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PP honey cake in a frying pan

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5732
Kitchen Russian
Calorie content 274.3 kcal
Portions 8 port.
Cooking time 8 h.
Proteins * 10.6 gr.
Fats * 16.1 gr.
Carbohydrates* 35.5 g
* per 100 gr. product
PP honey cake in a frying pan
Content

The popular “Medovik” or “Honey” cake made of thin cakes smeared with delicate creamy, sour cream or some other cream can be baked not only in the oven, but also fried in a pan. Moreover, such a cake in taste is in no way inferior to the classic one from the oven. This recipe is just a godsend for all lovers of homemade sweets, and especially for novice confectioners. According to this recipe, cocoa is added to the cakes, but you can not add it if you want to bake a cake with a more pronounced honey taste, in this case add another 30 grams of flour to the dough. If you do not like curd cream, coat the cakes with any other cream.

Ingredients

Cooking process

step 1 out of 10
Melt the butter in a saucepan, put it in a bowl, add cocoa, eggs and sugar, salt and honey to the butter.
step 2 out of 10
Whisk the mixture until smooth, transfer to a saucepan and heat over low heat, stirring all the time, until the sugar is completely dissolved. Remove the saucepan from heat as soon as bubbles appear in the mass so that it does not boil. Add soda to the hot mass, and stir everything well, then let cool to room temperature.
step 3 out of 10
Sift the flour and add to the dough with a spatula, stirring the dough. You should have a soft dough that sticks a little more, so do not add more flour than indicated in the recipe. You can add 1 spoonful of flour to a very sticky dough.
step 4 out of 10
Put the dough on a table covered with flour, roll it into a sausage and divide it into 7-8 equal parts. Roll them into balls, put on a plate and hide in the refrigerator for 1 hour, covered with cling film.
step 5 out of 10
Then roll each ball into a cake, you can dust the rolling pin with flour a little. Use a knife to trim the edges of the cakes, using a cooking ring or plate as a template. Collect the cuttings, they can be rolled into one more cake. Heat each crust with a fork over the entire surface.
step 6 out of 10
Put the cakes one at a time in a dry preheated frying pan and fry them over very low heat, so as not to burn, on the first side for about 2 minutes. Turn the cake over to the other side when it is no longer too soft and loose. Frying time on the second side - no more than 1 minute. The cakes can be cooled, wrapped in plastic wrap, and refrigerated for about a week, if needed.
step 7 out of 10
For a cut with sour cream, punch the cottage cheese with an immersion blender so that the mass is homogeneous and pasty; then add powdered sugar to taste. Cottage cheese and sour cream should be cold.
step 8 out of 10
Soak the cream in the freezer for 20 minutes, then beat on low speed, and then on medium and high, adding powdered sugar. Combine the cream with the curd sour cream and stir with a spatula.
step 9 out of 10
Smear the cakes with cream, as well as the sides and top of the cake.Grind one of the cakes into crumbs and sprinkle the cake with it on all sides.
step 10 out of 10
Let the cake soak for 4-6 hours, or better - overnight, and then serve it to the table.

Bon Appetit!

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