Quick Skillet Cake

Whisk the eggs with sugar, add salt, baking soda quenched with vinegar, and melted butter, then whisk again.

Gradually add the sifted flour, knead the dough, and let it rest for 2 hours.

Divide the dough into 8 portions, roll out the layers to fit your skillet, dust with flour, and pierce with a fork.

Bake them for a few minutes per side in a dry skillet over medium heat.

For the cream, whisk the eggs with sugar, add flour, and then pour in the milk.

Mix everything until smooth, bring the cream to a boil, and simmer until thickened, stirring constantly.

Add a packet of vanillin and mix again.

Once the cream cools down, whip it with a mixer and butter, though you can skip the butter if you prefer.