Cherry Almond Pancho Cake
Greetings, dear friends! I sincerely congratulate you on the upcoming year 2016! I wish you and your loved ones much happiness, smiles, and all the very best! I want to share a recipe for a magnificent cake. The combination of cocoa, almond, and cherry is simply stunning, and the dessert itself turns out very soaked and juicy.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 4 / 5
Ingredients
for 6 servings
- eggs 5
- sugar 200 g
- sour cream 200 g
- cocoa 20 g
- baking powder 2 tsp
- flour 200-250 g
- sour cream 700 g
- sugar 150 g
- cherries 300 g
- almonds 100 g
Instructions
Preparing the dough
Step 1 of 19
Beat the eggs together with the sugar.
Step 2 of 19
Add the sour cream and mix.
Step 3 of 19
Stir in the flour and baking powder, mixing gently.
Step 4 of 19
Divide the mixture into two parts. Add cocoa to one of them and mix.
Step 5 of 19
Pour the chocolate batter into a baking pan (I used one with a diameter of 24 cm). Bake in an oven preheated to 180 degrees for 15–20 minutes.
Step 6 of 19
Spread the white batter in a baking pan (I used a pan with a diameter of 24 cm). Bake at 180 degrees for 15–20 minutes.
Step 7 of 19
Cut the finished light sponge cake lengthwise into two parts (leave the bottom layer whole for the base).
Step 8 of 19
Cut the top layer into small pieces.
Step 9 of 19
Also cut the chocolate sponge cake into small cubes.
Preparing the cream
Step 10 of 19
Cut the cherries in half.
Step 11 of 19
Chop the almonds.
Step 12 of 19
Mix the sour cream with sugar.
Step 13 of 19
Add the almonds to the mixture.
Step 14 of 19
Stir together.
Step 15 of 19
Add the cherries.
Step 16 of 19
Mix.
Step 17 of 19
Apply a bit of cream to the white cake layer and spread it evenly.
Step 18 of 19
Dip the sliced pieces of cake into the cream. Arrange them in a pile on top of the base. Place the cake in the refrigerator for 7–8 hours.
Step 19 of 19
The finished dessert can be decorated with sour cream or drizzled with chocolate.