Cake «Pancho» with pineapple and walnut

Cake Pancho with pineapple and walnut

Cake «Pancho» with pineapple and walnut

Ingredients:


1 can of canned pineapple
1 glass of peeled walnuts
6 pieces of eggs
1.5 cups of sugar
1.5 cups of wheat flour
0.3 tsp. Slaked soda
4 tablespoons cocoa
800 g of sour cream with a fat content of 35%
1.5 cups of powdered sugar

Preparation:


1. To make a biscuit blender, beat the eggs with sugar until the sugar is completely dissolved.
2. Mix the flour with the baking powder, sift, gradually introduce into the egg mass and mix well.
3. From the resultant test, a third pour into a greased form and bake at a temperature of 180 degrees 12-15 minutes. Extract from the mold and cool.
4. In the remaining 2/3 of the test, add the cocoa, mix thoroughly until smooth, pour into a mold and bake at 180 degrees for 30-35 minutes.
5. For the preparation of cream, mix sour cream with sugar powder, 1/4 part of the cream to postpone. Add the pieces of pineapple to the rest of the cream.
6. Walnuts large chop, add to sour cream and pineapple and mix.
7. Put a light biscuit into a dish, soak it with pineapple syrup.
8. Chop the chocolate biscuit into small squares, sprinkle a little with impregnation — pineapple syrup from the jar, and mix thoroughly with sour cream and pineapple cream. Then the resulting mass of a slide to lay on a light biscuit, giving an inverted cup.
9. Top the cake with the left cream sour cream.
10. For the glaze, melt the chocolate in a water bath, add soft butter and warm milk, mix. From the top of the cake down to hold vertical stripes of chocolate glaze. You can just sprinkle a cake of grated chocolate.
11. Put the cake in the refrigerator for at least 6 hours.

Bon Appetit!

Cake Pancho with pineapple and walnut

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