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Video: ❶ How To Make Pancho Cake
2024 Author: Madeline Holiday | [email protected]. Last modified: 2023-12-16 18:57
Whatever holiday you celebrate, the presence of the cake on the table remains unchanged. In stores, the selection of cakes is very large, but none of them can compare with the one that you make with your own hands. So, the recipe for a real Pancho cake. Location: Location:
You will need
- 1.5 tbsp. flour;
- 6 pcs. eggs;
- 3 tbsp. Sahara;
- 800 g sour cream;
- 2 tsp baking powder;
- 8 tbsp cocoa;
- 1 can of canned pineapple;
- 50 g walnuts;
- 1 tbsp milk;
- 3 tbsp condensed milk;
- round baking dish.
Prepare the cream. Squeeze the juice out of the orange and add 3 tablespoons of sugar to it. Put the mixture on low heat and simmer until the sugar dissolves in the juice. The juice should thicken slightly. Cool the syrup completely. Grate the orange from which the juice was squeezed. In a deep cup, combine 1 cup sugar and sour cream. Slowly pour the orange syrup into the sour cream with sugar. Add the orange zest and stir. Put the cream in the refrigerator.
Separate the egg whites from the yolks. Beat the whites thoroughly with a mixer. Beat for at least 5 minutes. Pour in 2 cups of sugar in a thin stream, stirring continuously. Stir for another 2 minutes, then pour in the yolk in small portions. After the eggs and sugar are well beaten, slowly add the flour, and then the baking powder.
Divide the dough into three parts. Leave one part as it is, add 2 tablespoons to the second part of the dough. cocoa and stir, add 3 tablespoons to the third part. cocoa and stir as well. Place the first portion of the dough in a greased baking dish. Cook in the oven at 180-200 degrees until tender. The readiness of the cake is checked with a match or a toothpick. Stick a match into the cake, if it is wet, it means the cake is not baked yet. Cool the finished cake. So prepare 2 more cakes from the cocoa dough pieces.
Boil condensed milk with 3 tablespoons over low heat. cocoa and 1 tbsp. milk. This will be the icing. Cut the nuts and pineapples into small pieces.
five
Break the lightest and darkest cakes into small pieces, about 3x3 cm. Dip each piece in the cream on all sides and put in a deep bowl. Pour some more cream on top to soak the cakes very well.
Place the remaining whole crust on a flat plate and brush it thoroughly with cream. On the cake layer, place the multi-colored pieces of cake layers in a slide, alternating with pineapple pieces and nuts. Fill the finished slide with cream from all sides. Refrigerate the cake for 30 minutes. Decorate the slightly frozen cake with icing and put it back in the refrigerator for 5-6 hours.
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