Торт Панчо с ананасами | Очень домашний рецепт!

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans provide similar texture and flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine is often cheaper and works well in baking.

sugar

🥗Healthier: stevia

💰Cheaper: honey

Honey can be a natural sweetener alternative.

Preheat the oven to 180°C.

In a mixing bowl, crack 5 eggs and beat them with a mixer, gradually adding 250 g sugar.

Sift 220 g flour and 3 tbsp cocoa powder into the egg mixture and mix gently with a spatula.

Add 1 tsp baking powder and mix until combined, ensuring not to overmix.

Line a springform pan with parchment paper and pour the batter into it.

Bake the biscuit in the preheated oven for about 45 minutes without opening the oven for the first 30 minutes.

Check the readiness of the biscuit with a toothpick; it should come out clean.

Let the biscuit cool in the pan before removing it and allowing it to cool completely on a wire rack.

For the cream, use 500 g of sour cream (30% fat), 1 tsp vanilla sugar, and 4 tbsp powdered sugar; mix until thick and creamy.

Cut the cooled biscuit into squares after it has completely cooled.

Prepare 1 can of sliced pineapple and 30 g of chopped walnuts, mixing them together.

Soak the biscuit pieces in pineapple syrup to keep them moist.

Layer the bottom of a serving dish with a layer of cream, then add soaked biscuit pieces, pineapple, and walnuts in a random order.

Continue layering with cream, biscuit pieces, pineapple, and walnuts until all ingredients are used, finishing with a layer of cream on top.

Melt 50 g of dark chocolate with 30 g of butter over low heat until smooth, then let it cool slightly before pouring over the top of the cake.

Refrigerate the assembled cake for at least 5 hours, or overnight for best results.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens