Pancho cake with almonds and vanilla

Step-by-step cooking

1. Step 1:

   

   Ingredients

2. Step 2:

   

   For the biscuit, beat the eggs with sugar until the sugar is completely dissolved.

3. Step 3:

   

   Mix flour with baking powder, sift, gradually add to the egg mass and mix well. Pour a third of the dough into a greased mold, bake at 180 degrees for 12-15 minutes, remove from the mold and cool. Add cocoa to the remaining dough, mix, pour into a mold and bake at 180 degrees for 30-35 minutes.

4. Step 4:

   

   For cream, mix sour cream with powdered sugar, 1/4 set aside.

5. Step 5:

   

   Add pineapple slices to the rest of the cream. Chop walnuts coarsely, add to sour cream with pineapples, mix.

7. Step 6:

   

   Put the light sponge cake on a dish, soak it with pineapple syrup. Cut the chocolate sponge cake into small squares, sprinkle a little with impregnation — pineapple syrup from a jar

8. Step 7:

   

   And mix thoroughly with sour cream and pineapple cream.

9. Step 8:

   

   Then put the resulting mass on a light sponge cake with a slide, giving the shape of an inverted cup. Decorate the top of the cake with the left sour cream. For the glaze, melt the chocolate in a water bath, add softened butter and warm milk, mix. From the top of the cake down, draw vertical strips of chocolate glaze.

10. Step 9:

    

    You can just sprinkle the cake with grated chocolate.Put the cake in the refrigerator for at least 6 hours. In the context)))

11. Step 10:

    

    Bon appetit!