An interesting recipe for making sancho pancho cake in a slow cooker. Delicious homemade Sancho Pancho cake - decoration of Pancho's home gatherings with pineapples in a slow cooker

It is no secret that a slow cooker greatly facilitates the cooking process, especially for baking. It turns out not only airy and tasty, but also does not burn, as when baking in a conventional oven. We offer you a recipe for making a delicious and fragrant pancho cake in a slow cooker.

Dough Ingredients:

• six raw eggs;
• two glasses of sugar;
• 3-4 tablespoons of cocoa;
• a pinch of soda;
• two glasses of flour;
• half a spoonful of lemon juice.

Ingredients for cream, filling and decoration:

• 600 grams of fat sour cream (30%);
• a glass of sugar;
• a bag of vanilla sugar;
• a glass of walnuts;
• a can of canned pineapples (you can use peaches);
• chocolate bar;
• a few tablespoons of milk.

Cooking pancho cake in a slow cooker

We separate the yolks and proteins, beat the second with a mixer with sugar (so that there are no grains of sugar). Now you need to carefully introduce the yolks, do not stop whisking.

We coat the multicooker bowl with oil and sprinkle a little flour on top (this is done so that you can easily pull out the finished biscuit, some housewives use semolina or crayons to grind crackers for this). Next, pour the dough into the bowl and set the baking mode for 60 minutes. After cooking, be sure to check for the complete readiness of the biscuit, and if necessary, bake for another 20-30 minutes.

Now, after the cake has cooled, it is necessary to cut off a layer 1.5 - 2 cm thick from it, the rest of the cake must be cut into cubes with a side of 3 centimeters.

Next, to prepare the pancho cake in a slow cooker, beat sour cream, sugar and vanillin, there should be no grains and cover the cake base with cream, at this time grind the nuts a little (not to flour). We put slices of pineapple (peach) and nuts on the cream. Next, each piece of biscuit must be dipped in the remaining cream and put on the cake base, while it is necessary to lay out the cubes in a slide alternating with nuts and pineapple. Be sure to pour the rest of the sour cream on top.

We melt the chocolate and pour milk into it. Fill the resulting slide and leave to soak. It turned out a very tasty pancho cake, cooked in a slow cooker.

The Sancho Pancho cake in a slow cooker is an excellent solution for making a cake, as the cakes are thoroughly baked in it, do not lose their shape and do not burn. And pulling them out is a pleasure, as they do not stick to the bowl and are easily pulled out.

The Sancho Pancho cake, thanks to the slow cooker, turns out to be very tender, tasty and juicy. The recipe for its preparation is quite simple, but, nevertheless, the delicacy turns out to be very unusual and beautiful. This biscuit can easily decorate any table, both festive and home.

Pancho cake (it is usually called so for short) is a favorite delicacy not only for children, but also for adults. And this is not surprising, because the dessert is light and airy. His cooking recipe includes bananas, instead of which you can take any fruits and berries (but they must be juicy).

So, for example, bananas will perfectly replace pineapple, grapes, strawberries or pears. Sour cream in the recipe can be safely replaced with sweet yogurt with any taste or take condensed milk. In general, the Sancho Pancho cake can be prepared in different ways by substituting or adding ingredients.

If you like chocolate pastries, you can add a few tablespoons of cocoa powder to the biscuit cream, if your household likes nuts, you can decorate the top of the cake with them. That is why the preparation of goodies directly depends only on your imagination.

Well, the well-known kitchen assistant, a slow cooker, in which the cake is baked for the future delicacy, will help to prepare this unusually delicious dessert. It's no secret that it greatly facilitates the process of preparing any dish, especially baking. Biscuits are airy, soft and delicious. In addition, they do not stale and dry out for a long time, like baking their oven.

Benefits and benefits of biscuit

It would seem that ordinary cakes - and how many recipes for making them are known in our time. Try to cut the biscuit into small pieces, fold them into a tall shape, add sour cream and fruit to them - and you will get a wonderful cake that you will not be ashamed to present to guests as a treat.

In addition to great taste, Pancho dessert has a lot of advantages and benefits for the body:

• The biscuit turns out to be large, which means that they can easily feed all the guests.
• The cake turns out to be light and airy, so anyone after a wide feast will agree to eat a piece.
• Delicious fruits give not only a wonderful taste, but also benefits the body: bananas are saturated with a mass of useful elements, pineapples contain many vitamins.
• Dairy products (sour cream and yogurt) included in the recipe also benefit the body.
• The Sancho Pancho cake does not dry out for a long time, so the dessert can be easily prepared for the future.
• The method of preparing delicacies is very simple, since the slow cooker will do half the work for you.
• The ingredients for the dessert are almost all natural, and this is a significant plus in the piggy bank of a biscuit, since many people nowadays are trying to buy store-bought cakes.
• And finally, this recipe contains a small amount of calories, which is important in our time.

In general, the cake has enough advantages to prepare a dish and make sure of its amazing taste.

Cooking process

Many of the photos show that the dessert is large, although it requires a small amount of ingredients that can easily be bought at the grocery store.

Ingredients:

Step 1

The recipe for making a cake must begin with baking the cake. To do this, break 5 eggs into a bowl, add a bag of vanillin and sugar. Beat the mass with a mixer until it becomes lush - this will take you at least 10 minutes.

Step 2

Then gradually sift the flour over the mixture, while gently mixing it. At the end, once again carefully stir the mass.

Step 3

We generously grease the walls of the multicooker bowl with butter or vegetable oil and put the creamy dough into it.

Step 4

We install the bowl in the slow cooker, turn on the "Baking" (Soup) mode and close the lid. The cake will bake for 60 minutes. After the signal, we take out the biscuit and leave it on the table to cool.

Step 5

After complete cooling, cut the cake into three parts - you need to do this across. We put the bottom cake aside, as we need it for the base of the dessert. Cut the rest of the cakes into small cubes, about 2 centimeters long and wide.

Step 6

After that, peel the bananas and cut them into thin rings. We clean the nuts from the shell and turn them into crumbs (this can be done using a rolling pin or a meat grinder). Put bananas and nuts in a bowl, pour the mixture with yogurt and mix thoroughly.

Step 7

We cover a deep bowl with cling film, put the banana-nut mass on it, thoroughly soak the top of the cake with yogurt and put it on top of the mixture; press lightly. We cover the cake with the remnants of the protruding film and put the dish in the refrigerator for at least 5 hours.

Step 8

Before serving, take out the Sancho Pancho cake, turn it over onto a flat bowl and pour the biscuit with the previously prepared icing: mix all the ingredients (except the butter), boil the mass over low heat until it thickens, then turn off the stove, put the oil and mix the icing well.

Step 9

It is recommended to start watering the Sancho Pancho cake from the top so that the icing flows down, creating a beautiful pattern. After applying the glaze, the delicacy can be cut into small pieces and served. The dessert does not break or crumble, and the taste is incomparable. Enjoy your meal!

See another version of this dish in the video below:

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Pancho cake in a slow cooker

It is no secret that a slow cooker greatly facilitates the cooking process, especially for baking. It turns out not only airy and tasty, but also does not burn, as when baking in a conventional oven. We offer you a recipe for making a delicious and fragrant pancho cake in a slow cooker.

Dough Ingredients:

• six raw eggs;
• two glasses of sugar;
• 3-4 tablespoons of cocoa;
• a pinch of soda;
• two glasses of flour;
• half a spoonful of lemon juice.

Ingredients for cream, filling and decoration:

• 600 grams of fat sour cream (30%);
• a glass of sugar;
• a bag of vanilla sugar;
• a glass of walnuts;
• a can of canned pineapples (you can use peaches);
• chocolate bar;
• a few tablespoons of milk.

Cooking pancho cake in a slow cooker

We separate the yolks and proteins, beat the second with a mixer with sugar (so that there are no grains of sugar). Now you need to carefully introduce the yolks, do not stop whisking.

We coat the multicooker bowl with oil and sprinkle a little flour on top (this is done so that you can easily pull out the finished biscuit, some housewives use semolina or crayons to grind crackers for this). Next, pour the dough into the bowl and set the baking mode for 60 minutes. After cooking, be sure to check for the complete readiness of the biscuit, and if necessary, bake for another 20-30 minutes.

Now, after the cake has cooled, it is necessary to cut off a layer 1.5 - 2 cm thick from it, the rest of the cake must be cut into cubes with a side of 3 centimeters.

Next, to prepare the pancho cake in a slow cooker, beat sour cream, sugar and vanillin, there should be no grains and cover the cake base with cream, at this time grind the nuts a little (not to flour). We put slices of pineapple (peach) and nuts on the cream. Next, each piece of biscuit must be dipped in the remaining cream and put on the cake base, while it is necessary to lay out the cubes in a slide alternating with nuts and pineapple. Be sure to pour the rest of the sour cream on top.

We melt the chocolate and pour milk into it. Fill the resulting slide and leave to soak. It turned out a very tasty pancho cake, cooked in a slow cooker.

dlya-multivarki.net

Cake "Pancho" in a slow cooker: the simplest dessert

• Cake "Pancho" banana

One of the most delicious and famous desserts is the Pancho cake - this is no secret to anyone. In this article, we want to offer you a recipe for this particular biscuit cake with delicate sour cream. Its authentic recipe is kept secret, but many hostesses and experienced confectioners own the technology for creating this dessert. We will not hide, there are really a lot of cooking options for it.

The cake is prepared on the basis of a biscuit, the cream is either whipped cream or sour cream with the addition of sugar, powder, flavorings. Maybe even condensed milk. In addition, berries must be included in the recipe: often these are cherries, but raspberries, strawberries, currants, and so on can also be used. As an option, cook "Pancho" with fruits: it can be fresh or canned peaches, pineapples, bananas. And of course, it is not forbidden to put nuts in this cake, roasted hazelnuts are best, but walnuts or almonds are also a great option.

If you are a novice housewife, then after seeing this dessert, after carefully reading its recipe, it may seem to you that you cannot cope with its preparation. The emphasis and main objective of this article is that this seemingly complex cake can be made without an oven, in a conventional slow cooker. Don't believe? Welcome to us, you will study.

Cake "Pancho" with cherries and nuts

We present to your attention a classic dessert recipe called "Pancho". It is done quickly, it is not too difficult to perform, only the original assembly will require attention. Pieces of chopped biscuits will be dipped in sour cream and laid out on a cake in the form of a slide, and on top the top will need to be covered with chocolate icing. And if you are a happy owner of such super-household appliances as a multicooker, this fact will make it much easier for you to make a cake.

Ingredients:

For the biscuit:

• 3 tablespoons cocoa powder
• 6 eggs
• flour - 220 grams
• sugar - 250 grams
• baking powder - 5 grams

For cream and filling:

• 150 milliliters of 33% cream
• 500 ml sour cream 20% fat
• 160 grams of sugar

• 300 grams of frozen cherries
• 120 grams of hazelnuts
• 10 grams of powdered sugar

For glaze:

• 70 grams of dark chocolate
• 30 grams of butter

Cooking method:

Take all the listed ingredients. The first step in the cake recipe is making the biscuit. Note that this stage is the most important, because it creates the basis for the dessert. The sponge cake will be baked in a slow cooker, so follow the cooking steps included in the recipe for best results. It is important that the cake does not settle during baking, is tender and airy, and, of course, as high as possible. To do this, just follow these instructions exactly.

So, first, beat the eggs in a clean and dry bowl. They will increase significantly in size, the mixture will become lush and turn white. You need to beat for at least 10 minutes with a mixer. Then add sugar little by little without turning off the mixer. Sugar should melt completely during whipping. When this happens, the mixer can be turned off and set aside, everything else needs to be mixed by hand. Separately or directly into the dough, sift the flour with baking powder and cocoa. Carefully and gently add the dry ingredients, lifting the dough from the bottom up and kneading in a circle. If there are lumps of flour, they must be kneaded all so that the mass is homogeneous and breathable.

Coat the multicooker pan with butter and put the chocolate dough into it. In the menu, select the "Baking" mode. By default, the time is set to 60 minutes, which is just how long it takes for your cake to bake evenly. Be sure to open the valve to let the steam out, otherwise condensation will collect inside the oven and drip onto the biscuit, which can wet it and prevent it from cooking properly.

Remember that it is strictly forbidden to open the lid during baking. After the specified time has elapsed, a beep will sound in the multicooker, indicating that the cake is ready and can be removed. But even if it happens that you do not hear the signal, it's okay. After the set time has passed, the multicooker automatically switches to the "Heating" mode, where the biscuit will reach at low temperatures.

Allow the finished pie to cool, and already cool, cut into 3 parts. One biscuit thus obtained will serve as the basis for the future Pancho cake. Cut the other 2 parts into pieces, a slide will subsequently be laid out of them. Now you need to do the filling and cream. If the cherry is fresh, just remove the seeds from it; if it is frozen, bring it to room temperature beforehand. A little juice will drain from the cherry, do not pour it out - then you will soak the biscuit with it.

Roll the berries in powdered sugar. Hazelnuts can be beaten a little with a rolling pin, but it will be better if they remain whole. Well, the final stage from the preparation section is sour cream. His recipe is surprisingly simple: first whip the cream to elastic peaks, and then separately mix the sour cream with sugar until thick. As a result, combine both masses into a cream.

The final moment of the preparation of the Pancho cake has come - its assembly. Place the base on a flat dish. Soak it with juice from cherries, grease with thick sour cream, put some of the berries and nuts in one layer. Set aside a few tablespoons of pure sauce for decorating the cake. Dip the pieces of biscuits into the bowl with the rest of the cream so that they all drown in it. And now in layers, mixed with berries and nuts, spread the soaked pieces of biscuits on the cake, maintaining a conical shape. Top the dessert with cream.

Well, another small detail of the cake - chocolate icing. It is made in a few minutes: to do this, melt the chocolate in the microwave, mix it with warm butter. Glaze is ready; while still warm, pour it over the sides of your cake. You can use a pastry bag or a regular bag with a cut off tip for this. And you can apply glaze directly from a spoon - it will also turn out beautifully and in a peculiar way. After that, the cake needs at least 3 hours to stay in the refrigerator to soak well. In addition, it should get stronger and keep its shape well. The cake is ready, in the cut it is beautiful! Happy tea!

Cake "Sancho Pancho" with pineapples in a slow cooker

It is worth noting the wonderful fact that when you cook the Sancho Pancho cake in a slow cooker using this recipe, you can absolutely not worry about the result. The thing is that biscuits baked in this way are much more successful than in the oven. They are airy, soft and fluffy. If you use the technique correctly, do not look inside during the process, your cake will turn out tall and beautiful. Take this recipe and bring to life a wonderful dessert called "Sancho Pancho".

Ingredients:

For the biscuit dough:

• sugar - 170 grams
• wheat flour - 200 grams
• egg - 5-6 pieces
• starch - 1/3 cup
• vanillin - 1/3 teaspoon
• citric acid - 1/3 teaspoon

For cream and filling:

• cream thickener - 2 sachets
• 750 ml sour cream (15% fat)
• 150 grams of sugar
• cognac - 20 milliliters
• dark chocolate - 80 grams
• pineapples - 1 can
• peaches - 1 bank

Cooking method:

A real classic biscuit is made in two ways. In the first version, the eggs are beaten whole, in the second, they are divided into proteins and yolks. Then they are whipped separately, and only then they are combined into a mass. So, let's look at the second recipe, or rather, learn how to properly mix the ingredients of the biscuit to achieve the maximum result when baking.

As you have already noticed, baking powder is not included in the recipe at all. Of course you can put it in. But if done right, it's easy to do without. The thing is that the eggs themselves, if they are beaten correctly, do not require either soda or baking powder. Their very structure allows the cake to rise and increase in size several times.

So, beat the chilled proteins in a dry deep bowl with a pinch of citric acid until strong peaks, then gradually add sugar (half the norm) in small doses. It should completely melt into proteins. Grind the yolks separately with the rest of the sugar into a white mass. As a result, both of these parts need to be mixed. It will be correct to dip the beaten egg whites one tablespoon into the yolk mixture and stir in a circle. This must be done until both mixtures are combined together. Then, in the same way, gradually introduce the sifted flour with starch and vanilla. Stir the dough with a spoon - it's ready. Since the cake will be baked in a slow cooker, grease the bowl with oil, put the dough into it. In the menu, select the "Baking" item, set the timer for 60 minutes and press "Start".

During the time the biscuit is baking, you will have time to prepare both the dessert dressing and the filling. Cream recipe: Whisk sour cream and granulated sugar in one bowl. When the mass becomes denser and the sugar is completely dissolved, add 2 sachets of thickener. Open jars of canned peaches and pineapples. Cut fruits into equal-sized pieces. From the juice that remains in the jars, you can make syrup to soak the biscuit. To do this, take 1 tablespoon of sugar per 100 milliliters of juice and cook until thickened over low heat. At the end, add some cognac.

By this time, the biscuit in the multicooker will already arrive in time, which she will report with a sound signal. When the white biscuit has cooled, cut off the cake with a knife about 2 centimeters high - this will be the base of the cake. Cut the rest of the pie or break into pieces of arbitrary shape. Put the base on a dish, soak it with syrup, apply a layer of sour cream on top and place the fruit in one layer. Next, dip each piece of biscuit in the dressing and lay it on the cake in a slide. Alternate biscuit and fruit. Maintain the conical shape of the Sancho Pancho dessert. Decorate the surface with melted dark chocolate. Put the cake in the refrigerator for at least 3-4 hours to soak and harden. After that, it will be possible to confidently call the guests and proudly say - “The cake is ready, everything is on the table!”.

Cake "Pancho" banana

This dessert differs from its other biscuit "brothers" in its beautiful shape: it is laid out not in two- or three-layer cakes, but in a beautiful slide. Cooking a cake using a technique such as a slow cooker completely eliminates the troubles of baking, such as a burnt bottom or an unbaked middle. The multicooker uses heating technology from all sides - thereby eliminating the above errors. Cooking cakes, pies and muffins using this technique becomes an easy, easy and very exciting experience, because a wonderful result is always guaranteed.

For the test:

• flour - 320 grams
• sugar - 250 grams
• eggs - 6 pieces
• cocoa - 4 tablespoons
• lemon juice - 0.5 tablespoons
• soda - on the tip of a knife

For the multicooker pot:

• flour - 2 tablespoons
• vegetable oil - 1 tablespoon

For cream:

• sour cream (20% fat) - 600 milliliters
• sugar - 200 grams
• vanilla sugar - 1 sachet

For filling:

• walnuts - 120 grams
• bananas - 3 pieces

For decoration:

• black chocolate - 60 grams
• milk - 4 tablespoons

Cooking method:

Carefully separate the egg yolks and whites. Beat the last one first, and then, when they get stronger, gradually introduce sugar. Remember that there should be no grains - complete dissolution is necessary .. Then add yolks 1 at a time, continue beating. In order for the flour to fluff up and be enriched with oxygen, it is sifted through a fine sieve, and preferably twice. Sift the cocoa powder with it. Add flour and cocoa to the dough, stir with a spoon. Soda extinguish in half a spoonful of lemon juice and add to the dough.

Lubricate the bottom of the container from the multicooker with vegetable oil and sprinkle with flour. This is done so that later the biscuit comes out of the mold more easily. Transfer the dough to the slow cooker, smooth over the surface. In the menu, select the "Baking" mode, set the time - 65 minutes. When cooking is complete, check the biscuit for readiness with a wooden stick. If necessary, you can re-enable the same mode, only for 30 minutes. When the biscuit is ready, use the steamer rack to remove the cake, cool and divide into pieces. For the base, you need a cake about 2 centimeters high. Cut the rest of the pie into random pieces.

Grind the nuts with a blender, if you like larger pieces, crush them with a rolling pin. For cream, combine sour cream and sugar, beat with a mixer, add vanillin. Cream mixing time is approximately 5-8 minutes. Put the base of the cake on a wide dish, on top - a layer of sour cream, on it - sliced ​​\u200b\u200bbananas and nuts. Next, dip each piece of biscuit in cream and spread on the cake. Alternate with fruits and nuts. Do not forget that the shape of the cake should be conical. At the end, completely cover the slide with cream. To make frosting, melt chocolate and add milk. Cover the cake with beautiful stains and, of course, send it to the refrigerator. The dessert will stay there for at least 3 hours. Happy tea!

Each recipe for the Pancho dessert is a separate culinary fantasy, an independent story in which the hostess can embody her own tastes. Cooking a cake in a slow cooker, you will greatly facilitate your work. Your sponge cake will be soft and fluffy, and in combination with sour cream, it acquires the texture of a delicate airy cloud with a creamy taste. Fruits, berries and nuts accentuate the taste and add contrast to this cake. Recall that the recipe for a biscuit when baking in a slow cooker must be followed exactly, without changing anything in it, and then the result will not leave anyone indifferent. You can experiment without restrictions with fillings, creams, nuts. You can add jam or jam, condensed milk to the cake. Using our recipe, create your own confectionery masterpieces with us!

published on za100le-online.ru/ according to the materials jlady.ru

za100le-mt.ru

Pancho in a slow cooker with cherries

Chocolate cake "Pancho" will decorate any festive table, and its taste will surprise all your relatives. Delicate chocolate biscuit soaked in sour cream, fragrant sour cherries, chocolate icing - what else do you need for a sweet tooth! At any feast, this cake will be a welcome guest. In the absence of cherries, you can add canned pineapple or peaches to the cake, but in our family it was the Pancho variant with cherries that took root as the most successful.

Ingredients:

for the biscuit:

• eggs - 6 pcs
• sugar - 1 cup
• flour - 1 cup
• cocoa powder - 4 tbsp.
• vanillin - optional

for cream:

• sour cream - 800 g
• sugar - 1 cup
• vanillin - 1 g

• fresh or frozen cherries -200-300 g
• alcohol (cognac, liqueur, rum) - 1-2 tbsp.

for glaze:

• butter - 50 g
• chocolate - 50 g

How to make Cherry Pancho Cake:

Beat eggs with sugar with a mixer for at least 7 minutes. Then add the sifted flour with cocoa, gently mix the dough with a spoon.

Lubricate the multicooker bowl with oil, pour the dough into it, set the “baking” program for 65 minutes. Prepare for the signal. After the signal, remove the finished chocolate biscuit with the help of a steamer basket.

A detailed description and step-by-step photos of this biscuit are on the website (here is the recipe).

Cool the finished biscuit completely, then cut into two unequal parts. The smaller part should be about 1 cm thick. Cut most of the biscuit into small cubes.

For cream, beat sour cream with sugar until sugar is completely dissolved. Add vanillin.

Put the frozen cherries in a cup, add 2 tablespoons of alcohol to it (optional). Wait for the cherry to defrost. Drain the resulting juice and set aside to soak the bottom cake.

Now let's assemble the cake. This will be a flip cake, that is, we will collect it in the reverse order - first the top, then the bottom. Cover a deep bowl with cling film or a new plastic bag.

Dip biscuit cubes in sour cream and place in a bowl.

When laid out one layer of cubes, put some cherries on them. Then again a layer of biscuit cubes in cream, and a layer of cherries.

We soak a thin cake on one side with cherry juice, and put the cake on the stacked pieces of biscuit with the soaked side.

Lightly tamp with hands.

We remove the cake overnight in the refrigerator for impregnation. In the morning, turn the cake upside down on a flat plate, remove the polyethylene. If a little sour cream is left, you can grease the cake with it again.

If you are reluctant to bother with turning over, you can assemble the cake in the usual way: put a whole cake on the bottom, smear with cream, and put biscuit cubes on top of it. But if you do it in a deep bowl, then the cake will have a perfectly even, beautiful shape.

To decorate the cake, I suggest preparing chocolate icing, for which 50 grams of butter and 50 grams of chocolate, broken into pieces, put in one bowl and melt over low heat. Cool the resulting icing a little, it will become a little thicker, and decorate the cake with it. You can use a confectionery syringe, and in its absence, a dense plastic bag, from which a tiny corner is cut off.

Or you can just rub the chocolate and sprinkle it on top of the cake.

Pancho chocolate cake in a slow cooker is ready! Enjoy your meal!!!

This cake with sour cream is a real confectionery masterpiece. It can be prepared with fruits or berries, add nuts, chocolate. It has a very original shape, in the form of a hill or tower, made of biscuit cubes with pieces of fruit and nuts.
The basis of the cake - a biscuit in a slow cooker turns out just great!

Cake "Pancho" in a slow cooker

To cook the Pancho cake in a slow cooker, we need:
6 eggs, 1 tbsp. sugar, 6 tbsp. deodorized vegetable oil, 1.5 tsp. soda, slaked 0.5 tbsp. apple cider vinegar (or a pack of baking powder 10 g), 1.5 tbsp. flour, 3 tbsp. cocoa.
For cream: 0.6 kg of sour cream (20-30%), 1 tbsp. sugar, juice of ½ lemon.
For the filling: canned pineapples - 350 g, nuts - 1 tbsp.
For glaze: 1.5 tbsp. milk, 2 tbsp. cocoa, 2 tbsp. sugar, 100 g butter, 4 tbsp. flour.
How to cook Pancho cake in a slow cooker?
1. Beat the eggs with sugar with a mixer until they triple in volume, about 5-7 minutes.
2. Add vegetable oil and continue to beat for 2 minutes, a pinch of salt and soda slaked with vinegar. Gradually add the sifted flour and mix. We divide the dough into 2 parts and add cocoa to one, stir.
3. Pour the brown dough with cocoa into the oiled multicooker bowl and pour the white dough on top of it, level the top surface. We bake a biscuit in the “Baking” mode for about 1 hour and 20 minutes. Remove after 10-15 minutes and leave to cool.
4. Cut the completely cooled cake horizontally into two cakes, and the bottom cake should be 1/3 of the total height. Cut the top cake into 3 cm cubes.
5. For cream, beat sour cream and juice from half a lemon, adding sugar.
6. Soak the lower dark cake with juice from canned pineapples (250 ml).
7. Canned pineapple cut into cubes.
8. Pour the cubes from the chopped top cake with sour cream, mix and let them soak for 5-10 minutes. You can also simply dip each cube in cream before placing it on the cake.
9. Lubricate the lower cake with sour cream, spread the pineapple cubes and nuts, then the biscuit cubes.
10. Next, repeat more layers of pineapple, nuts and biscuit cubes, creating a slide that narrows towards the top.
11. Fill the slide with glaze: mix sugar with cocoa and flour, add milk and put on fire, stirring constantly, bring to a thickening and almost boiling, add butter and stir until smooth.
Pour hot icing over the cake and spread it over its entire surface with a brush, sprinkle with nuts on top. We put in the refrigerator for 4-6 hours. Instead of icing with cocoa, you can simply cover the cake with sour cream and decorate with chocolate strips.

Cooking Tips:

• This cake can be prepared with fruits such as cherries, bananas, peaches, you can mix different fruits to taste. Nuts can also be used not only walnuts, but also almonds, peanuts, hazelnuts, cashews, etc.
• Sour cream can also be mixed with whipped heavy cream, or you can use whipped cream with powdered sugar instead of cream.

Cake "Pancho" video recipe: