Quick condensed milk skillet cake
Description
Delicious baked treat for the whole family. A perfect option for tea time if you don't have an oven. The cake turns out tasty, soft and sweet. The layers soak up the sour cream filling, and the cake holds its shape well. Highly recommended. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Open the can of condensed milk—we'll use it to make the dough. For the cream, we'll need sour cream and sugar. Let's get started!
- 2
Step 2
Pour the condensed milk into a convenient deep bowl. Add a raw egg and mix.
- 3
Step 3
Add the flour in parts, immediately add the baking powder as well. Start kneading the dough.
- 4
Step 4
It took me almost 3 cups of flour for the dough. Don't make it too stiff—once it stops sticking, it's ready. Divide it into 8 parts.
- 5
Step 5
Roll out each piece of dough to approximately the diameter of your frying pan. Mine is 24 cm. Prick it with a fork in several places to prevent the dough from puffing up during frying. Do not roll the dough too thin, otherwise the layers will tear when transferring to the pan.
- 6
Step 6
Fry the pancakes on a dry and clean skillet over low heat on both sides.
- 7
Step 7
When all the cake layers are ready, take a small plate with a slightly smaller diameter and trim all the layers to match its size. Do not throw away the trimmings—dry them in a pan and grind them in a coffee grinder; use the resulting crumbs to decorate the cake!
- 8
Step 8
Mix the sour cream with sugar. Spread the cream on each cake layer. Assemble the entire cake. Cover it not only on top, but on all sides as well.
- 9
Step 9
Sprinkle the finished cake with crumbs on all sides. The cake cooked in a pan is ready! But it's advisable to let it sit for a couple of hours to soak in.