Pan-Fried Honey Cake Recipe

Tender, tasty, made from affordable products, no oven required! You can easily make a honey cake in a frying pan, even without baking the cakes. This dessert is made very easily and quickly, and it turns out soft and just perfect for tea drinking.
cook time: 9h
Owen Truitt
Pan-Fried Honey Cake Recipe

Nutrition Facts (per serving)

307
Calories
14g
Fat
35g
Carbs
6g
Protein

Ingredients (12 portions)

Dough for cakes:

Eggs 3 pc
Sugar 120 g
Butter 100 g
Honey 60 g
Sour cream 2 tbsp
Soda 1 tsp
Wheat flour 420 g

Cream:

Sour cream 600 g
Sugar 100 g
Vanilla sugar 10 g

Recipe instructions

Step 1

Step 1
How to bake a honey cake in a frying pan? Prepare the necessary ingredients for making honey cake cake layers in a frying pan. Sour cream is suitable for any fat content. Use premium flour.

Step 2

Step 2
In a small saucepan, combine butter, honey and sugar. You need to combine them into a homogeneous mass. It is best to do this in a water bath.

Step 3

Step 3
How to properly melt these ingredients in a water bath? You will need two containers of different diameters. Pour water into a large one and place it on the stove. Place the smaller pan on top so that its bottom does not touch the water. Under the influence of boiling water, the mass will begin to melt. Lightly stir the contents of the pan to speed up the process. Once the mixture is completely homogeneous, remove the pan from the stove.

Step 4

Step 4
Pour the resulting sweet butter mixture into a container for kneading dough. Add soda, stir. Let cool slightly.

Step 5

Step 5
Beat the eggs into the lukewarm mixture, one at a time, stirring well with a whisk after each one.

Step 6

Step 6
Add sour cream, stir.

Step 7

Step 7
Sift the flour in advance or immediately pour it into the dough through a sieve. This is necessary to saturate it with oxygen. Then the cakes will be soft and rise well during baking.

Step 8

Step 8
Knead the dough until smooth. It should be very soft and sticky, so it is better to stir it with a spoon. This dough will make the cakes quite tender. Do not add more flour, otherwise the dough will be tight and the baked cakes will be hard. Cover the dough with film and refrigerate for an hour.

Step 9

Step 9
Prepare the cream. Use sour cream of any fat content. But the higher the fat content, the thicker the cream will be. Add sugar to taste. Vanilla sugar can be replaced with vanillin.

Step 10

Step 10
In a convenient container, combine sour cream, sugar and vanilla sugar. Mix everything well. Place the cream in the refrigerator.

Step 11

Step 11
As a result of cooling, the dough will thicken slightly. Place the dough on a well-floured table and roll into a sausage. Divide it into equal parts. The number of parts will depend on the diameter of the pan in which you will bake the cakes. I have a frying pan with a diameter of 20 cm, I divided the dough into 11 parts. If the diameter of the pan is larger, the resulting cakes will be smaller.

Step 12

Step 12
Roll each piece of dough into a thin cake of the required size. At the same time, be sure to sprinkle a sufficient amount of flour on the table, otherwise the dough will stick to the table too much.

Step 13

Step 13
Heat a dry frying pan and carefully transfer the rolled out cake onto the frying pan using a rolling pin. In this case, the cake may be slightly deformed; correct it immediately in the pan with your hands. Fry the crust over medium heat until golden brown. This will cause bubbles to appear on the surface of the dough. The color of the cake should become uniformly matte, that is, there should be no unbaked areas.

Step 14

Step 14
Flip the crust over to the other side and cook for about 1 minute more.

Step 15

Step 15
Level the finished cake onto a plate of the desired diameter. Collect the scraps separately, they will be needed later. Prepare cakes using the whole honey dough in the same way.

Step 16

Step 16
Dry the cake scraps a little more so that they can be crushed into crumbs.

Step 17

Step 17
This can be done using a blender or rolling pin. Choose the degree of grinding as desired.

Step 18

Step 18
Assemble the cake on a flat plate, generously coating each layer with cream.

Step 19

Step 19
Cover the top and sides of the cake with a layer of cream.

Step 20

Step 20
Sprinkle the entire cake with crushed crumbs. Place the dessert in the refrigerator for 5-6 hours to soak thoroughly. It is better to leave the cake overnight so that it becomes more tender and soaked.

Step 21

Step 21
If desired, you can decorate the cake before serving.

Step 22

Step 22
Enjoy your tea!

Additional rubrics

Related recipes