Sour cream cake in a pan

8 servings
1 hour

How to make sour cream in a pan? Prepare the products. First, bake the cakes. Sour cream is suitable for their preparation, I have 20% fat content. Flour can go more, it just depends on sour cream. The fatter the sour cream, the thicker it is, the less flour you need. Take into account that you still need flour to roll out the cakes - we will pour it over the table.

Take a large bowl, put sour cream in it. Add sugar and soda to the sour cream, mix. You don't need to extinguish soda - the acid contained in sour cream will do this without our intervention.

Start adding flour over a glass. After the first glass, the dough is mixed well with a whisk, and after the second you can switch to a spoon. Mix the dough well after each flour addition. And look at his condition. The dough should become quite thick, but still remain soft. Add a third glass in parts. He didn't leave me whole.

The dough will remain very sticky, I could not knead it with my hands. But excess flour will only harm him - the cakes will become firm.

Divide the dough into 8 pieces.

Sprinkle the working surface with flour. Roll the ball from each part of the dough, just now and add a little flour so that the dough does not stick.

Roll the dough out with a rolling pin into a thin circle about the size of your pan.

You can go two ways. Or immediately roll out a circle of a certain size, or cut out of the workpiece by stencil. In the first case, the cakes will not turn out to be completely even, but then there is no need to mess around with trimmings. In the second case, the cakes will be the same, but you will have to sculpt another cakes from the remains. I cut my cakes on a plate. There is also a third option - first bake the cakes, and only then trim them. Do as you like.

Take a pancake pan. It will work better than others, because it has a thick bottom - the bark will not burn, but bake evenly. Preheat the pan over a medium heat. Then turn the fire down. Place the dough circle in a dry frying pan.

The dough will rise well when baked. From below it will brown.

Turn the bark over to the other side. Bake it on the other side until rosy. It takes literally a couple of minutes on each side.

While the cake is baking, roll out the next one, and so on, until the dough is over. From the scraps, I blinded another bark - it came out a little thicker than others. This cake can be put on crumbs - sprinkle the top and sides of the cake with them.

Of this number of products, I got 9 cakes about 21 cm in diameter.

Make the cream. For cream, it is better to take fatty sour cream - it will not flow and will keep its shape. I took 30% fat content. Keep sour cream in the refrigerator until the very end - it should be cold. You can use sugar if there is no powder, but the powder will melt faster in sour cream. Instead of vanilla sugar, you can take vanillin, but it will need a pinch - it is very saturated.

Fold the sour cream, powder and vanilla sugar into a bowl.

Mix the products well. I do not advise you to beat sour cream - from the heat of the mixer it will become liquid and float with cake. With simple mixing, this will not happen. Therefore, powder is taken instead of sugar - there is no need to wait for the sugar to dissolve.

It remains to collect the cake. Rinse the cakes with cream. For each cake, a tablespoon with a slide is enough. Also coat the sides and top of the cake.

I left the cake clean, but I still had one cake - you could make a crumb out of it and sprinkle it on the cake. Leave the finished cake for a couple of hours in the fridge to soak in the cream.