Condensed milk cake with sour cream (in a frying pan)

Cakes 267 Last Update: Jun 09, 2022 Created: Jun 09, 2022 0 0 0
Condensed milk cake with sour cream (in a frying pan)
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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To bake such a delicious cake, you do not need to use the oven - tender and soft cake layers can be prepared simply in a pan! The cream is also quite simple and does not require much hassle - sour cream. The cake is no worse than baked in the oven. It turns out just as tasty and tender, and it is prepared much easier and faster.

Ingredients

Directions

  1. We prepare the necessary products. Sour cream will need thick, fat content of at least 20%. If your sour cream is not thick enough, you can put it in a colander, covered with gauze folded in several layers, and leave for 2-3 hours. The colander must be installed so that excess moisture from the sour cream drains freely. During this time, excess liquid will drain and the sour cream will thicken.
  2. In a deep bowl, combine condensed milk and egg.
  3. Mix with a mixer until smooth, 30 seconds.
  4. Then add baking powder.
  5. Gradually adding flour, begin to knead the dough.
  6. First, knead with a mixer at low speed or with a spoon.
  7. Then knead by hand. The dough is quite soft, but not sticky to the hands. When rolling out and transferring to a pan, such a dough should not tear.
  8. Divide the dough into 6 equal parts.
  9. Dust the work surface with flour. From each part of the dough, roll out the cake approximately the diameter of the pan. The diameter of my frying pan is 21 cm (along the bottom), I also got cakes with a diameter of 21 cm. The thickness of the cakes is 2-3 mm.
  10. We often prick each cake with a fork.
  11. Heat up a dry frying pan. Put the crust on the heated pan.
  12. Fry the cake over low heat for about 2-3 minutes on each side, until browned. So in turn fry all 6 cakes.
  13. We shift the cakes in a pile on a plate or cutting board.
  14. We take a plate of a slightly smaller diameter and cut all the cakes to its size. Let the prepared cakes cool completely.
  15. We don't throw away the cuttings.
  16. Dry the cake cuts in a dry frying pan over low heat for about 5 minutes. We leave to cool.
  17. Grind the cooled scraps in a blender or coffee grinder into crumbs.
  18. We prepare the cream: we send sour cream to a container for whipping, add sugar.
  19. Mix the mass with a mixer until smooth.
  20. We put the prepared sour cream on the cake.
  21. From above, carefully, so as not to squeeze out the cream, cover with a second cake.
  22. So we collect the whole cake. Lubricate the last cake with cream.
  23. We also coat the sides of the cake with sour cream.
  24. Then sprinkle crumbs on top and on all sides. We send the finished cake to the refrigerator for 3-4 hours for impregnation.
  25. Cake on condensed milk is ready to serve.
  26. Enjoy your meal!

Condensed milk cake with sour cream (in a frying pan)



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

To bake such a delicious cake, you do not need to use the oven - tender and soft cake layers can be prepared simply in a pan! The cream is also quite simple and does not require much hassle - sour cream. The cake is no worse than baked in the oven. It turns out just as tasty and tender, and it is prepared much easier and faster.

Ingredients

Directions

  1. We prepare the necessary products. Sour cream will need thick, fat content of at least 20%. If your sour cream is not thick enough, you can put it in a colander, covered with gauze folded in several layers, and leave for 2-3 hours. The colander must be installed so that excess moisture from the sour cream drains freely. During this time, excess liquid will drain and the sour cream will thicken.
  2. In a deep bowl, combine condensed milk and egg.
  3. Mix with a mixer until smooth, 30 seconds.
  4. Then add baking powder.
  5. Gradually adding flour, begin to knead the dough.
  6. First, knead with a mixer at low speed or with a spoon.
  7. Then knead by hand. The dough is quite soft, but not sticky to the hands. When rolling out and transferring to a pan, such a dough should not tear.
  8. Divide the dough into 6 equal parts.
  9. Dust the work surface with flour. From each part of the dough, roll out the cake approximately the diameter of the pan. The diameter of my frying pan is 21 cm (along the bottom), I also got cakes with a diameter of 21 cm. The thickness of the cakes is 2-3 mm.
  10. We often prick each cake with a fork.
  11. Heat up a dry frying pan. Put the crust on the heated pan.
  12. Fry the cake over low heat for about 2-3 minutes on each side, until browned. So in turn fry all 6 cakes.
  13. We shift the cakes in a pile on a plate or cutting board.
  14. We take a plate of a slightly smaller diameter and cut all the cakes to its size. Let the prepared cakes cool completely.
  15. We don't throw away the cuttings.
  16. Dry the cake cuts in a dry frying pan over low heat for about 5 minutes. We leave to cool.
  17. Grind the cooled scraps in a blender or coffee grinder into crumbs.
  18. We prepare the cream: we send sour cream to a container for whipping, add sugar.
  19. Mix the mass with a mixer until smooth.
  20. We put the prepared sour cream on the cake.
  21. From above, carefully, so as not to squeeze out the cream, cover with a second cake.
  22. So we collect the whole cake. Lubricate the last cake with cream.
  23. We also coat the sides of the cake with sour cream.
  24. Then sprinkle crumbs on top and on all sides. We send the finished cake to the refrigerator for 3-4 hours for impregnation.
  25. Cake on condensed milk is ready to serve.
  26. Enjoy your meal!

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