Making Strawberry Pancho Cake

Ingredients

For the sponge cake:

  • Eggs – 6 (320 g)
  • Sugar – 150 g
  • Salt – 0.5 tsp
  • Flour – 120 g
  • Cocoa (alkalized) – 25 g
  • Baking powder – 1 tsp
  • Vanilla sugar – 1 tsp
  • Odorless vegetable oil – 40 ml

For the cream:

  • Chilled sour cream (20%) – 600 g
  • Chilled cream (33%) – 250 ml
  • Powdered sugar – 100 g

For cake leveling cream:

  • Chilled sour cream (20%) – 60 g
  • Chilled cream (33%) – 150 ml
  • Vanilla sugar – 1 tsp
  • Powdered sugar – 20 g

For the filling:

  • Strawberries – 600 g

For the glaze:

  • Melted dark chocolate – 20-25 g

Equipment:

  • Baking sheet 34×38 cm
  • Cake pan with 20 cm diameter

Recipe

  1. Preheat the oven to 190°C (374°F).
  2. Prepare the chocolate sponge cake:
    • Beat the eggs with salt until frothy. Gradually add sugar and vanilla sugar. Continue to beat at high speed until you get a light, fluffy mixture.
    • Add vegetable oil and mix on low speed until smooth.
    • Sift the flour, cocoa, and baking powder, then fold them into the egg mixture until smooth.
    • Line a 34×38 cm baking sheet with parchment paper. Pour and spread the batter evenly. Bake for about 15 minutes at 190°C until the cake springs back when lightly pressed.
  3. Cool the sponge cake: Trim the edges and set the scraps aside.
  4. Prepare the cream: In a bowl, combine sour cream, cream, and powdered sugar. Whisk until stiff peaks form.
  5. Dice the strawberries into small pieces.
  6. Turn the sponge cake onto parchment paper, peel off the baking paper, and cut out a 20 cm circle to use as the base. Cut the remaining sponge into 1.5-2 cm cubes.
  7. Assemble the cake: Place the base layer in a 20 cm cake ring on a flat plate, lining the inside with acetate film or parchment. Spread the base layer with cream and add a layer of strawberries.
  8. Layer the cake: Dip each cake cube in cream, layering them tightly in the mold with strawberries, until all cake and filling are used. Cover with plastic wrap and refrigerate for 5-6 hours.
  9. Prepare leveling cream: Whip the sour cream, cream, powdered sugar, and vanilla sugar until stiff peaks form.
  10. Melt the chocolate by breaking it into pieces and placing it in a piping bag. Submerge the bag in hot water for 5-10 minutes until melted.
  11. Crush the cake scraps: Use them to create crumbs for decoration.
  12. Decorate the cake: Remove the ring from the chilled cake and coat it with the leveling cream. Refrigerate for 30 minutes. Drizzle with chocolate glaze, creating a spiral design. Use a toothpick to make a web pattern. Press crumbs onto the sides and chill for 1-2 hours.

Enjoy!

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