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Cake “Sancho-pancho” with peaches
How to cook Cake “Sancho-pancho” with peaches
Step 1
Cut the peaches into quarters, remove the stones, cut each quarter into 2-3 more parts. Melt the butter and sugar in a frying pan, put the peaches, fry over high heat, 2-3 minutes.
Step 2
Put the peaches in a colander set in a bowl, cool. Save the drained juice.
Step 3
For cream, beat cold sour cream into a fluffy mass. Then, without turning off the mixer, gradually pour in the powdered sugar and add the peach juice and zest.
Step 4
For the biscuit, use a mixer to beat the eggs and sugar into a fluffy foam (about 7 minutes) and add starch, flour and baking powder through a strainer. Cover the form with parchment, grease with oil and sprinkle with flour, shake off the excess. Pour in the dough, bake at 200 ° C for 7-10 minutes. Cool slightly and break the biscuit into pieces of 1.5–2 cm.
Step 5
Mix the sponge cake with cream and peaches, put on a dish in a pile and refrigerate for 4 hours.
Step 6
Melt the chocolate broken into pieces in the cream heated to a boil, pour over the cake and return to the refrigerator for another 2-8 hours.
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