Eggless Sour Cream Skillet Cake
An easy, budget-friendly cake made without eggs — right in a skillet!
Cooking method
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Step 1:
LAYERS: Combine the sour cream and sugar and stir.
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Step 2:
Stir the baking powder into the flour, then add it to the sour cream mixture.
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Step 3:
Knead into a soft, stretchy dough.
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Step 4:
Divide the dough into 8 pieces.
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Step 5:
Roll each piece into a circle about 8–9 inches (20–22 cm) across.
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Step 6:
Trim the edges even using a saucepan lid or a plate as a guide. The scraps made 2 more layers, for 10 in all.
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Step 7:
Cook the layers in a dry skillet for 2–3 minutes per side over medium heat.
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Step 8:
FROSTING: Beat the sour cream with the sugar.
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Step 9:
Spread the frosting between the layers, stacking them up.
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Step 10:
Cover the sides and top of the cake with frosting and smooth it out.
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Step 11:
DECORATION: Crumble the cookies and scatter them over the cake.
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Step 12:
Chill the cake in the refrigerator so it can soak, ideally overnight. Enjoy with a cup of tea!
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25 % fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Baking powder - 79 kcal/100g
- Shortbread cookies - 716 kcal/100g
