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.
Pineapple preserved – 1 jar.
Chocolate-1100g (for decoration)
How to make:
- 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.
- 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.
- 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.