Pancho cake with pineapples

How to make a delicious Pineapple Sancho Pancho Cake with Sour Cream and Mascarpone recipe .


Sugar-100g. (I have coconut)
Salt – 0,5 tsp.
Baking powder-1 pack (10g.)
Flour-200g. (I have whole wheat)

Sour cream 20%-500g.
Vanilla to taste.
Sugar powder-120gr.
Pineapple preserved – 1 jar.
Chocolate-1100g (for decoration)

How to make:

  1. Beat the eggs with sugar and salt. Melt the butter and pour a thin stream into the egg mixture. Pour in milk, and mix well. Add flour, cocoa and baking powder. Stir well. Pour the batter on a baking tray with parchment, spread itself. Bake in a 170 oven for 15 minutes.
  2. Cream: All ingredients need to be at room temperature. Whisk well the mascarpone, sour cream, vanilla and powdered sugar. Cover a large deep bowl first with foil, top the foil with clingfilm.
  3. Layer and tamp down pieces of cake, cream, fruit, pieces of cake, cream, fruit, etc. Cover with cling film and put in the fridge for 24 hours. Invert onto a plate and garnish with melted chocolate.

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