Table of contents:
Video: Delicious Pancho With Raspberry Cake Made From Simple And Affordable Products. Step-by-step Recipe With Photo
The most delicious homemade cake - Pancho with raspberries, chocolate biscuit, thick sour cream and fresh berries! A cake is prepared from simple and affordable products, a biscuit from just two eggs, with butter and kefir. The cream is also from the category "the lightest and most popular" - sour cream with powdered sugar and a thickener. You may ask, what is the secret of the Pancho with Raspberry Cake? The secret is simplicity! Agree, in just an hour you get a cool homemade cake!
- Cooking time: 1 hour
- Servings: 8
Ingredients for Pancho with Raspberry Cake
For the test:
- 150 ml of kefir or unsweetened yogurt;
- 2 eggs;
- 200 g granulated sugar;
- 65 g butter;
- 240 g wheat flour;
- 50 g cocoa
- 1 teaspoon baking powder
- 150 g fresh raspberries;
- butter and corn grits for mold;
- a pinch of salt.
For the cream:
- 400 g fat sour cream;
- 35 g icing sugar;
- 1 bag of sour cream thickener;
- cocoa powder, fresh berries and mint leaves to decorate the cake.
Method for making delicious Pancho with raspberry cake
To make Pancho with Raspberry Cake, pour unsweetened yogurt or kefir into a bowl, break the eggs, add a pinch of salt to balance the sweet taste.
Mix eggs, kefir and sugar with a whisk until the sugar melts completely. If the sugar is fine, then this will take literally 3 minutes.
Melt the butter, cool. Pour the cooled oil into a bowl, mix gently. If you pour hot oil into kefir with eggs, then the mixture may curdle.
Separately mix wheat flour with baking powder, sift into a bowl with liquid ingredients.
Add unsweetened cocoa powder.
Quickly knead the dough for Pancho with Raspberries. Knead gently until smooth so that no lumps of flour and cocoa powder remain in the dough.
You can bake cakes in any configuration, but in a cake pan with a hole in the middle it always turns out faster and the biscuit bakes well for sure! Lubricate the mold with soft butter, sprinkle with corn grits. The cornmeal is not required, but it will add variety to the texture of the cake and create crispy chunks.
Add about 1/3 of the raspberries to the dough, mix gently and put in an even layer in the form.
We put the form in an oven heated to 170 degrees Celsius, bake for 45-50 minutes until the stick stuck in the middle of the biscuit comes out dry.
Making the cream: beat the fat sour cream with powdered sugar and sour cream thickener. Half of the cream will go to layering the pieces, half to decorate. When the biscuit has cooled down a little, break it finely or cut it into cubes, put it on a plate with a slide, coat with sour cream, put the remaining raspberries between the pieces. We leave a few berries for decoration.
We give the finished cake the shape of a dome or an anthill, who likes what more.
Lubricate the top of the cake with the remaining sour cream.
Decorate with fresh berries and mint leaves, sprinkle with cocoa powder.
Leave the Pancho with Raspberry Cake in the refrigerator for 3-4 hours, or overnight. Bon Appetit!