Cake in a pan in 5 minutes. How to quickly cook a cake in a pan. "Napoleon" in a frying pan

28.12.2021

Cake in a pan is a quick and easy way to make dessert. If for some reason you cannot use the oven or there is no time for cooking, then this method is for you. Cooking a cake in a pan will take no more than 30 minutes!

Compound:

For cakes:

Flour - 0.5 kg
Eggs - 2 pcs.
Sour cream - 1.5 tbsp.
Margarine - 150 g
Sugar sand - 5 tbsp. l.
Soda - 1.5 tsp
Table vinegar 6 percent - 1.5 tbsp. l.
Salt - 1 pinch

For cream:

Milk - 300 ml
Sugar - 400 g
Flour - 6 tbsp. l.
Butter - 250 g
Bitter chocolate - 100 g

Cooking:

First of all, start preparing the cakes. In a separate bowl, extinguish the soda with vinegar. In another bowl, mix margarine and sour cream until smooth. Whisk the eggs in a blender. Add beaten eggs, flour, sugar, salt and slaked soda to the mixture. Knead a homogeneous dough. It should be quite elastic. Leave for 30 minutes to make the mass softer and more supple.
While the dough is infused, prepare the Napoleon cream. Put butter, sugar and flour into hot milk, stirring constantly. Let the cream cook over low heat until it thickens. During the preparation of the cream, do not forget to stir it all the time.
When the dough is completely ready, divide it into 10 parts. Roll each part into a thin layer. Cut out even circles from each part using a plate. The dough circles should match the diameter of the pan. To prevent the cakes from puffing up during frying, ignite each circle with a fork in several places. It is more convenient to bake cakes in a special non-stick pan for pancakes. Bake all 10 cakes in a pan and set them to cool. Do not forget to fry the scraps left over from the dough - they will be required for decoration.
When the cakes have cooled, grease them alternately with cream, laying on top of each other and pressing lightly. Garnish the finished cake with grated chocolate and toasted dough, then put it in the refrigerator overnight to soak.

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Compound:

For cakes:

Flour - 300 g
Eggs - 2 pcs.
Butter - 250 g
Soda - 1 pinch
Water - 100 ml
Table vinegar 6 percent - 1 tsp.

For cream:

Curd - 0.7 kg
Sugar sand - 1 tbsp. l.
Egg yolk - 4 pcs.
Butter - 100 g
Walnuts - for decoration

Cooking:

Extinguish the soda with vinegar. Mix butter with sugar and add slaked soda. Gently sprinkle in the flour and knead the dough. Put it in the refrigerator for a while.
Rub the cottage cheese through a sieve, add sugar, butter and yolks. Mix everything thoroughly and cook for 3 minutes. Constantly stir the curd cream. Cool the finished product.
Remove the dough from the refrigerator, divide it into 10 pieces. Roll out each piece, cut a circle out of it and fry in a pan without oil. Spread the cooled cakes with curd cream. Decorate the top of the cake with crushed nuts and put it in the refrigerator for 2 hours to soak. Ready cottage cheese cake is served at the table with tea or coffee.

Compound:

For test:

Flour - 0.5 kg
Eggs - 2 pcs.
Soda - 1 tsp
Table vinegar 6 percent - 1 tbsp. l.
Condensed milk - 1 can

For cream:

Flour - 4 tbsp. l.
Milk - 700 ml
Eggs - 3 pcs.
Sugar sand - 1.5 tbsp.
Butter - 250 g
Vanillin - 1 pinch
Kiwi - for decoration

Cooking:

First prepare the cream for the cake. Pour milk into a deep saucepan, break eggs into it, add vanilla, sugar and flour. Whisk all ingredients with a whisk until smooth. Put the pot on a slow fire. Stir constantly while preparing the cream. Readiness is determined by thickening. When the cream is ready, add butter and close the pan with a lid.
Mix eggs and condensed milk in a separate bowl. Extinguish baking soda with vinegar and add to bowl. Slowly pour in the flour and knead the dough. Divide the dough into 8 pieces, roll them out and pierce them in several places with a fork.
Heat the pan and bake the cakes until cooked. Lubricate the finished cakes with cream, not forgetting to coat the sides. Peel the kiwi, cut into circles and decorate the entire surface of the cake with them. Emerald turtle cake can be served with tea.

Compound:

For test:

Flour - 0.5 kg.
Eggs - 2 pcs.
Soda - 1 tsp
Table vinegar 6 percent - 1 tbsp. l.
Condensed milk - 1 can

For cream:

Milk - 1 l
Eggs - 2 pcs.
Sugar sand - 1.5 tbsp.
Flour - 5 tbsp. l.

Cooking:

Extinguish the soda with vinegar. In a separate deep bowl, mix condensed milk, eggs, flour and slaked soda. Knead the dough, divide it into 8 parts and roll out each part. Fry each cake in a pan until cooked. When the cakes are ready, carefully trim the edges and sprinkle on the cake.
Take a deep saucepan, break eggs into it, add sugar, flour and pour milk in a thin stream. Beat the mass until smooth. Put the pan on a slow fire and cook the cream until thickened, stirring constantly.
Lubricate each cake with cream, laying on top of each other. Sprinkle the top of the cake with dough crumbs and put in the refrigerator for 1 hour to soak.

Cake is a favorite delicacy of children and adults, the preparation of which is often associated by many with great difficulties and troubles that take a lot of time and effort. To some extent, this is true, but in our case, a cake in a pan does not require long baking and strict cooking technology. And most importantly, he can always help out at the moment when guests are approaching, and there is time to prepare dessert practically none or your oven is broken. Let's try to cook this amazing and very satisfying cake in a pan according to the recipes below.

If you don't have an oven, that's no reason to indulge in fresh baked goods. Surprisingly, you can even make a cake using a gas stove and a frying pan.

Smetannik

Ingredients

For cakes:

Flour 2 tbsp.
Sugar 100 gr.
Sour cream 100 gr.
Baking powder 0.5 tsp

For cream:

Sugar 90 gr.
Sour cream 300 gr.

For decoration:

Coconut shavings 2 tbsp. l
Chocolate 80 gr.

Cooking method

Since the cream should thicken, let's start with it. Put in a bowl where the dough for sour cream will be prepared, sugar. Let's add sour cream to it.
Beat everything well with a whisk or a mixer, and send the finished cream immediately to the refrigerator.
Let's get to the test. Pour sour cream into a bowl, put sugar to it, combine, add baking powder, and then sift the flour right here. But not all, leave a little - in the end you will see whether you need to add more or enough.
Knead in a bowl a soft elastic dough that almost does not stick to your hands.
Having brought it to the condition on the board with flour, divide the dough into equal portions. weighed, each weighed 60 g.
Put the pan on the stove and roll out the cake on a board dusted with flour. You can level it, say, with a pot lid (or whatever is convenient for you).
We send the cake to a heated dry frying pan, and bake on each side for 2-3 minutes (it all depends on the power of the fire or stove) until golden brown.
Lubricate the cooled cakes with cream, evenly stacking on top of each other.
Grease the sides of the cake with a brush. Let it soak for half an hour on the table in the kitchen.
Decorate to your taste and color. You can sprinkle the sides with crumbs obtained from fried dough scraps, or from cookies, pour over icing or melted chocolate, and sprinkle with snow-white coconut flakes on top. Can be cut and served immediately. Tea drinking will seem like a holiday. And if the guests are not in a hurry, you can send the cake for half an hour in the refrigerator.

Cake "Napoleon" in a pan

Ingredients

Dough

3 cups flour
1 cup of sugar
2 tbsp butter
3 eggs
2/3 tsp soda, extinguish
a pinch of salt

For cream

1 l. milk
3 eggs
2 tbsp. spoons of flour
1 cup of sugar
vanillin
250 gr butter (optional)
1 glass - 250 ml

Cooking method

Beat eggs with sugar, add soft butter, salt, soda and 2.5 cups of flour. Leave half a cup of flour for rolling cakes. Knead the dough and leave to rest for 15-20 minutes. At this time, prepare the cream. Grind eggs with sugar, add flour, mix and dilute with cold milk. We put on medium heat and bring to a boil, stirring constantly with a whisk so that it does not burn or there are no lumps. When it boils, remove from heat and add vanilla. Let the cream cool down. If you want to make the cream creamy, add softened butter to the chilled mixture and beat lightly.

Divide the dough into 14-15 pieces. Roll out the sausage and cut into portions. We heat the pan and bake the rolled cakes over medium heat. They bake instantly, like pancakes, just have time to turn over. We bake in a dry pan. Trim the edges of each baked cake by placing a plate with a smaller diameter on it.

Lubricate each cake with warm cream and sprinkle with nuts and crumbs (optional). 100 gr. nuts. After 2-3 hours you can try. Delicate, soft, low-calorie - just a godsend.

Cake in a curd pan

Ingredients

Chicken egg 1 piece
Curd 200 g
Sugar 1 cup
Vanillin to taste
Wheat flour 1 cup
Slaked soda 1 teaspoon

Cooking method

Grind the egg with sugar and flour, add vanillin, pour in milk. Stir with a whisk, put on a slow fire, cook until thickened, stirring constantly. Cool down completely. Beat the butter with a mixer, gradually adding the cooled custard mass.
Mix the egg with sugar, add cottage cheese, vanillin, soda and gradually add flour. The dough should not turn out quite steep, but dense.
Divide into 6-8 parts. Roll out thinly, prick with a fork so that they do not swell.
Bake until browned in a pan on both sides. Trim uneven edges. Cool down.
Lubricate the cakes with cream, sprinkle with nuts and chocolate.

Biscuit cake in a pan

Ingredients

Granulated sugar 200 g
Vanilla sugar 3 g
Wheat flour 200 g
Chicken egg 6 pcs.

Cooking method

Beat the eggs with a whisk or a mixer until the mass has doubled, gradually adding sugar. When the sugar is completely dissolved, start adding flour, stirring constantly.
In the meantime, while you are churning the bulk, place a large, clean skillet on the stove. Reduce gas to a minimum. Take an aluminum pan, do not grease, just put a parchment sheet, or a newspaper, so that the biscuit does not burn. As soon as the pan is hot, pour the mixture (which you keep churning) into the pan, cover it with a lid wrapped in a towel, and put it in the pan. Bake for at least an hour without opening the lid. When it smells of biscuit, open the lid, and if the biscuit is dry and does not stick to the palm of your hand, then the cake is ready. Pour the biscuit onto a rack and let cool.
When the cake has cooled, you need to cut it so that you get two cakes.
You can make any cream you want. You can buy a pack of chocolate butter, knock down with milk and sugar. Only in order for the cream to solidify well, especially if you knock it down by hand, you can add a thickener.
When the cream is ready, and the cake has cooled, you can grease the biscuit with cream and leave to cool. After a couple of hours, the cake will be soaked with cream.

Chocolate cake in a pan with banana cream

Ingredients

2 chicken eggs
1 cup of sugar
1 cup kefir or curdled milk (room temperature)
half a teaspoon of baking soda
50 g butter (melted)
1.5 tbsp cocoa
1 tsp spices for dough (nutmeg, cinnamon, cardamom)
1.5-2 cups flour (you need to look at the dough)

Cooking method

A glass of kefir must be mixed with the required amount of soda. Set aside until a reaction occurs.
In parallel, beat the eggs with sugar, and then combine with foamy kefir. Add melted butter and stir.
Then sift somewhere around a glass of flour and cocoa with spices. We mix.
Now we gradually add flour, all the while actively mixing the dough and achieving the consistency of thick sour cream.
We will bake the cakes in a dry and well-heated pan - in its center we put 3 tablespoons of chocolate dough and evenly distribute it. Cover the pan with a lid. The fire is minimal and only 2 minutes for each cake.
The readiness of the cake is determined by two signs - it does not stick to the hands and holes appear on its surface. You don't need to flip it.
In total, as a rule, you should get 7 cakes.
Now we cool them down and only then proceed to the formation of the cake, especially since our cream has long been ready and is waiting for its finest hour.
We generously smear the cake with cream, let it soak (or not), and then decorate as desired.

Cake in a pan quickly and easily

Ingredients

Kefir 200 ml
Sugar 1.5 tbsp.
Egg 2 pcs.
Sunflower oil 3 tbsp. l.
Vanilla sugar 10 g
Soda 0.5 tsp
Wheat flour 1.5 tbsp.
Butter 80 g
Sour cream 4 tbsp. l.
Milk 7 tbsp. l.
Starch 1.5 tbsp. l.
Powdered sugar to taste

Cooking method

Prepare the crusts. Pour kefir into a deep bowl, add 1 cup of sugar, eggs, sunflower oil, soda, vanilla sugar. Mix everything thoroughly with a whisk. Continuing to mix, add the sifted flour in portions.

Heat up a frying pan, brush lightly with oil. Pour in a ladle of dough, cover and cook over low heat until bubbles appear (2-3 minutes). Turn the cake over, fry without a lid for another 2 minutes. The number of cakes depends on the diameter of the pan and the volume of the ladle.

Prepare cream. Melt the butter in a small saucepan, add the remaining sugar, add sour cream (it should be fatter), pre-mixed with 3 tbsp. l. milk. If this is not done, sour cream may curdle. Heat the mass over low heat with constant vigorous stirring.

In a separate bowl, dilute the starch with the remaining milk and a pinch of vanilla sugar. As soon as the milk mass boils, pour in the starch mixture in a thin stream. While stirring, cook until thickened.

Start assembling the cake. Spread 1 cake on a dish with bubbles up, spread each with cream (about 2 tablespoons per 1 cake). Sprinkle the top with powdered sugar.

Chocolate cake in a pan

Ingredients

For test:

350 ml kefir
320 g flour
300 g sugar
2 chicken eggs
50 g cocoa powder
70 g butter
1 teaspoon quick soda

For cream:

500 ml whipping cream (35% fat or more)
200 g dark chocolate
For glaze:
100 g dark chocolate
60 g butter
2 - 3 tablespoons of thick jam for lubrication of the top cake under the glaze

For the meringue:

2 egg whites
120 g sugar (double the weight of proteins)
1/8 teaspoon citric acid or a few drops of lemon juice

Cooking method

For cakes, dilute cocoa powder with hot water.
Warm up the kefir. Pour in soda, stir.
Melt butter.
Beat the eggs with sugar, add cocoa, butter and, alternately mixing flour and kefir, knead a thin pouring dough.
Heat the skillet to moderately hot. If the pan has a good non-stick coating, you can bake the cakes without oil, and if in doubt, lightly grease the pan with vegetable oil. Remove excess oil with paper towels so that only a thin oil film remains in the pan, there are no oil puddles.
Pour a ladle of batter into the center of the pan and, gently tilting the pan from side to side, spread the batter in an even layer.
Cover immediately and bake on moderate heat until the crust is done. Readiness can be determined by lightly pressing on the middle: the finished cake does not sag and does not leave a mark on the finger.
If desired, during the baking process, the cake can be turned over i.e. oven on both sides.
Place the finished cake on a wire rack and let cool.
For the cream, heat the cream almost to a boil, but do not boil.
Pour hot cream over chopped chocolate, let stand for a few minutes, and then stir until a homogeneous smooth mass is obtained.
Refrigerate for a few hours to allow the cream to cool well. Alternatively, you can prepare the cream the day before and leave it in the refrigerator until the next day.
Whip the cold cream with chocolate until firm peaks.
Assemble the cake by brushing the cakes with cream. Leave the top cake dry, without cream. Place the assembled cake in the refrigerator for 20 minutes to thicken the cream.
Heat the jam until hot and apply a thin layer on the top cake.
Remove the cake for another 15 - 20 minutes in the refrigerator so that the jam freezes again.
For the frosting, gently heat the chocolate and butter in a double boiler until smooth.
Pour the frosting over the top of the cake and spread with a spatula so that the frosting does not reach about a centimeter to the edges of the cake. Gently push the frosting towards the edges to form chocolate smudges.
Place the cake in the refrigerator until the frosting is completely set.
For the meringue, beat the whites until foamy, without stopping beating, add sugar in small portions, add citric acid or lemon juice.
Put the bowl of egg whites in a water bath and beat for about 7 minutes until a fluffy light mass forms, wrapping around the mixer blades and forming tears.
Remove the bowl from the bath and beat without heating for another 3-4 minutes, if desired, tint with chocolate icing.
Decorate the cake with meringues. You can deposit with a pastry syringe or just two spoons.

Want to bake a cake but don't have an oven? Then use these simple recipes! These cakes are prepared right in the pan quickly, simply and without any complications!

Many women do not like to bake cake layers in the oven, considering this process tedious and time consuming. In addition, they are afraid of the need to maintain the temperature, which in stoves without automation is given, to put it mildly, with difficulty. Today, our dear enthusiastic ladies, we will tell you about how to make cake without oven, right in the pan on a gas or electric stove!

Cake layers in a pan cook faster than in an oven, the cooking process is easier to control, and in the summer heat you do not have to suffer from the inevitable heating of the kitchen. Intrigued? Then try! Your choice - two cake recipes without baking in the oven!

Layered honey cake without oven

To prepare the dough for this delicious cake, you will need products:

two eggs,
a tablespoon of honey
two tablespoons of softened margarine or lard,
four tablespoons of granulated sugar,
a teaspoon of soda
extinguishing vinegar,
vanillin,
flour (how much dough will take).

Cooking:

Eggs are beaten well into foam and sugar is gradually added to it. It is very convenient to do such things with a stationary mixer, then your hands will be free, and you can do something else.
Melt in the microwave or in a water bath of honey with margarine or lard.
The liquid mixture, while continuing to beat, is poured into the egg mass and vanillin and soda slaked with vinegar are also added here.
Flour should be added gradually, first stirring the dough with a spoon, and then kneading it with your hands.

This no-oven cake recipe calls for the batter to be as thick as the dumplings. When the result is achieved, all the dough is divided into 8-9 identical koloboks and each of them is rolled into a circle. To make the circle even, you can immediately cut it under the plate.

Honey blanks are baked in a dry frying pan. They fry very quickly, but this must be done on both sides. It is good if there are assistants in the house who would help roll out and cut the dough. By the way, the trimmings should also be fried and then crumbled - in this form they will be useful for sprinkling the finished product.

For cream, you can use butter cream, whipped from 300 grams of butter and a can of boiled condensed milk. But the best cream for this delicacy is sour cream impregnation - 500 grams of powdered sugar or granulated sugar, beaten with six tablespoons.

For those who do not like to knead and roll out thick dough, we offer a simpler recipe.

Quick honey cake in a pan

To prepare the dough for the second cake without baking in the oven, you will need the following products:

3 eggs, half a faceted glass of sugar,
2 tablespoons of vegetable oil,
2 tablespoons of honey (50g by weight)
a third of a teaspoon of soda,
1 teaspoon baking powder,
1 glass of flour.

Cooking:

First of all, beat the eggs into a fluffy homogeneous foam, then gradually add sugar and honey to the egg mass, continuing to beat.
Vegetable oil, odorless and tasteless, is also poured here in a thin stream.
Then the mixer is turned off and the flour, previously milled and mixed with baking powder, is carefully poured into the sweet mixture.

As a result, after gentle mixing, you should get a fluid, but not quite liquid dough.

Cakes are baked similarly to pancakes. If you take a frying pan with a diameter of 24-26 cm, you should get three shortcakes. The frying pan is lightly oiled, heated and the dough is poured into it, helping it to spread evenly with a spoon, covered with a lid and baked over low heat.

As soon as the top is no longer sticky, and the bottom is fried with a golden crust, the honey pancake is turned over and kept on a quiet fire under the lid for about 2 more minutes. In the same way, 2 more cakes are baked from the remaining dough, let them cool and prepare the cream.

For cream beat 400 grams of thick, preferably fatty sour cream with half a glass of granulated sugar or powder. For flavoring, you can add a teaspoon of horseradish or a pinch of vanilla.

The cooled cakes are smeared with sour cream, sprinkled with nuts or prunes in the middle. From above, the cake is beautifully smeared and decorated with grated walnuts, previously fried in a dry frying pan.

We hope you enjoy these no oven cake recipes. Be sure to learn how to cook or treat your guests to a real one according to our recipes! Bon appetit and good mood! Do you want a dessert without dough at all? Then try . or the Japanese miracle -.

But not everyone likes to cook them: it is believed that the cooking process takes a lot of time and effort. The easiest and fastest way to please loved ones and guests with a fragrant, soft, juicy, melt-in-your-mouth cake is to cook it in a regular frying pan. Recipes for cakes in a pan are simply a must for every good housewife. The basis of this dessert dish are cakes. The recipe for cooking and baking them is selected for every taste.

The five most commonly used ingredients in recipes are:

The dough can be kneaded with sour cream, yogurt, condensed milk, and more. The filling of cakes is made the most diverse. You can soak them with sour cream, custard, cottage cheese or any other type of cream, shift with fruits and berries, etc. In this variation, you can bake, for example, honey cake or "Napoleon", and in terms of taste, the sweetness cooked in a pan is not inferior to its counterpart baked in the oven. Even a novice cook will be able to create a real masterpiece, which will delight both the household and the guests of the holiday!

Of course, no-bake cakes are loved by many housewives. And this is not surprising, you can cook such desserts in a matter of minutes. Cakes do not have to be baked in the oven: they can easily be made in a regular frying pan. If you do not have an oven, then this option for making cakes will become a lifesaver when you need to make a treat for a holiday or a regular tea party.

There are a huge number of variations of cakes in a pan: you can cook honey cake, Napoleon, and cottage cheese desserts.

Such pastries captivate with their simplicity and speed of preparation. After all, each cake is prepared in just a few minutes. This means that the baking process itself will take a little time. The cakes are perfectly soaked, and the dough itself comes out tender and fragrant. In addition to flour, eggs, sugar, butter, condensed milk, cottage cheese, honey, and sour cream are added to the dough. To give the baking a special appetizing aroma, spices are added, for example, cinnamon, vanilla, cloves.

The cream can be prepared with custard, and sour cream, and cottage cheese, and with condensed milk.

Delicate and fragrant cake, which is prepared very quickly, because the cakes are baked in an ordinary frying pan. And we'll prepare the custard.

Ingredients:

Flour - 600 g;
Egg - 1 pc.;
Nuts - 100 g (any, you can walnuts);
Vinegar - 1 tablespoon;
Condensed milk - 1 can;
Soda - 1 teaspoon.

Milk - 800 ml;
Sugar - 1 glass;
Flour - 50 g;
Vanillin;
Egg - 3 pcs;
Butter - pack.

Cooking method:

Whisk the eggs in a separate saucepan.
Gradually add sugar, while continuing to beat the mass.
Pour in flour, vanillin. Beat everything until smooth.
Pour in the milk, mix the mass.
Place the saucepan on the stove.
Continuing to stir the cream, bring it to a boil.
Remove the cream from the stove. We cool down a little. Add oil, beat for a couple of minutes.
Let's prepare the cakes. Crack an egg into a bowl, beat it a little.
Add condensed milk.
We extinguish the soda with vinegar, also add to the dough.
There we send the flour, previously sifted.
Knead the dough, it is desirable that it turns out elastic and soft.
Cut it into pieces (8-10).
Using a rolling pin, roll each piece into a thin round cake.
Fry the cakes for about 1 minute (each side). We cool.
We coat the cakes with cream.
Sprinkle the top of the cake with nuts and crumbs from the cakes. Leave to soak (it takes a few hours) and serve.

Interesting from the network

This dessert, easy to prepare, will decorate any holiday table. The cake turns out to be moderately sweet, tender, melting in the mouth - a luxurious delicacy. And most importantly - the cake is prepared in half an hour.

Ingredients:

Butter - half a pack;
Flour - 450 g;
Egg - 3 pcs.;
Sugar - 150 g;
Soda - 1 tsp (slaked);
Salt - 1 pinch.

Milk - 1 l;
Sugar - 200 g;
Vanillin;
Flour - 2 tablespoons;
Egg - 3 pcs;
Butter - pack.

Cooking method:

Beat the eggs with a mixer, pour in the sugar, continue to beat.
Add softened butter, salt, slaked soda. Mix, add flour.
We knead the dough.
We divide the dough into 16 parts, which we roll into a layer.
Fry the cakes in a pan (do not add oil). They cook quickly, so make sure that the cakes do not burn.
We cool the finished cakes, cut off the edges.
Let's prepare the cream. Whisk eggs with sugar.
Add vanilla, milk, flour. We mix everything well. Put on fire, bring to a boil.
We remove the cream from the stove. Let it cool down a bit and add oil. Beat with a mixer.
Lubricate the cakes with cream, stack them on top of each other.
Decorate the top of the cake with crumbs or nuts.
The dessert should soak for several hours, then serve.

If you think that making a cake is a difficult and troublesome task, then make this dessert in a pan. You will undoubtedly appreciate this tasty and chic delicacy from curd dough.

Ingredients:

Flour - 350 g;
Cottage cheese - 200 g;
Butter - 50 g;
Vanillin;
Sugar - 1 glass;
Egg - 1 pc.;
Soda - 1 teaspoon (slaked).

Milk - 300 ml;
Sugar - 100 g;
Egg - 1 pc.;
Cream - 500 ml;
Sugar - 100 g;
Flour - 1 tablespoon;
Vanillin.

Cooking method:

Grind cottage cheese with sugar and egg.
Add vanillin, soda to the mass.
In a separate bowl, chop the butter with flour. We spread the curd mass. Knead the dough, it should lag behind the hands.
Cut the dough into 8 pieces, roll each into a layer.
Fry the cakes in a pan without adding oil. Trim the edges of the cakes carefully.
Beat eggs with sugar, pour in milk, add vanillin, flour.
Bring the mass to a boil, remove from the stove, cool.
In a separate bowl, beat cream with sugar until thick.
Combine custard with buttercream. We mix the mass.
Lubricate the cakes with cream. Sprinkle the top of the cake with crumbs.
Leave the dessert to soak overnight.

If you can’t bake cakes in the oven, then cooking dessert in a pan is a great solution. It's simple and fast. Honey cake turns out to be incredibly tasty with a slight pleasant sourness, thanks to sour cream.

Ingredients:

Honey - 2 tablespoons;
Flour - 2 cups;
Butter - 50 g;
Sugar - 200g.
Soda - 1 teaspoon;
Egg - 2 pcs.;

Sour cream - 800 ml;
Sugar - 1 glass.

Cooking method:

Mix honey, oil, soda until smooth.
Whisk eggs with sugar.
We combine the egg mass with oil and honey. Mix well.
We place the mass in a water bath, stir for about 5 minutes.
Remove from the stove, pour in the flour, put it back in a water bath (5 minutes). We stir constantly.
Remove the dough from the stove, put it on the table (pre-sprinkle with flour).
We divide the dough into parts (10-12), roll each into a small ball.
We cover the balls with polyethylene and place in the refrigerator (half an hour).
Each ball is rolled into thin layers, baked in a pan. Cool the cakes, carefully trim the edges.
Let's prepare the cream. Pour the chilled sour cream into a separate container, add sugar. Beat the mass (you can use a mixer).
We impregnate each cake with cream.
Decorate the top of the cake with crumbs from the cakes.

Now you know how to cook a cake in a pan according to the recipe with a photo. Enjoy your meal!

Do you still have questions about how to cook a cake in a pan? Then the following useful tips from experienced chefs may come in handy:
To make the cakes of the required size, take the lid from the pan in which you plan to fry the dough. Lay the lid on the pastry sheet and cut off the excess edges.

To make it easy to move a thin layer of dough into the pan, carefully wrap it in a rolling pin and transfer it to a preheated pan.

As a topping, you can use a variety of products: cookies, nuts, chocolate, chopped dried fruits, oatmeal.

You can prepare the cakes ahead of time. In a dry place, they can be stored for about 3 days before direct use.

To improve the flavor of the dough, you can add nutmeg, ground cinnamon, vanilla sugar.

You can use any nuts for the cake. It is convenient to grind them with an ordinary rolling pin or blender, meat grinder.

After baking the dough in a pan, cover the finished cakes with a damp towel. So they don't dry out.

The finished cake can be decorated with fresh or canned fruits, dried fruits, sweets, dragees, cookies.