Cake "Sancho" - delicious taste delicacy

If you hear the name of this cake, you imagine a knight of a sad image and his cunning squire, then you are wrong. Cake Sancho is a delicious biscuit dessert with pineapple and chocolate glaze, and it is often called "Cotton", "Vanka", "Sancho Pancha" and by the name of the famous hero "Sancho Panza". The recipe for its preparation is not so complicated, and even a novice culinary expert can do it.

Cake "Sancho - Pancho": ingredients

Like the name, the list of components of this dessert sometimes varies in both quantitative and qualitative composition. So, let's imagine the most common. So, all the ingredients are divided into three groups: for the cakes, for the cream and for the glaze.

Cake "Sancho" basically has biscuit chocolate cakes. For their preparation it is necessary to use:

• Wheat flour - 3 cups, or 450 grams;
• Eggs of room temperature - 5 pieces;
• Sour cream - one and a half glasses;
• Baking soda or baking powder - 2 teaspoons;
• Sugar - one and a half cups or 330 grams;
• Cocoa powder - 3 tablespoons.

But giving a delicate taste to the cake is provided by impregnating the cakes with a simple sour cream, which requires directly a thick sour cream (home or industrial production of fat content of thirty percent) in the amount of 750 ml and sugar - 225 grams.

Cake "Sancho-Panza" is impossible without decorating it with chocolate glaze, which you can make using the following products:

• Cocoa powder - three tablespoons;
• Granulated sugar - eight tablespoons;
• Butter - half a cup or 100 grams;
• Sour cream - five tablespoons.

And in addition, you should pick up canned pineapples (or other canned fruit and berries), as well as nuts or candied fruits.

Having prepared all the necessary products in advance, you can start the miracle of creation.

Cake "Sancho - Pancho": the art of proper cooking

Like any cake, our begins with baking cakes. To form the test, you first need to mix the sour cream with the baking powder. In a separate container, we dissolve the sugar in the eggs, after which it is necessary to combine all four ingredients into a single mass. It is necessary to bring it to such a state that the crystals of sugar are not visually visible. Having achieved the desired result, gradually add flour, necessarily sifting it. Otherwise, the cakes will be dense, which will make them difficult to impregnate. And, finally, we introduce cocoa into the dough for our cakes.

The dough with high edges is laid out and sent for baking for about 40 - 45 minutes. At the same time, the baking temperature in the gas oven should be about 190 degrees, and the electric temperature 210 degrees.

Without losing time, while baked cakes, we proceed to the formation of sour cream. For its preparation, it is best to use a mixer or blender to achieve a dense homogenous mass. All is simple enough - sour cream is mixed with sugar and whipped until the sugar crystals become indistinguishable.

The cake is ready (this condition is checked simply, just a wooden skewer). He is allowed to cool and using a thread or a wide knife is divided into two parts in the proportion of one to three. In this case, the thickness of the smaller part should not deviate particularly from three centimeters. Most of the pieces are cut into pieces that are also three centimeters in size.

Now let's start the dessert. To do this, on a dish, whose diameter exceeds the diameter of the cake at least thirty millimeters, laid out a whole cake and abundantly smeared with cream. On the surface prepared in this manner, pieces of corn with fruits, candied fruits or nuts are mixed together. Then again the new layer is also filled with cream. But the following layers are formed somewhat differently.

The diameter of the layers is narrowed so that the cake "Sancho-Panza" is shaped like a roller coaster. Now, instead of laying out pieces of crust and fruit and filling them with cream, you need to dip them into the cream. When the hill was formed, the remains of the cream abundantly lubricate the sides of the cake and turn to its filling with glaze.

For glaze it is necessary to mix all the ingredients together and on very low heat to bring them to the state of homogeneous mass. Fill cake "Sancho" It follows a slightly cooled glaze with a thin trickle, forming radial lines from the top to the bottoms.

In principle, the dessert is ready. But in order to get that tender taste, you should give the cream to soak the cakes, after sending the cake "Sancho" for twelve hours in the refrigerator.

Try to cook it yourself, you will definitely get it.