We are accustomed to the fact that a cake is a complex, time-consuming culinary delight, and not every housewife undertakes to prepare it. Believe me, there are not at all complicated recipes that literally anyone can handle if they want. And today we will prepare such a cake. In my cookbook there is a recipe for a frying pan cake that cooks very quickly.
This is one of my grandchildren's favorite cakes, so I make it quite often - it's quick, tasty and fun for the kids. It is made from cottage cheese cakes that are baked in a frying pan. Thanks to the cottage cheese, they turn out soft, and when soaked in sour cream, they turn out to be a delicate dessert.
Another advantage of this cake is that it contains fewer calories than traditional cakes, since there is no butter in either the dough or the cream. I think that's enough words, let's get down to business.
Pan cake recipe
Ingredients:
For the cakes:
- 250 gr. cottage cheese
- 1 cup of sugar
- 2 eggs
- 1 tsp. soda without top
- 2.5 - 3 cups flour
- vegetable oil for lubrication
For cream:
- 1.5 cups sour cream with a fat content of at least 20%
- 1.5 cups sugar
How to cook a cake in a frying pan from curd cakes:
Give it a little time for soaking, and a delicious curd cake with delicate sour cream will be ready for tea. Bon appetit!
This cake can be prepared even if you don’t have an oven - and this is its undeniable advantage! The taste is very similar to the famous “Napoleon”, only it is much easier and faster to prepare. The ingredients are the most affordable. The presence of cottage cheese in the dough gives it special tenderness. The cream is the most common custard. It seems simple, but where does all this magic come from :) Really cool recipe.
To be honest, when I prepared this unusual curd cake for the first time, I had no idea that it would turn out so delicious. Therefore, the recipe exceeded all expectations, and I heartily recommend it to you.
Ingredients
- wheat flour - 280 g
- cottage cheese with fat content 5-9% - 250 g
- chicken egg - 1 pc.
- sugar - 120 g
- baking powder - 1 tsp.
- milk - 500 ml
- chicken egg - 1 pc.
- wheat flour - 2 tbsp. l. with a slide
- butter - 200 g
- granulated sugar - 120 g
- vanillin
Preparation
In a saucepan or ladle, mix 2 heaped tablespoons of sifted wheat flour, 120 g of granulated sugar and a pinch of vanillin. Beat 1 egg into the mixture.
Then pour in the rest of the milk in a thin stream, constantly stirring the mixture with a whisk to avoid the appearance of lumps.
Place the pan with the ingredients for the cream on low heat. Stirring the mixture constantly, bring it to a boil. When the cream starts to puff, remove it from the heat and cool completely.
After this, add softened butter to the custard and beat the mixture with a mixer, achieving a soft and homogeneous consistency.
While the cream is cooling, let's prepare the cakes. In a deep bowl, mix sugar and one egg. You can do this with a whisk, but I prefer to use a mixer. This makes the dough more homogeneous and tender.
When the mixture is whipped and lightened, add cottage cheese. If you want, you can first grind it through a sieve. I wanted pieces of cottage cheese to be felt in the cakes, so I didn’t do this. Beat everything again with a mixer.
In several stages we will introduce the sifted flour. Knead a thick, homogeneous dough. You may need a little more flour. This depends on its gluten content, as well as the fat content of the cottage cheese.
Roll out one piece of dough on a floured surface into a thin layer. Using a plate, cut out a circle with a knife the same diameter as the surface of the frying pan.
Heat a dry frying pan. Carefully place a layer of dough on it. Fry the cake until golden brown on both sides. This will take about a minute, so don't leave it unattended for too long.
Thus, we bake 8 cakes in a frying pan. You can also fry the entire cake, and then trim off the edges of the already fried one. This is if there is a huge frying pan. The toasted cakes are soft, they do not crumble and cut normally. From the leftover scraps we will form 1-2 more small cakes. We also fry them on both sides, cool completely and grind them into crumbs using a blender.
Grease the cooled cakes with cream (about 2 tablespoons for each). We will also grease the top crust and sides.
Sprinkle the cake with crumbs and refrigerate for at least 4 hours to soak.
Cut the finished cake into portions and serve with aromatic tea.
According to this cake recipe, cottage cheese is added to the dough for the cakes, and then they are baked in a frying pan on both sides. Afterwards everything is soaked in custard. It is advisable that this cottage cheese cake sit for about a day before it is served.
It will be more convenient to first prepare the cream, and then bake the cakes, because the finished cakes need to be immediately greased with cream and stacked on top of each other. Otherwise, the cakes coated with cream will take longer to soak, and the cake will have to sit for a day to soak.
Ingredients for making the cake:
For the cream take:
- sugar 1 glass,
- wheat flour - 3 tbsp. spoons,
Eggs – 2 pieces,
A little vanilla
0.5 l milk,
Butter – 150 g.
For the test:
180 g cottage cheese,
1 cup granulated sugar,
1 teaspoon regular baking soda,
250 g flour.
How to make custard
The custard is cooked on the stove, so we need to prepare a pan in which we will cook it.
Place 1 cup granulated sugar in a saucepan, 3 tablespoons. spoons of flour and two eggs.
Stir and add vanillin (a little, no more than the tip of a spoon).
Next, you need to pour in half a liter of milk of any fat content, stir and put the pan with the cream on medium heat. You need to set the burner so that the cream does not boil, otherwise there may be lumps and the cream will generally stick to the bottom of the pan.
The cream is prepared with constant stirring with a whisk. When it thickens, remove it from the heat and cool until lukewarm.
Place 150 g of butter, cut into cubes, into it. And, stirring, we achieve homogeneity of the cream.
That's it, the custard is ready. Let's start making the cakes.
How to prepare the dough:
In a deep container, mix a glass of sugar with one egg.
Add 180 g of cottage cheese and stir.
Add vanillin, soda dissolved in vinegar (1 teaspoon of soda and 1 teaspoon of vinegar) and 250 g of flour.
Stir until smooth using your hands. This is what the finished curd dough looks like.
Baking cake layers in a frying pan
It is advisable to choose a frying pan with a thick bottom, then the dough will bake evenly.
Divide the dough into equal parts. Roll out each part to the diameter of the pan using a rolling pin.
Place the pan on the burner and adjust the heat to medium. There is no need to grease the pan with oil; the cakes are baked in a dry pan.
Pour in the dough and bake for about one minute, pricking with a fork. Pricking with a fork will create holes in the dough so it won't rise from the surface of the pan and will therefore bake evenly.
Turn over to the other side and bake until done.
Place the finished cake on a flat plate, pour a portion of custard onto it, including the edges of the cake.
Thus, place all the cakes on top of each other, pressing them.
Leave the curd cake to soak for a day (in the refrigerator). You can decorate as you wish.
For example, in the photo, the sides of the cake are decorated with chopped peanuts, and the top of the cake is carefully covered with whipped cream. Enjoy your tea!
There are times in life when the oven is not available for use. The reasons may be very different, but this is not a reason to give up homemade baking. It’s very easy to cook cottage cheese cake in a frying pan. The difference will be almost unnoticeable, and you will be able to surprise your loved ones.
You will need:
Dough:
cottage cheese - 200 g
egg - 1 pc.
sugar - 1 glass
premium wheat flour - 300 g (approximately)
soda - 1 teaspoon
table vinegar - for extinguishing soda
vanilla sugar - 1/4 teaspoon
Cream:
milk - 500 ml
eggs - 2 pcs
sugar - 1 glass
flour - 3 tablespoons
salt - 1/4 teaspoon
butter - 150 g
For decoration:
fresh berries (strawberries, raspberries, black currants, etc.) - 200 g
How to cook:
1. The most suitable cream for this cake is custard or butter custard. We will prepare the second one; it still tastes better with butter.
The beginning is traditional - beat the eggs with sugar (you can add salt right away, so you don’t forget later) into a homogeneous mass. There is no need for special splendor, so you can do it with a whisk in 5 minutes, or with a mixer - three times faster and without any effort at all.
It is easier to cook custard in a water bath. A little longer than on fire, but it definitely won’t burn. At the same time, place a pan of water (about half the volume of the pan) over medium heat; we will need it for the water bath.
Pour milk into a saucepan and set to heat over low heat. At this time, continue to beat the eggs with sugar and add a little flour.
When the milk begins to boil, remove it from the heat and pour it into the beaten egg-sugar-flour mixture in a thin stream. You will get a homogeneous liquid white mass that cannot yet be called a cream. Pour it into the saucepan in which the milk was heated and place it in the pan (the water should have already warmed up).
Continue whisking the cream without fanaticism. As soon as the cream begins to thicken, the intensity of whipping can be increased to prevent the formation of lumps. If you notice that the whisk can no longer cope with the thick cream, replace it with a spatula and continue mixing. The finished custard should be so thick that it will run off the spatula. Now you can add vanilla sugar and mix.
So, the cream is ready. You need to let it cool completely, but be sure to cover it so that a crust does not form. While cooling, stir the cream from time to time. While it cools you can bake the cake layers.
When the custard has cooled, beat the softened butter, gradually adding the custard, until smooth. Cover the finished cream with a lid and leave it to wait your turn.
2. To ensure that the dough has the correct homogeneous consistency, the cottage cheese can be rubbed through a sieve before use. The second way is to grind it in a blender, adding egg and sugar. If you don't mind the pieces of cottage cheese in the dough, you can simply grind the cottage cheese with sugar and egg using a fork. In general, decide and do as you like.
Add soda to the prepared cottage cheese (quench it with vinegar first) and vanilla sugar, mix. Don't add all the flour at once. It is better to do this gradually, the fat content of the cottage cheese and its moisture content, the size of the egg greatly influence the amount of flour, you may need more or less than indicated in the recipe. The dough should be medium thick and plastic.
Divide the dough into 6-8 parts, depending on the diameter of the pan you plan to use for baking the cakes. Roll out each piece to roughly form a circle. Don't forget to dust the table or board with flour to prevent the dough from sticking.
If you want the cakes to be perfectly round, take a plate that fits the diameter of the pan and cut the cake around it.
Heat the pan, place the crust on the pan and prick it in different places with a fork to prevent voids from forming. Bake on both sides in a dry frying pan over low heat until the cake is browned. Repeat this process for each cake layer.
Leave the finished cakes to cool.
3. Curd cakes with custard - of course delicious, but a little boring. But if you decorate the cake with fresh berries, for example, strawberries, it will turn out not only tastier, but also beautiful.
Wash the strawberries, dry them and cut them into halves or quarters.
4. The cakes have cooled, the cream is ready, and the strawberries have been prepared. Now let's assemble the cake. Place the cake on a plate, brush it with cream, put the second cake on top - brush with cream, and so on with all the cakes. Place the prepared strawberries on top and place the cake in the refrigerator for about an hour until it is well soaked in the cream.
5. Serve the curd cake in a frying pan with tea or coffee. It will taste even better the next day if there is any left over.
Bon appetit!
Adviсe:
– If you are not afraid of extra calories, you can use cream (10%) instead of milk to make custard, the cream will turn out even tastier.
– The top of the cake can be decorated not only with fresh berries; crushed nuts or grated chocolate, or coconut shavings will do. Nuts and coconut flakes can be added to the finished cream before greasing the cakes.
A very easy cake to make. To prepare it, you don’t need an oven and you need a minimum of ingredients. The cake layers are fried in a frying pan. Due to the fact that the dough contains cottage cheese, the cakes are soft.
Prepare the necessary products.
Grind the egg with sugar.
Add cottage cheese. Mix well.
Add flour and baking powder. Knead the dough. Divide it into 8 parts. 
Place a frying pan on the stove over medium heat. Using a rolling pin, roll each piece of dough into a flat, thin cake. 
Fry this flatbread in a dry frying pan on both sides. 
Don't worry if the cakes aren't perfectly round. Find a plate slightly smaller in diameter than the pan in which the tortillas were fried. Place a plate on top of each tortilla and trim any overhanging edges with a sharp knife. The scraps will be useful for sprinkling the cake.
Grind the cake scraps using a blender or simply chop with a knife. 
Prepare the custard. Mix egg, flour and sugar. Add some milk. Stir. Pour in the remaining milk and stir so that there are no lumps.
Put the cream on the fire. Cook, constantly stirring the cream and not letting it stick to the bottom until it thickens. Leave the cream to cool. Add room temperature butter to the cooled cream. 
Beat the cream with a mixer.
Assemble the cake, coating each layer with cream. Grease the sides and top of the cake with cream as well. 
Sprinkle the cake scraps over the cake. If desired, you can also add chopped nuts, such as walnuts or almonds, to the crumble. Let the cake sit and soak. It is ideal to leave the cake to soak overnight. 
Enjoy your tea!