Homemade pancho cake with banana. Pancho cake with bananas recipe with photos step by step the most delicious Sour cream cake “Pancho”
Pancho cake is one of the easiest desserts to create. The delicacy is not difficult to prepare, and the most important thing in this delicate dish is good sour cream. It can be made with any dried fruits and nuts. You can decorate with grated or melted chocolate, the same nuts, and various confectionery toppings. The homemade Pancho sour cream recipe is extremely simple and it turns out much more appetizing and healthier than its store-bought counterpart.
Some will say that sponge cake is difficult to make, but each recipe presented below is interesting because even a beginner can handle it! In addition, it is not necessary to fight for a tall fluffy cake, because 2/3 of the dough will have to be crushed to form a mound. Those who pay special attention to the low calorie content of the dish can choose a recipe with bananas, replacing sour cream with natural yogurt.
Cake "Pancho" with pineapple
This recipe is designed for a mold with a diameter of 22-24 centimeters; if it is smaller, then it is better to cut the proportions by 10-20%. Otherwise, the cake will turn out to be very bulky and difficult to assemble. If you're making dessert for the first time, don't skimp on the cream - you can even make half a cup more of it. This way, “Pancho” will soak faster and be more juicy.
Ingredients:
For the cakes:
- 310 grams flour
- eggs - 4 pieces
- 200 milliliters sour cream 15% fat
- 160 grams of sugar
- soda - teaspoon
- 2 large spoons of cocoa
For filling:
- two large bananas
- can of canned pineapple rings
For cream:
- 2 cups chilled 20% sour cream
- 130 grams of sugar
- sour cream 30% fat - 150 grams
Cooking method:
To make “Pancho” successful, you need to bake two multi-colored cakes. Divide all ingredients except cocoa in half. Pour the eggs into a bowl and beat with sugar until foam forms. Add flour, soda and sour cream. Add cocoa powder to half the mixture. Mix well so that no lumps form. Grease the pan with butter and bake the cakes for about half an hour at 180 degrees until done.
Cool both cake layers slightly and cut either of them in half horizontally. One part of the biscuit will be the basis of “Pancho”, and chop the other part and the entire second cake into cubes. Beat the sour cream with sugar for at least 10 minutes. Dip each biscuit cube into soft sour cream and carefully place on the base of the cake. When you make the first layer, place the chopped fruit on top. Pour a little cream over it all and do the same with the remaining layers.
Cover the finished Pancho cake with cream, the recipe of which consists of whipped sour cream 20% and 30% fat and sugar. If it leaks, periodically scoop it up with a spoon and pour over the top of the dessert. Cool the finished cake for at least three hours. If you wish, you can decorate it with dark chocolate or coconut flakes. Bon appetit!
Sour cream cake “Pancho” with glaze
Natural chocolate icing wonderfully enhances the taste of sour cream cake. It’s so easy to prepare, and the dessert turns out amazingly tasty and beautiful! When choosing condensed milk, give preference to a product with natural ingredients.
Ingredients:
For the test:
- 400 grams of sour cream
- condensed milk
- 2 eggs
- cup of sugar
- a third of a spoon (teaspoon) of soda
- 3 cups sifted flour
For cream:
- 650 grams of sour cream
- cup of sugar
For the glaze:
- 3 large spoons each of sugar, cocoa and milk
- 80 grams butter
Cooking method:
Mix all the dough ingredients, you get a liquid dough. Separate the third part and bake the cake from it. It is better to do this in a small springform pan, at 170 degrees, for half an hour. Add one and a half tablespoons of cocoa to the remaining dough and bake the second cake. Cool this chocolate biscuit and cut into oblong bars.
Dip the cut pieces into sour cream and start placing them on the crust, forming a mound. Now leave the cake for a while and start preparing the glaze. Melt the butter in a small saucepan, pour in the milk and dissolve the sugar. Add cocoa and simmer until thick. Pour frosting over the cake and set aside to cool. Enjoy your meal!
Sour cream cake “Pancho”
This recipe is simply rich in sour cream: it is in the cakes, cream, and glaze. Prepare an exquisite sour cream dessert for your loved ones and enjoy the compliments on your culinary skills.
Ingredients:
- flour - 3 full glasses
- 5 eggs
- 1.75 cups sour cream
- granulated sugar - one and a half measuring cups
- baking soda - tablespoon
- cocoa powder
For cream:
- three glasses of sour cream
- sugar - 1 measure
For the glaze:
- butter - 0.5 packs (100 grams)
- sour cream - 5 tablespoons
- cocoa powder - 3 spoons
- granulated sugar - 8 tablespoons
Cooking method:
Place the sour cream in a bowl and dissolve the soda in it. Beat the eggs until white with sugar and add flour, as well as sour cream and quicklime soda. Mix the dough well. Then divide the biscuit mixture into 4 parts. Add cocoa to just one portion and place in the oven, heated to 180-200 degrees. Bake for about half an hour, check doneness with a toothpick. Bake light cakes in the same way and cut into cubes of any size. The dark sponge cake will serve as the base.
The next step is preparing the sour cream. Its recipe is as easy as possible. Just combine sugar with sour cream and mix with a mixer. Place brown cake on a plate. Place light biscuit cubes evenly over its entire surface. Pour the dressing generously over them: the porous structure of the baked goods will absorb the sour cream, and the taste of the dessert will turn out incredibly luxurious.
It's time to prepare the chocolate glaze. Simply mix butter, cocoa, sugar and heavy sour cream in a saucepan. Cook the glaze over low heat until shiny. Once cool, drizzle the cream directly over the cake into tangled chocolate threads. Place the finished “Pancho” in the cold for the glaze to soak in and completely harden. Enjoy your tea!
Cake with sour cream “Pancho classic”
The real original recipe for the classic “Pancho” is somewhat similar to the famous dessert “Pincher”. Baking it, as a rule, does not take too much work and time. Even a non-professional pastry chef can easily prepare this wonderful, delicate sour cream cake. Therefore, stock up on the appropriate simple ingredients and go for it - this recipe is simply a win-win!
Ingredients:
For the test:
- two eggs
- 12 spoons of sour cream
- half a can of condensed milk
- 1 1/5 cups all-purpose flour
- three tablespoons cocoa
- glass of sugar
- teaspoon baking powder
For impregnation:
- 90 grams of sugar
- half a glass of nuts
- canned pineapple
- 800 grams of thick sour cream
For the glaze:
- 80 grams of sour cream
- 30-40 grams of butter
- 30 grams of sugar (preferably powdered)
Cooking method:
First of all, start kneading the dough. Beat eggs with sugar, then add condensed milk, cocoa and sour cream. Whisk a little again. Add the flour, sifted with a spoonful of baking powder, and stir very carefully so that the mixture does not settle. Prepare a baking sheet, spoon the dough onto it and place the biscuit in the oven. You need to bake in a thoroughly heated chamber at a temperature of 180 degrees until completely cooked, periodically checking the cake with a wooden skewer. Cool the prepared biscuit under a clean towel.
While the crust is baking, prepare the filling. The recipe is as follows: beat the cooled fat sour cream and sugar, let the grains completely dissolve. When the cake has cooled, break it into pieces the size of a matchbox. Dip them in sour cream and begin to place them in a cone on a wide flat dish. In the spaces between the pieces of sponge cake, sprinkle the cake with chopped toasted walnuts and insert pre-cut canned pineapple rings. After all this, put “Pancho” in the cold - let it harden.
In the meantime, you can prepare the chocolate glaze. Place the sour cream on the lowest heat and immediately add sugar. Simmer the mixture on the stove until bubbles appear, remembering to stir occasionally. Then add oil and cook for another 2-4 minutes. Remove the glaze from the heat and cool to 40 degrees. You can also use a mixture of melted black or white chocolate and a spoon or two of cream instead. Pour glaze over the frozen surface of the dessert. Place it back in the refrigerator until completely cool. Bon appetit!
Cake "Pancho" with fresh cherries and dried fruits
This Pancho recipe will be a lifeline for cooks who don’t have the opportunity to spend a lot of time in the kitchen. This cake comes together very quickly, in just an hour and a half. In addition, this delicacy does not require any particularly expensive or rare ingredients, and the resulting result is simply magnificent!
Ingredients:
For the biscuit:
- sugar - 2 full glasses
- flour and fat sour cream - a glass each
- two eggs
- slaked soda
- vanillin
- cocoa powder
- dried apricots, raisins - a handful
For cream:
- 0.5 liters of homemade sour cream
- glass of sugar
- pitted cherries (fresh or defrosted) - 200 grams
- 100 grams of raisins and dried apricots
- shelled walnuts
- 100 grams of chocolate for decoration
Cooking method:
Pour a portion of granulated sugar into a bowl, pour in the eggs and beat until fluffy. Add sour cream, a spoonful of soda slaked with lemon juice and a little vanillin (optional) to the mixture. Stir with a spatula and divide into two equal parts. Add a glass of flour, chopped dried apricots and raisins to the first half. Of course, it will be better if you first steam the dried fruits in hot water for a quarter of an hour and then roll them in flour - this way they will be evenly distributed in the biscuit mass. Knead the dough not too thick.
Use the second part to bake a dark cocoa cake. To prepare it, add flour (1 cup) and four large spoons of cocoa powder into the mixture. Gently mix the dough and bake each cake for 20-30 minutes at 200 degrees, preheating the oven in advance. Cool each biscuit you make under a clean towel.
The next stage is preparing the cream. To do this, beat the sour cream with a whisk or mixer, gradually adding sugar to it. Prepare cherries, raisins and dried apricots. Place fresh peeled berries in a colander and allow excess moisture to drain. Cut the cooled light cake into equal small cubes and dip them in the cream. The recipe is almost complete, all that remains is to assemble the delicacy correctly.
Place the dark cake on a festive dish, and on top form a cone from cubes of light cake, periodically pouring chopped nuts, dried cherries and dried fruits into the space between the layers. Top the cake with the remaining nuts and large dark chocolate shavings. Put “Pancho” in the cold for several hours, then take it out and call your household to the table - the delicate cake is ready! Bon appetit!
Cake "Sancho Pancho"
For those housewives who have not yet decided on the choice of the best dessert for the next family holiday, we offer a recipe for Sancho Pancho cake. Its sweet and sour juicy delicate taste will certainly please all guests. You only need to prepare one cake.
Ingredients:
- 6 eggs
- two measuring cups of sugar
- 80 grams of sugar
- a little soda (on the tip of a spoon)
- 8-10 tablespoons (tablespoons) of cocoa powder
- lemon juice - half a teaspoon
- two glasses of flour
- 3-4 ripe bananas
- glass of hazelnuts (roasted)
- 700 milliliters thick sour cream
- 4 tablespoons boiled milk
- melted butter - 100 grams
Cooking method:
Separate the whites from the yolks, using a mixer, beat them into a stable, strong foam, gradually introducing a glass of fine sugar and the yolks into them. Armed with a whisk, carefully stir in 5 tablespoons of cocoa, soda, slaked with lemon juice, and a portion of flour. Knead the dough until smooth. Line a springform round mold with high sides with baking paper, grease it and pour the dough into the mold. Bake until done, checking the crust with a toothpick.
The biscuit should be airy and light. Leave it to cool, cutting it horizontally into two parts, dividing it by height in a ratio of 1:2. Now it’s time to make the cream: to do this, simply beat the sour cream with sugar. Take out a wide flat plate and start shaping the cake. Place the thin crust on a plate, fill it with cream and arrange the bananas cut into thick slices.
Next step: cut the whole cake into equal squares, and dip each piece into the prepared cream. Place the mixture on a single thin crust, forming a regular, even mound and periodically sprinkling it with nuts and banana slices. Place the finished dessert in the refrigerator for half an hour. Finish it with glaze, which you need to pour over the cake after it has cooled.
The glaze is prepared as follows: mix milk with cocoa and sugar, heat it all up on the stove and bring until the grains are completely dissolved. Next, add the melted butter to the glaze and remove it from the stove. Wait for the oil to completely dissolve, stir and pour it over the top of the cake. Place the treat back in the refrigerator to soak and harden. Serve the finished cake, adding slices of fresh bananas - bon appetit!
Creamy sour cream cake “Pancho with cherries”
Above, we have already brought to your attention a recipe for a cake with cherries, but this option will allow you to prepare a completely different dessert with new shades of taste.
Ingredients:
For the test:
- 250 grams of sugar
- 6 large eggs
- 200 grams of flour
- 60 grams cocoa powder
- teaspoon baking powder
For cream:
- 400 grams of sour cream 20% fat
- 200 grams of cream with a fat content of 33-38%
- 150 grams of sugar
- 200 grams frozen cherries
- 80 grams of walnuts
- tablespoon of powdered sugar
For the glaze:
- 50 grams dark chocolate
- 30 grams butter 72% fat
Cooking method:
First of all, knead the biscuit dough. Beat the eggs well with a mixer until fluffy foam forms. Continuing to mix, gradually add sugar. Pour flour, baking powder and cocoa into a sieve and sift everything together. Add the dry mixture in parts to the beaten eggs and gently mix with a spoon from bottom to top.
Prepare a mold and fill it with dough. Place in an oven preheated to 180 degrees and bake for about 30 minutes. Check with a wooden skewer for complete readiness. Cool the baked cake completely on a wire rack, covering it with a towel. Thaw the cherries, drain the liquid (reserving it). Sprinkle the berries with powdered sugar and leave for a while. Cut the nuts into large pieces and bake in a dry frying pan. It's time to move on to preparing the cream using the following recipe. Refrigerate the cream overnight and whip until thick. Add sugar, sour cream and beat until smooth, let the grains completely dissolve.
Cut the cooled cake into 2 unequal parts approximately 1/3 and 2/3 in height. Cut most of the biscuit into cubes or bars with a side of 2-3 centimeters. Choose a wide, flat plate and start assembling the cake. Place the bottom of the sponge cake on a plate. Soak with liquid obtained from defrosted cherries. Generously coat the cake with sour cream. Place half of the cherries and nuts (choose them according to your taste) on top.
Soak the biscuit pieces in cream on all sides and place them in one layer on the base cake. Place the side ones at a slight angle to create a slide. Pour the cream generously to make the cake as tender and juicy as possible, use about 2/3 of the dressing. Top with half of the remaining cherries and nuts. Place another tier of pieces of sponge cake soaked in cream, but narrowing the diameter of the slide. Top with remaining cherries and nuts. Finish the mound with the last tier of soaked sponge cake. Coat the cake with the remaining cream on all sides using a spatula. If any liquid drips onto the plate, scoop it up with a spoon and pour it over the top.
Prepare icing for decoration. Break the chocolate into pieces and melt in a small saucepan in a water bath, add the butter there too. After combining the chocolate and butter, stir the mixture until smooth. Place the cooled glaze into a pastry syringe (if you don't have one, roll a cone out of construction paper and cut off the tip). Make a pattern on the cake as you wish. As one option, you can not melt the chocolate, but simply remove large chips with a knife and sprinkle the dessert with it. Place the finished cake in the refrigerator for a couple of hours until completely soaked. Bon appetit!
Banana Pancho Cake
Bananas, biscuit and sweet sour cream - this is the perfect combination of ingredients! You should not chop the fruit too much, so the taste will be original. You can add 1-2 more fruits to get an extra banana taste of the treat.
For light crust:
- a glass of flour, kefir and sugar
- 1 egg
- teaspoon of soda
For dark crust:
- glass of kefir
- 1 egg
- a glass of flour and sugar
- slaked soda - teaspoon
- 2 spoons cocoa
For filling:
- 650 grams of sour cream 15% fat
- bananas - 4-5 pieces
- 180 grams of sugar
For decoration:
- bananas - 4-5 pieces
- 200 grams banana yoghurt
- chocolate - 100 grams
- a couple of tablespoons of vegetable oil
- walnuts
Cooking method:
Since the recipe for the cakes for this banana version of “Pancho” contains kefir, the dough is especially tender. Preheat the oven to 180 degrees in advance, and only then start preparing the dough. Pour kefir into a deep bowl, beat in an egg and add a glass of sugar. When sifting flour, add it a little at a time to avoid lumps. At the very end, add baking soda, stir gently and thoroughly with a whisk and immediately bake in the oven. It is better to take a mold 24 centimeters in diameter.
After a quarter of an hour from the start of baking, start kneading the dark cake. It is made in the same way, only with the addition of cocoa. It is best to add cocoa after flour and before adding soda. If you add the baking soda earlier, it will have time to quench the kefir, and the cake will not be fluffy enough. Bake the biscuits for at least 20 minutes until done. Let the cakes cool completely.
Then one of them should be cut in half lengthwise - this will be the base of the dessert. Place this part on a dish, and cut the remaining dark and light cakes into pieces and pour into a bowl. Peel the bananas and cut them into medium to large pieces. Add them to the chopped biscuit and mix. In a separate bowl, combine sour cream, sugar and beat well. Pour the resulting cream over the bananas and biscuit, mix the mixture with a spoon. Place the mixture onto the base crust using your hands and press down slightly.
Pour banana yogurt on top and spread it over the entire surface. Leave the Pancho cake in the refrigerator for several hours to soak. After 8 hours, melt the chocolate and mix it with refined vegetable oil. Cut the bananas lengthwise and brush one side with chocolate glaze. Apply the chocolate part of the fruit to the finished cake, since the icing will have hardened by then, and the bananas will be attached securely and quickly. Drizzle the remaining chocolate glaze on top in stripes and sprinkle with nuts. An hour later the cake is ready, bon appetit!
Vanilla cake “Shaggy Pancho” with milk icing
This sweet perfection recipe is especially delicious because the milky glaze makes the flavor so smooth. It must be applied quickly to ensure a smooth-looking surface. You can decorate the top of the still warm frosted cake with grated white chocolate or coconut.
Ingredients:
For the biscuit:
- sugar - 1 glass
- eggs - 2 pieces
- sour cream - 200 milliliters
- vanilla - a pinch
- flour - one and a half cups
- soda - teaspoon
- cocoa - 2 spoons
To prepare the cream:
- sugar - half a cup
- sour cream - 1 kilogram
For the glaze:
- milk - one and a half tablespoons
- butter 82.5% fat - 50 grams
- cocoa - tablespoon
- sugar - one and a half tablespoons
Cooking method:
To make a “shaggy” cake, using a mixer, beat the eggs with sugar until a fluffy white foam is obtained. Add sour cream, soda slaked with vinegar and gradually add sifted flour. The dough should not be too thick. Divide it into two equal parts. Add cocoa powder to one half. Place the dough on a previously prepared baking sheet and bake two layers in an oven preheated to 180 degrees for about 20 minutes.
Then the biscuits should cool thoroughly. Use the bottom half of any of the cake layers as the base of the cake, and carefully break the rest into small pieces about the size of a quail egg. Then remove the sour cream from the refrigerator, pour it into a bowl and use a whisk to mix it with the sugar. Dip each piece of sponge cake into the sweet liquid and place on a round plate with a cake-shaped mound base.
The Pancho cake is frankly fashionable today. Those who know the recipe for Pancho cake can become the center of attention of any conversation, if among those gathered to chat there are at least a few sweet tooths.
This is a cake for real gourmets. It is very tasty, very harmonious, very stylish... It is impossible not to fall in love with it!
Banana baking is always relevant and in demand here... because... there are big banana lovers... And to please “this big banana lover” I decided to try making banana banana “Pancho”.
I decided to replace the sour cream with banana yogurt... In the process, the idea came to decorate the top with bananas too...
Cakes:
(light)
1 tbsp. kefir
1 egg
1 tbsp. Sahara
1 tbsp. flour
1 tsp soda
(dark)
1 tbsp. kefir
1 egg
1 tbsp. Sahara
1 tbsp. flour
1 tsp soda
2 tbsp. cocoa
Filling:
6 jars of banana yogurt (100 grams)
bananas 4-5 pcs
Decoration:
4-5 bananas
2 jars banana yogurt
chocolate 100 g + 2 tbsp. rast. oils
any nuts for sprinkling
Form 24 cm
Preheat the oven to 180 C
Pour kefir into a bowl 
Add an egg 
Add sugar 
Add flour 
Add soda 
And stir everything thoroughly with a whisk.
(To make it easier, before adding flour, mix everything with a whisk, and then add flour and soda and mix again) 
Pour the dough into a mold lined with baking paper 
The dark cake is made in the same way, only with the addition of cocoa.
Add cocoa 
And mix thoroughly 
Bake in an oven preheated to 180 C until done (first one cake layer, then the second) 
Let the cakes cool. Then cut some cake in half lengthwise - this will be the base. 
Place the base on a plate and cut the other half into pieces. 
Also cut the light cake into small pieces. And put all the pieces in a separate bowl 
Cut the bananas not very finely. Place it in a bowl with the crust pieces
This is the yogurt I took
Add all the yogurt to a bowl with bananas and pieces of cake 
Stir 
Place your hands onto the crust base. 
Compact and shape into a dome 
Pour yogurt on top (I no longer had banana yogurt, so I took natural yogurt and stirred it with powdered sugar) 
Distribute over the entire surface of the cake and place in the refrigerator for several hours to soak (I left it overnight) 
In the morning I melted the chocolate from the mixture. oil I cut the bananas into 2-3 pieces lengthwise and coated one side with chocolate glaze. 
and applied it to the cake (due to the fact that the cake was cold, the icing froze in 5 seconds and the banana stuck to the surface of the cake) 
Drizzle chocolate glaze on top 
Sprinkled with nuts (almonds and roasted hazelnuts). We waited a little while for the glaze to harden... 
And then they cut it... Very tasty!
Bismillah
Banana baking is always relevant and in demand here... because... there are big banana lovers... And to please “this big banana lover” I decided to try making banana banana “Pancho”.
I decided to replace the sour cream (which no one likes here) with banana yogurt... In the process, the idea came to decorate the top with bananas too...
In general, it turned out really suuuper banana... We all liked this cake, without exception... However, my husband said that if there were pineapples, it would be absolutely perfect, but it seemed to me that there were not enough walnuts. Well, the children said that no nuts or pineapples are needed - and so everything is just wonderful!
You will need:
Cakes:
(light)
- 1 tbsp. kefir
- 1 egg
- 1 tbsp. Sahara
- 1 tbsp. flour
- 1 tsp soda
(dark)
- 1 tbsp. kefir
- 1 egg
- 1 tbsp. Sahara
- 1 tbsp. flour
- 1 tsp soda
- 2 tbsp. cocoa
- 6 jars of banana yogurt (100 grams)
- bananas 4-5 pcs
- 4-5 bananas
- 2 jars banana yogurt
- chocolate 100 g + 2 tbsp. rast. oils
- any nuts for sprinkling
Preparation:
Preheat the oven to 180 C
Pour kefir into a bowl 
Add an egg 
Add sugar 
Add flour
Add soda 
And stir everything thoroughly with a whisk.
(To make it easier, before adding flour, mix everything with a whisk, and then add flour and soda and mix again) 
Pour the dough into a mold lined with baking paper (don’t pay attention to my paper. We’ve probably had baking paper for half a year now, so we have to reuse the same one over and over again...) 
The dark cake is made in the same way, only with the addition of cocoa.
Add cocoa 
And mix thoroughly 
Bake in an oven preheated to 180 C until done(first one cake, then the second)
Let the cakes cool. Then cut some cake in half lengthwise - this will be the base. 
Place the base on a plate and cut the other half into pieces 
Also cut the light cake into small pieces. And put all the pieces in a separate bowl 
Cut the bananas not very finely. Place it in a bowl with the crust pieces
This is the yogurt I took 
Add all the yogurt to a bowl with bananas and pieces of cake 
Stir 
Place your hands onto the crust base. 
Compact and shape into a dome 
Pour yogurt on top (I no longer had banana yogurt, so I took natural yogurt and stirred it with powdered sugar) 
Distribute over the entire surface of the cake and place in the refrigerator for several hours to soak (I left it overnight) 
In the morning I melted the chocolate from the mixture. oil I cut the bananas into 2-3 pieces lengthwise and coated one side with chocolate glaze. 
And applied it to the cake (due to the fact that the cake was cold, the icing froze in 5 seconds and the banana stuck to the surface of the cake) 
Drizzle chocolate glaze on top 
Sprinkled with nuts (almonds and roasted hazelnuts). We waited a little while for the glaze to harden... 
And then they cut it... Very tasty!
Enjoy your tea!