Sour cream with a curd in a slow cooker. Light cake in a slow cooker with sour cream

02.08.2019 Vegetable Dishes

If you are a happy owner of a multicooker and you want to please your loved ones with a sweet one, try to cook the Sour Cream pie in the multicooker. Its recipe is completely uncomplicated, and delicious and fragrant pastries will surely delight all family members.

"Sour cream" with chocolate chips sprinkled with coconut

The preparation of this wonderful dish will not take much time, and the amazing taste will not leave indifferent any lover of baking. So, "Sour cream" in a slow cooker requires the use of the following ingredients:

Flour - 3 cups of a slow cooker.
Sour cream - 2 cups multicookers.
Sugar - 1.5 cups of a slow cooker.
Eggs - 2 pcs.
Favorite chocolate - half a bar.
Coconut flakes for dusting.
Baking powder - 1 tsp.
Vanillin is a pinch.
Semolina for dusting the multicooker bowl.

Step by step cooking "Sour cream"

Beat sugar and eggs. Add baking powder, vanillin and add flour. Finely chop the chocolate. Mix well. Remove the dough for 30 minutes to insist. After the specified time, we mix everything well again. There should be no lumps in the test.

Turn on the slow cooker, sprinkle the bowl with plenty of semolina. We introduce the dough and set the “Baking” mode for 90 minutes. When the "Sour cream" in the slow cooker cools down, it should be removed and sprinkled with plenty of coconut. Enjoy the wonderful taste!

Sour cream cake with cream

This wonderful pastry is tender, airy and fragrant. The main condition is that the sour cream for the cream should be thick and cold. Then he will reach the desired consistency. So, we prepare the cake "Sour cream". In the Redmond slow cooker or in any other, it will turn out to be equally tasty. We will need:

Flour - 1 cup multicooker.
Sugar - 1 cup of a slow cooker.
Margarine - 110 g.
Eggs - 2 pcs.
Baking powder - 1.5 tsp.
Vanilla sugar - half a bag.
Cocoa Powder - 25 g.
Semolina.

For cream:

Sour cream - 2.5 cups of a slow cooker.
Sugar - 1 cup of a slow cooker.
The juice of half a lemon.

How is the cake made?

Mix flour with baking powder, vanilla sugar and salt. Beat eggs in a resistant foam with sugar and add the butter softened in the microwave. Next we introduce sour cream and continue to whisk. The dough should be thick. Next, we divide it into 2 parts. Into one of them we introduce cocoa powder and mix well.

Sprinkle a bowl of multicookers with semolina. Take a tablespoon and pour in the middle first the dark dough, then the light. Turn on the slow cooker in the "Baking" mode and set the time to 50 minutes. The readiness of the cake is checked with a match or a toothpick.

The "sour cream" in the slow cooker should cool down, and while this happens, prepare the cream. To do this, beat sour cream, sugar and lemon juice for 7 minutes - no more.

After cooling down, we take out “Sour cream” (in a slow cooker it is much easier to cook it than in the oven) and cut into 2 equal parts. Lubricate generously cakes with our cream. Top with sprinkled coconut, chopped walnuts or grated chocolate. We give our cake to brew for 2 hours in the refrigerator. After that, you can brew a delicious tea. "Sour cream" in the slow cooker, the recipe of which is absolutely simple, is ready. Enjoy delicious and tender pastries!

Sour cream cake with curd cream and icing in a slow cooker

For a gala evening, and even for a quiet family tea party, Sour Cream is ideal. The recipe in the Redmond multicooker (although you can use the appliance from other companies as well) is easy to implement, and you don’t need much time for cooking. So, in order to prepare this delicious cake, we need:

Flour - 2 multi-cooker glasses.
Thick fat sour cream - 1 cup of a slow cooker.
Sugar - 1 cup of a slow cooker.
Margarine - 115 g.
Baking powder - 1 tsp.
Vanilla sugar - 1 tsp.

Curd mass - 1.5 cups of a slow cooker.
Thick sour cream - 1.5 cups of a slow cooker.
Sugar - 1/4 cup.
Vanilla sugar - 1 tsp.

Homemade butter - 50 g.
Milk - 60 ml.
Sugar - 60 g.
Cocoa - 60 ml.
Condensed boiled milk - ¼ cans.

How to make a cake?

To begin, beat the eggs with sugar. Melt the butter with a microwave. Mix flour, baking powder, salt and vanilla sugar. Add the melted butter, sour cream to the eggs and beat with a mixer. Let’s introduce the flour mixture there. Mix everything thoroughly.

Lubricate the bowl with vegetable oil and pour the dough into it. Turn on the slow cooker in the "Baking" mode for 65-70 minutes. We check readiness with a match or a toothpick.

In the meantime, our "Sour Cream" in the slow cooker is preparing, let's take a cream. To do this, mix the curd with sour cream, sugar and beat until completely dissolved.

Cut the cooled cake into two parts horizontally and grease it with plenty of cream. If he rose well, you can divide it into 3 or more parts. Now let's get into the icing. We put a small saucepan on minimal heat. Add milk, sugar, butter and cocoa there. Mix and cook for 3 minutes. Add the condensed milk to the finished glaze. Using a pastry syringe, you can create a beautiful holiday inscription or simply pour icing on our cake. That's all! As you can see, the recipe for the cake "Sour cream", in a cooker cooked, is absolutely uncomplicated. Bon Appetit!

"Sour cream" with apples, berries and nuts

This delicious pastry is perfect for a special occasion. It does not take long to prepare, and the pie recipe itself is quite simple. To bake "Sour Cream" in a slow cooker (photo attached below), we need:

Flour - 1 cup multicooker.
Sour cream - 1 glass crock-pot.
Sugar - 1 cup of a slow cooker.
Margarine - 115 g.
Sweet apples - 300 g.
Walnuts - 8 amount
Frozen berries (raspberries, blackberries, cranberries, currants, etc.).
Eggs - 2 pcs.
Baking powder - 1 tsp.
Cinnamon.
Vanillin.
Salt.

How to make a pie in a slow cooker?

Soften butter and beat thoroughly with sugar. After that add vanillin, eggs and beat well again. Sift the flour and add salt and baking powder to the dough. Mix everything thoroughly.

Peel and finely chop the apple. We do the same with part of the nuts (we will leave the rest for dusting). Add cinnamon and sugar (60 g) to them. Sprinkle apples with lemon juice (so that they do not darken) and mix them with the cooked dough.

Pour semolina into the multicooker bowl and distribute it over the entire surface. Inside, carefully enter part of the test. Pour the frozen fruits evenly (there is no need to defrost them). Pour the remaining dough on top and level it. Sprinkle with the remaining nuts. We turn on the slow cooker in the “Baking” mode for 85 minutes. Readiness is determined using a toothpick. That's it, our delicious pastries are ready. Enjoy the amazing taste of Sour Cream with berries, nuts and apples!

Sour cream cake with chocolate and nuts

A crock-pot is an excellent assistant in the kitchen, and many hostesses have already seen this. This wonderful device serves as excellent help when baking cakes. After all, there is no need to constantly ensure that the dough does not burn. Our "Sour cream" is no exception, because we will cook it in a slow cooker. What ingredients will we need to create this kitchen masterpiece?

Sour cream - 1 glass crock-pot.
Sugar - 0.5 cups of a slow cooker.
Flour - 1 cup multicooker.
Eggs - 2 pcs.
Baking powder - 1 tsp.
Raisins (as an option - any dried fruit).
Semolina.
Salt.

For cream:

Fat sour cream - 2 multi-cooker glasses.
Powdered sugar - 3 tbsp. l
Vanilla Sugar - 1 sachet.

For powder:

Nuts.
Black chocolate - 1 bar.

How to make a cake "Sour cream"?

In the Polaris crock-pot, as well as in any other that has the Baking mode, this wonderful dessert is prepared quite quickly and without any problems. So, for starters, let's get down to cooking cakes. To do this, beat the eggs with sugar until resistant foam. Sift the flour, add raisins, baking powder and salt to it. Thoroughly mix the bulk ingredients with egg mass.

Sprinkle the multicooker bowl with semolina and pour out our dough. Set the “Baking” mode for 65-70 minutes. After the specified time, check the readiness of the cake using a toothpick.

Cut cooled cakes into 2 or 3 parts (depending on the thickness of the resulting cake).

Next, prepare the cream. To do this, mix sour cream, icing sugar and vanilla. Abundantly grease the cakes with the cooked cream. Sprinkle with chocolate grated on top and finely chopped nuts and chopped nuts. We put baking for 2 hours (as much as possible) in the refrigerator for impregnation. Our cake in the crock-pot "Sour cream" with chocolate and nuts is prepared. Enjoy your tea party!

Sour cream-banana cake with raisins

This wonderful baking is prepared quickly enough, because it includes products that every hostess at home probably has. Therefore, if you own a multicooker, then do not think about what to please your loved ones with today. Make a sour cream muffin. What foods do we need for this fragrant baking?

Sour cream - 1 glass crock-pot.
Sugar - 1 cup of a slow cooker.
Flour - 1 cup multicooker.
Eggs - 2 pcs.
Margarine - 30 g.
Ripe banana - 2 pcs.
Raisins - 2 tbsp. l
Baking powder - 1 tsp.
Vanillin.
Salt.

How to make a creamy banana muffin?

Beat eggs with sugar. Mix flour with vanilla, salt, baking powder, raisins. Grind the bananas in a blender and add them to the egg-sugar mixture. Mix. Gradually add the dry mixture and knead until smooth. Sprinkle the bowl abundantly with semolina and carefully introduce the dough. Set the slow cooker in the “Baking” mode for 65-70 minutes. We check readiness with a toothpick. That's it, our creamy banana muffin is ready. Enjoy the wonderful taste of this dish!

Use our simple recipes and you will understand how to quickly and effortlessly prepare delicious, delicate and fragrant pastries.

1 Put a glass of sour cream and sugar in a bowl to beat, beat the eggs, sift the flour with baking powder.

2 Beat the dough with a mixer until smooth, or gently mix everything with a spatula, lifting the dough from the bottom up, then more oxygen will fall into it and the cake will be more magnificent.

3 Lubricate the multicooker bowl with butter and turn on the appliance in the “Baking” mode.

4 Pour the dough into the bowl and bake the sour cream for 40 minutes, then remove it from the bowl, turn it over so that it is baked on the other side, and cook another 10 minutes. It is important not to open the multicooker lid immediately after baking, but to allow the cake to cool slightly, otherwise it will settle quickly and will not be lush enough.

5 While the cake is baking, you can prepare the cream. It is good to beat a glass of sour cream and a glass of sugar with a mixer for no more than 10 minutes, but to completely dissolve the sugar. If you beat for a longer time, sour cream will be divided into water and fats, which will ruin the taste of the cream. Put the finished cream in the refrigerator.

6 Cool the finished biscuit and cut into two halves along. Coat the cakes with cream, pour the cake on top with the rest. If you want the cake to be taller or many guests are planning, you can bake two such cakes and make the cake four-layer. In this case, the cream will need twice as much.

7 Decorate the finished cake with fruits and berries and refrigerate for several hours, preferably at night, so that it is well saturated. Only in this case will it become truly tender and tasty.

It is important to remember that a cream from ordinary sour cream will be liquid enough, so it is needed more likely for soaking cakes to make them soft and juicy. If you want the sour cream to be thick and consistently resemble a cream based on cream or butter, then you need to remove excess liquid from sour cream. To do this, cover the colander with gauze in several layers, pour sour cream into it and hang for several hours. When the excess liquid drains, the sour cream will whip better, and will allow it to be whipped in a thick cream. However, it is worth remembering that sour cream for this method needs to be taken one and a half times more, since its volume will also go with the liquid.

Such a cake will be a very delicate and light dessert, and thanks to the elegant decoration it is suitable even for a solemn tea party.
If you do not need a large elegant cake, then you can pour cream on top of the cake without cutting it into cakes and sprinkle it with chocolate or coconut. You can also mix berries and fruit slices into the dough, for example blueberries or chopped bananas, then the cake will become more flavorful and original. Also, chocolate is perfectly combined with the delicate taste of sour cream. Its pieces can also be added to the dough, or you can pour the finished pie on top with melted chocolate. It will be an amazing treat.

Sour cream is a very juicy cake, although many consider it a pie.

What's the difference?

Sour cream sweet, tasty, tender.

It is very easy to prepare, especially in a slow cooker.

Sour cream in a slow cooker - general principles of cooking

Judging by the name, it is easy to guess that the main ingredient is sour cream. She can go not only to the dough, but also to the cream. In the second case, it is desirable to use a thick, fatty and necessarily fresh product. Any sour cream, even acidified, will fit into the dough. After baking, nothing will be noticeable.

What else is put in the dough:

Wheat flour;

Baking powder (or just soda, but slaked).

Depending on the recipe, sour cream can be vanilla, chocolate, poppy, coffee. Consequently, the number of ingredients in the list is increasing. Creams for sour cream can also be prepared different: oil, sour cream, condensed milk, with cream and even custard. You can do without a cream at all. The pie goes well with jam, jam, chocolate paste. If the baking is cooked in a hurry, then the crumpet is simply sprinkled with powder.

In a slow cooker, sour cream is baked from 50 minutes to 1.5 hours. The time depends on the ingredients, the moisture of the dough, and the abilities of the miracle pot.

Classic sour cream in a multicooker

This recipe for sour cream is known to many, but few people cook it in a slow cooker. In fact, everything is much simpler and easier, the result is no worse.

Ingredients

Two eggs;

A glass of sour cream;

A glass of sugar;

2 tsp cultivator;

A glass of flour;

5 grams of oil.

For a cream you will need a glass of powder and 1.5 cups of fat sour cream, add vanillin if desired.

Cooking

1. Rub a bottom of the multicooker and sides with a piece of oil, not more than a third of the entire height. Immediately insert the saucepan in its place.

2. Put eggs in a bowl, add sugar and you can immediately put sour cream.

3. Beat all three ingredients with a mixer for two minutes.

4. Add flour and cultivator to the sour cream. Beat another minute.

5. Pour the dough into a saucepan that was previously greased.

6. Close, cook on baking for 50 minutes.

7. Then we turn the sour cream over and cook another 10 minutes, no more.

8. Take out the cake, let it cool down for now. It is better to place it on the grill so that the bottom does not become wet.

9. For cream you just need to mix the powder with sour cream. We throw a pinch of vanilla to improve the aroma.

10. Cut the cooled cake into two parts and put a thick layer of sour cream on the lower cake. You can leave it like this for ten minutes, let it soak.

11. Cover with a second cake, but do not press.

12. The remains of sweet sour cream are distributed on top and on the sides. For decoration we use crumbled cookies or any berries, you can sprinkle sour cream with grated chocolate.

Sour cream in a slow cooker with curd cream

A variant of a juicy and tasty sour cream in a slow cooker, which is coated with curd cream. The cake will be tender if you take fat cottage cheese. Sour cream is also better to take fat and thick.

Ingredients

300 grams of sour cream;

2 cups of flour;

1 tsp soda, vinegar.

For cream:

0.3 kg of sour cream;

0.3 kg of cottage cheese;

1 cup of sugar.

Cooking

1. Making the dough. Beat eggs with sugar until fluffy foam, as for a classic biscuit.

2. Add sour cream, stir.

3. We throw the sifted flour together with slaked soda. Stir.

4. We smear the capacity of the multicooker from the inside and sprinkle with a spoon of flour, it will not let the cake stick.

5. Spread the dough, put the sour cream on the baking dish. We cook an hour, then turn the cake and bake on the same program for another quarter of an hour. Cool down.

6. Grind cottage cheese, you can use a blender. Add all other ingredients of the cream and whisk a little. We clean in the refrigerator.

7. The cooled cake is cut into three plates. We grease the cream alternately, immediately lay on top of each other.

8. Top and sides of the cake, we also miss.

9. We stand for impregnation for at least two hours, always in the refrigerator. But it’s better to leave it all night.

Sour cream in a slow cooker with butter

Recipe sour cream with oil. You can lubricate with any cream, jam or leave as a pie. In this case, you can sprinkle the cake with powder or chocolate chips.

Ingredients

0.2 kg of sour cream;

0.28 kg of flour;

0.2 kg of sugar;

0.1 kg of oil;

0.5 tablespoons of cultivator;

Cooking

1. Melt the butter. You can do this in a pan, in the microwave, but best of all in a slow cooker. Lubricate the bowl at the same time. Pour the melted butter and cool.

2. We combine and beat the eggs with sand. It is not necessary long and strong, it is enough to dissolve all grains.

3. Add the butter, already chilled, to the eggs and spread all the sour cream at once. Stir.

4. Add the flour to the sour cream and then pour the cultivator. If desired, replace slaked soda.

5. Put the mixed dough in a greased bowl.

6. Close the slow cooker, bake the sour cream for an hour, then you can turn it over and hold for another ten minutes.

Sour cream in a slow cooker with condensed milk

Another recipe for sour cream in a slow cooker, but this time ordinary condensed milk is added to the dough. White milk is used without additives and boiling.

Ingredients

Flour 2 cups;

200 ml (glass) sour cream;

100 ml of condensed milk;

200 grams of sugar;

1 tsp soda.

For cream:

30 grams of oil;

300 grams of condensed milk;

1 tsp instant coffee.

Cooking

1. We take out the butter for the cream immediately into the heat, let it rest a little.

2. Beat the eggs with a mixer until foam. Add sugar, beat until particles are dissolved.

3. Add the condensed milk, followed by sour cream.

4. We put the flour in the dough at the very end, when stirring, we introduce soda. Be sure to quench the powder with table or apple cider vinegar, you can use lemon juice.

5. We transfer the kneaded mass into the greased cartoon bowl, close and bake for an hour.

6. In instant coffee, add a spoonful of water, stir.

7. Next we put the oil, which we had to leave warm in advance. Beat until fluffy.

8. We introduce white condensed milk into the oil, but not all at once. Add in parts. The cream is ready! If someone likes more sweet fillings, then you can pour a little powder.

9. Cool the baked sour cream and cut into cakes. Better if you get 3 pieces.

10. Coat the cakes with coffee cream, cool.

Chocolate cooker in a slow cooker

A variant of a delicious sour cream, which is prepared with the addition of cocoa. Cream on vanilla sour cream, but you can also add a couple of tablespoons of cocoa powder or melted tiles.

Ingredients

0.6 kg of sour cream;

0.4 kg of sugar;

1.5 cups flour;

2 tablespoons of cocoa;

1 tsp soda;

Vanilla butter.

Cooking

1. Oil rub the form of a miracle pan, let us wait in the wings.

2. Beat eggs and half the prescription sugar.

3. Add 250 grams of sour cream to them, set aside the rest for cream.

4. Sift the cocoa powder with flour, add to the dough and immediately introduce soda, we extinguish it.

5. Stir and pour the chocolate mass into the previously greased capacity of the multicooker.

6. Bake sour cream cake for exactly an hour. But it’s better to check for a dry stick, since multicookers are different for everyone.

7. For cooling, spread on the grill. Then cut into 2-3 cakes, as it happens.

8. Beat sour cream and the remaining sugar, do not forget to pour a little vanilla for the flavor.

9. We coat the chocolate cakes with vanilla cream, remove the sour cream for impregnation.

Poppy sour cream in a slow cooker

For a poppy sour cream in a slow cooker you will need not only poppy seeds, but also nuts. You can take any. The prescription indicates half a glass. This is the amount of chopped nuts, you can lightly fry the nucleoli.

Ingredients

A glass of sour cream;

0.3 tablespoons of cultivator;

A glass of sugar;

0.5 cups of poppy;

A glass of flour;

For cream:

0.5 cups of nuts;

0.4 kg sour cream;

4-7 tablespoons of sugar (to taste).

Cooking

1. Mix the selected poppy with flour and baking powder. It is advisable to sift the flour so that the mass is more easily combined with the dry mixture.

2. Break the eggs. Immediately into a large bowl. Add sugar with sour cream.

3. Immerse the mixer and begin to whisk. We do this until all the grains have dissolved.

4. Add flour with poppy seeds, stir.

5. We shift poppy dough into a cup from the multicooker. Smear evenly so that the layer is the same everywhere.

6. Bake until cooked. First 50 minutes, then turn over and hold for another quarter hour.

7. We take out poppy seed cake, cool.

8. Just stir the sour cream and sugar, adjust the sweetness to your taste.

9. Add nuts to the cream, you can pour a little vanilla.

10. Grease cakes, decorate sour cream with poppy seeds or nuts. You can sprinkle with both.

The more sugar is added to the sour cream, the thinner it will be. Confectioners recommend using powder instead of sand, it liquefies a lot less. Also, professionals use special thickeners for cream, sour cream. At home, you can add a little dissolved gelatin.

Turning the cake in the multicooker is most often done only for aesthetics. In most cases, the white top is baked. You can always turn the cake and make a rosy bottom riding.

The amount of sugar in the cream can be regulated, taking into account not only your taste, but also the acid of sour cream. You can add whipped cream to the cream, the mass with them turns out to be more magnificent and strong.

If there is no desire to make a cake, then you can prepare a sour cream in the form of a pie. To do this, add nuts, raisins to the dough, you can pour a few candied fruits or chopped dried apricots. The same option is preferable to put on a children's table, since fatty creams to use at an early age is undesirable.

Sour cream is a very delicious pie, easy to prepare, not requiring much trouble. Sour cream in a slow cooker is baked as quickly as in ovens at the time of our mothers and grandmothers. A simple sour cream creams in a couple of minutes. And if you beautifully decorate the finished sour cream with fruits and berries, you get a real sour cream cake! The texture is very delicate, airy and porous! The taste of sour cream, in spite of all its simplicity, is refined. In addition, sour cream is much less high-calorie than pies with cream made from butter or cream.

Ingredients:

For the test:

Flour - 1 stack.
Sugar - 1 stack.
Sour cream - 1 stack.
Egg - 2 pcs.
Baking powder - 2 tsp.
Butter for form lubrication

For cream:

Sour cream 25% - 1 stack.
Sugar - 1 stack.

To decorate:

Strawberries and grapes

Cooking sour cream in a multicooker

So. I put sour cream in the saucepan (by the way, you can use low-fat sour cream for the test), sugar, flour, baking powder and eggs.

Beat with a mixer until smooth. The dough should turn out like a pancake.

I grease the bowl of the multicooker with butter and sprinkle with flour.

I pour the dough into the bowl, turn on the multicooker in the Baking mode, the cooking time is 50 minutes. Bake a biscuit.

At this time, in a separate bowl, mix thick sour cream and sugar.

Beat with a mixer until the sugar crystals practically dissolve (but not more than 10 minutes, as sour cream can separate the water). I clean the cream in the refrigerator.

When the biscuit is baked on one side, I remove the bowl from the multicooker, let it cool for just 5 minutes and turn the cake onto the other side using a container-double boiler. Bake another 10 minutes in the Baking mode.

Then I take out the finished biscuit, put it on a plate and let it cool completely.
When the biscuit has cooled, I cut it into two cakes. If you want the cake to be high, you can bake another biscuit so that in the end 4 cake layers come out. Here is to increase the number of ingredients and bake a thicker biscuit - I do not recommend it, it may not bake in the middle and burn from the outside.

I take the cream from the refrigerator, grease the first cake, cover it with the second.

Next, gently pour the cream on top so that it flows down along the edges, and at the same time distribute it with a spoon. I wipe off excess cream from a plate with a napkin. I decorate a sour cream with sliced \u200b\u200bstrawberries and grape slices.

It is better to clean the finished sour cream in the refrigerator and let it soak overnight (10-12 hours). Then it will be just super soft and gentle!

Sour cream is perfect for family or holiday tea drinking. Bon Appetit!

Sour cream cooked in a Redmond multicooker RMC-M20.

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Total comments 53:

The recipe is about nothing. The cake was not baked, the cream is too thin. Product Translation

Diana, the cream must be liquid, it's a sour cream! Here the cream is needed to soak the cake more, and not for the layer. And the fact that the cake was not baked - perhaps these are the features of your slow cooker. I have everything baked.

If you want to whip a thick cream from a store estimate, you need to remove excess liquid from it, such sour cream is called "sheer". Cover the colander with double-folded gauze so that the ends hang, pour sour cream, tie the ends and hang for several hours. Usually, this procedure is best done at night, whipped perfectly. Only take sour cream with a margin of 1 cup more, because the liquid will leave. Good luck :)))

Diana specifically indicated for you the model (its power is 800W) if you need less time corrections, I’m half the price of the author’s slow cooker and I’m all ok even baking bread ... it depends a lot on flour and sour cream (if you took a sour cream product, then the author is not to blame)

it’s a pity, but the biscuit didn’t bake ... baked according to your recipe twice, the first time I decided that I was to blame myself, but I tried again, and ... .. one disappointment. the recipe is not finalized

The cream is definitely needed for impregnation. Diana, what kind of crock-pot do you have? Even in my Panasonic this sour cream is baked. But not an hour, but an hour and a half I bake it.

Catherine:

i completely agree with Diana's comment !!!

Catherine:

please write in the recipe specifically how much is in grams. I'd like to cook, but everyone’s glasses are different ....

Catherine, I measured out the products with a standard glass of 200 gr. (such as "faceted glass" from the Soviet era).

The cake turned out to be very thin (not like in the photo). Opened the lid - dropped quickly ((

How does it taste?

I bake such a sour cream all the time, only I lay one egg. And knead the dough gradually with a spoon, and not with a mixer. First, mix sour cream with sugar, then add the egg - mix, then pour flour with 1 teaspoon of soda and knead the dough. I grease the bowl with oil, pour the dough and bake for 1 hour. For ten minutes I turn off the multicooker, but I do not open the lid. Then I take it out, turn it over to the dish and sprinkle the top with coconut flakes. I’m not soaking this pie, I like it more. It turns out very airy.

sour cream baked yesterday, I don’t know how anyone, I did well, the biscuit was baked with a bang, stood the night soaked, and ate instantly. thanks for the recipe.

i have everything in okey redmond m110

Irina. A tagging slow cooker is a Redmond RMS M 110 double boiler. Probably like you. The baking time without closing the steam release valves is the largest 35 minutes. How long did you cook?

here you have a man appeared ... ... amateur cook)
recipe — SUPER)
thanks
everything turned out ... ... yummy)
cartoon — SATURN — analog — POLARIS

Bake 50 minutes. When she began to turn over, he fell. I tried to bother another 20 minutes on the other side. As a result, thin raw cake.

Alexandra:

I did everything according to the recipe. Korzh excellent, airy. Only I have a cartoon with 3D heating, so I didn’t turn it over, it already browned well. Thank you for the recipe)

An excellent sour cream turned out, the cake was baked, the cream was semi-liquid - during the night I soaked the cake in the refrigerator just magically. Thank you for the recipe! I have a multi cooker Redmond RMC-4503, the recipe is well designed for it.

Only products translated!

The recipe is unsuccessful. The cake did not work, the crust separated from the cake itself. Something is missing

Great recipe for quick baking! I baked for dinner, ate half right away and licked my fingers) Sour cream was thick, store-bought - the cream came out most tender! The cake was baked in the standard 45 minutes. on the program Baking, slow cooker Philips. Thank you so much Author!

Alexandra:

Pressure cooker REDMOND RMC-M4504
He baked it for 2 hours in the soup + mode - he didn’t want to bake it in any way, it turned out only the second time - he ruined the first one - took it out an hour later and turned it over - donkey and, as it turned out later, turned out to be completely damp inside.
Cream on top did not saturate such a dense crust.
It turned out delicious, but to repeat - only if my husband really asks.

Everything turned out, thanks, quickly delicious.

Anastasia:

I made such a sour cream, my husband and child really liked it. Very tasty and tender. Great recipe.

Pekla in multi Panasonic. Korzh immediately sank when it was necessary to turn over. it turned out to be like a mantle, sour cream did not saturate. Did not like.

Slow cooker Panasonic. Korzh did not bake, sank at the opening, became very small. Most likely I will not saturate sour cream, I will bake it according to another recipe

For the first time in my life I hear that you need to flip the skirt. Of course it will fall if it is not baked. Bake until cooked and bake it earlier. And take cream for cream 30%, you will not be mistaken

Valentine:

The recipe is just wonderful !! Korzhik turned out ruddy, magnificent, resilient !!! But most importantly fast and easy !! Thank you very much !!!

Cake class! Thanks for the recipe, my Chinese multicooker is the easiest and everything worked out!

Horror! There has never been such a result in my Panasonic cooker. Everything turned out as described above for many: the cake did not bake, was blown away, it turned out incomprehensible that, it’s a pity that I didn’t read the comments before, now it's all in the trash ... Well, I’m not in a hurry for a future lesson ...

Wasted time and products! Sorry ... I don’t recommend the recipe!

Now I’m baking it, it seems. It’s just that you don’t need to talk about excess cream, which supposedly is removed from the plate with a napkin. All decent housewives remove these excesses with a finger, and then bring beauty with a damp napkin :-)))))))

Hmm ... I have a wrong multicooker, apparently. I cooked it strictly according to the recipe, baked for an hour and a half (!), The top was liquid, after an hour and a half having lost patience, I turned it off. There is no hot raw, so I filled it with condensed milk, my husband asked what it was, said dessert such. The products are a little sorry ...

And, I forgot to say, I have a slow cooker Philips.

Very very good recipe. thanks

Everything was done according to the recipe, but not a cake, but some kind of sole! The husband laughed at this "cake" and asked to throw the recipe into the furnace! What am I doing!

There are desserts that will appeal not only to lovers of sweets. They are versatile, easy to prepare and have a relatively low fat content. Such delicacies include sour cream. To save time and effort, you can make this cake in a slow cooker.

How to bake a sour cream?

In principle, the preparation of sour cream cake does not differ from the preparation of other similar desserts. It is necessary to knead the dough from the necessary ingredients and put in the oven to bake. But in our age of high technology, crock-pots are becoming more and more popular - real housewives in the kitchen! Cooking in such a device is easy, and there are a lot of recipes for dishes.

The main plus of cooking a sour cream in a slow cooker is that its bottom will not burn, and the only minus is that you can’t expect that on the top of the pie a rosy appetizing crust will form. But this disadvantage can easily be turned into an advantage. You can decorate the cake with chocolate, nuts, raisins, candied fruits or all that you and your loved ones prefer!

A simple recipe for a sour cream in a multicooker

Composition:

Light raisins (seedless) - 60 g
Flour - 1.5 tbsp.
Sour cream - 250 g
Dough baking powder - 1 tsp
Vanilla sugar - 1 tbsp.
Egg - 3 pcs.

Cooking:

First you need to prepare raisins. It must be thoroughly washed and poured with boiling water for about 15-20 minutes.
Now in a bowl you need to mix sour cream, sugar (both plain and vanilla) and eggs. You can add a small pinch of salt. So that the crust of the pie was not too dense, the ingredients must be mixed manually, and not with a mixer.
Sift flour into the mixture and add baking powder for dough or soda if there is no baking powder at hand.
After the dough you need to mix thoroughly. If suddenly lumps remain in it, then do not worry - during the baking process they will disappear.
The last stage in the preparation of the dough is the addition of raisins, after which the mass should be mixed again.
The bowl of the multicooker must be greased with vegetable oil and pour the dough into it.
The cake is baked for an hour in the "Baking" mode.
After baking, the dessert should be removed from the bowl, transferred to a plate and left to cool. You can sprinkle icing sugar on top of the cake.

Sour cream cake in a slow cooker: recipe

By the way, a mannick pie baked in a slow cooker can be an excellent basis for sour cream cake! It will not be difficult to cook it, and as a result we get a dessert that will be appropriate to serve even to the festive table!

Sour cream cake with sour cream

The composition of the test:

Sugar - 1 tbsp.
Flour - 2 tbsp.
Eggs - 4 pcs.
Sour cream - 200 g
Butter - 100 g
Dough baking powder - 1 tbsp. (or 1 tsp. of soda, slaked vinegar)
Vanillin - to taste

The composition of the cream:

Sour cream - 400 g
Cottage cheese - 200 g
Sugar - 1 tbsp.
Vanillin - to taste

Cooking:

To begin with, beat the mixer with sugar in a mixer so that a thick white foam results. Then add sour cream and melted butter. Mix everything thoroughly.
Now the turn of flour has come: little by little, it is necessary to start introducing it into the egg-sour cream mixture and knead the dough.
The bowl of the multicooker should be greased with oil and put the dough to bake in the baking mode for 60 to 80 minutes. It all depends on the brand of the multicooker.
The finished biscuit should be removed and cooled, and then cut into 3-4 cakes.
While the biscuit is cooling, you can begin to prepare the cream. To do this, mix sugar, cottage cheese, sour cream and vanilla, and then beat well. By the way, instead of simple sugar, you can add powdered sugar into the cream, it will turn out even thicker from this.
Each cake should be generously greased with cream and refrigerated so that it is soaked for several hours or all night.

Cake sour cream "Zebra"

The composition of the test:

Eggs - 2 pcs.
Butter - 100 g
Sugar - 150 g
Sour cream - 200 g
Flour - 200 g
Vanilla Sugar - ½ p.
Dough baking powder - 1 p.
Vegetable oil
Cocoa - 1 tbsp
The composition of the cream:
Sour cream - 500 g
Sugar - 150 g
½ lemon juice

Cooking:

Grease the cooker bowl with vegetable oil. Sift flour through a sieve and mix with baking powder.
Beat the eggs with sugar with a mixer into a thick foam and add the butter there. After, without ceasing to beat the mixture, add vanillin and sour cream to it.
Introducing flour a little, the dough must be stirred with a spoon until a uniform mass is obtained. The dough should not be thick, it is similar in texture to thick sour cream.
Then the resulting must be divided into 2 parts, one of which should add cocoa and mix well.
The dough in a slow cooker must be poured in layers, alternating dark and light.
Cake is baked in the “Baking” mode 60 min. Then it must be left to cool for 10 minutes, while not opening the lid of the multicooker.
Now you can do the preparation of the cream: cool the sour cream, add sugar to it and whisk for several minutes. After pouring in the lemon juice and beat for about 7 minutes to thicken.
The finished cake must be cut horizontally and greased liberally with cream, and then put in the refrigerator for at least 2 hours for impregnation.

Sour cream - a delicious and fairly light dessert! Both children and adults love him. The cake is easy to cook. That is why it can be done as everyday baking for tea. But even the simplest cream will transform the sour cream into a wonderful cake, which will decorate the solemn table.