Cake "Pancho Tropical"

Category: Confectionery
Pancho Cake Tropical

Ingredients

Biscuit:
egg 5 pieces
sugar 250 g
cocoa 4 tbsp. l
baking powder 2 tsp
flour 250 g
salt pinch
vegetable oil 2 tbsp. l
Cream:
sour cream 1 kg
sugar 8 Art. l
Filler:
banana 2 pcs
rum (cognac) 30 ml
tropical cocktail 1 can
walnuts 100 g
butter for frying
dark chocolate / bitter 1/2 tiles
coffee 2-3 st. l

Cooking method

  • Pancho Cake TropicalSift the flour with baking powder. Add cocoa powder.
  • Pancho Cake TropicalBeat the eggs well with a pinch of salt, when the mass doubles, we begin to gradually add sugar.
  • Pancho Cake TropicalGently mix flour and cocoa to the eggs, add vegetable oil.
  • Pancho Cake TropicalPour the mixture into a greased mold and bake in the oven at 180 C for 30-40 minutes.
  • Pancho Cake TropicalTake the finished biscuit out of the mold and let it cool completely on the wire rack.
  • Pancho Cake TropicalCut the cooled biscuit into two parts. The bottom should be smaller, it will become the base of the cake.
  • Pancho Cake TropicalCut most of the biscuit into cubes, about 2 cm.
  • Pancho Cake TropicalPut the sour cream on cheesecloth, put it in a colander or hang it up and let the excess liquid drain. I usually do this in advance, for example, I leave the sour cream in the refrigerator overnight.
  • Pancho Cake TropicalAdd sugar and a little zest to the sour cream, beat with a mixer for several minutes.
  • Pancho Cake TropicalCut the bananas into slices and lightly fry in butter with a pinch of sugar.
  • Pancho Cake TropicalPour in the rum and set it on fire.
  • Pancho Cake TropicalDo not chop the nuts coarsely with a knife. Drain the liquid from the tropical cocktail.
  • Pancho Cake TropicalLubricate the base with sour cream and spread the bananas.
  • Pancho Cake TropicalDip the biscuit cubes in cream and spread on a banana layer, alternating with pieces of tropical fruit nuts and the rest of a banana. We form the cake in the form of a dome.
  • Pancho Cake TropicalWhen all the pieces are laid, coat the cake with completely sour cream.
  • Pancho Cake TropicalMelt the chocolate in the microwave with a few spoons of ready-made coffee.
  • Pancho Cake TropicalPour the chocolate mixture over the cake. We put it in the refrigerator overnight for impregnation.

Cooking program:

stove / oven

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Pancho Cake Tropical

Mari_M
Wow! What yummy. Thanks for the recipe! I took it to the bookmarks.
julia007
Mari_M, Mahfuza, You are welcome! Cook to your health!
Albina
Yuliahow beautiful and delicious
julia007
Albina, Thank you very much!
Ikra
julia007, Hurrah! So now I have a New Year's cake! Thank you!!!!!
julia007
Ikra, You are welcome! : rose: Glad to help!
$ vetLana
julia007, thanks for the recipe. Very tasty, I guess.
Svettika
Yulia, yummy! Thanks for MK! Sour cream, I think, is better to use fatter.
julia007
$ vetLana, Svetlana, You are welcome! Yes, delicious! They ate it in one fell swoop.


Added Wednesday 14 Dec 2016 04:40 PM

Svettika, Svetlana, You are welcome! I use 15%, but you can take 20%.
Firecracker
julia007, I really love Pancho, thanks for the interesting recipe! I will definitely try this option.
Julia, what is the diameter of your biscuit mold and, if possible, how high is the biscuit?
julia007
Firecracker, Elena, You are welcome! I baked a frying pan from a cauldron in a lid, the diameter is about 25 cm.I cannot say for sure about the height, probably 3-4 cm.

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