Pancho Cake

This recipe was automatically translated from Romanian. View original here
Pancho Cake

So, about the cake, it's so simple that I made it with Maria in my arms - it's not very ornate but the shape is simple from the start and doesn't require much beauty. You can put cherries, strawberries, any fruit in cream, garnish with grated chocolate or chocolate icing on top.

To taste, it is very fresh, tender, pandispan soft, soft. Make the sour cream as usual, with fatty fermented sour cream - 25-30%, otherwise put gelatin as in the Orange Cake.


2 pieces
8 tbsp
Sunflower oil
6 tbsp
10 tbsp
Cacao powder
4 tbsp
White flour
6 tbsp
Baking powder
1 tbsp
Sour cream
500 g
25%-30% fat
150 g
for cream

Step by step


In a deeper bowl place the eggs and add the sugar.

In the picture you have an example of what 1 tablespoon means.


Beat them a little with a fork or even a fork.


Add the oil and whipped milk, mix.


Finally add the flour, cocoa and baking powder.


Mix well so that they are not lumpy, the dough will be like a slightly more liquid cream.


Pour it into a bed lined with baking paper, 24-26-28 cm in diameter.

For me it was the shape of silicone and I didn't cover it with anything.

Bake for 30-35 minutes, in a preheated oven at 200 degrees, until it passes the toothpick test.


After baking, let it cool a bit, then take it out of the tray and cut it into pieces about 2x2cm.


Take a deeper bowl, I had a round salad bowl, about 1 liter in volume.

Spread it well with food-grade plastic wrap.


About Cream.

If you take fatty cream, you do not need 30% gelatin to harden the cold cream. If it is weaker, you will need to use a little gelatin dissolved in warm water.

So, I used 30% Rustic Cream from Carrefour, I didn't put gelatin.

I mixed it with sugar and let it dissolve for about 10 minutes.


Then I mixed well with the mixer until it had a thicker consistency, it shouldn't even be like a strong cream but it shouldn't flow like whipped milk.


Grease the walls and bottom of the bowl with plastic wrap with a little cream.


Put a layer of pandispan cubes, grease them well with cream.


And so continue to put layers of cream and countertop cubes until you fill the bowl, or finish the pandispan.


Make sure you have a little cream left to grease the last layer.


Cover well with foil and put the cake bowl in the fridge for at least 8-10 hours.

During this time it will penetrate and the cream will harden.


Then turn it over on a cake plate, or plate, carefully remove the bowl and plastic wrap.


Decorate it according to your preferences and imagination.

I quickly put just a little grated chocolate on top, and it was appreciated anyway :)


Cut it into slices, here you can see a kind of section.

Without gelatin it is more fragile and softer, the cream hardens but not as much as from gelatin. So it depends on how you prefer and what kind of cream you find.

Good appetite!

Quantity: 1 kg (6-8 servings)
Prep time: 360 min
Difficulty: easy
Ready in: 90 min
Publish date:
Collections: Cakes, Desserts

Receive new recipes on email


No comments yet. Be the first to post one!