Cake "Don Pancho": step by step recipe, decoration, photo

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

This cake has several names at once: "Vanka Curly", "Curly Pinscher", "Earl Ruins". But he won his popularity precisely as "Don Pancho". The cake turns out incredibly juicy and soaked. Cherry is used as a filling for it. If desired, such a dessert can be prepared with canned pineapples. In our article, we offer a step-by-step recipe for the Don Pancho cake. At home, every housewife can cook it. We suggest trying pastries with both cherries and pineapples.

Cake "Don Pancho" with cherries at home

This dessert is sure to delight those with a sweet tooth with the pleasant taste of chocolate biscuit soaked in delicate sour cream and cherry juice. The cake is very juicy and soft. Chocolate and cherryhave the perfect flavor combination. You can verify this from your own experience by preparing the Don Pancho cake on your own (pictured).

Step by step dessert recipe involves the following steps:

1. Baking a biscuit. In this recipe, the base of the cake is chocolate cake. If desired, you can bake a traditional white biscuit without adding cocoa.
2. Cooking sour cream. To make it tender, sour cream should be taken with a high percentage of fat.
3. Preparing the cherry filling. Canned berries are perfect for the cake. Of these, you will need to first remove the bones. Cherry syrup can be used to soak a biscuit.
4. Preparation of chocolate glaze. At the very end, the cake is smeared with sour cream and melted chocolate is poured on top. It makes it tastier.
5. Dessert assembly. This is one of the most critical moments in the cooking process. At this stage, pieces of chocolate biscuit are laid out in a slide on the main cake. Subject to the cooking technology, the slide turns out to be high, beautiful, and does not float.

Cake ingredients

For the chocolate biscuit you will need:

• flour - 200 g;
• sugar - 250 g;
• egg - 4 pcs;
• cocoa - 20 g;
• baking powder - 5g;
• s alt - ¼ tsp

Sour cream for "Don Pancho" cake is prepared from the following ingredients:

• sour cream with a fat content of 25-30% - 750 g;
• granulated sugar - 300 g;
• vanilla essence - 1 tspl.

For the cherry filling and impregnation of the biscuit, you need to prepare:

• canned berries - 150g;
• syrup - 60 ml;
• walnuts (optional) - 50g

Chocolate icing is made from the following ingredients:

• chocolate - 70 g;
• butter - 30g

Step 1. Chocolate Biscuit

The basis for the "Don Pancho" cake is prepared in the following sequence:

1. In a deep bowl combine flour, baking powder and cocoa powder.
2. Using a mixer, beat 4 eggs on high speed together with a pinch of s alt and sugar.
3. Sift the dry mixture into the fluffy egg mass. Gently mix the ingredients with a spatula in one direction, namely from top to bottom.
4. Preheat the oven to 180°.
5. Prepare two baking dishes. Line the bottom with parchment and brush the sides with butter.
6. Distribute batter between two molds. Send them to the oven for 30 minutes. Check the readiness of the chocolate biscuit with a toothpick.
7. Remove the slightly cooled cakes from the molds, put them on a wire rack or cutting board and leave for at least 6 hours.

Step 2. Sour Cream

In the recipe for the "Don Pancho" cake, a cream based on sour cream is used. It must necessarily be sufficiently high in fat, then the dessert will turn out to be especially tasty. Preparing the cream is not difficult at all:

1. Put sour cream intomixing bowl.
2. Add sugar and vanilla extract.
3. Beat the ingredients on high speed for 10 minutes.
4. Part of the prepared cream (200 g) set aside in a separate bowl, tighten with foil and send to the refrigerator. This amount will be enough to decorate the dessert. The remaining cream will be used to assemble the cake.

Step 3. Cherry filling

Juicy cherries are traditionally added to the "Don Pancho" cake. This berry goes well with both sour cream and chocolate biscuit.

For the cherry filling, prepare 150 g of pitted cherries. It is better to take canned berries cooked in their own juice with added sugar. They are not as sour as fresh ones. Do not pour out the juice from canned cherries. They will need to soak the chocolate biscuit to make it softer.

Step 4. Chocolate frosting

This is the finishing touch to the cake design. The icing can be made in two ways: with real dark chocolate or with cocoa. The first option is more preferable, and the second one is less expensive.

To prepare the glaze for the "Don Pancho" cake you need:

1. Prepare a water bath.
2. In the upper part of the device put dark chocolate broken into pieces. Add butter.
3. Melt chocolate with butter in a water bath until a homogeneous consistency is obtained. This frosting sets quite quickly.therefore, it is recommended to cook it immediately before decorating the cake.

Cocoa-based glaze is prepared as follows:

1. Take a heavy-bottomed saucepan.
2. Pour a little milk (2 tablespoons) into it, put sugar and cocoa powder (1 tablespoon each).
3. Put the saucepan on a small fire. Stirring constantly to avoid lumps, bring the mixture to a homogeneous state.
4. Add butter. Stir the glaze again. It should become smooth, glossy.
5. Pour the mixture into a pastry bag. Use freshly made icing to decorate the cake.

Step 5 Assemble and Decorate

When all the components of the Don Pancho cake (according to the recipe with cherries) are ready, you can proceed directly to the formation of the product itself:

1. Prepare pre-baked and well-cooled biscuits. To do this, cut one of them into small cubes. From the second biscuit, cut off the top part that has risen in the oven with a cone. The resulting cake should be even, since this is the bottom of the cake. Set aside this part of the biscuit for a while.
2. Line a deep bowl (about 22 cm in diameter) with cling film inside. This will be the form for assembling the cake. For stability, the bowl can be placed in a saucepan or any other dish.
3. Apply a thin layer of sour cream on cling film. Spread it evenly with a spoon over the entire inner surface of the mold.
4. In the remaining sour cream put chocolate cubesbiscuit. Chopped nuts can be added at this stage if desired.
5. Stir the biscuit pieces with sour cream. Transfer the third part of the filling into a spherical shape.
6. Add some cherries and then layer the biscuit in sour cream again.
7. Repeat the steps again. First put the cherry, and then the pieces soaked in cream, and so on until the ingredients run out.
8. Soak the cake set aside with cherry syrup.
9. Cover the spherical shape with a biscuit soaked side inward. Cut off excess cake with a knife.
10. Turn the cake pan onto a plate so that the whole biscuit is on the bottom. In this form, send the product to the refrigerator for at least 5 hours.
11. After a while, take out the cake, remove the bowl and cling film from it. Lubricate the product with the reserved sour cream. Drizzle with chocolate icing.

Cooking secrets

The following tips will be helpful in the process of making and assembling the cake:

1. Finding high-fat sour cream in the store is quite difficult. But you can fix the situation at home. To do this, sour cream with a fat content of 20% (1 l) must be thrown onto gauze folded in 4 layers, tied into a bundle and hung over a bowl. Put the structure in the refrigerator for at least 12 hours. During this time, excess whey will drain, and sour cream will become thicker and fatter.
2. It is not necessary to soak the biscuit with syrup. It will still turn out quite juicy and moist thanks to the sour cream and the juice contained in the cherry.
3. You can collect the cakenot only from the bottom up, as described above, but also in the opposite way. To do this, put biscuit cubes soaked in sour cream on the bottom of the product in a slide. Decorate the top with cream and icing.

Cake "Don Pancho" with pineapples

Those who don't like cherries will love this sweet treat recipe:

1. Knead the dough for the biscuit. To do this, beat 6 eggs into a fluffy foam with sugar (250 g). Add sifted flour (200 g), baking powder (1 tsp) and cocoa (4 tbsp). Pour the kneaded dough into a mold with a diameter of 22 cm and put in a preheated oven for 45 minutes.
2. Cut the cooled biscuit into 2 parts. The lower one, 1 cm high, will serve as the bottom of the cake. The upper part needs to be cut into small squares.
3. For the cream, beat 200 ml of heavy cream. Add 400 ml of sour cream and 150 g of sugar to a lush, stable mass. Whisk the ingredients again. The cream should be thick and hold its shape well.
4. Soak the bottom of the cake with canned pineapple syrup. Cut the rings themselves into pieces.
5. Mix biscuit squares with sour cream. Put them in layers in the form of a slide, alternating with pineapples and finely chopped walnuts. Decorate the product with the rest of the cream.
6. The photo of the "Don Pancho" cake fully conveys how big and beautiful it turns out. You can cook it both for the holiday and for home tea drinking.