Cooking PANCHO Cake | Recipe is in the description

PANCHO cake
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✔ Sponge cake:
Eggs 4 pcs.
Sugar 125g
Flour 100 g
Vegetable oil 50 g
Corn starch 25g
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Cocoa 20 g

Method:
Beat the room temperature eggs with the sugar until fluffy and light.
Sieve the flour and mix with the starch.
Add the vegetable oil and flour to the eggs and mix together.
Divide the dough into two unequal portions. Pour the cocoa into the larger part.
Place the chocolate sponge cake in the mould first, then the white sponge cake.
Bake at 175 degrees Celsius for 35-40 minutes.

✔ Filling:
Sugar 30 g
water 100g
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Bring to the boil, cool.

✔ Cream:
Sour cream 25-30% 350 g
Cream 33% 200 g
Powdered sugar 80 g
Walnuts 40g
Banana 1pc.

Method:
Chop the nuts.
Cut the banana into cubes.
Whip the cold soured cream and cream on high speed until stiff. Add the powder. Whisk.
Leave some of the cream to cover. Mix the rest with the nuts.

✔ Assemble the cake:
Cut the sponge cake into cubes, soak it and mix with the cream.
Lay out in the form of a slide, adding banana pieces.
Cover with the remaining cream.
Decorate as desired.
Leave to cool for at least an hour.
Bon appetit! ☕

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