Melt-in-your-mouth deliciousness! This delicate Pancho strawberry cake has a summer twist!
Pancho's strawberry cake is incredibly flavorful and so soft and airy that a slice literally melts in your mouth.
The chocolate sponge cake is soaked in sour cream buttercream, making it very tender and soft. The strawberries add a pleasant tartness, which pairs beautifully with the cream.
Be sure to make this cake during berry season. I'm sure you and your loved ones will love it, and you'll be making it not only with strawberries but with other berries too!
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Ingredients for the sponge cake:
Eggs - 6 (C - 1.320 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 20% sour cream - 600 g
Chilled 33% heavy cream - 250 ml
Icing sugar - 100 g
Cream for smoothing the cake:
Chilled 20% sour cream - 60 g
Chilled 33% heavy cream - 150 ml
Vanilla sugar - 1 tsp
Icing sugar - 20 g
For the filling:
Strawberries - 600 g
For the glaze:
Melt dark chocolate - 20-25 g
Baking pan 34x38 cm
Shaped 20 cm diameter pan
Preheat oven to 190°C
Prepare the chocolate sponge cake. 1. Beat the eggs with salt until foamy. Add the sugar and vanilla. Beat on high speed until light and fluffy. The whisk mark should not spread.
2. Add the vegetable oil and mix with a whisk or mixer on low speed until smooth.
3. Add the cocoa and baking powder to the flour and sift into the beaten eggs.
Whisk until smooth, avoiding lumps.
4. Line a 34x38 baking sheet with parchment paper. Pour the batter into the pan and spread it evenly. Bake the cake at 190 degrees Celsius (350 degrees Fahrenheit) for about 15 minutes.
5. When the dough springs back when pressed with your finger, remove it from the oven. You can test for doneness with a wooden skewer. Remove the cake from the oven and let it cool. Using a knife, trim the edges (1 cm). Transfer all trimmings to a separate bowl.
6. Prepare the frosting. In a bowl, combine the sour cream, heavy cream, and powdered sugar. Beat with a mixer until stiff peaks form.
7. Cut the strawberries into small pieces.
8. Turn the cake over onto parchment paper and peel off the paper. Cut a circle 20 cm in diameter into the cake for the bottom of the future cake and set aside.
9. Cut the remaining cake into small cubes (1.5-2 cm).
10. Assemble the cake. Place a springform pan ring (20 cm in diameter) on a flat plate and line the inside with acetate or parchment paper. Place the cake layer on top and spread the frosting over it. Arrange the strawberry slices on top.
11. Dip each cake cube in the frosting and press it tightly into the pan. Then add strawberry pieces. Repeat the same process, layer by layer, until the cream filling is used up.
Cover with cling film and refrigerate for 5-6 hours.
12. Prepare the frosting for the cake. Beat the sour cream, heavy cream, powdered sugar, and vanilla sugar with a mixer until stiff peaks form.
13. Melt the chocolate using your favorite method. Here's the easiest way: break the chocolate into equal pieces, place them in a small pastry bag, and place the bag with the chocolate in hot water. Soak the chocolate in the water for 5 to 10 minutes.
14. Crush the dough scraps into crumbs.
15. Remove the cake from the refrigerator and remove the springform ring. Frost the top and edges of the cake with the frosting. Refrigerate the cake for 30 minutes.
16. Decorate with chocolate icing, draw a swirl, and make a spider web with a toothpick. Cover the sides with crumbs, pressing gently to prevent crumbs from falling out. Refrigerate the cake for 1-2 hours to allow the crumbs to soak in the cream.
17. Pancho Cake with Strawberries is ready! Enjoy!
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