Cake "Pancho classic"

The success of the "Pancho classic" cake with pineapples is very simple - a delicate biscuit soaked in delicious sour cream, with fragrant fruits and chocolate icing. What else is needed?

Ingredients

• For test:
• Chicken eggs - 2 pcs.
• Sugar - 1 cup (200 g)
• Condensed milk - 0.5 cans (190 g)
• Sour cream - 1 cup (250 g)
• Flour - 1.5 cups (240 g)
• Baking powder - 1 teaspoon
• Cocoa powder - 2 tbsp. spoons
• Chopped walnuts (optional) - 0.5 cup
• For cream:
• Sour cream - 800 g
• Sugar - 6 tbsp. spoons
• Besides:
• canned pineapples - to taste
• Condensed milk with cocoa (for decoration) - to taste
• To decorate the cake with chocolate (optional):
• Chocolate black - 50-70 g
• Butter or sour cream - 20-30 g
• For chocolate icing (optional):
• Sour cream or milk - 2 tbsp. spoons
• Sugar - 2 tbsp. spoons
• Cocoa - 2 teaspoons
• Butter - 50 g

Directions

1. Crack eggs into a bowl, add sugar.
2. Beat eggs and sugar well with a mixer.
3. Open a can of condensed milk. Turn on the oven.
4. Add condensed milk, cocoa and sour cream to the egg mixture.
5. Still a little fluff.
6. Sift flour, mix with baking powder. Pour the flour in small portions, gently stirring with a spoon so that the mixture does not settle.
7. The dough for the Pancho cake is ready.
8. Cover the form with parchment and grease with oil.
9. Pour the batter into the prepared mold.
10. Put the mold in the oven on the middle shelf, bake at 180°C for about 30-35 minutes.
11. Cool the cake, remove from the mold. Cut into two slices. One cake will be the base of the cake.
12. Cut the second cake into pieces, the size of half a matchbox.
13. Place the biscuit pieces in a bowl. Open a can of pineapple. Mix pineapples with biscuit pieces, sprinkle lightly with pineapple juice.
14. Make cream. To do this, beat sour cream with sugar in a bowl.
15. Separate 0.5 cups of cream. Add the rest of the cream to the biscuit pieces (you can add chopped walnuts), mix.
16. Line a bowl with cling film, lay out pieces of biscuit with cream. Lay the biscuit on top. Put the cake "Pancho" with pineapples in the refrigerator for 8-10 hours for impregnation.
17. Take the cake blank out of the refrigerator, invert onto a plate. Lubricate the Pancho cake with pineapples with the remaining sour cream.
18. To decorate the Classic Pancho cake, you can make chocolate icing: mix milk (or sour cream), sugar and cocoa, bring to a boil over low heat, stirring; add oil, mix, bring almost to a boil, remove from heat, cool.
19. You can pour the cake with dark chocolate, melted in a water bath with a piece of butter or sour cream. Or sprinkle the cake with grated chocolate.
20. I used condensed milk with cocoa to decorate the Pancho cake.
21. Cake "Pancho classic" is ready.
22. Enjoy your meal!