Pancho Cake | Russian Cake | Quick & Easy Recipe | Melts in your mouth | Irresisitible | Cake Recipe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

walnuts

🥗Healthier: pecans

💰Cheaper: almonds

Pecans are often more affordable than walnuts.

chocolate

🥗Healthier: dark chocolate

💰Cheaper: chocolate chips

Dark chocolate can offer a richer flavor.

Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit).

In a large bowl, add 6 large eggs and 3/4 cup of sugar, and beat with an electric mixer until light and fluffy.

Sift together 1 cup plus 2 tablespoons of cake flour, 1/3 cup cocoa powder, 1 teaspoon baking powder, and a pinch of salt in another bowl.

Gradually add the sifted dry ingredients to the egg mixture in portions, folding gently with a spatula until just combined.

Grease and line a 12 by 18 inch cookie tray with butter and baking paper.

Transfer the batter onto the tray and spread it evenly, tapping lightly to remove air bubbles.

Bake in the preheated oven for about 12 to 15 minutes, checking after 10 minutes for doneness with a toothpick.

Allow the cake to cool completely before cutting it into pieces.

Cut a circle from the cooled cake to use as the base for the cake assembly and cut the remaining cake into small squares.

In a large bowl, add 3 cups of heavy whipping cream, 1 teaspoon of vanilla extract, and 2 1/2 cups of icing sugar, beating until stiff peaks form.

Gently fold in 1 1/2 cups of sour cream into the whipped cream mixture without overmixing.

Prepare a large glass bowl lined with two layers of cling wrap, leaving extra hanging over the sides.

Spread a thick layer of the cream mixture at the bottom of the bowl.

Dip the square cake pieces in the cream filling and place a layer on top of the cream layer, pressing down gently.

Add a layer of pineapple pieces and cherries on top of the cake layer, ensuring any cherry seeds are removed.

Spread another layer of cream on top of the fruits and repeat the layering process until the bowl is filled, finishing with a layer of cream and fruits.

Place the cut-out circle of cake on top and wrap tightly with the cling wrap.

Refrigerate the cake for at least 7 to 8 hours, preferably overnight.

After chilling, carefully remove the cling wrap and invert the bowl onto a large plate to demold the cake.

Apply the reserved cream frosting on the outside of the cake to smooth it out and refrigerate for an additional 15 to 20 minutes.

Melt some chocolate and use a piping bag or ziplock to decorate the cake as desired, adding almond slices and crushed leftover cake pieces for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens