How to make a cake in a slow cooker. Category Archives: Cakes in a slow cooker

12.01.2024 Egg dishes

Do you want to prepare a delicious and simple cake for tea without using an oven? Why not leave the most important part of the job to a modern slow cooker? I cook sponge cake in a Redmond multicooker. With this miracle technique you can bake a great cake without much effort or time. The taste of the cake seduces with its extraordinary tenderness, because the soft fluffy cakes are soaked in sour cream and complemented with chocolate glaze.

This recipe will certainly appeal to you also because it consists of a minimum of available products. You just need to prepare it, and the matter will remain small.

Recipe information

Cooking method: baking in a multicooker Redmond 4502.

Total cooking time: 1 hour 20 minutes

Number of servings: 4 .

Ingredients:

Dough:

sugar – 1 tbsp.
flour – 1 tbsp.
eggs – 4 pcs.

Cream:

sour cream – 400 ml
sugar – ½ tbsp.

Glaze and syrup:

chocolate – 100 g
vegetable oil (refined) – 2 tbsp. l.
water for syrup – 100 g
sugar for syrup – 100 g
confectionery topping for decoration.

Cooking method

We start preparing the cake by preparing the layers. Beat 4 eggs into a mixer container.
Beat the eggs until foamy.
Add granulated sugar and continue beating until you get a thick light mass, doubled in size.
Beat eggs and sugar thoroughly. This entire process should take about 10 minutes. Then the mass will turn out really airy.
Remove the mixer and take a spatula. With its help we will mix in the flour. To do this, sift it and add it in parts to the egg-sugar mixture. Knead from bottom to top, but not for long, so that the biscuit dough remains airy.
The finished dough forms a beautiful ribbon. It is moderately thick and airy.
The multicooker bowl should be greased with butter. Place the dough into it. Turn on the “Baking” mode; cooking time 50 minutes. Close the lid and wait for the end of cooking.
When the signal sounds, you need to open the multicooker lid and remove the bowl.
Using a steamer basket, remove the finished biscuit from the bowl. Let it cool down.
When the cake has cooled completely, cut it into two pieces lengthwise with a sharp thin knife.
Now let's prepare the sour cream. Beat sour cream with sugar. The cream is ready.
You still need to make syrup. To do this, mix water and sugar 1:1 (100 g each) and bring to a boil. Let the syrup cool. You can add food flavoring to the cold syrup. I always use rum or cognac in the amount of 2 drops. Just need to immediately drip onto a spoon, and not into a container with syrup, so as not to spoil it.
Let's start assembling the cake. Place the first cake on a plate. Place cut side up. Soak in ½ syrup. Or you can use a little more than half the syrup for the first layer, leaving less for the second.
Generously coat the cake with sour cream.
Now lay out the second cake layer and repeat the steps: first the syrup, then the sour cream.
Coat the entire surface of the cake and sides with cream.
You can put the cake in the refrigerator for now and make chocolate glaze. Melt the chocolate in a water bath or in the microwave. Pour two tablespoons of vegetable oil into the melted chocolate. Mix thoroughly.
Pour chocolate glaze over our simple sponge cake prepared in a slow cooker.
Sprinkle the top with confectionery sprinkles or other decorations, such as coconut flakes or pieces of colored jelly. Place the cake in the refrigerator to soak for at least two hours.
As you can see, this is a very simple slow cooker cake recipe. I hope you like it. Enjoy your tea.

Note to the owner:

Instead of sugar syrup, you can use liquid jam to soak sponge cakes.
The cake will turn out even tastier if you sprinkle finely chopped walnuts between the layers.
Butter cream or custard is also suitable for soaking a sponge cake.

Sponge cake

A simple step-by-step recipe for a delicious sponge cake in a slow cooker. How to cook chocolate, honey, nut and chiffon sponge cake in a slow cooker.

1 hour 30 minutes

300 kcal

5/5 (1)

One of the fastest and most hassle-free recipes for quick baking is a tender and delicious sponge cake, which is prepared step by step at home quite simply. The cake layers do not need to be rolled out and baked separately - in fact, it is a very tasty large sponge cake. It is enough to make the dough correctly once and you can consider that the cake is ready. And it’s enough to try it once to want to bake it again.

There are several rules for successfully preparing a biscuit

The eggs to be used for the sponge cake should be at room temperature. They should be removed from the refrigerator in advance.
The flour must be sifted several times so that it is well enriched with oxygen.
Add all additives to the dough, including flour, only after the eggs are well beaten. And do this with smooth movements using a wooden or silicone spatula.
If sponge cakes are baked in several stages, the remaining dough should be kept in the refrigerator. Before use, beat it well and “raise” it again.
When baking a biscuit almost until the end of the process, do not allow cold air to enter. He might fall.
The finished biscuit must cool completely and rest for at least two hours. It is better to prepare the sponge cake in advance.
You can divide the sponge cake into layers only when it has cooled completely.

Biscuit cream is suitable absolutely any. If it is jelly cream or cream soufflé, then the cake layers are quickly soaked in regular or fruit syrup before applying the cream. You can even add rum, cognac or liqueur.

The biscuit is baked not only in the oven, but also in a slow cooker. The cake prepared in it usually turns out more magnificent, tall and no unevenness on top.

I very often spoil my family with sponge cakes cooked in a slow cooker. It really helps in the summer when you don’t want to turn on the oven. In addition, you can bake a biscuit in a multicooker without interrupting other activities.

I offer you my recipe, according to which I prepare a simple but very tasty sponge cake. I’ll also tell you what other biscuits you can prepare in a slow cooker.

Classic sponge cake

To prepare it we will need:

Kitchen appliances and utensils:

Preparing a biscuit

To do this you need:

250 g of premium flour;
chicken eggs 5 pcs.;

250 g sugar;
vanilla sugar one tsp.

Without separating the whites and yolks, break the eggs into a beating container. Using a mixer, beat in air foam, which will increase in volume well.
Portions enter sugar. Beat until the sugar crystals dissolve. Remove the mixer.
Sift flour into egg mixture. Using a wooden or silicone spatula using smooth movements knead until smooth.
I don’t add baking powder or baking soda to this biscuit. It will rise due to well beaten eggs.
Place the biscuit in a bowl, a little smeared its bottom and walls with butter.
After closing the multicooker lid, turn on the “Baking” mode and set the timer to 40 minutes.
More than half the time it is forbidden open the lid.
Check the degree of cooking with a toothpick or by pressing your finger on the cake: if a dent remains, you need to add more 10–15 minutes.
When the biscuit is ready, take it out it using the steam rack. To do this, place the grate in the multicooker bowl, turn everything over and remove the bowl. The biscuit remains on the wire rack. You can also go to 10 minute return the white side of the biscuit to the slow cooker and bake in the same mode. So he will from all sides are rosy.
Leave the finished biscuit on the wire rack until full cooling.
Cooled biscuit we share with a long knife into two or more pieces.
Soak in syrup (you can add a couple of tablespoons of water to the jam or preserves).
We sandwich cakes with butter cream with condensed milk.

Cream with condensed milk

For this we take:

35% cream 400 ml;
100 g powdered sugar;

condensed milk 200 g.
vanilla sugar one tsp.

Video recipe for making biscuits in a slow cooker

You can learn more about how to cook a classic biscuit in a slow cooker by watching the video:

Biscuit options for a multicooker

Chocolate sponge cake with cocoa

Required Products:

200 g granulated sugar;
chicken eggs 5 pcs.;

150 g flour;
dry cocoa 80 g (4 tbsp).

Kitchen appliances and utensils: mixer, whipping container, multicooker, silicone or wooden spatula.
Number of servings: for one cake.
Time: 1,5 hour.

Try making “Sponge cake with sour cream” with this sponge cake.

Chocolate sponge cake in boiling water

Required Products:

2 multi-cups granulated sugar;
chicken eggs 2 pcs.;
one tbsp. milk;
80 ml plant. oils;
one tbsp. boiling water;

2 multi-cups flour;
dry cocoa 6 full tbsp. l.;
vanilla optional.

Kitchen appliances and utensils: mixer, whipping container, multicooker, silicone or wooden spatula.
Time: 1,5 hour.

Fruit chiffon sponge cake in a slow cooker

Required Products:

250 g granulated sugar;
chicken eggs 3 pcs.;
200 ml juice with pulp;
100 ml plant. oils;

250 g flour (sifted);
1.5 tsp each soda and baking powder.
vanilla sugar 5 g.

Kitchen appliances and utensils: mixer, whipping container, multicooker, silicone or wooden spatula.
Time: 1,5 hour.

This biscuit will be very tasty

It may seem strange to some that you can bake a cake in a slow cooker. But in reality, thanks to such an electrical appliance, you can prepare a wide variety of delicious desserts. If you don’t believe me, then read our article and make sure that you can create any confectionery masterpiece in it - from an ordinary pie to a curd cheesecake.

We invite all chocolate lovers to bake a delicious chocolate cake in a slow cooker.

The sponge cake “in boiling water” turns out beautiful, tall and a little moist. For impregnation, you can prepare any cream, as well as make layers of fruit. A particularly delicious dessert is made with sour cream and cherry filling.

For the test, prepare in advance:

premium flour – one and a half cups;
granulated sugar - one and a half glasses;
eggs - a couple of pieces;
richer milk - a glass;
vegetable oil – half a glass;
cocoa powder – two spoons;
baking powder – 10 g.

Ingredients for cherry filling:

320 g cherries (can be frozen);
40 g regular sugar;
half the amount of starch.

Ingredients for cream composition:

140 g each of butter and sweet powder;
320 ml sour cream.

The following will go into the glaze:

130 g chocolate (dark);
half the amount of fatty oil;
30 g white powder.

Cooking method:

First of all, mix all the dry ingredients for the dough.
Next, beat the eggs into a thick foam, pour in the oil, then add the dry mixture in parts and pour in the milk.
As soon as the mass becomes homogeneous, pour in boiling water and quickly mix with a whisk. The dough will come out liquid, but don’t be alarmed, this consistency is normal.
Oil the multi-bowl and place the base in it, set the baking mode to 1¼ hours.
After waiting for the signal, keep the biscuit in the “Warming” mode for up to half an hour. The baked goods should come out high and as soon as they cool down, you can divide them into three by cutting them lengthwise.
Take all the ingredients for the cream mass and mix them with a mixer. Using a pastry bag, apply the resulting composition onto the first two cake layers in the form of rings, leaving room for the cherry filling.
For the berry filling, defrost the cherries, place them in a saucepan along with sweet sand and place on the stove.
Combine the remaining juice from the cherries with starch. As soon as the berries boil, pour in the juice and simmer until the composition becomes thick.
Distribute the cherry filling over the cakes, cover with the latter, and spread the remaining cream on the top and sides of the dessert. Send him out into the cold.
All that remains is to prepare the glaze. To do this, place chocolate, butter and sugar in a ladle. Melt on the stove and cook until smooth.
Take the cake out, pour the glaze over it and return it to the refrigerator for three hours.

Lush biscuit dessert

A biscuit is a light, porous dough made from simple ingredients. The sponge cake can be baked in a slow cooker and soaked in any cream or simply served with honey and jam.

Ingredients:

4 eggs;
150 g each of flour and sugar;
a pinch of salt.

Cooking method:

Break the eggs into components and begin beating the whites with salt.
With the mixer running, add sugar in portions. The mass turns out dense and should not flow down the walls when turning the bowl over.
Then add the yolks one at a time, keeping the mixer running constantly.
Turn off the appliance and add flour. Mix with a spatula very carefully; the fewer movements, the fluffier the biscuit will be.
Fill the oiled bowl of the device with the prepared mixture, select the “Baking” option and set the cooking time to about an hour. When you hear the signal, wait ten minutes and only then open the device.

Honey treat

Honey cake prepared using a slow cooker is a simple and quick way to create a delicious treat.

For the recipe, use any light liquid honey, but not buckwheat.

If you use baking powder, it should be added at the very end of kneading the dough. For impregnation, you can prepare any cream; in the classic recipe, sour cream is most often used.

Ingredients:

five farm eggs;
80 ml honey;
240 g sweet sand;
340 g flour;
35 g dough powder.

Algorithm of actions:

Using a mixer, beat the eggs with the sweetener into a thick foam, then pour in the honey and mix thoroughly again.
Mix flour with baking powder and pour into sweet egg mixture.
Pour the finished dough into the bowl of the device and bake the dessert in the “Baking” mode for 50 minutes.
Coat the honey cake with a creamy mixture based on sour cream, butter and granulated sugar, leave in the cold for several hours.

Carrot cake in a slow cooker

Many people don’t know, but baking can be not only a sweet, but also a healthy treat. So, it’s easy to bake a carrot cake in a slow cooker and thereby surprise your loved ones with an original dessert.

To make the cake tasty, the vegetable must be fresh, not old and not limp, otherwise the baked goods will turn out to be bitter.

You will need:

450 g carrots;
410 g premium flour;
three eggs;
270 g sweet sand;
80 ml orange juice;
60 g starch;
130 g raisins;
30 g orange zest;
1 tsp. cinnamon;
50 g walnuts;
50 g each of butter and vegetable oil;
380 ml sour cream;
25 g baking powder.

Cooking method:

First of all, soak the raisins, chop the nuts, grate the carrots with a grater, not too finely, and the zest, on the contrary, finely.
The whites should be shaken until stiff, and the yolks should be ground with half the sugar. Then pour in freshly squeezed orange juice (not store-bought) and vegetable oil, add flour along with baking powder and zest.
As soon as you knead the dough without lumps, you can add raisins, carrots, nuts, mix and carefully add the protein mass.
Grease the bowl of the device with oil, fill it with dough and bake in the “Baking” mode for 80 minutes. After the signal, do not remove the cake for another 15 minutes.
For the cream, mix the sour cream with the remaining sweetener with a mixer. Cut the cooled pie lengthwise, soak it in cream and refrigerate for a couple of hours.

Lenten treat

If a celebration is planned, but you are observing Lent and don’t know what to treat your guests, then our recipe for a Lenten treat in a slow cooker is just what you need. The dessert turns out delicious, aromatic and with an unusual cream.

Ingredients for the dough:

210 g flour;
135 g sweet sand;
6 tablespoons of vegetable oil;
260 ml water (mineral water);
three tsp. baking powder.

Ingredients for cream:

40 g semolina;
380 ml of any juice;
canned fruits;
sweetener to taste.

Cooking method:

In a deep container, mix all the ingredients for the dough. It should not come out very thick, a little thicker than sour cream. If the composition is too steep, add a little water.
Grease the bowl of the device with vegetable oil and place half of the dough into it. Cook for an hour in the “Bake” mode. Then bake the second cake in the same manner.
Pour any juice of your choice into a saucepan, add a little sugar and semolina. Cook the mousse for 20 minutes, then cool.
Soak the cake with pineapple syrup, then make a layer of mousse, place the fruit on top and cover with a second layer. Also coat the surface of the dessert with syrup and cream. Decorate the cake to your taste and treat your guests.

Prague cake recipe

With the advent of a multicooker in our lives, cooking has become much easier. After all, in such a device you can prepare a wide variety of dishes, including desserts. Today we will bake the world famous Prague cake.

Ingredients for the dough:

two eggs;
180 g flour;
can of condensed milk;
50 g cocoa.

Ingredients for cream:

4 tablespoons each of cocoa and flour;
370 ml milk;
270 g sweet sand;
210 g butter;
one egg;
a packet of flavored sugar.

Ingredients for glaze:

half a stick of butter;
110 g of high-quality (!) chocolate (dark);
60 g apricot jam (jam).

A shiny, elastic glaze can only be obtained from good chocolate. Choose pure, high cocoa content. If a piece, once in your hands, immediately begins to melt, you have taken a quality product.

Cooking method:

Using a mixer, mix the eggs with condensed milk, then add a spoonful of slaked soda and add flour along with cocoa. Knead the dough so that there are no lumps.
Fill the oiled multicooker bowl with the base and bake in the “Bake” mode for an hour.
Place the eggs, flour and sweetener in a small saucepan and pour in the milk. Whisk the mixture and send it to the fire. Cook the cream over low heat until thickened, stirring occasionally to avoid any flour clots. As soon as the cream has cooled, add aromatic vanilla to it.
To make the impregnation have a delicate texture, you need to mix it with a mixer, adding soft butter and cocoa. Refrigerate the cream for a couple of hours.
Divide the cooled biscuit into three parts. Soak the cakes with the cream mixture, except for the top layer. Apply jam to it and the sides of the entire cake.
Prepare the glaze in a water bath from chocolate and butter, cool and pour over the dessert.

Zebra cake in a slow cooker

Zebra cake is always a beautiful and delicious dessert. To prepare it, you need the most accessible ingredients, and thanks to the multicooker, the process of creating a culinary masterpiece will become even simpler.

Ingredients:

360 g flour;
five eggs;
210 g sugar;
260 ml sour cream;
half a stick of butter;
1.5 tsp. baking powder;
0.5 tsp. vanillin;
two spoons of cocoa.

Cooking method:

Whisk the eggs with the sweetener until fluffy, then add the melted butter and sour cream.
Mix the flour with a spoon of cocoa and baking powder, mix the dry ingredients with the egg-sour cream mixture, knead a smooth dough without lumps.
Divide the resulting mass into two equal parts, add the remaining cocoa to one and mix.
Pour a spoonful of white batter into the oiled bowl, then add the dark batter directly into the middle. Continue alternating white and dark layers.
Then turn on the “Bake” mode and bake the dessert for 60 minutes.

After the signal, we don’t take out the cake for another ten minutes. Sprinkle the finished baked goods with sweet powder or pour over chocolate glaze.

"Red Velvet"

The most unusual and original dessert is “Red Velvet”. Initially, the natural dye carmine was added to the dough to tint the cakes. It was extracted from female cochineal aphids found in the Canary Islands. It was then replaced with artificial dye.

Recently, the food industry has been using only E 120. At home, this dye should not be added to dough, as it can cause allergies, especially in children. It is better to take natural, harmless “paint” from beets.

Ingredients for the dough:

a glass of beetroot dye;
two spoons of cocoa;
1.5 tsp. vanilla extract;
50 ml vegetable oil;
280 g sugar;
two eggs;
280 g flour;
1 tsp. salt;
a cup of kefir (natural yogurt);
1 tsp each vinegar and baking powder.

Ingredients for cream:

a cup of creamy cottage cheese;
80 g butter;
1 tsp. vanillin;
180 g sweet sand.

Cooking method:

Before you start making the cake, we’ll tell you how to make beetroot dye. Take a large beet, grate it, put it in a saucepan and add water so that it completely covers the beets. Place the container on the fire and cook its contents for three minutes after boiling. Add three drops of vinegar, cool the beetroot chips, and then squeeze them out.
Mix beetroot coloring with vanilla extract and cocoa.
Separately, beat the eggs with the sweetener, and then combine the mixture with the dye.
Add flour and kefir alternately, and at the end add soda slaked with vinegar.
Divide the dough into two portions and bake the cakes in a multicooker in the “Baking” mode for 50 minutes.
Cut each cake lengthwise and apply a creamy layer of creamy cottage cheese, butter, granulated sugar and vanillin.
Also coat the surface and sides of the dessert with the curd mixture.

How to make “Smetannik”

You can bake various desserts in a slow cooker, including Smetannik, which tastes like American cheesecake.

Ingredients:

420 ml sour cream;
half a stick of butter;
280 g flour;
5 eggs;
170 sweet sand;
a bag of dough powder;
a pinch of vanillin.

Cooking method:

The butter should be placed in the freezer for half an hour, and then grated using a regular grater.
Add half the sugar, one egg and flour with baking powder to the butter crumbs, knead the shortbread dough.
Place the prepared mixture in an oiled bowl and form sides around it. Place the bowl with the contents in the cold.
Mix the remaining eggs and sugar with a mixer, add sour cream and vanilla.
Take out the bowl and pour the prepared cream into the dough basket. Select the “Baking” option and time – 40 minutes.

Simple kefir cake

If you are looking for a simple recipe for baking in a slow cooker, then try our version of kefir cake. The dessert turns out very tender, and is prepared “in one go.”

Ingredients:

380 g sugar (140 g for cream);
180 ml kefir;
3 eggs;
a bag of vanilla sugar;
10 g powder for dough;
370 g flour;
280 ml sour cream.

Cooking method:

Whisk the eggs with the sweetener into a thick mass, then pour in the kefir in a thin stream. Place vanillin on the tip of a knife, baking powder and flour. The dough must be carefully mixed, but not beaten, so that it turns out fluffy and tender.
Pour the dough into a greased bowl and bake in the “Baking” mode for 40 minutes.
For the cream, mix sour cream with two types of sugar and pour in a little citrus juice.
Divide the fluffy sponge cake in half and soak in the creamy mixture. Apply cream to the top and sides and decorate the dessert with berries and fruit pieces.

Cooking with cottage cheese

Curd desserts are always tasty and healthy. You can prepare a cake in a slow cooker from cottage cheese with the addition of other ingredients, for example, dried apricots.

Ingredients for the dough:

170 g butter;
160 g granulated sugar;
two eggs;
245 g flour;
8 g baking powder;
90 g dried apricots;
cinnamon.

Filling ingredients:

550 g homemade cottage cheese;
140 g sugar;
three eggs;
70 g starch.

Cooking method:

First, beat soft butter with sweet sand, and then add eggs to the mixture.
Pour the flour, baking powder and cinnamon into the egg-butter mixture. You can add a little turmeric if you wish. Knead a dense but soft dough.
Pour boiling water over the dried apricots and then cut into small pieces.
Divide the eggs into components, beat the whites into a stable foam, and grind the yolks with sugar, then add cottage cheese and starch to them. Combine the two masses and mix gently with a spoon.
Cover the bowl with parchment and lay out the dough, distributing it so that you get a “basket”.
Pour the filling into it and place pieces of dried apricots on top.
Cook the dessert for an hour, setting the “Baking” mode.

“Marble” cheesecake in a slow cooker

This dessert is loved all over the world. Many may think that it is quite difficult to prepare it, but in fact, there is nothing complicated here. Especially if the house has a multicooker.

Ingredients for the dough:

160 g cookies;
70 g butter;
spoon of sugar.

Ingredients for white filling:

160 g Mascarpone cheese;
60 g cottage cheese;
a bag of vanilla sugar;
salt on the tip of the knife;
120 g sweet powder;
spoon of starch (corn).

Ingredients for chocolate filling:

spoon of sugar;
120 g chocolate (bitter);
two spoons of milk.

Cooking method:

The first step is to grind the cookies into fine crumbs. This can be done using a regular rolling pin. Place the cookies in a bag first to prevent pieces from scattering throughout the kitchen during the crushing process.
Then add the resulting crumbly melted butter and sugar, mix until smooth.
Place the dough in a bowl, form sides and place the dough in the cold for half an hour.
For the white filling, mix cottage cheese and Italian cheese, add other ingredients and mix everything thoroughly until smooth.
For the dark filling, melt the chocolate in a water bath, add sugar and pour in milk. Heat the ingredients until a homogeneous consistency is formed. Place a fifth of the white filling into the chocolate mixture.
Take out the bowl with the contents, pour the curd filling into it, and chocolate on top, then use a regular fork to mix the ingredients to create original patterns.
Now just turn on the “Bake” mode and cook the dessert for 50 minutes. After the signal, let the cheesecake sit in the slow cooker for half an hour

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In the article you will find detailed recipes for making homemade cakes in a slow cooker, simple and very tasty. How to bake a cake in a slow cooker with your own hands.

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Modern housewives are trying to save time on preparing dishes, while using kitchen appliances with universal functions. Such culinary equipment includes a multicooker. It can be used to prepare not only first and main courses, but also desserts. Changing the baking method does not change the taste of a homemade cake at all; the main thing is to follow the recipe.

For baking simple cakes in a slow cooker, bulk dough, similar to sponge cake, is most often used. It is inconvenient to cook shortbread or puff pastry in a bowl, but some housewives manage to do this.
Depending on the recipe, the base for homemade baking is whipped or kneaded. The dough is made from eggs, flour and sugar. Sour cream, cream and even mayonnaise are added to it. You can enhance the taste of the cake with honey, cocoa, nuts or vanilla with cinnamon.
Most multicooker models have a “Baking” mode, which bakes the dish for 50 minutes. But you can change the time, either up or down. In this case, follow the selected recipe.
If your multicooker does not allow for baking desserts, then cook them using the “Stew” or “Soup” functions. In some cases, you can use the “Porridge” option, but you must first set the equipment to “Heating”. In such baking options, carefully manually set the temperature and cooking time according to the recipe.
Baking individual cake layers in a slow cooker is inconvenient. Therefore, the recipes take into account the preparation of one tall sponge cake, which is then cut into pieces and decorated with cream.

How to cook sponge cake in a slow cooker

A traditional sponge cake recipe consists of just three ingredients: eggs, sugar and flour. But experienced housewives are constantly improving it, adding new ingredients. But before you move on to a multi-component recipe, learn how to make a simple sponge cake in a slow cooker.

For a dessert recipe for 8 servings you will need:

medium-sized chicken eggs – 4 pcs.;
granulated sugar - 1 tbsp.;
potato starch - 2.5 tbsp. l.;
wheat flour – 2/3 tbsp.;
salt - a pinch;
vanillin - on the tip of a knife.

How to cook a cake in a slow cooker step by step:

The basis of the dough for any sponge cake is eggs, so pay special attention to their preparation. It is necessary to beat this ingredient until a dense and stable foam appears. To make this work, the eggs should be at room temperature before using. Also strictly follow the ratio of eggs to sugar and flour in the recipe.
Then prepare the dishes and equipment for beating eggs. To obtain strong foam, their surface must be completely dry and free of oil or grease residues. Otherwise, the mass will not turn into foam.
Most sponge cake recipes rely on beating the yolks and whites separately. Therefore, first separate them and place them in a dry container. You won’t be able to mix the eggs into foam by hand; use a mixer or immersion blender for this. But here, too, there is a rule for a fluffy sponge cake: you should start beating the mass at low speed, gradually increasing it to the maximum.
Beat the egg whites without other ingredients, just adding salt. This will give you tight peaks. The yolks should be mixed with sugar and vanillin. Instead of pure spice, you can use vanilla sugar. For this recipe, take 1 sachet.
Measure potato starch and combine with flour. Then sift the mixture several times. Now the dough should be mixed only by hand. Add the flour and starch into the yolks in small portions. Stir the mixture with a silicone spatula from bottom to top until the lumps are completely dissolved.
Thoroughly grease the multicooker bowl with butter. Further actions should be quick but careful. Gradually add the whipped whites to the dough. After the last portion, immediately pour the mixture into the container and close the lid.
Smart technology itself knows how long to set the time and what temperature to choose for preparing dessert. A multicooker is good for biscuits because it heats the bowl from all sides. This allows the dough to bake evenly around the edges and in the middle. At the same time, the cake crust does not burn.
If you do not have the “Baking” function on the device, then you should manually set the temperature within 120-140 degrees. At a higher rate, the cake will become dry. Select baking time 50 minutes. After this, leave the multicooker on the “Warming” mode for another 10 minutes.
Do not remove the sponge cake from the bowl immediately after baking. Let it cool, then use the tray to steam. You should cut the cake only when it is cold, just like you should grease the cake with cream.

How to bake chocolate cake in a slow cooker

You can add a chocolate flavor to homemade baked goods by using cocoa powder in the dough. However, it should be noted that the mass of dry ingredients should remain unchanged. That is, the weight of cocoa must be subtracted from the flour, otherwise the dough will become lumpy and will not rise during baking. If you calculate the ingredients correctly, you can change any recipe.

Ingredients for chocolate sponge cake:

large eggs – 5 pcs.;
white sugar – 280 g;
cocoa powder – 75g;
baking powder – 10 g;
wheat flour – 165 g;
vanilla sugar - to taste.

Cooking process:

For this recipe, you can beat the eggs whole. If you prefer to separate the whites from the yolks, then follow the classic sponge cake recipe. Vanilla sugar must be added to the eggs. If you are using vanillin extract, then mix it with the flour first. Beat the mixture until you get a stable foam, and the mass should increase in size.
Sift the flour 2 times, mix with cocoa and baking powder. You should mix the dry ingredients very thoroughly so that they are evenly distributed throughout the mixture.
Add the flour mixture to the egg foam, one teaspoon at a time. But now mix the dough by hand. When using baking powder, the dough does not need time to rest; it should be baked immediately.
Grease the multicooker bowl with butter. To make removing the crust easier, line the container with parchment paper. Use it not only for the bottom, but also for the walls. This will allow you to pull the cake out by the corners of the paper. Since there is no butter in the dough, the parchment should be greased with butter on both sides.
Close the lid and steam vent on the multicooker. Select the “Baking” function or manually set the cooking temperature to 140 degrees and time to 50 minutes.
When the beep sounds, open the lid and let the cake cool completely, otherwise it will break when removed from the bowl. Only then start decorating the chocolate cake.

How to bake a Zebra cake in a slow cooker

Homemade pies can be made not only tasty, but also beautiful. Both cream and the pattern inside the cake can help you with this. It's quite simple to make: use two types of dough. Many people bake this cake in the oven, but by slightly changing the recipe, you can cook it in a slow cooker.

Ingredients for 10 servings:

premium flour - 2.5 tbsp;
white sugar – 2 tbsp. or powdered sugar - 2.5 tbsp;
large chicken eggs – 2 pcs.;
sour cream of any fat content – 200 g;
butter – 100 g for dough and 20 g for greasing the bowl;
cocoa powder – 2 tbsp. l.;
baking powder for dough – 2 tsp;
vanillin extract - on the tip of a knife (2 g).

How to cook sour cream cake in a slow cooker:

Measure out all the ingredients and warm the eggs to room temperature. Mix flour with baking powder and sift through a sieve several times. This will give the dough some airiness.
Cut the butter into equal pieces, place in a saucepan and place on low heat. Melt the ingredient until liquid. At the same time, stir the mixture constantly so that it does not burn. You can also melt the butter in the microwave, but be careful not to overheat it.
Break the eggs into a separate container. Since the dough is not prepared on a biscuit basis, you can beat the eggs with your hands using a whisk. Your mixture should acquire a homogeneous consistency and foam slightly.
Further steps will depend on whether you are using granulated sugar or powdered sugar. If you add white sugar to the dough, then you need to beat the mass until it is completely dissolved. You can use a mixer, but only at medium speed. If you add powdered sugar, it will dissolve quickly. In this case, beat the dough with a whisk.
When the sugar grains have completely melted, pour sour cream into the egg mixture and add vanillin. If using vanilla sugar, mix it with regular sugar and beat it with the eggs. Beat or mix the dough thoroughly.
Stirring constantly, pour in the melted butter. Mix it again until smooth. Divide the flour into 2 equal parts. From one, select 2 tbsp. l., add cocoa powder and mix well.
Divide the dough into 2 parts. Mix regular flour into one in small portions, and flour with cocoa into the second. Beat the dough until a homogeneous consistency appears.
You can do it easier. Do not pour the dough into pieces, but mix it with flour at once with the entire specified amount. Only then divide and add cocoa to one of the parts. In this case, the chocolate dough will become elastic and denser.
The cake is called zebra because of the striped pattern on the cake. You can do it as follows. Grease the bowl with the remaining butter. First pour 1 ladle of white dough into the center of the bowl, then pour the same amount of brown dough on top. Repeat these steps until you have used all the mixture.
Some housewives complicate the design a little, giving it the appearance of a cobweb. To do this, use a toothpick to sweep the dough from the edge of the pan to the middle. As a result, the multi-colored dough will mix even more, and there will be an additional pattern on top.
Place the container in the multicooker. Bake the Zebra cake at 140 degrees for about 50 minutes. Check the readiness of the cake with a toothpick. If it remains dry when pierced, then the baked goods are ready. After the specified time, open the lid and let the cake cool, then you can serve it immediately.

How to cook Prague cake in a slow cooker

Many people like Prague cake because of its bright taste. You can bake it not only in the oven, but also using a slow cooker. To replicate the original taste, you will have to devote quite a lot of time to baking and strictly follow the recipe.

For the dough, prepare the following ingredients:

low fat sour cream – 0.5 tbsp.;
white sugar - 1 tbsp.;
chicken eggs – 2 pcs.;
vanilla sugar – 1.5 tsp;
baking powder for dough – 1.5 tsp;
cocoa powder – 4 tbsp. l.;
condensed milk – 1 can;
wheat flour - 1 tbsp.;
butter – 100 g.

For cream and impregnation you will need:

sour cream – 0.5 tbsp;
granulated sugar – 0.5 tbsp;
egg – 1 pc.;
vanillin extract - on the tip of a knife;
condensed milk – 0.5 cans;
butter – 200 g;
cocoa – 1 tbsp. l.;
boiled water – 3 tbsp. l.

The following products are needed for the glaze:

melted butter - 1 tbsp. l.;
dark chocolate – 100 g;
milk – 5 tbsp. l.

Method for preparing Prague cake in a slow cooker:

First you need to knead and bake the dough. For it, prepare all the ingredients, which should be at room temperature. Wheat flour for making this cake should be of the highest grade, since it has relatively low gluten and the dough will be more liquid and not dense.
Since butter is used in the dough, sour cream can be used with low fat content. Place it in a separate container and beat with regular and vanilla sugar. There should be no grains visible in the mixture.
Beat the eggs into the sour cream mixture and stir the dough. Then pour a can of condensed milk into it. Melt the butter over low heat. Introduce it into the mixture in a thin stream.
Combine flour with cocoa powder and baking powder. Carefully move the mixture with a spoon and sift several times. While stirring the dough, gradually add flour. You should see small bubbles appear on the surface of the dough.
The multicooker bowl does not need to be greased with butter, since it is in the dough. To prevent the bottom of the cake from burning, it will be enough to sprinkle the bottom of the container with flour. Carefully pour the cake mixture on top.
For this recipe, increase the baking time to 65 minutes on the Bake function. The temperature should not exceed 150 degrees. Close the multicooker lid and press “Start”.
While the cake is baking, prepare the cream. Separate the yolk from the white and transfer to a separate container. Add water and half a can of condensed milk to it. Mix the mixture thoroughly and place on the stove. Set the minimum temperature. The cream should be boiled until thick.
Without removing the pan from the heat, add cocoa powder and vanilla extract. Immediately add the softened butter and continue stirring the cream until the mixture is lump-free.
Then remove the cream from the heat and beat with a mixer. When the mixture becomes homogeneous, let it cool at room temperature.
After the baking time has passed, check the cake for doneness. If necessary, let it cook for another 5-10 minutes. Then open the lid and let the dough cool. After this, remove the cake base from the container and cut into 3 parts in a way convenient for you.
The cakes at Prague are well soaked. Therefore, in addition to the cream, you should prepare an impregnation. To do this, beat the sour cream with sugar until it is completely dissolved. Then spread the cakes on one side and leave them for half an hour so that the sour cream is completely absorbed into the dough.
When the cream has cooled, apply it on top of the cakes and form a cake (place the cakes one on top of the other). Also leave it to soak.
The top of the Prague cake is completely covered with icing. To get a glossy finish, cook the glaze in a water bath. When the water boils, place the butter in the top container. After softening, add chocolate pieces and milk. Now start stirring the mixture constantly until you get a homogeneous consistency.
While the glaze has not hardened, pour it over the cream cakes. Carefully collect the rest in a pastry bag and write the name of the cake on top. Place it in the refrigerator to allow the cream and frosting to set.
As you can see, the technology for preparing Prague cake in a slow cooker is quite complex. In total you will need about 4 hours. Therefore, if you decide to bake this dessert, put everything aside and get ready for painstaking work.

How to bake carrot cake in a slow cooker

At the mere mention of carrots, children turn up their noses. But why don't you combine a healthy product and a sweet dessert in the form of carrot cake. You can bake it in a slow cooker. When using it, you will retain the maximum of nutrients in the vegetable.

List of products for kneading dough:

raw carrots – 400 g;
white sugar – 150 g;
chicken egg – 4 pcs.;
wheat flour – 2 tbsp;
potato starch – 50 g;
crushed cinnamon and ginger - 0.5 tsp each;
nutmeg - to taste;
zest of one orange;
fresh orange juice – 50 ml;
odorless vegetable oil – 50 ml;
raisins, walnuts - 100 g each;
baking powder for dough – 3 tsp.

Prepare the cream from the following ingredients:

granulated sugar – 150 g;
sour cream – 350 g;
thickener for cream - 1 tbsp. l.

How to make a cake for 8 servings:

Prepare your food. Rinse carrots and oranges in running water and dry with paper towels. Peel the vegetable and grate it on a coarse grater. Remove the zest from the fruit, cut in half and squeeze out the juice. To avoid getting orange seeds in your dessert, strain the juice through a sieve.
For the recipe, weigh the carrots already grated. Place it in a bowl, let the juice drain and squeeze out excess liquid with your hands. Transfer to a dry container.
Divide eggs at room temperature into whites and yolks. Combine the latter with sugar, grind them until the mass increases in volume. Small bubbles should appear on the surface. Pour orange juice into the egg mixture and beat it thoroughly with a mixer.
Dry the nuts and chop them. Raisins should be steamed with boiling water, then after 10-15 minutes drain the water and place the berries on a napkin. This will allow excess water to be absorbed into the paper. Chop it finely.
Combine dry ingredients: flour, baking powder and starch. After you mix the mixture well, sift it several times. This procedure will make the cake more airy when baking.
Pour eggs with orange juice into the chopped carrots, add nuts, raisins and orange zest. Add spices. Measure out the vegetable oil and pour into the dough. Use it only in refined form. Since such oil is odorless, which means that baked goods will not acquire a specific taste. Mix the mixture thoroughly.
Then you should add flour. Do this in small portions. After each addition of flour mixture, knead the dough with a spoon.
In a dry, grease-free container, beat the egg whites until stiff peaks form. Using a silicone spatula, transfer them into the dough and gently but quickly mix the whites with the remaining ingredients. You should now have an air mass. Make sure that the products are evenly distributed throughout the dough.
Line the bowl with parchment. There is no need to additionally lubricate it with oil, since it is added to the dough. Slowly transfer the cake base into the multicooker container. Set the menu to the "Baking" position. In this case, the time should display 50 minutes.
The finished cake can be taken out immediately. If you wish, you can cut it into several pieces. To improve the taste, prepare the cream, but apply it to the cooled cake.
Combine sour cream with sugar and cream thickener. Beat the mixture with a blender until the sugar is completely dissolved. Lay out the cakes, brush them with cream, and assemble the cake. Also apply a thick layer of cream on top and decorate with chopped nuts.
Before serving, the dessert should soak for about 2 hours. At this time, put the cake in the refrigerator, so the cream will harden. With this recipe, your kids won't know there are carrots inside.

How to cook Honey cake in a slow cooker

This beloved honey cake can even be prepared in a slow cooker. But in order for the cake to turn out fluffy and with a bright taste of honey, you should use the ingredients strictly according to the recipe. Sour cream or custard is perfect for this dessert.

Cake ingredients:

medium-sized chicken egg – 6 pcs.;
white sugar – 300 g;
liquid honey – 150 g;
baking soda – 0.5 tsp;
baking powder – 2 tsp;
zest of one lemon;
ground cinnamon - a pinch;
vanillin - to taste;
wheat flour – 400 g.

For the cream you will need:

fat sour cream – 150 ml;
condensed milk – 150 ml;
cocoa powder for decorating the cake.

How to make a cake with honey in a slow cooker:

The consistency and structure of the dough will be prepared on the basis of a biscuit, so you should take into account all the features of its kneading. Measure out the ingredients you need and leave them on the counter to come to room temperature.
Heat liquid honey in a water bath. Do not use the microwave for this as this ingredient will burn quickly. Add soda and mix honey thoroughly. It should turn white and increase in volume several times. There is no need to extinguish the baking soda; the honey will do that for it.
Beat the eggs into a large container, add granulated sugar and beat with a mixer at medium speed. While continuing to stir, pour honey into the eggs.
Add baking powder, cinnamon and vanillin to the flour. Stir and sift. Then gradually fold into the batter. Rinse the lemon and remove the zest from it. At the very end of mixing the dessert mixture, add it and beat with a mixer. At the same time, set the minimum speed.
According to this recipe, the multicooker bowl should be prepared in an unusual way. Grease its bottom and walls generously with butter and sprinkle with sugar. This way the cake will not stick to the container and will acquire a caramel crust.
Pour the dough into the bowl in a thin stream, close the lid and the steam hole on the multicooker. Turn it on to the “Baking” mode, reduce the time to 40 minutes. After the signal, check the readiness of the cake. If it is completely baked, then leave it to cool inside the container.
For the cream, beat sour cream and condensed milk with a mixer. If desired, you can add your favorite spices. Cut the biscuit into several pieces, brush with cream.
Also apply cream on the sides and top, sprinkle with cocoa powder. You won't get a traditional honey cake topping because there are no scraps. But you can use regular cookies. Grind it into crumbs, mix with chopped walnuts and sprinkle on the cake. Place it in the refrigerator to soak overnight.
This cake can be prepared in a slow cooker for any occasion. Children will really like him, who affectionately call him “Ryzhik” for the color of the cakes.

How to bake a cake in a kefir-based slow cooker

Lush baked goods in a slow cooker are made not only from sour cream. Cakes with kefir or yogurt are no less tasty than Medovik and Prague. You can quickly prepare such a cake in a slow cooker when guests are already on the doorstep. In order for the dough to rise, it is necessary to add the ingredients according to the recipe in a strictly defined sequence.

Dessert ingredients:

premium flour - 2 tbsp;
kefir of any fat content – 1 tbsp.;
white sugar -0.5 tbsp;
baking soda – 0.5 tsp;
chicken egg – 2 pcs.;
vanilla sugar – 1 sachet;
black currant – 1 tbsp.

Cooking instructions:

In this recipe, not only should the eggs be at room temperature, but also the kefir. Its fat content does not affect the fluffiness of the cake, only the taste will change slightly. Instead of blackcurrants, you can take raisins, walnuts or any fruit.
Pour the kefir into a container, beat in the eggs, add sugar and vanillin. Mix the mixture with a whisk. Baking soda does not need to be quenched with vinegar, since kefir is acidic. So mix it with flour and add it to the dough. Stir it until smooth.
Rinse the blackcurrants and dry very thoroughly. Since even one drop of liquid can cause the dough to settle during baking. Then roll it in flour and add it to the dough. Stir it well so that the berries are evenly distributed throughout the mixture.
Grease the container with margarine or butter. Pour the dough into it, place it in the multicooker and cook the cake on the “Baking” mode for 50 minutes. You won't get a crispy crust on top of the pie, so after baking you can turn it over on a plate or decorate it with cream.

How to cook Pancho cake in a slow cooker

One of the simple dessert recipes that you can prepare in a slow cooker is Pancho cake. Its peculiarity lies in its unusual shape, the basis of which can be either a chocolate sponge cake or a “Smetannik” cake. The cake is baked in a slow cooker, then divided into small parts and mixed with cream and fruit.

chicken eggs – 2 pcs.;
boiled milk – 10 tbsp. l.;
odorless vegetable oil - 6 tbsp. l.;
granulated sugar – 8 tbsp. l.;
wheat flour - 7 tbsp. l.;
baking soda – ¼ tsp;
cocoa powder – 4 tbsp. l.;
canned pineapples - 1 can.

Products for cream:

white sugar - 1 tbsp.;
sour cream of any fat content – 400 gr.;
dark chocolate – 100 g;
vanillin - to taste.

Making a cake in a slow cooker with photos:

Break the eggs into a deep container, add sugar and beat with a whisk until white foam appears. Heat the milk slightly, mix with vegetable oil and combine with the egg mixture. Pour in cocoa and mix the dough.
Quench the soda with vinegar and pour into the dough. Sift the flour and add to the mixture, then mix thoroughly with a mixer. When bubbles begin to appear on the surface of the mixture, pour it into a multicooker bowl greased with butter.
Prepare the crust using the “Baking” mode. After baking, cool and cut into two parts. For the cream, mix sour cream with sugar. If you want, you can add vanillin. Apply a third of the cream to one cake layer and leave it to soak.
Cut the rest of the dough into cubes. Grind the pineapple rings in the same way. You should assemble the Pancho cake in an unusual way. Dip the cake cubes in the cream and place them on top of the whole piece, then place the fruit. After this, another layer of dough and then again of fruit. Shape the cake into a semicircle.
Apply the remaining cream on top of the dessert. Melt the chocolate in a water bath. Use it to draw stripes or any other design on the cream. Let the dessert sit in a cool place before serving.

The same recipe for baking a cake layer with cocoa in a slow cooker is suitable for the Mink cake. But its collection should be carried out in a completely different way.
After the sponge cake has cooled, do not cut it into cake layers, but take out the central part of the dough. This will give you something like a hole for an animal. Use bananas instead of pineapples. Peel them and place them whole in the recess of the cake.
Add chopped chocolate to the sour cream, mix and place on top of the fruit. Crush the remaining sponge cake with your hands and decorate the cake with it. Also leave it to soak and serve it to your guests.

Using the method of assembling a banana cake cooked in a slow cooker, you can make the Drunken Cherry dessert. Bake the cake according to the suggested recipe. Also take out the middle and chop it with your hands.
Add cocoa cream and alcohol-soaked cherries to the crumbs. Gently mix the mixture with a spoon and place inside the crust. Melt the chocolate along with the cream and pour over the cake. Decorate it with the remaining cream and cherries on top.

How to bake red velvet cake in a slow cooker

Red Velvet cake differs from most other desserts not only in taste, but also in its bright red cake layers. The recipe for its preparation is quite complex, so you should strictly adhere to the technology. You can also bake red cake layers in a slow cooker.

Required products for the test:

beetroot dye - 1 tbsp.;
cocoa powder – 2 tbsp. l.;
vanillin – 1.5 tsp;
unsalted butter – 200 g;
white sugar – 1.5 tbsp;
large chicken eggs – 2 pcs.;
low-fat kefir – 1 tbsp.;
extra salt – 1 tsp;
premium flour - 2.5 tbsp;
white vinegar – 1 tsp;
baking soda – 1 tsp.

For the buttercream you will need:

full-fat cottage cheese or mascarpone cheese – 1 tbsp.;
butter – 0.5 tbsp;
granulated sugar – 2 tbsp;
vanilla sugar – 1 pack.

Step-by-step recipe for Red Velvet Cake:

Chefs are divided on the use of food coloring in dessert. Some people prefer to use an industrial product, while others lean towards a natural ingredient. You can use any, but if the dessert is intended for children, then add beetroot coloring. This way you will avoid possible food allergies.
Pour beetroot dye into a container, add cocoa and vanilla to it and mix the mass well. Choose cocoa powder in its pure form, without any additives and unsweetened. Its taste should be felt in the dough.
Use softened butter for dough. Place it in a separate bowl, add sugar and beat with a mixer for about 5 minutes until fluffy. You can also use olive oil or any other vegetable oil, but only refined ones. In this case, in total you will need 0.5 tbsp. oils
Use eggs at room temperature for the dough. Add them one by one to the butter, while constantly whisking the mixture.
With the mixer running, pour in the beetroot coloring and cocoa in a thin stream. At the end, add salt and mix the mass well.
Sift premium wheat flour several times and add 1 tablespoon to the dough. After each time, whisk the mixture so that no lumps form. Between additions of flour, add kefir at room temperature in small portions. You can replace it with yogurt or sour milk.
Lastly, you need to add soda. Pour it into a bowl, add vinegar and mix well. The mass will begin to foam. Before this process stops, quickly pour the baking soda into the dough and beat it thoroughly. If you use baking powder, then it should be mixed with flour and then added to the total mass.
Divide the finished dough into 2 parts. Grease the multicooker bowl with butter or line it with parchment. Pour half the mixture into it. Turn on the appliance to the “Baking” mode, set the time to 50 minutes.
After preparing the first cake, let it cool, then take it out. Dry the container thoroughly with paper towels and grease with butter. Pour in the rest of the batter and bake in the same way as the first.
Cut off the top of well-cooled cakes so you can level them in height. Then cut each circle in half. But make sure they are the same thickness. The peculiarity of the cake is not only in the color of the dough, but also in the size of each layer.
The red velvet cream should be thick and clearly visible when cut. So make it oil based. Mash the cottage cheese with your hands, add softened butter to it and beat with a mixer until smooth.
Regular cottage cheese can be replaced with mascarpone cheese. It tastes like cream cheese. But it has a high fat content, so its quantity should be increased and the oil reduced by two-thirds or not used at all.
Add sugar and vanilla to the cheese and beat the cream again until the grains are completely dissolved. Apply the cream only to cold cakes, otherwise it will melt.
When assembling the cake, spread a thick layer of cream between the layers. Then apply it to the sides and top of the dessert. Knead the remaining dough (those that you cut from the cakes) with your hands and cover the cake on all sides. So in appearance it will resemble velvet.
Leave the cake to soak in the cream. To do this, put it in the refrigerator overnight. Also, do not leave it at room temperature for a long time, as the cream may leak.

How to cook liver cake in a slow cooker

A cake can be more than just sweet. You can bake it from the liver in a slow cooker. This way you will get not only a healthy dish, but also a tasty one. Instead of cream for the liver cake, use mayonnaise with spices, and make decorations from fresh vegetables. In addition, it is equally tasty both hot and cold.

Prepare the following ingredients:

fresh liver – 0.5 kg;
dry large onion – 3 pcs.;
chicken egg – 2 pcs.;
baking powder for dough – 1 tsp;
heavy cream or sour cream – 120 ml;
wheat flour – 100 gr.;
raw carrots – 1 pc.;
mayonnaise – 3 tbsp. l.;
garlic – 3 cloves;
spices and salt - to taste.

Progress:

Soak the liver in water, then drain and cut off the veins with excess fat. Grind it in a blender or meat grinder along with 2 raw onions.
Beat the eggs into the mixture, season, salt and add cream. Stir the mass. Sift the flour together with baking powder and pour into the liver. Beat the dough thoroughly until smooth.
For this recipe, the multicooker container can be greased with vegetable oil; do not use parchment. Pour all the dough into the bowl at once, close the lid and select the “Bake” function.
When the appliance notifies you that the dish has finished cooking, do not open the lid. Leave the dish in the bowl for another 10-15 minutes. After this, remove the cake and cool it.
Then cut into 3 parts. For the layer, fry the onion and carrots, add spices and chopped garlic. You can also use any greens.
To assemble the liver cake, first spread the crust with mayonnaise, then top with the fried vegetables, then the next crust. Arrange all parts of the dish in this way.
Place the cake in the refrigerator to soak in the filling. After that, top with fresh vegetables and serve.

How to bake a cake using boiling water in a slow cooker (lean)

During Lent, do not deny yourself sweet pastries. You can prepare it without using eggs or cream. But instead, you should take boiling water in a volume equal to the liquid ingredients in the recipe. In the dough of a lean cake, which can be prepared in a slow cooker, also add dried fruits, nuts or berries.

Grocery list:

sifted flour - 2 tbsp;
white sugar – 0.5 tbsp;
boiling water – 1 tbsp.;
any vegetable oil – 0.5 tbsp.;
baking powder for dough – 10 g;
cocoa powder – 3 tbsp. l.;
dried fruits or nuts - 3 tbsp. l.;
liquid honey – 1 tbsp. l.;
vanillin, cinnamon - to taste.

How to cook a Lenten cake in a slow cooker:

Prepare a dry bowl in which mix sifted flour, cocoa, baking powder and vanilla. Mix the mixture thoroughly so that the ingredients are evenly distributed in the dough.
Pour boiling water into a separate container, add sugar and honey. Stir the liquid with a spoon until the grains are completely dissolved. Combine the 2 parts of the dough and beat with a mixer. At the end add chopped dried fruits.
Do not grease the bowl with oil, as it is in the dough. Just sprinkle it with flour. Pour the mixture into a container and bake for 45 minutes on the “Baking” setting. Then leave on heat for another 20 minutes, open the lid and let the cake cool. Decorate the cake to your liking.

How to bake a Black Prince cake in a slow cooker

Simple ingredients make delicious desserts. Cakes called “Smetannik” can be varied with jam or chocolate flavor. In this case, you will get a completely different cake: “Black Prince”. The multicooker will bake cakes just as well as an oven, and you won’t have to worry about the dough falling down.

Products according to the recipe for the dough:

large chicken egg – 1 pc.;
granulated sugar - 1 tbsp.;
sour cream – 150 g;
seedless jam - 1 tbsp.;
wheat flour – 2 tbsp;
baking soda – 1 tsp.

Ingredients for cream:

low fat sour cream – 200 g;
white sugar – 0.5 tbsp.

Prepare the glaze from the following products:

butter – 50 g;
sugar – 0.5 tbsp;
milk – 4 tbsp. l.;
cocoa powder – 1 tbsp. l.

How to make the cake:

Beat an egg at room temperature with sugar. In this case, the grains should dissolve well in the mixture. Pour the jam into the eggs, add sour cream and knead the dough.
Be sure to sift the flour, as the jam will cause the cake to settle. Flour enriched with oxygen will make the cake airy. Combine it with soda and add to the liquid mass. Mix well, then pour into the multicooker bowl. Use butter or parchment paper to grease.
Bake the cake using the “Baking” setting, but increase the time to 60 minutes. After the specified time, check the readiness of the cake. Do not immediately remove it from the multicooker container, as the dough may break.
While the cake is cooling, prepare the cream and glaze. For a jam-based cake, it is better to use sour cream. Beat sour cream with sugar. Cut the main cake into several parts and spread with cream.
For the glaze, combine cocoa with milk and sugar. Let it simmer over low heat. After the mass thickens, add butter and immediately remove from heat. Once the glaze has cooled slightly, pour it onto the cake. Leave it to soak in a cool place.

The process of baking dessert using this technique is slightly different from cooking in the oven. To prevent the dough from sticking to the bottom, take into account the material and thickness of the bowl. So it will be enough to grease the thick walls and bottom with butter. For models with a thin bottom, you need to cover the bowl with parchment and additionally grease it with oil. If you add butter to the dough, then grease the bowl with it, and you can sprinkle semolina or breadcrumbs on the bottom.
It is not recommended to use vegetable oil to lubricate the bowl, as it will be absorbed into the finished cake, which will cause it to stick. In addition, the sponge cake for the cake in the slow cooker will acquire an unpleasant taste.
There are situations when the cake still sticks to the bowl. In this case, carefully pry the edges with a silicone spatula and place the container in cold water. After a while the cake will fall away from the bottom. This trick cannot be used if you have a ceramic bowl or a non-stick coating.
Butter is added to the dough for baking a cake in a multicooker only in a softened or liquid state. Otherwise, it will spread unevenly in the bowl, which may cause the dough to settle.
While the appliance is operating, the lid must absolutely not be opened until the end of cooking. Otherwise, the cake will not rise. The steam vent should also be closed.
To prepare a lush cake in a slow cooker, all ingredients should be used for the dough at room temperature. If you did not take out the eggs in advance, then lower them into warm water until they are completely heated.
There is another secret to making a delicious cake in a slow cooker: be sure to sift the flour before adding it to the dough. This will not only remove lumps from the mass, but most importantly, it will enrich it with oxygen, which will ensure the fluffiness of the cake.
The dry ingredients of the baking recipe should be mixed with flour and then added in small portions to the batter. After kneading it, you must immediately pour it into the bowl, without allowing it to wait.
You can easily remove the cake from the multicooker container using the steam tray. Place it on top of the bowl, remove it and immediately turn the dish over. As a result of such actions, the cake will end up on an inverted stand. Once it has cooled completely, you can transfer it to a plate or serving.
To cut the cake into equal layers, use regular thread and a ruler. Place the cooled baked goods on a flat surface. Using a knife, make several multi-level cuts at equal distances around the entire circumference of the cake. Place a thick thread according to the markings on the dough and pull it off. Cut the rest of the cakes in the same way. In this case, you yourself determine their thickness and quantity.