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
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!
Today's visits: 1.
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. |
