Cake "Sancho Pancho"

Sancho Pancho Cake - one of the best cakes, which we know. First, just getting ready: it is enough to bake a cake, and cream filling and mixing are basic ingredients. Secondly, it does not require a complex decoration (enough to pour glaze). Third, this cake recipe Sancho Pancho can be baked even in a very small oven.

Eggs - 6 pieces (at room temperature)
Sugar - 1.5 cups (6 tablespoons of the glaze)
Soda - 1/3 teaspoon
lemon juice - 1/2 Art. spoon (or vinegar)
Flour - 2 cups
Canned Pineapple - 1 cup (you can use other fruits - peaches, apricots, bananas)
Roasted Hazelnut - 1 glass (you can use other nuts to taste - walnuts, peanuts, cashew nuts.)
Sour cream - 700 grams (30% Girona)
Milk - 4 Art. spoons
Butter - 100 grams
Cocoa powder - 4 Art. spoons

How to cook

The proteins separate from the yolks. Beat the whites in a solid foam. Continuing to whisk slowly introduce 1 cup sugar, then the egg yolks one at a time. It is better to use a mixer. Then a wooden spatula (spoon), gently intervenes in the cocoa dough, flour (gradually) and soda, repayment of lemon juice. Baking dish lay a parchment paper for baking, brush with butter and pour the dough back. Bake at 180 degrees for about 40 minutes. Willingness to check toothpick or match.

After baking the cake turns out very porous and air.

Ready cake Let cool and cut into halves. The lower part of the use as a basis for the cake. The second part cut into cubes with sides of about 3 cm.
Cooking cream for our cake. Sour cream, beat for about 4 minutes, then gradually add to it half a cup of sugar and stir until sugar is completely dissolved. Who loves more sweet, the sugar can be podbavit.

Now we need to fluff cream several layers of our biscuit. Put the cake on a platter, which we left intact. Fill it with a part of the cream and sprinkle part of the nuts and fruits.

Put the second layer of cake pieces and just fill it with cream and sprinkle with nuts and fruit. By doing everything as well as the second layer, forming the pinnacle of the biscuit pieces.
By doing everything as well as the second layer, forming the pinnacle of the biscuit pieces.

Prepare the glaze. 6 tablespoons cocoa mix with 6 tablespoons sugar, 4 tbsp milk and stir, cook on low heat. Add the 100g soft butter and immediately turn the heat off. Pour this glaze our cake and give it to stand for impregnation for some time.

Our cake Sancho Pancho is ready!