Pancho Cake

Elena Butuc

This cake is so simple that I made it with Maria in my arms. It doesn't have a lot of decoration, because it has an unpretentious shape right from the start, which won't require much dressing up. In the cream you can put cherries, strawberries, any fruit. You can garnish with grated chocolate or chocolate icing on top.

The taste is very fresh and the sponge cake is really soft. For the filling cream, use fatty fermented sour cream - 25-30%. If not, put gelatin as in the Orange Cake.

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Ingredients

Metric US

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Egg

2 pieces

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Sugar

8 tbsp

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Sunflower oil

6 tbsp

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Buttermilk/Youghurt/Kefir

10 tbsp

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Cacao powder

4 tbsp

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White flour

6 tbsp

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Baking powder

1 tbsp

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Sour cream

500 g

25%-30% fat

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Sugar

150 g

for the cream

Step by step

In a deeper bowl, combine the eggs with the sugar.

See in the picture what 1 tablespoon means.

Beat with the whisk or a fork.

Add the oil and the buttermilk, mix.

Finally, add the flour, cocoa and baking powder.

Mix well so there are no lumps. The batter will be like cream, but slightly more liquid.

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

I used a silicone mold and I didn't line it.

Bake for 30-35 minutes in the preheated oven at 200 degrees C. Check for doneness using the toothpick.

Remove from the oven and let cool. Then take it out of the mold and cut it into pieces about 2x2cm.

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

Line it with plastic wrap.

The Cream Filling.

If you use 30% fat cream, you don't need gelatin for the filling to thicken in the fridge. If it's less fatty, you will need to use a little gelatin dissolved in warm water.

I used 30% fat cream and I didn't put gelatin.

Combine the cream with sugar and let sit for about 10 minutes.

Beat well with the mixer until it reaches a thicker consistency. It shouldn't be like whipping cream beaten to stiff peaks nor runny like buttermilk.

Grease the sides and the base of the bowl with a little cream.

Put a layer of sponge cakes, coat them well with cream.

Continue to alternate layers of cream and sponge cake until you fill the bowl or you run out of cake.

Save some cream for the last layer.

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

During this time, the cake will infuse and the cream will thicken.

Then turn the cake over onto a platter or plate. Carefully remove the bowl and the plastic wrap.

Use your imagination to garnish the cake.

I just sprinkled over with grated chocolate on top, but it was still appreciated :)

Cut into slices, see the picture.

Without gelatin, it will be more fragile and softer. The cream will thicken, but not as much as from the gelatin. So, it depends on how you prefer it and the type of cream you are using.

Enjoy!

Quantity: 1 kg (6-8 servings)

Prep time: 360 min