Cake in a pan with condensed milk. Cake Minutka - a quick cake in a pan with condensed milk - a simple recipe and preparation

Cake "Minute" - a recipe for a sweet tooth who want a quick cake right now and right away. Despite the fact that it is not recommended to eat it right away, because it will be exquisitely tasty when soaked in cream, you can cook the Minute cake in a pan, from improvised products, without an oven and long preparations. It is called “Minute” not in vain, it will not take much time.

This recipe is unique in that the cake layers can be made in a pan, and they come out as if from an oven. Working with cakes is simple, the main thing is to keep the proportions and not overdo it with the amount of flour. Too much flour will make the dough tough and difficult to roll out. In order not to add extra calories to the cake, fry the cakes without oil. They cook perfectly and quickly in a regular non-stick frying pan.

About custard

I would like to say a separate word about the cream. Custard contains a minimal amount of oil. This recipe also does not require oil, which makes it easy and low in calories. Therefore, he is so loved by housewives who care about low-fat nutrition. The cream is a dairy product, and it is extremely tasty. Cake Minutka does not complicate digestion and is easily digestible. And as a result, in 1 day (and even evening) the cake disappears for tea parties and snacks.

Cake "Minute" on a frying pan, with condensed milk, recipe No. 1

Cake Minute - the necessary ingredients

Cake Ingredients

Flour 3 cups (about 1/2 cup of this amount to work with cakes).
Condensed milk 1 can, 380 gr.
Egg 1 pc.
Soda 1 tsp (we extinguish the soda with vinegar water in a separate container).

cream ingredients

Milk 750 gr (fat content from 2.5%).
Butter 150 gr.
Sugar 1-1.5 cups (but less is possible, since the cakes are also very sweet).
Eggs 2 pcs.
Flour 3 tbsp.
Vanillin or vanilla sugar 1 sachet.

How to cook

Korzhi

We extinguish the soda - it is important that the dough does not retain an unpleasant soda flavor.
Thoroughly and efficiently mix all the ingredients for the dough, namely, flour, egg, condensed milk, quenched soda.

Since condensed milk, with equal indicators on packages and cans, in practice turns out to be of different densities, first take only 2 cups of flour for the test.

Mix the dough in a bowl with a spoon, then on a board or table - with your hands. If the dough seems watery, gradually add flour. Be aware of the elasticity of the dough.

Any dough in the cooking process is better if the flour is sifted!

An important note from practice. It is more convenient to shape the cakes when they are still raw, rolled, elastic, and not after baking. But this, again, is at the discretion of the hostess: to whom it is more convenient.

Cakes cook quickly. Turn over to the other side with a spatula, do not allow burning.
So, our cakes are cooling down, waiting in the wings.

Ready-made cake layers are cooling down

Cream

Mix all ingredients, except oil, in a saucepan with a thick bottom or saucepan, and put on a small fire.
Custard needs constant stirring, this must not be forgotten.
When the cream begins to thicken (approximately to the state of liquid sour cream), add already softened butter.
We continue to stir the cream, until the butter is completely dissolved, turn off the stove, leave to cool.

Cakes can be lubricated with warm, but not hot cream. If you have leftover dough or some kind of cake has broken, you can crumble it and sprinkle the cake on top. Anything can also be used for sprinkling, such as grated chocolate, pastry decorations, nuts, and so on.

In the process of lubricating the cakes, add some chopped walnuts to a medium cake along with the cream. The walnut layer will make the treat even more delicious!

Cake Minute in a pan, recipe from condensed milk, with a light custard. Yummy!

Cake Minute in a pan, recipe with video

A few years ago, I had to go without an oven for quite some time, because my reliable assistant was out of order, and a new one had not yet been chosen. It was during that period that we were so “hooked” on this cake in a frying pan with condensed milk. The recipe with the photo is proven, reliable and simple. Even now, having the opportunity to bake whatever my heart desires in the oven, I often use it. The cake is tall, tender and very, very tasty! The dough is prepared according to the principle of "mix everything and knead". Cakes are baked literally for a couple of minutes each. You can use any cream for impregnation, I often do it with custard - it suits such high multilayer cakes as well as possible. The main thing is to be patient a little and not pounce on the cake right away, but let it soak in the cream well. Ideally, leave it in the refrigerator overnight.

Ingredients:

condensed milk - 1 b. (380 g),
egg (yolks) - 2 pcs.,
baking powder - 1 tbsp. l.,
salt - a pinch
flour - 2.5 tbsp.

Custard:

milk - 500 ml,
egg - 2 pcs.,
butter - 100 g,
sugar - 1 tbsp.,
flour - 4 tbsp. l.,
vanillin - a bag.

How to cook a cake in a pan with condensed milk

Let's start with the preparation of cake layers. To do this, mix condensed milk with yolks in a bowl. In principle, instead of two yolks, you can take one egg (as the recipe most often found on the net suggests), but for me, with yolks, the cakes are softer and more tender.

Knead the sweet mass until smooth and add flour. I would advise you to first sift a couple of glasses, then, if the dough is not smooth and elastic enough, add the rest.

The finished dough turns out to be quite soft and, despite the absence of any fats in it, does not stick to hands and does not require additional sprinkling with flour when rolling out.

We divide the total dough ball into approximately equal 7-8 parts (depending on the diameter of the pan), form balls out of them, cover them with a film or towel so that they do not wind up waiting for their turn.

Heat up a dry frying pan. Roll out each ball into a cake with a thickness of about 2-3 mm. Then, in any convenient way, cut out an even circle. For this, I use the lid from the saucepan, it turns out quickly and simply with it - I cover the cake, press the lid, turn it and it's ready.

We bake cakes without closing the pan with a lid. Try to immediately lay the cakes so that they lie evenly, without folds, because the dough instantly becomes soft and it will be difficult to smooth out these folds.

Bake cakes for 1-1.5 minutes. on the one hand, then turn over and hold them for another 30-40 seconds. Soft, ruddy cakes are obtained.

It takes no more than 20 minutes to bake all the cakes. Dough scraps can be rolled into another cake or fried separately and used to decorate the cake.

When all the cakes are ready, it's time to make the cream. Mix eggs, sugar and vanilla in a saucepan.

Then add milk and flour.

Beat the mass into a homogeneous mass, using the whisk attachment of a blender or mixer. We send the saucepan to the stove and, with constant stirring, bring the mass to a boil and thicken.

As soon as the cream thickens, remove it from the stove and add the butter. When the butter becomes soft, beat the cream again with a blender whisk (mixer) and the cream is ready.

We generously coat each cake with it, form a cake. When laying the cakes on the cream, try not to press them hard so that it does not get out much beyond the cakes. We also coat the sides of the cake with cream.

Sprinkle the formed cake with chopped toasted scraps or nuts (or you can mix both together) and put it in the refrigerator to brew for at least 2-3 hours. I used ground roasted peanuts.

Cake in a pan with boiled condensed milk is a wonderful treat that will appeal to both adults and children! I sometimes like to pamper my household with such a dessert. To make it very tasty, you should approach the process of preparing a dish with a soul and a spark. It is also important to follow a few simple rules.

The secrets of making a cake without baking in a pan:

Do not use excess flour. You may find that the dough is too sticky and you should remove the stickiness by adding more flour. You do not need to do this, as the dough will become dry and tough. Then the finished cakes are poorly saturated with cream.
It is not necessary to fry each cake for a long time. They turn out thin, so they cook quickly enough. If you dry the dough too much, the cake will turn out dry. Even a cream won't save him.
The cake can be decorated however you like. But trimmings from cakes, nevertheless, are worth using! Do not throw away, really :) If you don’t want to decorate the surface of the cake with them, then crumble them into small pieces, add to the cream. Nothing will change in taste, and the cake will be a little more. A trifle, but nice :)
Cream of boiled condensed milk can be replaced if necessary with another. Sour cream is well suited, as well as the well-known
You can cook delicious and pour it on top of the cake. It will turn out delicious and beautiful!

Dough Ingredients:

condensed milk (not boiled) - 1 can;
wheat flour - 450 g;
chicken egg - 1 pc.;
baking soda - 1 tsp

Cream Ingredients:

boiled condensed milk - 1 can;
butter - 200 g
walnuts - to taste
chocolate - to taste.

I suggest starting the preparation of this magnificent dessert by preparing the dough. Pour a jar of ordinary condensed milk into a deep bowl.

Choose a quality product - not liquid and not having lumps inside.

Add a chicken egg to it.

Now we send the baking soda to the flour and sift together into the dough.

Knead the dough with your hands. It will retain its stickiness, as the composition contains condensed milk. Do not try to remove this effect by adding flour. Too much flour will make the dough tough.

We stretch the resulting dough in the form of sausages and divide it into 8 equal pieces. Each of them will later be turned into a cake.

On a dry work surface, lightly dusted with flour, lay out the first piece of dough. Roll it out with a rolling pin. Then we apply a plate and cut a neat circle along the contour with a knife.

We do not throw away the trimmings, but also brown them in a pan, and then grind them into crumbs!

We heat a pancake pan, greased with a small amount of vegetable oil. We put our cake there. Poke a few holes in it first with a fork to keep the dough from puffing up.

Brown the bottom of the cake, then turn it over to the opposite side. It is important not to overdo it here. Otherwise, the base for the cake will turn out to be very dry and it will be difficult to make the dessert soft.

Do the same with the remaining pieces of dough. Place all cakes on a plate and set aside.

In the meantime, beat the butter at room temperature in a deep bowl, gradually adding boiled condensed milk to the mass. We achieve a homogeneous airy state of the cream.

We take a dish suitable for assembling the cake. Put a couple of tablespoons of cream on the bottom.

We put the first cake on top of the cream. The cream will not only saturate the bottom of the cake, but will also help the pastry to stick more firmly in place :)

Top thickly with cream and sprinkle with crushed walnuts.

If there is little time to cook a cake, then the housewives will need a homemade recipe for making a dessert in a pan. It cooks quickly, but this does not spoil its taste at all. The dessert layered with condensed milk is liked by adults and children, the recipe is often passed down from generation to generation.

How to cook a cake in a pan

To makecake with condensed milkat home, you will need flour, butter and condensed milk. By mixing them with egg and spices, cooks get a batter similar to the basis for baking pancakes. Cocoa, coffee, chocolate chips, vanilla or cinnamon are added to it at will. You can add sugar or sour cream, berries or honey for taste.

Korzhi

After kneading the dough, it is divided into parts, from which thin sheets are baked.crusts in a cake pan. It is advisable to prick them with a fork so that the parts do not lose their shape during baking, which lasts exactly 60 seconds on each side. After making the base, the cakes are collected and layered with a creamy filling of condensed milk, sour cream, butter or custard.

The finished biscuit dessert is decorated with nuts, berries, powdered sugar, confectionery sprinkles. Before serving, be sure to let the delicacy brew in the refrigerator for 6 hours or overnight to allow it to soak evenly and turn out to be melting.

Cake recipe in a pan with condensed milk

Suitable for any cookcake recipe with condensed milkIt's not that hard to find because there are so many of them. You can bake a light dessert on your own, decorate it with custard or chocolate filling. Experienced chefs will love Napoleon's step-by-step recipe or the option where boiled condensed milk is used. They will turn out very attractive in appearance and appetizing inside.

Condensed milk cake in a pan

Number of servings: 8 persons.
Calorie content of the dish: 300 kcal.
Purpose: for dessert.
Cuisine: author's.

How to cook cake in a pan with condensed milk, described in the following step-by-step instructions. According to her, you get a delicious cake with custard, perfect for a children's or adult breakfast, friendly gatherings and decorating a festive feast. If desired, impregnation can be made any other - oil, protein or with fruit syrup.

Ingredients:

condensed milk - a can;
eggs - 3 pcs.;
soda - 5 g;
vinegar - 10 ml;
wheat flour - 0.6 kg + 40 g for cream;
milk - 0.75 l;
granulated sugar - 0.3 kg;
butter - 200 g.

Cooking method:

Stir condensed milk, one egg, add slaked soda.
After thorough kneading, add the sifted flour, knead a smooth elastic dough.
Divide into eight parts, roll into a circle, fry each in a pan until browned for 30-60 seconds.
For cream, break two eggs, add sugar with flour, pour milk. Cook until the mass thickens. Until it cools down, add butter.
Layer cakes with cream, decorate to taste. Let it brew for two hours in the refrigerator.

Quick Recipe

Cooking time: 35 minutes.
Number of servings: 8 persons.
Purpose: for dessert.
Cuisine: author's.
Difficulty of preparation: medium.

Quick cake in a panwith condensed milk it takes a little longer than half an hour, but it turns out tasty and appetizing. It can also be made with any cream, this recipe uses sour cream, which turns out tender and melting. The sweetness of the components is not cloying, so the puff cake is eaten very quickly, and the household requires supplements.

Ingredients:

condensed milk - a can;
eggs - 1 pc.;
soda - 10 g;
lemon juice - 10 ml;
flour - half a kilo;
sour cream - 0.4 l;
sugar - 3/4 cup;
vanillin - 10 g.

Cooking method:

Mix condensed milk with egg, slaked soda, knead the dough with flour.
Divide into nine cakes, roll out thinly according to the diameter of the pan, prick with a fork.
Fry each cake on both sides.
For the cream, beat sour cream, sugar, vanillin with a mixer, layer the cakes.
Garnish with nuts and sprinkles, if desired.
Cool in the refrigerator, serve after two hours.

With boiled condensed milk

Cooking time: half an hour.
Number of servings: 8 persons.
Calorie content of the dish: 313 kcal.
Purpose: for dessert.
Cuisine: author's.
Difficulty of preparation: medium.

For those who do not like to bake in the oven,boiled condensed milk cakebaked in a frying pan. Tea drinking with such a cake will become tastier and more fun, and friends will certainly ask for the recipe for such a fragrant rich treat. The dessert is decorated at will with fresh bananas, kiwi or strawberries, but even without additions it attracts attention with a fresh taste.

Ingredients:

condensed milk - a can;
boiled condensed milk - bank;
eggs - 1 pc.;
soda - 10 g;
flour - 0.6 kg;
butter - 200 g;
walnuts - 100 g.

Cooking method:

Knead the dough from ordinary condensed milk, flour, eggs, soda. Form eight balls, roll each thinly, fry the layers of dough in a pan on both sides for no longer than a minute.
Beat boiled condensed milk with butter, coat the cakes, assemble the cake. Garnish with toasted walnuts.

Simple

Cooking time: half an hour.
Number of servings: 8 persons.
Calorie content of the dish: 289 kcal.
Purpose: for dessert.
Cuisine: author's.
Difficulty of preparation: medium.

A simple recipe for a cake with condensed milkpresented below. According to him, the main component is used in the baking dough plus in the layer. It turns out a biscuit rich in taste in a pan, which does not take much time for the hostess to cook. It is desirable to decorate its surface with fresh fruits - kiwi, slices of orange and pear to make it beautiful and appetizing.

Ingredients:

condensed milk - 2 cans;
flour - 0.45 kg;
eggs - 1 pc.;
soda slaked with vinegar - 10 g;
cream - a glass;
gelatin - a bag;
kiwi - 3 pcs.;
powdered sugar - 20 g.

Cooking method:

Beat an egg with one can of condensed milk, add flour. You should get a dough of the consistency of liquid sour cream.
Add soda slaked with vinegar, continue adding flour until a non-sticky dough is obtained. Divide into eight parts, roll each thinly, pierce with a fork.
Bake in a dry frying pan without oil on each side for a minute, cool.
Dissolve gelatin in half of the cream, beat the other half together with the second can of condensed milk until fluffy. Introduce gelatin, warm until dissolved, add powder.
Layer the cakes with cream, decorate with kiwi slices.
Leave for 30 minutes at room temperature, put in the refrigerator (this will ensure the tenderness of the taste), serve after five hours.

chocolate

Cooking time: half an hour.
Number of servings: 8 persons.
Calorie content of the dish: 292 kcal.
Purpose: for dessert.
Cuisine: author's.
Difficulty of preparation: medium.

How to cook chocolate cake in a pandescribed in the recipe below. Cakes are baked with the addition of cocoa powder, but you can use real chocolate chips, preferably from a milk bar. Due to the use of cocoa, sugar is additionally introduced into the dough, because one condensed milk is not enough here. Fragrant cakes are layered with butter cream.

Ingredients:

condensed milk - jar + 200 g for cream;
eggs - 2 pcs.;
sugar - 30 g;
cocoa - 30 g + 25 g for cream;
soda - 10 g;
vinegar - 10 ml;
flour - 0.4 kg;
butter - 100 g;
sour cream - 100 ml;
powdered sugar - 15 g.

Cooking method:

Mix condensed milk with eggs, sugar, cocoa and slaked soda. Pour flour, knead the dough, divide into lumps, roll out each.
Bake each for a minute on both sides, cool.
Beat butter with sour cream with a mixer, add condensed milk, cocoa, powdered sugar.
Saturate the cakes with cream, sprinkle with chocolate chips, if desired, use cherries for decoration.

Napoleon

Cooking time: half an hour.
Number of servings: 8 persons.
Calorie content of the dish: 303 kcal.
Purpose: for dessert.
Cuisine: author's.
Difficulty of preparation: medium.

Simple Napoleon cake in a pan with condensed milkis popular with housewives, because it requires minimal costs, and in the end it turns out delicious for almost everyone, testify to the reviews of culinary specialists. Its thin cakes with sweet cream melt in your mouth. The result will appeal to those with a sweet tooth, but even those who are losing weight should try a piece.

Ingredients:

flour - 0.7 kg;
eggs - 3 pcs.;
soda - 10 g;
condensed milk - a can;
vanilla sugar - a bag;
sugar - 0.3 kg;
milk - half a liter;
butter - 55 g.

Cooking method:

Beat condensed milk with an egg, add slaked soda, three glasses of flour. Knead the dough, make eight parts, roll out, prick with a fork. Grind the scraps into crumbs.
Fry each cake in a dry frying pan, using a low heat, two minutes on each side.
Beat sugar with the remaining eggs, pour in milk, add half a glass of flour, vanilla sugar. Put the mixture on minimum heat, cook until thickened, stirring constantly. Whisk in butter.
Layer the cakes with cream, decorate with crumbs, leave in the refrigerator for impregnation.

cake minute

Cooking time: half an hour.
Number of servings: 8 persons.
Calorie content of the dish: 298 kcal.
Purpose: for dessert.
Cuisine: author's.
Difficulty of preparation: medium.

Popular with many housewivescake minute without baking in a panprepared from fried cakes, which are interbedded with an airy delicate cream. When cooking it, time is significantly saved, for comparison, a cake would be baked in the oven for more than an hour, and here in just half an hour a delicious appetizing delicacy is completely ready for use with tea or hot cocoa.

Ingredients:

flour - 0.6 kg + 40 g for cream;
condensed milk - a can;
eggs - 1 pc. + 2 pcs. for cream;
soda - 10 g;
vinegar - 10 ml;
milk - 0.75 l;
butter - 0.2 kg;
sugar - 0.3 kg;
vanillin - package.

Cooking method:

Knead the dough from flour, condensed milk, eggs, soda slaked with vinegar. Divide into eight parts, roll out, fry in a pan.
Mix sugar, vanilla, milk, eggs, flour. Cook until the mass becomes thick, add oil, beat.
While the impregnation has not cooled down, grease the cakes with it, sprinkle the sides and top with crushed crumbs left after baking.
Leave for impregnation, serve after two hours.

pancake

Cooking time: 1 hour.
Number of servings: 8 persons.
Calorie content of the dish: 321 kcal.
Purpose: for dessert.
Cuisine: author's.
Difficulty of preparation: medium.

How to cook pancake cake in a pan, the following recipe will help you figure it out. It is similar to the previous ones, but the dough for it is kneaded like a pancake, so the cakes are the thinnest. A large number of layers makes a quick cake deliciously tasty, beautifully looking in the section and causing appetite. The filling is chocolate cream with nuts.

Ingredients:

milk - 0.35 l;
flour - 120 g;
eggs - 1 pc.;
sugar - 20 g;
salt - 2.5 g;
condensed milk - 0.8 kg;
butter - 350 g;
nuts - a glass;
dark chocolate bar.

Cooking method:

Break the egg, salt, pour in half the milk. Pour flour, beat, pour in the remaining milk, bake pancakes.
Soften the butter, beat with condensed milk, layer pancakes.
Each fourth pancake is additionally decorated with chopped nuts and grated chocolate. Decorate the surface in the same way.
Leave for an hour, serve with powdered sugar decoration.

Experienced cooks know thatshortcake cake with condensed milkon the stove has its own manufacturing characteristics. Here's what they recommend for aspiring chefs:

you need a few eggs so that they only lightly hold the dough together - one is enough;
the optimal ratio of dry components to liquid 3: 1, so that the mass is thick, but not steep, does not stick to the skin of the hands;
when trimming the cakes, do not throw away the trimmings - they can be crushed into crumbs and decorate the surface of the cake for a more appetizing result;
in order for the dessert to soak faster, you need to lubricate the base with warm cream, and not cooled;
if you add curd mass to the test base, you get a more delicate dessert with a pronounced creamy taste;
the pan for baking cakes should be dry - it is better to take a Teflon or ceramic pan with a non-stick layer, but not cast iron;
it is not recommended to bake light cakes for more than a minute, because they can burn or dry out;
boiled condensed milk is an excellent layering option that a cook can try to make a dessert for the first time.

Video

From simple products and without the help of an oven, we prepare a cake in a pan with condensed milk - delicate in taste, texture and even, multi-layered in section. To lubricate the cakes, we prefer silky custard - it perfectly moisturizes flour cakes, makes the dessert soft and soaked, and provides a pleasant texture.

The dough is kneaded quickly and easily, the cakes instantly reach readiness in the pan. Often a similar recipe is called "Minute" for the speed and simplicity of the process. Of course, it would be too naive to believe that it really only takes a minute to cook. Still, this is a cake, so we can’t do without careful assembly and long-term impregnation. But compared to other labor-intensive desserts, it really doesn't take that much effort.

Ingredients:

For test:

condensed milk - 1 can (380 g);
egg - 1 pc.;
baking powder dough - 2 teaspoons without a slide;
flour - about 400 g.

For cream:

milk - 750 ml;
eggs - 2 pcs.;
flour - 60 g;
sugar - 220 g;
butter - 200 g;
vanilla sugar - a bag (8-10 g).

For registration:

walnuts - 100-150 g.

How to make custard for cake

First, prepare the cream so that the custard has time to cool before the dessert is assembled. In a heat-resistant bowl, combine the eggs with vanilla and simple sugar, stir, combining the protein with the yolk. Next, add flour and mix the ingredients, we get a thick consistency. You can pour in a little milk (about 50 ml) to make it easier to stir the compacted mass.
Boil the rest of the milk in another bowl. The boiled liquid is gradually added to the thick egg mixture. All the time actively and continuously stir the mass, otherwise the eggs may curl.
Pour the milk mixture back into the saucepan, put on a small fire. We do not stop stirring the mass to prevent the appearance of flour lumps and burning of the cream. We work especially carefully with a whisk at the bottom and in the corners of the pan. As soon as the mass begins to boil, remove the pan from the heat. Cool the custard completely - you can transfer it to another dish to speed up the process.
While the cream is cooling, let's take care of the cakes. Whisk the egg in a work bowl. It is not necessary to beat for a long time and achieve a lush foam - just combine the protein and yolk.
Add condensed milk, continue with a circular motion with a whisk.
Separately, mix the baking powder and 200 g flour. After sifting, add to the condensed mass. We stir.
Add flour in small portions and gradually move on to manual kneading. We spread the compacted mass on the working surface - vigorously roll and knead. Add flour as needed - as a result, you need to get a homogeneous dough that does not stick to the palms (it resembles shortbread in structure). It may take more or less flour - it depends on its quality / moisture, the density of condensed milk and other factors. Let's focus on consistency.
After kneading, we immediately proceed to the formation of cakes, it is not necessary to cool the dough. We roll the flour mass with a “sausage” and cut it into 6 approximately equal parts.
We take one piece of dough and roll out a very thin cake (about 2 mm thick). It is better not to use flour during the rolling process - its remnants can burn in the pan. It is convenient to roll out the cakes on a silicone mat, then they do not stick to the work surface. If absolutely necessary, you can lightly powder the table or rolling pin with flour, but before sending it to the pan, the cake will need to be thoroughly shaken off.
We attach a plate, a saucepan lid or a detachable ring, draw borders with a knife. We get a perfectly round layer, save the trimmings. In our example, the cakes have a diameter of 21 cm.
Lightly heat a dry frying pan and lay out the flour layer.
Keep on fire slightly below average. As soon as the surface of the dough is covered with small bubbles, and the bottom side is browned, turn the cake over.
We brown the second side - it comes to readiness faster. It is important not to overdry the cakes, otherwise they will turn out hard and poorly saturated with cream.
While the first part of the dough is fried, roll out the next one, etc. We roll out the scraps and cut out another cake - in total we get 7 cakes. We stack the finished cakes in a pile.
We collect the rest of the dough together and roll out a thin layer of arbitrary shape. We also dry it in a pan - we will use this part to sprinkle the finished product.
Cake in a pan with custard - assembly
Let's get back to cream. Beat soft butter at room temperature until fluffy.
After making sure that the custard has completely cooled down, add it to the oil mass in small portions, without stopping the mixer. As a result, the oil and custard should combine into a homogeneous smooth mixture. Cream for assembling the cake is ready! We separate about a quarter of the total amount and put it in the refrigerator - we will save this portion for coating the top and sides of the product. The rest of the amount is left for greasing the cakes.
It is convenient to collect dessert in a detachable ring, adjusted to the desired diameter. In this case, the cakes will not slide over the creamy layers and move apart, and the cake itself will turn out to be perfectly even. We lay out the cakes one by one in a mold, generously smearing each with cream - and so on until the last cake. We do not regret the cream - the cakes must be soaked thoroughly.
We leave the top cake without lubrication, lightly press the cake on top. Together with the ring, we remove the dessert for the night in the refrigerator.
In the morning we draw a knife along the edge of the cake and remove the ring. Lubricate the top and sides of the product with the deferred part of the cream.
To sprinkle the cake, grind the nuts in a blender bowl to medium-sized pieces, not into small crumbs. Next, grind the remaining layer of dough scraps. Mix nuts with crumbs and thickly cover the cake. When decorating the sides, we press the nut mixture with the palm of our hand to securely fix it.
The custard cake has already managed to soak and moisten enough overnight, so after sprinkling with nuts, you can immediately start drinking tea. After cutting the dessert, we get portions with perfectly even and clear edges.