Торт ПАНЧО (Рецепт в домашних условиях с ананасами)

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

chocolate

🥗Healthier: dark chocolate

💰Cheaper: chocolate chips

Dark chocolate has less sugar and can be healthier.

walnuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Sunflower seeds are less expensive and nut-free.

Preheat the oven to 160°C (320°F).

In a bowl, beat 6 eggs with a pinch of salt and 200 grams of sugar for 5-6 minutes until fluffy.

Gradually add 150 grams of flour and 1.5 teaspoons of baking powder to the egg mixture, mixing on low speed.

Add a pinch of vanilla to the batter.

Prepare two cake pans, one for the white sponge and one for the chocolate sponge.

For the chocolate sponge, sift 4 teaspoons of cocoa powder into the batter and mix until homogeneous.

Pour the white sponge batter into one cake pan and the chocolate sponge batter into the other.

Bake both sponges in the oven for 45-50 minutes.

Once the sponges are completely cooled, slice them into layers.

Prepare the cream by mixing 400 grams of sour cream, 200 milliliters of cream, and 150 grams of powdered sugar, whipping until fluffy.

Cut the sponges into squares for assembly.

Soak the first layer of sponge with pineapple syrup, then add pineapple pieces and a layer of cream on top.

Layer the sponge pieces in the order of white, black, white, black, adding crushed walnuts and more cream in between.

Cover the entire cake with cream, ensuring all visible areas are covered.

Clean any excess cream with a napkin and refrigerate the cake for 2 hours to set.

Prepare the glaze by melting 30 grams of butter and 100 grams of dark chocolate in the microwave, mixing until smooth.

Once the cake has set, pour the glaze over the top and decorate as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens