift it, and gradually add it to the egg mixture, stirring well.
Step 3
Pour one third of the batter into a greased baking pan, bake at 355°F for 12–15 minutes, then remove from the pan and let cool.
Step 4
Add cocoa powder to the remaining batter, mix well, pour into a baking pan, and bake at 355°F for 30–35 minutes.
Step 5
For the cream, mix the sour cream with the powdered sugar and set aside 1/4 of the mixture.
Step 6
Add the pineapple chunks to the remaining cream. Coarsely chop the walnuts and mix them with the sour cream and pineapple.
Step 7
Place the light sponge cake on a serving plate and soak it with pineapple syrup.
Step 8
Cut the chocolate sponge cake into small squares, lightly drizzle with the soaking syrup — canned pineapple syrup, and mix thoroughly with the sour cream and pineapple cream.
Step 9
Then, mound the resulting mixture onto the light sponge cake, shaping it like an inverted bowl.
Step 10
Decorate the top of the cake with the reserved sour cream frosting.
Step 11
For the glaze, melt the chocolate in a double boiler, then add softened butter and warm milk, mixing well. Create vertical stripes of chocolate glaze from the top of the cake downwards. Alternatively, you can simply sprinkle the cake with grated chocolate.
Step 12
Refrigerate the cake for at least 6 hours.
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