Cake in a frying pan in half an hour
4 servings
30 minutes
A skillet cake in half an hour is a culinary miracle for those who want to make a delicious dessert without an oven and long waiting. This recipe has roots in traditional European honey cakes but is adapted for quick preparation. The layers fried in the skillet acquire a light caramel note thanks to the honey, and the variety of creams allows for flavor experimentation—from delicate sour cream to rich custard. Such a cake is perfect for family tea time or unexpected guest visits since it can be made in just half an hour. Fragrant, sweet, with a light crispy crust—this dessert will delight even the most discerning sweet tooth.
1
Melt the butter, add honey and baking soda. The mixture should boil and foam.
- Butter: 70 g
- Honey: 1 tablespoon
- Soda: 0.5 teaspoon
2
Beat the egg with sugar, add a spoon of sour cream or milk, and mix in the flour.
- Chicken egg: 1 piece
- Sugar: 0.3 glass
- Sour cream: 1 tablespoon
- Wheat flour: 1.5 glass
3
Knead the dough. Divide the finished dough into 5 parts.
4
Roll each piece to the diameter of the pan and 'fry' in a well-heated dry pan just like pancakes.
5
Fry the cakes on both sides over low (thin pan) or medium (thick pan) heat. The cakes bake very quickly, in about two minutes. If the cake bubbles up – it can be flipped. The dough bakes well, so there's no need to worry.
6
Cool the ready layers and spread cream on them. Almost any cream works here (butter, custard, sour cream), except for condensed milk cream, which poorly soaks the layers and makes the cake hard.
- Chocolate: to taste
7
Decorate the cream-covered cake as desired (nuts, grated chocolate, crushed cookies) and put it in the refrigerator overnight. However, it best absorbs flavors only after a day. Although I have never managed to keep such a cake intact for more than 2 hours.