Cake in a Skillet
Description
It pairs perfectly with tea and coffee. The cake is very simple; the main thing is to prepare it in advance so it becomes well soaked. Knead the dough, roll it out into round layers and fry them in a pan on both sides. Trim the edges of the baked layers, giving them a proper round shape. For the cream, heat the milk, add a mixture of eggs and sugar and cook until the egg whites coagulate. Then cool, beat the mixture with butter and add vanilla and condensed milk. Spread the cream on the layers and stack them one on top of another. Use the remaining cream to coat the top and sides of the cake and sprinkle with crumbs made from the trimmed layer pieces. Decorate as you like and let it sit for 10–12 hours in a cool place. It can be served with tea or coffee.
Instructions
- 1
Step 1
Knead a dough from flour, 0.7 cup of milk, 100 g of butter, 0.5 cup of sugar, 1 egg. Add vegetable oil and baking soda neutralized with vinegar. Divide the dough into 10–12 equal parts and roll out thin round sheets. Fry them in a pan on both sides under a lid until lightly golden.
- 2
Step 2
Carefully trim the edges of the baked layers so they have a smooth, round shape. Cover them with a towel to prevent them from drying out.
- 3
Step 3
In the meantime, let's make the cream – bring 2 cups of milk to a boil, pour in the mixture of 4 eggs and 1.5 cups of sugar. Cook until the egg whites coagulate, then let it cool. Add 600 g of butter and beat well. Then stir vanilla and condensed milk into the cream and mix.
- 4
Step 4
Spread the layers with the resulting cream and stack them on top of each other.
- 5
Step 5
Cover the top and sides of the cake with the remaining cream and sprinkle with crumbs made from the leftover cake layers. Garnish as you like and let it sit for 10–12 hours in a cool place to absorb well.