Cake Pancho

Cake Pancho

Easy and insanely delicious



1 tbsp. of yogurt
1 egg
1 tbsp. sugar
1 tbsp. flour
1 tsp. soda
1 tbsp. of yogurt
1 egg
1 tbsp. sugar
1 tbsp. flour
1 tsp. soda
2 tbsp cocoa

Cake Pancho


6 bottles banana yogurt (100 gram)
bananas 4-5 pieces



4-5 bananas
2 jars of banana yogurt
chocolate 100 g + 2 tablespoons Rast. oil
any nuts for sprinkling

Form 24 cm


1. Preheat the oven to 180C
In a bowl pour the buttermilk. Add the egg, sugar, flour, baking soda and carefully-carefully stir with a whisk.
The dough pour in shape, covered with baking paper.
The dark cake is the same, only with added cocoa.
Bake in a preheated to 180 With oven until ready (first one layer, then the second).
2. To give the cakes to cool. Then some Korzh cut in half lengthwise — this will be the base.
Put the base on the dish, and the other half cut into pieces. Bright Korzh also cut them into small pieces. And fold all the pieces in a separate bowl.
Chop the bananas but not too finely. Put it in a bowl with slices of cake. All add yogurt in a bowl with bananas and slices of cake. Mix.
3. Spread on the cake-the basis of this mass, stamps and dome. Pour on top of yogurt (banana yogurt or natural yogurt, razmeshanny with powdered sugar).
Be spread over the entire surface of the cake and put in several hours in the refrigerator for impregnation (I stood the night).
4. In the morning I melted the chocolate with Rast. oil. Cut bananas into 2-3 parts along, smeared one side with chocolate icing and put the cake (because the cake is cool, glaze froze for 5 seconds and banana stick to the surface of the cake). From above poured chocolate glaze.
Sprinkled with nuts (almonds and roasted hazelnuts). Waited a little until the glaze hardens.
Bon appetit!

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