Prepare Ingredients for Layering:
– Drain canned pineapples, reserving 50ml of pineapple juice for impregnation.
– Snack on prunes to soften them.
– Chop walnuts.
– Drain canned cherries.
Cream Preparation:
– In a bowl, whip chilled whipping cream with powdered sugar and vanilla sugar until stiff peaks form.
– In a separate bowl, mix mascarpone (or detached sour cream), cream cheese, and sour cream until smooth.
– Gently fold the whipped cream into the mascarpone mixture until well combined.
» MORE: Boston Cream Pie Cookie Bites
Assembling the Pancho Cake:
– Cut the chocolate sponge into two layers.
– Sprinkle each layer with pineapple juice for impregnation.
– Spread a layer of cream, followed by pineapples, prunes, and walnuts. Repeat for the second layer, finishing with cherries on top.
Chill and Serve:
– Refrigerate the Pancho Cake for at least 4 hours or overnight to let the flavors meld.
– Slice and serve this heavenly creation to the delight of your taste buds!
ADVERTISEMENT
