Pancho cake (Russian volcano cake)
The Pancho cake consists of fruity pineapple pieces, aromatic walnuts, delicate sour cream, fluffy chocolate sponge cake and chocolatey glaze. It tastes creamy, moist and heavenly delicious. With its fancy appearance, the Russian volcano cake is an eye-catcher on the dining table. With this simple recipe, which you can modify as you like, you can make the Pancho cake yourself.
Servings 16
Ingredients
for the batter
- 6 eggs
- 200 g sugar**
- 120 ml milk
- 80 ml vegetable oil
- 40 g cocoa powder**
- 200 g flour**
- 8 g baking powder**
- 1 pinch of salt
for the cream
- 1 kg sour cream cold
- 150 g powdered sugar
- vanilla
for the filling
- 500 g preserved pineapple** (drained weight)
- 70 g walnut kernels** roasted and coarsely chopped
for the chocolate glaze
- 40 g dark chocolate**
- 20 g butter
Instructions
Preparation of the batter
- Beat eggs, sugar and salt to an airy light mass.
- Add vegetable oil and whisk briefly until a homogeneous mass.
- Add milk and mix again briefly to a homogeneous mass.
- Mix flour with cocoa powder and baking powder.
- Fold the flour mixture into the egg-sugar mixture to make a fluffy, thick chocolate sponge cake batter.
- Spread the batter evenly on a baking tray lined with baking paper, bake the chocolate sponge cake in a preheated oven at 180 °C top and bottom heat for about 15 minutes and let it cool.
- Cut out a round, approx. Ø 24 cm cake base from the chocolate sponge cake. Cut the remaining sponge cake into small cubes.
Preparation of the filling
- Drain pineapple and cut it into small cubes.
Preparation of the cream
- Mix sour cream with powdered sugar and vanilla.
Preparation of the cake
- Pour some sour cream into a clean bowl to spread on the outside of the cake and put it aside for the time being.
- Leave some toasted and coarsely chopped walnut kernels to decorate the cake.
- Spread the sour cream on the round sponge cake base. Spread some pineapple chunks and walnut kernels on top. Dip some sponge cake cubes in the sour cream (it is enough to dip the cubes only with one side in the cream) and spread them on the pineapple and walnuts. Continue stacking the pineapple pieces, walnuts and sponge cake cubes dipped in the sour cream in a dome shape, alternating them until all the ingredients are used up and a dome cake is formed. Use your hands to gently press it slightly on all sides so that no empty space is left in the cake.
- Now spread the outside of the cake with the sour cream set aside and chill it for at least 3 hours (or overnight).
Preparation of the chocolate glaze
- Slowly melt dark chocolate together with butter.
- Drizzle the top of the cake with the chocolate glaze and sprinkle some walnuts on top.
- Chill the Pancho cake for about 1 hour.
Notes
- Use a toothpick to check if the sponge cake is baked.
- The amount of powdered sugar for the cream can be adjusted to taste.
- As vanilla for the cream goes among other things vanilla bean**, vanilla sugar or vanilla extract.
- Walnuts can be omitted.
- Note the detailed tips and tricks for making the Pancho cake at the top of the post.