Cake on a frying pan: recipe with a photo

To bake a delicious festive dessert, there is absolutely no need to have an oven. You can make a wonderful honey cake in a frying pan, gentle, soft and very hearty. As the owners say, the recipe for this food, baked in a frying pan, is absolutely not difficult. The most important thing is that it consists of simple and always available products. Therefore, the cake in the frying pan "Honey" can be prepared for both a festive table and an ordinary family tea party.

Variety of recipes

The authors of numerous reviews in the networks share their experience in preparing such a treat, as well as their approved recipes. The cake in the frying pan "Honey" can be prepared as with a classic sour cream, so with butter and custard, as well as with condensed milk. If desired, any cream can be used in the preparation of dessert. As you know, more often the hostesses choose the one that the family loves most.

Honey cake on a frying pan: a recipe with sour cream

This dessert is very tasty, and most importantly, easy to prepare dish. Honey cake in a frying pan, step-by-step recipe of which is presented in the article, is prepared simply. Since it is made on a stove, the process of making cakes, according to the owners, takes quite a bit of time. In addition, the cake in the frying pan "Honey" consists of ingredients that are exactly available in any refrigerator.

Ingredients

To prepare the dough, use:

• Butter - 100 g;
• 100 g of sugar;
• Honey - 80 g;
• Eggs of chicken - 3 pieces;
• Sour cream - 40 g;
• Wheat flour - 480 g (used for dusting about 50-60 grams);
• Soda - 0,5 tsp.

To prepare sour cream, use:

• 30% sour cream - 800 g;
• Sugar - 1 glass;
• Vanilla - 10 g;
• Lemon peel - to taste.

Cooking dough

Cake "Honey" in a frying pan (the recipe with a photo is presented in the article) is prepared in several stages. First, prepare the dough. For this, a mixture of honey, oil and sugar is mixed and brought to complete homogeneity. To do this, it is necessary to heat the mixture on a stove in a sauté pan on a small fire so that nothing bothers. You can also warm the mixture in a microwave. In this case, it must be stirred every 30 seconds. Do not bring the mass to a boil. It is enough to completely melt the oil and honey, especially if it is candied.

The resulting syrup should be poured into a mixing bowl, add soda to it, then carefully mix it with a whisk so that the soda is distributed by mass as evenly as possible. In this case, the syrup should lighten and slightly increase in volume, which is a consequence of the reaction of honey with soda. Honey cakes due to this reaction become airy and lush. You should lightly cool the syrup.

Next, add sour cream to the mass (fat content is not a principle) and eggs are recipe. Stir until homogeneous. After that, the flour is introduced in portions, which is pre-sieved.

Next, the dough for the honey crust is kneaded. First you can help yourself with a whisk, and after the dough reaches a sufficient density, the housewives recommend using a wooden spoon. You can mix and just with your hands. As a result, the dough is soft and slightly sticky.

Next on the table generously poured flour, and the top is laid out dough. It follows from all sides to roll in flour, to form a thick "sausage" and divide it into 8 parts. Thoroughly roll in a flour each piece of dough and lay out on a wide dish. On top, they should be covered with a film. This must be done in order to avoid the appearance of a crust. Cool the dough for 1-2 hours, as a result of which it will slightly compact.

Cream sour cream

The cake in the frying pan "Honey" with sour cream, according to reviews, is very tasty. Sour cream for the honey is a classic option. It can be cooked while the dough cools.

In a large bowl, you need to combine all the necessary ingredients for the cream. Honey cake in a frying pan is prepared with a cream of sour cream, sugar, vanilla sugar and lemon peel (to taste).

Sour cream for cream is better to use with fat content of 30%. You can use 20%, but in this case, you need to add a thickener to the cream, or for several hours to withstand the sour cream suspended in the gauze in order to get rid of excess whey.

The cream is gently whisked to dissolve the sugar. The finished cream is sent to the refrigerator.

We form corn

After the dough has cooled, proceed to the formation of the cake. Pieces are rolled into flat cakes (the thickness of the dough should be about 3 mm). It is necessary that the size of the tortillas is slightly less than the size of the frying pan on which the cakes will be baked. For 8 cakes use a pan with a diameter of 26 cm, for a smaller dough should be divided into a greater number of parts.

Making Shortcuts

Frying pan with a thickened bottom should be warmed on the stove and put into it a formed cake. Sometimes, mistresses are divided, it is not possible to transfer the cake to the frying pan neatly, and it is deformed. In this case, flaws must be corrected.

The croquet is fried on each side for 3 minutes. This time is enough to make it brown, and the top layer of the dough became frosted. Using a long flat blade, the honey cake is turned over to the other side and fried for another 1 minute.

The finished cake should be cut to 20-22 cm in diameter, and carefully trim the trimmings. In the same way, all other cakes are roasted, after which they must be cooled.

We prepare the covering

While the cakes are cooling, cut the scraps in a frying pan over a small fire. They should be mixed as often as possible to avoid burning. After finishing the drying of the scraps, they are removed from the frying pan and cooled. With the help of a combine they turn them into crumbs, which in the end will be sprinkled with cake.

Picking up the cake

At this stage, you should collect the baked honey. On cooled cakes spread about 3-4 tablespoons. L. Cream, which is distributed over the surface. The crusts are stacked on top of each other. The sides and top of the cake should be slightly trimmed and decorated with crumbs.

So, we prepared a honey cake at home in a frying pan. It remains to give the dessert a good soak for several hours. The weight of the cake, prepared from the presented amount of ingredients, will be up to 1.5 kg. This dessert can be treated to a large company of guests.

Cake made from liquid dough

Honey cake in a frying pan (the recipe is suggested later in the article) can also be prepared from a liquid dough. Home craftsmen who are familiar with this option of refreshment assure that the dessert turns out to be very tasty and delicate, and it is not difficult to cook it.

How to make a honey cake in a frying pan from a batter? Step-by-step recipe, composition and description of the process are presented in the article.

Composition

For the preparation of liquid test use:

• 150 g of oil;
• 3 eggs;
• 2 cups of flour;
• Sugar - 1 stack;
• 3 tbsp. L. Honey;
• 1 tsp. Soda (slaked) or baking powder.

For the preparation of cream use:

• Sugar - 1 glass;
• 3 stacks. Milk;
• 2-3 pieces of eggs;
• 3 tbsp. L. Flour;
• 250-300 g of oil;
• 1 tbsp. Walnuts (shredded).

Preparation: stages

Melt the butter in a saucepan, add sugar and honey and sugar, put on a steam bath. The mass is brought to a boil, but you can not let it boil. The pan is removed from the steam bath, the eggs are added to the mass, after which the compound is thoroughly mixed. Then put dampened soda in it and, gradually adding flour, knead the dough to the consistency of sour cream (thick). The deep frying pan is slightly heated, after which it is slightly lubricated with oil.

The pan is poured 2-2.5 st. L. Dough and evenly distributed over the entire surface. Bake until golden on both sides. According to reviews, the cakes are baked fairly quickly. At the same time, you need to make sure that the cakes do not dry out. In a frying pan with a diameter of 26 cm, 8 cakes are baked.

Next, prepare the cream. To do this, mix the ingredients according to the recipe, stir and put on a slow fire. The mass warms up to a boil, but you can not let it boil. After and thickening, the cream is well cooled. The oil is ground, gradually introduced into the cream and whipped well.

The cream is applied to each cake, sprinkled with walnut (ground). The surface of the cake is sprinkled with crumbs and nuts. The dessert is left to impregnate for 3 hours in the cold.

Recommendations

As assured by experienced home-made confectioners, almost any cream is suitable for honey cake: custard, butter, sour cream. The only cream, poorly impregnated cakes - from condensed milk. If you use a cream in a honey from one condensed milk, the cakes will remain stiff, so the housewives advise combining the condensed milk with some other (any) cream.

Having decorated the cake in accordance with their desires and possibilities (nuts, grated chocolate, chopped cookies, etc.), it must be cleaned and kept there for several hours. Authors of recipes recommend keeping the cake in the refrigerator for the night. Others assure that the best time to impregnate it is a day. Although few people can endure such a long time and leave the cake untouched for 24 hours. Soft, delicious and tender cake will become an indispensable treat during family tea drinking, as well as a real decoration of any festive table.