Cooking process
As for many other cakes, the “Pancho” sponge cake is now increasingly baked in the multivarquet. The way of baking in the form from a foil which on diameter coincides with a bottom of a bowl has got accustomed more.
Sour cream for the cream is suitable for almost any fat content and even a liquid one, since. pieces of biscuit she perfectly absorb. It is believed that in the traditional or classic Pancho cake is added canned pineapple, but in the home variation the filling can be from a variety of fruits, as well as dried fruits, for example from raisins.
Nuts are at will. I take an assortment of walnuts, hazelnuts, almonds and cashews.
As a chocolate ingredient, melted, grated and chopped chocolate or chocolate glaze is suitable for any recipe.
The usual form of the Pancho cake is a slide: the ideal smooth or arbitrary … In my multivariate biscuit during the vylezhivaniya an attempt occurred! And he was bitten not by children, but his spouse, who on autopilot or in a state “instead of a hat on the move he put on a frying pan” had breakfast not cooked and laid out in a prominent place cottage cheese, and hidden in the depths of the pantry biscuit … Without problems it was possible to give the cake from pieces of biscuit in its traditional form, but I decided to fix this historical jamb. Cake is sometimes called “Sancho Pancho”, I just have this name associated with today’s version, it is not devoid of adventure, so to speak.
To prepare a pancake cake in a multivariate, prepare the ingredients in the list for the recipe.
For a biscuit batter, first beat the eggs with sugar and vanilla sugar.
Beat until the mass is increased in volume, thickens and becomes dense.
Enter into the lush egg mass sifted flour. Do this without whipping, and gently stirring.
Pour the dough into the greased cup of the multivark or into the mold.
Set the baking mode to 1 hour.
After the beep, remove the biscuit and allow it to rest for several hours, for example during the night. I hope you will not leave him untouched, not what I have.
With a knife or a thread, cut the bottom part off the biscuit. This blank about 1 cm thick will be the bottom part of the cake, on which all the other pieces will be laid out.
The rest of the biscuit cut into small pieces – cubes.
Raisins should be washed. If it is not dried, but rather dry, then soak or rinse it.
Part of the nuts with a knife, and leave a part of the whole.
For a cream, you just need to mix sour cream with sugar powder.
For the glaze I suggest melting and stirring in hot cream (30-50 ml) pieces of chocolate (40-50 g).
Collect the cake. First, lubricate the cream with a cream base.
Then dip the pieces of biscuit into the sour cream and stack them on top of each other, shaping the slides. Do not forget to add raisins.
Then throw on the surface of the cake nuts and pour it somehow chocolate glaze.
Before serving, you need to put the cake in the fridge so that the sour cream is absorbed and seized.
Cooked in a multicake cake “Pancho” – a relatively simple, not labor-consuming and delicious home-made dessert!
Cake “Pancho” in the multivariate
I propose to make a biscuit cake “Sancho Pancho” in a multivark, with sour cream, raisins and nuts.
Ingredients
Flour – 100 g
Eggs – 4 pieces
Sugar – 100 g
Vanilla sugar – 1-1.5 tsp.
For cream:
Sour Cream – 400-500 ml
Sugar powder – about 0,5 cups
For filling:
Raisins – 1-1,5 handfuls
Nuts – 1-1,5 handfuls
Chocolate glaze – up to 0.3 cups
or chocolate
Cooking process
As for many other cakes, the “Pancho” sponge cake is now increasingly baked in the multivarquet. The way of baking in the form from a foil which on diameter coincides with a bottom of a bowl has got accustomed more.
Sour cream for the cream is suitable for almost any fat content and even a liquid one, since. pieces of biscuit she perfectly absorb. It is believed that in the traditional or classic Pancho cake is added canned pineapple, but in the home variation the filling can be from a variety of fruits, as well as dried fruits, for example from raisins.
Nuts are at will. I take an assortment of walnuts, hazelnuts, almonds and cashews.
As a chocolate ingredient, melted, grated and chopped chocolate or chocolate glaze is suitable for any recipe.
The usual form of the Pancho cake is a slide: the ideal smooth or arbitrary … In my multivariate biscuit during the vylezhivaniya an attempt occurred! And he was bitten not by children, but his spouse, who on autopilot or in a state “instead of a hat on the move he put on a frying pan” had breakfast not cooked and laid out in a prominent place cottage cheese, and hidden in the depths of the pantry biscuit … Without problems it was possible to give the cake from pieces of biscuit in its traditional form, but I decided to fix this historical jamb. Cake is sometimes called “Sancho Pancho”, I just have this name associated with today’s version, it is not devoid of adventure, so to speak.
To prepare a pancake cake in a multivariate, prepare the ingredients in the list for the recipe.
For a biscuit batter, first beat the eggs with sugar and vanilla sugar.
Beat until the mass is increased in volume, thickens and becomes dense.
Enter into the lush egg mass sifted flour. Do this without whipping, and gently stirring.
Pour the dough into the greased cup of the multivark or into the mold.
Set the baking mode to 1 hour.
After the beep, remove the biscuit and allow it to rest for several hours, for example during the night. I hope you will not leave him untouched, not what I have.
With a knife or a thread, cut the bottom part off the biscuit. This blank about 1 cm thick will be the bottom part of the cake, on which all the other pieces will be laid out.
The rest of the biscuit cut into small pieces – cubes.
Raisins should be washed. If it is not dried, but rather dry, then soak or rinse it.
Part of the nuts with a knife, and leave a part of the whole.
For a cream, you just need to mix sour cream with sugar powder.
For the glaze I suggest melting and stirring in hot cream (30-50 ml) pieces of chocolate (40-50 g).
Collect the cake. First, lubricate the cream with a cream base.
Then dip the pieces of biscuit into the sour cream and stack them on top of each other, shaping the slides. Do not forget to add raisins.
Then throw on the surface of the cake nuts and pour it somehow chocolate glaze.
Before serving, you need to put the cake in the fridge so that the sour cream is absorbed and seized.
Cooked in a multicake cake “Pancho” – a relatively simple, not labor-consuming and delicious home-made dessert!