Pan-Fried Svetlana Cake: Easy, No-Bake Delight

Simple and delicious! From the most ordinary products, for the holiday! The Svetlana cake is prepared in a frying pan without any oven. This is a juicy, bright-tasting multi-layer cake with layers soaked in custard. Its preparation does not require any special skills and is suitable for beginners!
cook time: 1h 30 min
Freya Ashford
Pan-Fried Svetlana Cake: Easy, No-Bake Delight

Nutrition Facts (per serving)

299
Calories
12g
Fat
41g
Carbs
6g
Protein

Ingredients (10 portions)

Dough:

Condensed milk 380 g
Eggs 1 pc
Wheat flour 3 cup
Soda 1 tsp
Vinegar 1 tsp

Cream:

Eggs 2 pc
Sugar 300 g
Wheat flour 3 tbsp
Milk 550 ml
Vanilla sugar 15 g
Butter 200 g

Recipe instructions

Step 1

Step 1
How to make a Svetlana cake? First prepare the ingredients for the cream. Wash the eggs and dry with napkins. You can take milk of any fat content. It is permissible to use a sweetener instead of sugar.

Step 2

Step 2
In a separate saucepan or ladle, combine raw eggs, regular sugar and vanilla sugar. Stir. Pour in the milk. Gradually add flour, stirring continuously so that there are no lumps. Place the pan on the fire and, stirring constantly, cook the cream until it begins to gurgle. The cream will thicken before your eyes.

Step 3

Step 3
Remove the finished cream from the heat and immediately add butter to it. Mix everything thoroughly, cover with film in contact (so that the film comes into contact with the surface of the cream). And put it in the refrigerator to harden.

Step 4

Step 4
Prepare the ingredients for the test. Wash the eggs and dry with napkins. Sift the wheat flour through a fine sieve to saturate it with oxygen. Beat the egg into a separate bowl. Beat it with a fork or whisk. Pour in condensed milk. I recommend taking whole condensed milk 8.5% fat.

Step 5

Step 5
Add soda slaked with vinegar to the mixture with condensed milk and egg (to do this, just mix soda and vinegar, and then pour the mixture into the dough).

Step 6

Step 6
Add sifted flour gradually, in parts. You may need less or more flour, keep this in mind and focus on the consistency of the dough. Knead the dough. It should be cool, like dumplings. Divide the dough into 8 equal parts.

Step 7

Step 7
Dust the work surface of the table with flour. Roll out each piece of dough into flat cakes to fit the pan, thinly. Please note that the dough may tear. I have cakes with a diameter of 20 cm. Trim off excess dough with a knife. I simply applied the lid, trimming the edges. Heat a frying pan slightly on the stove. Set the cake scraps aside. They can later be dried in a frying pan to be used for sprinkling.

Step 8

Step 8
The cakes bake very quickly. About 1 minute each. Do not lubricate the pan with anything. Take a good, heavy frying pan, not necessarily one with a Teflon coating.

Step 9

Step 9
Place each cake separately so that they do not stick to each other and cool evenly.

Step 10

Step 10
Bake the dough scraps in a frying pan. Then, when they are dry and cooled slightly, chop them into crumbs with a blender. This will be the topping for the cake.

Step 11

Step 11
Start assembling the cake. The cream should be slightly warm by this time.

Step 12

Step 12
Take a flat cake platter or tray. Place the first cake layer on it and spread about 2 tablespoons of cream evenly over it. Place the second cake layer on top and frost it too. Continue assembling the cake until the last layer.

Step 13

Step 13
Spread the last cake layer with cream. Apply cream to the sides of the cake.

Step 14

Step 14
Sprinkle crumbs on all sides of the cake. Leave the cake on the table for about 2 hours. Then put it in the refrigerator overnight. You can serve it the next day. Bon appetit!

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