Cake with gelatin
Description
The recipe won’t take much time. The “Pancho” cake with gelatin is straightforward to make, but it does need time. I assure you, your efforts won’t be wasted. Family and guests will appreciate the cake. Every nuance of how to make it is described in detail in the recipe. Instead of cherries you can use peaches, apricots, or mango. The cake is pleasantly moist, with a light tang from the sour cream cream. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients for making the “Pancho” cake.
- 2
Step 2
Prepare the cake batter. Crack the eggs into a bowl and add the sugar.
- 3
Step 3
Mix well with a whisk or mixer.
- 4
Step 4
Pour in the milk.
- 5
Step 5
Add the flour and starch. Mix until smooth and uniform.
- 6
Step 6
Add baking powder.
- 7
Step 7
Pour in refined sunflower oil. Mix well again.
- 8
Step 8
Divide the dough into two parts. Place one part in a baking tin lined with parchment paper. Put it in an oven preheated to 175–180 degrees. Bake the light sponge layer for 30–35 minutes. Check doneness with a wooden skewer: when inserted into the layer, it should come out dry.
- 9
Step 9
Dilute two tablespoons of cocoa powder with 3–4 tablespoons of water and mix well. There should be no lumps. Add to the second portion of the dough.
- 10
Step 10
And mix.
- 11
Step 11
Place in a baking dish. Bake for another 30–35 minutes at 175–180°C.
- 12
Step 12
Chill the dark cake layer. Cut off about one third of the layer lengthwise so you get a circle. Cut the remaining layer into cubes.
- 13
Step 13
Cut the entire light cake layer into cubes.
- 14
Step 14
Prepare the cake cream. Put the sour cream in a bowl and add the powdered sugar.
- 15
Step 15
Mix.
- 16
Step 16
Soak the gelatin in cold boiled water and let it bloom. Then melt it in a double boiler or in the microwave.
- 17
Step 17
Let the gelatin cool to room temperature and pour it into the cream. Stir gently. If gelatin lumps form, place the bowl with the cream over a water bath or in the microwave. Warm slightly and stir. There is no need to heat it strongly. The cream will become liquid, but that is fine. Put it in the cold and it will thicken right away. Set aside 150–200 grams of cream in a separate container.
- 18
Step 18
Line a tall bowl with plastic wrap so that the ends hang over the sides. Pour a little sour cream onto the bottom.
- 19
Step 19
Add a few cubes of light and dark sponge cake layers.
- 20
Step 20
Pour the cream and add a few cherries.
- 21
Step 21
Again arrange the cubes of light and dark sponge cake.
- 22
Step 22
In this way, alternating layers, cream, and cherries, fill the bowl to the top.
- 23
Step 23
Cover with the dark layer you cut out.
- 24
Step 24
Lift the edges of the plastic wrap and cover the cake. Chill for one to one and a half hours.
- 25
Step 25
Then unwrap the plastic wrap and invert the bowl with the cake onto a plate. Remove the bowl and the plastic wrap.
- 26
Step 26
Spread the cake with the reserved sour cream frosting. Combine the chocolate with the butter and melt in a water bath or in the microwave, stirring. Pour over the cake.
- 27
Step 27
Let the cake soak for 6–7 hours, then serve.