Frisky cake in a frying pan with condensed milk

Frisky cake in a frying pan with condensed milk

A beautiful option for tea drinking if you don’t have an oven. The cake comes out moist, dry and sweet. The shortcakes are soaked in sour cream, and the cake holds its shape unsurpassedly. I highly recommend preparing it!

Manufacturing Description:

Ingredients:

• Condensed milk – 380 G (1 can)
• Egg – 1 piece
• Flour - 3-4 Cups
• Baking powder - 1 teaspoon
• Sour cream – 300 G
• Sugar - 4 tbsp. spoons

Number of servings: 8

How to cook “Frosty cake in a frying pan with condensed milk”

Rate the recipe for Frisky cake in a frying pan with condensed milk:

Please enter the characters from the pictures

I decided to add bananas to the filling and for decoration. Also chocolate chips with ememdems on top. In principle, the recipe is good, you should pay attention when working with the dough.

I made a cake. Delicious as hell. I decided to add bananas between the layers and on top for decoration. I can say that it is better to cut the shortbreads while they are hot, a minute or two after removing them from the pan. It soaks in quite quickly, but the longer, the better. It’s better to take the cake out of the refrigerator half an hour before consumption, so it will be much softer and better soaked. I also sprinkled chocolate chips on top and added ememdems. There may also be problems with the dough, it is better to add less flour, this will make it easier to work with the dough, but do not forget that everyone has different flour and condensed milk. Overall I can recommend it)

A very stunning cake. Easy to prepare and extremely delicious

I made the cake according to the suggested recipe. Currently soaking. I would like to suggest that everyone who will create this cake cut the shortcakes into shape while still raw. Because this way they will be immediately round and this way it will be much easier to twist them. In addition, if you start cutting the shortbread after production, it will break and become unusable. As for the cream. As for me, sour cream whipped with sugar is not a very exciting option in this case. It’s better to create a custard, you can even add toppings to your taste.

If you cut them hot, don’t wait for them to cool, everything is unbeatable. This is not the first time I’ve made this, so you can cut the dough completely evenly, but when you transfer it to the pan, the edges still stretch. I immediately remove it from the pan and trim it “to fit the plate.”

A good option, the oven is difficult to cope with. came out great in the frying pan!

The recipe for this cake captivated me as soon as I read it. I decided to cook immediately! I made the cake twice in a week and just fell in love with it! Savory, sweet, and no mess!

Cake in a frying pan with condensed milk

Several years ago, I was forced to go without an oven for quite a long time, since my reliable assistant was out of order, and a new one had not yet been chosen. It was during that period that we really got hooked on this cake in a frying pan with condensed milk. The recipe with photos is tested, reliable and usual. Even now, having the opportunity to bake whatever my heart desires in the oven, I often use it. The cake comes out superb, tender and very, very tasty! The dough is prepared according to the “mix everything and knead” principle. The shortbreads take almost a couple of minutes to bake. You can use any kind of cream for impregnation; I often use custard cream – it goes extremely well with these tall multi-layer cakes. The main thing is to have a little patience and not attack the cake right away, but let it soak well in the cream. The standard is to leave it in the refrigerator overnight (that is, in the dark) .

• condensed milk – 1 b. (380 g),
• egg (yolks) – 2 pcs.,
• baking powder - 1 tbsp. l.,
• salt - a pinch,
• flour – 2.5 tbsp.

• milk – 500 ml,
• testicle – 2 pcs.,
• butter – 100 g,
• sugar – 1 tbsp.,
• flour – 4 tbsp. l.,
• vanillin - sachet.

How to cook a cake in a frying pan with condensed milk

Let's start by making the cake layers. To do this, mix condensed milk with yolks in a bowl. In principle, instead of two yolks, you can take one egg (as the recipe more often found on the Internet gives), but for me, with yolks, the shortcakes turn out softer and more tender.

Next, add a pinch of salt and baking powder to the bowl. The last one, if desired, can be replaced with slaked soda.

Stir the sweet mass until smooth and add flour. I would recommend sifting a couple of glasses at first, and later, if the dough is not smooth and elastic enough, add the rest.

The finished dough comes out quite soft and, despite the absence of any fats in it, does not stick to your hands and does not require additional flour when rolling out.

We divide the total dough ball into approximately equal 7-8 parts (depending on the diameter of the frying pan), form them into balls, cover them with film or a towel so that they do not get winded while waiting for their turn.

Heat a dry frying pan. Roll out any ball into a flat cake about 2-3 mm wide. Then we cut out an even circle using any convenient method. I use a saucepan lid for this, it comes out quickly and easily - cover the flatbread, press the lid, turn it and you're done.

Bake the cakes without covering the pan with a lid. Try to immediately lay the cakes so that they lie evenly, without folds, because the dough instantly becomes soft and these folds will be difficult to smooth out.

Bake the cakes for 1-1.5 minutes. on one side, then turn them over and hold them for another 30-40 seconds. The results are soft, golden-brown shortcakes.

It takes no more than 20 minutes to bake all the flatbreads. The dough scraps can be rolled into another flat cake or fried separately and used for cake design.

When all the shortcakes are ready, it's time to create the cream. Mix eggs, sugar and vanillin in a saucepan.

Then add milk and flour.

Beat the mixture until smooth using the whisk attachment of a blender or mixer. Place the saucepan on the stove and, stirring constantly, bring the mixture to a boil and thicken.

Once the cream thickens, remove it from the stove and add butter. When the butter becomes soft, beat the cream again with the whisk of a blender (mixer) and the cream is ready.

Generously coat any shortbread with it and form a cake. When placing the cakes on top of the cream, try not to press them too hard so that it doesn’t really stick out beyond the boundaries of the cakes. We also coat the sides of the cake with cream.

Sprinkle the formed cake with crushed toasted scraps or nuts (or you can mix both together) and put it in the refrigerator to set for at least 2-3 hours. I used ground roasted peanuts.

Cake in a frying pan with condensed milk and custard

If you want to amuse yourself and your loved ones with a delicious cake, but you don’t have an oven or you simply don’t want to turn it on, then this simple and extremely successful recipe, tested over the years, will come to the rescue. The cake, made from cake layers mixed with condensed milk and baked in a frying pan, comes out quite huge, extremely tasty, and soft. The shortbreads roll out perfectly and simply turn over. Naturally, you can experiment with cream. But I especially like the version of this cake specifically with custard; it especially perfectly soaks shortcakes mixed with condensed milk. It will take very little time to actually make a cake, but it is extremely important to let it soak thoroughly (it is better to leave it in the refrigerator for soaking overnight (that is, in the dark) ). I am sure that almost everyone will like the taste of this cake, cooked in a frying pan with condensed milk and custard!

Ingredients

Manufacturing process

Pour condensed milk into a deep bowl, add soda, quenched with vinegar, and an egg.

Mix condensed milk with eggs and soda well using a whisk. Then, adding flour evenly, knead a fairly elastic dough that does not stick to your hands. You may need a little less or a little more flour (depending on the size of the egg and the moisture content of the flour, and condensed milk can be different). But you shouldn’t overfill the dough with flour; usually 3-3.5 cups of flour is completely enough.

Divide the finished dough into 8 approximately equal parts.

Roll each piece of dough into a ball.

On a table dusted with flour, roll out one piece of dough into a circle with a rolling pin. I usually roll out the shortcakes with a diameter of 22 cm (the size of the shortcake should be smaller than the diameter of the pan in which you plan to cook it). The dough just rolls out. In order for the cake to come out as even as possible, I place a plate with a diameter of 22 cm on top of the rolled out dough and cut off the excess dough with a knife. The trimmed dough comes out insignificantly; set it aside; you will need it later.

Heat a dry frying pan perfectly. Place the rolled out and docked shortbread on a well-heated frying pan. Fry over medium heat until golden brown, first on one side (when swelling appears on the surface of the crust, as in the photo, look, maybe it’s time to twist).

Then turn it over (the crust holds its shape well and turns over quite easily) and fry on the other side. The shortbreads cook quite quickly; it takes me about 1-2 minutes to fry each shortbread on both sides.

Transfer the finished shortbread from the frying pan to a plate. In this way, roll out and fry all the shortcakes, placing them in a pile on a plate. We will get 8 cakes. The dough remaining after cutting the rolled dough is molded into a ball, rolled out and also fried in a frying pan - this cake will be crushed later and used for sprinkling the finished cake. Let the shortcakes cool completely.

While the cakes are cooling, let's start making the custard. Remove the butter from the refrigerator so that it sits at room temperature and becomes quite soft. Pour milk into a thick-walled saucepan, add sugar, eggs, flour and vanilla sugar, mix well with a whisk.

Place the pan over medium heat. Stirring constantly with a whisk, bring the cream to a boil, then reduce the heat and cook the cream, stirring continuously, until thickened (5 minutes from the moment of boiling). Remove the homogeneous, thickened custard from the heat.

Place softened butter, cut into pieces, into the hot cream and mix with a whisk. The custard is one hundred percent ready. Assemble the cake, thoroughly coating any cooled cake with a fairly large amount of warm cream, and then stacking 8 cakes on top of each other.

The top and sides of the cake are also great to grease with cream. Grind the remaining shortbread, which we made from the leftover dough.

Sprinkle the top and sides of the cake, cooked with condensed milk and custard in a frying pan, with crushed crumbs and leave to soak overnight (that is, at night) in the refrigerator.

And this is how the cake looks in cross section. This delicious, soft, perfectly soaked cake will definitely please the whole family, be sure to try it!

Cake in a frying pan with condensed milk

Ingredients

Condensed milk – 250 g

Chicken egg – 1 pc.

Wheat flour – 1.5 cups

Baking powder – 1 tsp.

Cream:

Milk – 2 cups

Sugar – 1 glass

Chicken egg – 2 pcs.

Wheat flour – 2 tbsp.

Instant coffee – 1 tsp.

Butter – 100 g

Additionally:

• 258 kcal
• 50 min.
• 50 min.

• B: 5.49
• AND: 10.5
• U: 36.09

Photo of the finished dish

Rate the recipe

Step-by-step recipe with photos

Preparing a cake in a frying pan with condensed milk is extremely simple and quick, and if you first prepare the cream and then the shortcakes, it will only take half an hour to make.

I prepared the custard cream with the addition of instant coffee, and the milk chocolate “Coffee with milk” only gave off the coffee smell. It is necessary to grease the cakes with warm cream, so the cake will be softer and soak up faster.

To make a cake in a frying pan, prepare the products according to the list.

Mix condensed milk with eggs.

Add baking powder and flour in parts.

Knead into a soft dough that does not stick to your hands.

Divide the dough into 7 parts. Roll out the dough to a width of 2-3 mm. Using a plate, cut out a circle across the diameter of the pan.

Bake in a dry frying pan on both sides.

We bake other shortcakes in the same way. I baked 7 cakes in total.

We also bake the remaining dough trimmings.

Brew the coffee cream while stirring continuously.

Add butter to the hot cream and after softening it, beat the cream until smooth.

Grease the shortcakes with cream and assemble the cake. Place in the refrigerator for 3-4 hours to soak.

Sprinkle the finished cake on the sides with crumbs from the scraps (I crushed them with a rolling pin), and on the top with grated chocolate.

Our cake in a frying pan with condensed milk is ready. Enjoy your tea!