Curly Pinscher recipe with sour cream and cherries. Recipe: Curly Pinscher Cake - with cherries and nuts

The amazing “Curly Pinscher” cake is very original, tender and tasty, so it’s hard to tear yourself away from it. It cannot be compared with store-bought desserts, as it is considered one of the lightest and most delicious cakes you can make. An important advantage of the cake is that it always turns out the first time. This recipe is quite old, so every housewife should have it. However, it is baked quite rarely, which is very strange and incomprehensible. There are many variations of Pinscher cake, but always with sour cream.

Cake Features

By rummaging through an old recipe notebook, you can probably find a step-by-step recipe for Curly Pinscher cake. When most food products were in short supply, the ingredients for the legendary Curly Pinscher cake could be found in every home. That’s why it’s easier than ever to prepare Curly Pinscher with cherries even now. As for the Pinscher cake, the recipe is very simple, and most importantly, the chocolate cake bakes very quickly. As for preparing the cream, it is made with condensed milk and sour cream, so it turns out incredibly tasty.

Before you learn how to make a cake at home using a step-by-step pinscher cake recipe, with photos and videos, you should understand its interesting name. As for the name of the Curly Pinscher cake, it did not come from the Doberman Pinscher dog breed, but from an English surname that was quite well known. The English family was engaged in the culinary business; probably one of them came up with the recipe for the legendary Curly Pinscher cake. Of particular interest to everyone is the unique and extremely original design of the Curly Pinscher cake. It is important to note that dessert can cause a storm of positive emotions and delight.

Regarding the Pinscher cake with cherries, we can say that it is considered a very nutritious, satisfying and incredibly tasty dessert. If you cut a small piece of cake with tea, you will forget about the feeling of hunger for a long time. In addition, you will get real pleasure and enjoyment.

Preparing Pinscher dessert in a slow cooker is much easier than in a conventional oven. This is due to the fact that the cake is more porous, airy, and requires a minimum of effort from you. However, you can cook the way you want.

Technology and recipe

Making a curly cake is very simple, just use an authentic and competent recipe, which is accompanied by photographs of the culinary process. A dessert like this is reminiscent of childhood, so it’s definitely worth making. The recipe with photo is perfect for any occasion: holidays or everyday life. You definitely need to learn how to make a cake, as it is very simple, affordable and very tasty.

The process of making Pinscher cake consists of several important steps. First you need to make the dough and bake the cakes. After this, you can start preparing delicious, delicate cream and glaze. The most interesting part of the recipe is assembling the cake. To diversify the taste, you can add any dried fruits and nuts to the dessert filling.

The finished dessert will surprise you not only with its taste and non-standard name, but also with its stunning appearance and design. Despite the fact that you need to tinker a little with cooking, the final result will please absolutely everyone. The total cooking time is about two hours.

Ingredients for the dough:

sugar – 180 grams;
chicken eggs – 2 pcs.;
flour – 2 cups;
sour cream - 1 tbsp.;
condensed milk – ½ can;
baking soda – 1 teaspoon;
cocoa powder – 3-4 tbsp. spoons.

Products for cream:

condensed milk – ½ can;
sugar – 1 glass;
sour cream (fat content 20%) – 200 milliliters;
cherries, nuts - 1 glass each.

Glaze ingredients:

butter – 50 grams;
sugar – 4 tablespoons;
milk – 5 tbsp. spoon;
cocoa – 5 tbsp. spoons or chocolate – 50 grams.

Cooking algorithm:

Beat the eggs into a saucepan or bowl, then you can add the required amount of sugar. Beat thoroughly with a mixer, after which you should add condensed milk, stirring continuously. The result should be a homogeneous and beautiful composition. Add sour cream, stir again.

The next step is to sow the flour using a sieve. This manipulation is extremely important, as it will enrich the flour with a sufficient amount of oxygen, which will allow you to get a tasty and airy cake. Extinguish the soda, add everything to the liquid mass, beat with a mixer.

The resulting dough should be divided into 2 parts. One should contain 1/3 of the entire mixture, and the second – ¾. The part with less dough goes into the oven. The result is a white cake.

Then add cocoa powder to the second part, stir thoroughly and bake the cake.

To prepare the cream, just beat fresh sour cream with condensed milk and sugar. To do this, it is better to use a mixer, so the cream will turn out much softer and airier.

The next step is preparing the chocolate glaze. In a bowl, combine sugar, cocoa powder or chocolate, milk, sour cream, stir thoroughly. Place on the stove over low heat and continue stirring until all particles are dissolved. Remove from heat, add oil.

Assembling the cake: the white cake layer should be placed on a plate and generously greased with the prepared cream. Place cherries on top, you can add chopped nuts.

As for the chocolate cake, you need to cut it into cubes, then dip it in sour cream, put half of the cherries on top. Sprinkle generously with nuts and cherries, then repeat the layer again. Make similar layers several times, fill with cream.

Then you will need slightly cooled chocolate glaze, pour it over the cake and sprinkle with nuts. As you can see, preparing such a dessert at home is extremely simple and straightforward.

If you find it difficult to prepare, then a special video recipe will help you, where everything is described in detail.

Thus, the curly pinscher is a divinely delicious, satisfying homemade cake that is as easy as pie to make. The only thing you need to do is follow the recipe and follow the cooking technology. Bon appetit!

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.

1. In the bowl in which you will knead the dough, beat the egg yolks and add sugar. Beat the products with a mixer at high speed until a lemon color and a fluffy air mass are formed.
Place the whites in a clean and dry container and add a pinch of salt. Place them in the refrigerator. While you work with other products.

2. Then sift flour and cocoa powder into the egg mixture through a fine sieve.

3. Place the whisk hook on the mixer and knead the dough until smooth.

4. Beat the egg whites with a mixer until a white, airy, stable foam forms and add to the dough.

5. Knead the dough until smooth. Its consistency should be like thick sour cream.

6. Cover the pan with baking parchment and pour in the dough. Send it to an oven heated to 180 degrees, where bake for about 40 minutes. Test doneness with a wooden toothpick - it should be dry. If necessary, bake the crust for another 5 minutes.

7. The finished cake will be quite tall. Cut it crosswise into two layers. One of them should be a part of the height of the total height of the product. Place the thin cake on the dish in which you will form the cake, and cut or break the large cake into medium-sized pieces.

8. Beat sour cream and sugar with a mixer until thick. The whipping time will be about 10 minutes. Wash or defrost the cherries and remove the pits.
Grease the base cake with cream and place some of the cherries on top.

9. Pour sour cream into the broken pieces of cake and mix well. Then add the cherries and mix again.

10. Place the mixed mixture with cream on the cake, forming an oval-shaped cake. By this time, melt the chocolate in a steam bath or in the microwave. But make sure that it does not boil, otherwise bitterness will appear and the taste of the product will change.

Sift the flour, baking soda and baking powder twice into a bowl.

Beat eggs with sugar (1 cup) until stiff, fluffy foam, add mayonnaise and beat well again.

Sift cocoa powder into the mixture. Use only good quality cocoa, then the color of the cake and its taste will be at its best.

Mix thoroughly with a whisk so that the cocoa powder is evenly distributed and there are no lumps.

Add flour, sifted with baking powder and soda, into the resulting chocolate mass, mix thoroughly with a whisk. The dough may seem runny, but that's okay.

Line two molds with a diameter of 18-20 cm with parchment paper. Pour the batter into the prepared pans.

Bake the cakes in the oven at 180 degrees until done for about 20 minutes, but it’s better to keep an eye on them. The cake should be elastic, but tender.

Remove the cakes from the oven, let sit in the pan for about 5-10 minutes, remove the cakes to a wire rack and let cool completely.

Meanwhile, prepare the cherries. You can use cherries in syrup (drain the syrup) or frozen berries, like I did. In this case, you need to remove the cherry pits, if any (you will need about 2 cups of cherries), put the berries in a ladle, add sugar to taste and bring to a boil, boil for about 2-3 minutes. Let cool, drain the syrup, but do not pour it out.

While the cherries are cooling, cut one cake layer into two layers, place one on a flat dish - this will be the base, and cut the second into arbitrary cubes. Cut the second cake in the same way.

Pour sour cream into a mixer bowl, add half a glass of sugar and pour in condensed milk. Whip the cream and then taste it for sweetness. If desired, you can add more sugar, especially if the sour cream tastes sour.

Place a few tablespoons of cream and a few cherries on the bottom base layer.

Then a layer of cake cubes, again cream and cherries. If desired, you can add a little cherry syrup to the cake, so the cake will be even more tender. Repeat layers until the end of the cream and cake layer. The top layer should be cream. It is advisable to let the Pinscher cake with cherries stand in the refrigerator so that it soaks and takes shape.

Dough:

– 400 g.
Eggs – 3 pcs.
Sour cream - 200 gr.
Sugar – 1 glass
Baking powder – 2 tsp.
Cocoa - 3 tbsp. spoons

For sour cream:

Sour cream (any fat content) - 1 l.
Sugar – 1 glass

For chocolate glaze:

Cocoa – 4 tbsp. l.
Sour cream - 4 tbsp. l.
Butter - 40 gr.
Sugar - 6 tbsp. l.

Pinscher cake recipe

1. Beat eggs with sugar. Add sour cream. Mix. Add cocoa, baking powder and flour. Knead a homogeneous thin dough.

2. Transfer the dough into a baking dish and bake for 40 minutes at 185 degrees. You can also bake the crust in a slow cooker. In the “Baking” mode, bake for 70 minutes at 160 degrees.

3. Cut the cooled cake in half.

4. Beat sour cream with sugar with a mixer. Even if the sour cream is liquid and poorly whipped, it’s not scary. Sour cream of any fat content is suitable for this cake. We break one cake into pieces. If the cherry is frozen, then it must be thawed.

5. Mix pieces of cake with cherries and cream.

6. Prepare the glaze. Mix cocoa, sour cream and sugar in a small saucepan. Place on low heat and cook, stirring continuously, for 10 minutes. Then add the butter and stir until the butter is completely dissolved. Leave the glaze to cool for 10 minutes.

7. Grease the bottom cake with sour cream and place pieces of cake with cherries and cream on top of it. Top the cake with chocolate glaze. The glaze can be applied randomly to allow the sour cream to show through. Or you can apply it in a continuous layer.
Delicious Pinscher cake with cherries ready! Bon appetit!