Delicate and delicious cake in a pan

Cake baking

1. Pour 300 ml of condensed milk into a deep bowl. Add 1 chicken egg, whipped in advance with a culinary whisk in a separate bowl (deep cup, plate).
2. Sift 400 grams of wheat flour into a bowl through a sieve with 1 teaspoon of baking powder for the dough, adding flour to the bowl in portions 2 times. You may need a larger amount of flour, it depends on the density of condensed milk.
3. After adding the first portion of flour, mix well with a spoon the mass in a bowl. Put the dough on the table, add the second part of the flour, kneading a tough dough.
4. Roll the resulting dough into a roller, divide into 6 approximately equal parts. If you want the cake to consist of 8 cakes, divide the workpiece into 8 equal pieces.
5. Knead each part of the dough for another 3-4 minutes. Roll the cake to the round plate with a rocking chair for the dough according to the diameter of your pan (in this case - 21 cm) using a silicone mat with a marking.
6. Give the blanks a neat shape by cutting the edges of the cake according to the template or using a plate with a diameter of 21 cm. Transfer the cake to a separate plate. Repeat with the remaining 5 cakes, laying each of the blanks on a separate plate.
7. Well, heat the pan with a diameter of 21 cm, fry the cakes in a dry pan for 1-2 minutes on each side, turning the workpieces with a culinary spatula.
8. Lay the finished cakes one by one on the work surface for cooling. Do not stack the blanks in a stack, in this case the cakes will be wet and flexible (like pancakes).

Cooking cream

1. Release 2 chicken eggs, 1 teaspoon of vanilla essence into a deep bowl. Stir the mass in a bowl with a whisk. You can replace the essence with vanilla or vanilla sugar.
2. Pour 200 grams of sugar, mix with a whisk.
3. Add 100 grams of flour and 100 ml of milk to the mass, mix with a whisk.
4. Pour in the remaining 650 ml of milk, mix well until smooth.
5. Pour the cream into a large pan with a wide bottom to make the cream cook faster. Cook the cream over medium heat, stirring the mass with a whisk all the time until thickened. After thickening, reduce the heat to a small one, cook the cream, stirring for another 30-40 seconds.
6. Transfer the cream to a deep bowl, put a cling film on top. Leave the mass to cool completely.
7. In a bowl of a mixer, put 200 grams of soft butter at room temperature. This must be taken care of in advance, at least an hour before cooking. Whip the butter.
8. Add cream custard mass for 3-4 times, whip the cream (4-6 minutes).

Cake assembly

1. Place a cake plate on the dessert plate. Put 1 tablespoon of cream on the substrate, spread on the substrate evenly. This is done so that when slicing the cake does not go on a plate.
2. Put the cake on the substrate, apply the cream. Put a lot of cream, cooked cakes pull it well. Paste cream all the blanks alternately.
3. Cream the top cake, tighten the edges of the cake.
4. Grind 150 grams of shortbread cookies in a blender into crumbs, sprinkle the top and side of the cake. Place the infusion cake in the refrigerator for 4-6 hours.