Children's cake from bulk cakes (in a pan)

We make dough for our original cake. For bulk cakes, beat eggs with sugar + condensed milk + sour cream + soda (no need to quench) + flour. The consistency of the dough is like pancake, only a little thicker.

Lightly grease a baking sheet with vegetable oil. Pour the dough with a ladle (full ladle). We distribute over the entire surface of the pan (so that the cake turns out without a “belly”). Fry under the lid over low heat: the first side is fried for 1.5-2 minutes, the second - faster. Cakes are obtained 6-7 pieces.

Mix ingredients for cream. Sweetness is adjustable. If you like sweeter pastries and cream, add sugar.

We smear the finished cakes with sour cream and blueberry cream.

They smeared the first cake, and pricked it with a fork (make the punctures deep enough, 5-7 mm). This is necessary in order to make the cake more wet, soaked. They put the second cake, smeared it, pricked it. And so with all the cakes. If your cakes turned out to be quite full of holes on their own, then you do not need to pierce them additionally.

PS Perhaps someone will not agree that this cake is good for children, they say, "sweet is not healthy." But everything in the world is relative: a homemade cake smeared with sour cream and blueberry jam (especially if the jam is not boiled, but simply berries twisted with sugar) is much healthier than a chocolate or cream shop cake! Or am I not right???