Minute Cake in a Frying Pan
8 servings
90 minutes
The 'Minute' cake in a skillet is a quick and cozy dessert from Russian cuisine, made for those who appreciate simplicity and taste. Its base consists of tender, thin layers cooked in just a minute on a hot skillet without the need for an oven. The cream is light and creamy, soaking each layer to create an airy texture. Historically, this cake emerged as an ingenious solution for quickly preparing sweets, especially when access to an oven was unavailable. The taste of 'Minute' resembles classic homemade cakes: soft and creamy with subtle vanilla notes. Its ease of preparation makes it an ideal choice for family tea gatherings or unexpected guests. By adding nuts, bananas, or cocoa to the cream, new flavor variations can be created to suit personal preferences.
1
We make the cake batter by mixing all the ingredients (flour, condensed milk, egg, baking soda).
- Wheat flour: 4 tablespoons
- Condensed milk: 1 jar
- Chicken egg: 2 pieces
2
We divide the dough into 8 pieces.
3
Roll out one piece larger than the pan and place it on the heated skillet.
4
In a minute, we flip them (the pancakes cook very quickly).
5
We trim the removed cake layer (the trimmings will be used for cake topping later).
6
We prepare the cream. Mix all the components except for the butter and heat until thickened, stirring vigorously.
- Vanillin: 1 teaspoon
- Milk: 750 ml
- Sugar: 1.5 glass
7
At the end, we add butter to the hot cream. (This is optional, I always do it without)
- Butter: 200 g
8
Spread warm cream on the layers, and sprinkle the top and sides with crushed crumbs.
9
We leave the cake to soak for a few hours.
10
You can also layer with bananas, nuts, or add 2 tablespoons of cocoa powder to the cream - however you like!