"Ice cream" in a frying pan

“Ice cream” in a frying pan is a no-bake cake that tastes like a cold delicacy. The cakes are made from curd dough. Cottage cheese should be full fat, ideally 9%. It's great if it's rustic. Impregnation cream - based on milk and sour cream. You can use only cream as a layer or sprinkle the cakes with grated nuts or coconut flakes. The cake will take less than an hour to prepare, but will need 2 hours at room temperature and 3 in the refrigerator to soak.

1. Calories
   227,56 kcal
2. Protein
   6,37 gram
3. Fat
   7,99 gram
4. Carbohydrates
   33,46 gram
5. ~ Time
   5 H 45 Min
6. Pepper
7. Complexity

Products per 6 serving:

1. Cottage cheese 9% fat

   ---

   
   200 g
2. Chicken egg

   ---

   
   1 piece = 60 g
3. Sugar

   ---

   
   0.5 cup = 90 g
4. Wheat flour bakery

   ---

   
   2.5 cup = 325 g
5. Soda

   ---

   
   1 tsp. = 5 g
6. Vanillin

   ---

   
   to taste
7. Milk 3.2%

   ---

   
   450 ml = 450 g
8. Sour cream 15% fat

   ---

   
   150 g
9. Potato starch

   ---

   
   2 tbsp. l. = 56 g
10. Butter

    ---

    
    3.5 tbsp. l. = 70 g
11. Nut crumbs
    optional

Steps:

1. 
   Measure out the required amount of products and place them conveniently on your work table.
2. 
   Take care of the cream. Mix eggs with vanilla, sugar, sour cream, starch and flour. Heat the milk over medium heat. Combine one third of the hot milk with the egg mixture, stir and pour into the pan. Reduce fire power to minimum. Cook the cream, stirring constantly, until thickened. Then turn off the stove, add the butter, stir thoroughly and let the cream cool.
3. 
   While the cream is cooling, knead the curd dough. Mix cottage cheese with egg, sugar and vanilla. Then add flour and soda in portions, knead well.
4. 
   Prepare the cakes. Form the dough into a roll and cut into 8 pieces. Roll each into a circle with a diameter of about 20 cm, trim off the uneven edges. Fry each cake in a hot dry frying pan on both sides for 2-3 minutes. Make sure they don't dry out. Use scraps of dough to make another crust, fry it and set aside for serving.
5. 
   Form the cake. Grease the bottom of a flat plate of suitable diameter with 1 tbsp. l. spoon of cream. Coat each cake well with cream, using approximately 2-3 tbsp. l. for each layer. Lubricate the sides with the remaining cream. Grind the set aside crust into crumbs for serving and sprinkle over the surface of the cake. Leave the dessert for 2 hours at room temperature, then keep it in the refrigerator for another 3 hours.
6. 
   Before serving, sprinkle the Ice Cream cake with nut crumbs.