Cake "A la Ryzhik" on invert syrup, frying pan)))

Cake "A la Ryzhik" on invert syrup, frying pan)))

Category: Confectionery

Ingredients
Eggs	3 pcs.
Invert syrup	3 tbsp. l.
Sugar	1 tbsp.
Butter	60 g
Soda (extinguish)	1 tsp
Flour	3 tbsp. (slightly more)

Cooking method

• In a saucepan, beat 3 eggs with 3 tablespoons of invert syrup and 1 glass of sugar,
• then I put 60 g of butter and put this mixture on a small fire,
• I stir constantly, as it can easily burn.
• When the mixture becomes homogeneous, but does not boil yet, add 1 tsp. soda without top, stir,
• there will be something like a small foam. I remove from the fire. Let it cool to a slightly warm state,
• then I add flour. Flour takes about a little more than 3 glasses.
• I roll out the dough, cut out round cakes to the size of the pan.
• Do not grease the pan with oil, bake the cakes on both sides.
• You need to turn it over very carefully with a spatula, it can break.
• Bake for about a minute, quickly.

Note

The cream used the usual custard on eggs.

Natasha, with the first recipe for you! You made a great cake. Lightweight and beautiful to look at. Tell us what kind of dough in terms of structure it turned out?

When the cakes were fried, they were just fluffy, and the "froth" was felt. It is necessary to turn it over VERY carefully, the first one broke, the rest I was very careful. When the cakes cooled down, they became plump, slightly softer than waffles, which we fry in waffle irons.
Well, when I smeared them with cream, everything became juicy and soft.

Natasha, with the first recipe for you!

Irish, thank you .... You are my Companion.

... When the cakes cooled down, they became plump, slightly softer than waffles, which we fry in waffle irons.

When the cakes were fried, they were just fluffy, and the "froth" was felt. It is necessary to turn it over VERY carefully, the first one broke, the rest I was very careful. When the cakes cooled down, they became plump, slightly softer than waffles, which we fry in waffle irons.
Well, when I smeared them with cream, everything became juicy and soft.

Fine! Take note

Yesterday, still here at the girls I saw a honey cake in a slow cooker, I will also make it on syrup))

Yesterday, still here at the girls I saw a honey cake in a slow cooker, I will also make it on syrup))

I now use syrup instead of sugar in all the bread and dough
oh for sure! I have a honey cake in the cartoon itself. it must be transferred to syrup!

Honey cake in Oursson MP5005PSD pressure cooker (Tumanchik)

[ANGELINA BLACKmore]

ANGELINA BLACKmore, I take Natasha into the bookmark, I never did anything with syrup, but now I climbed in and read it, I sometimes use molasses. Thanks for the recipe, I can imagine how the cake melts in your mouth.

[Tatyana]

Tatyanawho loves the honey aroma from such a cake, then Tumanchik, rightly said - it is still necessary to leave at least some part of the honey, not to change it to syrup. Next time I will flavor the dough with almond essence. Since this delicacy does not pull on "Ryzhik", we will radically change its taste))

[ANGELINA BLACKmore]

ANGELINA BLACKmore, I will definitely bake a cake, I liked it in the context and there are a lot of holidays soon

I liked it myself. Only I got little from him ...

["Napoleon" in a frying pan "]

According to the same "frying pan" scheme, "Napoleon" was also baked.
Oh, and so I like that it is not necessary to bake in the oven for a long time)))


"Napoleon" in a frying pan "
DOUGH:
Beat 1 egg lightly with a whisk, add a can of condensed milk (simple),
stir, add 1 tsp. soda (slaked), 3 glasses of flour.
Knead the dough. Divide into 9 parts. Roll out the tortillas thinly.
Using a plate, cut out the desired shape. Fry on preheated - DRY !!! frying pan, on both sides. Fry quickly. Fry the trimmings for sprinkling the cake.
CREAM:
Eggs - 2 pcs.
Milk - 750 ml.
Sugar - 1.5 cups
Flour - 3-4 tbsp. l.
Microwave option:
Beat with a mixer in a dish or microwave. Put in the microwave for 1 minute at maximum power. Take out, beat, set again for 1 minute. Take out, beat, and so on 3-4 times (depending on the microwave). I have a small capacity of 750 and the milk was cold, so I had to put it 7 times)). You should get a thick cream (but not that "the spoon was"))). Add 200 grams of butter (you can even from the refrigerator, it will melt in the cream. Beat again.
I cooled the cream and added softened butter.
With this cream, while still warm, grease the cakes well and abundantly. Chop the cuttings and sprinkle on the cake. Let it soak for a few hours.