Cake Minute in a frying pan with condensed milk

Step-by-step preparation

Cooking time: 1 hr 45 mins

1. STEP 1

   

   How to make Minute cake with condensed milk in a frying pan? You can make the custard first so it can cool while the cakes bake. Measure out the necessary ingredients for the cream. Use good quality butter, without milk fat substitutes. Remove it from the refrigerator ahead of time to allow it to come to room temperature.

2. STEP 2

   

   In a bowl, whisk the eggs with sugar and vanilla sugar until smooth. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria.

3. STEP 3

   

   Pour flour into the resulting mass, stir with a whisk until the lumps disappear.

4. STEP 4

   

   Pour in some of the milk (approximately 150 ml of the total volume), stir.

5. STEP 5

   

   Heat the remaining milk in a saucepan until very hot. While stirring constantly, pour the egg-milk mixture into the hot milk.

6. STEP 6

   

   Cook the cream over moderate heat, continuing to stir. The custard base will gradually begin to thicken. When it slowly drains from the spatula, remove the pan from the stove.

7. STEP 7

   

   Immediately add butter to the cream. Mix well until completely homogeneous.

8. STEP 8

   

   You can transfer the cream to another container so that it cools faster. Cover the cream with cling film “in contact” to prevent a crust from forming on the surface. Cool the custard.

9. STEP 9

   

   Measure out the required ingredients for the dough. Choose high-quality, proven condensed milk. Without vegetable fats and food additives. The composition should contain only two ingredients: milk and sugar. The quality of the condensed milk will ultimately determine the taste and quality of the finished dish.

10. STEP 10

    

    In a suitable sized bowl, beat the egg with a whisk until smooth.

11. STEP 11

    

    Add condensed milk, mix well.

12. STEP 12

    

    Add half of the flour sifted with baking powder and mix. Add the rest of the flour in parts and mix. You may need less or more flour than the specified amount, depending on the consistency of the dough.

13. STEP 13

    

    The dough turns out homogeneous and moderately stiff.

14. STEP 14

    

    Roll the dough into a sausage and divide into equal parts. The number of parts will depend on the diameter of the cakes. I divided it into 6 parts, focusing on a diameter of 18-19 cm.

15. STEP 15

    

    On a smooth surface, roll out each piece of dough into a thin round. During the baking process, the cakes rise well, and as a result of soaking in cream, their thickness in the finished cake will also increase. Therefore, the thinner the cakes are rolled out, the better the cake will be soaked. If the table surface is not smooth enough, you can use a silicone mat. There is no need to add flour during rolling so that the cakes do not burn during baking.

16. STEP 16

    

    Using an appropriately sized plate, trim the edges of the crust.

17. STEP 17

    

    Heat the pan over moderate heat. Do not use too much heat so that the cake bakes evenly and without scorching. Carefully transfer the dough to the pan.

18. STEP 18

    

    When the bottom side of the cake is browned, turn it over to the other side and bake until done. While one cake is baking, roll out the next one. Prepare all the cakes in this way. Combine the scraps of dough, you can roll out 1-2 more cakes from them. Cool the finished cakes.

19. STEP 19

    

    Start assembling the cake. Place the crust on a plate.

20. STEP 20

    

    Grease the cake with cream. Apply a layer of cream in sufficient quantity so that the cake is well soaked.

21. STEP 21

    

    Place the next layer of cake on top.

22. STEP 22

    

    Collect the entire cake this way. Grease the sides and top of the cake with cream.

23. STEP 23

    

    To decorate the cake, take any biscuit or shortbread cookies without filling. You can also use any nuts: walnuts, hazelnuts, peanuts.

24. STEP 24

    

    Grind the cookies and nuts into crumbs and mix. Sprinkle crumbs over the top and sides of the cake. Place the dessert in the refrigerator for 12-14 hours. It is important to let it soak well.

25. STEP 25

    

    Before serving, decorate the cake with any berries or soft fruits you wish. Cut the dessert into portions and serve. Bon appetit!

Comments on the recipe

Eleno4ka

29.10.2023

5

Last night I decided to bake a Minute cake in a frying pan with condensed milk; it needed 12-14 hours to soak, so there was no risk of overeating at night))) I prepared the dough and cream without deviating from the recipe, it took very little time. I needed two small cakes, so I baked thin cakes with a diameter of 15.5 cm. I got 15 cakes. The amount of cream was perfect to generously coat both cakes. We had a tasting this morning. Very tasty, soft, delicate cake with a pleasant vanilla aroma. Julia, thank you so much for the recipe! I am happy to add it to my piggy bank, it will definitely come in handy!

Alexander

29.10.2023

4.9

What about shortbread?

Alexander

29.10.2023

4.5

And what test should it be classified as?

Alexander

29.10.2023

4.9

Thanks for the answer