Pancho Cherry Cake

The most cherry, the most delicious cake for the most loved ones! Rich cherry flavor. This Pancho cake recipe is not a recipe, but just cherry madness! I recommend it to all lovers and admirers of cherries, as well as just lovers of sweets.

Ellisa

Recipe author

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Composition / ingredients

servings:

For cakes:

Eggs

Sugar

Flour

Cocoa powder

2.5

For cream:

Sour cream (20%)

400

Powdered sugar

Cream (for whipping)

300

Vanilla sugar

Cherry layer:

Cherry (frozen pitted cherry)

800

Sugar

150

Walnuts

150

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 5 g

Fats 18 % 11 g

Carbohydrates 74 % 45 g

240 kcal

GI: 47 / 0 / 53

Step-by-step cooking

Cooking time: 3 h 45 min

Step 1:
Preparing the dough. We separate the whites from the yolks. Beat them with half the proportion of sugar until stable peaks appear. The yolks with the second part of the sugar are ground white. After both masses are carefully connected. Sift the flour with cocoa and put it in small parts into the egg mixture.
Step 2:
Cover the split form with parchment (I have a diameter of 24 cm), spread the dough, bake at 180 degrees for 35-40 minutes.
Step 3:
Fill the cherry with sugar.
Step 4:
Cook on low heat for 20-25 minutes, cool. Remove the cherry from the syrup, let it drain. We leave the syrup for impregnation.
Step 5:
Cream: whisk sour cream with half the sugar until fluffy. Whisk the cream with the other half of the sugar. We combine both masses (cream into sour cream).
Step 6:
Cut the cooled biscuit into three cakes.
Step 7:
Impregnate with cherry syrup.
Step 8:
Put the plastic wrap in a deep bowl. We cut out two circles from the cakes, one according to the diameter of the bottom of the bowl, the second according to the diameter of its upper part. Cut everything else into cubes.
Step 9:
Starting to assemble the cake. Put the cake on the bottom of the bowl.
Step 10:
Lubricate the cake with cream, put a layer of cherries on top, sprinkle with chopped walnuts.
Step 11:
We put one third of the cream aside - for smearing the cake. We lower the biscuit cubes into the cream, mix, put some of them on the cherries. After - a layer of cherries, a layer of nuts, a layer of sponge cake. And we continue until the biscuit is over.
Step 12:
The last layer is a cake of the diameter of the top of the bowl. We cover the cake with it and press it lightly with his hands.
Step 13:
We put the cake in the refrigerator for two hours.
Step 14:
After smearing with cream, decorate to taste.
Step 15:
This is how the cake looks in the cut. Bon appetit!

Tender and juicy cherry-flavored cake is just a delicious treat. For me, this is one of the best recipes for sweet pastries with fruit filling. I've been planning to cook it for a long time and I've been thinking all the time how to bake a Pancho cake with cherries so that it turns out to be as delicious as my friend's. In general, I took the recipe and asked everything in detail. In the end, everything worked out for me, which I wish you!