Pancho cake with cherries and pineapples

To begin with, we will prepare products for the preparation of marble biscuit: medium-sized chicken eggs (45-50 grams each), sugar, wheat flour and unsweetened cocoa powder.

So, let's begin the preparation of the marble biscuit by the fact that we break the eggs (5 pieces) in the suitable dishes and fill them with sugar (180 grams). By the way, I want to say that everything can be beaten not only in a stationary combine (as mine is planetary), but also by a manual mixer. What is the advantage of the first: your hands are completely free during whipping — you can sift flour and cocoa, grease the form with oil. If possible, if you often cook baking, purchase such a useful device.

Beat eggs with sugar for quite some time — at least for 10 minutes. A thick stable mass should form (I can’t say that this is foam, since the mixture, although fluffy, is quite thick). The eggs will turn white, and the sugar will completely dissolve. It is impossible to kill (that is, to re -interpret) with sugar, so it is better to do it longer.

Pour 140 grams of sifted wheat flour into a mass of 140 grams and interfere with a tablespoon or spatula. The movements should not be chaotic, but below. In other words, we underline the dough from the middle and draw a spatula along the bottom to the walls, as if folding the dough. We do it all in a circle — from the center to the edges.

It is clear that the dough after such manipulations will settle somewhat — this is normal. But it will not be liquid — they check the correctness of the preparation on a wide tape. That is, when you pour the dough into the shape, it pours a wide strip of tone.

Now we separate a little less than half of the dough and transfer it to another bowl. Pour 2 tablespoons of a sifted cocoa powder and interfere with similar movements in the dough.

This is done literally in a minute.

Now lubricate the multicooker bowl (or baking dish) with a small amount of butter or vegetable oil. For such biscuits (non -chiffon), it is recommended not to lubricate the walls with fat so that the dough during the baking process clings to them, that is, it rises. But I always try not to forget to lubricate both the bottom and walls so that the biscuit does not stick. We alternately spread the test in the shape of a test of different colors: a spoon — white, a spoon — chocolate.

Now take a skewer (you can stick a wand for rolls) and stick it into the dough. With chaotic, but with neat movements we mentally draw patterns. But not for long, otherwise two types of dough are mixed, and so a marble pattern turns out.

We bake the marble biscuit in baking mode for 50 minutes. If you have a more powerful multicooker, check readiness in 35-40 minutes.

We take out the finished biscuit using an insert for steamed — just insert it into the bowl and turn it all together.

When the biscuit cools completely, it can be cut. However, we will prepare the Pancho cake, so the biscuit must (specially write in capital letters) give a rest for at least 4 hours (I give the cake time, given this figure), and preferably the night. Otherwise, immediately after baking, it will crumble, and when interacting with sour cream, it will turn into awkward porridge mass (simply speaking). By the way, such biscuits can be frozen for the future — they are no different from freshly prepared.

When the marble biscuit will ripen (it will rest and even dry slightly), we will prepare products for the cream and jewelry of Pancho cake. For a cream, take good fat sour cream (I have 26%), sugar powder, cherry without bones (I use frozen, but fresh, of course, better), canned pineapples (the weight is already indicated without syrup) and a pinch of vanilin (you can replace a teaspoon of vanilla sugar or not add at all). For the glaze you will need chocolate (of course, I would take bitter, but they would tearfully ask for milk) and milk of any fat content (I have 2.5%). Almond petals for sprinkling can be used, but you can not — the choice is yours.

Pineapples can be taken both pieces and washers — all the same, they will need to be cut into smaller pieces. Give a frozen cherry to be thawed completely, after which be sure to drain (drink) juice — it will be superfluous in the cake.

We take sour cream (800 grams) directly from the refrigerator and put it in the dishes suitable for whipping. Add 100 grams of sugar and a pinch of vanillin. I recommend using the powder, since even with prolonged whipping in cold sour cream, not all sugar crystals can dissolve. A few more words about the sour cream itself: for the Pancho cake and like it, always choose an exclusively fat product. I read on many culinary sites that, they say, lovers of all kinds of diets can easily use at least 10% sour cream if they are afraid of extra calories. No, wrong! The low -fat sour cream will never be in life, but will remain a liquid kefir (the sugar will make it even a slurry). Either the matter is fat — it whips into the air, light and relatively (not so much as to plant it with a confectionery bag) a stable cream.

Beat sour cream with sugar powder at the highest speed of about 10-12 minutes, until it increases in volume. Another guideline of readiness of sour cream: it will have a relief, that is, clear and rather stable stains that do not swim will remain from the corolla. We put about 5-4 tablespoons in a separate bowl — we will need it later.

We take the biscuit and cut it along the two parts so that the base is obtained with a thickness of about 1-1.5 centimeters. We put the cake on a flat dish on which we will collect (and then serve) the Pancho cake.

The rest of the marble biscuit is cut into small pieces, about 3×3 centimeters in size.

We smear the biscuit cake part of the sour cream.

Put the pieces of pineapple and cherry on the cream.

Slices of the biscuit are dipped in sour cream.

Put them on top of berries and fruits.

Then we repeat again — pieces of pineapple and berries.

Thus, we collect the entire Pancho cake, giving it the shape of a slide until the biscuit, sour cream, berries and fruits end.

We cover the cake with sour cream, which was put in advance in a separate bowl. Put it in the refrigerator for 15 minutes so that the cream grabs.

Meanwhile, we will prepare a chocolate icing of 100 grams of chocolate (milk or bitter) and 50 milliliters of milk. You can drown chocolate not only in a water bath (there is another pan with boiling water at the bottom of the pan with chocolate), but also in the microwave (best in the defrosting mode — it is more gentle). In general, it doesn’t matter how you will do this, the main thing is not to overheat chocolate, otherwise it will curl up and go lumps. We water the Pancho cake with a warm glaze, which had already managed to grasp slightly in the refrigerator. If you water the sour cream with hot glaze, it will flow.

If desired, sprinkle the cake with almond petals, which must be fryed slightly in a dry pan in advance. The finished cake is quite large and weighs about 2 kilograms.

Before serving, Pancho cherry with cherries and pineapples is advisable to withstand in the refrigerator for at least 2 hours so that biscuit slices can be saturated with cream. This is a very simple, but unusually tasty, light, juicy and delicate cake, which, if desired, can prepare almost any hostess. Yanochka, thank you very much for the order — I hope this option will like and the result will please. Happy New Year 2017, my dear friends! Meet him so that pleasant impressions are enough for the whole next year!