cake
Description
Homemade treats for tea. The "Pancho" cake is very easy to prepare. The cake layers bake quickly, and the cream is extremely simple to make. I always add fruit to the filling—in my case, canned pineapple, as it gives the dessert a juicy flavor. Enjoy your cooking! Serve with tea or coffee.
Instructions
- 1
Step 1
Beat eggs in a bowl, whisk them with sugar (8 tbsp). Add cocoa powder.
- 2
Step 2
Gradually add the sifted flour and baking soda, neutralized with vinegar. Pour in the vegetable oil and milk. Mix well.
- 3
Step 3
Pour the batter into a baking pan and place in the oven. Bake until the cake layer is fully cooked at 180 degrees. Remove the cake layer from the oven, let it cool, and cut it into two parts.
- 4
Step 4
Cut one part of the cake into cubes.
- 5
Step 5
Let's prepare the cream. Mix sour cream with 1/3 of the sugar and whisk thoroughly. Spread the cream over the entire cake layer.
- 6
Step 6
Next, place cubes of sponge cake, which should be dipped in the cream. On top, arrange diced canned pineapple.
- 7
Step 7
Again, place the sponge cake cubes with cream, shaping the cake rounded at the top.
- 8
Step 8
Add more sour cream and the remaining sugar to the cream. Beat well, then pour the resulting mixture over the cake.
- 9
Step 9
Put the cake in the refrigerator for 3 hours. Then take it out and decorate with melted chocolate.