Quick & Delicious Frying Pan Honey Cake

Unusual, tasty, simple and perfect for tea! Honey cake in a frying pan differs from others in its unusual cooking method. It turns out tender, aromatic. It is made very easily, and if you do not take into account the time for cooling the dough, then it is done quite quickly.
cook time: 1h 30 min
Ava Prescott
Quick & Delicious Frying Pan Honey Cake

Nutrition Facts (per serving)

309
Calories
14g
Fat
36g
Carbs
5g
Protein

Ingredients (10 portions)

For dough:

Butter 100 g
Honey 60 g
Sugar 150 g
Eggs 3 pc
Sour cream 2 tbsp
Wheat flour 400 g
Soda 0.5 tsp

For cream:

Sour cream 600 g
Sugar 100 g
Vanilla sugar 10 g

Recipe instructions

Step 1

Step 1
How to make honey cake in a frying pan? Prepare all the necessary ingredients for the dough.

Step 2

Step 2
Place butter, honey and sugar in a heatproof bowl or saucepan.

Step 3

Step 3
Place the bowl in a steam bath and heat it until the honey and butter are completely melted and the sugar is dissolved. There is no need to bring the mixture to a boil.

Step 4

Step 4
Remove the bowl from the heat and add baking soda.

Step 5

Step 5
Mix the mixture thoroughly and leave for about 5 minutes. During this time, the mixture should foam slightly and become lighter.

Step 6

Step 6
Add eggs, one at a time, to the honey-sugar mixture. By the way, by this time the mixture should have cooled slightly so that the eggs do not curl, so be sure to check it by touch. Before using, wash eggs with baking soda in running water, as there may be harmful bacteria on their surface.

Step 7

Step 7
Mix everything thoroughly with a whisk until smooth.

Step 8

Step 8
Add sour cream (I used 20% fat) and mix.

Step 9

Step 9
Sift the flour through a sieve or using a special mug. This will saturate it with oxygen and make the baked goods more airy. Add flour to the bowl and knead the dough. You can start kneading with a whisk while it is convenient. Next take a spoon. Since flour has different properties, you may need a little less or more of it than indicated.

Step 10

Step 10
The consistency of the dough will be very soft and sticky. That is why it is better to knead it from start to finish with a spoon. The dough should be practically fluid, this is important, since it is thanks to the soft dough that the cakes turn out to be quite tender!

Step 11

Step 11
Therefore, try not to add more flour, but since flour can be very different, focus on the consistency (it is clearly visible in the photo) and, if necessary, add a little flour or, conversely, reduce its amount. Cover the bowl with the dough with film and place it in the refrigerator for at least a couple of hours.

Step 12

Step 12
While the dough is cooling, you can prepare the cream. How to make cream for honey cake in a frying pan? Prepare all the necessary ingredients.

Step 13

Step 13
Take sour cream (the higher the fat content, the better), place it in a bowl and add sugar and vanilla sugar. Instead of vanilla sugar, you can add vanillin. You need very little of it, literally on the tip of a knife, as more will add bitterness to the finished dish.

Step 14

Step 14
Whisk until the sugar dissolves. Thatʼs all! The cream is ready! Its consistency will depend on the fat content of the sour cream; the fatter it is, the thicker the cream will be. If you wish, if the cream turns out to be very liquid, you can add a thickener to it, but do not overdo it, since in order for the cake to soak well, the cream should not be too thick. Therefore, try to find a middle ground. Place the cream in the refrigerator to cool.

Step 15

Step 15
When the dough has compacted well, take it out of the refrigerator, place it on a work surface dusted with flour, roll it into a sausage and divide into 6 equal parts (this is if you fry the cakes in a frying pan with a diameter of 26 cm, but if you have a smaller frying pan, then accordingly the parts do more).

Step 16

Step 16
Slightly round each part and leave one ball of dough for yourself to work with, and transfer the rest to a plate and put in the refrigerator.

Step 17

Step 17
Roll each ball of dough into a circle of suitable diameter.

Step 18

Step 18
Heat the frying pan. It is advisable to take a frying pan with a thick bottom so that the cake has time to bake; I have a cast iron one. Place the rolled out crust on a hot frying pan. By the way, if suddenly the shortbread becomes slightly deformed during transfer, then straighten it immediately in the frying pan with your hands. Fry the cake over low heat, first on one side until golden brown, while the top of the cake should be covered with bubbles and become matte (there will be no traces of raw dough).

Step 19

Step 19
Turn the cake over to the other side with a spatula and fry for another minute.

Step 20

Step 20
Transfer the finished cake to a flat surface and immediately cut it to the desired size (I used a plate with a diameter of 22 cm).

Step 21

Step 21
Fry all the cakes this way. Place the scraps together. I only got 7 cakes with a diameter of 22 cm. Let the cakes cool.

Step 22

Step 22
Pour the trimmings into a dry frying pan and lightly dry/fry them, stirring occasionally. This must be done so that they can be easily crushed into crumbs. When the trimmings are slightly browned and dry, remove them from the heat and let cool (I immediately pour them onto a wide dish, in this form they cool completely in about 5 minutes).

Step 23

Step 23
Assembling honey cake. Spread each cake layer with a generous portion of cream.

Step 24

Step 24
Fold the cakes into a tight pile. Cover the top and sides of the cake with cream as well.

Step 25

Step 25
Grind the cooled trimmings into crumbs using a blender.

Step 26

Step 26
And sprinkle it on the cake on all sides. Place the honey cake in the refrigerator for 4-5 hours (or longer) to soak.

Step 27

Step 27
Our honey cake in a frying pan is ready at home.

Step 28

Step 28
Serve honey cake with sour cream with hot aromatic tea, coffee or cocoa. Bon appetit!

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