Vanilla cake in a frying pan
8 servings
90 minutes
Vanilla cake on a skillet is a simple yet surprisingly delicious treat, perfect for a cozy home tea time. Its layers, made without an oven, are soft and tender with a light caramel hint from the condensed milk. The cream, rich in vanilla aroma, gives the cake an exquisite sweetness and velvety texture. This dessert resembles classic European recipes adapted for quick preparation. Soaked and tender, it pairs perfectly with a cup of fragrant tea or coffee. Such a cake would be a wonderful treat for a family celebration or a warm evening with loved ones.
1
Dough for layers: mix 3 cups of flour, 1 can of condensed milk (400g), 1 egg, and 1 tsp of baking soda with vinegar. Mix everything and knead a firm dough that doesn't stick to your hands.
- Wheat flour: 3.5 glasss
- Condensed milk: 1 jar
- Chicken egg: 3 pieces
- Slaked soda: 1 teaspoon
2
Make a sausage. Divide it into 8 pieces. Roll each piece to a diameter slightly larger than your pan.
3
Fry each flatbread in a preheated pan without oil for about 1 minute on each side.
4
For the cream, mix 3.5 cups of milk, 1.5 cups of sugar, 2 eggs, 3 tbsp of flour, and vanillin in a pot. There should be no lumps.
- Milk: 3.5 glasss
- Sugar: 1.5 glass
- Chicken egg: 3 pieces
- Wheat flour: 3.5 glasss
- Vanillin: 1 teaspoon
5
Cook the mixture over low heat until the cream thickens.
6
Add 200 grams of butter. Mix.
- Butter: 200 g
7
Assemble the cake: cut the layers to be the same shape (round, square, as you wish). Spread each layer with warm cream. Leave the cake in a warm place to soak for 40-60 minutes. You can sprinkle nuts on top (or add them to the cream). You can also sprinkle crushed leftover layers on top.
- Wheat flour: 3.5 glasss