Sancho Panza, the characterization of which is the subject of this review, is one of the main characters in the famous novel by M. Cervantes “Don Quixote”. He is a simple peasant, has a wife and children, however, yielding to the entreaties of the knight and tempted by the idea of \u200b\u200bbecoming governor of the island, the hero leaves his native home and becomes the squire of his master.

Character

This hero is considered to be the antagonist of the main character, since he seems to be completely devoid of the worldview that is characteristic of his master. Sancho is primarily interested in material gain, the opportunity to get rich. He has his own philosophy of life, based on simple worldly wisdom. No wonder his speech is replete with popular quotes, sayings and proverbs. An ordinary peasant, he perceives everything that happens through the prism of his special, peasant consciousness. He tries to find a practical explanation for everything, he is not inclined to go into abstract reasoning, like his companion. Thus, at first glance it may seem that the main character is opposed by Sancho Panza. The characterization of this character, however, shows that this is not entirely true.

Comparison with Don Quixote

The squire of the protagonist is, in a sense, his double, despite the obvious difference in characters. No wonder both immediately found a common language and even made friends throughout the journey. The fact is that both can be found many similarities. First of all, it concerns their unlimited credulity. After all, just like Don Quixote, Sancho Panza is simple-hearted and unsophisticated.

The characterization of the hero proves that in this respect he is very similar to the master. For example, he immediately believed in the possibility of his governorship and during their journey never once doubted this. Despite the fact that he often questioned the words of his companion and even deceived him more than once, Sancho himself nevertheless easily allowed the possibility that he was once destined to become a ruler. At the same time, his own comfort is most important for him, as his next statement says: “Now feed me or take away the governorship.”

Most surprisingly, his wish really came true: once the duke actually appointed a squire as the leader of the island. Pansa borrowed a lot from Don Quixote and implemented these skills in his management. So, he was honest, fair, trying to imitate his master. Especially the inhabitants were amazed at his expression, which can be largely explained not only by his innate eloquence, but by the influence of the owner.

Folk traits

Of great importance for understanding the meaning of the novel is its image. Sancho Panza is one of the most attractive characters not only in the novel of the writer, but also in world literature in general. He became close to many readers and gained great popularity largely due to the fact that in his person the author embodied the traditional national character. Such characters, as a rule, have always enjoyed the love of readers because of their innocence, credulity, and humor. During the journey, the hero takes all adventures for granted, which immediately becomes attractive to the reader. He operates with concrete concepts, in his speech there are almost no abstract metaphors (“A building is good on a good foundation”).

His remarks and phrases are a real treasury of the people's experience of life. And if Don Quixote explains what is happening from the point of view of a knight and nobleman, then his faithful and unchanging squire prefers to dispense with well-defined, vivid phraseological units that add a touch of warm humor to the story.

Statements

Sancho Panza's famous quotes testify to his keen mind, observation and cunning. It can be seen from them that the hero argues from a practical point of view, taking care primarily of physical health, relations with people, and comfort - both physical and mental. For example, he belongs to the phrase: "Where the music plays, there can be nothing wrong."

So, the image of the squire Don Quixote is an integral part of the whole novel, without him the character of a knight would not be so expressive. And the character himself is a self-sufficient and independent figure, since it is rooted in folk life. So, Sancho Panza was a kind of double of the knight. The characterization of this character is impossible without comparing it with the master.

The classic Sancho Pancho cake recipe is based on making a biscuit. There are different options for dessert recipes. Instant chocolate biscuit consists of several layers of cakes, but it is not too high.

Products for biscuit and cream

The main ingredients of the Sancho Pancho cake are cakes, nuts, pineapples and cream. A recipe for butter-free air biscuit based on eggs, flour and sugar allows you to make a cake for 8 servings. Products for sponge dessert base:

• eggs - 4 pcs;
• a glass of wheat flour (160 g);
• a glass of granulated sugar (200 g);
• a pinch of salt.

In flour, before mixing the dough, you can add 2 tsp. baking powder or 1/2 tbsp. potato starch so that the flour product does not crumble before being cut into pieces. Instead of potato baking, corn, wheat or rice starch is suitable. Sponge cake flour must be of the highest grade.

Baking will have a porous structure, which is convenient for further processing. To give the test a chocolate color will allow cocoa powder, added before spreading in a greased piece of butter in a form in the amount of 4 tbsp. When baking, the biscuit acquires a chocolate hue. The color of the Sancho Pancho cake is contrasting.

The use of canned pineapples 400-500 g as a filling improves the taste characteristics of the cake. To prepare a prescription test, it is convenient to use a blender that allows you to quickly mix fresh kefir, sour cream or eggs into a homogeneous mass. It is better to make the cream from sour cream of the highest grade of 20% fat, taking it in an amount of 650-700 g.

Cream sour cream should not have a sharp sour taste or signs of fermentation. For a more airy cream, liquid cream with a fat content of at least 30% is suitable, which is best used when chilled. Before mixing the composition with a blender, add powdered sugar (0.5 tbsp) and a pinch of salt to taste in the mixture. The ingredients will cost more, but the cream is tastier than sour cream.

Step by step recipe cake "Sancho Pancho"

To prepare juicy pastries with a delicate taste, a pre-baked biscuit is suitable, which can be stored for 2-4 days before creating the original Sancho Pancho cake. Ready cake allows you to taste the delicate creamy or sour cream, turning into a fresh pineapple dessert. Then the biscuit acquires a spicy taste of cognac, and after that - a bitter chocolate glaze. Dessert preparation method:

1. Bake a biscuit in the oven.
2. Cut the semi-finished product into 2 parts.
3. Mix sliced \u200b\u200bone of the cakes with sliced \u200b\u200bpineapple.
4. Prepare a cream or sour cream.
5. Pour the second cake into syrup based on cognac.
6. Combine the slices of biscuit and pineapple with cream, collect the slices on a cake-base and pour over chilled cream.

You can replace the finished biscuit with cookies. For tea or coffee, serve a cake beautifully decorated with chocolate. A melted chocolate bar is best applied to the whole cake. Refrigerate for 2 hours. If you pour the cake with too hot glaze, the cream will begin to melt and drain. Before decorating, place the dessert in the cold. Decorate, waiting for the solidification of the top layer of cream to completely harden.

Preparation of biscuit dough

It is better not to bake too high cake, as the recipe requires chopping about 2/3 of the volume of all baking. This will make the original slide from biscuit dough, the sequence of preparation of which is as follows:

1. Beat with a mixer or a blender beat the cooled proteins and yolks separately or eggs (4 pcs) completely.
2. Pour a glass of granulated sugar into eggs or squirrels, beat until lush foam, then add whipped egg yolks.
3. Add to the mixture flour sifted 2-3 times, slaked soda vinegar (1 tsp), low-fat sour cream (200 ml).
4. Divide the dough into 2 parts and add cocoa powder to one of them.

Prepared biscuit dough should be viscous, i.e. thicker than sour cream. You can add cocoa only in one of two parts of the dough, divided in half, and not make the cake completely chocolate.

There are two ways to prepare a biscuit dough: with and without heating. In the first case, it is convenient to use a water bath to heat the pot with products, including eggs and sugar. Bring the mixture to a temperature of 40-50 ° C. For continuous whipping of the mixture during heating, you can use a metal whisk. Remove the saucepan removed from the water bath from the heated contents to room temperature. After that, add the sifted flour to the mass, increased in volume by 2-3 times, and knead a homogeneous biscuit dough.

Oven baking biscuit

It is better to bake a cake blank in a round shape with a diameter of 22-24 cm. If you take a larger container, it is more difficult to make a stable slide on pineapples and a wide base base from a large amount of baking. Cover the bottom of the mold with baking paper and pour biscuit dough into it.

1. Heat the oven to 170-180 ° C.
2. Put the form with the dough in the oven.
3. Bake 40-60 minutes until cooked.
4. Remove the baking dish from the mold.
5. Cool the cake for 20-30 minutes, covering with a towel.

The baking process of biscuit dough depends on its volume in the form. With a biscuit thickness of 25-40 mm, bake the cake for about 35-50 minutes in an oven heated to 200-220 ° C. If the thickness of the biscuit is less than 10 mm, then the mold can be placed in the oven for 10-20 minutes and bake the dough at the same temperature.

The oven must be heated before whipping the dough. At the very beginning of baking, a baking sheet or a form with a biscuit dough saturated with air should not be rearranged or pulled. This can lead to shaking of the biscuit, the mass of which will become denser due to the release of air when moving the mold.

To check the readiness, it is enough to pierce the cake with a wooden toothpick, which should come out of the blank clean without lumps of raw dough. The finished biscuit is also easy to identify by the delicious smell. Remove the cake from the mold by cooling to divide into 2 equal parts with a knife.

Cream Preparation Methods

It is better not to regret products on the cream, carefully impregnating the biscuit product with the composition. The classic recipe for sour cream for dessert:

1. Mix the cooled sour cream of two kinds 2 cups with a fat content of 20% and 150 g (fat content of 30%), beat at low air temperature.
2. Add granulated sugar (130 g) to the mixture or pre-grind it into powder.
3. Seal the sour cream composition by adding softened butter to it.
4. You can flavor the composition with vanilla sugar (5 g).

To prepare the cream, you can use rustic sour cream. This product has a thick consistency. To separate the serum, it is enough to shift it into gauze and hang it for 3 hours.

Cream from village sour cream (1 tbsp.) And powdered sugar (4 tbsp) does not require additional additives. An incredibly magnificent mass can be whipped from a dairy product without the addition of gelatin, which is better not to tint. Whipped cream should be held on a whisk.

You can pour the cream on the cake. Whipping thick cream with a fat content of 35% is very convenient, and it is better to add gelatin to a cream of liquid cream (20% fat). When whipping, the cream may cause agitation, so it is better to immediately release the mass from excess liquid by laying out the composition on a sieve. If this process happened again, then it is already impossible to turn the mixture into a cream.

It is better to prepare butter cream before soaking the dessert, which can be stored in the refrigerator for only 2-3 hours. If the cream is whipped without gelatin, then the cream will begin to creep and lose shape. The sequence of preparation of air treats:

1. Cool fresh cream (fat content of 30% or more).
2. Start whisking at low speed, and then increase it by adding powdered sugar.
3. Beat until the cream increases in volume.
4. Place a container of thickened whipped cream in the refrigerator.

If you whip the cream with a mixer, then the nozzle should be in the form of a frame, and for a blender it is more convenient to use a whisk.

Preparation of impregnation for cakes

To flavor a biscuit cake, sugar syrup is suitable as an impregnation. The product will be flabby if the baking is not kept for 7 hours before soaking in syrup, which must be cooled to room temperature before use. You can add cognac, white dessert wine, coffee, vanillin, liquor to the composition.

To prepare 100 g of syrup, take 2 tbsp. granulated sugar and 3 tablespoons water. The recipe for sweet impregnation for biscuit baking is as follows:

1. Pour granulated sugar into the pan.
2. Pour sugar with the right amount of water.
3. Stir the ingredients, boil the syrup and remove the foam.
4. Cool the impregnation to room temperature.
5. Add flavorings to the composition.

If canned pineapples are used as a filling for the cake, then the syrup from under them can be used instead of water, in addition diluted cognac, liquor or wine (2 tbsp.)

Assortment of cake cake "Sancho Pancho"

It is convenient to use a thin cake 1.5 cm thick remaining after cutting the finished biscuit into 2 parts as the basis for the cake during the dessert assembly process. Divide the sizeable part into small cubes with a side of 3 cm, but do not grind it, otherwise the biscuit cake will be crushed. Then prepare the pre-soaked chopped pastries and gradually assemble the cake:

1. Cut pineapples into small pieces.
2. Pour syrup and cream onto thin cake.
3. Put slices of biscuit in the cream with impregnation.
4. Add the pineapple slices to the cream of the biscuit with cream.
5. Gently mix the biscuit and pineapple with cream and put on a base.
6. Form a hill and pour the rest of the cream (1 tbsp.).

Pineapples, if desired, can be replaced with processed fresh cherries and berries. Slices of biscuit and filling are best laid out in layers, lubricating each of them with cream. The filling can be pre-mixed with walnuts or soaked dried fruits.

The topmost layer should not be flat, but wavy. The remaining cream should be distributed over it, pouring it onto a biscuit. Put the assembled Sancho Pancho cake in the refrigerator for 3-4 hours, so that the cakes with filling are finally saturated with cream.

Making icing for cake decorating

Chocolate icing is ideal for decorating a biscuit slide covered with cream. Simple glaze recipes are based on the use of water and sugar with the addition of cocoa powder. Compounds more complex can be prepared from butter, sour cream or cream:

1. Mix 4 tbsp. sugar and cocoa by adding a little salt.
2. Combine the mixture with sour cream or cream (4 tablespoons) and butter (50 g).
3. Heat the composition in a water bath or cook on a stove in a saucepan with a thick bottom with frequent stirring.
4. Cool the finished glaze, since you can’t water the cake with a hot composition, otherwise the cream will drain down.

Another option for making chocolate icing:

1. Mix granulated sugar (1 tbsp.) With water (1/2 tbsp.) And cook on a thick thread until sample.
2. Add cocoa powder to the mixture and cool the icing to 60-80 ° С.
3. Dip a spatula in the mixture, rubbing the icing on the edges of the saucepan so that sugar crystallizes.

Friction inside the composition will lead to a clarification of the glaze, on the surface of which you can see a thin shiny crust. This will determine the readiness of the glaze. Apply the composition to baking chilled to room temperature.

To decorate the cake, melt the chocolate with butter at the same time in a water bath. Bananas, cut into thin plates or circles, stick to the surface of the cake is easy. Grease the cake with icing, and after decorating the pastries with bananas, pour the whole dessert with glazed lipstick.

The Fili Baker confectionery company has gained unprecedented popularity in recent years, which is primarily associated with the Pancho cake. The recipe for this magnificent sour cream cake became a real hit, in popularity it was equal to the beloved Soviet “Prague”, “Bird's Milk” and “Poor Jew”. The original recipe for the cake made in the confectionery is fanned with secrets, and in fact, is the commercial secret of the corporation itself.

At the moment, we can safely say that, despite the fact that you can not even have a company-specific recipe, you can easily make such a cake, because it is based on the very favorite recipes of our grandmothers. The ingredients used in the cake itself are quite simple, so just by learning the information from this article, you will be able to prepare this dessert.

In Soviet times, the Pancho cake was already quite famous, just under completely different names. The standard name by which it is known today is already an invention of the manufacturing company itself.

At its core, the cake itself is a pastry masterpiece, consisting of completely ordinary ingredients. Here you just need to perfectly combine the perfect airy biscuit with lots of fruits and a delicate cream of sour cream. All other ingredients are also quite prosaic, since almost any cake cannot be imagined without them. These include cocoa, eggs, flour, lemon juice, baking powder and very fat sour cream. And of course, fine chocolate for glaze.

None of these ingredients require special preparation, so preparing such a cake will be quite simple, despite the rather large number of necessary ingredients. The only important point is that all the ingredients used must be warmed to room temperature, so they will need to be taken out of the refrigerator a couple of hours before cooking.

Classic Pancho Cake with Pineapples

Time for preparing

calories per 100 grams

In fact, this recipe differs very little from the classic one, so mainly here you should focus on the filling. In cherries, it is necessary to remove the seeds, as well as bake two cakes instead of one.

For cream:

Time limit: 100 minutes.

Calorie content: 262 kcal.

1. Combine sugar and eggs in a separate bowl. Beat them with a mixer until a sufficiently fluffy foam appears. After this, sour cream and vanillin should also be added to this mixture. At this point, you must add quenched soda. This should be done with lemon juice. Mix all the dough thoroughly until smooth and divide into 2 completely equal parts, since you will need to bake 2 cakes;
2. When the dough is divided into different bowls, then first you will need to add dried fruits. They must be pre-prepared, that is, steamed in boiling water for at least 15 minutes. After that, dried apricots should be cut in half, and then roll in flour. This will help dried fruits not fall to the bottom of the biscuit, but evenly distributed;
3. In the second bowl, mix the dough for the dark cake. To do this, add cocoa powder and flour to the mixture. The dough will need to be kneading quite accurately;
4. Both cakes are baked for about 25 minutes. To do this, put the mold in an oven that has already been heated to 200 degrees. The biscuit should be cooled by covering the form with a towel;
5. Now start making the cream. To do this, just beat the sour cream, adding a little trickle of sugar to it constantly. All dried fruits and cherries should also be prepared in advance. All excess moisture must be drained from the cherry. Light cakes at this stage are also cut into cubes, each of which should then be lowered into the cream. After that, it is only necessary to collect the dessert;
6. The dark cake will become the bottom layer here. Put it on a dish and brush with cream. After this, a slide is gradually laid out from the biscuit cubes, which must be stuffed with nuts, dried fruits and cherries quite often, preferably just filling the space between the cubes. Pour the cake with the rest of the cream and sprinkle with nuts. Sprinkle with grated chocolate on top and refrigerate.

If you like slightly sour cakes, and not just sweet ones, then this one will be the perfect choice. It requires only one cake to cook, but its juicy taste will not leave anyone indifferent.

Time limit: 75 minutes.

By calorie content: 327 kcal.

1. Divide all eggs into proteins and yolks. Little by little, start whipping the squirrels until they stop in a fairly stable foam. After that, start adding sugar and yolks to the mixture. When the sugar has dissolved, use a whisk to carefully introduce half the cocoa, quenched with lemon juice, soda, and then flour. Knead the dough until it is homogeneous. Lubricate the mold with oil and send all the dough into it. Bake for about 30 minutes until the cake is completely ready. To check, simply use a toothpick;
2. The biscuit for this cake must be airy and tender. After it cools, it should be cut in half, in a ratio of about 1: 2. For cream, beat sour cream with sugar, and then proceed to collecting the cake. Put a thin half of the cake on the dish so that it becomes the basis. Fill it well with cream, and then lay out a layer of banana sliced \u200b\u200bin rings;
3. The second cake, thicker, should be cut into squares. Dip all the pieces in a cream and lay them on the base, gradually forming a slide. Do not forget to periodically add the filling in the form of chopped nuts and bananas. When the cake is assembled, it should be glazed and exposed in a cold place. You can decorate the cake before serving with a small amount of bananas.

Do you want to know a truly perfect combination of products in the cake? This is undoubtedly a sweet cream of sour cream, a delicate biscuit and bananas. In no case can they be cut into very thin pieces, otherwise the whole taste will be lost.

Time limit: 80 minutes.

Calorie content: 198 Kcal.

1. A banana cake should be unusually light, so kefir must be used here for cakes. In one bowl, first add kefir, and then, gradually whisking, add another egg and sugar. After this, carefully sift the flour and introduce it gradually, so that there are no lumps at all. Last in the dough you need to enter soda, after which you should mix everything thoroughly with a whisk, and then leave to bake at 180 degrees;
2. When the light cake has already stood in the oven for about a quarter of an hour, then proceed to cooking the dark cake. Making it is worth it as well as light, but be sure to add cocoa to it immediately after adding flour. After cocoa, soda is already introduced, since it should always go last due to a sufficiently acidic soda, since in other cases it will simply extinguish it, preventing the dough from rising;
3. Each cake should be baked for at least 20 minutes, after which they should be completely cooled. Cut one of the cakes in half to make a base, and cut the remaining biscuit into pieces;
4. Peel the bananas and cut them in large enough pieces, add them to the biscuit cubes and mix everything. In a blender, combine the ingredients for the cream, i.e. sour cream and sugar. Whip and pour the cream of biscuit and bananas, then stir the whole mixture for a more even soak;
5. All this mixture must be laid out on a base. Use your hands for this, just then tighten the slide. The top layer should be banana yogurt, which must be smeared on the surface. It should be soaked in the refrigerator, after which you need to decorate it with bananas, soaked in chocolate icing. The remaining glaze should be poured onto the cake and sprinkled lightly with crushed nuts.

1. If you want to make the cream for your cake more tender, then you should replace the sugar in it with the same amount of powdered sugar, this will not only slightly change the taste, but will also make the cream faster;
2. The icing for the Pancho cake should be prepared only from natural chocolate, cocoa will not work here at all. To make the glaze, break the chocolate into small pieces, and then mix them with butter. Put everything in a water bath and wait until the mass becomes brown and homogeneous.

Some people confuse the Pancho cake with other cakes that have almost the same appearance - these are the “Count Ruins” and “Stepka Rastreka”. But this Pancho is much more interesting in cooking and in taste. There are various recipes for the preparation of this cake, which we will try to describe.

The story of the famous Pancho and his difference from his brothers

Confectioners of the famous Moscow confectionery do not disclose the Pancho cake recipe, although there is an opinion that this recipe was found during a survey of residents. The cake is so popular that many housewives, having tried it, tried to bring it to life at home. For some, it worked out and many varieties of cake appeared with different fillings.

Since Pancho is confused with the Count's ruins, it is necessary to find their differences, by which you can accurately determine which cake is in front of us. Imagine the ingredients that contains the classic recipe for these cakes in a table and see what they are different in composition.

  The cooking method for both cakes is almost the same, with the only difference being that Pancho should look like an even hill, and the ruins are similar to their name. It can already be seen from the test that Pancho contains more eggs, which, when thoroughly beaten, give the cake more airiness and softness of taste .

There is still a difference in the glaze that covers the cake, for Count's ruins it is prepared with the addition of cocoa powder, and the Pancho glaze recipe requires exclusively melted chocolate bar. Although the experiments put on both recipes, one way or another, upgrading them.

Varieties of the torch Pancho

For the purposes of the experiment, many housewives add various fruits, nuts, and berries between layers. The most common cake was Pancho with pineapple. But there are still:

• Sancho Pancho, added bananas, hazelnuts;
• With cherries and dried fruits - raisins, dried apricots, cherries;

The recipe for each is almost the same in cooking, the difference is only in the number of ingredients and excipients. Let's start by using the classic recipe, and then consider the rest with additives.

Classic Pancho Torah Cooking

The ingredients for the cake itself have already been presented above in the comparative table, but it is worth repeating. To prepare the cake you will need:

• Chicken egg - 6 pcs.;
• Premium flour - 200 g;
• Cocoa powder - 4 tbsp. spoons;
• Sugar - 250 g;
• Confectionery baking powder or soda - 1 teaspoon.

• Sour cream 20% - 400 g;
• Cream 33-35% - 200 ml;
• Sugar - 150 g.

Filling a can of canned pineapples and a glass of walnut.

The icing is made of dark chocolate - half a tile and 30g. butter.

In order to cook the cake correctly, you need to get all the products that were stored in the refrigerator about an hour before cooking, so that they warm to room temperature.

Next, we begin to prepare the dough for the cake. We break the eggs into a bowl and with the help of the mixer we achieve volumetric foam, after which we pour sugar in a thin stream, and the mixer works all the time. After waiting for the complete dissolution of sugar in the eggs - turn off the mixer and start working with other products.

The remaining dry products are mixed, after having sifted flour and cocoa. Add to the sweet mass of eggs. Then carefully mix with a spoon until smooth without lumps.

Pour all the resulting dough into a baking dish. Someone uses a mold with a removable board, someone uses silicone. But they must be smeared with butter, moreover, creamy, and only then pour in the dough.

The oven by this time should be preheated to 180 degrees, at which we then bake for about half an hour.

Cooking cream. Using a mixer, whip the cream, start at low speed and gradually bring it to the maximum. The cream should thicken, after which we add sour cream and sugar without stopping whipping. You can change sugar to powdered sugar, then things will go faster.

We take out the cake from the stove, and wait for it to cool completely so that it can be safely taken with your bare hand. Only after that we take it out of the mold. Next, with a very sharp knife, cut off the bottom layer of about 1 cm, and cut the rest into cubes, about two by two centimeters. We put the bottom layer on a plate and begin to collect the cake. With pineapple liquid, a little soak the cake, then cover it with cream. Next, spread the nuts, previously chopped into medium slices and pineapples, take all the ingredients in half of the original volume.

Dip the chopped cake into a cream and lay on a walnut pineapple layer. The torus should be a slide, so all layers should taper to the top.

We divide the remaining nuts and pineapples into two equal parts, one of which is also laid out on a layer of biscuit cubes, and again dip the cubes into the cream and cover the pineapples with nuts. The top of the mountain is the remaining pineapples and nuts, which must be put on a layer of biscuit cubes. We generously cover the entire mountain with the remaining cream.

Prepare the icing - break the chocolate into small pieces and mix with butter. Cook in a steam bath until a homogeneous brown mass is obtained.

The smaller the wedges of chocolate, the faster the icing will prepare.

Gently pour the cooked cake with the resulting glaze and hide in the refrigerator for 3-4 hours. After this time, enjoy a delicious dessert with tea or coffee.

Sancho Pancho Cake

The recipe for this cake is not very different from the classic, only walnuts are changed to hazelnuts, and pineapples to bananas. The ingredients for the cake are not different from the previous one, the cream also remains unchanged. It turns out that only the filler changes. Bananas regimen with plastics 1 cm. (Naturally peeling them from the peel). Fry the hazelnuts a bit and leave to cool. The cake is collected in the same way as in the previous recipe, replacing pineapples with bananas, and walnuts with hazelnuts. For a full cake you will need 3-4 bananas and a glass of nut. After complete assembly, send the cake to the refrigerator to soak in the cream and cool a little. The cake is ready - you can serve it on the table.

Cake with dried fruits and cherries

Do not repeat the recipe for the dough and cream, as they are the same as in the classic recipe. What should be done with the filler? We remove cherries from the seeds, and wash the dried apricots and raisins, cut the dried apricots into pieces, which should be equal with raisins.

It will take a glass of cherries, 50 gr. raisins and 50 gr. chopped dried apricots.

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This is the only recipe in which two cakes are baked, and not one as in the classic. The dough prepared according to the classic recipe without cocoa is divided into two parts. Add cocoa to one, and dried fruit to the second half. We bake each cake, light with dried fruits will go on the formation of a hill, and dark on the bottom layer.

We form a hill, which begins with cherries, walnuts and dried fruit residues, then cubes of white cake. So we continue to the end of the mountain - there should be 3 layers of filler and 2 of biscuit cubes. Fill everything with cream and let stand in the cold for about 3 hours.

When you cut one piece, then in the section you can see the play of colors - red, orange, brown and white. Very beautiful.