Quick & Easy Pan-Fried Sour Cream Cake

The easiest and fastest cake recipe without an oven! This sour cream in a frying pan is very inexpensive — you will need a minimum of ingredients for its preparation. No oven, no mixer — what could be simpler? The cake turns out very tender thanks to the soft cake layers and sour cream.
cook time: 1h
Maya Lindell
Quick & Easy Pan-Fried Sour Cream Cake

Nutrition Facts (per serving)

288
Calories
11g
Fat
41g
Carbs
4g
Protein

Ingredients (8 portions)

For the cakes:

Sour cream 200 g
Sugar 200 g
Soda 1 tsp
Wheat flour 3 cup

For cream:

Sour cream 600 g
Powdered sugar 140 g
Vanilla sugar 0.5 pack

Recipe instructions

Step 1

Step 1
How to make sour cream in a frying pan? Prepare your food. First, letʼs bake the cakes. Any sour cream is suitable for making them; I used 20% fat. It may take more flour, it just depends on the sour cream. The fattier the sour cream, the thicker it is, the less flour you need. Keep in mind that you will also need flour to roll out the cakes — we will dust the table with it.

Step 2

Step 2
Take a large bowl and put sour cream in it. Add sugar and soda to sour cream, mix. There is no need to extinguish the soda — the acid contained in sour cream will do this without our intervention.

Step 3

Step 3
Start adding flour one glass at a time. After the first glass, the dough is kneaded well with a whisk, and after the second you can switch to a spoon. Knead the dough well after each addition of flour. And look at his condition. The dough should become quite thick, but still remain soft. Add the third glass in parts. It didnʼt come away intact for me.

Step 4

Step 4
The dough will remain very sticky; I couldn’t knead it with my hands. But excess flour will only harm it — the cakes will become hard.

Step 5

Step 5
Divide the dough into 8 parts.

Step 6

Step 6
Sprinkle your work surface with flour. Roll each part of the dough into a ball, now just add a little flour so that the dough does not stick.

Step 7

Step 7
Using a rolling pin, roll out the dough into a thin circle about the size of your pan.

Step 8

Step 8
You can go two ways. Either immediately roll out a circle of a certain size, or cut it out from a blank using a stencil. In the first case, the cakes will not be completely even, but there is no need to bother with the scraps later. In the second case, the cakes will be the same, but you will have to make another cake from the leftovers. I cut my cakes out onto the plate. There is also a third option — first bake the cakes, and only then trim them. Do as you please.

Step 9

Step 9
Take a pancake pan. It is better suited than others because it has a thick bottom — the cake will not burn, but will bake evenly. Heat a frying pan over medium heat. Then turn down the heat. Place the dough circle on a dry frying pan.

Step 10

Step 10
The dough will rise well during baking. It will turn brown on the bottom.

Step 11

Step 11
Turn the cake over to the other side. Bake it on the other side until golden brown. This literally takes a couple of minutes on each side.

Step 12

Step 12
While the cake is baking, roll out the next one, and so on, until the dough is finished. I made another cake from the scraps — it came out a little thicker than the others. This cake can be used for crumbs — sprinkle them on the top and sides of the cake.

Step 13

Step 13
From this quantity of products I got 9 cakes measuring approximately 21 cm in diameter.

Step 14

Step 14
Prepare the cream. For the cream, it is better to use rich sour cream — it will not flow and will keep its shape. I took 30% fat. Keep the sour cream in the refrigerator until the very end — it should be cold. You can use sugar if you don’t have powder, but the powder will melt faster in the sour cream. Instead of vanilla sugar, you can use vanillin, but you will need a pinch of it — it is very rich.

Step 15

Step 15
Place sour cream, powder and vanilla sugar in a bowl.

Step 16

Step 16
Mix the ingredients well. I do not advise you to beat the sour cream — from the heat of the mixer it will become liquid and float from the cakes. This will not happen with simple mixing. Thatʼs why you use powder instead of sugar — you donʼt have to wait for the sugar to dissolve.

Step 17

Step 17
All that remains is to assemble the cake. Coat the cakes with cream. A heaping tablespoon is enough for each cake. Also coat the sides and top of the cake.

Step 18

Step 18
I left the cake clean, but I still had one cake layer left — I could make crumbs out of it and sprinkle the cake with it. Leave the finished cake in the refrigerator for a couple of hours so that it is soaked in cream.

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