Cottage cheese cake cooked in a frying pan
Description
Homemade baked goods for tea. If you want to find out, serve cooled or slightly warm.
Instructions
- 1
Step 1
First, you need to prepare the dough for baking the cake layers. To do this, mix the cottage cheese and two cups of granulated sugar in a bowl. Add two eggs, baking soda, and vanilla. Then gradually add sifted wheat flour. Use enough flour so that the dough becomes firm yet soft.
- 2
Step 2
Knead the ingredients into a smooth dough that does not stick to your hands. Roll it into a ball and place in a bowl. Refrigerate the dough for half an hour to rest.
- 3
Step 3
After half an hour, take the dough out of the refrigerator and divide it into pieces. Roll out each piece into a thin sheet. You should get quite a few—about fifteen pieces.
- 4
Step 4
Preheat the skillet over medium heat. It should be dry. Cook the pancakes on it like crepes. Fry on both sides until a golden crust appears.
- 5
Step 5
Now you need to prepare the custard cream to spread between the cake layers. To do this, pour 400 milliliters of milk into a saucepan and place it on the stove. Add two cups of granulated sugar to the milk.
- 6
Step 6
Take the butter out of the refrigerator. Let it sit until it becomes soft. Then cut it into cubes and add to the warm milk.
- 7
Step 7
In a separate container, whisk the remaining milk with three raw chicken eggs and half a cup of starch. Gradually pour the mixture into the boiling milk, constantly stirring. Remove the custard from the heat and let it cool.
- 8
Step 8
Trim the baked layers into perfect circles and crush the trimmings into crumbs. Spread all the layers with custard cream, then coat the entire cake with the layer crumbs. Refrigerate the cake for several hours to set.