Cake in a frying pan

Name: Cake in a frying pan
Total time: 3 h 30 min
Yield: 1
Cuisine: International
Ingredients: Chicken egg - 60 g; Wheat flour for baking - 260 g; Baking powder - 5 g; Condensed milk - 380 g; Chicken egg - 120 g; Milk - 600 g; Sugar - 37.5 g; Butter - 200 g; Wheat flour for baking - 65 g

Cookinero 15 Apr 2025

6610

The cake in a frying pan is easy and very quick to prepare because it does not require baking in the oven. This cake is prepared with condensed milk, which makes the dough soft. The main thing is to let it soak well. The finished dessert can be decorated with berries or syrup, chocolate chips or fresh fruit, but plain powdered sugar is best.

How to cook Cake in a frying pan

Step 1

Pour condensed milk into a deep bowl, add 1 egg, stir. Pour in flour and baking powder. Mix everything until smooth and elastic. Place the dough on a surface sprinkled with flour. Roll it into a sausage. Cut into 6 equal-sized pieces. Roll the resulting pieces into thin sheets, based on the diameter of the frying pan. Heat the frying pan. Fry the layers of dough on both sides.

Step 2

Prepare the cream. Mix 2 eggs, flour and sugar in a saucepan. Pour milk into the mixture, one fifth of the total amount. Put the saucepan on the fire. Stir the mixture until smooth, adding the remaining milk in portions. Remove the cream from the stove. Add butter and stir.

Step 3

Assemble the cake. Cut out equal-sized layers from the cooled flat cakes. Place one layer on the bottom of the pan and grease it with cream. Cover with the next layer. Grease with cream. Repeat with all the layers except the last one. Put it on top without greasing. Put the cake in the refrigerator for 3 hours so that it soaks in the cream.

Cake in a frying pan - FAQ About Ingredients, Baking Time and Storage

Can I use a substitute for condensed milk in this recipe?

Yes, you can replace condensed milk with evaporated milk mixed with sugar (1:1 ratio) or a thick homemade caramel sauce for a similar sweetness and texture.

How long can I store this cake, and what's the best way to do it?

Store the cake in an airtight container in the fridge for up to 3 days. For longer storage, freeze individual slices for up to a month.

Is there a way to make this cake vegetarian?

Yes, ensure your condensed milk and butter are plant-based, and use an egg replacer (like mashed banana or flax eggs) for a fully vegetarian version.

What’s a good low-carb alternative for the flour in this recipe?

For a low-carb version, substitute all-purpose flour with almond flour or coconut flour, adjusting quantities slightly as they absorb more moisture.

How can I prevent the dough from sticking to the pan while frying?

Lightly grease the pan with butter or oil between frying each layer, and ensure the pan is properly heated before adding the dough.

Can I make this cake without a frying pan?

Yes, you can bake the layers in the oven at 350°F (175°C) for about 10-12 minutes each until golden, using parchment-lined baking sheets.

What’s a good serving suggestion for this cake?

Dust with powdered sugar, top with fresh berries, or drizzle with chocolate sauce for an extra special presentation.

Can I halve this recipe for a smaller portion?

Yes, simply divide all ingredient quantities by two to make a smaller 3-layer cake, adjusting frying times slightly as needed.

Can I prepare the cream in advance?

Yes, the cream can be made 1 day ahead and stored in the fridge. Reheat gently while stirring to restore smoothness before assembling.

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