Cake "Pancho" with strawberries

Cake "Pancho" is traditionally prepared with canned pineapples. But since it's strawberry season, it would be foolish not to take advantage of this and not make Pancho Cake with strawberries. The recipe is very simple and very homemade.

Ingredients

• (glass volume - 250 ml)
• For the biscuit:
• Chicken eggs - 5 pcs.
• Salt - 1 pinch
• Sugar - 1-1.5 cups
• Milk - 1 glass
• Vegetable oil (odorless) - 1 cup
• Wheat flour - 2.5 cups
• Baking powder - 1 sachet (or 2 teaspoons)
• Cocoa - 1 tbsp. a spoon
• For cream:
• Sour cream of any fat content - 1.2 kg
• Sugar - 1 cup
• Gelatin - 20 g (or 4 teaspoons)
• Water - 80 ml
• For glaze:
• Cocoa - 3 tbsp. spoons
• Sugar - 3 tbsp. spoons
• Milk - 200 ml
• Gelatin - 1 teaspoon
• Water - 2 tbsp. spoons
• Fresh strawberries - 500 g

Directions

1. Cooking biscuit. Add a pinch of salt to the eggs and beat with a mixer, first at low speeds, gradually increasing them, for 1 minute.
2. Gradually add sugar and beat for another 5 minutes. Eggs should foam well and increase in volume by 3-4 times. You should get a mass of the consistency of thick sour cream.
3. Add milk and mix lightly with a mixer.
4. Without stopping stirring, pour in a glass of odorless vegetable oil.
5. In a separate bowl, mix the sifted flour and baking powder for the dough.
6. We combine both mixtures: dry mixture + "wet" mixture. Mix with a spatula or whisk.
7. It should not be a very thick dough.
8. We will bake a biscuit on a baking sheet. We cover it with parchment paper or grease it with some kind of fat (oil). We raise one part of the baking sheet by placing a plate under it.
9. Pour half of the dough onto the bottom half of the baking sheet. Flatten the dough, leaving the other half of the pan free.
10. In the remaining dough, put one tablespoon of cocoa and mix.
11. We remove the plate from under the baking sheet and pour the brown dough onto the second part of it. Level and put in a preheated oven to 180 degrees.
12. We bake a biscuit until the test on a dry wooden stick (baking time - about 40-45 minutes).
13. The biscuit is ready - take it out of the oven and let it cool completely.
14. From the resulting biscuit, cut out the base for the cake: mark a circle with a plate and cut it out with a knife.
15. (I took the bottom of a detachable form with a diameter of 24 cm.)
16. Cut the round cake horizontally into two parts. (You can omit this and leave the base as is, but I wanted to make it thinner.)
17. We cut all the remains of the biscuit into cubes, 1.5-2 cm in size.
18. Cooking cream. Whisk sour cream with sugar. (Take sugar according to your taste. I took one glass.)
19. Pour gelatin with cold water, let it swell for 10-15 minutes. Dissolve gelatin in a hot water bath or microwave. Under the influence of hot temperature, the grains of gelatin should completely dissolve. In no case should gelatin boil, otherwise it will lose its properties.
20. To the slightly cooled gelatin, add a couple of tablespoons of sour cream whipped with sugar, mix. Continuing to mix, gradually pour the gelatin into the main sour cream mass.
21. The cream will be liquid. Leave the cream at room temperature for 10-15 minutes so that the gelatin begins to work and the cream becomes a little thicker.
22. Now let's assemble the cake. Lubricate the round cake with sour cream. Dip the chopped biscuit cubes in the cream and spread on the prepared round cake, thus forming a dome. Place the strawberries between the biscuit cubes.
23. We also grease the top of the cake with sour cream and put it in the refrigerator for 2-3 hours so that the cream freezes well.
24. Ready for frosting. Pour gelatin with cold water and leave to swell for 10-15 minutes.
25. In a saucepan, combine sugar, cocoa and milk. We put on fire and boil for about 5 minutes, so that the mass becomes homogeneous and shiny.
26. Allow the chocolate mass to cool slightly, add the swollen gelatin and mix well.
27. When the icing has cooled to about 36 degrees, pour it over the cake.
28. We put the cake "Pancho" with sour cream and strawberries for 2-3 hours in the refrigerator so that the cream and icing are thoroughly frozen.
29. Cake "Pancho" with strawberries is large and heavy in weight, somewhere around 3 kg. A delicious homemade cake, and it will be enough for a large company.
30. Bon Appetit everyone!