Pancho cake (Panasonic multicooker)

Pancho cake (Panasonic multicooker)

Category: Bakery products

Ingredients
1. BISQUIT (strictly follow the recipe !!!!!):
Wheat flour	2/3 st.
Sugar	1 tbsp.
Egg	6 pcs.
Lemon acid (you can do without it)	1/2 tsp
Vanillin	1 tsp
Starch	1/4 Art.

Cooking method

• Beat the whites with citric acid at low speed until foamy, gradually adding half the sugar. Increase speed, and beat until firm peaks. Beat the yolks with the remaining sugar until a light yellow, almost white mass is obtained, add vanillin. Sift the flour and starch into yolks, add 1/3 of the whipped whites and mix gently (with a spoon). Introduce the remaining proteins, also stirring with rotary movements. Baking program 60 minutes, switch off and do not touch 15 minutes. Then open the lid, cool in a saucepan and put on a dish. Cool down.
• 2. Cut off the cake layer about 1.5-2 cm high (bottom part) from the biscuit.
• 3. Cut the rest into cubes, approximately 1.5 x 1.5
• 4. Sour cream (800-900 g) - I took 20% fat, beat with an incomplete glass of sugar. For reliability, I added two bags of * Cream thickener *, since I took relatively low-fat sour cream (the original recipe requires sour cream from 30% fat).
• 5. Put the cake, which was cut off, on a dish and soak in syrup (any) mixed with brandy (optional).
• 6. Put a layer of sour cream on the cake layer, on top of it - pineapple pieces (canned) and cherries (thawed).
• 7. Mix the cut pieces of biscuit with the remaining cream (set aside a small amount for finishing beforehand), adding cherries and pineapples.
• 8. Put the resulting biscuit-sour cream-fruit mass on the cake, giving the shape of a cone.
• 9. (done at will). Mix some pineapple juice with cognac and saturate the whole cake, pouring over it.
• 10. Pour the remaining cream over the cake (the one that you put off).
• 11. Melt a chocolate bar and decorate (also optional).
• 12. Let it brew for 2-3 hours (if you manage to hide it).

Note

Are you accepting new ones? I'll come to you with a delicious cake. Pancho.
The recipe is taken from the forum 🔗
CAKE * SANCHO PANCHO *:

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[Andreevna]

Yes, I have already implemented it too - it turned out very well! So thanks a lot Andreevna and MaDaMa from a good kitchen for a recipe!
I poured over it with tiramisu-flavored chocolate, which, in my opinion, had a very good effect on the taste of the whole cake. Inside I put a lot of canned pineapple slices, thawed strawberries and bananas. Soaked the biscuit with a mixture of strawberry juice, cognac and pineapple syrup.
I got it like this

Just tell me which glasses are 240 or 250 ml?

Lika, what is the difference in 10 ml, it's nothing at all! But in general, I took 2/3 glasses from my bread machine, which is about 100 g of flour.

And I generally took a simple measuring cup for 250 ml and measured everything with it.

And I .. took a glass from a bread machine :) and measured it :),

And here's my cake.
Thanks Korata, I have improved.

straight masterpiece, my hands still won't reach ((
but did you do the same - with pineapple?

I was making a pineapple and cranberry cake. Real jam! And before that I had never baked a biscuit. All thanks to the multicooker.

We baked Pancho cake today in honor of the Old New Year.
It turned out very tasty, but made some changes.
In the original, Fili Baker's cake is a fruit cake with sour cream, layered with peach and pineapple.
Therefore, they baked bisvkit according to the following recipe.
6 eggs-necessarily warm-this is how Alexander Seleznev told in his program.
100 grams of sugar
100 grams of flour. Beat until stiff.
At the end, it is advisable to add a baking powder - you can do it yourself - 1 tsp of starch + soda on the tip of a teaspoon + lemon juice.
If you do not add baking powder, there is a possibility that the biswkit will settle.
They baked in the absence of an oven in their super-fancy microwave oven, preheated to 200 g in COMBI mode (forced ventilation-convection -200 g + microwave 350 W for 13 minutes.
For the cream I took 750 gr of 30% sour cream + 1 tbsp of sugar.
The cream seemed a bit too much.
Soaked the cakes with pineapple and peach syrup.

I decided before March 8 to cook this particular cake and ... received a culinary shock No, two at once ... or rather, three
It began with the fact that the biscuit rose to an indecently small height - 6 centimeters, no more, and so 2 times in a row. Because I decided to achieve the desired height and set another one to bake The same result ... I suspect that it is my own fault, since I beat the whites to such a state of iron-concrete stability that it was possible to turn the vessel upside down, and the mass and did not budge. I wanted the best, but it turned out - a mixture of biscuit with meringue. True, this did not affect the taste.

Well, here at least there is someone to blame - on yourself, beloved. And with chocolate, WHAT ??? She took the Crown dark chocolate and began to heat it in the microwave. I received a substance of unknown origin - a mixture of a lump of mud with an oil product ... something completely inedible in sight, smell, and touch ... I took another Crown, decided in the old fashioned way - in a water bath - the same thing in the end. What kind of chocolate are they trying to feed us?

My cake had to do without the chocolate mantle.
As a result, we got such a snow-white Pancho and another small nutty up to a couple

[Zest]

Zest, what a shame that your cake didn't work out. We baked at the same time for the last time, so I got it like this:


I baked the biscuit according to my recipe. Melted chocolate "Babaevsky" bitter. She painted honey. syringe. The artist of me is still the same
But the chocolate froze very well. And what is the recipe for the biscuit baked? It seems to me that the better you beat the squirrels, and then carefully mix them in, the biscuit will not and may not work. Eh, it's a shame

[Andreevna]

Andreevna Yes, nothing really terrible happened - the height of the biscuit, or rather, its absence, did not affect the taste, especially since it baked two whole, and the absence of chocolate was compensated by a double portion of cherries and pineapple. So, everything was in order with taste and appearance.
But the look of chocolate left, of course, an indelible impression ... why should I have to stuff such a medical syringe into the composition, I also prepared in advance, only this substance was not only drawn into the syringe, but it was not even possible to smear it with a thin layer. People, don't trust Relame and don't buy Corona

And what is the recipe for the biscuit baked?

baked biscuit according to your recipe, in a slow cooker. Since almost everyone gets it, I try to find exactly where I made a mistake. I read that OVER-whipping proteins is just as bad as NOT BEATING. I think I just overdid it. I didn’t have stable peaks, but the indestructible icebergs of 6 whipped proteins in volume took me a liter cup to the top. When the vessel was turned upside down, its contents did not even flinch.
but I will definitely bake it, and the desired height! All the same, I will bring the matter to a victorious end.

It was agony. I found out the root cause of the non-rising biscuit. Today, in a quick way, I decided to bake an ordinary charlotte in the oven. The one that I have been making from time immemorial (eggs, flour, sugar, apples). The same look and taste of the cake ... Here is Macfa for you ...I only had time to make bread on this batch, everything was fine, so I did not suspect her such disgusting behavior in the biscuit dough

[Zest]

Zest , here I have Makfa recently banned.

[Zest]

ZestIt's a shame that your cake didn't work out. We baked at the same time for the last time, so I got it like this:


I baked the biscuit according to my recipe. Melted chocolate "Babaevsky" bitter. She drew honey. syringe. The artist of me is still the same
But the chocolate froze very well. And according to what recipe was the biscuit baked? It seems to me that the better you beat the squirrels, and then gently stir them in, the biscuit will not and may not work. Eh, it's a shame

Andreevna, I didn't bake Pancho, but I baked a biscuit for Tiramisu according to your recipe - it turned out just great !!!!!!!!! Now I will master Pancho too !!!!

... So much for Makfa ...

I avoid both macaroni and Makfa flour. But for reasons of principle. I am already shaking from the hidden advertising of this brand in novels "for housewives" like Ustinova, which I sometimes read on the subway. How much we had to pay for it ... and all from our pockets. Because advertising costs are in the price of the product ...
Last week, my son and I went to the store, wanted to buy additional wheat flour. But before Shrovetide, a lot of things were sorted out, only "Nastyusha" and "Makfa" remained. My son immediately said that he was sure I would not buy a macfa even if there was nothing on the shelf besides it. And he's right
It means that I do not avoid

[Cat]

Cat, Hurrah!!! Straight balm for the soul. I've never done tiramisu yet. No, well, now you can't sweetie, you need to lose a little (or a lot) to warmth. And the pancho is delicious, especially the cherry in it. And yet, do not put a lot of sugar in the cream, it will be tastier, we collectively came to this conclusion at good-cook (e).

I have never baked in a slow cooker, so I read how people do it. But more than once I baked Pancho in the oven. I watered it not with melted chocolate, but with icing - this is the recipe (very tasty and chocolatey):
3 tbsp. l. cocoa, 3 tbsp. l. sugar, 50g cl. oils, 5 tbsp. l. milk
we put everything in a small container (bowl, ladle) and bring it to a thickening over low heat with constant stirring. - a continuous thin stream of chocolate should drain from the spoon.
Maybe someone will come in handy!

Finally, and I got to this cake!
Thanks for the recipe!
Tell me, girls, do you get a thick cream? I made it from 20% sour cream, and even added 2 packages of a thickener for cream, so after beating the cream became even thinner than the sour cream in the cans was originally.
Is that how it should be? Or did I do something wrong?

I made it from 20% sour cream, and even added 2 packages of a thickener for cream, so after beating the cream became even thinner than the sour cream in the cans was originally.
Is that how it should be? Or did I do something wrong?

IMHO, the thickener does not work on sour cream as it does on special whipping cream. There was no need to add a thickener. Well, for example, I take sour cream fatter than 20%, and more and more often I don't even sour cream, but all the same cream, for whipping, it’s guaranteed that a good cream is obtained from them. another thing is that Pancho needs a liquid cream to better saturate the whole cake. In any case, you don't have a cake in your photo, but a beauty!

IMHO, the thickener does not work on sour cream as it does on special whipping cream. There was no need to add a thickener. Well, for example, I take sour cream fatter than 20%, and more and more often I don't even sour cream, but all the same cream, for whipping, it’s guaranteed that a good cream is obtained from them. another thing is that Pancho needs a liquid cream to better saturate the whole cake. In any case, you don't have a cake in your photo, but a beauty!

Thank you so much!
I love the shop pancho so much! this one has not tried yet .. waiting in the fridge
I took this sour cream, because I wanted to make a less fat cake
And just beat the cream with sugar, and you get a thick cream? without thickener? Is it written on the cream - specifically for whipping?

[Rezlina]

Rezlina, it is better to whip sour cream with powdered sugar, cream is better to take 33-35% special for whipping and always cold.

And just beat the cream with sugar, and you get a thick cream? without thickener? Is it written on the cream - specifically for whipping?

Yes, that's exactly how it is - special cream - it is written on them for whipping. They are usually 33-35% and beat very quickly and very well into a thick cream. Only they should be out of the refrigerator before whipping. And if you also add a thickener, then they simply retain such a thick structure for a very long time. And it is better to use not sugar, but powdered sugar - it turns out softer with it. Here's an example of cream here 🔗 look-on the box and it says-for whipping.

Andreevna, Anastasia, thank you!
And I didn’t think of a syringe with chocolate .. I spread it with a spoon

I forgot to ask. What kind of chocolate is this .. from Roshen?

I forgot to ask. What kind of chocolate is this .. from Roshen?

In Ukraine, in Kiev, there is a factory "Roshen", the former "Karl Marx" (which produces the famous real "Kiev" cakes)
I consider the products of this factory (and not only me) the most delicious and high quality

The cream, indeed, turns out to be liquid (according to my recipe, 600 g of sour cream per 1 tbsp. Sugar). But this is normal, because the cake must be soaked, and then the cream will thicken again in the cold.

In Ukraine, in Kiev, there is a factory "Roshen", the former "Karl Marx" (which produces the famous real "Kiev" cakes)
I consider the products of this factory (and not only me) the most delicious and high quality

And I already drove my husband to the shops .. in Moscow

And I already drove my husband to the shops .. in Moscow

It's a pity that you don't have such products, although, I know, in Moscow there are quite a few goodies of its own (creamy fudge is something ... we don't have such a (()

WANT Fudge Cream !!!!!!!!! I'm going to Moscow in the fall, tell me, please, where you can buy it (sorry, that's not the topic)

It seems to me that Jeannette is everywhere, at least in my neighborhood in the Seventh Continent, 12 Months, Bill.

WANT Fudge Cream !!!!!!!!! I'm going to Moscow in the fall, tell me, please, where you can buy it (sorry, that's not the topic)

In the firm store at the factory "Red October" I think it should definitely be.

Alina, Krasny Oktyabr was transferred to Krasnoselskaya, it is no longer in the old place.

Thank you very much, I haven't tried it for 10 years !!!!!!!

I baked such a masterpiece))
Sour cream took 600-650 grams, it turned out to be a lot. But she didn’t whip, though, it’s fine. Just more than 20% were not in the store. From fruits, we have cherries in their own juice, soaked in juice from this cherry with cognac. Plus thawed blackberries and a little strawberries. Looks beautiful)

Is it possible to put a small cake mold in the cartoon?

What for???
Instead of a saucepan, you definitely can't.
Maybe you can put it in a pan, but then an empty pan without food will be heated, but is it good for covering it? Except that pour water and put in water, and steam the oven on boiling.

But why??? The multicooker pan is a great baking dish, you don't even need to grease it with anything, everything bounces anyway. If you need small baked goods by volume. it is better to buy a second cartoon once and for all, small by 2.5 liters. I have both ...

yes, I wanted to put it in a saucepan. We need a patterned cake for a toddler on the d / r. Comes ready to cut

Here is my cake

Biscuit from here

It turned out to be a good biscuit. I began to lazily divide the whites from the yolks. Beat eggs with sugar for 6 minutes with a mixer at high speed. Mix in flour and baking powder with a spoon. She baked in MV 60 + 20, left it with the lid closed for 15 minutes, then took out the saucepan and kept it for 10 minutes, then cooled it on the wire rack.

I cooked yesterday, today he is gone for dinner. The recipe is very successful! Thank you!

Is it possible to put a small cake mold in the cartoon?

Can.

Can.

Is “ok” only for flat-bottomed tins or ribbed for cupcakes? I, too, worry that the saucepan will heat up excessively .. But I saw that they do it, and I also want to.

Hope not too late with my "Pancho"

inside - a peach from compote, and there was no time to make icing. And yet, a kilogram of sour cream was not enough for me (or I decided that it was not enough): there was a little biscuit left.
And all the household are delighted

I also came with my Pancho. Only 1/3 of the biscuit dough was mixed with 2 tbsp. l. cocoa. I baked in the oven, in the absence of a multicooker
Layered with canned pineapples.
Pets are delighted Thanks to the author!

This cake catches the eye in Odnoklassniki. I decided to look at our forum. THERE IS, but no one bakes for a long time

[PANCHO Christmas cake with pineapple and walnuts (propiiiitany .. mmm ...)]

here is my PANCHO, by the way, there is also a photo on Odnoklassniki
PANCHO Christmas cake with pineapple and walnuts (propiiiitany .. mmm ...)

[Evgeniya]

Evgeniya, an appetizing cake Did you bake it in a slow cooker?

yes, in her, my favorite ... I baked simultaneously - white dough from below, poured chocolate dough on top - that's why the cubes turned out to be of 2 colors at once

Thanks for the recipe. Here's my cake.