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Honey cake in a pan with condensed milk

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2624
Kitchen Russian
Calorie content 259.2 kcal
Portions 6 port.
Cooking time 5 h
Proteins * 8.8 g
Fats * 11.9 gr.
Carbohydrates* 40.7 g
* per 100 gr. product
Honey cake in a pan with condensed milk
Content

Following this recipe, you will get an incredibly tender and fragrant honey cake. It will be easier to cook, since thin cakes will be baked in a pan, and not in the oven.

Ingredients

Cooking process

step 1 out of 8
Put honey, butter and sugar in a bowl. Place the bowl in a steam bath and stir until the honey and butter are completely melted.
step 2 out of 8
Remove bowl from heat and add baking soda, stir and leave for 5 minutes. When the mass has cooled, add eggs into it gradually, one at a time. Then add sour cream, stir.
step 3 out of 8
Sift flour and add to a bowl, knead the dough. Cover the bowl with cling film and refrigerate for 1-2 hours.
step 4 out of 8
Melt the butter over low heat, cool, add sour cream and condensed milk to it, beat until smooth. Refrigerate the cream while you cook the cakes.
step 5 out of 8
Remove the dough from the refrigerator, divide it into 6-8 equal parts, depending on the desired diameter of the cake. Roll each part into a thin circle.
step 6 out of 8
Take a heavy-bottomed skillet. Preheat a frying pan, fry the cakes on both sides until tender. Cut the finished cakes immediately to the required diameter.
step 7 out of 8
Shape the cake. Put the first crust on a flat dish, brush it with cream, cover with the next crust, then a layer of cream again, do this with all the cakes. Also grease the top cake and sides with cream.
step 8 out of 8
Grind the scraps left over from the cakes with a blender and sprinkle them on the cake on all sides. Place the soaking cake in the refrigerator for 3-4 hours. After this time, the cake will be completely ready.

Bon Appetit!

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