Condensed milk cake in a frying pan

To prepare the condensed milk cake in a frying pan we will need: For the cakes: flour - 600 g (+/-); condensed milk - 1 can; egg - 1 pc.; baking soda or baking powder - 1 tsp. For the cream: milk - 750 ml; butter - 200 g; sugar - 300 g; eggs - 2 pcs.; flour - 5 tbsp.; vanilla sugar - 12 g; nuts - 0.5 cup (I used peanuts). Pour the condensed milk into a deep bowl, add the egg, sifted flour, and baking powder. Knead an elastic dough that does not stick to your hands. Divide the dough into 8 equal parts. Roll each part of the dough into a circle, diameter approximately 26-27 cm. Bake the cake layers in a dry frying pan on both sides until golden brown. The layers fry quickly. Cool the finished layers and trim the edges. The trimmings from the edges can be used to sprinkle the cake. Prepare the custard: pour the milk into a saucepan, add the eggs, sugar, vanilla sugar, and flour. Mix everything with a whisk and place on the heat. Bring the cream to a boil, stirring constantly. Cook until thickened, about 5 minutes, then remove from heat. In the hot cream, add the softened butter and mix well or beat with a mixer on low speed. Place one layer on a flat plate or cake stand, generously spread it with warm cream, and cover with the next layer. Thus, assemble the entire cake. Crush the trimmings from the layers and mix with the crushed nuts. Generously coat the cake with cream on all sides, and then sprinkle with nut crumbs. Place the cake in the refrigerator overnight. In the morning, enjoy a piece of soft, delicious condensed milk cake made in a frying pan. Enjoy your tea!