Condensed milk cake in a pan

Category: Confectionery
Condensed milk cake in a pan

Ingredients

Cakes:
egg 1 PC.
condensed milk 1 b
baking powder 1 st. l
flour 600 (+/-) g
Cream:
sour cream any% 50-100 g
cottage cheese 200 g
boiled condensed milk 1b

Cooking method

  • A cake with condensed milk, cooked in a pan, turns out to be large and very tasty, the main thing is to let it soak well. You can use any cream, I made with boiled condensed milk, sour cream and cottage cheese. You can add nuts or coconut, in general, it all depends on your imagination and taste. Any cream is suitable for this cake.
  • Cakes:
  • Pour the condensed milk into a deep bowl, add the egg, sifted flour and baking powder. Knead an elastic dough that does not stick to your hands.
  • Condensed milk cake in a panCondensed milk cake in a pan
  • Divide the dough into 8-10 equal parts. Roll each part of the dough with a rolling pin into a circle, about 20-25 cm in diameter. Bake the cake layers in a dry frying pan on both sides until golden brown. The cakes are fried quickly.Condensed milk cake in a pan
  • Cool the finished cakes, trim the edges. Trims from the edges are suitable for sprinkling the cake.Condensed milk cake in a pan
  • Cream:
  • And the cream is quite simple to prepare .... beat all the ingredients and grease the cakes, I divided the cake into 2 cakes, sprinkled the sides with chopped scraps, and decorated the top with everything that was from the creams. Here's what happened.
  • Condensed milk cake in a pan
  • And this is how he is inside ...
  • Condensed milk cake in a pan
  • P.S. Put the cake in the refrigerator overnight. In the morning enjoy a slice of tender, delicious cake with condensed milk, cooked in a pan.


* Anyuta *
lisa11441, Lyudochka, thank you for such a beautiful design of the cake, but we have exactly 3 such recipes on the site, and maybe 4 ...
lisa11441
A cake is never superfluous, even if it is repeated, and thank you very much for the praise!
Masyusha
Ludmila, very delicate design!
Quote: * Annie *
of such recipes on the site we have exactly 3, and maybe 4 ...
Anyuta, this cake is creamy. Maybe I missed something, but more often it happens with custard.
lisa11441, and what cottage cheese is better for cream?
lisa11441
Quote: Masyusha
Which cottage cheese is better in cream?
Elya, thank you for supporting the recipe and finding the difference, and I took the most common cottage cheese, and take whatever percentage you like best
Masyusha
Lyudochka, Thank you! It is very convenient that you can adjust the calorie content
lisa11441
Quote: Masyusha
that calorie content can be regulated
That's for sure, I've done it with 2%,
Byaka zakalyaka
Tell me, I want to cook your cakes and coat with Rafaello Cream. Can this cream saturate the cakes? In general, what are they coming out? Dry? Or dry, but quickly soaking? Or only sour cream will do. Thank you
Mikhaska
lisa11441, Lyudmilka! Delicious cake! Thank you for it!
lisa11441
Quote: Mikhaska
Delicious cake! Thank you for it!
Irishka, the cake is really tasty and with a different cream, not like everyone else with custard, that's the highlight!
Mikhaska
I have no doubt about it, honey! But, it was just the curd cream that attracted me!
Yutan
lisa11441, a very interesting recipe! How beautifully designed! Bookmarking with your permission? Thanks for the original recipe!
Pity
Quote: Byaka zakalyaka

Tell me, I want to cook your cakes and coat with Rafaello Cream. Can this cream saturate the cakes? In general, what are they coming out? Dry? Or dry, but quickly soaking? Or only sour cream will do. Thank you

I will join the questions too
Mikhaska
If you are interested, I will express my opinion: Cream "Rafaello" is suitable for lubricating these delicious cakes! If you want him to saturate them, smear with freshly cooked and half-frozen on the table, not in the refrigerator.If you do not want to soak, bring it to a semi-solid state in the refrigerator and then smear it.
I hope the author of the recipe doesn't get angry that I answered a little brazenly for her!
Byaka zakalyaka
Thanks, the cakes are ready ... I'm going to sculpt the cream
Mikhaska
Good luck, Marishka!
lisa11441
Quote: Mikhaska
I hope the author of the recipe doesn't get angry that I answered a little brazenly for her!
Irishka, of course I'm not angry ..... I'm even very glad that you helped with advice, thanks
Quote: Pity
Tell me, I want to cook your cakes and coat with Rafaello Cream. Can this cream saturate the cakes? In general, what are they coming out? Very dry? Or dry, but quickly soaking? Or only sour cream will do. Thank you

I will join the questions too
Girls, forgive me for not answering right away ... the cakes on the first day are a little dry, on the second they are not very soft and not dry (steep middle), and any creams come here just not butter (sour cream, cottage cheese, tafita, etc.) . e)
lisa11441
Quote: Yutan
very interesting recipe! How beautifully designed! Bookmarking with your permission? Thanks for the original recipe!
And thank you for enjoying the recipe .....

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