Sour cream cake in a frying pan

1. In a container, mix sour cream, sugar, vanilla and soda, extinguished with vinegar.
2. Then add olive oil, sift flour and knead elastic dough.
3. Cut the dough into 4 parts.
4. Roll out each part with a thickness of about 0.5–0.7 mm. Using a suitable plate, cut out a circle. Set aside the trimmings, and then roll out too. The result is 6 cakes.
5. Put the cakes on dry (!!!) a frying pan, often prick with a fork so that they do not bubble.
6. Fry on both sides until each cake is browned. The cakes are fried very quickly! You need to make sure that they do not burn.
7. While the cakes are cooling, prepare the cream. Wash the lime well, remove the zest from it with a fine grater, squeeze out the juice.
8. Mix the ricotta, condensed milk, zest and lime juice.
9. Beat well with a mixer. The cream turns out to be moderately sweet, and for sweet lovers, you can add two more tablespoons of powdered sugar.
10. Assemble the cake. Each cake is thickly smeared with cream.
11. It's good to miss the sides.
12. Next, decorate the cake with grated chocolate and almonds. Chocolate can be replaced with coconut chips, then you will get a white cake. Then put the cake in the refrigerator for 2 hours to soak. I left it overnight.

Bon appetit!