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Ingredients

Adjust Servings:
5 medium eggs
300 g sugar
6 tbsp cocoa powder
1 tsp leaven
1 tsp lemon juice
225 g flour
Cream:
800 ml high-fat sour cream (30%)
200 g powdered sugar
1 bank canned pineapples
1 cup walnuts
Ganache:
200 g double cream (30%)
150 g dark chocolate
Торт с ананасами и орехами “Панчо”

Торт с ананасами и орехами “Панчо”

Features:
  • Vegetarian
Cuisine:
  • 105
  • Serves 8
  • Medium

Ingredients

  • 5 medium eggs

  • 300 g sugar

  • 6 tbsp cocoa powder

  • 1 tsp leaven

  • 1 tsp lemon juice

  • 225 g flour

  • Cream:

  • 800 ml high-fat sour cream (30%)

  • 200 g powdered sugar

  • 1 bank canned pineapples

  • 1 cup walnuts

  • Ganache:

  • 200 g double cream (30%)

  • 150 g dark chocolate

Directions

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This cake is served in our favourite restaurant in Kiev. Despite having another name on the menu, I managed to find the recipe. Now I make it quite often as my loved ones like it a lot.

I found out that this cake has recently been created and patented under the name “Pancho” by a confectionery. Its formula is sure to be confidential, but there is a great home-made recipe for this delicious cake.

“Pancho” is an exciting combination of an exquisite chocolate sponge cake flavor and ganache, soft and slightly sour cream, sweet and rich pineapples and crispy nuts.

You must try it!

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Steps

1
Done

Chocolate pie shell.

Separate egg yolks from egg whites. Add salt to egg whites and beat until soft peaks form.

2
Done

Beat egg yolks and sugar until the mixture is white and increases in volume.

3
Done

Mix together flour, leaven and cocoa powder. Sieve.

4
Done

Add ¼ egg whites to egg yolks and carefully mix with a spatula. Add a portion of flour and mix with a spatula. Repeat with the remaining whites and flour mixing carefully with a spatula in order not to lose the volume. Don’t use mixer! Between whites and flour fold in lemon juice.

5
Done

Preheat the oven to 180 degrees Celsius. Cover the bottom (25 cm in diameter) of a springform pan with a baking sheet.

6
Done

Bake at 180 degrees Celsius for 35-40 min.

7
Done

Don’t open the oven as long as the pie shell is baking. Check the readiness with a toothpick inserted in the center of the cake – it should come out dry.

8
Done

Switch off the oven and slightly open the door to let the pie shell cool. Carefully remove from the pan. Cut the cooled pie shell with a thread or a knife horizontally in two layers so that the lower part is 0.8-1 cm thick. The upper part cut into 1x1 cm squares.

9
Done

Cut pineapples into medium cubes and chop walnuts.

10
Done

Cream:

Whisk together sour cream and powdered sugar. You should end up with light and fluffy cream. If it won’t thicken, add a package of whipped cream stabilizer.

11
Done

Building up:

Spread the pie shell-base with the cream. Sprinkle with walnuts and pineapples.

12
Done

Place squares on top of the pie shell-base. Sprinkle with walnuts and pineapples.

13
Done

Repeat the process until all the squares and cream are gone (approx. 3-4 layers). The cake should resemble a hill.

14
Done

When done, spread the cake with the remaining sour cream. Put in the fridge for 1 hour.

15
Done

Ganache:

For this cake, the glaze should be runny enough to remain soft and unbreakable after cooling.

16
Done

In a saucepan, bring cream to a boil; remove from heat. Melt the crushed chocolate pieces in hot cream. Mix with a whisk until soft and allow to cool a bit. Pour the ganache over the whole cake.

17
Done

Put in the fridge overnight (at least for 4 hours).

How to serve:

Serve cold.

How to keep:

Can be kept refrigerated for 48 hours.

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Crepes with yogurt and berries flambé
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