Sancho pancho recipe in a slow cooker. Pancho in a slow cooker How to bake Sancho cake in a slow cooker

It's no secret that a multicooker greatly simplifies the cooking process, especially when it comes to baking. It turns out not only airy and tasty, but also does not burn, as when baking in a conventional oven. We offer you a recipe for making a delicious and aromatic pancho cake in a slow cooker.

Ingredients for the dough:

six raw eggs;
two glasses of sugar;
3-4 spoons of cocoa;
a pinch of soda;
two glasses of flour;
half a spoon of lemon juice.

Cream ingredients, filling and decoration:

600 grams of fat sour cream (30%);
a glass of sugar;
a bag of vanilla sugar;
a glass of walnuts;
a can of canned pineapples (peaches are fine);
chocolate bar;
a few spoons of milk.

Making pancho cake in a slow cooker

Separate the yolks and whites, beat the second with a mixer with sugar (so that there are no grains of sugar). Now you need to carefully add the yolks and keep whisking.

Coat the multicooker bowl with oil and sprinkle a little flour on top (this is done so that you can easily remove the finished biscuit; some housewives use semolina or finely ground crackers for this). Next, pour the dough into the bowl and set the baking mode to 60 minutes. After cooking, be sure to check that the biscuit is completely cooked, and if necessary, bake for another 20-30 minutes.

Now, after the cake has cooled, you need to cut off a layer 1.5 - 2 cm thick from it, the rest of the cake needs to be cut into cubes with a side of 3 centimeters.

Next, to prepare pancho cake in a slow cooker, beat sour cream, sugar and vanillin, there should be no grains and cover the base cake with cream, at this time grind the nuts a little (not to flour). Place pieces of pineapple (peach) and nuts on the cream. Next, each piece of sponge cake must be dipped in the remaining cream and placed on the base crust, while it is necessary to lay out the cubes in a heap alternating with nuts and pineapple. Be sure to pour the remaining sour cream over the top.

Melt the chocolate and pour milk into it. Fill the resulting slide and leave to soak. The result was a very tasty pancho cake prepared in a slow cooker.

Sponge-pineapple cake “Pancho” with sour cream is an original dessert for the holiday table. Cooking the cake in a slow cooker. Multi-layered, generously sprinkled with nuts, covered with chocolate glaze, it will surprise guests with its unusual shape and exquisite combination of flavors. Sweet and sour pineapple harmonizes perfectly with the sweetness of the cream, the bitterness of nuts completes the composition. Cooking time: 2 hours 15 minutes. It refers to biscuit-type desserts.

Sponge cakes:

Eggs – 6 pieces.
Sugar – 250 milliliters.
Flour – 1 and ½ cups.
5 grams of baking soda.
Table vinegar (apple) – 0.5 tablespoon.
Vegetable oil – 6 tablespoons.
About 35 grams of cocoa powder.
Can of canned pineapples – 520 grams.
Nuts (peanuts, hazelnuts) - 1 cup.

Cream:

Sour cream 30–33 percent – 600 grams.
A glass (250 milliliters) of powder.
A packet or more of vanilla.

Glaze:

4 tablespoons sugar.
65 grams of cocoa.
Half a glass of flour.
One and a half glasses of milk.
Butter - about half a pack.

Cooking process

Let's prepare the biscuit base first, since this process is the longest:

Break the eggs into a mixer bowl without separating the whites from the yolks.
Add sugar or powder, depending on what you find at home.
Beat until the mixture lightens in color and has at least doubled in size. Whipping time – at least 10 minutes.
Pour in odorless, refined oil.
We extinguish the soda with vinegar and pour it into the dough. You can replace the soda with 1 packet of baking powder.
Beat the mixture thoroughly.
Add the sifted flour in parts and knead the dough with your hands using a spatula or spoon.
Divide the resulting mass into two equal portions. Add cocoa powder to one and mix thoroughly until the consistency becomes smooth and homogeneous.
Lubricate the multicooker bowl with melted or refined butter using a regular brush. Pour out the first, light half of the dough. Pour the dark mixture over it, being careful not to mix both masses.
Set the "Baking" mode for 85-90 minutes.

In the meantime, you can make cream:

Place the sour cream in a mixer bowl.
Beat until it increases slightly in volume.
Add vanilla and sugar and beat for a few more minutes.

Assembling the Pancho cake:

Cut the cooled biscuit: separate the bottom third of the cake.
Soak it in pineapple syrup. Use about 60–70 milliliters for impregnation.
Cut the remaining cake into cubes or slices as desired. Place in a deep bowl and pour in sour cream for soaking.
Place a layer of diced pineapples on the soaked base.
Sprinkle the cake with nuts on top, which should first be fried in a dry frying pan or dried in an oven preheated to 180 degrees for 8–9 minutes.
Place some of the soaked biscuit cubes on top, then again nuts and pineapples.
Cover everything with biscuit pieces, forming a mound.
Alternate layers in this order: biscuit, pineapples, nuts.

The finished dessert can be decorated with chocolate icing:

Mix sugar and cocoa powder.
Add flour and stir.
Pour milk and put on fire (small). Stir constantly!
When the mixture begins to “set”, remove the container from the heat and add the oil.
Mix the glaze thoroughly and cover the entire surface of the cake.

Place the decorated Pancho cake in the refrigerator. Let it sit there for at least an hour or two.

Tea or coffee, especially in the evenings, is always accompanied by delicious desserts. Cookies, pastries, cakes, casseroles are loved not only by children, but also by adults. Even if they don't want to admit it. Pancho in a slow cooker is an amazingly tasty, juicy and soft dessert that has many interpretations. We choose the best and enjoy homemade sweets.

Black and white dessert

The Sancho Pancho cake made from “white” and “black” sponge cake will decorate not only family tea parties, but will also become the highlight of the holiday table.

Products

For the test:

A glass of sour cream;
a glass of flour;
a glass of sugar;
egg;
half a teaspoon of baking soda.

For the “black” sponge cake, the ingredients are the same, plus a tablespoon of cocoa powder.

For cream:

Half a liter of sour cream;
sugar to taste;
vanilla sugar;
condensed milk if desired.

With condensed milk, the cream will have a brighter taste, but in this case it is better to add fruit (fresh or frozen) to soften the cloying slightly.

For chocolate glaze:

Dark chocolate bar (100 g);
5-6 tbsp. l. milk.

Preparation

Place the finished Pancho dessert in the refrigerator overnight for soaking. You can decorate with candied rose petals or mint sprigs. When assembling the cake, you can optionally place fresh or frozen berries between the cubes. Diced bananas or kiwi also work well. This is especially true if you have prepared cream with the addition of condensed milk.

Chocolate Pancho with drunken cherries

This is a wonderful Sancho Pancho cake for a holiday table that includes an alcoholic twist. Of course, not suitable for small children. But adults will be very happy.

Ingredients

For the test:

6 chicken eggs;
6 tbsp. l. Sahara;
6 tbsp. l. premium wheat flour;
4 tbsp. l. cocoa powder;
1 tbsp. l. baking powder;
1 tsp. vanillin.

For cream:

750 gr. homemade sour cream;
granulated sugar to taste;
vanilla sugar;
one and a half glasses of pitted cherries;
50 gr. cognac or liqueur.

For chocolate glaze:

8 tbsp. l. Sahara;
4 tbsp. l. whole milk;
2 tbsp. l. cocoa powder;
50 gr. butter

Preparation

A wonderful dessert for a holiday table. Once you try this cake, you will never want to eat a store-bought cake.

Like many other cakes, I now bake sponge cake for “Pancho” more and more often in a slow cooker. The method of baking in a foil pan whose diameter coincides with the bottom of the bowl has become more popular.

Sour cream for cream is suitable for almost any fat content and even liquid, because... Pieces of biscuit will absorb it perfectly. It is believed that canned pineapple is added to the traditional or classic Pancho cake, but in the homemade variation the filling can be made from a variety of fruits, as well as dried fruits, such as raisins.

Nuts are optional. I have an assortment of walnuts, hazelnuts, almonds and cashews.

Melted, grated and chopped chocolate or chocolate icing according to any recipe is suitable as a chocolate ingredient.

The usual shape of the Pancho cake is a mound: ideally flat or arbitrary... There was an attack on my multi-cooker sponge cake while it was aging! Moreover, it was not his children who bit him, but his husband, who, on autopilot or in a state of “he put on a frying pan instead of a hat while walking,” had breakfast not with cottage cheese cooked and laid out in a visible place, but with a sponge cake hidden in the depths of the pantry... Without any problems, it was possible to give the cake pieces of biscuit in its traditional shape, but I decided to record this historical jamb. The cake is sometimes also called “Sancho Pancho”, and this is the name I associate with today’s version; it is not without adventure, so to speak.

To prepare Pancho cake in a slow cooker, prepare the ingredients according to the list for the recipe.

For the biscuit dough, first beat the eggs with sugar and vanilla sugar.

You need to beat until the mass increases in volume, thickens and becomes dense.

Add sifted flour to the fluffy egg mixture. Do this not by whipping, but by gently stirring.

Pour the dough into a greased multicooker bowl or mold.

Set the baking mode to 1 hour.

After the beep, remove the biscuit and let it rest for several hours, for example overnight. I hope it will remain untouched by anyone, not like mine.

Using a knife or thread, cut off the bottom of the biscuit. This blank, about 1 cm thick, will be the bottom part of the cake, on which all the other pieces will be laid out.

Cut the rest of the biscuit into small pieces - cubes.

The raisins need to be washed. If it is not dried, but rather dry, then soak or steam it.

Chop some of the nuts with a knife, and leave some whole.

For the cream, you just need to mix sour cream with powdered sugar.

For the glaze, I suggest melting and stirring pieces of chocolate (40-50 g) in hot cream (30-50 ml).

Assemble the cake. First, coat the base with sour cream.

Then dip the pieces of biscuit in sour cream and place them on top of each other, giving the shape of a slide. Don't forget to add raisins.

Then sprinkle nuts on the surface of the cake and pour some chocolate glaze over it.

Before serving, you need to place the cake in the refrigerator so that the sour cream is absorbed and set.

Pancho cake prepared in a slow cooker is a relatively simple, not labor-intensive and very tasty homemade dessert!

Sancho-Pancho - a cake with such a unique name is not difficult to prepare using a slow cooker. But it turns out very tasty and beautiful, and can become a real decoration of the holiday table for any celebration, even a birthday, even for the New Year.

Pancho cake, as it is sometimes briefly called, turns out tender and airy. This is a real treat for both adults and children. This cake is also remarkable because it allows for significant variations in the recipe. So, instead of bananas, you can take almost any other soft and juicy fruit or berries, for example, pineapple, fresh or canned, pears or strawberries. Sour cream can be replaced with yogurt or condensed milk. You can make Sancho-Pancho cake chocolate, for this you just need to add a couple of spoons of cocoa to the cream. In a word, the recipe for Sancho Pancho cake gives a huge scope to your culinary imagination!

Well, it helps a lot in cooking Sancho-Pancho cake multicooker, our invaluable assistant. We will bake biscuits for our cake in it.

What we need for Sancho Pancho cake in a slow cooker:

Biscuit ingredients:

five eggs
200 grams of granulated sugar
140 grams flour
vanillin packaging

Ingredients for cream:

750-850 grams of sour cream (preferably as thick as possible)
one glass of granulated sugar
three bananas

Glaze: dark chocolate bar

How to bake Sancho Pancho cake in a slow cooker:

Cool and cut the biscuit into 3 layers. Cut two of them into pieces and leave the bottom one whole. Cut the bananas into slices and prepare the sour cream: beat the sour cream with granulated sugar with a mixer.

Take a deep bowl, preferably with a round bottom. Line the bottom with cling film or polyethylene.

Place pieces of chopped biscuit on a fork and dip in sour cream, place in a bowl, alternating with chopped bananas.

Cover the top with the remaining whole cake layer.

Turn it over onto a plate and pour the remaining sour cream over the cake.

Let's prepare the glaze. Melt the chocolate bar in a water bath.

Pour melted chocolate over the top of the cake and place it in a cool place to soak.

Sancho Pancho cake in a slow cooker ready! Can be served on a holiday table. Bon appetit!

Both adults and children will enjoy eating such baked goods. And the children are still actively involved in the preparation of this delicious and very light cake.