Cake recipe baking in a frying pan. Cake crusts in a frying pan: recipes and cooking secrets

26.03.2024

Transmission

For a dinner party, you can quickly and easily prepare a delicious dessert. It doesn't even require an oven. We present a variety of pancake options.

Ingredients: can of uncooked condensed milk, egg, 3.5 - 4.5 tbsp. flour, 1 tsp. baking powder, 1.5 tbsp. thick sour cream, 4 tbsp. l. granulated sugar.

Condensed milk is poured into a deep bowl. The contents of the raw egg are also sent there. The components are mixed.
Sifted flour is added in parts. Baking powder is added immediately.
A loose dough is kneaded. When it stops sticking to your fingers, you can divide the mass into 8 approximately equal parts.
Each piece is not rolled out thinly. It should be equal in diameter to the frying pan.
Punctures are made in several places in the crust with a fork.
The pieces are fried on a dry surface on both sides.
The finished cakes are laid one on one and cut to size.
For the cream, whip sour cream with sand.
The cake is coated with the cream from the previous step and assembled.

The resulting cake in a frying pan with condensed milk is decorated with crumbs from the scraps from the cakes.

Preparing chocolate dessert

Ingredients: 1.5 tbsp. first-grade flour, a full glass of milk, 2 eggs, a glass with a slide of granulated sugar, 310 g of butter, small. a spoonful of baking soda, 45 g of cocoa, a can of uncooked condensed milk.

First, the contents of the raw eggs are poured into a bowl. Sugar is poured on top. The mass is whipped. The sweet grains should dissolve.
Add 70 g of melted butter and cocoa powder. Next, you can add flour and quicklime soda in portions. Thick dough is kneaded. It should be like for frying pancakes.
The cakes are baked in a well-heated frying pan, greased with fresh lard. Prepare with the lid closed. After a couple of minutes, each cake is turned over. The second side is fried without a lid for about half a minute.
As a result, there should be 8 - 9 cakes on the plate.
The rest of the butter softens and combines with condensed milk. The mass is whipped. The remaining cakes are smeared with it.

The resulting chocolate cake in the frying pan should stand in a cool place for a couple of hours.

Napoleon in a frying pan - tasty and simple

Ingredients: 3 tbsp. first-grade flour, 2 tbsp. granulated sugar, 310 g butter, ½ tsp. slaked soda, a pinch of salt, 1 liter of milk, 6 eggs, a bag of vanilla sugar.

Half a glass of flour is poured out immediately. The remaining product is mixed with 60 g of softened butter, half of all sugar, 3 eggs, soda, salt.
A very soft, tender dough is kneaded. It is left to lie for half an hour.
The cream is prepared from all the remaining ingredients except oil. 2 tbsp of flour will be enough. l. The rest is suitable for rolling out finished cakes.
First, the cream is brought to a boil. Then it is simmered over low heat until thickened. As soon as this happens, the mass is removed from the heat. The remaining softened butter is mixed into the slightly cooled cream.
The dough is divided into 15 lumps. Each one is rolled out into a circle, sprinkled with flour and fried in a hot frying pan. The main thing is that the cakes do not burn, as they bake very quickly. The edges of hot cakes are trimmed with scissors.
The resulting bases are thickly coated with warm cream and stacked on top of each other.

The resulting “Napoleon” in a frying pan can be decorated with any chopped nuts. It is advisable that it be infused in the cold for 12 - 14 hours.

Instant honey cake

Ingredients: half a stick of butter, 90 g of liquid honey, 760 g of very fat sour cream, 1 small. a spoonful of vanilla sugar and 300 g of regular sand, 410 g of flour, 3 eggs, 1 small. spoon of baking soda, lemon.

All the butter is cut into pieces and immediately placed in a saucepan. It comes with regular sugar (120 g) and bee honey. On the stove over low heat, the mass is heated until smooth and the sweet grains are completely dissolved. Do not bring the mixture to a boil.
Soda is added to the hot mixture in the saucepan. The dough base should lighten and foam slightly.
The mixture is poured into a bowl for kneading the dough. When it has cooled slightly, you can add the eggs one at a time, actively mixing the ingredients with a whisk.
Add sour cream (60 g). At the end, sifted flour is introduced a couple of times.
Knead the dough with a spoon until smooth. It will turn out viscous and sticky. But you don't need to add more flour. The bowl with the dough is covered with film and removed for at least 4 hours so that it compacts. It's great if you can leave it overnight.
The prepared dough is divided into 7 equal parts. Each one is rolled out and dusted with a small amount of flour. The cakes are fried in a dry frying pan with a thick bottom until lightly browned on both sides, after which they are carefully trimmed. The remaining pieces are ground into crumbs.
The remaining sour cream, two types of sugar, citrus zest and juice are mixed. Whisk until smooth and sugar dissolves.

The cakes are coated with cream and decorated with crumbs from scraps. The cake will be left to cool for at least 4 hours.

Cake "Smetannik"

Ingredients: a full glass of low-fat sour cream and 2 glasses of full-fat dairy product, 2 glasses of granulated sugar, 1 tsp. quicklime soda, a pinch of vanillin, 3 - 3.5 tbsp. flour.

Low-fat sour cream is mixed with half the sand and quicklime soda. All the flour is added at once. The elastic mass is mixed.
The dough is divided into 9 balls. Each is rolled out to the size of the pan and baked on its dry surface on both sides.
For the cream, beat the remaining ingredients.

The Smetannik cake is assembled from cooled cake layers coated with cream. To sprinkle the delicacy, crushed cake scraps or grated shortbread are used.

Cooking option with custard

Ingredients: 7 table eggs, 3 tbsp. granulated sugar, 4 tbsp. first-grade flour, a pack of butter, 2 tbsp. l. cream margarine, 620 ml milk, 2/3 tsp baking soda slaked with vinegar, a pinch of salt, 1 tsp. vanilla sugar.

Three raw eggs are beaten with 1/3 of the total stated amount of sugar. Add a pinch of salt, softened margarine, and slaked soda. The products are whipped again.
Add sifted flour (3.5 tbsp) in minimal portions.
The kneaded dough will “rest” under cling film right on the table for just under half an hour.
To make the custard, mix the remaining sugar, remaining eggs and flour. The components are whipped with a blender, after which half a glass of milk is poured into them.
The remaining milk is heated. The mixture from step four is poured into it in a thin stream. Bring the cream to a boil over low heat and immediately remove from heat. It needs to be stirred constantly.
Softened butter and vanilla sugar are added to the already cooled cream. It whips well.
Thin cakes are rolled out from the dough, pierced with a fork and fried on both sides.
All of them are generously coated with slightly cooled cream and stacked on top of each other.

Just a minute

Ingredients: 1 can of uncooked condensed milk, 3 tbsp. first-grade flour, 1 tsp. slaked soda, 760 ml milk, a pack of butter, 1.5 tbsp. granulated sugar, 3 eggs, a bag of vanillin.

Beat one egg well with slaked soda in any convenient way (lemon juice, vinegar). Add condensed milk and all the flour (except 3 tbsp).
The products are mixed well. The dough is divided into 8 approximately equal parts. Each one is rolled out, trimmed evenly and fried in a frying pan.
The remaining pieces are turned into crumbs with a rolling pin.
All other ingredients, except oil, are mixed in a saucepan and cooked until thickened.
The butter is added last. It should completely dissolve in the cream.

The cake is assembled in the traditional way. Each cake is generously topped with cream. The delicacy is decorated with crumbs from scraps on top.

Pancake treat recipe

Ingredients: 16 - 18 pancakes (diameter 22 cm), 40 g milk chocolate and 160 g dark chocolate, 3 tbsp. heavy cream, 6 yolks, 140 g granulated sugar, 3 apples, 3 tbsp. l. butter.

2 tbsp. cream are brought to a boil, but do not boil.
4 egg yolks are ground with 40 g of sand. The liquid from the first step is poured into this mass in small portions. You need to pour in the cream literally a spoonful at a time so as not to cook the yolks.
Next, the mixture is sent to a water bath and simmered until thickened, after which 110 g of dark chocolate is added to it. The cream is kneaded until smooth and left to cool.
Butter fat is heated in a frying pan along with sugar (80 g). When caramel begins to form, add miniature pieces of peeled apples. The fruits are fried until half cooked.
According to this recipe, cake layers in a frying pan will replace pancakes. They need to be thoroughly coated with the cream from step three. Also, each pancake is topped with some fried apples.

The remaining components are combined and simmered on the stove until thickened. The resulting glaze is poured onto the already assembled pancake cake.

Cake “Svetlana” without baking in a frying pan

Ingredients: a can of condensed milk, 730 ml of full-fat milk, a pack of butter, 3 tablespoons eggs, 3 tbsp. + 3 tbsp. l. flour, 1.5 tbsp. sugar, 1 tsp. soda and vinegar.

Three glasses of flour are mixed with an egg, soda slaked with vinegar, and all the condensed milk. You will get an elastic, tender dough that needs to be divided into 8 parts.
Each portion is rolled into a flat cake and quickly fried on both sides in a frying pan until golden brown. The cakes are trimmed evenly. The remaining parts turn into crumbs.
For the cream, mix all other ingredients except the oil. They dissolve in hot but not boiling milk. Butter is added to the prepared cream.
All cakes are coated with the still warm mixture.

The finished dessert is sprinkled with crumbs and infused for about an hour at room temperature.

With curd cream and berries

Ingredients: 3 eggs, 360 g low-fat cottage cheese, a pack of butter, 160 g sour cream, half a can of condensed milk, 90 g margarine, 1 tbsp. sugar, 140 ml milk, a pinch of salt, 8 g baking powder, 2 tbsp. flour, 1 tbsp. berries

The margarine is melted and cooled.
Beat the eggs with half the sugar and salt.
Sour cream, flour with baking powder and cooled liquid margarine are added to the mixture from the last step.
The resulting thick dough is diluted with milk.
From it, cakes are baked on both sides in an oiled heated frying pan. The resulting “cakes” are completely cooled.
To make the cream, the cottage cheese is blended with a blender. The softened butter is whipped, mixed with condensed milk and the remaining sugar. Grinded cottage cheese is added to the mixture. It is beaten well until the sand is completely dissolved.
Each cooled cake is coated with cream. Berries are randomly scattered over it. The smoothest and most beautiful of them will be located on the last cake layer.

The finished delicacy is put into a cool place to steep for a couple of hours.

Cake "Emerald Turtle"

Ingredients: standard pack of cottage cheese, 3 eggs, 2 tbsp. sugar regular sugar and a pinch of vanilla, 380 g flour, 1 tsp. soda, vinegar to extinguish it, half a liter of full-fat milk, a pinch of fine salt, 140 g of butter, 5 large soft kiwis.

Two eggs and 1 tbsp. sand are beaten together with a mixer. The mass should become homogeneous. There is no need to achieve special splendor. Gradually add flour in small portions and a pinch of salt (80 g) to the mixture.
The milk is poured into a saucepan and heated over low heat. The liquid that begins to boil is poured into the whipped mixture from the first step. Next, it is returned to the milk saucepan and placed in a water bath.
The cream is heating up. At the same time, you need to continue whisking it, but with a whisk. When the mass thickens, it is mixed with a spatula. Vanilla sugar is added to it.
The finished cream is left to cool under the lid. It needs to be stirred periodically. Add separately whipped softened butter to the cooled mixture.
For the dough, the cottage cheese is blended with a blender along with the remaining sugar and egg. Slaked soda is mixed into the resulting mass.
Gradually add all the remaining flour.
The dough is divided into 6 - 7 parts, each of which is rolled out into a circle and placed on a frying pan. The workpiece is pierced in several places with a fork.
The cakes are baked one at a time on both sides in a dry frying pan.
The blanks are coated with cream and laid out on top of each other. Between them are thin circles of kiwi.
One of the fruits is divided in half. The head and legs of a turtle are cut out of it.
The remaining thin kiwi circles are laid out on the surface of the resulting cake.

Externally, the treat will resemble a turtle. Little ones with a sweet tooth will especially enjoy this delicacy.

Quick Snickers with peanuts

Ingredients: 270 g of peanuts, a can of boiled condensed milk, half a liter of very heavy cream, a glass with a slide of sugar, 1.5 tbsp. natural unsweetened yogurt, 1 tsp. soda, a bag of vanilla sugar, a pinch of salt, flour.

Yogurt combines with two types of sugar. The components are mixed well.
Pour soda into the dough base and add salt.
The flour is poured in after the fact. Its exact quantity depends on the quality of the product. The result should be a soft and elastic dough. It will infuse under the film while the remaining ingredients are prepared.
Peanuts are fried in a dry frying pan, peeled and ground in a blender. There should be pieces of different sizes left.
For the cream, whip the heavy cream with a mixer. Condensed milk is added to them. The beating is repeated.
The dough is divided into 6 pieces. Each is rolled out and fried on both sides in a dry frying pan until golden brown and bubbly.
The cooled cakes are stacked on top of each other and trimmed evenly.
Each one is coated with cream and sprinkled with pieces of peanuts.

The top is decorated with a large number of nuts. It is very important that the finished cake rests in the refrigerator.

For the dough, sifted flour is kneaded with eggs, salt and vodka. The mixed mass is covered with cling film and left for half an hour.
The prepared dough is rolled out very thinly and cut first into strips and then into noodles. The width of each piece should be about 3 mm.
The dough noodles are lightly dried on a tray lined with a towel to prevent them from sticking together.
Oil is heated in a cast iron frying pan. Dough noodles are fried in it in small portions. As a result, it should become creamy.
Place the fried dough on a sieve to remove excess oil.
Melt sugar and honey in a separate frying pan. When the sand is completely dissolved, the mixture is poured onto the dough.
The ingredients are carefully mixed.

With wet hands, the dessert is laid out on a plate in a heap and lightly compacted.

Instant Carrot Cake

Ingredients: egg, 25 g oatmeal, the same amount of corn starch, 60 ml milk, 120 g juicy sweet carrots, 90 g sugar, 1 tsp. baking powder, 130 g soft cottage cheese, a pinch of grated lemon zest.

Mix milk, half sugar, egg.
Oatmeal and starch are also poured here. The mass is left for 10 - 12 minutes to swell.
Baking powder, starch, and finely grated carrots are added.
The dough is poured into a wide frying pan. The cake is baked on both sides.
To make the cream, mix cottage cheese, remaining sugar and lemon zest.
The cake is coated with the mixture.
Next, it is cut into 4 parts, which are stacked on top of each other.

You can try the cake in half an hour.

Pancake cake with fruit

Ingredients: 20 thin pancakes, a full glass of heavy cream, 260 g Ricotta cheese, 90 g sugar, 60 g milk chocolate, 320 g fruit.

According to any suitable recipe, 20 thin pancakes are baked in a frying pan.
For the cream, the cream is whipped with cheese and sand.
And the resulting fluffy mass from the last step is mixed with grated chocolate.
Each pancake is laid out on the frying pan one after another and generously coated with cream.

Since ancient times, people have created recipes for sweet pastries, cakes and pastries. Their main ingredients were milk, butter, sugar, eggs and flour, but how many different combinations of these products are presented in cookbooks! Some of them will require a lot of time and skill, for example, multi-tiered wedding cakes. Others are easy to bake in the evening to pamper your loved ones with a delicious dessert.

Cake is one of the simple homemade dishes that can be prepared in less than an hour. A spontaneous party, the desire of guests to come in for tea after dinner in a restaurant, or a joyful family occasion will not be complete without dessert. If there is a good company store with sweets on the way home, you can choose a treat there, but a cake prepared by the hostess will cause real delight.

If you don’t have time to preheat the oven and set the dough for yeast dough, but the ingredients necessary for the cake are available, the most accessible recipes for cakes in a frying pan remain. They mainly consist of cakes that are fried on the stove in a few minutes.

The crust dough is quick to make. It contains affordable ingredients, so there is no need to run to the store for rare spices or additives.

It will take some time to prepare the cream, especially if it is custard. For an experienced housewife who has cooked it more than once, the process will take only 15-20 minutes, but when the skills are lacking, it is better to opt for butter cream.

Knowing a couple of “duty” desserts will help you always stay on top and welcome even unexpected guests with a perfectly served table.

The most delicious and fastest cake recipes in a frying pan

Externally, a finished cake in a frying pan is no different from one baked in the oven. Usually the dough is divided into 8-9 pieces, from which the cakes are then rolled out. Their edges are trimmed with a bowl or round lid. The trimmings are fried separately and used to decorate the sides and tops of the baked goods.

Cake “Minutka” or “Svetlana”

This cake brought the whole family together at the table in Soviet times. The basis of the dough is condensed milk. A couple of cans always stood on the shelf of the thrifty housewife. Condensed milk itself is a wonderful delicacy, and it gives the cakes a special taste. Of course, you can’t cook them “in a minute,” but in 30-40 minutes. It is quite possible to assemble a cake.

Compound:

400 ml condensed milk;
800 g wheat flour;
750 ml milk;
2 eggs;
250 g granulated sugar;
1 tsp soda or baking powder;
1 tsp vanilla sugar.

The cooking procedure is as follows.

Pour the condensed milk into a bowl, pour 750 g of flour and baking powder into it (quench the soda with a few drops of vinegar), break the egg and mix thoroughly.
Divide the dough into 8-9 pieces depending on the diameter of the pan.
Roll out the first cake layer and cut off the uneven edges with a lid. Heat a frying pan without oil and fry the cake in it for 1-2 minutes. from each side.
While the first cake is being prepared, roll out the second, etc.
Make the following from the remaining products: heat the milk in a ladle, but do not boil; beat the egg with granulated sugar, vanilla sugar and 50 g of flour; Gradually add the mixture to hot milk and cook until thickened.
Cool the cream, coat the cakes, including the top layer and edges of the cake. Fry the dough scraps, turn them into crumbs and sprinkle them over the top and edges of the cake. If time allows, put it in the refrigerator for 1-2 hours so that the cakes are well soaked.

"Smetannik"

The dough for “Smetannik” is kneaded in a matter of minutes. The main ingredient, sour cream, eliminates the need for butter and eggs. You can make a delicious, delicate cake under severe time constraints.

Compound:

600 g sour cream (at least 25% fat content);
450 g granulated sugar;
750 g wheat flour;
1 tsp soda;
vanillin - optional.

Mix 200 g of sour cream, flour, soda and 200 g of sugar in a bowl. Divide the dough into 8 pieces, roll out and bake the cakes.
Beat the remaining sour cream, gradually add 250 g of sugar and vanillin.
Combine the cakes with the filling, put the cake in the refrigerator for an hour, and in winter - on the balcony.

"Napoleon" in a frying pan

The composition of the dough for cake layers in a frying pan is different from that intended for baking in the oven. A simplified version of “Napoleon” is prepared in literally half an hour, but its taste remains unchanged.

Compound:

100 g granulated sugar;
750 g wheat flour;
600 ml milk;
200 g margarine;
150 g butter;
100 g cold water;
1 egg;
1/3 tsp. salt;
1 tsp vanilla sugar.

The cooking procedure is as follows.

Before kneading the dough, place a glass of water in it for 20 minutes. put in the refrigerator.
Sift 700 g of flour into a bowl, add ice water, salt and soft margarine. Knead the dough and place it for 30-40 minutes. in the refrigerator.
Beat eggs with both types of sugar, pour in 1/3 of the milk and sprinkle in the remaining flour. To stir thoroughly.
Pour the remaining milk into a ladle and heat it, then gradually add the prepared mixture to it. Stirring constantly, cook until thick. Once thickened, remove from heat, cool and mix with softened butter.
Divide the dough into 8 pieces, roll out the cakes and fry each one in an ungreased frying pan for 2 minutes on each side.
Combine the cakes with the filling and sprinkle with crumbs.

Honey cake

Honey makes the cakes dense and flavorful. The natural sweetener is felt in the dough, even when its volume is very small.

Compound:

3 tbsp. honey;
3 eggs;
450 g granulated sugar;
600 g flour;
300 g butter;
650 ml milk;
½ tsp. soda

The cooking procedure is as follows.

Beat 2 eggs with a whisk (not a mixer) with 150 g of sugar. Pour the mixture into a ladle, add 200 g of butter and honey and heat over low heat. When the butter melts, pour in the baking soda.
Remove from heat, gradually add 500 g of flour and knead the dough.
Divide it into 8 pieces and fry the cakes in a frying pan without greasing it with vegetable oil.
Align the edges of the finished cakes with a lid, turn the rest into crumbs for sprinkling.
Heat the milk in a ladle, add 200 g of butter, cut into pieces. Dissolve 300 g of sugar, 100 g of flour and pour the egg into the hot but not boiling mixture, stirring occasionally.
Cook the cream until thick, then cool.
Brush the cakes with it and sprinkle the tops with crumbs.

With condensed milk

Sour cream can be prepared in the simplest way, using condensed milk. The recipe will require a minimum of products and effort.

Compound:

400 ml condensed milk;
800 g wheat flour;
300 g sour cream (at least 25% fat content);
1 egg;
100 g granulated sugar;
1 tsp baking powder.

The cooking procedure is as follows.

Grind the condensed milk with the egg, mix the flour with baking powder and gradually pour into the dough.
Divide it into 8 pieces, roll it out and fry the cakes in a frying pan.
Beat the sour cream with sugar with a mixer and coat the cakes. Top them with crumbs, ground nuts or chocolate chips.

When cottage cheese is added to the dough, the cakes are especially soft and loose. They are easily soaked with filling, and their edges do not need to be aligned before frying. If you separate the uneven parts from the finished cakes, they will not be damaged.

Compound:

650 g fat cottage cheese;
300 g wheat flour;
500 ml milk;
200 g sour cream (at least 25% fat);
2 eggs;
250 g granulated sugar;
1 tsp soda or baking powder.

The cooking procedure is as follows.

Beat the eggs with half the sugar, add soda or baking powder, flour and 250 g of cottage cheese to the mixture. Mix everything thoroughly and divide into 8 pieces.
Fry the cakes in a frying pan, without greasing it with oil, on both sides. Trim the uneven edges with the lid and chop the removed parts with a knife.
For the cream, mix 400 g of cottage cheese, sour cream and remaining sugar in a bowl.
Grease the cake layers and sprinkle the top of the cake with crumbs. If desired, you can add ground nuts to it.

Pancake Tiramisu

Cake crusts in a frying pan can be replaced with pancakes. This cake does not need to be soaked in cream for a long time, it will immediately be tender. The pancake dough will turn out coffee-like by adding a glass of brewed coffee.

Compound:

450 g wheat flour;
300 ml of strong brewed coffee;
750 ml milk;
400 g mascarpone cheese;
200 ml heavy cream;
2 tbsp. powdered sugar;
2 eggs;
3 tbsp. granulated sugar;
1 tbsp. vegetable oil;
1 tsp salt.

The cooking procedure is as follows.

For the cream, mix mascarpone, cream and powdered sugar, beat with a mixer until smooth and put the mixture in the refrigerator.
Break the eggs into a bowl, add sugar and beat them with a whisk for 1 minute. Add salt, milk, gradually add flour, and finally dilute the dough with hot coffee.
Before baking, grease the pan with vegetable oil, pour the remaining oil into the dough and mix.
Bake enough pancakes to make the cake tall. The rest can be served with jam.
Coat the pancakes with filling and serve.

Snack pancake layer cake

Pancake tiramisu is a popular dessert, but there is a version of pancake cake for appetizers. An original presentation of the usual savory pancakes with a layer will decorate the table. One of many favorite types of filling is with fried mushrooms.

Compound:

350 g wheat flour;
550 ml milk;
500 g fresh champignons;
1 onion;
150 g hard cheese;
150 g soft processed cheese;
2 eggs;
2 tbsp. granulated sugar;
½ tsp. baking powder;
4 tbsp. vegetable oil;
1/2 tsp. salt.

The cooking procedure is as follows.

Finely chop the dill and grate the cheese.
Grind eggs with sugar, pour in milk, sift flour and baking powder. Add dill to the finished dough (leave a little for decoration), cheese and 1.5 tbsp. vegetable oil.
Bake pancakes in a greased frying pan.
Pour the remaining butter into another frying pan and fry the chopped onion. After 3 min. add sliced champignons, add salt and fry for 10-12 minutes, cover with a lid.
Place the bottom pancake on a dish, spread with melted cheese and place fried mushrooms and onions on top, cover with the second pancake and continue assembling the cake to the desired height. Grease the top and sides of the cake with melted cheese and sprinkle with the remaining dill.

The flour must be sifted so that the dough is homogeneous and the cakes are evenly baked.

When frying cakes in a frying pan, you should remember that they cook faster than in the oven and can burn.

You should not try to make cream and fry cakes at the same time. If you are distracted for even a minute, one of them can be ruined.

Conclusion

In India, where many different spices are grown, it is believed that each type or mixture has its own effect on a person’s mood. Westerners have long discovered the secret of a good mood - drinking tea with a sweet, delicious dessert in pleasant company.

A frying pan cake recipe will turn an ordinary dinner into a festive one, start a friendship with your neighbors and give you a reason to invite your friends for tea.

You won’t have to fuss with the cakes and cream for a long time, but the dessert will turn out excellent and multi-layered. Beautifully cut pieces of cake sprinkled with crumbs will be remembered for a long time, and experiments with the filling of a pancake snack can be continued indefinitely.

My name is Julia Jenny Norman, and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. Currently I help promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions here that charge you with positivity and give inspiration. In my spare time I study French medieval dances. I am interested in any information about that era. I offer you articles that can captivate you with a new hobby or simply give you pleasant moments. You need to dream about something beautiful, then it will come true!

“Minute” cake - a recipe that can be a real salvation for those housewives who, for some reason, have to do without an oven or simply lack time.

Thin cake layers are baked in a frying pan in literally a matter of minutes, and are in no way inferior to those prepared in the oven. They are just as tender, fragrant and soak well into any cream.

Honey, chocolate, sour cream, the most delicate curd, or the famous puff “Napoleon” - there are many options. Choose any one and make your loved ones happy.

Minutka cake in a frying pan - general principles of preparation

To bake cakes, you will need a wide non-stick frying pan or a thick-walled cast iron frying pan. To mix the ingredients of the dough or cream well, it is not necessary to beat with a mixer; this can easily be done with a whisk.

The cake consists of thin layers. They are baked from hard or rare dough, the preparation method of which depends on the specific recipe.

In order for the hard dough cakes to be well baked, after kneading it is divided into parts and rolled out into circles about 7 millimeters thick. Batter - pour into the center of the pan, then spread evenly with a spoon.

Bake the preparations over moderate heat. Before placing the rolled dough in the pan, be sure to pierce it several times with a fork so that it does not bubble, and turn it over during baking. The readiness of such preparations is determined by eye; they should only be slightly browned.

The liquid dough cakes are baked covered and not turned over. To determine their readiness, just touch the surface with your fingers; if it does not stick, it’s ready.

The finished cakes are coated warm or chilled, it all depends on the type of cake. How to properly coat the workpieces is specifically stated in the recipe.

Cakes baked in a frying pan are easily soaked with any cream, but most often custard or sour cream mixtures are prepared to coat the Minutka cake. To diversify the taste of the dessert, fruits or cocoa can be added.

For decoration, use crumbs made from cake scraps and the main cream. The crumbs can be supplemented with finely chopped nuts, chopped chocolate, coconut or fresh fruit.

The finished Minutka cake is never served immediately; in order to soak the dessert well, it should be placed in the refrigerator overnight.

Delicate curd cake “Minutka” in a frying pan with apricots

Ingredients:

Large egg;

200 gr. 9% cottage cheese;

A glass of beet sugar;

Butter, high quality, butter – 50 g;

Ripper - two spoons;

350 gr. wheat flour.

In cream:

Milk – 400 ml;

80 gr. sugar;

A tablespoon of starch, dry, fresh;

One egg;

A teaspoon of flour;

50 gr. liquid, heavy cream.

Additionally:

300 gr. fresh apricots;

Dark chocolate – medium-sized bar.

Cooking method:

1. Place a fine-mesh metal sieve over a wide bowl. Place cottage cheese mixed with sugar into it, add softened butter and grind with a spoon. Remove the sieve, break the egg into the curd mass and, thoroughly rubbing, stir in it.

2. Mix and sift the ripper with flour, add to the prepared mass and knead the dough with your hands. It should not be steep and at the same time stick well to your hands. Divide it into six approximately equal parts. Form them into balls and put them in the refrigerator.

3. Prepare the cream. Grind the sugar with the egg, add flour and immediately pour in 3/4 of the milk. Stir, crushing lumps with a spoon, and cook over medium-low heat. To prevent the mixture from burning, stir continuously, each time trying to reach the bottom of the pan. Remove the thickened cream from the heat, stir in vanilla and leave to cool.

4. Whip the chilled cream with the remaining milk and mix with the cooled brewed base, and temporarily refrigerate.

5. Roll out the pieces of chilled dough thinly, immediately trim the edges and bake until golden brown on both sides.

6. While not hot, but still warm, coat the cakes with cream during baking and place them in a stack. Each piece should take no more than two spoons.

7. When you place the last layer of cake, do not frost it. To soak, put the cake in the refrigerator for two hours, and place the remaining cream there.

8. Remove pits from apricots. Leave a few halves to decorate the cake, and puree the rest with a blender and mix with the remaining cream.

9. Grease the sides of the cake with the mixture and align the sides.

10. Decorate the surface of the dessert with the reserved apricot halves and sprinkle with fine grated chocolate.

Recipe for “Minute” cake in a frying pan with custard (made from condensed milk cakes)

Ingredients:

GOST condensed milk - standard can;

450 gr. wheat, first-grade flour;

One egg;

2 spoons of baking powder.

For the custard:

A glass of unrefined beet sugar;

Two large eggs;

Three tablespoons of wheat flour;

Vanilla powder – 15 g;

150 gr. high-fat, 82.5% butter;

Milk – 750 ml.

Cooking method:

1. In a short enamel bowl of suitable size, beat the eggs until foamy. Mix the egg mass with condensed milk, add flour sifted with baking powder and knead the dough. If you can’t immediately gather it into a ball, don’t add liquids, just knead it a little longer.

2. Roll the dough into a sausage and use a knife to divide it into eight equal pieces. Roll them into thin circles, slightly wider than the pan. Fry each side for about a minute, until lightly browned.

3. Stack the finished pieces and trim the edges with a sharp, heavy knife. Collect the scraps and grind them into crumbs.

4. Take a glass of milk and stir the flour in it, pour the mixture into the remaining milk, stir.

5. Add sugar grated with eggs, stir again.

6. Place the pan over medium-high heat and, stirring constantly, cook until thickened. Remove from the stove, add the butter, and after stirring, let it cool.

7. Coat the cakes with a slightly warm mixture, forming them into a cake; distribute the remaining mixture evenly on the sides.

8. Sprinkle the dessert on all sides with crumbs made from scraps and place in the refrigerator to soak.

Honey cake “Minutka” in a frying pan with simple sour cream – “Ryzhik”

Ingredients:

Two eggs;

Two spoons of honey;

A spoon of quicklime soda;

2 cups of first-grade flour;

50 gr. margarine or butter;

Unrefined sugar - glass.

In cream:

Fine white sugar – 200 gr.;

Fat, 30%, sour cream – 800 ml.

Cooking method:

1. Place honey in a bowl of suitable volume, add chopped butter, sugar and soda, grated with eggs. Place the container to heat in a water bath and, stirring continuously, heat until all the products have melted and the mass becomes homogeneous. This usually takes up to five minutes.

2. Remove the container from the stove, pour the twice-sifted flour into the foaming mass, and quickly knead the dough.

3. Divide it into seven balls, wrap each in cling film and leave to rest for half an hour in the refrigerator.

4. After this, roll out thin cakes and bake them in a dry frying pan. The main thing is not to overdry, otherwise they will not soak well.

5. Using a mixer, beat sour cream with sugar. To ensure that its grains dissolve well, add sand while beating in small portions, about two spoons at a time.

6. Align the edges of stacked honey cakes and coat them with cream. Coat the sides of the cake with the remaining cream mixture.

7. Decorate the top with crumbs from the scraps remaining after leveling the cakes.

Recipe for layer cake “Minute” in a frying pan - quick Napoleon

Ingredients:

1.5 cups sugar;

450 gr. quality flour;

Three eggs;

Spoon 9% vinegar;

Half a stick of butter or high-quality margarine;

A pinch of salt;

A spoon of soda.

In cream:

A liter of unpasteurized milk;

Three eggs;

A glass of refined sugar;

A stick of butter, good quality;

One gram of fresh vanilla powder;

Two tablespoons of fresh starch or flour.

Cooking method:

1. Pour the eggs into a bowl and start whisking them. When the mixture begins to turn white, continue beating and gradually add sugar. Then add the melted butter little by little. At the end, add soda, extinguishing it with vinegar.

2. Then, stirring the liquid with a spoon, add the entire measure of flour in small portions and knead a stiff, loose dough.

3. Roll it into a sausage and divide it into 12 pieces, which you form into balls. Roll each piece into a circle and bake the cakes. They cook very quickly and will require careful attention to ensure they don't burn. As soon as the bottom is lightly browned, immediately turn it over.

4. Let the baked cakes cool well, then smooth the edges with a knife. Place the trimmings in a bowl and crush, crushing with a masher, into crumbs.

5. Beat eggs with sugar, add flour, pour in milk and, stirring well, place on moderate heat. Stirring regularly, wait until it begins to boil, then add vanilla to the thickened mass, stir and remove from the stove.

6. Cool slightly, add butter and beat well.

7. Spread the cooled pieces with chilled cream and coat the sides with it.

8. Sprinkle the finished dessert with crumbs from scraps or finely chopped nuts.

Recipe for sour cream cake “Minutka” in a frying pan with sour cream and cocoa

Ingredients:

Three glasses of flour;

Fresh egg;

Granulated sugar – 200 gr.;

Spoon of soda;

A glass of rare sour cream;

Edible vinegar - dessert spoon;

100 gr. butter, high quality butter.

For chocolate cream:

2 tablespoons unsweetened cocoa powder;

800 gr. high-fat sour cream;

A glass, or a little less, of powdered sugar.

Cooking method:

1. Add sugar to a bowl with sour cream, stir, pour in the egg and beat well with a stiff whisk. Make sure the sugar is completely dissolved.

2. Quench with vinegar and add soda to the mixture, stir. Let sit for five minutes, add flour and knead into a thick, loose dough. Divide it into six pieces.

3. Alternately roll each into a circle 0.6 cm thick, bake the cakes in a frying pan.

4. After all the pieces are baked and stacked, trim their edges, cutting off the excess with a knife. Save the scraps.

5. Prepare the cream. Mix cocoa with powdered sugar and sift through a fine sieve.

6. Place the sour cream in a tall bowl or pan and beat for a minute with a mixer. Then, still whisking, add all the cocoa-colored powdered sugar, adding a spoonful at a time.

7. Spread the prepared cream over all the cakes. Coat the sides and surface well.

8. For decoration, use the set aside cake trimmings, crushed into crumbs. You can supplement it with crushed nuts or coarsely grated chocolate.

A simple recipe for Minutka cake in a frying pan with bananas (with kefir)

Ingredients:

Warm kefir – 1 tbsp.;

200 gr. sugar;

Two eggs;

Sweet butter or margarine – 50 g;

One and a half spoons of cocoa powder;

Soda – 1/2 tsp;

Wheat, first-grade flour - two glasses;

A spoon of spices mixed in equal parts: cardamom, cinnamon, nutmeg powder.

For the banana cream:

0.8 liters of cow's milk;

Two tablespoons of dry starch;

Three fresh eggs;

A glass of refined sugar;

1/2 tbsp. l. baking flour;

Natural butter – 100 g;

Two small bananas;

A small lemon.

Cooking method:

1. Kefir must be warm so that the soda is quenched better. Therefore, if you forgot to take it out of the refrigerator in advance, warm up the kefir by placing the package in a container with hot water.

2. Pour the fermented milk product into a bowl, add baking soda, stir and set aside temporarily.

3. In a separate bowl, beat the eggs with sugar. Melt and cool the butter.

4. When the kefir starts to bubble, first add the egg mixture and stir. Then pour in the melted and cooled butter and stir again.

5. Pour no more than a glass of flour into the prepared base, add cocoa with spices, beat until smooth.

6. Gradually adding the remaining flour and mixing it thoroughly, prepare a dough as rare as homemade sour cream, and let it “catch its breath” for a quarter of an hour.

7. Place a thick-walled frying pan over low heat and, after it has warmed up well, begin baking the cakes.

8. To do this, pour no more than three spoons of chocolate dough into the center of the frying pan and immediately spread it with a spoon over the entire bottom, cover with a lid. In about two minutes the cake will be ready. There is no need to turn it over. To check readiness, touch its surface with your hand; it should not stick.

9. You will get a total of seven such blanks. Stack them and leave them to cool under a towel.

10. Mix starch with flour. In a separate bowl, beat the eggs with sugar until foamy and, adding the starch-flour mixture, beat again.

11. Place the milk in a thick-walled saucepan over low heat. While vigorously stirring the boiling milk, add the egg mixture and leave to cook, stirring continuously, until thickened. Cool the cream.

12. Cut the bananas into pieces, add softened butter to them, pour in the juice from a whole lemon and blend with a blender.

13. Mix the prepared banana puree with the cream and spread the resulting mixture onto the cooled cake layers and sides of the cake.

14. You can decorate this dessert with coconut flakes, crumbs from cake scraps or chocolate chips.

“Minute” cake in a frying pan – technological tricks and useful tips

When rolling out the dough, it is not always possible to correctly calculate the size of the cake. In order not to miss, use the frying pan lid as a template.

It will be easier to transfer the dough from the table if you wrap it a little around the rolling pin beforehand.

If you need to cool the cakes before assembling, place them in a stack and cover with a slightly moistened towel, then the pieces will not dry out.

The main decoration of any holiday is undoubtedly the cake! You can buy a cake in a store, but you always want to please your loved ones with a homemade cake. Often you have to give up this idea because it takes a lot of time to prepare a cake, but you can find a way out of any situation...

You can make a quick cake! The cake layers for this cake are not prepared in the oven, but baked in a frying pan. It's quick and easy because each cake takes just a few minutes to prepare. This means that the baking process itself takes little time.

I suggest you try making cakes from poured dough, the recipe is based on the “Chocolate in boiling water” sponge cake. The cakes are soft, porous and perfectly soaked in cream.

Let's start preparing the cake layers in a frying pan by pouring flour, sugar, cocoa powder, baking powder and baking soda into a cup and mixing.

Mix milk, egg, vegetable oil in another cup.

Combine the liquid ingredients with the dry ones and mix with a spoon. Pour in boiling water.

Stir using a mixer. It turns out to be a fairly liquid pourable dough.

Heat a Teflon-coated frying pan (diameter - 22-24 cm) over a fire; no need to lubricate it with anything. Then reduce the heat to low, pour a ladle of dough (150-170 ml) into the frying pan, turning the frying pan to distribute the dough evenly. Cover with a lid and bake. The cake will be covered with holes. When the top of the cake is no longer sticky (it took me about 5 minutes), carefully turn it over (otherwise the cake will break) using a wide spatula or 2 spatulas.

And bake the next side for 30-60 seconds. On the other hand, the cake turns out smoother. From this amount of products you get 5-6 cakes (the number depends on the diameter of the frying pan), you should not make the cakes too thin.

Place the cake layers prepared in a frying pan on a wire rack with holes facing up, cool slightly and grease with your favorite cream. I greased it with sour cream.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

If there is little time to prepare a cake, then housewives will need a homemade recipe for making dessert in a frying pan. It cooks quickly, but this does not spoil its taste at all. The dessert layered with condensed milk is popular with adults and children; the recipe is often passed down from generation to generation.

How to cook a cake in a frying pan

To make a cake with condensed milk at home, you will need flour, butter and condensed milk. By mixing them with eggs and spices, cooks get a batter similar to a base for baking pancakes. Cocoa, coffee, chocolate chips, vanilla or cinnamon are added to it if desired. You can add sugar or sour cream, berries or honey for taste.

Cakes

After kneading the dough, it is divided into parts, from which thin cakes are baked in a cake pan. It is advisable to prick them with a fork so that the parts do not lose their shape during baking, which lasts exactly 60 seconds on each side. After making the base, the cakes are assembled and layered with a creamy filling of condensed milk, sour cream, butter or custard.

The finished biscuit dessert is decorated with nuts, berries, powdered sugar, and confectionery sprinkles. Before serving, be sure to let the treat sit in the refrigerator for 6 hours or overnight to allow it to soak evenly and melt.

Cake recipe in a frying pan with condensed milk

Finding a recipe for a cake with condensed milk suitable for any chef is not so difficult, because there are a lot of them. You can bake a light dessert yourself, decorate it with custard or chocolate filling. Experienced cooks will love Napoleon's step-by-step recipe or the option that uses boiled condensed milk. They will turn out very attractive in appearance and appetizing inside.

Condensed milk cake in a frying pan

Cooking time: half an hour.
Number of servings: 8 persons.
Calorie content of the dish: 300 kcal.
Purpose: for dessert.
Kitchen: author's.

How to cook a cake in a frying pan with condensed milk is described in the following step-by-step instructions. According to it, you will get an appetizing cake with custard, perfect for a children's or adult breakfast, friendly gatherings and decorating a gala feast. If desired, the impregnation can be made in any other way - oil, protein or with fruit syrup.

Ingredients:

condensed milk - can;
eggs – 3 pcs.;
soda – 5 g;
vinegar – 10 ml;
wheat flour – 0.6 kg + 40 g for cream;
milk – 0.75 l;
granulated sugar – 0.3 kg;
butter – 200 g.

Cooking method:

Mix condensed milk, one egg, add slaked soda.
After thoroughly kneading, add sifted flour and knead into a smooth, elastic dough.
Divide into eight parts, roll into a circle, fry each in a frying pan until browned for 30-60 seconds.
For the cream, break two eggs, add sugar and flour, pour in the milk. Cook until the mass thickens. While it is still hot, add butter.
Layer the cakes with cream and decorate to taste. Let it brew for two hours in the refrigerator.

Quick recipe

Cooking time: 35 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 321 kcal.
Purpose: for dessert.
Kitchen: author's.
Difficulty of preparation: medium.

A quick cake in a frying pan with condensed milk takes a little longer to prepare than half an hour, but it turns out tasty and appetizing. It can also be made with any cream; this recipe uses sour cream, which turns out tender and melting. The sweetness of the ingredients is not cloying, so the layer cake is eaten very quickly, and the household demands more.

Ingredients:

condensed milk - can;
eggs – 1 pc.;
soda – 10 g;
lemon juice – 10 ml;
flour - half a kilo;
sour cream – 0.4 l;
sugar – 3/4 cup;
vanillin – 10 g.

Cooking method:

Mix condensed milk with egg, slaked soda, knead the dough with flour.
Divide into nine cake layers, roll out thinly along the diameter of the pan, and prick with a fork.
Fry each cake on both sides.
For the cream, beat sour cream, sugar, vanillin with a mixer, layer the cake layers.
If desired, decorate with nuts and confectionery sprinkles.
Cool in the refrigerator and serve after two hours.

With boiled condensed milk

Cooking time: half an hour.
Number of servings: 8 persons.
Calorie content of the dish: 313 kcal.
Purpose: for dessert.
Kitchen: author's.
Difficulty of preparation: medium.

For those who do not like to bake in the oven, a cake made from boiled condensed milk baked in a frying pan is suitable. Tea drinking with such a cake will be tastier and more fun, and friends will certainly ask for the recipe for such a fragrant, rich delicacy. The dessert is optionally decorated with fresh bananas, kiwi or strawberries, but even without additions it attracts attention with its fresh taste.

Ingredients:

condensed milk - can;
boiled condensed milk - a jar;
eggs – 1 pc.;
soda – 10 g;
flour – 0.6 kg;
butter – 200 g;
walnuts – 100 g.

Cooking method:

Knead the dough from regular condensed milk, flour, eggs, soda. Form eight balls, roll each thinly, fry the dough layers in a frying pan on both sides for no longer than a minute.
Beat boiled condensed milk with butter, coat the cakes, assemble the cake. Garnish with toasted walnuts.

Simple

Cooking time: half an hour.
Number of servings: 8 persons.
Calorie content of the dish: 289 kcal.
Purpose: for dessert.
Kitchen: author's.
Difficulty of preparation: medium.

A simple recipe for cake with condensed milk is presented below. According to it, the main component is used in the baking dough plus in the layer. It turns out a richly flavored sponge cake in a frying pan, which does not take the housewife a lot of time to cook. It is advisable to decorate its surface with fresh fruits - kiwi, orange slices and pears to make it beautiful and appetizing.

Ingredients:

condensed milk - 2 cans;
flour – 0.45 kg;
eggs – 1 pc.;
soda slaked with vinegar – 10 g;
cream - a glass;
gelatin - sachet;
kiwi – 3 pcs.;
powdered sugar – 20 g.

Cooking method:

Beat the egg with one can of condensed milk, add flour. The dough should have the consistency of liquid sour cream.
Add soda slaked with vinegar and continue adding flour until you get a non-sticky dough. Divide into eight parts, roll each thinly and pierce with a fork.
Bake in a dry frying pan without oil for a minute on each side, cool.
Dissolve gelatin in half the cream, beat the other half together with the second can of condensed milk until fluffy. Add gelatin, heat until dissolved, add powder.
Layer the cakes with cream and decorate with kiwi slices.
Leave for 30 minutes at room temperature, put in the refrigerator (this will ensure a delicate taste), and serve after five hours.

Chocolate

Cooking time: half an hour.
Number of servings: 8 persons.
Calorie content of the dish: 292 kcal.
Purpose: for dessert.
Kitchen: author's.
Difficulty of preparation: medium.

How to make chocolate cake in a frying pan is described in the following recipe. The cakes are baked with the addition of cocoa powder, but you can use real chocolate chips, preferably from a milk bar. Due to the use of cocoa, additional sugar is added to the dough, because condensed milk alone is not enough. The fragrant cakes are layered with butter cream.

Ingredients:

condensed milk – can + 200 g for cream;
eggs – 2 pcs.;
sugar – 30 g;
cocoa – 30 g + 25 g for cream;
soda – 10 g;
vinegar – 10 ml;
flour – 0.4 kg;
butter – 100 g;
sour cream – 100 ml;
powdered sugar – 15 g.

Cooking method:

Mix condensed milk with eggs, sugar, cocoa and slaked soda. Add flour, knead the dough, divide into lumps, roll each one out.
Bake each for a minute on both sides, cool.
Beat butter with sour cream with a mixer, add condensed milk, cocoa, powdered sugar.
Fill the cakes with cream, sprinkle with chocolate chips, and use cherries for decoration if desired.

Napoleon

Cooking time: half an hour.
Number of servings: 8 persons.
Calorie content of the dish: 303 kcal.
Purpose: for dessert.
Kitchen: author's.
Difficulty of preparation: medium.

A simple Napoleon cake in a frying pan with condensed milk is popular among housewives because it requires minimal costs, and in the end it turns out delicious for almost everyone, according to reviews from culinary experts. Its thin cakes with sweet cream melt in your mouth. Those with a sweet tooth will like the result, but even those losing weight should try a piece.

Ingredients:

flour – 0.7 kg;
eggs – 3 pcs.;
soda – 10 g;
condensed milk - can;
vanilla sugar - a bag;
sugar – 0.3 kg;
milk - half a liter;
butter – 55 g.

Cooking method:

Beat condensed milk with egg, add slaked soda, three cups of flour. Knead the dough, make eight parts, roll out, prick with a fork. Grind the trimmings into crumbs.
Fry each cake in a dry frying pan using low heat for two minutes on both sides.
Beat sugar with the remaining eggs, pour in milk, add half a glass of flour, vanilla sugar. Place the mixture over low heat and cook until thickened, stirring constantly. Beat in the butter.
Layer the cakes with cream, decorate with crumbs, leave in the refrigerator for soaking.

Cake minute

Cooking time: half an hour.
Number of servings: 8 persons.
Calorie content of the dish: 298 kcal.
Purpose: for dessert.
Kitchen: author's.
Difficulty of preparation: medium.

Popular among many housewives, the one-minute cake without baking in a frying pan is made from fried cake layers, which are layered with airy, delicate cream. When preparing it, time is saved significantly; for comparison, it would take more than an hour to bake a cake in the oven, but here in just half an hour, a delicious, mouth-watering delicacy is completely ready to eat with tea or hot cocoa.

Ingredients:

flour – 0.6 kg + 40 g for cream;
condensed milk - can;
eggs – 1 pc. + 2 pcs. for cream;
soda – 10 g;
vinegar – 10 ml;
milk – 0.75 l;
butter – 0.2 kg;
sugar – 0.3 kg;
vanillin - package.

Cooking method:

Knead the dough from flour, condensed milk, eggs, slaked soda with vinegar. Divide into eight parts, roll out, fry in a frying pan.
Mix sugar, vanillin, milk, eggs, flour. Cook until the mixture becomes thick, add oil, beat.
While the impregnation has not cooled, grease the cakes with it, sprinkle the sides and top with crushed crumbs left after baking.
Leave to soak and serve after two hours.

Pancake

Cooking time: 1 hour.
Number of servings: 8 persons.
Calorie content of the dish: 321 kcal.
Purpose: for dessert.
Kitchen: author's.
Difficulty of preparation: medium.

The following recipe will help you figure out how to cook a pancake cake in a frying pan. It is similar to the previous ones, but the dough for it is kneaded like a pancake, so the cakes are the thinnest. A large number of layers makes the quick cake deliciously tasty, looks beautiful when cut and is appetizing. The filling is chocolate buttercream with nuts.

Ingredients:

milk – 0.35 l;
flour – 120 g;
eggs – 1 pc.;
sugar – 20 g;
salt – 2.5 g;
condensed milk – 0.8 kg;
butter – 350 g;
nuts - a glass;
dark chocolate - bar.

Cooking method:

Break the egg, add salt and pour in half the milk. Add flour, beat, pour in remaining milk, bake pancakes.
Soften the butter, beat with condensed milk, layer the pancakes.
Every fourth pancake is additionally decorated with chopped nuts and grated chocolate. Decorate the surface in the same way.
Leave for an hour, serve with powdered sugar decoration.

Experienced chefs know that a cake made from shortbread with condensed milk on the stove has its own manufacturing characteristics. Here's what they recommend for aspiring chefs:

You need a little eggs so that they only slightly hold the dough together - one is enough;
the optimal ratio of dry to liquid ingredients is 3:1, so that the mass is thick, but not thick, and does not stick to the skin of the hands;
When cutting the cakes, do not throw away the scraps - they can be crushed into crumbs and decorated with the surface of the cake for a more appetizing result;
To make the dessert soak faster, you need to lubricate the base with warm cream, not cold cream;
if you add curd mass to the dough base, you will get a more delicate dessert with a pronounced creamy taste;
the frying pan for baking cakes must be dry - it is better to take a Teflon or ceramic one with a non-stick layer, but not cast iron;
It is not recommended to bake light cakes for more than a minute, because they can burn or dry out;
Boiled condensed milk serves as an excellent layering option that a cook can try to make a dessert for the first time.

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