Ingredients

Vanilla Biscuit Ingredients

3 eggs
100 grams (0.22 pounds) sugar
100-120 grams (0.22-0.26 pounds) flour
1 teaspoon baking powder
a pinch of salt
a pinch of vanilla sugar (optional)

Chocolate Biscuit Ingredients

3 eggs
100 grams (0.22 pounds) sugar
50-60 grams (0.11-0.13 pounds) flour
40 grams (0.09 pounds) cocoa powder
1 teaspoon baking powder
a pinch of salt
a pinch of vanilla sugar (optional)
We recommend:

Cream and Assembly Ingredients

300 grams (0.66 pounds) cold cream
500 grams (1.1 pounds) sour cream (25-30%)
100 grams (0.22 pounds) powdered sugar
bananas (to taste)

Instructions

Step 1

Prepare Vanilla Biscuit

Start by preheating your oven to 180°C (356°F). In a mixing bowl, beat the 3 eggs with 100 grams (0.22 pounds) of sugar until light and fluffy.

Gradually fold in the 100-120 grams (0.22-0.26 pounds) of flour, 1 teaspoon of baking powder, a pinch of salt, and, if using, a pinch of vanilla sugar. Be gentle to maintain the airy texture.

Pour the batter into a prepared baking pan and bake for 10-12 minutes. Keep an eye on it; it should be lightly golden.

Step 2

Make Chocolate Biscuit

In another mixing bowl, repeat the process: beat the 3 eggs with 100 grams (0.22 pounds) of sugar until well combined.

Then add in the 50-60 grams (0.11-0.13 pounds) of flour, 40 grams (0.09 pounds) of cocoa powder, 1 teaspoon of baking powder, a pinch of salt, and a pinch of vanilla sugar if desired.

Fold the mixture gently, pour into a baking pan, and bake for 10-12 minutes or until set.

Step 3

Prepare the Cream

In a separate bowl, whip 300 grams (0.66 pounds) of cold cream until stiff peaks form. In another bowl, combine 500 grams (1.1 pounds) of sour cream with 100 grams (0.22 pounds) of powdered sugar and mix well.

Gently fold the whipped cream into the sour cream mixture until smooth. This will give your cake a rich and creamy texture.

Step 4

Assemble the Cake

Once your biscuits are baked and cooled, it’s time to assemble. Slice the vanilla and chocolate biscuits into layers.

In a serving dish, alternate layers of vanilla and chocolate biscuits, spreading the cream mixture and adding slices of bananas between the layers.

Once assembled, cover the cake with plastic wrap and refrigerate for a few hours, preferably overnight, to let the flavors meld together.

Step 5

Serve and Enjoy

After chilling, remove the cake from the refrigerator and carefully take off the plastic wrap.

Slice the cake and enjoy a delicious piece with friends and family. Happy baking!

Servings

When it comes to serving your scrumptious Pancho Cake, the possibilities are endless! **Slice it up and serve it at gatherings, picnics, or just for a cozy evening treat at home.** You can pair each slice with a dollop of whipped cream or a scoop of ice cream for an extra indulgent experience. 🍦✨ **Don’t forget to plate it with fresh fruits like strawberries or raspberries for that refreshing touch!** They not only add a pop of color but also complement the sweetness of your cake perfectly. 🌟 Ready to be the star of the dessert table? This cake is a must-have for any celebration! 🎉

Equipment

Baking Sheets

Use flat baking sheets to ensure even baking and easy removal of the sponge cakes.

Mixing Bowls

Invest in a set of mixing bowls to keep your ingredients organized. Stainless steel or glass bowls are great options for mixing your batter.

We recommend:

Variations

Gluten-Free Option: To make your Pancho Cake gluten-free, simply substitute regular flour with a gluten-free all-purpose flour blend. This change will still give you that delightful texture! 🍰💚
Vegan Variation: For a vegan twist, use flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg) and choose plant-based cream alternatives. You can also opt for coconut cream for the frosting! 🌱🥥 Your friends will be amazed to discover how tasty this vegan-friendly delight can be!

Faq

  • What if my sponge cakes sink after baking?

    This could mean that the eggs weren't whipped enough, which is crucial for creating the right amount of air. Make sure to whip them until they double in volume and form stiff peaks.

  • Can I replace the bananas with another fruit?

    Absolutely! Try using strawberries, peaches, or even a mix of berries for a burst of flavor. Just make sure to adjust the sweetness if the fruit is tart!

  • Can I make the sponge cakes ahead of time?

    Yes! You can bake the sponge cakes a day in advance and store them covered in plastic wrap. Just assemble the cake right before serving.

  • What can I do if the frosting is too runny?

    If your frosting turns out runny, chill it in the fridge for a bit and then re-whip. This helps it to firm up. You can also add more powdered sugar to thicken it.

  • How can I ensure my cake layers are even?

    Use a kitchen scale to measure your batter when pouring it into the baking sheets. This will help you achieve equal layers, making for a stunning cake!

  • Is it normal for the cake to be soft after refrigeration?

    Yes! This cake is meant to be creamy and soft. Refrigeration helps the flavors meld together beautifully. Enjoy the melt-in-your-mouth goodness!

Nutrition facts

Delicious Vanilla and Chocolate Biscuit Cake
Recipe Yield:8 servings
Calories:Approximately 2200 to 2500 calories per recipe.
Calories (Min - Max):2200 - 2500
Total Fat:150g
Saturated Fat:70g
Protein:25g
Total Carbohydrate:200g
Total Sugars:100g