Better than Napoleon, Karpatka, or Medovik! Made in a Frying Pan! A New Cake Recipe!

Hello everyone friends. I'm Olya. Nobody has ever done this before. We are making an eclair cake in a frying pan. We'll bake the layers without an oven and we won't need a mixer either. I'll say right away it turns out very delicious. This is my little experiment. You will find all ingredient proportions in the description below the video. To start we'll prepare a lemon curd that is. A lemon filling. It will make the cake bright and interesting in flavor. Pour 75 grams of sugar into a saucepan or a pot with a thick bottom. that's approximately 3 heaping tablespoons. Next, take one medium lemon weighing about 150 grams. Grate the zest of one lemon using a fine grater, only the top yellow part as the white part is bitter. Mix the lemon zest with the sugar until it becomes damp and slightly yellow in color. Thanks to this, the lemon zest will release its maximum flavor and aroma. Next, add one medium or one large egg. Stir it in. Add one teaspoon of starch, that's about five six grams there until all starch lumps have dissolved roll the lemon with your palm so it releases more juice next cut it in half squeeze out the juice you will need 50 60 milliliters in total that is exactly what we need add the lemon juice to the other ingredients stir everything place the saucepan on the stove over medium heat cook the curd while stirring constantly As soon as the mixture starts to thicken, reduce the temperature to low and bring the curd to a boil. After it boils, cook for another 20-30 seconds. If you prefer, strain the hot curd through a sieve to remove the zest. If the zest doesn't bother you, you can skip this step. Next, add 50 grams of butter. Stir until all ingredients are combined. In the end, we have made a lemon custard. It starts with a bright lemon flavor and aroma. Cover the curd with plastic wrap directly on the surface so a crust doesn't form. Leave it at room temperature to cool. You can put it in the refrigerator. This way it will be even thicker once cooled. Next we will prepare the cream for the cake. Crack two eggs of any temperature into a saucepan with a thick bottom or even a deep frying pan. Add 150 grams of sugar. That's about 6 heaping tablespoons. Add a pinch of salt and a pinch of vanillin, or 1 to 2 teaspoons of vanilla sugar. I should clarify, it's actually better to add vanillin to the finished cream. Stir until the products are combined. Next, add 50 grams of cornstarch or the same amount of wheat flour. But the cream tastes better with starch. Stir until the starch lumps dissolve. You will find all the ingredient proportions in grams, as well as cups and spoons, in the description below the video. Finally, add 600 ml of milk of any fat content, stir it in, right out of the refrigerator. Place the pot on the stove, cook the cream over medium heat while stirring constantly. As soon as you feel the cream starting to thicken, reduce the heat to low and continue stirring. As soon as the first bubbles appear, turn off the heat and remove the pot from the stove. Immediately add 120-150 grams of butter to the hot cream to taste. mine has a fat content of 82.25%. Whisk until the consistency is smooth and uniform. I want to clarify that this is a simplified recipe, so we don't whip the butter with a mixer but add it directly to the hot cream. Next, transfer the cream to a shallow plate or bowl so it cools down faster. Cover it with plastic wrap touching the surface and leave it at room temperature. Finally, we will prepare the dough. Pour 180ml of water into a pot. a pinch of salt and 70 grams of butter. Place the pot on the stove over medium heat. Wait until the butter melts and the mixture comes to a boil. As soon as the butter boils, pour in 110 grams of flour. This is approximately 4 tablespoons with a small heap. Reduce the heat to the minimum or turn it off completely. Stir until there are no dry lumps of flour left. You should end up with a uniform dough. After that, turn on the heat and dry the dough for 1-2 minutes. A thin film will appear on the bottom of the pot. As you can see, we first made the fruit curd, then the custard and now we are preparing the dough. With this sequence of steps, making the cake takes less time. That is why I am showing you exactly how I cook in real life. Next, transfer the dough to a bowl and let it cool for a few minutes until it is warm or slightly warm. After that, add the eggs one by one and mix with a spatula. Add one egg and stir it in at first it seems like the ingredients don't want to combine but don't give up and in just 30 60 seconds you can add the next egg in total you'll need four medium eggs or three to 3.5 large ones i added a pinch of vanillin with the last egg alternatively you can add one or two teaspoons of vanilla sugar if there are small lumps whisk the dough at the end the finished dough should slowly slide off the spatula. A tongue shape should remain on it. Use the specific dough consistency as your guide. Based on it, add the necessary amount of eggs. If you need 3.5 eggs, beat the last egg with a fork and add half of it. Transfer the finished dough into a piping bag or a sturdy plastic bag. We will bake the cake layers in a frying pan. I can tell you in advance that it works perfectly. To do this, cut out 6 to 8 circles matching the diameter of your pan's bottom. My pan is 22 cm in diameter. On each circle, draw an inner circle that we will fill with dough. Accordingly, the second circle is the diameter of the cake layer. Mine is 20 cm. I hope I explained that clearly. If anything is unclear, ask in the comments. Cut the tip off the piping bag about 6-9 mm. No more. Pipe the dough in a circle, then create a grid pattern inside with 1cm gaps. I suggest piping all the dough at once, so you can adjust the number of layers. One batch of ingredients yields 6-8 layers 20cm in diameter, depending on the thickness of the piped dough. It is better to prepare 6 blanks and add 2 more if necessary. As you can see, I ended up with 8 cake layers. Next, Take a round board and carefully transfer the cake blank. Bake the layers in a well-heated pan over high or medium-high heat. Grab the edge of the parchment paper and transfer it, carefully holding it into the pan. Cover the pan with a lid. Bake the layers over high heat for about 5-6 minutes on one side. During this time, the dough will swell and increase in volume. But when you open the lid, it will deflate. Flip the cake layer and remove the parchment. Wipe the lid dry if necessary, bake the layer for another two three minutes now it has browned on the other side and won't deflate as much usually we bake cake layers and pies on low heat but this time it is the opposite we bake all the layers over high heat i want to note that they cool down very quickly after baking so friends this is how the finished layers look they are puffy and soft not crispy, like they would be from an oven. After all, baking in a pan makes them moister. If you bake this dough over low heat, the layers won't swell and will remain flat, more like pancakes. And most importantly, these layers taste like eclairs. An hour or an hour and a half later, the lemon curd and custard cooled down. They sat at room temperature, yin. I didn't put anything in the refrigerator. Transfer the curd into a piping bag or a sturdy plastic bag. the custard has also cooled down and this is the consistency it achieved let's assemble the cake we won't need a springform ring we are trying to keep everything as simple as possible as much as possible grease the plate with a dab of cream place the first layer add two heaping tablespoons of cream on top you can simply spoon the curd on randomly or like me make two thin circles place the second layer on top. Add two heaping tablespoons of cream on top again. Smooth it out. Next, the curd. I alternate the circles. I make them larger and smaller so that the curd is more or less evenly distributed. Place the third layer on top, then cream and curd again. Continue layering all the cake layers this way. Spread cream and pipe a small amount of curd each time. Do not put cream on the Last layer, next coat the sides of the cake with cream. You can set aside two tablespoons of cream for the sides beforehand, so you have enough. Also do not use all the curd. About one-quarter of the curd should be saved for decorating the top. Distribute the rest as a filling. Fill the holes in the top layer with the curd, with the curd. As you notice, the cream is just enough, but the cake still turns out soft and fully soaked. If you like a lot of cream, prepare one and a half portions. I will leave all the quantities in the description under the video. For the topping, toast about 30g of almond flakes in a dry pan for about 2-4 minutes until golden. Stir the petals while they're toasting so they don't burn. Burn. Coat the sides of the cake with the petals. Place the cake in the refrigerator overnight to soak and set. You can also leave it for 4-6 hours, depending on your schedule. After some time, take the cake out of the refrigerator. Dust the top with powdered sugar. Well my friends, the finished cake is 21 cm in diameter. I wanted to mention that the layers expand while baking reaching a diameter of 21 cm. The cake weighs 1 kilogram 450 grams. It looks appetizing and quite unique. Let's cut a slice. I want to note right away that the cake is soft and thoroughly soaked. It is easy to slice into portions, and importantly, the slice holds its shape well. Inside, we see perfectly baked layers and plenty of cream. Crucially, the eclair dough baked well in the skillet. It isn't soggy or dense, it's just a bit moister than when baked in an oven, but delicious. The dough turned out airy and porous. Let's taste it. The cake literally melts in your mouth. The layers are well soaked. The lemon curd provides the main flavor for the entire cake. The cake isn't sour, but it has a rich lemon taste and aroma. Oh, it feels like you're eating an eclair with lemon custard. The cake has medium sweetness. I'd even say slightly less than medium, and it's very tasty. I think this cake is better suited for adults precisely because of the lemon curd. If you don't like lemon, you can omit the curd or make a half portion using one yolk. Instead of lemon curd, you can use any jam, preserves or confit that you like. The conclusion is, choux pastry for eclairs can also be baked in a skillet and it turns out quite well. If you've been wanting to try making this cake but don't have an oven, feel free to use this recipe. It works. As always, please support my video with a like and a subscription. I look forward to your feedback in the comments. I wish everyone a peaceful sky above. See you next time my dears. Bye bye.