The Pancho cake (in English Emcake Pancho/EM) was created in 2002 when a Moscow factory was looking for a new and different cake recipe. This cake is well known in Russia and its main ingredient is a dairy widely used in all Slavic countries called Smeta. But there are also vegan versions of this cake using a kind of custard for its preparation such as the one I show you in recipes. The Pancho cake consists of a vanilla base sponge cake with a mountain of chocolate cake, pineapple and cherries above, covered With cream or smetana and a chocolate syrup on top. The original version of the Pancho cake resembles a white volcano with chocolate jets and due to its unattractive appearance at the beginning the cake was not desired by any pastry shop. However, its flavor has conquered many palates and can now be found in any bakery. Preparing my vegan version I have decided to cover it with chocolate completely because a little more chocolate is never bad.
| 🚻 12 Diners | 🕘 3h | 🍵 Post | 🤯 Difness Media |
| Ingredients to make Pancho cake: |
| For the vanilla cake :: 1.5 cups of wheat flour 1 cup 1 pinch of salt 1 teaspoon of bicarbonate 5 tablespoons of vegetable oil 1 teaspoon of apple vinegar 1 teaspoon of vanilla 1 cup of water | For the chocolate cake :: 1.5 cups of wheat flour 1 cup 1 pinch of salt 1 teaspoon of bicarbonate 3 tablespoons of pure cocoa sieve 5 tablespoons of vegetable oil 1 teaspoon of vinegar from vinegar from block 1 cup of water for cream :: 700 ml of rice milk or soy from piña 0.25 cup of cherries for the chocolate syrup :: 60 grams of chocolate black 0.25 cup of pineapple syrup |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Pancho cake:
1. To prepare the white vanilla cake in a mixture bowl all dry ingredients: flour, sugar, bicarbonate and salt. Make 3 holes in the flour and pour the vinegar into one of them, on the other the vanilla and in the last oil. On top of the water and mix with the manual rods until all the ingredients are integrated. Grows a not very large round mold, pour the dough inside and bake the cake for 30-35 minutes at 180-190 degrees in previously preheated oven. Click the cake with a stick to see if it is well cooked.
2. Prepare the chocolate cake following the previous step with the difference that you have to add the sifted cocoa to the bowl with the dry ingredients. When the biscuits of the Russian cake Pancho are ready let them cool.
3. Meanwhile prepare the cream. In a saucepan you mix the corn starch and sugar and add cold vegetable milk or at room temperature and vanilla. Remove well with the rods to dissolve the corn starch and put the saucepan over medium heat.
4. Heat the milk stirring with the rods until a thick cream is formed without lumps for 10-15 minutes. Let it cool. My cream has been dark because I used brown sugar.
5. Cut the chocolate cake into irregular strips of 1-2 centimeters wide and then turn each strip of side cake and cut them along. Then cut the sponge cake strips of different sizes.
6. Place the chocolate cake dice in a large bowl and pour half of the cream once it is cold. If this amount of cream is not enough add a little more. Mix well so that the cake is permeated with the cream and let it stand in the fridge 20-30 minutes.
7. Short 3-4 pineapple slices in medium triangles. Eliminate the bones of the cherries and cut them in half.
8. Place the vanilla sponge cake on a flat plate and put it with several tablespoons of cream. Above a layer of the chocolate cake pieces irregularly, fixing them well with the hands and a layer of pineapple and cherries filling the gaps between the pieces.
9. Place more cake and fruit layers giving a rounded shape to the Pancho Vegana cake and fixing the pieces well.
10. Cover the Russian cake with the rest of the cream and let it cool in the fridge for several hours or better all night.
11. Place the chocolate in a bowl and pour inside the pineapple can. Heat it in the microwave stopping from time to time and stirring until it melts at all. Let the chocolate cool in the fridge to harden a little and cover the Pancho cake.
12. Cut the vegan Russian cake into rations and serve it.
13. This is the cut of the Pancho cake in vegan version that I have prepared. I hope it seems divine just like me because it is really very good. In my blog target = _blank rel = NOFOLW class = outboundvegSpiration you can learn to prepare many other vegan cake recipes.
