Quick Frying Pan Napoleon Cake

A super quick way to make the famous cake! The perfect classic Napoleon with condensed milk, but in a frying pan! Fantastic? No, reality! It turns out a super tasty and quick cake with a lot of layers and a very successful cream. The recipe will be useful not only for those who have problems with the oven!
cook time: 2h 30 min
Miles Denholm
Quick Frying Pan Napoleon Cake

Nutrition Facts (per serving)

363
Calories
21g
Fat
35g
Carbs
6g
Protein

Ingredients (12 portions)

Dough:

Wheat flour 500 g
Milk 190 ml
Butter 100 g
Sugar 100 g
Eggs 1 pc
Vegetable oil 1 tbsp
Soda 0.5 tsp
Salt to taste

Cream:

Butter 350 g
Milk 250 ml
Sugar 75 g
Eggs 2 pc
Condensed milk 1 jar
Vanilla sugar 1 tbsp

Recipe instructions

Step 1

Step 1
How to bake Napoleon cake in a frying pan? Prepare the ingredients for the dough. Take the highest grade flour. The fat content of milk affects only the final calorie content, you can take any. Egg — large or medium. Butter — room temperature, softened. Take slaked soda.

Step 2

Step 2
In a clean bowl, mash the egg and sugar with a spoon or fork.

Step 3

Step 3
Add vegetable and soft butter, stir.

Step 4

Step 4
Pour in milk, add salt, stir. Then quickly stir in the vinegar slaked soda. Add flour in small portions, stirring the mixture so that there are no lumps.

Step 5

Step 5
Now you need to knead the dough with your hands. Look at the dough itself and, if necessary, add more flour. We should have an elastic, non-sticky dough, moderately stiff (but not too much!), and holding its shape well.

Step 6

Step 6
Divide the dough into 18-22 parts depending on the diameter of your frying pan (mine is 20 cm in diameter).

Step 7

Step 7
Sprinkle the table well with flour and the rolling pin too. Roll out each piece of dough into a thin crust to fit the pan.

Step 8

Step 8
Carefully wrap the cake around the rolling pin and transfer it to a dry, hot frying pan. Fry the crust on both sides. This will take very little time. You can lift the edge of the cake and check how it is baked. The cakes should be very thin and dry well in a frying pan. Right up to a slight crunch and scorch. Then they are not rubber. And the cream absorbs well.

Step 9

Step 9
While the cake has not yet cooled, you can quickly trim its edges so that you get a beautiful, perfectly even circle. Then we will use the trimmings to make crumbs.

Step 10

Step 10
Prepare the ingredients for the cream. ATTENTION! This custard is WITHOUT FLOUR. If you are not sure that you can make this or are used to making custard with flour, then prepare the cream according to your usual recipe. The butter should be soft and at room temperature to allow it to whip better.

Step 11

Step 11
Grind the eggs with sugar and vanilla sugar in a separate bowl.

Step 12

Step 12
Place a thick-bottomed pan on the stove, pour in the milk and heat over low heat. Usually milk is brought to a boil, but not everyone knows how to then pour it into eggs without causing flakes. Therefore, if you are not a professional who can prepare custard even at night with your eyes closed, then it is better not to bring the milk to a boil. It will be enough to just wait until steam comes out of it. That is, the milk will be hot, but not boiling water.

Step 13

Step 13
Pour heated milk into the egg mixture in a thin stream and very slowly, while constantly stirring quickly with a whisk. If you rush, the eggs will curdle and the cream will come out in flakes (with or without flour). Ideally, you should use a whisk to stir the eggs as quickly as you can, but pour in the milk very slowly. Pour the mixture back into the pan and simmer the cream over low heat, stirring constantly (!) until it thickens.

Step 14

Step 14
Turn off the stove, remove the pan from the heat and leave the cream to cool. To prevent the cream from weathering, cover it with cling film “in contact”. Cool the cream to room temperature or even lower. If the cream is warm inside, it will melt the butter and the mass will become very thin. Add soft butter at room temperature to the cooled cream.

Step 15

Step 15
Beat the mixture well with a mixer. It should become fluffy and double in size.

Step 16

Step 16
Add condensed milk and vanilla to the cream and beat again until smooth. It’s better not to add all the condensed milk at once, because depending on the thickness of the cream, you may need less of it. Therefore, carefully monitor the consistency. Be careful not to overbeat the cream, otherwise it will separate. As soon as the mass becomes homogeneous, turn off the mixer.

Step 17

Step 17
On a wide, flat cake platter, begin layering the cake layers on top of each other, brushing each of them with cream. !!! The cakes should cool well both inside and outside. Check this, otherwise the warm cake layers will melt the butter in the cream and your cream will liquefy, separate and flow right during assembly.

Step 18

Step 18
Chop the cake scraps and sprinkle the crumbs over the top and sides of the cake. Leave the cake in the room for 2-3 hours so that the cakes are soaked in cream, then put it in the refrigerator overnight. Before serving, you can decorate the cake with mint, berries, and fruits. I sprinkled it with powdered sugar on top.

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