2. Prepare Ingredients for Layering:
– Drain canned pineapples, reserving 50ml of pineapple juice for impregnation.
– Snack on prunes to soften them.
– Chop walnuts.
– Drain canned cherries.
3. Cream Preparation:
– In a bowl, whip chilled whipping cream with powdered sugar and vanilla sugar until stiff peaks form.
– In a separate bowl, mix mascarpone (or detached sour cream), cream cheese, and sour cream until smooth.
– Gently fold the whipped cream into the mascarpone mixture until well combined.
4. Assembling the Pancho Cake:
– Cut the chocolate sponge into two layers.
– Sprinkle each layer with pineapple juice for impregnation.
– Spread a layer of cream, followed by pineapples, prunes, and walnuts. Repeat for the second layer, finishing with cherries on top.
5. Chill and Serve:
– Refrigerate the Pancho Cake for at least 4 hours or overnight to let the flavors meld.
– Slice and serve this heavenly creation to the delight of your taste buds!
Call to Action:
Share the joy of this unrealistically delicious Pancho Cake with friends and family! Capture the moment and tag us when you recreate this mouthwatering masterpiece.
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