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Quick cake in a curd dough pan

Quick Stovetop Cake with Cottage Cheese Dough

A gorgeous layer cake made from cottage cheese dough, with the layers cooked right in a skillet—no oven required! It's a lifesaver when a stovetop is all you've got. The recipe is simple, affordable, and quick to put together. This cake is usually made with pastry cream, but I tweaked the filling a bit and it turned out fantastic. It's a wonderfully summery cake, too, thanks to the fresh fruit. Perfect for a Sunday family tea!

Irinaprimorochka

Recipe author

Composition / ingredients

Servings:

Cottage cheese

200

Butter

Egg

Sugar

200

Vanilla (a pinch)

Baking powder

All-purpose flour

350

Egg

Sugar

Vanilla (a pinch)

Milk

300

Flour

Milk

100

Heavy cream (or dry whipping cream)

Apricot

Chocolate

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 7 g

Fats 15 % 8 g

Carbohydrates 72 % 38 g

246 kcal

GI: 5 / 0 / 95

Cooking method

Step 1:

Here's everything you'll need.
Step 2:

Make the dough: press the cottage cheese through a sieve, then beat it together with the sugar, vanilla, and egg. Add the softened butter. Whisk the flour with the baking powder and sift it into the cheese mixture. Knead into a dough that pulls cleanly away from your hands.
Step 3:

This is what the dough should look like.
Step 4:

Divide it into six pieces (a kitchen scale makes this easy) and chill in the refrigerator.
Step 5:

Now make the pastry cream. Beat the egg with the sugar, add the flour, and thin it out with cold milk. Set over low heat and cook, stirring constantly, until thickened. Remove from the heat and stir in the vanilla.
Step 6:

Separately, whip the cream with the milk. Once the pastry cream has cooled, fold it into the whipped cream. It tastes just like vanilla ice cream. Chill the finished cream in the refrigerator.
Step 7:

Now for the cake layers. Roll each piece of dough out thin, dusting with flour, and trim the edges into a neat circle the size of your skillet. Trim right before cooking—I use a 9-inch (23 cm) baking ring as a guide. To keep the layers from puffing up, prick them all over with a fork before cooking.
Step 8:

Cook the layers in a dry skillet over medium heat, on both sides, until golden. Don't let them dry out! Flip them once bubbles appear on the surface.
Step 9:

As the layers come off the pan, stack them and spread about 2 tablespoons of cream over each. Do this while they're still warm so the cream soaks in nicely. Leave the top layer bare and set aside some of the cream. Chill in the refrigerator for a couple of hours to let it soak.
Step 10:

Meanwhile, pit the apricots. Cut the prettiest ones into halves and purée the rest in a blender.
Step 11:

Stir the apricot purée into the reserved cream.
Step 12:

Take the cake out of the fridge and frost the top and sides with the apricot cream.
Step 13:

Decorate with the apricot halves and grated chocolate. Return to the refrigerator to soak for several hours—I usually leave it overnight.
Step 14:

Enjoy with a cup of tea!