This pancho cake features a vanilla sponge cake base, a chocolate sponge cake, pastry cream, a pineapple and cherry filling and a rich chocolate syrup. All these flavors come together to give you a deliciously moist cake that you will not be able to stop eating!

Pancho Cake [Vegan]

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Cooking Time

45

Ingredients

For the vanilla sponge cake:

  • 1 1/2 cups of wheat flour
  • 1 cup of sugar
  • 1 teaspoon of baking soda
  • 1 pinch of salt
  • 5 tablespoons of vegetable oil
  • 1 teaspoon apple vinegar
  • 1 teaspoon vanilla
  • 1 cup of water

For the chocolate sponge cake:

  • 1 1/2 cups of wheat flour
  • 3 tablespoons of pure sifted cocoa
  • 1 cup of sugar
  • 1 teaspoon of baking soda
  • 1 pinch of salt
  • 5 tablespoons of vegetable oil
  • 1 teaspoon apple vinegar
  • 1 teaspoon vanilla
  • 1 cup of water

For the pastry cream:

  • 700 ml of rice milk
  • 7 tablespoons of starch of sweetness
  • 6 tablespoons of sugar
  • 1 tablespoon of vanilla

For the filling:

  • 1 can of pineapple
  • 1/4 cup of cherries

For the chocolate syrup:

  • 1/2 cup of dark chocolate
  • 1/4 cup of pineapple syrup
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Preparation

  1. To prepare the vanilla cake, mix the flour, sugar, salt and baking soda in a bowl. Make three holes in the flour and pour in them the vanilla, the vinegar and the oil. On top pour the water and mix.
  2. Preheat the oven to 360ºF, pour the dough into a greased pan and bake the cake for 30-40 minutes.
  3. The preparation of the chocolate sponge cake is identical, except that we have to add the sifted cocoa together with the dry ingredients.
  4. Prepare the cream. Mix the corn starch and the sugar in a saucepan, add the rice milk and the vanilla. Stir well with the rods until the corn starch is diluted and put the saucepan on medium heat. Heat the milk by stirring continuously with rods for 10-12 minutes until a thick, smooth, lump-free cream is formed. Let the cream cool.
  5. Cut the chocolate sponge into strips.
  6. Place the chocolate biscuit cubes in a bowl and pour half of the cream inside. Stir well so that all the pieces are impregnated with the cream and let stand in the fridge for 20-30 minutes.
  7. Cut 3-4 slices of pineapple into pieces, remove the seeds from the cherries and cut them in half.
  8. Place the vanilla sponge cake on a plate and spread it with several tablespoons of cream. Top the layer of chocolate sponge cake with cream and then another layer of cherries and pineapple. Repeat the layers of chocolate sponge cake and fruit until the ingredients are finished. Give a rounded shape to the cake by fixing the pieces well and filling the gaps between the pieces of sponge cake with the fruit.
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