No-Bake Cake, in Frying Pan
Today I want to show you another ingenious, quick and delicious recipe - this fantastically good pan-fried cake. It's made, of course, with ingredients at hand. The idea is very simple. You just need to make some cake sheets in the pan, some thicker and fluffier pancakes. As a result, you'll get a very fragile, soft and fragrant cake. Even I did not expect such a special result.
You can choose the filling you like for this pan cake. I went for the classic version with fatter fermented cream and a little sugar, plus some sour cherry jam. You can fill it with vanilla cream, combined cream of mascarpone and sour cream or cheese, fruit cream etc.
You can also make the cake with chocolate. Just replace some of the flour with cocoa powder, about 3 tablespoons. Then use a chocolate pudding or ganache and enjoy.
The recipe is for a cake about 28cm in diameter, which means I used a pan of this size for the sheets. If you have a smaller pan, you can slightly reduce the ingredients. By the way, in our Bylena app there is a button that will help you do this faster.
In a bowl, combine 5 eggs with 150g of sugar and 1 tablespoon of vanilla essence, beat well with a whisk.
Add 100ml of oil and 200ml of milk, mix.
Add 270g of flour, a teaspoon of salt and 10g of baking powder.
Beat the batter well with a whisk until smooth and lump free. You'll notice the texture is that of a pancake batter, slightly thicker, slightly runny.
Brush a pan (28cm here) with a little oil and heat well.
Pour in 1-2 tablespoons of batter, enough to cover the surface of the tray perfectly, like a thicker pancake.
Turn the heat to medium and cover with a lid.
Remove the lid after about 10 minutes. Notice that the pancake top should no longer be sticky.
Carefully turn the sheet with a spatula on the other side, fry for another 5 minutes.
Then shake a bit and turn it out onto a plate.
Prepare the rest of the pancakes in the same way. From these quantities, I made 4 cake sheets of about 27-28cm in diameter.
With a mixer, beat the cream together with 150g of sugar and vanilla essence.
Spread the cake sheets with this cream and stack them on top of each other.
For an extra taste and color, on two of the levels, I put some cherries from the jam, which gave the cake a fresher and more flavorful touch.
You can also use any fruit you like, fresh or preserved (compote / jam).
Spread also the sides of the cake with the cream. Then let sit for 5-10 hours in the fridge.
It's delicious, tender, fragrant and super easy to prepare. I recommend it with great confidence!
Enjoy!
