Cake “Curly Pinscher. Cake "Curly Pinscher"

This cake has the unusual name “Curly Pinscher” (“Curly Pinscher” or “Pancho”, “Don Pancho”, “Sancho Pancho” in different variations). Some people think that in appearance he looks like a curly-haired boy.

Pancho's recipe is supposedly secret, but experienced cooks figured it out long ago. It can be done for a holiday or just on a day off. This pastry has long been a favorite dessert for many.

Cake Features

The “curly pinscher” cake (“curly pancho”) has a number of features that distinguish it from other delicacies. Those with a sweet tooth note that this is one of the most delicious dishes, and recipes for this delicious cake change from hand to hand.

It consists of pieces of sponge cake dipped in cream and placed on top of another sponge cake layer. The bottom cake is made from part of a large baked sponge cake. Usually a sour cream-based dough is used because it is soft and porous and easily absorbs the cream.

The cake looks very appetizing, although at first it seems that it will turn out sloppy.

Unlike most cakes, which are smooth layers layered with cream, the “Curly Pinscher” is assembled differently. First, a cake is placed on a dish, and a mound of biscuit pieces soaked in cream is formed on it. Don't try to make the surface smooth - the point is to achieve the opposite effect.

The cake cream is prepared quite liquid for better impregnation. The combination of sponge cake with sour cream makes the cake very tender. Fruits, berries or nuts are often placed between the pieces of cake.

Most often, the “Curly Pinscher” is decorated by pouring glaze over it and sprinkling it with nuts and chocolate chips to make it even more delicious. Walnuts, chocolate, and fruits are popular as layers and toppings.

Technology and recipe

Curly Pinscher cake is very easy to make at home. Even children can prepare Pancho cake under the supervision of adults - they will especially enjoy assembling it from pieces. The Curly Pinscher cake recipe consists of several basic elements: preparing the sponge cake, preparing the cream, assembling and decorating.

Dough ingredients

The “curly pancho” cake is prepared on the basis of a sponge cake. Almost any sponge dough that is porous enough to accept the cream will work.

For it you will need: wheat flour, sour cream, condensed milk, cocoa powder, eggs, sugar, soda.

Products for cream

Most often, the Curly Pinscher cake is prepared with sour cream - it soaks the sponge cake very well. So the most common products for him are a glass of good thick sour cream and a can of high-quality condensed milk, also thicker. Density is important, otherwise the sour cream will have too thin a consistency, it will flow, and instead of the “Curly Pinscher” we will have soggy dough in a puddle of cream.

Glaze ingredients

The frosting is the simplest element of this cake. For it, take a few spoons of milk, cocoa powder, butter and sugar. Cocoa can be replaced with dark chocolate. All ingredients are melted together, and while the glaze is still warm, pour it over the cake. You can sprinkle nuts or berries on top of the fresh glaze.

Video of making the Curly Pinter cake

httpss://youtu.be/QACyUg3-DVM

Cooking algorithm

Curly Pancho cake is made according to a certain pattern

First prepare the biscuit. We will tell you how to prepare it in the recipes below, but most often we add cocoa to the dough. Bake the biscuit at a temperature of 180-200 degrees. When it cools down, cut off the top of it, which will become the base of the cake, and chop the rest into pieces. Another, simpler option is to take a store-bought biscuit and work with it.

Mix condensed milk with sour cream for cream. Dip more pieces of biscuit into the cream and place them on the base in the shape of a haystack. The Pinscher cake takes only about five hours to prepare, the active time is about an hour. When it is soaked, you will be able to taste this confectionery masterpiece.

Let's take a step away from the basic instructions and make a curly pinscher cherry cake.

Beat three eggs and a glass of sugar together until thick. Add to them two hundred grams of sour cream, two and a half glasses of flour, one and a half tablespoons of cocoa and one teaspoon of slaked soda. Stir everything, pour one portion into the mold. All that remains is to bake it in the oven heated to 170 degrees.

Cut off the top of the cooled sponge cake evenly in a layer of half a centimeter to a centimeter and place it upside down on a plate. Cut the rest of the biscuit into pieces of approximately two by two centimeters.

Preparing the cream. Combine four hundred grams of full-fat sour cream, three hundred grams of good thick condensed milk and five tablespoons of powdered sugar. Whisk together sour cream, sugar and condensed milk.

Take one and a half cups of fresh (or defrosted) pitted cherries. Maybe cherries. We soak each piece of sponge cake in cream, and form the cake in levels, sprinkling with cherries and pouring more cream on top.

When you get a signature slide, cool the cake for a short time and pour glaze over it. For the glaze you will need eighty grams of chocolate and thirty grams of butter, which need to be melted together. We put the cake in the cold to soak and wait for our turn to appear at the festive table.

The result is a “Curly Pinscher” cake, the recipe of which has been slightly changed, but it tastes completely different, with cherry sourness.

This "curly pinscher" is based on a simple chocolate sponge cake and condensed cream. You can even call it a chocolate pinscher cake - it has a rich chocolate taste.

Turn on the oven to warm up, the biscuit is usually baked at a temperature of 170-180 degrees.

We start by preparing the biscuit. Take two hundred grams of flour, add two tablespoons of cocoa and baking powder, one bag. To get a more airy dough, sift everything.

Beat five chicken eggs intensively with a glass of sugar for a quarter of an hour. Combine with flour, pour into pan and bake. Cool the finished biscuit for several hours. For further work you will need it cold.

For the cream, beat three hundred grams of butter with a mixer and add the contents of a can of condensed milk and two hundred and fifty grams of sour cream to it. Melt eighty grams of dark chocolate and add it to the cream so that both the base and the impregnation come out chocolatey-chocolatey.

Carefully cut off the thin crust from the thick sponge cake - this will be the “foundation”. We cut the rest or carefully break it into not very large pieces. Dip each piece in cream and form a slide out of them. Using the remaining cream, we make the joints less noticeable, and decorate everything with grated chocolate on top, completing the chocolate extravaganza.

Nut cake “Curly Pinscher” from ready-made cake layers

If you want to save time, prepare a cake using ready-made cake layers. You will need three of them, white or dark.

Cut one of the cake layers to the shape of a cake dish. We cut the remaining two and from them and the scraps we will form a “curly pancho”.

But before we start assembling, let's prepare the cream, nut filling and topping. Two hundred grams of nuts, walnuts or peanuts, fried and chopped. Set aside two spoons for sprinkling.

We make the cream with condensed milk. Mix one hundred and fifty grams of butter, two hundred grams of sour cream and four hundred grams of condensed milk and beat a little. Add a little vanilla and prepared nuts.

We build the “Curly Pancho” cake according to the usual scheme: a foundation cake, and on top of it a bunch of “curly bits” - broken pieces of sponge cake soaked in cream.

Decorate the “hairstyle” with chocolate glaze. Melt seventy grams of chocolate along with 30 milliliters of cream and cover our dessert. While the glaze has not hardened, sprinkle with the remaining nut crumbs.

This version of the cake benefits from the fresh sweetness of the pineapple. Let's make more of it.

For the sponge cake, mix four hundred grams of sour cream, two glasses of sugar, two eggs and beat them well. Add two cups of flour and a teaspoon of soda and mix. Now divide the dough in half and pour two tablespoons of cocoa powder into one half.

Alternately bake two sponge cakes in the oven at 200 degrees and cool. We cut the white cake lengthwise - its half will become the base. We cut everything else into cubes, as the recipe for the Curly Pinscher cake instructs.

The cream this time is very simple: beat four hundred grams of sour cream with a glass of sugar.

We assemble the cake in layers. Spread the base with cream, form the first level of biscuit pieces dipped in cream. Then we take canned pineapple, either cut immediately or into washers, and then you will have to work a little with a knife. The cake will take about a jar. Place a layer of pineapples on top of the sponge cake, then more dough, then fruit, then dough. We lay everything out in a dense, supposedly careless pile, because we have a “curly-haired pinscher” and not a “smooth-haired Doberman”.

When the design is ready, pour glaze over it. Add two tablespoons of cocoa and a tablespoon of powdered sugar to four tablespoons of warm milk and mix. We also put fifty grams of butter there, softened outside the refrigerator, remembering to mix. We cover the cake with the result.

Before serving, you need to let the cake soak - a few hours is enough, or better yet, overnight in the refrigerator.

Children will really like this unusual “curly pancho” with marshmallows and bananas. It doesn’t really matter what kind of biscuit to buy here – whether purchased or prepared yourself. And some even replace it with gingerbread.

This Curly Pancho cake recipe is not much different from the basic one. The main thing in it is the cream and the layer.

We cut the entire biscuit into pieces; we will not leave the cake for the base. Cut a quarter kilogram of white marshmallows into smaller pieces. We also chop three bananas. Place everything in a large bowl or pan.

For the cream, mix four hundred grams of thick sour cream and three hundred grams of condensed milk (you can add the whole can of condensed milk). Pour the cream over the contents of the bowl and gently mix everything, trying not to mash anything.

We put the mixture on the dish on which we are going to make “Pancho” and carefully form a “snowdrift”. On top of the pieces smeared with cream, sprinkle dark grated chocolate thickly onto the cake. After three hours in the refrigerator it will be ready to eat.

The beautiful and unusual “Curly Pinscher” cake will decorate the holiday table, and the pieces soaked in cream will melt in your mouth.

This original dessert received its name in honor of the English cook from the Pincher family. The most delicate “Curly Pinscher” cake tastes and looks like “Sancho” cake (photo), and their recipe is also similar. The dessert is prepared very quickly from ingredients that are always on hand.

To prepare the “Curly Pinscher” cake for us necessary:

1. Bake a sponge cake.
2. Beat the sour cream cream.
3. Make chocolate glaze.

There are many recipes for making Curly Pinscher cake; we will use one of the simplest.

Ingredients

- for biscuit:

• Eggs – 2 pieces;
• condensed milk – ½ can;
• sour cream (20%) – 1 glass;
• sugar - 180 grams;
• cocoa – 2 tbsp. spoons;
• flour - half a glass;
• soda - ½ teaspoon.

- for cream:

• Sour cream (>20%) – 500 grams;
• sugar – 1 cup (powdered sugar is better).

- for glaze:

• Cocoa – 4 tbsp. spoons;
• milk – 4 tbsp. spoons;
• sugar – 4 tbsp. spoons;
• butter – 40 grams.

- for layering and decoration:

• Walnuts;
• prunes (raisins).

How to cook

A detailed step-by-step recipe for making Curly Pinscher cake will help even an inexperienced cook to easily prepare this delicious delicacy.

Preparing the biscuit

The biscuit is prepared with sour cream (without butter) according to the “mix everything” principle. The dough should not be too thick, it should resemble pancake batter.

1. Preheat the oven to 200°.
2. Beat eggs with sugar.
3. Add condensed milk and sour cream to the mixture.
4. Mix the mixture well, gradually adding flour and soda, slaked with vinegar.
5. Mix cocoa into half the dough.
6. Grease the bottom of the mold with oil or place a piece of paper.
7. Pour the light dough into the mold first, and then carefully pour the dark dough on top. The finished biscuit will be striped.
8. Place the dough in a preheated oven and bake until done (check with a wooden stick).
9. Cool the biscuit in the mold (20 minutes).
10. Remove from the mold and wait until it cools completely.
11. We cut the workpiece into 2 cakes in a ratio of 1:2. The thin crust will serve as the basis for the cake; the thick crust will be broken into pieces the size of half an egg.

Preparing the cream

First prepare the sour cream: put it in cheesecloth, put it in a colander and leave it in the refrigerator for 8 hours. Excess liquid will drain from the sour cream.

• Mix sour cream with sugar (powdered sugar). You will get a light, slightly sour cream.

Preparing the glaze

The glaze should be liquid so that it can be easily poured onto the cake.

1. Heat the milk.
2. Mix cocoa and sugar in a bowl, carefully pour in hot milk and stir thoroughly.
3. Place the bowl in a water bath and cook the glaze for 5 minutes, stirring, until the cocoa has dissolved.
4. Add butter to the mixture and knead until smooth.

Assembling the cake

1. Cut walnuts and prunes into pieces.
2. If we use raisins, wash and dry them.
3. Place the base of the cake on a plate.
4. Coat the base with cream.
5. Dipping the biscuit pieces into the cream, place a mound on the base. The layers are interspersed with nuts and prunes (raisins).
6. Pour hot chocolate icing over the top of the cake; the finished dessert can be decorated with pieces of nuts.
7. The cake should be soaked, put it in the refrigerator for 1 hour.

The entire process of making the Curly Pinscher cake is presented in the video. Bon appetit!

The Curly Pinscher cake or Sancho Panza, as it is sometimes called, is known and loved by everyone. The original name, wonderful appearance and wonderful taste have made the dessert so popular for many years. In the original, the treat combines 2 biscuits: a light one with vanilla flavor and a dark chocolate cake. Delicate sour cream impregnation, cherries and chocolate glaze - these are the components of the classic “Pincher”. But no one has the right to limit the imagination of an inspired cook: the sponge cake can be unusual, mayonnaise or chiffon, and the cream can be curd or butter.

Here is a classic recipe for a delicious and tender “curly” dessert with the addition of nuts.

For a large cake you need to take:

• condensed milk – 1 can;
• sour cream – 400 g;
• sugar – 2 tbsp;
• eggs – 4 pcs.;
• flour – 3-3.5 tbsp;
• cocoa powder – 2 tbsp. l.;
• soda + vinegar.

Cream composition:

• full-fat sour cream (preferably homemade, from the market) – 1.2 kg;
• sugar – 1.5 tbsp;
• nuts (walnuts or almonds) – 1.5 tbsp;
• lemon juice – 2 tsp.

To create curls:

• chocolate bar.

Ideally, sour cream for the cream should be prepared the day before. Place a colander with several layers of gauze on the pan, put sour cream in it, and place in the refrigerator overnight. Excess liquid will drain and the fat content will increase. It should be taken into account that when “pulling” about 15% of the volume is lost.

Step by step recipe:

1. Beat the egg-sugar mixture, add sour cream and condensed milk, add slaked soda, mix until homogeneous and smooth.
2. Add flour in portions and knead the dough to the consistency of pancakes. The quantity directly depends on the quality of the sour cream: the thicker it is, the less flour you will need.
3. Make the dough for the base of the cake. Add cocoa to a third of the resulting mass and mix until smooth.
4. In a round greased pan, first bake the dough with cocoa, then without it. One cake will take no more than 15 minutes. Willingness to evaluate using the old proven method – with a match or a stick.
5. It's time to make the cream. You need to beat the chilled sour cream with sugar, add lemon juice and chopped nuts. There is a secret in lemon juice - adding it makes the cream even tastier.
6. Place a layer of cream on the cooled dark cake layer.
7. Cut the white sponge cake into small 1.5 cm cubes.
8. Dip the pieces into sour cream and lay out a mound of them, carefully compacting them. Cover the Pinscher preparation with cling film and place it in the refrigerator for a short time.
9. Melt the chocolate for cake decoration in a water bath. Any chocolate bar will do: milk, coffee, etc. The aroma of the treat will give the cake an unusual taste.
10. Use a spoon to “curl” chocolate waves on the cooled cake.

The dessert should sit for several hours. “Pincher” with condensed milk will decorate any holiday table and will please all guests.

Cake “Curly Pinscher” with bananas

A delicious “lazy” dessert is prepared in a matter of minutes and gives pleasure that is not inferior to a classic cake. In front of you is a “Pincher” with bananas, but made from gingerbread!

For a small brownie cake you will need:

• gingerbread cookies (regular, chocolate, etc.) in any glaze - 300 g;
• banana – 1 pc.;
• fat sour cream (from 30% or more) – 200 g;
• powdered sugar - a little less than 0.5 cups.

For the glaze:

• sugar – 1.5 tbsp. l.;
• cocoa powder – 1 tbsp. l. without slide;
• water – 2 tbsp. l.;
• butter - about 30 g.

Step by step recipe:

1. Cut the gingerbread into large pieces: approximately 2x2 cm.
2. Thoroughly beat sour cream with powdered sugar.
3. Mix gingerbread and sour cream.
4. Cut bananas into circles.
5. Gently tamping down, lay out the gingerbread-banana mound.
6. Leave the future Pinscher to cool for 20 minutes.
7. For the glaze, mix cocoa with sugar, dilute with water, add butter, and bring the mixture over low heat until thickened and glossy. The smooth consistency should look like liquid chocolate.
8. Drizzle glaze evenly over cake. Banana Curly Gingerbread Pinscher is ready!

To soak in the cream and acquire the desired softness, the dessert will need to sit overnight in the refrigerator. Morning coffee with a piece of aromatic cake on a saucer will be unforgettable!

Original taste with pineapple

Here is a classic version of sponge cake with a tropical twist. The exotic taste of pineapples gives this dessert its originality.

Light sponge cake:

• egg – 1 pc. (large);
• sugar and flour - 0.5 cups each.

Dark sponge cake:

• eggs – 2 pcs. (large);
• sugar and flour - 2/3 cup each;
• cocoa – 1 tbsp. l.

• sour cream, fat content from 30% and above – 400 g;
• sugar – 1 glass;
• vanillin.

• canned pineapples - 1 small jar;
• walnut kernels – 80 g.

Step-by-step preparation:

1. Beat eggs with sugar until smooth and textured.
2. For a vanilla sponge cake, add flour, and for a chocolate sponge cake, add a mixture of flour and cocoa.
3. Bake the biscuits one at a time at 160 degrees in the oven. Cool directly in the molds and cut into equal pieces, 2x2 cm squares.
4. At maximum speed of the mixer, beat sour cream with sugar and vanilla, cool. The cream should remain in the refrigerator for about 20 minutes.
5. Chop the nuts, cut the pineapples into small cubes.
6. Place biscuit slices in a heap on a dish, periodically sprinkling with nuts and pineapples, pouring cream over them. On top - cream and, if desired, decor from chocolate swirls.
7. Leave to soak.

The cake turns out very juicy: cream and pineapples work perfectly in tandem. The nuts add just the right crunchy tartness, and the chocolate coating adds a nice touch. The dessert is good both whole and cut. Your loved ones will ask for more!

With sour cream layer

Another version of the “Curly Pinscher” with sour cream cream is strawberry cake. A delicious sponge cake with juicy berries will decorate even a romantic evening.

Products for the crust:

• eggs – 2 pcs. (if small - at least 3 pieces);
• sugar – 1 glass;
• sour cream 20% - 2 cups;
• condensed milk – 1/2 standard can;
• flour - 2 heaped glasses;
• cocoa powder – 1 tbsp. l.;
• baking powder – ½ sachet;
• vanillin.

• fresh strawberries – 150 g.

• sour cream, fat content from 30% – 2 cups;
• sugar – ½ cup.

For the glaze:

• sugar – 4 tbsp. l.;
• cocoa powder – 1 tbsp. l.;
• melted butter – 1 tbsp. l.;
• milk, fat content from 2.5% – 2 tbsp. l.

How to make a Curly Pinscher cake:

1. Mix flour with baking powder and cocoa.
2. Using a mixer, turn the eggs and sugar into foam, add sour cream and condensed milk, and beat again.
3. Combine both mixtures, add vanillin flavoring.
4. Pour the resulting dough onto a baking sheet, smooth the layer, and bake at 180 degrees.
5. For cream, it is better to pre-cool the sour cream. Mix with sugar in a mixer until the grains disappear.
6. Cut out the round base of the future “Pincher” from the cooled cake. Break the baking scraps or cut them into 2x2 cm pieces.
7. Design a cake. Place cling film in a deep container: this technique will make it easier to remove the dessert.
8. Layers should be alternated according to the principle: cream, sponge cake, strawberries. Add until ingredients are gone.
9. Top with a generous layer of cream and the cut out base of the cake. Let cool for at least an hour.
10. While the cake is in the refrigerator, prepare the frosting. Mix sugar with cocoa, combine with milk and melted butter, heat the mixture over heat until smooth and glossy.
11. Remove the cake from the container and place it on the base, simply turning the bowl over. Remove the film.
12. Cover the sour cream evenly with glaze and place it in the refrigerator for soaking. It is better to make the cake a day before the holiday. To soak in and become a real tasty “Curly Pinscher”, the dessert will need at least 12-15 hours.

"Curly Pinscher" in a slow cooker

A cute Pinscher cake from a set of standard ingredients is easy to prepare in a slow cooker. The taste is not inferior to the classic one, and both adults and children will like the original colorful look!

For the biscuit you will need:

• flour - 3 cups;
• sour cream, 20% - 1.5 cups;
• sugar – 1.5 cups;
• condensed milk – 2/3 cans;
• chicken eggs – 3 pcs. (large);
• baking soda – 1 tsp. with a slide;
• vanillin;
• cocoa – 2 tbsp. l.;
• butter – a small amount to grease the bowl.

Products for cream:

• sour cream (preferably homemade, fat content 30% or higher) – 850 g;
• powdered sugar – 4-5 tbsp. l.

Glaze composition:

• cocoa – 3 tbsp. l.;
• sugar – 4 tbsp. l.;
• milk – 5 tbsp. l.;
• butter – 90-100 g.

How to prepare dessert:

1. Beat the egg-sugar mass until foamy. The grains should dissolve.
2. Pour baking soda into sour cream and stir.
3. Combine both compositions, add condensed milk.
4. Add flour in small portions, add vanillin: knead into a soft dough.
5. Separate about half and add cocoa to it.
6. Grease the multicooker bowl with soft oil.
7. Pour in the light batter, then add the chocolate batter.
8. To create a “zebra” effect: run a spatula over the dough, grabbing both layers.
9. Prepare the biscuit in the “Baking” mode. It will take an hour to be ready. Then remove and let cool completely.
10. Cut with a wide knife into two unequal parts: the thinner one will become the base of the cake. Cut the second part into 2x2 cm cubes.
11. Beat sour cream cream with powdered sugar.
12. Place the biscuit cubes in a container with cream and mix carefully.
13. Grease the base cake with cream or sour cream, and construct a mound of soaked biscuit pieces on top.
14. Make glaze from cocoa, sugar and milk. Stirring, bring to a boil, add oil, continue cooking. After a few minutes the fudge will thicken. Remove from heat and let cool slightly.
15. Finish preparing the cake with chocolate decor. Apply swirls of glaze with a pastry syringe or spoon.
16. Leave to cool.

After a few hours, the “Curly Pinscher” will be soaked in cream and fondant and will become a wonderful dessert. Tender pieces of biscuit will simply melt in your mouth!

Cooking with kefir

The cake layers for the Curly Pinscher biscuit can be made from kefir dough. Here is a recipe for a democratic dessert with the same sour cream and characteristic fondant.

Take for the test:

• kefir, 2.5% and above – 1 glass;
• chicken eggs (large) – 3 pcs.;
• sugar – 1 glass;
• slaked baking soda – 1 tsp;
• flour – 1 glass;
• cocoa – 3 tbsp. l.;
• vanillin - to taste.

Cream composition:

• sour cream 30% – 300 g;
• sugar (or powdered sugar) – 1 cup.

• milk – ½ cup;
• sugar – 4 tbsp. l.;
• cocoa powder – 2 tbsp. l.;
• butter – 30-40 g.

To add extra flavor:

• nuts (walnuts are better) and raisins.

Step by step recipe:

1. Combine the beaten egg-sugar mixture with kefir, flour, vanillin and soda (slaked with lemon juice or vinegar). Mix everything well. There should be no lumps.
2. Place exactly half of the dough in another container, add cocoa: use this mixture to bake a chocolate cake. Make a light sponge cake from the other half.
3. Using a knife, turn the vanilla cake into 2x2 cm squares.
4. Beat chilled sour cream with sugar (powdered sugar) at maximum speed of the mixer. You will get delicious sour cream.
5. Place the chocolate cake on a plate, brush with some of the cream, sprinkle with raisins and nuts.
6. Form a mound of light sponge cake pieces on top, dipping each one into the cream beforehand.
7. Cook the glaze. Add sugar and cocoa to boiling milk, keep on low heat for 5 minutes until thickened. Then put a piece of butter and cook for 3 minutes. You should get a smooth mass with a glossy chocolate sheen.
8. Decorate the Pinscher mound with icing and remaining nuts.

Your guests will definitely ask for the recipe: it’s a very beautiful and amazingly tasty dessert!

Dessert with prunes

Another version of the “Curly Pinscher” is a delicious condensed milk cake with sour cream and dried fruits.

• condensed milk – 1 can;
• cocoa powder – 2 tbsp. l.;
• sugar – 1 tbsp. l.;
• wheat flour – 1.5 cups;
• chicken eggs (large) – 2 pcs.;
• sour cream 20% - 1 glass;
• baking soda + lemon juice or vinegar – 1 tsp.

For the filling:

• dried apricots, prunes, walnut kernels - 1 cup each.

• sour cream – 2.5-3 cups (fat content from 30%);
• sugar – 1 glass.

For the glaze:

• sugar – 5 tbsp. l.;
• milk, fat content from 2.5% and above – 1/3 cup;
• cocoa powder – 5 tbsp. l.;
• butter – 40 g.

For decoration:

• dark chocolate - bar.

Preparing a “curly” cake:

1. Mix sour cream, pre-cooled and beaten eggs, sugar and condensed milk well.
2. Next, add flour and soda. Turn the mixer on high and make the dough. Divide into 2 parts, but unevenly: 1/3 and 2/3.
3. Bake a light cake from the smaller part.
4. Pour cocoa powder into the rest of the dough and bake a chocolate cake. After the biscuit has cooled, cut into pieces.
5. Make sour cream: beat cold sour cream with sugar.
6. To make the glaze, combine milk and sugar and place on the stove. After boiling, add cocoa. Stirring continuously, cook until the texture changes: the mass should thicken. A couple of minutes before completion, add butter.
7. Wash prunes and dried apricots, dry them, chop finely.
8. Apply cream to the white cake and sprinkle with chopped nuts and dried fruits. It is better to place the cake on the dish in which it will be served, otherwise it can be easily damaged.
9. Place a layer of dark pieces, dipping them in sour cream, fruit sprinkles and nuts. Continue in this order, forming a slide, until the pieces run out.
10. Pour glaze over the “Curly Pinscher” and sprinkle with grated chocolate.
11. Leave to soak in the wet cream for several hours.

Despite the long description of the process, the prune cake is prepared quickly and has a pleasant bonus - great taste!

Cherry cake “Curly Pinscher”

The cake with cherries turns out juicy and rich, has an excellent taste with a subtle fruity note. The dough with the addition of mayonnaise is very tender! Great option for a holiday!

To bake the cake, you will need for the dough:

• sugar – 1 glass;
• eggs – 4 pcs. (large);
• mayonnaise with any percentage of fat content, high-quality – 300 g;
• flour – 1.5 cups;
• baking powder - 2 tsp. with a slide;
• cocoa – 4 tbsp. l. with a slide.

For cream:

• sour cream, fat content from 30% and above – 700-750 g;
• sugar – 1 glass;
• condensed milk – 300 g.

For filling:

• sugar – 1 tbsp. l.;
• frozen pitted cherries - 3 cups (if in syrup - 1 cup).

For the glaze:

• chocolate – 150 g;
• milk – 2 tbsp. l.;
• butter – 30-40 g.

For decoration:

• coconut flakes - 3 tbsp. l. (put as desired).

How to cook:

1. Beat eggs with sugar until foamy, add mayonnaise, mix again.
2. Add cocoa, break up the lumps.
3. Pour flour and baking powder into the resulting liquid.
4. Bake in two round pans. The oven temperature should be about 180-190 degrees.
5. After baking, keep the cakes in the pans for a short time, then place them on a wire rack.
6. Sprinkle frozen cherries with sugar to taste, pour in a little water, and keep on fire for 3 minutes after boiling.
7. After cooling, drain the syrup: it will be useful later.
8. Cut each biscuit into 2 layers. One of the resulting four will become the base of the cake. You can immediately place it on a dish, and cut the other three into cubes.
9. Mix sugar, sour cream and condensed milk in a container, beat well. If the sour cream is sour, after evaluating the taste, you can add sugar.
10. Place cream on the crust and berries on top. Then add a layer of biscuit cubes, cream and cherries. The sponge cake can be topped with cherry syrup. At the same time, the taste will become sweeter and the texture even more delicate.
11. This should be repeated until the dessert ingredients are gone. There should be cream on top. Refrigerate for a couple of hours.
12. Melt the chocolate bar with butter and milk (be sure to use a water bath).
13. Pour the resulting cooled glaze over the cake and refrigerate overnight: the chocolate curls should harden and the cake should be well soaked.

The finished “Curly Pinscher” cake with cherries can be decorated using all your imagination and preferences: coconut flakes, mint leaves, fresh strawberries. Berries half immersed in glaze look original.

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By 03/05/2016

Lush, airy, tender, beautiful, covered with chocolate icing... All this is a description of an incredibly delicious cake called “Pincher”. After soaking, the cake turns out moist, and if you don’t skimp on the glaze, it becomes incredibly chocolatey (which will especially please those with a sweet tooth). By the way, the icing, which is prepared in a matter of minutes, tastes like real melted chocolate, so your guests won’t even notice the difference. Interested?

Ingredients

• For the test:
• chicken eggs - 2 pcs
• white crystalline sugar - 0.5 tbsp
• condensed milk - 0.5 cans
• sour cream - 200 ml
• wheat flour - 1.5 tbsp
• cocoa powder - 2 tbsp.
• soda (slaked) - 2 tsp.
• For cream:
• sour cream - 500 ml
• sugar - 250 g
• For the glaze:
• sour cream - 75 ml
• sugar - 75 g
• cocoa powder - 2 tbsp.
• butter - 50 g

Step-by-step cooking process at home

1. To begin, beat the eggs with sugar until a stable snow-white foam appears. Then add condensed milk, sour cream, slaked soda and beat everything thoroughly again.



2. Add sifted wheat flour into the well-beaten mass.



3. Using light rotational movements, knead a homogeneous, slightly liquid dough and divide it into 2 approximately equal parts.



4. One part of the dough should be left as it is - white, and add cocoa powder to the second, kneading the aromatic chocolate dough.



5. Line a round baking pan with parchment lightly greased with vegetable oil. Pour the white dough into the prepared baking dish. Preheat the oven to 160 degrees. Bake the white crust until done on the middle rack (about 20 - 25 minutes).



6. With the second part of the dough (chocolate), do exactly the same as with the white one.



7. Carefully cut the baked and cooled cakes lengthwise into two equal parts.



8. Beat sour cream from sour cream and sugar.



9. We make the base of the cake from one half of chocolate and one half of white cake layer, generously coating them with cream.



10. Cut the remaining halves of the cakes into small square pieces. Then dip each of them into the prepared cream and place it in a neat, beautiful mound on the base of the cake.



11. Prepare the glaze: mix sugar with cocoa powder and sour cream. Cut a piece of butter into small slices. Place the butter on the bottom of the saucepan and top with the sour cream and chocolate mixture. Place the saucepan on the stove and, stirring constantly, heat the glaze until smooth. No need to boil!



12. Immediately pour the freshly prepared icing over the prepared cake.



13. After 3 - 4 hours, the Pinscher cake will be completely soaked and ready to eat. Enjoy the unique taste of the most delicate dessert!

If you delve into your old culinary notebooks, which were filled with copying recipes from magazines or from the words of friends, you will probably find in them a recipe for the Pinscher cake, which was popular in Soviet times. When many products were in short supply, the ingredients for this dessert could be found in any home. Therefore, baking this cake will not be difficult even now. Moreover, it bakes very quickly, and even the cream for it is easy to prepare - you just need to mix sour cream with sugar.

The cake got its name not from the breed of dog, as you might think when you first heard it, but from the famous English surname of a family that has long been famous for its culinary business. Most likely, it was one of the English Pinchers who came up with not only the recipe for the cake, but also its original design, which arouses the interest of guests just at one glance at the dish with this dessert. This interest will turn into a storm of delight when the cake is tasted, and you are guaranteed to enjoy the fact that you have pleased literally everyone.

Pinscher cake is one of the most satisfying desserts. By cutting off a small piece for tea, you will forget about the feeling of hunger for a long time, while getting real pleasure.