A festive feast or an ordinary Sunday tea party does not do without a delicious and magnificent sponge cake with cream, fruit or nuts. But for many housewives, the biscuit is not very tasty. Try baking a sponge cake in a slow cooker. In this amazing kitchen assistant, the biscuit always turns out to be magnificent and delicious.
General principles for cooking a biscuit cake in a multicooker
The slow cooker is a great helper in the kitchen. Many dishes are cooked in it quickly and easily. So for the preparation of biscuit cake in a slow cooker you will not need much time and special culinary art. There is no doubt: a biscuit cake in a slow cooker will certainly bake well and will not fall off.
To prepare goodies, you should take very fresh eggs. If you are going to cook a biscuit cake in a multicooker for the first time, do not forget that you need to sift the flour several times. This will not only get rid of possible lumps, but will also saturate the flour with air, which will help your cake turn out to be especially magnificent and soft.
As for any biscuit, to prepare a biscuit cake in a slow cooker, you must first separate the egg yolks from the proteins, and try to do this carefully so that not a drop of yolk gets into the proteins.
Typically, the yolks are knocked down with a sugar mixer. It is necessary to ensure that they turn into a dense, smooth mass. Squirrels for a biscuit cake in a slow cooker should be beaten separately until a very strong foam is formed. To check readiness, you can use a spoon: scoop up a little and turn over. If the protein mass is ready for cooking a biscuit cake in a slow cooker, the proteins from the spoon will not fall out.
It is necessary to observe the temperature regime. In order for the biscuit cake in the multicooker to be well baked and not to donkey, do not open the bowl until the delicacies are ready or, in any case, within 30 minutes.
After the biscuit cake in the slow cooker is baked, it should be carefully removed and cut into two or more cakes; You can use a string or fishing line for this.
It is possible to layer a biscuit cake in a slow cooker with custard or butter cream, as well as cream, boiled condensed milk or jam. Decorate the finished biscuit cake cooked in a multicooker, not bad with nuts, fruits or cream.
It is usually recommended to soak the cakes with syrup or special impregnation with the addition of strong alcohol (liquor, cognac, etc.). However, if you do not like wet biscuit, you can not soak it. But in any case, let the layered cake stand for at least a couple of hours in the refrigerator.
Recipe 1. Sponge cake in a crock-pot "Chocolate with walnuts"
Ingredients
Sugar - two thirds of a glass
Milk - a glass
Vegetable oil - half a cup
Flour - 2 cups
Eggs - 2 pieces
Cocoa - 4 tablespoons full
Cinnamon - 1 teaspoon with top
Boiled condensed milk
Peeled walnuts
Butter - two-thirds of a 200 gram packet
Cooking method
Break the eggs, separate the yolks and, using a mixer, beat them with sugar. Top up milk. Sift the flour thoroughly, pre-mixed with cocoa powder.
Beat the squirrels with a mixer and beat until strong scallops appear.
Put the flour in the yolk mixture, add the proteins and mix very carefully. Add cinnamon to the dough.
Lightly grease the bowl of the multicooker with butter and pour the dough into it.
Bake for 40 minutes with the appropriate multicooker mode, readiness to check with a splinter.
While the biscuit is baking, beat the softened butter with boiled condensed milk with a mixer; put walnuts in the microwave for 3 to 4 minutes, then peel them off the skin. Grind walnuts with a rolling pin and mix them in the cream.
Cut the finished biscuit with fishing line into 2-3 cakes and layer them with cream; garnish the top of the cake with cream and small pieces of nuts.
Recipe 2. Sponge cake in a slow cooker with a banana.
Ingredients
Eggs - 4 pieces
Flour - One Full Glass
Sugar - one full glass
Vanilla Sugar - Teaspoon
Fat sour cream - two tablespoons plus 300 g
Brown Sugar - Half a cup or more to taste
White Chocolate - Half the Bar
Boiled condensed milk - half a can
Cognac - two teaspoons
Cooking method
Sift the flour carefully through a sieve.
Beat the yolks separately from the proteins using a mixer or a whisk with sugar and two tablespoons of sour cream.
Beat the whites with a mixer until they stand strong "scallops". Combine the yolks and squirrels with flour. Mix the mass gently with a spatula or a wooden spoon.
Put the dough in an oiled and slightly sprinkled with semolina form multicooker; bake for 45 minutes using the Bake mode.
Meanwhile, beat the sour cream with half a glass of granulated sugar and grate the white chocolate.
Remove the finished cake from the bowl, cool and cut into two cakes. Soak them with brandy diluted with a spoon of water.
Lubricate the lower crust with condensed milk, then with sour cream, lay the banana sliced in thin circles, cover with another layer of cream. Cover with a second cake. Garnish the top with the remaining cream and sprinkle with grated chocolate.
Recipe 3. Walnut sponge cake in a slow cooker
Ingredients
Flour - one and a half cups
Sugar - one full glass + another for cream
Sour cream 30% - two spoons
Butter - 70 g
Eggs - three large plus one more for cream
Milk - one and a half cups
vanilla sugar - two tablespoons
Peanuts - Half a Cup
Pistachios or cashews - two tablespoons
Cooking method
Sift flour; beat whites and yolks separately, add a glass of sugar. Mix eggs and flour.
Pour the dough into a well-oiled multicooker bowl and bake a biscuit until it is cooked for about 45 minutes.
While the biscuit cake in the multicooker is baking, prepare a custard.
Using a mixer, beat the egg with sugar, a spoonful of flour and vanilla sugar. Put a saucepan with milk on the stove. When it warms up a little, pour the egg mixture into it with a thin stream; stirring, bring the cream to a boil and continue cooking until it thickens. Remove custard from heat and allow to cool.
Take the finished biscuit out of the multicooker. If desired, soak in a spoonful of warm water with added alcohol and allow to cool. Cut the biscuit into 3 cakes.
Crush peanuts with a rolling pin into crumbs. Grease each layer with custard and sprinkle with peanut crumbs; grease the top of the cake with cream and garnish with cashews or pistachios.
Recipe 4. Sponge cake in the multicooker "Striped"
Ingredients
Sugar - 1 cup topped
Eggs - 4 pieces
Cocoa - two tablespoons with a slide
Flour - a glass
Baking powder - half a teaspoon
Butter - 200 g
Condensed milk - can
Instant coffee - 3 teaspoons
Coffee liqueur - two tablespoons
Coconut Chips - Half a Cup
Dark Chocolate - Half the Bar
Cooking method
Sift flour; beat sugar with baking powder with yolks until the mass becomes dense.
Beat the whites separately until a stable foam is obtained. Knead the dough.
Divide it into 2 parts.
Pour half the dough into the multicooker bowl and cook for about half an hour. In the second part of the test mix cocoa, bake for 30 minutes in a slow cooker.
Cut the white and dark parts of the fishing line into two cakes, each soak with coffee liquor.
While the cakes are cooling, beat the softened butter with condensed milk and instant coffee, add two tablespoons to the cream in coconut flakes. Layers the cake with cream, stacking alternately dark and light cakes (the top cake should be light). Melt bitter chocolate in a water bath, pour over the top and immediately sprinkle with coconut flakes.
Recipe 5. Sponge cake in the Fruit Multicooker
Ingredients
Flour - one and a half cups
Butter - 70 g
Eggs - 4 large plus 2 squirrels
Sugar 1 cup + 2/3 more
Vanilla Sugar - tablespoon
Lemon zest - two tablespoons
Lemon juice - two tablespoons
Water - 50 ml
Any canned fruit - 5-6 pieces
Fresh berries - half a glass
Cooking method
Separate the proteins and yolks, beat them separately with a mixer. Add sugar and melted butter to the yolks.
Sift the flour and knead the dough, adding half the zest to it.
Bake a biscuit in a slow cooker for about an hour.
Ready biscuit cut into 3 cake layers. Boil sugar syrup from 50 ml of water and 2 tablespoons of granulated sugar, add lemon juice to it and grease it with cakes.
While the biscuit is cooling, prepare a protein cream. To do this, beat 4 protein with a pinch of salt, boil 50 ml of water with the remaining sugar and boil a little. Pour sugar syrup into whipped whites and beat until the cream has cooled.
Lightly grease the top of the cake and cakes with protein cream, collect the cake and lay out from the remnants of the cream of wreaths along its edge. Sprinkle the middle of the cake with the remaining zest and garnish with neat slices of fruit, beautiful berries, from which to first get the seeds. If desired, you can fill the fruit with a small amount of sugar syrup or jelly for the cake.
Recipe 6. Sponge cake in a slow cooker with pears.
Ingredients
Eggs - 6 pieces
Flour - one and a half cups
Sugar 2 cups
Cream 30% fat - 300 milliliters
Canned Pears - One Large Jar (400 g)
Fresh pears (Conference grade) - two or three dense
Butter - 50 g
Cocoa Powder - 3 Tbsp Top
Any nuts are a handful
Cooking method
Beat egg whites separately until the scallops of the foam are dense. Beat the yolks separately with granulated sugar. Sift flour well, mix with yolks. Then with a spatula connect the protein foam with them.
Put the obtained biscuit dough into the greased multicooker bowl and bake the cake for about an hour.
Remove the pears from the syrup, drain. Boil the syrup for a few minutes until it becomes thicker.
Cut the finished biscuit into three cakes and grease them with thickened pear syrup. Cut canned pears with a sharp knife into thin slices and put on two lower cakes. Whip the cream until a dense foam and grease the cakes on top of the fruit.
Make a cake. Melt the butter in a water bath, stir in two tablespoons of sugar and cocoa.
Fond top cake. At its edges, lay out the rest of the whipped cream in the form of a wreath or other decorations, lightly grease the sides of the cake with cream and sprinkle with chopped rolling pin nuts. Garnish the top of the cake with slices of fresh pears.
Sponge cake in a slow cooker: tricks and useful tips
So that the biscuit does not stale for a long time and remains lush and fragrant, put a slice of fresh apple in the refrigerator next to it.
If you decide to decorate the cake with canned or fresh fruits or berries, you must first cut them or put them on a napkin to drain excess juice, and grease the top cake with beaten egg white or a layer of fat cream. You can also cover it with caramel.
All dry biscuit ingredients should be mixed separately and sieved, and only then combined with wet ones.
If you decide to replace the baking powder with soda, it must be repaid with lemon juice or at least vinegar.
