How to bake Sancho Pancho cake in a slow cooker. Recipe: Pancho Cake - In a slow cooker

Servings: 8
Cooking time: 2 hours 40 minutes.

Recipe Description

I recently had a birthday and, for my beloved self, I decided to bake a cake.

Of all the recipes, I chose a cake called “Pancho”. I don’t know why they called him that..., but I remembered the times of childhood when I was jokingly called “Sancho - Pancho”.

It turns out that it’s almost my personal cake :), so I present to you a step-by-step photo.

The cake turned out very tasty and well soaked in cream. I had two cakes at home: store-bought “Iney” and my “Pancho”. The eldest son flatly refused store-bought food and ate only home-made food, and for his birthday he ordered the same thing again ;).

To prepare Pancho cake in a slow cooker you need:

For the biscuit:

1 multi cup sour cream;
1 multi cup flour;
1 egg;
1 multi cup sugar;
0.5 teaspoon of soda.

For the chocolate sponge cake:

1 multi cup sour cream;
1 multi cup flour along with two tbsp. spoons of cocoa;
1 egg;
1 multi cup sugar;
0.5 teaspoon of soda.

For sour cream:

200 - 300 grams of sour cream;
1 multi cup sugar;
Half a jar of condensed milk.

For the glaze:

2 -3 tbsp. spoons of cocoa;
6 tbsp. spoons of milk;
0.5 multi cups sugar;
50 grams of butter.

Cooking step by step:

We bake a regular biscuit.
Mix sugar with egg, beat with a mixer and add sour cream with flour and soda. Beat again until smooth.
Turn on the multicooker and set the “Baking” mode for 60 minutes.
Lubricate the bottom with refined oil or butter.
Pour the dough and close the lid.
After the signal, let the biscuit cool slightly and take it out.

Next, we make the same sponge cake, only with the addition of cocoa.
I want to emphasize the amount of flour and cocoa - there should not be more of them than in the first sponge cake, i.e. 1 multi cup.
We bake the dough in the same mode (“Baking” 60 minutes).

We leave the biscuits to cool and proceed to prepare the sour cream.

To do this, you just need to mix sour cream with sugar and beat. Next, add condensed milk and stir.
By the way, if there is no condensed milk, you can exclude it.

Cut the chocolate sponge cake into two layers.
We leave the lower part for the base of the cake, and cut the upper part into cubes.

Cut the white sponge cake completely into cubes.

Grease the base with sour cream and lay out a layer of white cubes, grease it again with cream and lay out a layer of chocolate cubes.

Between the layers you can add fruits, for example canned pineapple or cherries, or add fresh fruits: bananas, kiwi, etc.

This is approximately what it looked like.
We make the cake in the shape of a slide, and generously pour glaze on top.

Time: 100 min.

Servings: 6-8

Difficulty: 5 out of 5

An interesting recipe for making Sancho Pancho cake in a slow cooker

Sancho-Pancho cake in a slow cooker is an excellent solution for preparing a cake, since the cakes will be thoroughly baked in it, will not lose their shape and will not burn. And it’s a pleasure to take them out, since they don’t stick to the bowl and are easy to pull out.

Thanks to the slow cooker, Sancho Pancho cake turns out very tender, tasty and juicy. The recipe for its preparation is quite simple, but, nevertheless, the delicacy turns out to be very unusual and beautiful. This biscuit can easily decorate any table, both festive and at home.

Pancho cake (as it is usually called for short) is a favorite treat not only for children, but also for adults. And this is not surprising, because the dessert turns out light and airy. His recipe includes bananas, instead of which you can take any fruit or berry (but they must be juicy).

So, for example, bananas can be perfectly replaced by pineapple, grapes, strawberries or pears. You can safely replace the sour cream in the recipe with sweet yogurt of any flavor or use condensed milk. In general, Sancho Pancho cake can be prepared in different ways by replacing or adding ingredients.

If you like chocolate baked goods, you can add a few spoons of cocoa powder to the biscuit cream; if your household likes nuts, you can decorate the top of the cake with them. That is why preparing delicacies directly depends only on your imagination.

Well, a well-known kitchen assistant will help you prepare this unusually delicious dessert - a multicooker in which the cake for the future delicacy is baked. It's no secret that it greatly facilitates the process of preparing any dish, especially baking. The biscuits turn out airy, soft and tasty. In addition, they do not become stale or dry out for a long time, like oven baked goods.

It would seem like ordinary cakes - but how many recipes for making them are known in our time. Try cutting the sponge cake into small pieces, folding them into a tall pan, adding sour cream and fruit to them - and you will get a wonderful cake that you won’t be ashamed to present to guests as a treat.

In addition to the wonderful taste, Pancho dessert has many more advantages and benefits for the body:

The biscuit turns out to be large, which means that you can easily feed all the guests with it.
The cake turns out light and airy, so anyone after a large feast will agree to eat a piece.
Fruit delicacies provide not only a wonderful taste, but also benefits for the body: bananas are rich in a lot of useful elements, pineapples contain many vitamins.
Dairy products (sour cream and yogurt) included in the recipe also benefit the body.
Sancho-Pancho cake does not dry out for a long time, so the dessert can easily be prepared for future use.
The method of preparing the delicacy is very simple, since the multicooker will do half the work for you.
The ingredients for the dessert are almost all natural, and this is a significant plus for the biscuit, since many people nowadays try to buy store-bought cakes.
And finally, this recipe contains a small amount of calories, which is important in our time.

In general, the cake has enough advantages to prepare a dish and be convinced of its amazing taste.

Cooking process

Many photos show that the dessert turns out to be large, although it requires a small amount of ingredients that can easily be bought at the grocery store.

Ingredients:

Step 1

The recipe for making a cake must begin by baking the crust. To do this, break 5 eggs into a bowl, add a packet of vanillin and sugar. Beat the mixture with a mixer until it becomes fluffy - this will take you at least 10 minutes.

Step 2

Then gradually sift the flour over the mixture, while gently stirring it. Finally, thoroughly stir the mixture again.

Step 3

Grease the walls of the multicooker bowl generously with butter or vegetable oil and place the creamy dough into it.

Step 4

Place the bowl in the multicooker, turn on the “Baking” (Soup) mode and close the lid. The crust will bake for 60 minutes. After the signal, take out the biscuit and leave it on the table to cool.

Step 5

After cooling completely, cut the cake into three parts - you need to do this crosswise. We put the bottom cake aside, as we need it for the base of the dessert. Cut the rest of the cakes into small cubes, about 2 centimeters in length and width.

Step 6

After this, peel the bananas and cut them into thin rings. We peel the nuts and turn them into crumbs (this can be done using a rolling pin or a meat grinder). Place bananas and nuts in a bowl, pour yogurt over the mixture and mix thoroughly.

Step 7

Cover a deep bowl with cling film, place the banana-nut mixture on it, thoroughly soak the upper part of the cake with yogurt and place it on top of the mixture; press lightly. Cover the cake with the remaining film and put the dish in the refrigerator for at least 5 hours.

Step 8

Before serving, take out the Sancho-Pancho cake, turn it over onto a flat bowl and pour the pre-prepared glaze over the sponge cake: mix all the ingredients (except the butter), simmer the mixture over low heat until thickened, then turn off the stove, add the butter and mix the glaze thoroughly.

Step 9

It is recommended to start pouring the Sancho Pancho cake from the top so that the icing flows down, creating a beautiful pattern. After applying the glaze, the delicacy can be cut into small pieces and served. The dessert does not break or crumble, and the taste is incomparable. Bon appetit!

See another version of this dish in the video below:

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 art. 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.

This cake with sour cream is a real confectionery masterpiece. It can be prepared with fruits or berries, add nuts and chocolate. It has a very original shape, in the form of a hill or tower, made of biscuit cubes with pieces of fruit and nuts.
The base of the cake - a sponge cake in a slow cooker - turns out just great!

Cake "Pancho" in a slow cooker

To prepare Pancho cake in a slow cooker, we will need:
6 eggs, 1 tbsp. sugar, 6 tbsp. deodorized vegetable oil, 1.5 tsp. soda, slaked 0.5 tbsp. apple cider vinegar (or a pack of baking powder 10 g), 1.5 tbsp. flour, 3 tbsp. cocoa.
For cream: 0.6 kg sour cream (20-30%), 1 tbsp. sugar, juice of ½ lemon.
For the filling: canned pineapples – 350 g, nuts – 1 tbsp.
For glaze: 1.5 tbsp. milk, 2 tbsp. cocoa, 2 tbsp. sugar, 100 g butter, 4 tbsp. flour.
How to cook Pancho cake in a slow cooker?
1. Beat eggs with sugar using a mixer until they triple in volume, about 5-7 minutes.
2. Add vegetable oil and continue to beat for 2 minutes, a pinch of salt and soda slaked with vinegar. Gradually add sifted flour and mix. Divide the dough into 2 parts and add cocoa to one and stir.
3. Pour the brown dough with cocoa into the oiled bowl of the multicooker and place the white dough on top of it, leveling the top surface. Bake the biscuit in the “Baking” mode for about 1 hour 20 minutes. Remove after 10-15 minutes and leave to cool.
4. Once the cake has cooled completely, cut it horizontally into two cake layers, with the bottom cake layer being 1/3 of the total height. Cut the top cake into 3 cm cubes.
5. For the cream, beat sour cream and juice from half a lemon, adding sugar.
6. Soak the bottom dark cake with juice from canned pineapples (250 ml).
7. Cut the canned pineapples into cubes.
8. Fill the cubes from the sliced top crust with sour cream, mix and let them soak for 5-10 minutes. You can also simply dip each cube in the cream before placing on the cake.
9. Coat the bottom cake with sour cream, lay out pineapple cubes and nuts, then biscuit cubes.
10. Next, repeat more layers of pineapple, nuts and biscuit cubes, creating a mound that tapers towards the top.
11. Fill the slide with glaze: mix sugar with cocoa and flour, add milk and put on fire, stirring constantly, bring to thickening and almost boiling, add butter and stir until smooth.
Pour hot glaze over the cake and spread it over its entire surface using a brush, sprinkle with nuts on top. Place in the refrigerator for 4-6 hours. Instead of cocoa icing, you can simply cover the cake with sour cream and decorate with chocolate stripes.

Cooking tips:

This cake can be prepared with fruits such as cherries, bananas, peaches, or you can mix different fruits to taste. Nuts can also be used not only walnuts, but also almonds, peanuts, hazelnuts, cashews, etc.
Sour cream can also be mixed with heavy cream whipped until fluffy, or instead of cream you can use cream whipped with powdered sugar.

Cake “Pancho” video recipe:

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

Cream Ingredients:

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 a bar of chocolate 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.