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Classic Pancho cake
Baked goods

Classic Pancho cake

300 min4 serv.21 февр. 2026 г.

Description

Delicious baking for the whole family. The "Pancho" cake is very simple to make, and even if you've never baked cakes before, you'll definitely manage this one. There are many recipes for making this cake, and no matter what you add to it, "Pancho" will always be tasty and moist. Today I want to tell and show you

Instructions

  1. 1

    Step 1

    Step 1

    Beat the eggs and gradually add sugar, continuing to beat. Beat until stiff peaks form or until fluffy foam is achieved.

  2. 2

    Step 2

    Step 2

    Mix the dry ingredients: sifted flour, cocoa, and baking powder, blend them together, and gradually add to the egg mixture, stirring gently with a spatula or spoon.

  3. 3

    Step 3

    Step 3

    Grease the baking pan with oil, pour the batter into it. Place in a preheated oven at 180 degrees for 30-35 minutes. Check the cake's readiness with a toothpick: if it comes out dry, the cake is done. Let it cool on a wire rack for about one hour.

  4. 4

    Step 4

    Step 4

    We shell the nuts and cut them into small pieces. It's better to dry the nuts in a dry skillet and remove the skin, which can cause bitterness.

  5. 5

    Step 5

    Step 5

    Prepare the cream: beat sour cream and sugar until the sugar is completely dissolved.

  6. 6

    Step 6

    Step 6

    We cut the cooled biscuit into two unequal parts (the top part is larger). Cut the larger part of the biscuit into small pieces.

  7. 7

    Step 7

    Step 7

    Place the reserved cake layer on a plate and generously spread it with cream. Sprinkle nuts generously on top.

  8. 8

    Step 8

    Step 8

    Next, dip each piece of sponge cake into the cream and stack them into a mound. Don't skimp on the cream so the cake soaks well, and sprinkle each new layer with nuts.

  9. 9

    Step 9

    Step 9

    We spread the mound of cream on all sides.

  10. 10

    Step 10

    Step 10

    Place the broken chocolate and butter into a small saucepan. Set the saucepan with chocolate over a larger saucepan filled with water, and heat over low heat. Melt the chocolate and butter, stirring until smooth. Then, using a syringe or a regular plastic bag (cut a small corner off), pipe decorative patterns onto the cake. Refrigerate the cake for 3–4 hours or overnight.