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Cake in a pan with custard — simply and quickly

Before each, even the smallest home holiday, many do not sleep for a long time or are torn to pieces, how to cook both cake and tasty meat in the oven and still have time for everything. But it is also necessary to chop the salads and prepare the dishes.

How to speed up the process, if only one oven, and she is busy preparing hot dishes or snacks.

There is always a way out, and it is not necessary to run to the store for a cake or cook it two days before the celebration, cooking cake cakes in a frying pan can solve all the problems. Such baking has many advantages.

Firstly, the cake layers are prepared quickly, secondly, almost any cake cream can be used, thirdly, cream can be baked in the intervals between cooking the main course.

There are still some points that are definitely worth mentioning. Cakes cooked in a pan will be all the same size, thin and will not rise as a sponge cake or other cake in the oven.

Also cooked parts of the cake can be stored in a dry place for a little over 48 hours.

From this it follows that you can concoct cakes on Wednesday, and crumble with custard on Friday evening, if the celebration is scheduled for Saturday. The cake will still be very tasty and the morning of the solemn day will not be too stressful for you.

Many cakes with pleasure side by side not only with nuts and chocolate, but also with lots of fruits and berries.

Whatever recipe you choose, there are some tricks for everyone, knowing that you will still reduce the labor costs for making a cake. Cutting the blank for the cake is better on the lid of the frying pan on which you are going to fry.

In this case, it will not be necessary to attach a pancake at random, and bend the edges to the sides.

Variety of recipes for cakes in the pan

Of course, any cake requires some soaking, but now we’ll talk about cakes with custard, which is also a good impregnation for cakes and a wonderful decoration for the top layer of cake.

A very tasty dessert can be a cottage cheese cake in a pan, for which you need:

  • Flour — 350 g;
  • Cottage cheese — 1 standard pack 200 gr .;
  • Butter — 50 gr .;
  • Sugar sand — 1 glass;
  • 1 chicken egg;
  • Soda — 1 tsp;
  • The juice of half a lemon (to extinguish soda);

For custard:

  • Milk — 1.5 tbsp .;
  • Cream — 0.5 l .;
  • Sugar — 1 cup;
  • 1 chicken egg;
  • Flour — 1 st.lozhka.

Preparing the dough for the cake in the pan is not difficult.

To do this, grind the cottage cheese, but if it has a large number of grains, then beat it with a mixer at low speed. After that add sugar and egg and beat again.

Add soda, previously quenched with lemon juice. Next, rub the butter on a grater and add to the flour.

All thoroughly mix and pour into the previously prepared mixture.

You can first knead the dough with a fork or spoon until all the ingredients turn into a homogeneous mass, then knead with your hands. When the mass begins to lag behind the hands, divide it into 8 parts. We roll each part to approximately the size of a frying pan and cut out the correct cake.

Fry in a pan without adding oil, you can use a pancake pan for this. We do this with all the parts, we crush the cuts from the cakes into one piece and we also roll and fry.

This part can be dried a little longer in the pan, but not allowed to burn.

Now let’s get down to the cream, for which we mix half the sugar with milk, flour and egg.

Put this mixture in a steam bath and cook until boiling. After which the cream must be cooled, removing from the bath.

Cream should be whipped, and when they begin to thicken, gradually pour the remaining half of the sugar, without stopping to beat. Now you need to combine the cream with the cooled custard and gently mix.

Grease cake cakes (8 pieces), and crush the last cake from the dough residues in a blender or rolling pin. Sprinkle the top and sides of the cake with the crumb and put in the refrigerator overnight for impregnation.

As you can see, the recipe for the dessert itself is so simple that it will not be difficult to make it. The bulk of the time it takes to create a cream, since whipping cream, the process is not pleasant and not very fast.

Now imagine a recipe with all your favorite condensed milk.

For this you need to purchase for the cake layers:

  • Top quality flour — 3 tbsp .;
  • Nuts — 100 gr. (those that are more to your taste);
  • Chicken Egg — 1 pc. (better choice);
  • Condensed milk — 1 can;
  • Soda — 1 tsp;
  • The juice of half a lemon or 1 tbsp of vinegar (to quench the soda).

With the ingredients for custard, too, everything is simple:

  • 3 chicken eggs;
  • 800 ml. milk;
  • 2 tbsp. l flour;
  • A glass of sugar;
  • A pack of good butter.

We start this recipe with custard with the preparation of this particular component of the cake, since it needs to cool down, and the dough is made quite quickly, and the cakes in the pan are baked on both sides for no more than 2 minutes.

Start collecting ingredients for the cream should be in the pan, which can be put in a water bath.

Previously, the capacity for the bath should be put on the stove and turn on the hotplate so that when all the ingredients for the cream mass that are included in the recipe are collected, you can immediately put it to boil over boiling water. First, beat the eggs well, preferably with a mixer on a stationary stand.

Without turning off this unit, we begin to add sugar, then flour, milk. This part of the mass is ready and put it in the bath, all the time, stirring with a plastic spatula.

Only the cream boiled, remove it from the bath and set to cool, and at this moment prepare the dough.

Water bath:

It also begins with the beating of an egg, only you can do it already with a whisk, since a very thick foam is not needed. Add condensed milk and hydrated soda. Sift flour separately, and then in small portions enter it into the dough.

Finely chop the nuts, it is better to entrust this action to the blender. Pour the nuts in the dough and knead it with your hands, it is very pleasant, elastic to the touch. We divide it into equal parts, which can be from 8 to 10 depending on the size of the pan.

Each part should be rolled into a thin circle, no more than 1 cm thick. Fry in a pan for no more than 1 minute for each side, then put to cool. When all the cakes are ready, whip the butter and add it to the cream.

We’ll have to beat this mass for about 5 minutes, after which we begin to coat the cakes and put them one on top of the other. This baking should stand in the refrigerator for more than five hours to fully soak. The recipe gives the choice of decorating this product.

Since nuts are included in the composition, you can sprinkle chopped nuts on the top cake and rub chocolate on a large grater.

With custard, you can bake any cake, but it is for thin cakes that are roasted in a frying pan, it fits best. Firstly, the recipe for making the cream itself is not complicated, and secondly, the cake is much softer and well-soaked.

Oddly enough, but even the famous and delicious cake Napoleon is also available for such a performance.

The recipe for making thin cakes does not require making puff pastry, but this baking is almost as good.

What is required for the test:

  • Sifted flour of the highest quality — 300 gr .;
  • Egg — 1 pc .;
  • Margarine for baking — 100 gr .;
  • Sour cream with a fat content higher than 20% — 1 tbsp .;
  • Soda — 1 tsp;
  • Vinegar — 1 tbsp. l .;
  • Sugar sand — 3 tbsp. l

Since the classic custard, the preparation of which was described above is quite suitable for Napoleon, you should not list all of its ingredients and method of preparation again.

In order to make cakes, you need to whip an egg with sugar, then add soda with vinegar to this mixture. Then rub the margarine with sour cream and combine the two masses. Knead until homogeneous, and enter the flour.

When all the ingredients are collected, then remove the dough in the refrigerator for about thirty minutes. Next, divide the whole mass into 8-10 parts, roll out thin cakes and bake them in a skillet without oil.

Cut the finished cakes over a stencil and coat with a warm creamy mass. If you use cold cream, then Napoleon will soak longer.

Sprinkling can be done by grinding the trim from the cake.

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