Curd cake in a frying pan. Step-by-step recipe for curd cake in a frying pan Amazing curd cake in a frying pan

Ingredients:

For the test:

220 grams of cottage cheese, 1-2 eggs,
180 grams of sugar, 300 - 350 grams of flour,
1 tablespoon sour cream,
1 teaspoon of soda,
vanillin.

For sour cream:

500 ml milk,
2 eggs, 150 grams of sugar,
50 grams of sifted flour,
vanillin,
80 grams of butter,
250 grams of fat sour cream.

Among inexperienced confectioners, there is an opinion that a cake is a creation from the oven that requires a lot of time, effort and money. But what about those who temporarily do not have an oven?

After all, anything can happen: it broke down at the wrong time, but the guests have already scheduled a visit? By preparing a cottage cheese cake in a frying pan, you will forever debunk the myth that there can be no cake without an oven.

Among housewives they even call it “10-minute”, because once you get the hang of it, you can bake it very quickly, spending your free time on rest.

Curd cake layers are prepared very quickly, and due to the presence of cottage cheese in the recipe, the cake layers are soft, airy and very soft. In combination with sour cream and custard, a simple recipe turns into an amazingly delicious dessert for tea.

Technology for making cakes

The step-by-step recipe for cottage cheese cake in a frying pan is quite simple; the photo recipe will help you understand what the process actually looks like and make sure that nothing is easier.

In a shallow bowl, combine cottage cheese, sugar, eggs and vanilla. It is better to mix with a blender so that the cottage cheese is well ground and loses its graininess. Mix sour cream with soda and add to the curd mixture. While stirring, gradually add flour and knead the dough. It will stick to your hands a little - that's not scary, that's how it should be.
Gather the curd dough into a ball, wrap loosely in cling film to prevent it from drying out and leave in a cool place (but not the refrigerator) for at least half an hour.
Divide the present dough into six to eight pieces, each of which is rolled out into a circle the diameter of your frying pan. Bake in a regular frying pan (it should be completely dry, no need to grease it with anything). Be sure to pierce the dough in several places with a knife or fork so that it does not swell during baking.
Curd cake layers are baked in a frying pan very quickly, about two minutes on each side, the heat should be medium so that the dough does not burn. It is also recommended to cover the pan with a lid - the cakes will bake better and become rosy and fragrant.
Sometimes during the baking process the shape of the cakes is disrupted and loses its correct circumference. In such cases, you can even out each layer: place a plate of similar diameter on top and carefully trim off the uneven edges with a knife. The remaining pieces can be additionally crumbled and dried more strongly in a frying pan - this will make an excellent topping for the top layer of the cake.
While still warm, the curd cakes can be coated with cream, which is best prepared in advance. You can sprinkle chopped nuts between the layers - it will be even tastier. Sprinkle crumbs on top and decorate with nuts, chocolate chips or pieces of fruit if desired.

The curd cake must be well soaked, so it must stand in the cold for at least six hours, or even overnight - this will make it even more tender and soft.

Making custard

Pour milk into a saucepan and heat over low heat, but do not boil.
In another bowl, beat eggs with sugar until light foam, add flour and stir carefully to avoid lumps forming.
Pour a third of the hot milk into the sugar-egg mixture in a thin stream, making sure to whisk well so that the eggs do not curdle.
Boil the remaining milk, pour in the milk-egg mixture (also be sure to stir) and heat over low heat, not allowing it to boil until thickened. Then turn off the heat, mix the cream well again and put it in the cold to cool.
When the custard has cooled to room temperature, add soft (but not melted!) butter, vanillin and stir until smooth.
Separately, beat the sour cream: it should be thick and fatty, so it is better to buy homemade one. Carefully mix the sour cream whipped to stiff peaks with the custard, beat lightly (no more than 5-10 seconds) and you can coat the cake.

Curd cake in a frying pan is truly a godsend for inexperienced housewives, as it is very simple to prepare and does not require much expense, it is also good for those who have a small amount of time: 10 minutes each for preparing the curd dough and sour cream, another 10 for baking - and a delicious dessert is ready!

This cake can be prepared even if you don’t have an oven - and this is its undeniable advantage! The taste is very similar to the famous “Napoleon”, only it is much easier and faster to prepare. The ingredients are the most affordable. The presence of cottage cheese in the dough gives it special tenderness. The cream is the most common custard. It seems simple, but where does all this magic come from :) Really cool recipe.

To be honest, when I prepared this unusual curd cake for the first time, I had no idea that it would turn out so delicious. Therefore, the recipe exceeded all expectations, and I heartily recommend it to you.

Ingredients

wheat flour - 280 g
cottage cheese with fat content 5-9% - 250 g
chicken egg - 1 pc.
sugar - 120 g
baking powder - 1 tsp.
milk - 500 ml
chicken egg - 1 pc.
wheat flour - 2 tbsp. l. with a slide
butter - 200 g
granulated sugar - 120 g
vanillin

Preparation

In a saucepan or ladle, mix 2 heaped tablespoons of sifted wheat flour, 120 g of granulated sugar and a pinch of vanillin. Beat 1 egg into the mixture.

Then pour in the rest of the milk in a thin stream, constantly stirring the mixture with a whisk to avoid the appearance of lumps.

Place the pan with the ingredients for the cream on low heat. Stirring the mixture constantly, bring it to a boil. When the cream starts to puff, remove it from the heat and cool completely.

After this, add softened butter to the custard and beat the mixture with a mixer, achieving a soft and homogeneous consistency.

While the cream is cooling, let's prepare the cakes. In a deep bowl, mix sugar and one egg. You can do this with a whisk, but I prefer to use a mixer. This makes the dough more homogeneous and tender.

When the mixture is whipped and lightened, add cottage cheese. If you want, you can first grind it through a sieve. I wanted pieces of cottage cheese to be felt in the cakes, so I didn’t do this. Beat everything again with a mixer.

In several stages we will introduce the sifted flour. Knead a thick, homogeneous dough. You may need a little more flour. This depends on its gluten content, as well as the fat content of the cottage cheese.

Roll out one piece of dough on a floured surface into a thin layer. Using a plate, cut out a circle with a knife the same diameter as the surface of the frying pan.

Heat a dry frying pan. Carefully place a layer of dough on it. Fry the cake until golden brown on both sides. This will take about a minute, so don't leave it unattended for too long.

Thus, we bake 8 cakes in a frying pan. You can also fry the entire cake, and then trim off the edges of the already fried one. This is if there is a huge frying pan. The toasted cakes are soft, they do not crumble and cut normally. From the leftover scraps we will form 1-2 more small cakes. We also fry them on both sides, cool completely and grind them into crumbs using a blender.

Grease the cooled cakes with cream (about 2 tablespoons for each). We will also grease the top crust and sides.

Sprinkle the cake with crumbs and refrigerate for at least 4 hours to soak.

Cut the finished cake into portions and serve with aromatic tea.

Step 1: Prepare the cream.

The most suitable cream for this cake is custard or butter custard. We will prepare the second one; it still tastes better with butter.

The beginning is traditional - beat the eggs with sugar (you can add salt right away, so you don’t forget later) into a homogeneous mass. There is no need for special splendor, so you can do it with a whisk in 5 minutes, or with a mixer - three times faster and without any effort at all.

It is easier to cook custard in a water bath. A little longer than on fire, but it definitely won’t burn. At the same time, place a pan of water (about half the volume of the pan) over medium heat; we will need it for the water bath.

Pour milk into a saucepan and set to heat over low heat. At this time, continue to beat the eggs with sugar and add a little flour.

When the milk begins to boil, remove it from the heat and pour it in a thin stream into the whipped egg-sugar-flour mixture. You will get a homogeneous liquid white mass that cannot yet be called a cream. Pour it into the saucepan in which the milk was heated and place it in the pan (the water should have already warmed up).

Continue whisking the cream without fanaticism. As soon as the cream begins to thicken, the intensity of whipping can be increased to prevent the formation of lumps. If you notice that the whisk can no longer cope with the thick cream, replace it with a spatula and continue mixing. The finished custard should be so thick that it will flow off the spatula. Now you can add vanilla sugar and mix.

So, the cream is ready. You need to let it cool completely, but be sure to cover it so that a crust does not form. While cooling, stir the cream from time to time. While it cools you can bake the cake layers.

When the custard has cooled, beat the softened butter, gradually adding the custard, until smooth. Cover the finished cream with a lid and leave it to wait your turn.

Step 2: Making the cake layers.

To ensure that the dough has the correct homogeneous consistency, the cottage cheese can be rubbed through a sieve before use. The second way is to grind it with a blender, adding egg and sugar. If you don't mind the pieces of cottage cheese in the dough, you can simply grind the cottage cheese with sugar and egg using a fork. In general, decide and do as you like.

Add soda to the prepared cottage cheese (quench it with vinegar first) and vanilla sugar, mix. Don't add all the flour at once. It is better to do this gradually, the fat content of the cottage cheese and its moisture content, the size of the egg greatly influence the amount of flour, you may need more or less than indicated in the recipe. The dough should be medium thick and plastic.

Divide the dough into 6-8 parts, depending on the diameter of the pan you plan to use for baking the cakes. Roll out each piece to roughly form a circle. Don't forget to dust the table or board with flour to prevent the dough from sticking.

If you want the cakes to be perfectly round, take a plate that fits the diameter of the pan and cut the cake around it.

Heat the pan, place the crust on the pan and prick it in different places with a fork to prevent voids from forming. Bake on both sides in a dry frying pan over low heat until the cake is browned. Repeat this process for each cake layer.
Leave the finished cakes to cool.

Step 3: Prepare the strawberries.

Curd cakes with custard are certainly delicious, but a little boring. But if you decorate the cake with fresh berries, for example, strawberries, it will turn out not only tastier, but also beautiful.

Wash the strawberries, dry them and cut them into halves or quarters.

Step 4: Assembling the cake.

The cakes have cooled, the cream is ready, the strawberries are ready. Now let's assemble the cake. Place the cake on a plate, brush it with cream, place the second cake on top - brush with cream, and so on with all the cakes. Place the prepared strawberries on top and place the cake in the refrigerator for about an hour until it is well soaked in the cream.

Step 5: Serve the curd cake in a frying pan.

Serve the curd cake in a frying pan with tea or coffee. It will taste even better the next day if there is any left over.

Bon appetit!

If you are not afraid of extra calories, you can use cream (10%) instead of milk to make custard, the cream will turn out even tastier.

The top of the cake can be decorated not only with fresh berries; crushed nuts or grated chocolate, or coconut shavings will do. Nuts and coconut flakes can be added to the finished cream before greasing the cakes.

This cake can be prepared even if you don’t have an oven - and this is its undeniable advantage! The taste is very similar to the famous “Napoleon”, only it is much easier and faster to prepare. The ingredients are the most affordable. The presence of cottage cheese in the dough gives it special tenderness. The cream is the most common custard. Everything seems simple, but where does all this magic come from :) Really cool recipe.

Ingredients:

For the test:

wheat flour 280 g

cottage cheese with fat content 5-9% 250 g

chicken egg 1 pc.

sugar 120 g

baking powder 1 tsp.

For cream:

milk 500 ml

chicken egg 1 pc.

wheat flour 2 tbsp. l. with a slide

butter 200 g

granulated sugar 120 g

vanilla pinch

Number of servings: 12 Cooking time: 90 minutes

Calorie content of the recipe
"Curd cake in a frying pan with custard" 100 g

Calorie content

Carbohydrates

Recipe

Step 1: Prepare the custard

In a saucepan or ladle, mix 2 heaped tablespoons of sifted wheat flour, 120 g of granulated sugar and a pinch of vanillin. Beat 1 egg into the mixture.

Add 100 ml of milk at room temperature and grind the ingredients into a homogeneous mass.

Then pour in the rest of the milk in a thin stream, constantly stirring the mixture with a whisk to avoid the appearance of lumps.

Place the pan with the ingredients for the cream on low heat. Stirring the mixture constantly, bring it to a boil. When the cream starts to puff, remove it from the heat and cool completely.

After this, add softened butter to the custard and beat the mixture with a mixer, achieving a soft and homogeneous consistency.

Step 2: Prepare the dough

Divide the finished dough into 8 equal parts.

Step 3: Fry the cakes

Roll out one piece of dough on a floured surface into a thin layer. Using a plate, cut out a circle with a knife the same diameter as the surface of the frying pan.

Heat a dry frying pan. Carefully place a layer of dough on it. Fry the cake until golden brown on both sides. This will take about a minute, so don't leave it unattended for too long.

From the leftover scraps we will form 1-2 more small cakes. We also fry them on both sides, cool completely and grind them into crumbs using a blender.

Step 4: Forming the curd cake

Grease the cooled cakes with cream (about 2 tablespoons for each). We will also grease the top crust and sides.

Sprinkle the cake with crumbs and refrigerate for at least 4 hours to soak.

Step 5: Submission

Cut the finished cake into portions and serve with aromatic tea.

Bon appetit!

If you don’t have an oven, or it suddenly malfunctions now, don’t worry! You can bake a cake on frying pan and arrange a feast for the soul and stomach. Because cheese cake It bakes quickly, you can simply prepare it for a family dinner and grease the cakes with cream, and if you decorate them a little with chocolate and nuts, you will get a real holiday cake!

Ingredients for cottage cheese cake

For the cakes:

Cottage cheese – 200 g
Egg – 1 pc.
Sugar – 1 glass
Flour – 250-300 g
Vanillin

For the custard:

Butter – 200 g
Milk – 400 ml
Sugar – 1 glass
Egg – 1 pc.
Flour – 3 tbsp
Vanillin

For decoration:

Chocolate – 50 g
Walnuts – 100 g

How to cook

First of all, prepare the custard.

Grind the egg with sugar.

Add flour and vanillin.

Add milk and mix everything well. Place on low heat and cook until thickened, stirring constantly.

When the cream starts to boil and thickens, turn it off immediately and leave to cool.

In the meantime, let's make dough for the cakes. In a cup, thoroughly grind the egg with sugar.

Add cottage cheese, vanillin, slaked soda. Then gradually add flour.

The dough should not be hard, but soft but dense.

Divide the dough into 6 parts.

Dip each part in flour and roll out thinly, adding flour so that the cakes do not fall apart. Heat the pan well, hang the cake in half over a rolling pin and carefully place it on the pan.

Fry on both sides until golden brown.

Now let's return to our cream. It must cool completely to room temperature, otherwise when added to the butter it will begin to melt and the cream will be impossible to whip. Soften the butter to room temperature and beat until fluffy.

Then gradually add the cooled custard mixture.

As a result, we get such a homogeneous, delicious custard.

Grease the cakes with cream, stacking them on top of each other.

Coat the sides of the cake. If the cream is runny and drips from the sides, then put the cream in the refrigerator for literally 5 minutes, it will become thicker and spread easily.

Sprinkle the top of the curd cake with nuts and grated chocolate.

Leave it on the table to soak. I prepared the cake late in the evening and left it on the table all night - in the morning the cake simply melted in my mouth! But for the experiment, we put a piece in the refrigerator - it was poorly soaked and was a little dry.

Bon appetit!

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