Embark on a journey of irresistibility with the famous Pancho Cake – unrealistically delicious, quick, and easy, without a hint of gelatin! This delightful creation boasts layers of chocolate sponge, pineapples, prunes, walnuts, and cherries, all embraced by a luscious cream.
Table of Contents hide
1 Chocolate Sponge Cake:
1.1 Prepare Chocolate Sponge Cake:
1.2 Prepare Ingredients for Layering:
1.3 Cream Preparation:
1.4 Assembling the Pancho Cake:
1.5 Chill and Serve:
Chocolate Sponge Cake:
– 4 medium-sized eggs
– A pinch of salt
– 16g vanilla sugar
– 180g sugar
– 100ml milk (room temperature)
– 100g odorless vegetable oil
– 220g flour
– 40g cocoa
– 10g baking powder
Prepare Chocolate Sponge Cake:
– Preheat the oven to 175°C (350°F).
– In a bowl, whisk eggs with salt, vanilla sugar, and sugar until light and fluffy.
– Add milk and vegetable oil, continuing to whisk.
– Sift in flour, cocoa, and baking powder. Fold until well combined.
– Pour the batter into a prepared baking dish and bake for about 35 minutes or until a wooden stick comes out clean.
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