How to cook a Pancho cake in a slow cooker: recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Pancho cake is a well-known biscuit dough dessert with sour cream or whipped cream. Many people like it for its rich taste and lack of excessive sweetness. It is very easy to prepare the Pancho cake in a slow cooker. Despite the large number of ingredients, any novice hostess can handle it. In addition, cooking a biscuit in this device will save you from such troubles as an unbaked middle and a burnt bottom.

About the cake

They say that the cake "Pancho", or "Sancho-Pancho", was baked back in the 19th century, and now no one knows the exact recipe. According to rumors, the employees of the Fili Baker confectionery company got hold of the original recipe and put this dessert into production. Since then, it has become so popular. And today, housewives are happy to bake the Sancho Pancho cake in a slow cooker. Dessert recipes next and consider.

Classic

Ingredients forlight biscuit:

• one multi-glass each of flour, sugar and sour cream;
• half a teaspoon of baking soda;
• one egg.

For the dark biscuit:

• one multi-glass each of sugar and sour cream;
• half a teaspoon of baking soda;
• one multi-glass of flour along with two tablespoons of cocoa (flour is less than a glass of two tablespoons);
• one egg.

For cream:

• 300g sour cream;
• multi-glass of sugar;
• ½ cans of condensed milk.

For frosting:

• 50g butter;
• three tablespoons of cocoa;
• six tablespoons of milk;
• half a multi-glass of sugar.

Cooking steps:

1. Baking a light biscuit. Combine the egg with sugar, beat with a mixer, put sour cream, flour and soda, beat with a mixer to get a homogeneous dough. Install the "Baking" program on the multicooker. Grease the bottom of the bowl with butter, pour the dough, close the lid. Cooking time - 60 minutes. After the signal, do not immediately take out the biscuit, but let it cool a little before.
2. Baking brown cake. Prepare the dough in the same way as in the previous description, only with the addition of cocoa powder. Bake in the same mode.
3. Biscuits should be completely cool.
4. Preparation of cream. Combine sour cream and granulated sugar, beat, add condensed milk and mix. You can not add condensed milk at all (this is especially truethose who don't like too sweet desserts).
5. Chocolate biscuit divided into two identical cakes. Leave one part as is - it will serve as the basis of the cake, cut the other into cubes.
6. Cut the whole light cake into cubes.
7. Grease the base of the dessert (chocolate cake) with cream, put a layer of light cubes on it, then a layer of cream, dark cubes, a layer of cream and so on. Spread the cake in a slide.
8. Cooking glaze. Mix milk, sugar and cocoa powder, put on the stove over low heat. Cook until thickened with constant stirring. When cooked add butter and stir. When the icing has cooled, pour it over the cake.

It remains only to put the cake in the refrigerator for the night. During this time, it will soak and acquire a rich taste.

There are other Pancho cake recipes for the slow cooker.

With banana

What you need for the test:

• 320 g flour;
• six eggs;
• 250g sugar;
• four tablespoons of cocoa;
• half a tablespoon of lemon juice;
• a pinch of soda.

For cream:

• 600 ml sour cream (at least 20% fat);
• 200 g sugar;
• Sachet of vanilla sugar.

For stuffing:

• three bananas;
• four tablespoons of milk;
• 60 dark chocolate;
• 120g walnuts.

Cooking steps:

1. Separate the yolks from the whites. Beat egg whites first without anything, then gradually addsugar and continue to beat until the grains dissolve. Then add one yolk at a time and continue beating.
2. Sieve flour through a sieve along with cocoa powder. Pour flour with cocoa into the egg mixture and mix with a spoon. Quench the soda with citric acid and put it into the dough.
3. Grease the bottom of the multicooker bowl with vegetable oil, then sprinkle with flour. Send the dough into the bowl, set the "Baking" program for 65 minutes. At the end of the process, check the readiness of the biscuit with a match or a toothpick. If necessary, you can start the multicooker again in the same mode for half an hour.
4. Remove the finished biscuit for the "Pancho" cake from the multicooker, cool and cut off a 2 cm thick cake from it. This will be the base of the cake. Cut the rest into fairly large cubes or arbitrary pieces.
5. Chop the nuts in a blender. To get larger particles, you can use a rolling pin.
6. Beat sour cream with sugar using a mixer (it will take 6-7 minutes), then add vanilla sugar and mix.
7. Put the base of the cake on a dish, put a layer of sour cream on it, then crushed nuts and banana slices. Then you need to dip each piece of biscuit in cream and lay it in a slide, alternating with banana and nuts. The resulting cake is completely covered with cream.
8. To prepare the glaze, melt the chocolate, pour in the milk, mix. Apply chocolate stains to the white cake. Refrigerate for three or more hours.

Pancho cake recipe for slow cooker with pineapples

Biscuit Ingredients:

• glasssugar;
• six eggs;
• half teaspoon citric acid;
• a teaspoon of vanillin;
• a quarter cup of starch;
• two-thirds of a glass of flour.

For cream:

• 800 g fat (from 20%) sour cream;
• 200 g sugar;
• walnuts;
• canned pineapples.

Cooking steps:

1. Separate the whites from the yolks. Beat with a mixer at low speed proteins with citric acid until foam forms. Add half the sugar little by little, increase the speed and beat until thick. Beat the yolks with the remaining sugar until a light yellow, almost white mass is formed and add vanillin. Sift the starch and flour into the yolks, put a third of the proteins here and mix in a circle with a spoon. Set the "Baking" mode, cook for 60 minutes. Turn off the multicooker, do not open for 15 minutes. Then open and let cool in a bowl, then put on a plate.
2. When the biscuit has cooled completely, cut off a 2 cm thick cake from it and cut it into cubes (1, 5X1, 5).
3. Beat sour cream with sugar. If desired, sugar can be replaced with half a can of condensed milk. Soak the biscuit cake with juice from a jar of pineapples, then apply a layer of cream on it and lay out pineapple pieces and nuts. Mix biscuit cubes with cream (part of the cream must be left for decoration), nuts and pineapple pieces. Put on the bottom cake in an even slide.
4. Spread cream on top of the cake. Melt the chocolate bar and decorate the dessert. The finished cake needsbrew for two or three hours.

With cherries

What you need for a biscuit:

• 250 g flour;
• 250g sugar;
• six eggs;
• 5g baking powder;
• three tablespoons of cocoa powder

For cream:

• 150 ml cream with 33% fat;
• 500 ml sour cream (from 20%);
• 160 g sugar.

For stuffing:

• 120g hazelnuts;
• 300g frozen cherries;
• 10 g powdered sugar.

For frosting:

• 30 g butter;
• 70 g dark chocolate.

Cooking steps:

1. Beat the eggs with a mixer until they increase in volume. They should turn white and become lush. Then gradually add sugar while continuing to beat. The grains should completely dissolve. When sour cream and sugar are whipped, add dry ingredients (flour, baking powder, cocoa) and mix with a spoon. Mix gently, in a circle, so that there are no lumps of flour. The dough should be smooth.
2. Lubricate the multicooker bowl with butter, put the dough into it, set the “Baking” program. Cook covered for 60 minutes. Do not open the lid during baking.
3. After the beep, remove the biscuit from the multicooker and cool.
4. Cut the cooled biscuit into three parts. One of them will be the base, two cut into pieces (a slide is laid out of them).
5. Thaw cherries at room temperature, do not drain the resulting juice. Roll cherries in powdered sugar. Hazelnuts can be crushed or used whole.
6. Preparing the cream consists in whipping the cream to stable peaks and mixing the sour cream with sugar separately. Then combine these masses and mix.
7. Place the base of the cake on a dish. First, soak it with cherry juice, then apply a layer of sour cream and put nuts and cherries on top in one layer. Put the pieces of biscuit in the remaining cream and mix gently. Lay the soaked biscuit pieces in a heap interspersed with cherries and nuts. Lubricate the resulting slide with the remaining cream.
8. Melt the chocolate in the microwave, add warm butter to it and stir.
9. Decorate the cake with icing using a pastry bag.

Send the Pancho cake prepared in a slow cooker to the refrigerator for at least three hours.

Tips

The classic cake recipe uses canned peaches and pineapples, as well as walnuts, as fillings. It is not necessary to strictly follow this rule, you can use other ingredients: cherries, bananas, quince, raisins, almonds, hazelnuts, etc.

The amount of sugar can be changed to your liking. If the cake seems too sweet, you can completely eliminate the condensed milk or reduce the amount of granulated sugar.

Conclusion

Now you know the recipes for the Pancho cake for the slow cooker. A photo of the dessert can also be seen in the article. The most important thing in it is the preparation of a biscuit, so inexperienced cooks must strictlyfollow the recipe. As for the filling and decoration, here you can safely show your imagination.