Quick cake in a frying pan made from curd dough

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   Set of products.

2. STEP 2

   

   Prepare the dough: rub the cottage cheese through a sieve

3. STEP 3

   

   This is how the dough turns out.

4. STEP 4

   

   Divide it into six pieces (it’s convenient to do this on a scale) and put it in the refrigerator.

5. STEP 5

   

   Now let's make the cream. Grind the egg with sugar, add flour and dilute everything with cold milk. Place on low heat and cook, stirring continuously, until thickened. Remove from heat and add vanillin

6. STEP 6

   

   Separately, whip cream and milk. When the custard has cooled, mix it with the buttercream. It tastes like vanilla ice cream. Place the cream in the refrigerator.

7. STEP 7

   

   Now let's make the cakes. Roll out each piece of dough thinly, adding flour, and evenly trim the edges to the diameter of the pan. You need to trim before baking. I do this using a baking dish with a diameter of 23 cm. To prevent the cake from puffing up, you need to prick it with a fork before baking.

8. STEP 8

   

   Bake the cakes in a frying pan over moderate heat on both sides until golden brown. Don't overdry! You need to turn it over when bubbles appear on the surface of the cake.

9. STEP 9

   

   After baking, stack the cakes on top of each other and coat each with two tablespoons of cream. This should be done while the cakes are still warm - this way the cream will be well absorbed into them. Do not grease the top cake. We reserve some of the cream. We put it in the refrigerator for soaking for a couple of hours.

10. STEP 10

    

    Meanwhile, pit the apricots and cut the most beautiful ones into halves. Grind the rest in a blender into puree.

11. STEP 11

    

    Mix with the remaining cream.

12. STEP 12

    

    Remove the cake from the refrigerator and brush the top and sides with apricot cream.

13. STEP 13

    

    Decorate with apricot halves and grated chocolate. Place in the refrigerator for soaking for several hours. I usually clean at night.

14. STEP 14

    

    Enjoy your tea!

Comments on the recipe

AnnaSer

11.12.2023

4.5

Yummy!!!! Thanks a lot!!! Instead, my option.

mother of a sweet tooth

11.12.2023

4.7

An ideal option for housewives who do not want to bake in extreme heat!

IrinaPrimorochka

11.12.2023

4.8

Yes, a convenient cake! I usually make the dough and cream the night before. In the morning I quickly baked everything and put it in the refrigerator! This cake has a wonderful cottage cheese flavor! And apricots provide sourness - an ideal option, since I don’t like very sweet baked goods.

znlena

11.12.2023

4.6

This is for me! I don’t like too much sweets either and I love baking with cottage cheese) Thank you, Irochka, for sharing the recipe. I'm taking it!

Guest

11.12.2023

4.9

Can I remove the apricot puree from the buttercream ingredients? The step of making buttercream is not very clear. It turned out somehow confusing with the creams... despite the simplicity of the recipe

IrinaPrimorochka

11.12.2023

4.7

Everything is very clearly and step by step described in the preparation of the cream. Which step exactly are you having difficulty with? Dry vegetable cream, in a bag, mixed with cold milk and whipped. I add apricot puree to add sourness. In winter, you can add canned fruits cut into pieces, peaches, for example.

IrinaPrimorochka

11.12.2023

4.5

Cheers, Len glasses! If you have any questions, I will be happy to answer. For some reason they won’t extend my messages about comments on the recipe...