We cook tasty and with pleasure: Pancho cherry cake. Recipe and Valuable Cooking Tips

Dessert - the final chord of any feast, andtherefore, it would be desirable that even among the jaded guests it would cause great gastronomic interest and a lot of positive emotions. What is needed for this? Of course, the appetizing aroma, seductive appearance and taste that would be difficult to break away from. Lost guessing, what kind of cake can meet all the specified criteria? Of course, "Pancho"! Better than this dessert is hard to find, and if it is still cooked with your own hands and with love, it is unlikely that even a little one will be left at the end of the holiday.

Cooking with cherries and not only

Pancho cake, step-by-step recipe of which weToday we consider, good its special, right melting in your mouth tenderness. The soft sponge cake soaked with syrup is juicy. Cream creamy - like silk, the same air. And the cherry with its inherent sourness will set off very well the sweetness of the whole dessert and give it a refreshing aftertaste. Walnuts or peanuts, chocolate coating complete the splendor. Therefore, those hostesses who know the recipe for Pancho with cherries find themselves in a deliberately advantageous position. Their holiday table will always have a worthy conclusion.

A few more pluses dishes: elegant appearance.Dark chocolate on the background of white cream, dark red cherries and bright sunny color of sponge cake (unless you add cocoa to it) - it all looks very impressive together, isn't it? The second plus is the ability to vary the ingredients. At the Pancho cake, the recipe allows the use or non-use of cocoa in the cake dough. And instead of cherries, fresh, frozen or canned in their own juice, other juicy sweet-sour berries or fruits are suitable. For example, pineapple pieces, strawberries or strawberries, black or red currants, seedless grape varieties. And now the process itself.

Baking and cooking technology

So, we are preparing the Pancho sponge cake.The recipe for cakes such as: prepare 5 fresh eggs, a glass of sugar, the same amount of wheat flour, a little soda or baking powder and lemon juice for quenching. For starters, proteins are separated from the yolks. The latter are whipped better and better if they are chilled. Therefore, put a bowl with them for a while in the fridge. And whites a little, beat the mixer with a mixer, starting at low revs and gradually increasing the speed. At the same time, enter half the sugar specified in the recipe. Foam should get strong. Then do the same with yolks - pounded with sugar, they should turn white.

When both masses are ready, they should be mixed.gently so that the foam does not sink. In the dessert “Pancho”, the recipe allows for a slightly different order of product addition: gradually beat the whites into the foam with all the sugar, and then gradually, add yolks one at a time, without stopping the whipping. Then pour cocoa powder (2-3 tablespoons) or only flour in a bowl, sifting it.

Добавьте немного соды, погасив, и щепотку соли.Knead the dough carefully so that no foam bubbles will fall off. Cover the baking dish with baking paper or plain white sheets, generously oiling them. Pour the dough into it, but so that there is a margin of height of the sides, - the biscuit in the baking process increases one and a half to two times. The baking tray is placed in a preheated oven for 35-45 minutes at a temperature of 180^about. So as not to disgrace the sponge cake for Pancho, recipewarns: the oven does not open the first 20 minutes. Then from time to time to try a match, as far as the dough was baked. If it is damp inside, and outside it is browned, then cover it with foil and bring to readiness. Then remove from oven, let cool. Cut lengthwise into several pieces. The bottom will be the base of the cake. Cut the rest into small cubes.

Now we are preparing the cream and the filling for the Pancho cake.The recipe advises the berries (seedless) to advance to drain, juice (syrup), you can soak biscuit pieces. It will take about 750-800 g of cherries (fruit) and 200 g of chopped nuts. For the cream is taken fresh, fat sour cream (400-410 g), cream, also fresh, - 300 g, 1 cup of powdered sugar. Beat with a mixer until airy consistency separately sour cream with half the sugar and cream with the second half, then mix, add vanillin. You can cool a little.

«Сборка» торта:lay out the base cake on a dish, brush with a layer of cream. Then a layer of cherries, sprinkled with chopped nuts (walnuts or peanuts). Mix the pieces of biscuit separately with a portion of the cream and put it on the nuts. And so continue to form the cake in layers until the biscuit cubes run out. Just try to give the cake a cone or cap shape. Fill the resulting dish with leftover cream and refrigerate to freeze.

Prepare chocolate icing by melting a bitter chocolate bar in a water bath. Fill it with cake and put it back in the fridge overnight.

Enjoy the wonderful recipe - and let the family and guests from your every dessert remain delighted!