Cake with baked layers in a pan

Pan-fried sheet cake: a simple delicacy that brings a touch of magic to every meal. This recipe is perfect for those who want a quick dessert but with a memorable taste. I invite you to discover together how to prepare this delicious cake, step by step, and enjoy every moment of the cooking process.

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 8-10

Ingredients needed

For the sheets:
- 1 egg
- 4 tablespoons oil (preferably sunflower or rapeseed oil)
- 4 tablespoons milk (cow's milk or alternatively, plant-based milk)
- 4 tablespoons sugar
- 1 teaspoon baking soda extinguished with vinegar
- Flour as needed (approximately 250-300 g, but adjust according to the dough's consistency)

For the filling cream:
- 4 tablespoons flour
- 1 cup of sugar (approximately 200 g)
- 2 tablespoons cocoa (for an intense chocolate flavor)
- 1 vanilla essence (optional but recommended)
- 1 rum essence (for an extra flavor)
- 500 ml milk
- 200 g butter (at room temperature)

For decoration:
- 2-3 packets of whipped cream (depending on how decorative you want the cake to be)
- 300-450 ml milk (for preparing the whipped cream)

A brief history of the recipe

The pan-fried sheet cake is a traditional recipe that has been passed down through generations. This method of baking the sheets in a pan, rather than in an oven, offers a significant advantage in terms of preparation time. It is an ingenious idea that allows for a delicious dessert without requiring elaborate equipment. Over time, each housewife has added a personal touch to this recipe, and today we have the opportunity to leave our mark on it.

Step by step: Preparing the cake

1. Preparing the sheets:
- Start by beating the egg with the sugar in a deep bowl until the mixture becomes frothy and light in color. This step is essential as it introduces air into the dough, helping the sheets to be fluffy.
- Add the oil and milk, mixing continuously to incorporate the ingredients. Make sure the oil is at room temperature to avoid lumps.
- Extinguish the baking soda with a teaspoon of vinegar and add it to the mixture. The vinegar will react with the baking soda and help the sheets rise.
- Begin to add flour gradually, mixing until you achieve a dough that is firm enough not to stick to your hands. This step may require a little patience, but it’s worth it!

2. Dividing and rolling out the sheets:
- Divide the dough into 6 equal pieces. Shape each piece into a roll and then roll it out into a thin sheet (about 3 mm thick).
- Use a plate to cut each sheet to the size of your pan (make sure the pan is well heated before baking).
- Bake each sheet in the pan, without oil, on both sides until golden. The pan should be hot so that the sheets cook quickly and evenly.

3. Preparing the cream:
- In a pot, mix the flour, sugar, and cocoa. Gradually add the milk, stirring constantly to avoid lumps.
- Place the pot over medium heat and continue to stir until the cream thickens. It’s important to be patient and not leave the cream unattended, as it can stick to the bottom of the pot.
- Once the cream has thickened, add the butter and the vanilla and rum essences. Mix well until the butter completely melts and the cream becomes smooth.

4. Assembling the cake:
- Place the first sheet on a platter and generously spread it with the prepared cream. Continue to add all the sheets, alternating with the cream until you reach the last sheet.
- Finally, decorate the cake with whipped cream. You can use a piping bag to create decorative shapes, and a sprinkle of cocoa on top will add an elegant touch.

5. Cooling:
- Once assembled, refrigerate the cake for a few hours, ideally overnight. This step is essential for the sheets to absorb moisture from the cream, becoming softer and more flavorful.

Tips and useful advice

- Choosing ingredients: Use quality ingredients. Fresh milk and good quality butter will make a significant difference in the final taste of the cake.
- Personalizing the recipe: You can add ground nuts or melted chocolate to the filling cream for a special touch. Also, for a healthier option, you can replace some of the sugar with honey or natural sweeteners.
- Serving: The cake is delicious served with a fruit tea or a flavored coffee. Additionally, a scoop of vanilla ice cream alongside a slice of cake will create an irresistible combination.

Nutritional information

This pan-fried sheet cake recipe contains approximately 300-350 calories per serving, depending on the amount of whipped cream used and the portion sizes cut. It is a good source of carbohydrates from sugar and flour, but also contains healthy fats from butter.

Frequently asked questions

- What kind of oil can I use? You can opt for sunflower, rapeseed, or even olive oil, but be careful that the flavor is not too strong.
- Can I use plant-based milk? Yes, almond or soy milk are excellent options for a vegan version.
- How can I keep the cake fresh? Cover the cake with plastic wrap and store it in the refrigerator. It can be consumed for a few days, but the taste is best after 1-2 days.

Surely, the pan-fried sheet cake will become one of your family's favorite desserts. I encourage you to try it and add your own personal touch. Enjoy!