Pancho cake is a popular and indulgent dessert from Eastern Europe, particularly in Russia and Ukraine. It features layers of rich, creamy filling between sponge cake and is often topped with a layer of whipped cream or chocolate. The cake is known for its deliciously soft texture and its decadent taste.
Here’s a classic recipe for Pancho cake:
Pancho Cake Recipe
Ingredients:
For the cake layers:
- 4 large eggs
- 1 cup (200g) granulated sugar
- 1 cup (120g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp vanilla extract
For the creamy filling:
- 1 can (14 oz/400g) sweetened condensed milk
- 1 cup (240ml) sour cream
- 1 cup (240ml) heavy cream
- 1/2 cup (100g) granulated sugar
- 1 tsp vanilla extract
For the topping:
- 1 cup (240ml) heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Optional: fresh fruit or chocolate shavings for decoration
Instructions:
1. Bake the cake layers:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
- In a large bowl, beat the eggs and granulated sugar until light and fluffy.
- In another bowl, sift together the flour and baking powder.
- Gently fold the dry ingredients into the egg mixture until just combined.
- Add the vanilla extract and mix until smooth.
- Divide the batter evenly between the prepared pans.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
2. Prepare the creamy filling:
- In a mixing bowl, combine the sweetened condensed milk, sour cream, heavy cream, granulated sugar, and vanilla extract.
- Whisk until well combined and the sugar is dissolved.
- Refrigerate the mixture for at least 1 hour to help it thicken.
3. Assemble the cake:
- Once the cakes are completely cool, slice each cake in half horizontally to create four layers.
- Place one cake layer on a serving plate or cake stand.
- Spread a generous layer of the creamy filling over the cake.
- Add another cake layer on top and repeat with more creamy filling.
- Continue layering until all cake layers and filling are used up, finishing with a cake layer on top.
4. Prepare the topping:
- In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream over the top and sides of the cake.
5. Decorate and chill:
- Decorate with fresh fruit, chocolate shavings, or other toppings if desired.
- Refrigerate the cake for at least 4 hours or overnight to allow the flavors to meld and the filling to set.
Enjoy your Pancho cake! It’s a delightful dessert that’s perfect for special occasions or simply to enjoy with family and friends
