How to make a minute cake with condensed milk in a pan? You can make the custard first so that it cools down while the cakes bake. Measure the necessary ingredients for the cream. Use good quality butter, without milk fat substitutes. Take it out of the fridge ahead of time to warm it up to room temperature.
In a bowl, whisk eggs with sugar and vanilla sugar until smooth. Be sure to wash your eggs before use, as even seemingly clean shells can harbor harmful bacteria.
Pour the flour into the resulting mass, mix with a whisk until the lumps disappear.
Pour in part of the milk (about 150 ml of the total volume), mix.
Heat the rest of the milk in a saucepan until very hot. With constant vigorous stirring, pour the egg-milk mixture into the hot milk.
Cook the cream over moderate heat, continuing to stir. The custard base will gradually begin to thicken. When it slowly drips off the spatula, remove the pan from the stove.
Immediately add butter to the cream. Mix well until completely smooth.
You can transfer the cream to another container so that it cools faster. Close the cream with cling film “in contact” so that a crust does not form on the surface. Cool the custard.
Measure the required ingredients for the dough. Choose high-quality, proven condensed milk. Without vegetable fats and food additives. The composition should contain only two ingredients: milk and sugar. As a result, the taste and quality of the finished dish will depend on the quality of condensed milk.
In a suitable bowl, beat the egg with a whisk until smooth.
Add condensed milk, mix well.
Pour in half of the flour sifted with baking powder, mix. Add the rest of the flour in parts and mix. Flour may require less or more than the specified amount, focus on the consistency of the dough.
The dough is homogeneous, moderately steep.
Roll the dough into a sausage and divide into equal parts. The number of pieces will depend on the diameter of the cakes. I divided it into 6 parts, focusing on a diameter of 18-19 cm.
On a smooth surface, roll each piece of dough into a thin circle. In the process of baking, the cakes rise well, and as a result of soaking with cream, their thickness in the finished cake will also increase. Therefore, the thinner the cakes are rolled out, the better the cake will soak. If the table surface is not smooth enough, you can use a silicone mat. It is not necessary to add flour during rolling, so that the cakes do not burn during baking.
Using a suitable plate, trim the edges of the cake.
Heat the frying pan over moderate heat. Do not heat too much so that the cake is baked evenly and without the formation of scorch marks. Carefully transfer the batter to the skillet.
When the bottom side of the cake is browned, turn it over to the other side and bake until done. While one cake is baking, roll out the next one. Prepare all the cakes in this way. Connect the scraps of dough, you can roll out 1-2 more cakes from them. Cool the finished cakes.
Start assembling the cake. Put the crust on a plate.
Lubricate the cake with cream. Apply a layer of cream in sufficient quantity so that the cake is well saturated.
Lay the next cake on top.
Collect the whole cake in this way. Brush the sides and top of the cake with cream.
To finish the cake, take any biscuit or shortbread cookies without filling. You can also use any nuts: walnuts, hazelnuts, peanuts.
Grind cookies and nuts into crumbs and mix. Sprinkle crumbs on the top and sides of the cake. Put the dessert in the refrigerator for 12-14 hours. It is important to give him a good soak.
Before serving, decorate the cake with any berries or soft fruit of your choice. Cut the dessert into portions and serve. Enjoy your meal!