Classic Pancho cake with pineapples

Step-by-step cooking

1. Step 1:

   

   To make a sponge cake for a cake, beat the eggs with sugar until the volume increases, so that a lush foam is formed. Sift the flour and soda and mix gently into the egg mass.

2. Step 2:

   

   Pour half of the dough into a baking dish. In the remaining dough, stir in the cocoa and pour the remaining dough into the second mold. (18-22cm) Put both molds in the oven, preheated to 180 degrees for 30 minutes.

3. Step 3:

   

   Cool the finished biscuits and remove them from the mold.

4. Step 4:

   

   Cut one cake 1.5 cm thick from one biscuit. This will be the base for the cake. Cut the remaining biscuits into cubes. It is not necessary to cut very finely.

5. Step 5:

   

   Remove the canned pineapples from the jar, after draining the juice into a mug. Cut the pineapples themselves into cubes.

6. Step 6:

   

   For the cream, whisk the fatty sour cream (at least 25% fat content) with powdered sugar into a fluffy mass.

8. Step 7:

   

   Soak the cake and cubes a little with pineapple syrup. Smear the cake with sour cream.

9. Step 8:

   

   Then dip the biscuit cubes in sour cream and put them on the cake. Then lay out a layer of sliced pineapples. Lay out each layer in a diameter slightly smaller than the previous one to form a slide out of the cake.

10. Step 9:

    

    Then another layer of cubes, a layer of pineapples and the last layer of cubes on top. Then brush the sides liberally with the remaining cream. Put the assembled cake in the refrigerator for a few hours so that the cake is soaked and frozen.

11. Step 10:

    

    For the glaze, break the chocolate into pieces and pour the cream. Put it on the fire to warm up. With constant stirring, wait until the chocolate melts. Cool the glaze a little so that it is not hot.

12. Step 11:

    

    Pour the finished cake with chocolate icing. Allow time for the glaze to harden and serve. Have a nice tea party!