Pancho cake with bananas and yogurt

Tip: tap a step to mark it as done.

1. Plain cake

   Pour the yogurt into a bowl and use the same cup to measure the sugar and flour. Mix the yogurt with the egg and sugar. Combine the flour with the baking soda, add it to the yogurt mixture, and mix until smooth. Pour the batter into a greased and floured 22–24 cm round cake pan.

2. Bake

   Preheat the oven to 200°C (400°F). Put the pan in the oven, reduce the temperature to 180°C (350°F), and bake for about 25 minutes. Prepare and bake the cocoa cake the same way, adding the cocoa powder with the flour.

3. Cut into cubes

   Let the cakes cool, then cut each one in half horizontally. Reserve one layer for the base and cut the remaining three layers into cubes about 2 cm across. Slice four bananas into rounds.

4. Shape the mound

   Place the reserved cake layer on a cake plate and spread with 200 g of the yogurt. Gently fold the cake cubes together with the bananas and remaining yogurt. Let them soak briefly, then pile the mixture onto the base in a mound.

5. Chocolate topping

   Melt the chocolate with the oil in a bowl over simmering water and spread it over the mound. Slice the last banana into rounds, place them on the chocolate, and sprinkle with the chopped walnuts.

6. Chill

   Refrigerate the cake until set, at least 3 hours or preferably overnight.

Tip: Fold the cake cubes into the yogurt gently so they do not fall apart. If the mixture is too soft to hold a mound shape, refrigerate it for 30 minutes before shaping.

This recipe was translated from the Slovak original: Torta Pančo – kopček z jogurtových korpusov s banánmi