Pancho cake with walnuts

Step-by-step cooking

1. Step 1:

   

   Prepare the products. Get the eggs in advance, and keep the sour cream for the cream in the refrigerator.

2. Step 2:

   

   Add baking powder and cocoa to the flour, mix. You can sift the mixture immediately or when kneading.

3. Step 3:

   

   Preparing A Sponge Cake. In a mixing bowl, break the eggs, add a pinch of salt and beat them into a fluffy foam. Gradually add sugar and beat for about 3-4 minutes. The mass should become light and lush. You can beat it with an electric kettle or a simple one.

4. Step 4:

   

   Without stopping whipping, add sour cream, stir until smooth.

5. Step 5:

   

   Then pour in the condensed white milk, mix.

6. Step 6:

   

   In parts in 2-3 stages, add flour to the liquid mixture. If you have not sifted separately, then it is necessary to do it now. The dough should be homogeneous, not very thick.

7. Step 7:

   

   Immediately pour into a pre-prepared mold, level the top. I do not lubricate the silicone mold. If it is detachable, then close the bottom with parchment and lubricate it a little, and the sides can be left like this. Bake in a preheated oven at t 180 &039; for about 43-45 minutes. Readiness to check with a toothpick, came out dry - ready.

8. Step 8:

   

   While the biscuit is being baked, prepare the nuts, although this can be done in advance. If you bought cleaned ones, be sure to wash them, dry them. Then lightly dry / do not fry! / in a dry frying pan and cut with a knife not very finely. You can grind it with a blender, but it is very small, if you like it that way - it's a matter of taste.

9. Step 9:

   

   Cream products. Sour cream should be taken from 20%, this is enough for the cream to have the desired consistency. I took a store-bought one, thick enough, but it's better to be safe and weigh it for the night:- In a colander, lay the gauze in 3-4 layers, pour sour cream, tie the gauze. And hang a colander over a bowl, put the whole structure in the refrigerator.

10. Step 10:

    

    Prepare SOUR CREAM. Just mix the weighed sour cream with a fork with vanilla and plain sugar until smooth. Let it stand on the table for a while so that the sugar dissolves, then cover and put it in the refrigerator. Sugar will first make the sour cream thinner, but in the cold the cream will thicken. It is not necessary to beat sour cream, the resulting consistency will be just right to soak the cake well.

12. Step 11:

    

    Leave the finished biscuit in the oven turned off with the door ajar for 5 minutes so that it does not fall off from a sharp temperature drop. Allow to cool slightly in the mold, then turn over on the grill and leave to cool completely.

13. Step 12:

    

    Cut off the bottom of the cooled biscuit with a thickness of 1 cm, cut the rest into pieces of different sizes, but not very finely.

14. Step 13:

    

    Putting together a CAKE. The biscuit turns out to be dry, so it is better to soak the cake base, cut off the cake with syrup. I used syrup from boiled frozen cherries.

15. Step 14:

    

    Then, from the total volume of the cream, set aside 4 tbsp.l. with a slide, it will be needed to cover the cake from above, the rest is used for the interlayer. Apply a layer of cream on the soaked cake.

16. Step 15:

    

    Sprinkle nuts and fruits or berries on the cream. I took 2 nectarines and a frozen cherry. The cherries were washed, sprinkled with sugar and allowed to boil, left to cool in syrup, and then drained in a colander. For one part of the cherry, 1/2 part of the sugar is needed. Cherries can be taken both fresh and canned.

17. Step 16:

    

    Put the pieces of sponge cake that are larger in the second layer, pre-roll them in cream.

18. Step 17:

    

    Then again a layer of nuts and fruits. We cover them with smaller pieces of sponge cake, forming a slide. Alternate layers until you run out of products.

19. Step 18:

    

    Press the finished "slide" slightly with your hands, leveling and so that there are no voids left inside. Cover the top evenly with the remaining cream and put it in the refrigerator for at least 2 hours, preferably overnight.

20. Step 19:

    

    We prepare the CHOCOLATE GLAZE immediately before coating. Melt the broken chocolate and butter in a steam bath, mix until smooth. I took milk chocolate, the glaze was matte. You can melt one chocolate without butter or make icing on cocoa, there is no fundamental difference, it's a matter of taste.

21. Step 20:

    

    The icing will cool down a little and immediately cover the cake. You can apply droplets and streaks from a spoon or from a pastry bag, here you can draw thin threads and an arbitrary pattern. Get the cake out of the refrigerator at least 15 minutes before coating, so that it warms up a little. You can serve immediately, as soon as the glaze sets.