We cook tasty and with pleasure: cherry cake "Pancho". Recipe and valuable cooking tips

Dessert is the final chord of any feast, and therefore it would be desirable, that even for jaded guests it caused a great gastronomic interest and a lot of positive emotions. What is needed for this? Of course, an appetizing aroma, a seductive appearance and such a taste, from which it would be difficult to come off. Are you lost to guessing which cake can meet all of the above criteria? Of course, Pancho! Better than this dessert is difficult to find, but if it is still cooked with your own hands and with love, it is unlikely that it will remain at least a crumb at the end of the holiday.

Cooking with cherries and not only

Cake "Pancho", the step-by-step recipe of which we will consider today, is good for its special, directly melting in the mouth of tenderness. A soft biscuit, soaked in syrup, is juicy. Cream sour creamy - like silk, the same air. A cherry with its inherent sourness will shade very successfully the sweetness of the whole dessert and give it a refreshing aftertaste. Walnuts or peanuts, chocolate icing will complete the splendor. Because those housewives, who know the recipe "Pancho" with a cherry, are in a known advantageous position. Their festive table will always have a worthy end.

Some more pluses of a dish: elegant appearance. Dark chocolate on a white cream background, dark red cherries and a bright sunny biscuit color (unless you add cocoa to it) - looks very impressive together, is not it? The second plus is the ability to vary the ingredients. At the cake "Pancho" the recipe allows the use or non-use of cocoa in cakes. And instead of cherries, fresh, frozen or canned in their own juice, other succulent sweet and sour berries or fruits are available. For example, pieces of pineapple, strawberry or strawberry, black or red currant, seedless varieties of grapes. And now the process itself.

Baking and cooking technology

So, we are preparing a biscuit cake "Pancho". The recipe for cakes is as follows: prepare 5 fresh eggs, a glass of sugar, as much wheat flour of the highest grade, a little soda or baking powder and lemon juice for extinction. To begin with, the proteins are separated from the yolks. The latter are whipped better and better if they are chilled. Therefore, put a bowl with them for a while in the refrigerator. And whisk the whites of the mixer a little, starting at small speed and gradually increasing the speed. In this case, enter half of the sugar in the recipe. The foam should be strong. Then, in the same way, do with the yolks - the wiped with sugar, they should whiten.

When both masses are ready, they should be mixed gently so that the foam does not drop. In the "Pancho" dessert, the recipe allows for a slightly different order of product introduction: gradually whip the proteins into a foam with all the sugar, and then gradually, one by one add the yolks, without stopping the whipping. After pour in a bowl of cocoa powder (2-3 spoons) or just flour, sifting it.

Add a little soda by draining, and a pinch of salt. Dough the knead carefully so that the foam bubbles do not fall off. Form a bake with bakery paper or ordinary white sheets, generously oiled them. Pour the dough into it, but so that there is a stock of height of the skirts, - biscuit in the process of baking is increased by one and a half to two times. The pan is placed in a preheated oven for 35-45 minutes at a temperature of 180 °. In order not to spoil the biscuit for "Pancho", the recipe warns: the oven should not be opened for the first 20 minutes. Then, from time to time, try a match, as far as the dough was baked. If it is damp inside and outside is browned, cover it with foil and bring it to readiness. Then remove from the oven, allow to cool. Cut along into several pieces. The lowest will become the base of the cake. Cut the rest into small cubes.

Now we are preparing the cream and stuffing for the Pancho cake. The recipe advises berries (without pits) to put in advance to drain, juice (syrup) it is possible to impregnate biscuit pieces. It will take about 750-800 g of cherries (fruits) and 200 g of chopped nuts. For the cream is taken fresh, fatty sour cream (400-410 g), cream, also fresh, - 300 grams, 1 glass of powdered sugar. Beat the mixer to air consistency separately sour cream and a half of sugar and cream with the second half, then mix, pour vanillin. You can cool a bit.

"Assemblage" of a cake: on a dish to lay out корж-the basis, to grease with a layer of a cream. Then a layer of cherries, interspersed with chopped nuts (walnuts or peanuts). Pieces of biscuit to mix separately with some of the cream and put on nuts. And so continue to form the cake layers until the biscuit cubes run out. Just try to give the cake the shape of a cone or a cap. Pour the resulting dish with the remains of the cream and put in the refrigerator to freeze.

Prepare chocolate icing by melting a bitter chocolate bar on a water bath. Fill it with cake and put it in the refrigerator again for the night.

Enjoy a wonderful recipe - and let the household and guests from all your dessert be delighted!