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Emerald Turtle Cake (No-Bake, Skillet Layers)

Your kids will absolutely love this cake! The "Turtle" cake is hugely popular online. I'd been eyeing it for a long time, and I finally made it. "Turtle" is really just a decorating style—you can use your own favorite recipes for thin cake layers and filling. Cottage-cheese or sour-cream fillings work beautifully here; I made mine with a custard cream. Don't let the long list of photo steps scare you—this cake is quite simple to put together. Even a teenager can handle it.

znlenaAuthor avatar
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Emerald Turtle cake in a frying pan
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 % 5 g
Fats 20 % 9 g
Carbohydrates 69 % 31 g
222 kcal
GI: 3 / 10 / 87

Cooking method

  1. Step 1:

    Step 1

    Ingredients.

  2. Step 2:

    Step 2

    Start with the custard cream. Combine all the cream ingredients: add 2 eggs to the milk,

  3. Step 3:

    Step 3

    stir in the vanilla sugar,

  4. Step 4:

    Step 4

    add a cup of regular granulated sugar,

  5. Step 5:

    Step 5

    and two tablespoons of flour.

  6. Step 6:

    Step 6

    Whisk everything together thoroughly.

  7. Step 7:

    Step 7

    Cook over low heat until thickened. I cooked mine for about 25 minutes.

  8. Step 8:

    Step 8

    Stir the butter into the hot cream, then cover with a lid so a skin doesn't form on top.

  9. Step 9:

    Step 9

    Now make the dough. Pour the condensed milk into a bowl and add one egg.

  10. Step 10:

    Step 10

    Slake the baking soda with the vinegar and add it to the bowl. Mix.

  11. Step 11:

    Step 11

    Now add the flour, a little at a time. Start with a whisk, then switch to your hands.

  12. Step 12:

    Step 12

    The dough will end up like shortbread—soft, smooth, and elastic.

  13. Step 13:

    Step 13

    Divide the dough into portions. I split mine in two: from one half I made 4 large balls, and from the other, 4 medium and 4 small.

  14. Step 14:

    Step 14

    Dust the counter and rolling pin generously with flour and roll the dough into thin rounds. Don't be shy about dusting the dough and counter as you go—it makes rolling easier. Prick each round with a fork. Roll out all the pieces before you start cooking them, or work as a team: one rolls, the other cooks. It goes much faster that way.

  15. Step 15:

    Step 15

    Cook them in a dry skillet. The dough will puff up and thicken, and cheerful bubbles will form on the surface. Cook for 40 seconds to 1 minute, then flip.

  16. Step 16:

    Step 16

    Cook the second side just as long, then remove. I don't have an 11-inch (28 cm) skillet, so my large rounds curled up the sides a bit—but once I lifted them out, they were flat, not bent.

  17. Step 17:

    Step 17

    Trim the cooked rounds with a knife, using plates (or templates) of different diameters as guides.

  18. Step 18:

    Step 18

    Slice the kiwi into thin rounds. I used firm kiwi so I could slice them very thin (about 1/16 inch / 1 mm). If you use soft kiwi, you may need twice as many, since they're harder to slice thinly.

  19. Step 19:

    Step 19

    Set a large round on a serving plate, spread with cream, arrange kiwi on top, and spread with cream again. Repeat with all the rounds, stacking from largest to smallest, and just lay the last one on top.

  20. Step 20:

    Step 20

    Now take the trimmed-off scraps, dip them in cream, and tuck them along the sides wherever needed to give the cake a dome shape. Pour the remaining cream over the cake and coat it all over.

  21. Step 21:

    Step 21

    Place one kiwi round in the center and overlap the others around it, working outward until the whole cake is covered like a turtle's shell. I used thin kiwi slices for the top and sides and thicker ones along the bottom so they'd stay put—the thin ones kept sliding down.

  22. Step 22:

    Step 22

    Let the cake rest a little—about 20 minutes is plenty—then serve.

  23. Step 23:

    Step 23

    Enjoy, and treat your kids too!

  • You can divide the dough into 8 equal parts and trim the rounds so that each one is 1/2 to 1 inch (1.5–2 cm) smaller in diameter than the last. That makes for thicker layers, so a denser cream—like a cottage-cheese filling—works better. This cake takes about 2 hours to make, but with two people it goes twice as fast, so recruit your husband or kids to help.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  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
  • Kiwi - 48  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Condensed milk with sugar - 324  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Baking soda - 0  kcal/100g
  • Vanilla sugar - 379  kcal/100g
  • Chicken egg - 80  kcal/100g

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