Monday, July 13, 2009

Pancho cake



Eera showing me the cake!

Yanna and Tom being silly!

Posted by Picasa

Tom and I were invited to Olya's birthday celebration yesterday. She served this awesome birthday cake called "pancho" that is one of the tastiest cakes we have had here in Russia. It had sour cream and cocoa inside. I could not find the exact recipe but I think this one comes close:

- "Zebra" Cake recipe -

Cuisine: Ukrainian, Russian, Yield: 8 Servings
· Ingredients
4 ea eggs
2 c flour
2 c sugar
300 g yoghurt
2 ts baking powder
2 tb cacao
1 c sour cream
1 c sugar

· Method
You'll need two separate mixing bowls
In each:
Mix 2 eggs + 1cup of sugar + 150g of yoghurt + 1 ts of baking
powder + 1cup of flour. Add 2 tb of cacao into one of the bowls.
Stir the batter thoroughly. Pour a tablespoonful of white batter
into the centre of a frying pan (or any vessel you use for baking
cakes). Then goes brown, white, brown till the bowls are empty.
Bake the cake till done.
Cream: whip 1 cup of sour cream with 1 cup of sugar. Put it to a
fridge. Cut the cake into three horizontal parts and spread
the cream over each of them. Use your
fantasy and combine various creams, jams.
When you cut the cake you'll see that slices will have zebra
stripes on sides.
Recipe source: Luba Vasilenko,Kyiv-Ukraine, circa 1999
Posted by Yuri Timohin


  1. Anonymous3:05 PM

    What is the oven temp to bake the cake?

  2. Here is the link for the recipe... it does not show a temp. Sorry!

  3. Thanks so much for visiting my blog Alida. It is nice to meet you.
    I read a couple of your posts - the cake looks yummy, and the work you and your husband do sounds very challenging.

  4. Oooo, I love pancho! Very common in stores in Russia but impossible to find here in America. The zebra cake recipe is not quite pancho as it misses most important part, cherries. Here is my version of real pancho:

    6 eggs
    3 c sugar
    1/3 tsp soda
    4 tbs cocoa
    1/2 tbs lemon juice
    2 c flour
    200g frozen or drained canned cherries (plums or pineapple can substitute)
    1 c nuts
    1 c sour cream (full fat)
    1/2 bar dark chocolate


    Cake: separate the egg whites from the yolks. Whip the whites to a firm foam (5-10 minutes with a mixer). Then, continuing to beat, in small portions add 2 cups of sugar. Add egg yolks (one at a time). Sift cocoa so that there are no lumps, and add to the dough and gently mix. Then slowly add the flour and soda, lemon juice at the very end.

    Grease the baking form and line with parchment paper, if desired. Pour batter and bake in the oven. Bake at 180C (350F) until done. If the surface is already baked but the center is not, cover the top with parchment parchment or foil. The cake bakes in about an hour.

    From the finished cold sponge cake cut off the bottom layer (2 cm/1 in), and the remainder cut into cubes of 3-4 cm. Whip the sour cream for about 5-10 minutes, until it is fluffy and airy. Add 1 cup sugar, beat another 3-5 minutes. Spread sour cream on the cake bottom.

    Lay the cherries, sprinkled with powdered sugar in advance, and nuts layer with cake pieces on the cake. Each piece of cake dip in the cream and layer on cake. Then again, cherries, nuts and pieces of cake - until cake is complete. Cover cake with remaining sour cream. Melt the chocolate in a water bath and sprinkle over cake in the characteristic pattern. (You may grate the chocolate and sprinkle instead of melting.)