Торт ПАНЧО!!* Классический рецепт.* ТОРТ, который тает во рту!!*Pancho cake!! Classic 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 200°C (392°F).

In a bowl, mix 220 g of flour, 20 g of cocoa powder, and 10 g of baking powder together.

In a separate bowl, beat 6 eggs with a pinch of salt and 200 g of sugar for about 9-10 minutes until light and fluffy.

Sift half of the dry mixture into the egg mixture and fold gently to combine.

Add 120 ml of milk and mix carefully for less than a minute.

Sift the remaining dry mixture into the bowl and fold gently again.

Add 80 g of vegetable oil by transferring a few spoons of the batter to the oil, then mix back into the batter.

Pour the batter into a prepared cake pan and bake at 175°C (347°F) for 15-20 minutes, checking for doneness with a toothpick.

Once baked, let the sponge cake cool completely, removing the parchment paper to prevent sweating.

For the cream, beat 400 g of cream in a bowl until it thickens, then add 110 g of powdered sugar, sifting it to avoid lumps.

Once the cream is thick, gently fold in 300 g of full-fat sour cream.

Cut the cooled sponge cake into cubes for assembly.

Prepare 300 g of canned pineapple, 100-120 g of frozen cherries, and 50 g of chopped walnuts for layering.

In a bowl, layer the sponge cake cubes, dipping them in cream, and add layers of fruit and nuts, compacting each layer as you go.

Repeat the layering process until all ingredients are used, finishing with a layer of cream on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens