Sancho Panza, whose characterization is the subject of this review, is one of the main characters of the famous novel by M. Cervantes "Don Quixote". He is a simple peasant, has a wife and children, however, succumbing to the persuasion of the knight and tempted by the idea of ​​becoming the governor of the island, the hero leaves his 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 benefits, the opportunity to get rich. He has his own philosophy of life, based on simple worldly wisdom. No wonder his speech is replete with folk 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 character. It was not for nothing that both immediately found a common language and even made friends throughout the trip. The fact is that both have many similarities. First of all, this concerns their boundless gullibility. After all, just like Don Quixote, Sancho Panza is simple-minded and artless.

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 doubted it. Despite the fact that he often questioned the words of his companion and even deceived him more than once, Sancho himself, nevertheless, easily admitted the possibility that one day he was destined to become a ruler. At the same time, the most important thing for him is his own comfort, as evidenced by his next statement: "Now feed me or take away the governorship."

Most surprising of all, his wish did come true: once the duke actually appointed the squire to be the head of the island. Panza 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 in many ways can be explained not only by his innate eloquence, but by the influence of the owner.

Folk traits

The image of the novel is of great importance for understanding the meaning of the novel. 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 folk character. Such characters, as a rule, have always enjoyed the love of readers because of their innocence, gullibility, humor. During the journey, the hero takes all the adventures for granted, which immediately becomes attractive to the reader. He operates with specific concepts, in his speech there are almost no abstract metaphors ("On a good foundation, a building can be good").

His remarks and phrases are a real treasure trove of the people's experience of life. And if Don Quixote explains what is happening from the point of view of a knight and a nobleman, then his faithful and permanent squire prefers to do with well-aimed bright phraseological units that bring a note of warm humor to the narrative.

Statements

The famous quotes of Sancho Panza testify to his sharp mind, observation and cunning. It can be seen from them that the hero thinks from a practical point of view, caring first of all about physical health, about relationships with people, about comfort - both bodily and mental. For example, he owns the following phrase: "Where music plays, there can be nothing bad."

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

The classic recipe for the Sancho Pancho cake is based on the preparation of a biscuit. Exists different variants dessert recipes. Chocolate biscuit fast food 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. The recipe for airy sponge cake without butter, based on eggs, flour and sugar, allows you to make a cake for 8 servings. Products for biscuit base dessert:

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

You can add 2 tsp to the flour before kneading the dough. baking powder or 1/2 tbsp. potato starch, to flour product not crumbled before being cut into pieces. Instead of potato starch, corn, wheat or rice starch is suitable for baking. Flour for biscuit dough must be of the highest grade.

The baked goods will have a porous structure that is convenient for further processing. Give dough chocolate color will allow the cocoa powder added before spreading into a form greased with a piece of butter in the amount of 4 tablespoons. When baked, the biscuit will acquire a chocolate shade. The color of the Sancho Pancho cake can be contrasting.

Usage canned pineapple 400-500 g as a filling improves taste characteristics cake. To prepare dough according to a recipe, 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 a cream from the highest grade sour cream of 20% fat content, taking it in an amount of 650-700 g.

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

Step-by-step recipe for "Sancho Pancho" cake

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

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

You can replace the finished biscuit with cookies. Serve a cake beautifully decorated with chocolate for tea or coffee. The melted chocolate bar is best applied to the entire cake. Refrigerate for 2 hours. If you pour the icing too hot on the cake, the cream will melt and drip. Place the dessert in the cold before decorating. Decorate, waiting for the top layer of the cream to completely harden.

Preparing biscuit dough

It is best not to bake a crust that is too high, as the recipe requires about 2/3 of the total baked volume to be chopped. This will allow you to make an original slide of biscuit dough, the cooking sequence of which is as follows:

1. Beat chilled whites and yolks separately or eggs (4 pcs) completely using a mixer or blender.
2. Pour a glass of granulated sugar into eggs or whites, beat until fluffy, then add the beaten yolks.
3. Add flour, sifted 2-3 times to the mixture, slaked with vinegar soda (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 to one of the two parts of the dough, divided in half, and not make the crust completely chocolate.

There are two ways to prepare biscuit dough: with and without heating. In the first case, it is convenient to use water bath... Bring the mixture to a temperature of 40-50 ° C. A metal whisk can be used to whisk the mixture continuously while heating. Cool the pot with the heated contents removed from the water bath until room temperature... After that, add sifted flour to the mass increased in volume by 2-3 times and knead a homogeneous biscuit dough.

Baking a biscuit in the oven

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

1. Heat the oven to 170-180 ° C.
2. Place the dough pan in the oven.
3. Bake for 40-60 minutes until tender.
4. Remove the baked goods from the mold.
5. Cool the cake for 20-30 minutes, cover with a towel.

The heat treatment time for 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 baked at the same temperature.

The oven must be preheated before beating the dough. At the very beginning of baking, the baking sheet or form with the biscuit dough, saturated with air, must not be rearranged or tugged. This can shake the biscuit, which will become denser due to the release of air when the mold is moved.

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

Cream preparation methods

It is better not to spare the cream on the product, thoroughly saturating the biscuit product with the composition. Classic recipe for sour cream for dessert:

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

You can use rustic sour cream to make the cream. This product has a thick consistency. To separate the serum, it is enough to transfer it to cheesecloth and hang for 3 hours.

Cream from rustic sour cream(1 tbsp.) And powdered sugar (4 tablespoons) does not require additional additives. From dairy product you can whip up an incredibly fluffy mass without adding gelatin, which is better not to tint. The whipped sour cream should be held onto the whisk.

The cake can be poured with butter cream. Whip heavy cream, having a fat content of 35%, is very convenient, and in a cream from liquid cream(20% fat) it is better to add gelatin. Whipping can cause the cream to clog, so it is better to immediately free the mass from excess liquid by putting the composition on a sieve. If this process happened again, then it is no longer possible to turn the mixture into a cream.

It is better to prepare butter cream before soaking the dessert, which can be kept in the refrigerator for only 2-3 hours. If you whip the cream without gelatin, then the cream will creep and lose its shape. The sequence of cooking airy treats:

1. Cool fresh cream (30% fat or more).
2. Begin to beat at low speed and then increase it by adding the powdered sugar.
3. Beat until the cream increases in volume.
4. Place the bowl of thickened whipped cream in the refrigerator.

If you beat 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 cake layers

For flavoring biscuit cake suitable as an impregnation sugar syrup... The product will be flabby if the baked goods do not stand for 7 hours before soaking with syrup, which must be cooled to room temperature before use. You can add cognac, white dessert wine, coffee, vanillin, liqueur.

To prepare 100 g of syrup, take 2 tablespoons. granulated sugar and 3 tbsp. water. Sweet impregnation recipe for biscuit baking next:

1. Pour granulated sugar into a saucepan.
2. Pour sugar the right amount water.
3. Stir the ingredients, bring the syrup to a boil and remove the foam.
4. Cool the impregnation to room temperature.
5. Add flavors to the composition.

If you use as a filling for a cake canned pineapple, then the syrup from under them can be used instead of water, additionally dilute cognac, liquor or wine (2 tablespoons)

Assembling the cakes of the "Sancho Pancho" cake

It is convenient to use as a basis for a cake in the process of assembling a dessert thin cake 1.5 cm thick, remaining after cutting the finished biscuit into 2 parts. Divide the perceptible part into small cubes with a side of 3 cm, but do not grind, otherwise biscuit cake will be crumbled. Then prepare the sliced ​​baked goods pre-soaked in syrup and assemble the cake in stages:

1. Cut pineapples into small pieces.
2. Drizzle with syrup and brush over a thin crust.
3. Put the impregnated biscuit pieces into the cream.
4. Add pineapple slices to the biscuit / cream mixture.
5. Gently mix the biscuit and pineapple with the cream and place on the base.
6. Form a slide and pour over the rest of the cream (1 tbsp.).

Pineapples, if desired, can be replaced with processed ones fresh cherries, berries. It is better to lay out pieces of biscuit and filling in layers, smearing each of them with cream. The filling can be pre-mixed with walnuts or soaked dried fruits.

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

Making the icing to decorate the cake

Chocolate icing is ideal for decorating a slide of sponge cake drizzled with cream. Simple recipes glaze preparation is based on the use of water and sugar with the addition of cocoa powder. More complex compositions can be prepared from butter, sour cream or cream:

1. Mix in 4 tablespoons. sugar and cocoa, 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 the stove in a saucepan with a thick bottom with frequent stirring.
4. Cool the finished icing, since you cannot pour the cake with a hot composition, otherwise the cream will flow down.

Another option for making chocolate glaze:

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

Friction inside the composition will lighten the glaze, on the surface of which a thin, shiny crust can be seen. This will determine if the glaze is ready. Apply the composition to baked goods cooled to room temperature.

To decorate the cake, melt the chocolate with butter simultaneously in a water bath. Bananas, cut into thin slices or circles, are easy to stick to the surface of the cake. Grease the cake with icing, and after decorating the baking with bananas, pour the whole dessert with glazed fondant.

Some people confuse Pancho cake with other cakes that have almost the same appearance - these are "Count's ruins" and "Styopka disheveled". But this Pancho is much more interesting in preparation and taste. Exists various recipes preparation of this cake, which we will try to describe.

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

The confectioners of a famous Moscow confectionery do not disclose the recipe for Pancho cake, 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. Some have succeeded and many varieties of cake with different fillings have appeared.

Since Pancho is confused with the Earl's ruins, it is necessary to find their differences, by which it is possible to determine exactly which cake is in front of us. Let's imagine the ingredients that contain classic recipe these cakes in the form of a table and see how they differ in composition.

The cooking method for both cakes is almost the same, with the only difference that Pancho should look like a flat slide, and the ruins look like their name. Already from the dough it is clear that Pancho contains more eggs, which, when thoroughly beaten, give the cakes more airiness and softness of taste.

There is also a difference in the icing that covers the cake, for Earl ruins it is prepared with the addition of cocoa powder, and the Pancho frosting recipe requires exclusively melted chocolate bar. Although experiments are being carried out on both recipes, one way or another modernizing them.

Varieties of torus Pancho

Many housewives, for the purpose of experiment, add between layers various fruits, nuts, berries. Pancho cake with pineapples is the most popular. But there are also:

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

Everyone's recipe is almost the same in preparation, the only difference is in the amount of ingredients and fillers. Let's start, perhaps, using the classic recipe, and then consider the rest with additives.

The classic cooking of Tor Pancho

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

• Chicken egg - 6 pcs.;
• Flour of the highest grade - 200 g;
• Powdered cocoa - 4 tbsp. spoons;
• Sugar - 250 g;
• Confectionery baking powder or soda - 1 tsp.

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

Filling a jar of canned pineapple and a glass of walnuts.

The glaze is made from dark chocolate - half a bar 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 use a mixer to achieve volumetric foam, then pour sugar in a thin stream, while the mixer is running all the time. After waiting for the sugar to completely dissolve in the eggs, turn off the mixer and start working with other products.

Mix the remaining dry products after sifting flour and cocoa. Add to the sweet mass of eggs. Then mix thoroughly with a spoon until smooth without lumps.

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

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

Cream preparation. 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 the sugar for powdered sugar, then things will go faster.

We take the cake out of the oven, and wait for it to cool completely so that you can safely take it 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. Put the bottom layer on a plate and start collecting the cake. Soak the cake with the liquid from the pineapple, then cover it with cream. Next, lay out the nuts, pre-chopped into medium pieces and pineapples, take all the ingredients in half the original volume.

Dip the cubes from the sliced ​​crust into the cream and place them on the pineapple nut layer. The torus should be a slide, so all layers should taper towards the top.

Divide the remaining nuts and pineapples into two equal parts, one of which we also put on a layer of biscuit cubes, and again dip the cubes in cream and cover the pineapples with nuts. The top of the mountain is the remaining pineapples and nuts, which must be placed 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 on steam bath until a homogeneous brown mass is obtained.

The smaller the chocolate wedges, the faster the frosting will cook.

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

Sancho Pancho cake

The recipe for this cake is not very different from the classic one, only walnuts are changed to hazelnuts, and pineapples to bananas. The ingredients for the cake do not differ from the previous one, the cream also remains unchanged. It turns out that only the filler changes. Bananas, 1 cm plastic mode (naturally, peeling them off). Fry the hazelnuts a little and leave to cool. The cake is assembled in the same way as in the previous recipe, replacing pineapples with bananas, and walnuts with hazelnuts. For a full cake, you need 3-4 bananas and a glass of nuts. After complete assembly, we send the cake to the refrigerator soak it with cream and cool down a little. The cake is ready - you can serve it.

Cake with dried fruits and cherries

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

You will need a glass of cherries, 50 gr. raisins and 50 gr. chopped dried apricots.

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it the only recipe, in which two cakes are baked, and not one as in the classic one. Divide the dough prepared according to the classic recipe without adding cocoa into two parts. Add cocoa to one, and dry fruits to the other. We bake each cake, light with dried fruits will go to form a slide, and dark to the bottom layer.

We form a slide that starts with a cherry, walnuts and the remnants of dried fruits, then cubes of white cake. So we continue to the end of the mountain - there should be 3 layers of filler and 2 from biscuit cubes. Fill everything with cream and let stand in the cold for about 3 hours.

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

Are you planning a festive dinner and want to pamper your loved ones with an interesting and easy-to-prepare dessert? The best solution would be Pancho cake with delicate cream and fruit or nuts.

How to make a biscuit

Making a biscuit will not take much time and even a novice cook can handle the recipe. You should not strive to create a high crust, since about 2/3 of the baking will need to be chopped up to get the original slide.

The optimal solution is to take a form no more than 22-24 cm in diameter. Otherwise, the blank will turn out to be too bulky and it will be problematic to assemble the cake. It is better not to spare the ingredients for making the cream. The more you use it, the faster the dough will soak and the softer the dessert will be.

The recipe for the Pancho cake involves baking 2 biscuit cakes:

• 4 chicken eggs are thoroughly beaten with a blender or mixer, adding 160 g of granulated sugar. You should get a fairly fluffy foam. If you want to cook a tall crust, it is recommended to beat the whites separately and gently mix with the yolks, whipped together with sugar;
• Into the resulting mixture, 310 g of pre-sifted wheat flour 2-3 times, a teaspoon are injected baking soda, as well as 200 ml of sour cream with a fat content of 15%;
• The mass is divided into 2 halves and a teaspoon of cocoa powder is added to one of them. Do you want to get exactly a chocolate sponge cake with a pronounced taste? In this case, you can increase the volume of cocoa to 1-2 tablespoons;
• The dough should be even. The molds are greased with oil or sprinkled with wheat flour. The dough is carefully poured into molds and sent to a heated oven;
• It is necessary to bake the biscuit at 180 ° C for about 30 minutes. You can check the readiness by piercing the baked goods with a match or a toothpick. If there are no traces of raw dough on it, the preparation for the dessert is ready.

After removing the cakes from the oven, carefully remove them from the mold and wait until they cool down. Each cake is cut horizontally into approximately 2 equal parts. Cut one part of each cake into small cubes. Now you need to prepare the cream.

How to cook sour cream for Pancho cake

The recipe for the most delicate cream is also simple:

• Pre-chilled sour cream 20% fat, 2 cups, mixed with 150 g sour cream 30% fat and beat, gradually adding 130 g of sugar to the mixture. If possible, it is advisable to grind granulated sugar to a fine powder;
• It is most convenient to beat the ingredients in a container placed on ice cubes. In this case, the mass will be denser, retaining its shape well. You can thicken the cream by adding a little softened butter to it;
• When using rustic enough thick sour cream it is recommended to transfer it to fine gauze and hang it for 2-3 hours to separate the serum. Then no extraneous additives are required, the mass will turn out to be incredibly lush.

It remains to put together the parts of the dessert and put it in the refrigerator for 3-4 hours, since the preparation of the pancho cake includes the obligatory impregnation of biscuit cream.

How to collect dessert

In addition to cream and baked goods, original additional ingredients will be required. For example, to get a Pancho cake with cherries, you have to sort out the berries and remove the seeds from them.

The cake is poured abundantly with sour cream and placed in a layer of cherry berries. Put the second cake on top and lightly press it with your hands. The second cake is also thoroughly greased with a creamy mass.

Mix small pieces of biscuit and spread in thin layers on top of the second cake. Each layer is carefully coated with cream. Take your time, the cream should literally saturate the dough.

You can also add cherries to this small biscuit crumb, flavored with delicate cream. Upon completion of the construction, it is necessary to grease the top with cream and sprinkle the surface of the cake with chocolate chips. You can make a chocolate icing and garnish the dessert with mesh and cherries.

There are many ways to cook. For example, Pancho cake with pineapples is very popular. In this case, take canned fruits... You can add pieces of walnuts or soaked dried fruits to the "filling" of the dessert.

Cooking Pancho cake in a slow cooker

Cook original dessert optional in the oven, you can use a multicooker:

• In a separate container, beat 6 chicken eggs until practically white... As a rule, when using a mixer, the desired result is achieved in 10 minutes;
• Continuing to beat, gradually add 250 g of granulated sugar to the mass. When the sugar grains dissolve, 220 g of wheat flour sifted 2-3 times and 5 g of a special baking powder are carefully added to the mixture. If you decide to cook chocolate option dessert, add 3 tablespoons of cocoa powder;
• The bowl is greased with butter and a homogeneous dough is poured into it. Set the "Baking" mode. The duration of the process is 60 minutes;
• Open the condensate outlet valve. Otherwise, moisture will collect in the multicooker and the biscuit will get wet;
• During baking, it is not recommended to lift the lid of the appliance so that the dough does not fall off, and the cake turns out to be fluffy;
• The finished biscuit is cut horizontally into 2 parts, one of which is crushed into cubes when the baked goods are sufficiently cooled;
• Pits are removed from fresh cherries, frozen are brought to room temperature. The juice flowing from the berries can be used to soak the cake;
• Making sour cream is no different from the recipe above. Mix 500 ml of sour cream 20% fat and 150 ml of cream 33%. Add 160 g of icing sugar to the cream;
• Collect the cake, adding cherries and slices of hazelnuts as a filling. The surface of the dessert is poured with a chocolate coating made from 30 g of butter and 70 g of dark chocolate, or sprinkled with chocolate chips.

A small nuance: the longer the cake is kept in the refrigerator, the softer it will turn out. An abundance of sour cream, light biscuit and chocolate will make a splash! Easy baking and bon appetit!

Cake "Sancho Pancho", the recipes of which we will study today under a microscope, is delicate and incredibly beautiful dessert... It differs from the usual cakes for us in that it is formed in the form of a slide. It is based on biscuit pieces that are dipped in cream. But first things first.

• Biscuit cakes can be replaced with cookies, and poured over them sour cream.
• You can complement the taste of the treat by placing chopped nuts, chocolate, pieces of fruit or berries between the layers.
• Sprinkle chocolate and nuts immediately after decorating the treat. It will roll off the chilled dessert.
• Do not pour very hot icing on the cake, otherwise the cream will melt.
• Before applying the glaze, it is recommended to keep the cake in the refrigerator until its top layer hardens.

Pancho cake: a classic recipe with a photo step by step

Let's start with the traditional Pancho cake recipe. This dessert will win the hearts of your household and guests.

Composition:

• 3 eggs;
• 1 tbsp. granulated sugar;
• 1 kg sour cream;
• 1 b. condensed milk;
• 2 tsp baking powder;
• 2 tbsp. sifted flour;
• 2-3 st. l. cocoa powder;
• salt;
• 1 tbsp. powdered sugar;
• 1.5 tbsp. cream;
• 1 tbsp. chopped nuts;
• 2 tsp butter;
• vanilla;
• 100 g of chocolate.

Preparation:

Pineapple delicacy for the delight of the sweet tooth

Now let's bake Pancho cake with pineapples. A step-by-step recipe with a photo will help even novice confectioners cope with this culinary task.

Composition:

• 2 tbsp. sifted flour;
• 3 tbsp. granulated sugar;
• 2 eggs;
• 700 ml sour cream;
• 2 tbsp. l. cocoa powder;
• 1 tbsp. l. baking powder;
• 1 b. canned pineapples;
• 100 g of chocolate.

Preparation:

Gourmet multicooker baked goods

You can bake an exquisite Sancho Pancho cake in a slow cooker. And fast, and incredibly tasty, and without any hassle!

Composition:

• 500 ml sour cream;
• eggs - 2 pcs.;
• 2 tbsp. sifted flour;
• 10 g baking powder;
• vanilla;
• 3 tbsp. granulated sugar;
• 1 tbsp. l. gelatin;
• cocoa powder to taste;
• butter;
• nuts;
• canned pineapples and peaches.

Advice! Choose sour cream with a fat content of 30-35% .

Preparation:

1. First, beat 1 tbsp. granulated sugar with eggs.
2. Add 200 ml of sour cream and work with a mixer or blender.
3. Now we introduce sifted flour, mixed with baking powder, and vanilla, beat well.
4. Add cocoa powder (about 2 tablespoons) and mix.
5. Grease the multi-bowl with butter and place the dough in it.
6. We set the "Baking" option and wait one hour for the biscuit to be prepared.
7. In the meantime, let's get to the cream. Leave the gelatin until it swells.
8. Combine the remaining sour cream and 2 tbsp. granulated sugar.
9. Beat the sugar-sour cream mass and send it to the refrigerator for half an hour.
10. Swollen gelatin, as they say, dissolve in 1 tbsp. l. purified water and add it to the cream.
11. Cut the peaches with pineapples into small cubes.
12. Take out the finished biscuit and cut it into halves.
13. One biscuit will play the role of the base, and the other we cut into cubes.
14. Sponge cake base with cream.
15. Now we form a slide of pineapples, peaches and biscuit cubes, pouring cream over them.
16. Put the dessert in the refrigerator for half an hour.
17. Let's melt a bar of chocolate and pour it over our cake. And sprinkle it with nuts chopped in a blender on top.

Attention! At the sound signal, we are in no hurry to get the cake out, let's leave it to cool slightly.

Many pastry chefs, simple housewives and mothers who love homemade baking, consider dessert to be interesting name"Sancho Pancho" is one of the most successful in cooking. Mostly because it does not require specific culinary skills. Even taking on such a recipe for the first time, we can say with confidence that you will succeed. In order to make this cake, it is enough to bake one sponge cake. The cream is made in an elementary way - by mixing several components.

Choose any filling: there can be fruits, berries, and different varieties nuts. The cake is decorated with chocolate icing. There will be no difficulties with it either - we will show you the best recipe for its preparation. Another distinctive feature of this cake is that it can be baked both in the smallest oven and in a slow cooker. There are craftswomen who have the skills to bake biscuits even in the microwave.

Cherry cake "Sancho Pancho" with hazelnuts

Many pastry chefs believe that classic version cake "Sancho Pancho" is a chocolate sponge cake with cherries as a filling, always with sour cream and, of course, fried hazelnuts. Ideally, the cake should be soft and tender, well-soaked, the main taste is chocolate-nutty with light fruity notes. Now let's take a closer look at his recipe.

Ingredients:

• eggs - 6 pieces
• sugar for dough - 200 grams
• flour - 320 grams
• sugar for cream - 100 grams
• icing sugar - 6 tablespoons
• 1/3 teaspoon baking soda
• 1/2 tablespoon vinegar or lemon juice
• sour cream 20% - 700 milliliters
• cherries - 300 grams
• fried hazelnuts - 1 glass
• milk - 40 milliliters
• 100 grams of butter

Cooking method:

Prepare a convenient biscuit mold in advance. It is better if it is detachable and with high sides, because the dough increases significantly during baking. Cover the bottom of the mold with parchment, grease the sides with butter. Now you can do the cake dough. The main principle of its preparation is that all components must be introduced gradually and in small portions. So, the whites should be separated from the yolks. In a dry bowl, beat them until strong foam... Without turning off the mixer, add sugar in small portions, and then add all the yolks one by one. Next, the mixer must be turned off and put aside. All further actions will be performed using a spoon (preferably wooden).

V separate dishes sift dry ingredients: flour and cocoa. Introduce them into the dough little by little, stirring thoroughly and kneading the lumps. Quench the soda with lemon juice and add to the total mass - the dough is ready. Then it must be transferred to a prepared form and sent to bake in the oven (temperature 180 ° C). The whole process will take about 40 minutes. After that, the readiness of the cake must be checked by piercing it in the middle with a match. Remove the finished biscuit from the oven, cool, release from the mold and cut into two parts, one of which will be the base of the "Sancho Pancho" cake. The other, larger part, needs to be cut into pieces of 2-3 centimeters.

It's time to do the cream, recall its simple recipe: first, whisk one sour cream, then gradually add granulated sugar to it. Remember that in this sweet dressing there should be no grains of sugar, beat until it is completely dissolved. Ready cream try to taste, if you like sweeter, then the amount of sugar can be increased. Since cherries will be put in the cake as a filling, it should be noted that any berries are suitable - fresh or canned. You can also use frozen ones - it all depends on the season. Free the cherries from the seeds and roll in a little starch.

The time has come for the most crucial moment - to assemble the cake. Put the base cake on a flat dish, saturate with cherry juice mixed with sugar. Next, apply a layer of sour cream, in one "floor" put some of the cherries and nuts. Dip the sliced ​​pieces of biscuits one by one into the cream and place them on the cake. Do not forget to put berries and nuts alternately between the layers of the pie. Remember that the shape of the Sancho Pancho must be tapered.

The top of the cake is traditionally decorated chocolate icing... To prepare it, mix sugar and cocoa powder in the indicated doses, add milk, and, stirring constantly, keep on low heat for 5-10 minutes. Finally add 100 grams of butter and stir. When the icing has cooled down, you can start covering the cake with it. After that, the newly-made dessert needs to stay in the refrigerator for at least 5 hours, and it is better if it stays there all night. In the morning, you can serve the cake on the table and enjoy the wonderful fruit and chocolate masterpiece!

Fruit cake "Sancho Pancho"

We present you another recipe for the famous Moscow cake "Sancho Pancho". In this version, you will find a vanilla biscuit, delicate cream on sour cream basis, and fruits will act as a filling: bananas and pineapples. A waterfall made of chocolate glaze will complete the image of an appetizing fruit and biscuit slide. Are you ready to try it?

Ingredients:

• sugar - 200 grams
• Wheat flour- 160 grams
• 4 eggs
• baking powder - 10 grams
• bananas - 2 pieces
• canned pineapples - 200 grams
• sour cream - 500 milliliters
• vanillin - on the tip of a knife
• 100 grams of milk chocolate

Cooking method:

First you need to prepare the dough. To do this, beat the eggs together with sugar (200 grams) at high speed. Sift the flour several times. This is done so that it is enriched with oxygen and more luxuriant. Mix with baking powder and vanilla. In small portions, add flour into the dough, stirring with a spoon in a circle and lifting it from the bottom up. Do it carefully, then it will be lush and airy.

Cover the baking dish with paper, grease the edges with butter. Transfer the dough to a mold, smooth over the surface and place in the oven for 40 minutes (temperature should be approximately 180 ° C). Remove the finished biscuit from the oven, cool. In the meantime, prepare the cream, for which simply beat the sour cream with a glass of sugar until it is completely dissolved.

Cut the pie into pieces, the bottom will be the base of the cake. Its thickness should be approximately 2 centimeters. Tear the rest of the cake with your hands or cut into pieces, from which the future tower of the "Sancho Pancho" cake will be built. Go to the assembly stage: place the base cake on a flat plate, brush it with cream, put slices of bananas and pineapples on top. Next, dip the biscuit pieces in the cream and put them on the cake in a slide, alternating with fruits. Decorate the top of the dessert with melted chocolate. It is convenient to apply it with a spoon, or you can make beautiful chocolate stains using pastry bag... Next, the dessert should be left in the refrigerator, where it will wait for the start of the holiday.

The culinary recipe for an amazing cake called "Sancho Pancho" is one of the most confectionery creations for which there is a real hunt on the Internet. There are many variations of it, we have considered the simplest and, in our opinion, the most successful. Make a cake using one of these recipes and form your own opinion about it.

Pieces of delicate, airy sponge cake combined with nuts, fruits, soaked in a wonderful cream and an excellent combination of various additional components up the original slide - all this is the "Sancho Pancho" cake. Today we invite you to create this miracle with your own hands and enjoy it together with people who love you. We have prepared a couple of the best recipes for the Sancho Pancho cake, using which you will leave everyone in a crazy delight.

Recipe for "Sancho Pancho" cake with cherries at home

Ingredients:

For the test:

• eggs - 5 pcs.;
• fine sugar - 400 g;
• flour ( top grade) - 550 g;
• cocoa (dark) - 4 tbsp. spoons;
• lemon juice - 1 tsp;
• soda - 0.5 tsp.

For the cream:

• sour cream (25%) - 450 g;
• - 1 bank;
• sour cream thickener - 1 pack;
• cherry - 250-300 g;
• hazelnuts - 150 g.

For glaze:

• milk chocolate - 150 g.

Preparation

We take the freshest eggs, because then the shell of the yolk is denser and it is easier to separate from the protein. Beat the whites with a mixer with fine sugar until they become white. We introduce the yolks mixed in a separate bowl here and continue to beat until fluffy. Pour dark cocoa into the egg mass, but mix with a spoon. In the same way, add flour and at the end add soda slaked with lemon juice. We move the dough into a Teflon-coated mold, which we grease a little with any of the fats. We bake the chocolate sponge cake for about 45 minutes, at 180 degrees in the oven.

Combine sour cream with chilled condensed milk, a sour cream thickener and beat the ingredients until an airy cream is obtained. Then gently mix it with cherries (pitted) and fried hazelnuts.

From the cooled biscuit, cut off the bottom 1-1.5 centimeters evenly, and chop the remaining cake small pieces, which we put in a bowl of cream and mix again. Then we move everything onto the cut cake and put it in the form of a pyramid. Cover the surface of the cake with melted milk chocolate.

Recipe for "Sancho Pancho" cake with pineapples and sour cream

Ingredients:

For the test:

• eggs (large) - 5 pcs.;
• cocoa - 50 g;
• wheat flour - 400 g;
• granulated sugar - 380 g;
• baking powder - 2 tsp.

For the cream:

• - 0.5 liters;
• granulated sugar - 1 tbsp.

For filling:

• pineapple (canned) - 1 can;
• walnut kernels - 200 g.

For glaze:

• dark chocolate - 80 g.

Preparation

WITH granulated sugar combine the eggs separated from the shell and beat until airy. Mix the flour, baking powder and cocoa powder and sift into a bowl with eggs. Mix the ingredients with a spatula and get a thin dough, which we immediately pour into a round baking dish, covered with an oiled sheet parchment paper... We expose the form in the center of the preheated oven to 185 degrees and bake a biscuit for the cake 35 minutes. Then we take it out, cool it and cut off its lower part thinly and evenly. Coarsely cut the rest (main) part of the biscuit, similar to the shape of cubes.

Spread the cut cake with a cream obtained from homemade sour cream whipped with granulated sugar. Sprinkle it with coarsely chopped walnuts and pineapple cubes, on which we spread part of the chopped biscuit. Next, cover everything with cream and repeat the layers again: walnut, pineapple, cream (twice), narrowing the cake upwards like a slide. Finish off the Sancho Pancho with a cream coating on all sides and a decorating in the form of rivulets melted with dark chocolate.

Pancho sour cream cake is ready to decorate any table, and turn homemade tea into a holiday!

The secret of the cake is that the cake consists of delicate biscuits soaked in sour cream under chocolate icing. It doesn't take too long to make this cake and doesn't require a lot of skill. And I will tell you about how to make Pancho cake at home right now.

1. You should start with the dough, it is done using a blender, mixer or whisk: beat 2 eggs with a glass of sugar, gradually add 150 g of condensed milk, beat, add 2 tablespoons of cocoa (you don't need to add, then the cakes will be white), beat, and finally add 1 glass of sour cream, beat a little more. Pour in further 1.5 cups of flour, baking powder, and leave, carefully so that the mixture does not settle.

2. At this time, grease a baking dish or baking sheet with oil, carefully spread the dough and send it to the oven. It is necessary to bake until tender, periodically checking the cake with a match or knife. When the leather is ready to get out, let it cool to room temperature, break it into pieces about 2 * 3 cm.

3. At this time, we make the impregnation: beat 500 g sour cream and a glass of sugar.

In sour cream with sugar, dip the slices of the cake and spread them on a flat surface, like a herringbone, one on one, a slide. Sprinkle the pits and slots of the slide with chopped nuts and fruits. We put in the refrigerator for a couple of hours, so that the cream would freeze.

4. Then we prepare the glaze. Beat 200 g sour cream with 1/2 cup sugar and put this mixture on the stove, stirring thoroughly, bring to a boil. Put the butter and cook, stirring for another 2-4 minutes. Remove the glaze from the stove, cool until warm. You can add cocoa for a chocolate icing.

5. Pour icing on the frozen cake. We hide it in the refrigerator again until it solidifies. After 2-3 hours, you can eat the cake!

Bon Appetit!

Making a cake at home is not as difficult as it sounds. Following simple recommendations and a photo you can create an amazing and beloved by many generations cake Sancho Pancho.

It is not known for certain how the recipe and such a fancy name came about. According to one version, the cake was invented and prepared during the time of shortages in the Soviet Union. Resourceful chefs have created a simple and very delicious dessert from those products that were at hand.

And they named the cake in honor of the character of Miguel Cervantes, the squire of the hidalgo Don Quixote - Sancho Panza. This hero, along with cunning, showed prudence and sobriety.

The secret of popularity lies in the fact that Pancho cake can be quickly prepared at home, following a simple recipe. Sancho consists of cakes, cream, nuts and pineapples. To prepare the cakes you need to take:

• 800 grams of sour cream


• 200 grams of sugar


• Canned pineapple


• 100 grams of walnuts.

• 100 grams of butter


• 6 tablespoons of sugar


• 6 tablespoons cocoa


• 4 tablespoons milk

The recipe can be changed according to your own taste: replace walnuts with hazelnuts, almonds, cashews, pistachios, and pineapples with any soft fruits, fresh or canned berries... The cake will turn out to be lush and satisfying.

The recipe contains only one cooking secret - to do everything gradually and slowly. The first step is to separate the whites from the yolks. Beat the whites with a mixer or blender on low speed until they turn into a soft white mass. Continuing to beat, pour sugar into the whites, and gradually, one at a time, add the yolks.

Beat everything together until the sugar dissolves and the mass becomes homogeneous. To make the biscuit air flour, must be sieved before adding to the dough. Pour the sifted flour into the egg mass in small portions, carefully stirring in with a spoon.

At the very end, the recipe advises adding extinguished to the dough lemon juice baking soda or special baking powder. Care must be taken to ensure that there are no lumps and that the entire mass has a smooth texture.

Cooking at home is good because you can change the recipe, focusing exclusively on your own

And in order for the taste of the cake to be more interesting, the dough must be divided into two parts with a better contrast, in one add cocoa, and in the other a little vanillin or vanilla sugar.

It is better to take a round baking dish with high sides. During the cooking process, the dough will greatly increase in volume. Grease the mold thoroughly with oil or cover with baking paper. You should bake in two steps, if there are two types of dough or if there is a lot of dough.

The cakes need to be held in the oven for about an hour over low heat. Readiness can be checked with a toothpick - pierce the cake, and if it remains dry, then it is ready.

During the time that the cakes are being prepared, a cream is made and pineapples with nuts are prepared. The recipe for the cream is very simple. Put the sour cream in a deep bowl and beat with a mixer for 5 minutes. Add half a glass of sugar and continue whisking until it is completely dissolved.

Sprinkle with sugar until the sweetness of the cream is optimal. The cream is ready. Pineapples need to be cut into small pieces, peeled walnuts, chopped.

When the cakes are baked, let them cool, then cut. Cut one of the cakes lengthwise so that its thickness is about 1.5 cm. It will become the basis of the whole cake. Cut the rest of the cakes into pieces or cubes, 3-4 cm in size.

Everything is ready for the final stage - collecting the cake. It is best to do this immediately on the dish on which you plan to serve it. Sancho Pancho is very tender and juicy, it can break when shifted. In order not to spoil appearance dishes, do not make it sloppy, it is better to cover the edges with foil or pastry paper, and remove it before serving.

The classic recipe recommends collecting Sancho with a slide, as in the photo. A base cake is placed on a plate and carefully greased big amount cream. It is necessary that the cake is well soaked. Pour a layer of walnuts on top of the cream and put pineapple pieces.

The pieces that came out of the cakes must be divided into two, approximately equal parts. Roll each part well in cream before placing on the cake. Lay out the first part of the crust pieces so that they give the cake the look of a mountain from a plateau at the top. Put another layer of nuts and pineapples on this plateau.

Repeat insertion until the top layer of crust pieces completes this sweet mountain. Pour the rest of the cream on top of the cake. They will flow down beautifully, resembling an avalanche. Garnish the Sancho Pancho with walnuts or glaze.

Like the rest of the cake, the icing recipe is elementary, perfect for making at home. Mix sugar, cocoa and milk in a saucepan, cook on the lowest heat until the sugar is completely dissolved. Add pre-softened butter, mix everything thoroughly, remove from heat. Let cool for a couple of minutes and pour over the cake.

Along with the chocolate icing, the recipe allows for a variety of syrups, experimenting with flavors and textures.

Fully harvested Pancho should be given a couple of hours, infused in a cold place. In 2 hours home cake will be ready and look like a photo from a glossy magazine. And it can be served to the table, delighting guests with a delicious, and such a cozy taste.