Bakery products

Cake in the pan

Ingredients for making cake in a pan

For the test:

  1. Chicken egg 1 piece
  2. Condensed milk 1 can (380 ml)
  3. Baking soda 1 teaspoon
  4. Table vinegar 9% 1 tablespoon
  5. Sifted wheat flour 3 cups
  6. Wheat flour sifted for rolling half a glass
  7. Shredded walnuts 1 cup (cup capacity 250 milliliters)

For custard:

  1. Milk, pasteurized whole 2.5% fat content 1 liter
  2. Sugar 1 cup (cup capacity 250 milliliters)
  3. Chicken egg 2 pieces (large)
  4. Sifted wheat flour 3 tablespoons
  5. Softened butter 200 grams
  6. Vanilla Sugar 1 Pack
  • Main Ingredients Eggs, Milk, Sugar, Condensed Milk
  • Serving 1 serving
  • World Cuisine


Deep bowl - 2 pieces, Mixer, Stewpan, Plate, Whisk, Canned key, Teaspoon, Tablespoon, Fork, Rolling pin, Metal spatula, Lid frying pan, Kitchen spatula, Cutting board, Knife, Paper kitchen towels, Food plastic film, large flat dish, fridge

Cooking cake in a pan:

Step 1: prepare the cream blank.

To start, make a blank for the cream. In the deep bowl, beat the right amount of unshell eggs, beat them lightly with a mixer, 30 - 40 seconds will be quite enough. Then add sugar to the eggs and beat the ingredients 2 - 3 minutes at medium speed. After, enter the bowl, sifted wheat flour with vanilla sugar and beat the mixture with a mixer until a smooth consistency at low speed for 2 minutes. Now without interrupting the operation of the mixer, introduce the desired amount of whole pasteurized milk into the resulting mixture. Stir the mass until you are sure that its consistency is uniform without flour lumps. Then pour the resulting mixture into a deep stewpan and place it on a stove that is turned on to a medium level. Arm yourself with a whisk and, without ceasing to stir the liquid mass, bring it to a boil. As soon as the milk mass begins to boil, remove the stewpan from the stove and allow the liquid to cool slightly up to 50 - 60 degrees. The milk mass will cool and thicken approximately 30 to 40 minutes during this time, cook the cakes.

Step 2: prepare the dough.

In a bowl, beat the chicken egg without shell and beat it slightly with a whisk. Open a can of condensed milk with a canned wrench and pour the contents of the can into a deep bowl. Pour in a beaten chicken egg there. Then take a teaspoon of soda, fill it with a tablespoon of 9% vinegar directly in a bowl with whipped ingredients and mix the mass with a whisk. Now begin to inject into the liquid mass, sifted wheat flour. Do this gradually, in parts, so that the condensed dough does not get stuck in flour lumps. When it becomes difficult for you to mix the dough in a bowl, transfer it to the kitchen table, previously sprinkled with sifted wheat flour, and knead a steeper dough. By texture, it should be soft, elastic and not stick to your hands.

Step 3: form the cakes.

Roll the finished dough into a loaf, and using a metal kitchen spatula, divide it into 8 equal parts. Now, using a rolling pin, roll each piece of dough into a thick layer one by one up to 2 - 3 millimeters. Then take the lid from the pan, in which you will fry the cakes, carefully lay it on a rolled layer of dough and with a knife cut off the excess pieces along the edges of the semi-finished product, thus forming an even circle. Do the same with the rest of the dough. Using a fork, make frequent punctures in raw cakes, the more punctures, the less the dough will swell, and the cakes will be smooth and accurate.

Step 4: fry the cakes.

Turn the stove on to the middle level and place the pan on it. When the container is hot, wrap 1 layer of dough around the rolling pin and transfer it to the pan, deploying it at the bottom of the container. Smooth the dough with your hands and fry the cake on one side 50 - 60 seconds. Be careful, the cakes are fried very quickly, you must carefully monitor so that they do not burn! When small bubbles appear on the surface of the cake, it means that it has already browned on one side. Turn it over with a kitchen spatula and fry for 1 minutes After the finished cake lay on a cutting board and let cool slightly. During frying, a small layer of burnt flour will remain in the pan, very carefully remove it with paper kitchen towels and proceed with the preparation of the next cake. In general, it will take you about a test to work 30 minutes, 10 - 12 minutes for frying cakes and the rest of the time for cooking, and rolling out the dough.

Step 5: bring the cream to full readiness.

While you cooked the dough and fried the cakes, the milk mass cooled to the temperature you need. Now put in the clean deep bowl the right amount of softened butter and whisk it for 3 to 4 minutes to splendor. Then, spoon after spoon, put the warm milk mass into the butter, continuing to whip the cream already thickening with a mixer until it’s splendid and airy, it will take about 20 - 25 minutes. Put the bowl with the finished cream aside and let it brew, 5 - 7 minutes quite enough.

Step 6: form a cake.

If the cakes are not even, if desired, cut them slightly along the edges with a knife. Now put the first cake on a large flat dish and grease it with a generous portion of cream, 3-4 tablespoons is quite enough. Then lay on a layer of cream a second cake, lightly crush it with your hand and apply a layer of cream on it. Form the cake in this way until you have all the cakes out. If desired, you can leave 1 cake for dusting or use chopped walnuts for the same purpose as described in this recipe. Lubricate the sides of the cake with the remaining cream, helping yourself with a tablespoon, and sprinkle your culinary masterpiece with chopped nuts. Cover the finished cake with plastic wrap and refrigerate for the night, or if you cooked it in the morning, then let it brew and soak in cream 12 hours.

Step 7: serve the cake in a pan.

Cake in the pan is served cold. If you wish, you can get it out of the refrigerator 1 hour before serving so that it warms up a little, especially if you are going to treat children with this cake. This easy-to-prepare dessert will decorate your holiday table, and give your loved ones a pleasant mood and great sweetness, especially with freshly brewed tea, a cup of coffee or cocoa. Enjoy it! Enjoy your meal!

Recipe Tips:

- - You can cook cakes 2 to 3 days before making the cake and store them in a dry place until use.

- - Instead of powdered fried cakes, you can use crushed cookies, nuts, chocolate, chopped dried fruits, oatmeal.

- - Instead of vanilla sugar, you can use liquid vanilla essence.

- - To improve the flavor of the dough, you can add a pinch of cinnamon, nutmeg and a bag of vanilla sugar or liquid vanilla extract.

- - The cream will turn out to be more successful if it is cooked in cast-iron dishes, for example, in a cauldron.

- - You can use any nuts to sprinkle on the cake, and chop them as you like, in a blender, mortar or rolling pin.