Pancho cake with fresh cherries and walnuts

Category: Confectionery

Ingredients
Butter biscuit:
Granulated sugar	1.5 cups
Eggs	4 things.
Butter	200 g
Cocoa	2 tbsp. l.
Baking powder for the dough	1 sachet
Flour	1.5 cups
Cream:
Granulated sugar	1.5 cups
Eggs	2 pcs.
Flour	1.5 tbsp. l.
Milk	1.5 cups
Vanillin	optional
Butter	50 g
Filling:
Fresh pitted cherries	300 g
Shelled walnuts	1 glass
[/ b] Decor: [/ b]
Chocolate bar or chocolate icing
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Glass	= 250 g

Cooking method

Butter biscuit:
Beat eggs with sugar with a mixer. Add softened butter and beat together. Then gradually add: flour, cocoa, baking powder and mix the dough with a spoon until smooth. Pour the dough into biscuit tins and bake 2 cakes.
You can, alternatively, divide the dough into two equal parts and add cocoa to only one of them. In this way, bake 1 light biscuit, the other dark.
Cooking while the cakes are cooling
Cream:
In the bowl where it will be brewed, you need to beat eggs and sugar with a spoon, add flour and vanillin, beat the mass until smooth. Then pour in cold milk and stir. Put on fire and bring to a boil, stirring continuously with a spoon. Add butter to the hot cream, then cool it to room temperature.
Assembly:
One of the biscuit cakes must be cut lengthwise into 2 parts, one of which will serve as the basis for assembling the cake. Cut the rest of the biscuit into cubes of about 2 by 2 cm.
Add pre-chopped walnuts and pitted cherries to the cooled cream, mix and pour the whole mass into a dish with chopped biscuit cubes.
It is convenient to collect such a cake in a ring. Put the cubes soaked in cream on a biscuit base, press, shape into a pyramid and align.
Pour the finished cake with melted chocolate or chocolate icing and sprinkle with chopped nuts.