Quick cake in a pan Fluffy

1. Stage

In a deep bowl pour the kefir, add the eggs, sugar, vegetable oil, vanilla sugar and baking soda, and whip with a whisk. I used a 200 ml glass.

2. Stage

Add the sifted flour and beat again. The dough should have a medium thick, delicate consistency.

3. Stage

Get a non-stick pan, preferably with a thick bottom. If the pan is not of good quality, but thin material, like a rattle, the crusts can burn. I have a ceramic-coated pancake pan, 22 cm in diameter. And so, the pan heated, lightly grease with vegetable oil, pour a ladle of batter. Cover with a lid and fry over low heat, until bubbles form and the dough tightens. In my pan, the first side of the crust fried for about two minutes.

4. Stage

Turn the crust over, now without the lid on, and fry for about a minute. The cooking time depends on the intensity of the fire and the quality of the pan on which you are going to fry.

5. Stage

From the amount of dough I received, I got 5 cakes and a small pancake, which was quickly taken away by my daughter. The number of crusts may vary due to the diameter of the pan and the volume of the ladle with which you will pour the batter.

6. Stage

Let the finished cakes cool. To make this quicker, you can spread them out on different flat platters or boards. While the cream is cooking and cooling, the cakes will cool as well.

7. Stage

For the cream: in a small saucepan or ladle (preferably stainless steel, in enamel cream can stick) melt the butter, add the sugar and sour cream, mixed with 3 tablespoons of milk. Heat the mixture, stirring all the time vigorously. Sour cream must be fresh and have a fat content of more than 20%, ideally it should be homemade. If it doesn't, the milk may start to curdle. If it does curdle, do not worry, it will not affect the taste. The only thing is to mix a lot of milk with a lot of beating until a homogeneous structure is obtained. In a separate bowl, dissolve the starch and a pinch of vanilla sugar in the remaining 4 tablespoons of cold milk. Once the cream comes to a boil, boil it for 30 seconds and pour in a thin stream of milk, with the dissolved starch and vanilla. Cook until thickened.

8. Stage

The cream should not be very thick, it is gentle, soft and glossy. Pour very cold water into a deep bowl. Put the custard pot with the cream in it. Cool in a water bath, changing the water to colder, about 3 times, about every 2-3 minutes. This way the cream will cool very quickly.

9. Stage

Assemble the cake - spread the cream on the layers, 2 tablespoons per layer.

10. Stage

Place the cakes on top of each other with the bubbly side (with the holes) facing up. The cream will seep into the "bubbles" and the cake will be tender. I hope I explained everything clearly, so let's move on. I do not smear the cream on the top cake, but sprinkle with powdered sugar. Why, you may ask? I answer: if the top cake is smeared with cream, then later it should be decorated with something. And since the cake on duty, then nothing but powdered sugar on this day at home is not ... for some reason! Well, you can decorate the cake to your liking!

11. Stage

This simple, but very tender, soft and "fluffy" cake is ready! There's not much cream in it, but surprisingly, the cake is extremely tasty!

12. Stage

Cut the cake into pieces, heat the tea and treat your guests!