- 2 pcs. Egg
- 150 g Condensed milk
- 1.5 cup Flour
- 2 tablespoon Cocoa
- 2.5 glass Sugar
- 1 teaspoon Baking powder
- 1/2 glass Nuts
- 120 kg Fruit
- 800 g Sour cream
- 70 g Butter
Pancho sour cream cake is ready to decorate any table, and turn a home-made tea party into a holiday!
The secret of the cake is that the cake consists of tender, soaked with sour cream, biscuits with chocolate icing. Cooking this cake does not take too much time and does not require many abilities. And about how to cook Pancho cake at home, I’ll tell you right now.
You should start with the test, it is done using a blender, mixer or whisk: beat 2 eggs with a glass of sugar, gradually add 150 g of condensed milk, beat, add 2 tablespoons of cocoa (you can not add, then the cakes will be white), beat, and finally add 1 cup of sour cream, whisk a little more. Pour further 1.5 cups of flour, baking powder, and leave, carefully, so that the mixture does not settle.
At this time, we do the impregnation: beat the sour cream 500 g and a glass of sugar.
Dip slices of cake in sour cream with sugar and spread on a flat surface, like a herringbone, one on one, a hill. Sprinkle pits and crevices of the hill with chopped nuts and fruits. We put in the refrigerator for a couple of hours, so that the cream would freeze.
After preparing the icing. Beat sour cream 200 g with 1/2 glass of sugar and put this mixture on the stove, mixing thoroughly, bring to a boil. We put the oil and cook while stirring for another 2-4 minutes. Remove the icing from the stove, cool to a warm state. You can add cocoa and get chocolate icing.
We pour icing on the frozen cake. Again, we hide in the refrigerator until it hardens. After 2-3 hours, you can eat a cake!