Cake in a frying pan - 14 best step-by-step recipes

Cake "Krakowsky"

Try an unusual dessert of traditional Polish cuisine, which is usually prepared for Christmas or other major holidays.

Products:

boiled egg yolks - four pieces;
almonds – 120 grams;
powdered sugar – 220 grams;
butter – 250 grams;
wheat flour – 250 grams;
fresh egg whites - four pieces;
apricot cream – 200 grams.

Preparation

Peel the nuts, dry them in a frying pan and grind them with a blender. Grind the boiled yolks using a sieve. Mix the products, add butter, flour and 120 grams of powdered sugar.
How to cook cake layers in a frying pan? Cut the finished dough into four parts, place each in a plastic bag and place in the refrigerator for an hour.
Roll out the pieces between sheets of parchment and bake them in a frying pan. Trim the edges of the cakes with a sharp knife and chop the remains.
Beat the egg whites and sugar to strong peaks and combine them with the jam. Apply a thick layer of cream to each cake, and then connect the pieces. Decorate the surface of the dessert with almonds and apricot pieces.

Homemade Napoleon cake in a frying pan

The cake layers for this cake after baking in the pan will be very tasty, crispy, but at the same time they will literally melt in your mouth. Below is a step-by-step cooking recipe.

Ingredients:

For the cakes:

255 gr. quality margarine;
455 gr. wheat flour;
1 full packet of baking powder;
125 ml. ice water.

For cream:

900 ml. normal fat milk;
sour cream 25% fat;
2-3 egg yolks;
200 gr. fine granulated sugar;
1 full packet of vanillin;
2 tbsp. spoons of wheat flour or potato starch;
a small pinch of salt.

Preparation:

In a bowl, mash softened margarine or butter with a fork until smooth.
Add baking powder and flour to the butter consistency, mix, add water and knead into a homogeneous and pliable dough.
Wrap it in cling film and put it in the refrigerator for 30-40 minutes so that the butter hardens a little.
Remove the chilled dough from the refrigerator, divide into 12 equal parts and roll the pieces into balls. One ball will equal one cake. They need to be rolled out thinly.
We put it on the fire and heat it up, place the rolled out dough on a dry bottom without oil, and fry on each side for 1-3 minutes, depending on the heat of the stove. The color of the cakes should be golden, the dough inside should be baked.
Now you need to prepare the cream - to do this, pour milk into the pan, add flour or starch and, without putting it on the stove, mix everything thoroughly so that there are no lumps. To be safe, the cream base can be strained through a fine sieve.
Now you can add granulated sugar and vanillin, put it on the stove and cook over medium heat for about 4-6 minutes, stirring continuously.
The cream should begin to thicken - this is the time to reduce the heat and cook the cream for about 5-7 minutes.
Just before the end of cooking, whipped yolks are added to the cream, now it needs to be mixed thoroughly, removed from the stove and cooled at room temperature for a couple of hours.
Now you can add sour cream and a little salt to the cream, beat with a whisk.
The finished cakes can be carefully trimmed or left uneven in shape - here each housewife can do at her own discretion. Place the cake on a large flat plate, layer with cream and continue assembling until all the ingredients are gone.
Grind one, the sloppiest cake into crumbs, and after applying the cream, sprinkle the top of the homemade cake.
Cool the cake in a pan quickly and easily without condensed milk and serve.

Advice! To make baking cakes more convenient and practical, it is recommended to use a flat pancake pan

Cake in a frying pan with custard

If your oven is broken or you are at the dacha and there is no oven at all, treat yourself to this cake. It is baked and fried in a frying pan.

Eggs - 7 pieces (3 - in the dough, 4 - in the cream)
Sugar - 3 cups (1 cup for dough, 2 for cream)
Flour - 4 cups (3.5 cups - for dough, 0.5 cups - for cream)
Butter - 200 grams (for cream)
Margarine - 2 tbsp. spoons (for dough)
Milk - 600 Milliliters (for cream)
Soda - 2/3 teaspoons (quench with vinegar)
Salt - 1 pinch (for dough)
Vanilla sugar - 1 teaspoon (in cream)

Number of servings: 8-10

Preparation

Let's start by preparing the dough. Beat eggs with sugar.
Add to them a pinch of salt, melted margarine and soda slaked with vinegar or lemon juice.
Add flour to the resulting mixture in small portions.
And knead the dough. Let the dough rest for 20 minutes, covered with cling film.
And at this time, let’s not waste time and make custard. Mix sugar with flour and add eggs.
Beat the eggs with sugar and flour in a blender and add about 100 ml of milk to them. We get this mixture.
Pour the remaining milk into a saucepan, put it on the stove and bring to a boil. Pour the resulting mixture into the milk in a thin stream and stir vigorously all the time!!! Bring to a boil over low heat and remove from the stove. Stir during cooking!!!
When the cream has cooled, add vanilla sugar and soft butter to it. Beat with a blender. The cream is ready
Our dough has rested and rested. Divide the dough into 8-10 parts. It all depends on the size of the pan in which you will fry the cakes.
Roll out thin, thin cakes.
Prick the dough in several places with a fork. Fry the cakes in a dry frying pan over medium heat.
We cut the finished cakes while hot. To do this, use a plate or pan lid.
Generously grease the finished cakes with cream.
Grind the trimmings from the cakes into crumbs and sprinkle our cake with it. Place the cake in the refrigerator to soak for at least 3 hours.

Napoleon cake - a classic Soviet-era recipe

The ingredients for this cake are very simple and can be found in any home refrigerator. Classic Napoleon is prepared like this...

To prepare we will need:

150 g butter
200 g flour
0.5 tbsp. light beer

For custard cream:

4 eggs
3 tbsp flour
200 g sugar
1 liter of milk
1 sachet (8 g) vanilla sugar
200 g butter
a pinch of salt

Preparation:

1. Prepare the cream.

Custard

For the cream we only need the yolks, so we separate them from the whites.
Place the yolks in a saucepan, add sugar, vanillin, pour in half a glass of milk and add 3 tbsp. flour and salt. Mix all ingredients thoroughly using a blender or broom.

Boil 1 liter of milk and pour in the egg mixture in a thin stream, stirring continuously, and bring to a boil.

Cool the resulting cream and mix with butter.

Let's do the test.

Beat the butter in a blender.
Pour in the beer and stir again.
Gradually add sifted flour, kneading the dough. It will turn out soft but elastic.

3. Form the dough into a sausage and cut into 8-9 pieces, cover them with film so as not to dry out, put them in the freezer for 30 minutes.

4. Heat the frying pan, without oil. It is better to take one with a non-stick coating or a thick bottom.

5. Roll out the pieces of dough thinly along the diameter of the pan.

6. Place in a dry frying pan and bake the cakes on both sides, 3 minutes on each side.

7. Take a springform pan, put parchment on the bottom and lay the cake. Fill with cream, top with cake and cream again, and so on one by one until the cakes run out.

8. We knead one of the worst cakes into crumbs, maybe with a rolling pin, to sprinkle on top of the cake.

9. Let it sit in the cold for 10-12 hours, or better yet, a day.

10. You can serve with raspberry syrup or cream.

Cake in a frying pan with condensed milk

Using simple ingredients and without the help of an oven, we prepare a cake in a frying pan with condensed milk - delicate in taste, texture and smooth, multi-layered in cut. For greasing the cakes, we prefer silky custard - it perfectly moisturizes flour tortillas, makes the dessert soft and moist, and provides a pleasant texture.

The dough is kneaded quickly and easily, the cakes are instantly ready in the pan. Often such a recipe is called “Minute” for the speed and simplicity of the process. Of course, it would be too naive to believe that it really only takes a minute to prepare. After all, this is a cake, so we can’t do without careful assembly and lengthy soaking. But compared to other labor-intensive desserts, this really doesn't require much effort.

Ingredients:

For the test:

condensed milk - 1 can (380 g);
egg - 1 pc.;
baking powder - 2 level spoons;
flour - about 400 g.

For cream:

milk - 750 ml;
eggs - 2 pcs.;
flour - 60 g;
sugar - 220 g;
butter - 200 g;
vanilla sugar - sachet (8-10 g).

For registration:

walnuts - 100-150 g.

Preparation

Let's prepare the cream first so that the custard has time to cool before assembling the dessert. In a heat-resistant bowl, combine the eggs with vanilla and simple sugar, stir, combining the white with the yolk. Next, add flour and mix the ingredients to obtain a thick consistency. You can pour in a little milk (about 50 ml) to make it easier to stir the compacted mass.
In another bowl, boil the rest of the milk. Gradually add the boiling liquid to the thick egg mixture. Stir the mixture actively and continuously all the time, otherwise the eggs may curl.
Pour the milk mixture back into the pan and place on low heat. Do not stop stirring the mixture to prevent the appearance of flour lumps and burning of the cream. We work especially carefully with a whisk at the bottom and in the corners of the pan. As soon as the mixture begins to boil, remove the pan from the heat. Cool the custard completely - you can transfer it to another bowl to speed up the process.
While the cream is cooling, let's make the cakes. In a work bowl, beat the egg with a whisk. You don’t need to beat for a long time and achieve a fluffy foam - you just need to combine the white and yolk.
Add condensed milk, continue circular movements with the whisk.
Separately mix baking powder and 200 g of flour. After sifting, add to the condensed milk mass. Stir.
Add flour in small portions and gradually move on to manual kneading. Place the compacted mass on a work surface and vigorously roll and knead it. Add flour as needed - in the end you need to get a homogeneous dough that does not stick to your palms (it resembles shortbread in structure). It may take more or less flour - it depends on its quality/moisture content, the thickness of the condensed milk and other factors. We focus on consistency.
After kneading, we immediately begin to form the cakes; there is no need to cool the dough. Roll the flour mixture into a “sausage” and cut into 6 approximately equal parts.
Take one piece of dough and roll it out into a very thin flat cake (about 2 mm thick). It is better not to use flour during the rolling process - its remains may burn in the pan. It is convenient to roll out the cakes on a silicone mat, then they will not stick to the work surface. If absolutely necessary, you can lightly dust the table or rolling pin with flour, but the cake will need to be thoroughly shaken off before putting it in the pan.
We attach a plate, a pan lid or a split ring, and draw boundaries with a knife. We get a perfectly round layer and save the trimmings. In our example, the cakes have a diameter of 21 cm.
Lightly heat a dry frying pan and lay out a layer of flour.
Keep the heat slightly below medium. As soon as the surface of the dough is covered with small bubbles and the bottom side is browned, turn the cake over.
We brown the second side - it reaches readiness faster. It is important not to overdry the cakes, otherwise they will turn out hard and poorly soaked in cream.
While the first part of the dough is frying, roll out the next one, etc. Roll out the scraps and cut out another cake layer - a total of 7 cakes. Place the finished cakes in a stack.
We collect the remaining dough together and roll out a thin layer of arbitrary shape. We also dry it in a frying pan - we will use this part for sprinkling the finished product.
Let's return to the cream. Beat soft butter at room temperature until fluffy.
After making sure that the custard has cooled completely, add it to the butter mixture in small portions without stopping the mixer. As a result, the oil and custard mixture should combine into a homogeneous, smooth mixture. The cream for assembling the cake is ready! We separate about a quarter of the total amount and put it in the refrigerator - we will save this portion for coating the top and sides of the product. We reserve the rest for greasing the cakes.
It is convenient to assemble the dessert in a split ring, adjusted to the desired diameter. In this case, the cakes will not slide over the cream layers and move apart, and the cake itself will turn out perfectly smooth. One by one we place the cakes in the mold, generously coating each with cream - and so on until the last cake. We don’t skimp on the cream—the cakes must be soaked thoroughly.
Leave the top cake without grease and lightly press the cake on top. Together with the ring, we put the dessert in the refrigerator overnight.
In the morning, run a knife along the edge of the cake and remove the ring. Use the reserved portion of the cream to lubricate the top and sides of the product.
To top the cake, grind the nuts in a blender bowl to medium-sized pieces, not fine crumbs. Next we grind the remaining layer of dough scraps. Mix the nuts with the crumbs and cover the cake thickly. When decorating the sides, press the nut mixture with your palm for secure fixation.
The custard cake has already been sufficiently soaked and moistened overnight, so after sprinkling with nuts, you can immediately start drinking tea. Having cut the dessert, we get portions with perfectly smooth and clear edges. The cake in a frying pan with condensed milk is ready! Bon appetit!

Beer shortbread cake

The original composition of the dough allows you to get an amazing taste.

Ingredients:

butter – 200 grams;
light beer - one glass;
white flour - three glasses;
baking powder - one teaspoon;
milk – 800 ml;
sugar - one glass;
egg yolks - five pieces;
vanilla sugar - one teaspoon;
potato starch - three tablespoons;
condensed milk - one can;
cookies – 150 grams.

Preparation

To prepare the cake layers in a frying pan, start with the dough. To do this, grate cold butter and mix it with flour. Pour in the beer and mix the ingredients. Divide the dough into six pieces, then wrap each in cling film and place them in the refrigerator for one hour.
Beat the yolks with a mixer with vanilla, starch and sugar. Pour milk into them and place the mixture in a water bath. When the cream becomes thick, add condensed milk to it.
Roll out the pieces with a rolling pin and cut circles out of them to fit the size of the frying pan. Prick the circles with a fork in several places, and then quickly fry them without adding oil.
Grease the cake layers, wrap the cake in cling film and place a press on it. Place the dessert in the refrigerator overnight. In the morning, generously brush the cake with the remaining cream and decorate it with cookie crumbs. You can also use pieces of fresh berries or fruits.

Honey cake in a frying pan

Another wonderful recipe for a delicious dessert that can be easily prepared at home.

Ingredients:

butter – 100 grams (half for the cream, and the other part for the dough);
honey – 50 grams;
sugar – 150 grams for cream and 150 for dough;
flour - 300 grams for dough, 50 grams for cream;
milk - three glasses;
eggs - four pieces;
yolk;
soda - one teaspoon.

Preparation

First of all, start preparing the dough. Pour sugar into the pan, add butter and honey. Place the mixture in a water bath and cook it, stirring constantly. Add baking soda and beaten eggs. As soon as the liquid begins to boil, immediately remove it from the stove.
Cool the mixture, add flour and knead into a soft dough. Divide it into the number of parts you need, form the cakes and fry them in a dry frying pan until cooked.
Place a saucepan with 400 ml of milk on low heat. Beat eggs with sugar. Mix the remaining milk with flour. Place the prepared mixtures in a saucepan when its contents begin to boil. Boil the cream until thickened, and then cool it at room temperature.
Assemble the cake and brush it with cream. Serve the treat with tea, coffee or cocoa.

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 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.

Chocolate shortcake cake

If you don’t have time to prepare a complex dessert, then use our recipe.

Ingredients:

wheat flour - three glasses;
kefir - two glasses;
butter – 80 grams;
chicken eggs - three pieces;
sugar - two glasses;
cocoa - two tablespoons;
soda - one teaspoon;
heavy cream – 400 ml;
milk chocolate – 100 grams;
powdered sugar.

Preparation

First, prepare the cake layers in a frying pan. The dough recipe is described in detail below.
Beat eggs and sugar with a mixer. Pour in kefir and melted butter (don't forget to cool it first). Add cocoa, soda and flour. As a result, you should have a liquid dough.
Heat a dry frying pan and place three tablespoons of the mixture on it. Flatten it with a spoon and cover with a lid. Remove the crust using a spatula by inverting the pan. Bake the rest of the pancakes in the same way until the dough runs out.
Whip the cream with powdered sugar and divide the mixture into two parts. Add melted chocolate to a large bowl. Grease half of the cakes with dark cream, and the other half with white.
Decorate the cake and let it sit.

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.

Cake in a frying pan “Tvorozhnik” recipe

Flour - it is impossible to say the exact amount here. You need to sprinkle it “by eye” until the dough reaches the desired consistency.
Cottage cheese or curd mass - 2 cups.
Milk – 0.5 liters.
Eggs – 5 pieces.
Butter – 1 pack.
Sugar – 4 cups.
Soda slaked with vinegar - 2 teaspoons.
Starch - half a glass.
Vanilla sugar – 1 sachet.

Preparation

Let's cook the cream: heat the milk in a saucepan over low heat, add the butter, cut it into pieces, also add sugar (2 cups) and, stirring, keep the ingredients until boiling.
Dissolve the starch in a small amount of milk, add 3 eggs. When the mixture boils, add the eggs and starch and cook for another 5 minutes. Close the lid and leave it on the windowsill.
We make the cakes like this: mix sugar (2 cups) and vanilla with eggs (2 pieces), pour the mixture into the cottage cheese and mix well. We extinguish the soda with vinegar and add it to the dough.
Mix in the flour slowly and little by little until the dough is elastic, moderately stiff, and may stick to your hands. Separate the pieces from the mass, roll them out and place them in a frying pan without any fat, fry the cake for 2 minutes on each side.
Grease the cakes with cream and refrigerate for 1 hour. You can decorate the cake with grated chocolate.

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.

Creamy cake in 20 minutes

You will need:

600 g flour
can of condensed milk
1 egg
teaspoon baking powder
800 ml milk
150 g butter
280 g sugar
2 eggs
5 tablespoons flour
vanilla sugar packet
half a cup of any nuts

Preparation

In a bowl, mix condensed milk with egg.
Sift flour, add baking powder.
Gradually stir the flour into the condensed milk until the dough becomes elastic and does not stick to your hands.
Divide the dough into 8 parts, roll out with a rolling pin into flat cakes with a diameter of approximately 25 cm.
Heat the frying pan.
Fry the cakes in a dry frying pan for 3-4 minutes until golden brown.
Cool the finished cakes and smooth out the edges.
Pour milk into a saucepan, add eggs, sugar, vanillin.
Add flour while stirring.
Continuously stirring with a whisk, cook the cream for 6 minutes.
Remove the cream from the heat, add butter, beat with a mixer.
Place the cakes on a plate and coat with cream.
Cover the sides of the cake with cream.
Sprinkle the top with chopped nuts and crumbs from the cake scraps.

The finished cake should sit in the refrigerator for about 10 hours. Once soaked, it will be tender and very tasty.

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.
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.

Recipe for cake in a frying pan without condensed milk

Preparation

In a bowl, mix condensed milk with egg.
Sift flour, add baking powder.
Gradually stir the flour into the condensed milk until the dough becomes elastic and does not stick to your hands.
Divide the dough into 8 parts, roll out with a rolling pin into flat cakes with a diameter of approximately 25 cm.
Heat the frying pan.
Fry the cakes in a dry frying pan for 3-4 minutes until golden brown.
Cool the finished cakes and smooth out the edges.
Pour milk into a saucepan, add eggs, sugar, vanillin.
Add flour while stirring.
Continuously stirring with a whisk, cook the cream for 6 minutes.
Remove the cream from the heat, add butter, beat with a mixer.
Place the cakes on a plate and coat with cream.
Cover the sides of the cake with cream.
Sprinkle the top with chopped nuts and crumbs from the cake scraps.

The finished cake should sit in the refrigerator for about 10 hours. Once soaked, it will be tender and very tasty.

Cake crusts with condensed milk

A variation on the theme of the Milk Girl biscuit can be created in a frying pan. The preparations are made from plastic flour mass with condensed milk. The result is something between shortbread and milk biscuit. The cream that goes with Milk Girl will also work here.

Ingredients:

condensed milk - 1 can;
soda - 1 tsp;
lemon juice -1 tsp;
egg – 1 pc.;
flour - 3 heaped glasses.

Kaymak is 40-45% cream; for cream it can be replaced with farm sour cream or very fatty sour cream.

Process:

Beat eggs with milk.
Add soda dissolved in lemon juice.
Add 2 cups of flour and mix.
Add the rest of the flour a little at a time. As soon as the dough became smooth, it began to stick to your hands - there was enough flour.
Divide the entire mass into 6 equal parts.
Roll out the shortcakes, fry each one in a dry frying pan for 2-3 minutes on one side.
Cut the cakes around the plate, collect the crusts and break them into crumbs.

For the cream, beat kaymak or full-fat sour cream with powdered sugar. Try layering this cake with fresh or canned fruits and berries. The best combinations are with strawberries and banana.

Cake in a frying pan with butter cream

Today we will cook a cake in a frying pan; a recipe with photos step by step at home from simple and affordable products is already waiting for you below. All you need for cooking is a standard set of kitchen utensils (saucepan, cast iron frying pan), a stove and ingredients that are always on hand in the kitchen cupboard and refrigerator - sugar, flour, butter, cream. To decorate the cake, take a handful of any berries or cut fresh or canned fruit into thin slices.

Dough:

wheat flour – 380 gr.;
sour cream 12% - 200 gr.;
chicken egg – 1 pc.;
butter – 50 gr.;
sugar – 50 gr.;
baking powder, baking soda.

Cream:

cream – 500 ml;
chicken egg – 1 pc.;
sugar – 170 gr.;
butter – 185 gr.;
corn starch – 20 g;
vanilla extract.

Layering and decoration:

berry jam – 150 gr.;
strawberries - 100 gr.

Preparation

Mix low-fat sour cream and granulated sugar in a deep bowl, break a large egg into it, and beat with a whisk.
Melt the butter, cool slightly, and add to the liquid ingredients.
Now add wheat flour, 1/2 teaspoon of baking soda and 1 teaspoon of baking powder.
Knead the thick dough and leave at room temperature for 20-30 minutes.
Divide the dough into pieces weighing approximately 80 g, roll out flat cakes the size of a frying pan. Fry without oil until golden brown on both sides.
For the cream, mix granulated sugar and egg in a saucepan.
Next, add cold cream and cornstarch, pour in vanilla extract, and heat over low heat until thickened. Remove the cream from the stove, cool, then beat with softened butter.
Place a spoonful of cream on a plate or parchment, then the first cake layer. First grease the cake with thick berry jam, then spread 2-3 tablespoons of cream.
We stack the cakes, coat each one with jam and cream. Grease the top cake thickly with one cream.
Decorate the trot with strawberries and put it in the refrigerator for several hours to soak.

Kefir cake layers for cake in a frying pan

Kefir-based cake layers for a cake in a frying pan have an unusual taste. However, such a dessert can surprise even an avid gourmet. The cakes are prepared quickly and easily and are extremely tender. After cooling the pieces on a wire rack, they can be coated with cream and refrigerated overnight until they are soaked.

Ingredients:

sugar, kefir - 1 glass each;
soda – 0.5 tsp;
salt - a pinch;
flour - 4 cups;
butter – 50 g.

Preparation

Make a batch using all ingredients.
Fry quick cake layers in a frying pan.

How to prepare honey base for cake

The answer to the question of how to prepare cakes for Honey cake in a frying pan will greatly please lovers of this cake, since it sounds like this: quickly. And, it’s true, 7-10 cakes can be baked in a frying pan in less than 15 minutes. The appearance and taste of such honey cakes are no different from those prepared in the oven.

To prepare, you need a standard list of ingredients for Honey cake, taken in the following proportions:

2 chicken eggs;
200 g sugar;
50 g butter;
50 g honey (liquid or candied);
10 g quicklime soda;
320 g flour.

Kneading the dough and baking the cakes will take from 30 to 45 minutes.

Calorie content of 100 grams of honey cakes is 329.8 kilocalories.

Progress:

At the first stage of kneading the dough, you need to melt the honey and butter in a water bath, and while the mass melts, beat the eggs with granulated sugar;
Add soda to the melted but not boiling mixture in the bathhouse and stir well;
Following the soda, eggs with sugar and sifted flour are sent to the bathhouse. The dough is mixed well with a spoon and brewed for 10-15 minutes;
After this, it needs to be removed from the heat, transferred to a table sprinkled with flour, kneaded a little and divided into 6-12 koloboks, depending on the diameter of the future cake;
Roll out a thin crust from each dough ball and bake for literally 1-2 minutes on each side in a dry, hot frying pan. Ready-made cakes can be coated with custard or simply whipped sour cream with sugar.

Shortbread cake layers in a frying pan

Fans of shortbread baking will be able to bake cake layers in a frying pan. You can make a very tasty and satisfying dessert from them. For the cream, you can use 200 g of butter, a can of condensed milk, a couple of tablespoons of cocoa and half a glass of ground roasted peanuts. As a result, the cake will have a pleasant chocolate-nut flavor.

Ingredients:

egg – 3 pcs.;
sugar – 1.5 cups;
soda – 1 tsp;
butter – 200 g;
flour - 3 cups.

Preparation

Beat the egg-sugar mixture. Add slaked soda.
Grind the butter with flour. Combine the dough ingredients together and knead.
Divide the mass into 4 parts. Refrigerate for half an hour.
Roll out the cakes and fry them.

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.