Simple no-bake honey cake: just use a frying pan

Honey cake is a popular dessert that is prepared for various family celebrations. And instead of baking the cakes in the oven for a long time, you can simply fry them in a pan. It will be much more practical and faster. You just need to grease everything with a delicate cream.

The idea of making homemade honey cake in a frying pan was published on the Instagram page of food blogger Victoria with the nickname cook with me at_home. The dough is very elastic and rolls out perfectly.

Ingredients for the cakes:

• eggs - 3 pcs
• sugar - 150 g
• salt - 1/3 tsp
• baking soda - 1 tsp
• butter - 100 g
• flour - 600 g (+ for topping)

Ingredients for the cream:

• milk - 500 ml
• sugar - 150 g
• corn starch - 20 g
• eggs - 1 pc.
• butter - 80 g
• cream (30-35%) - 350 ml

Method of preparation:

1. Cook the cakes in a thick-bottomed pan.

2. Mix eggs, sugar, salt, baking soda, honey, and butter and put on medium heat.

3. Stirring constantly, cook for about 2 minutes.

4. When the mass begins to foam and increases in volume, stir a little more and remove from heat.

5. Add some of the flour and stir.

6. For convenience, transfer the dough to a large bowl.

7. Gradually add the rest of the flour and knead into a soft, elastic dough.

8. Do not add all the flour at once; depending on the type of flour, you may need less or more. Divide the dough into 12 balls.

9. Roll out each into a thin layer, sprinkle with flour, pierce with a fork and fry in a dry pan on both sides over low heat.

10. While still warm, cut each cake into the desired shape and size.

11. The scraps will be used for sprinkling. Let cool completely.

12. For the cream, put the milk on the fire and bring to a boil. Do not boil.

13. Mix sugar, starch and egg in a saucepan until smooth.

14. Pour in the hot milk in a thin stream, stir until smooth and put on fire.

15. Stirring constantly, cook over medium heat until thickened.

16. Remove from heat, immediately add butter and stir until smooth.

17. Cover with cling film and refrigerate for 6 hours.

18. Whip the cold cream until thick, gradually add the custard mass and beat until smooth.

19. Spread the cakes with the cream (it is better to do it in a pastry ring) and put in the refrigerator for several hours.

20. Remove the ring, spread the cream on the top and sides and sprinkle with the dough trimmings chopped into crumbs.