Honey cake in a slow cooker - a great dessert! How to make a fragrant and tender honey cake in a slow cooker - recipes for every taste

Honey cake in a slow cooker - a great dessert! How to make a fragrant and tender honey cake in a slow cooker - recipes for every taste

Honey cake is a fragrant and tender cake, suitable for both a holiday and everyday tea drinking.

In Russia, it is considered the most popular cake.

Honey in this dish can be combined with a variety of products, thereby making each cake in different variations.

To get a delicious and real honey cake, it is better to cook it yourself.

But many housewives are afraid that they do not get a cake for the cake.

Therefore, the best option in this case would be cooking honey cake in a slow cooker. This will bring the hostess a minimum of hassle, but in fact the cake will turn out even richer and more appetizing. Below are the recipes for honey cakes cooked in a slow cooker for every taste.

Honey cake in a slow cooker - general principles of cooking

• To make the cake better soaked, choose sour cream with lower fat content for the cream.

• Add soda to the dough at the beginning of the dough.

• Add baking powder to the dough by mixing it with flour.

• For flavor add vanilla sugar to the dough.

• Cream for honey cake cook brewed, sour cream or milk.

• For impregnation, hold the honey cake in the refrigerator for 10 hours.

• To prevent the biscuit from getting dry, do not overdo it in the slow cooker.

Honey cake in a slow cooker - a classic recipe


• five eggs;

• incomplete teaspoon of soda;

• five tablespoons of honey;

• one and a half glasses of sugar;

• three glasses of flour.

For cream:

• 520 ml of sour cream;

• four spoons of sugar sand.

Cooking Method:

1. Break eggs into a bowl and add sugar to them. Take a blender and beat the ingredients to a thick white foam.

2. Add honey to the foam and whisk again.

3. Mix the flour and soda in a separate container and add these ingredients, sifting them, into the dough.

4. Stir the dough with a spoon until smooth.

5. Take a bowl of multicooker and grease it with butter. Pour dough into it. 6. Turn on the technique in the “Baking” mode and cook the cake for 50 minutes. Allow the dish to cool, and then cut it into four pieces. Leave some powder for crumbs.

7. Beat cream with sugar for cream with a clean mixer.

8. Grease each cake with sour cream and place them on top of each other. Top and sides are also evenly blot with cream.

9. Sprinkle the cake with crumbs.

10. Infuse honey cake in the refrigerator to soak.

Honey cake in a slow cooker with condensed milk and chocolate icing


• six eggs;

• 180 g of flour;

• two spoons of honey;

• can of boiled condensed milk;

• 155 g sugar.

For glaze:

• 90 g butter;

• six tablespoons of sugar;

• five spoons of cocoa;

• four spoons of milk.

Cooking Method:

1. In a bowl, break the eggs. Add honey and sugar to them. Beat all the white mass with a blender. Mass should increase three times.

2. Sift the flour into the mixture and gently mix the dough.

3. Lubricate the form of the multicooker with vegetable oil and pour the dough into it.

4. Cook in baking mode for 45-55 minutes. Readiness check with a toothpick. Refrigerate at room temperature.

5. Divide the cooled biscuit lengthwise into three parts.

6. Spread each cake with boiled condensed milk. Leave the top dry for a while.

7. To make the glaze, take the saucepan and melt the butter in it.

8. Then add sugar and milk to the butter. Stir and then two minutes. Then pour cocoa and, stirring, bring the dish to a thick consistency.

9. Pour glaze over the entire surface of the cake and coat the sides.

10. Let the icing thicken by placing the cake in the refrigerator for two hours.

Honey cake in a slow cooker with walnuts and dark chocolate


• five tablespoons of honey;

• two spoons of baking powder;

• two glasses of wheat flour;

• five eggs;

• 145 g sugar.

For cream:

• 1.5 cans of condensed milk;

• 220 g of butter; • four spoons of cocoa.

For decoration:

• 120 g of walnuts;

• 35 g dark chocolate;

• 120 grams of sweet cherries.

Cooking Method:

1. Beat eggs with a blender or blender with sugar. Continue doing this for 10 minutes.

2. Then add honey to the egg mixture and mix.

3. Combine the flour with baking powder and add this dry mixture to the eggs and honey. Mix thoroughly.

4. Grease a bowl with butter and pour in the dough. Twist the container several times to evenly distribute the dough.

5. Bake the cake in Baking mode for 45-50 minutes.

6. Turn the finished sponge on the board and let it cool.

7. Put soft butter, condensed milk and cocoa powder in a bowl. Whisk everything until smooth.

8. Cut the cooled biscuit into layers.

9. Spread each layer of cream and collect the cake. Top and edges also smear.

10. Put the cake in the fridge for two hours.

11. Heat the chocolate in a skillet and dip the cherry in it.

12. Put chocolate over the cake on top of the cake.

13. Chop walnuts and sprinkle them with the sides of the cake.

Honey cake in a slow cooker with prunes


• six eggs;

• two glasses of flour;

• five tablespoons of honey;

• a glass of sugar;

• two spoons of baking powder.

For the filling:

• two handfuls of prunes;

• 120 g dark chocolate.

For glaze:

• a glass of powdered sugar;

• 850 g fat sour cream;

• a glass of cream.

Cooking Method:

1. In a bowl, break the eggs and add sugar to them. Beat with a mixer, first at low speed, and then gradually increase it.

2. Take a stewpan and pour honey there. Heat the ingredient slightly, stirring constantly.

3. When bubbles begin to form around the edges, add baking powder to the honey. Stir and hold the saucepan over the fire for another minute. Honey should get a caramel color.

4. Remove the honey from the heat and add it to the egg mixture. Simultaneously, continue to beat everything with a mixer. 5. Turn the mixer on at low speed and add flour to the dough. Continue to interfere. Bring the dough to a smooth consistency.

6. Divide the dough into two parts.

7. Turn on the multicooker in the “Frying” mode and heat the bowl.

8. At the bottom of the bowl, place a circle of parchment paper. Grease it and sides with butter.

9. Pour one piece of dough into the bowl.

10. Bake the cake for half an hour. As soon as he gets a brownish color, reach for him. Turn the bowl of the multicooker and pull out the cake. Put it cool on a wire rack.

11. In the meantime, bake the second part of the dough.

12. Pour boiling water over the prunes.

13. While the cakes cool, prepare the icing. Whip cream at high speed until stiff.

14. In another bowl, beat the icing sugar with sour cream. Add the whipped cream and mix the ingredients with a spoon. Put icing in the fridge for a quarter of an hour.

15. Cut prunes into several pieces.

16. Divide each cake in half with a sharp knife.

17. Place one layer of cake on a cake plate and grease with icing. Then sprinkle with prunes.

18. In the same way, coat all the cakes, sprinkle them with prunes and evenly distribute the glaze on the sides and top.

19. Grate the chocolate on a fine grater and decorate the sides with it.

20. If desired, pour the cake with melted chocolate.

21. Decorate the top of the cake with whole black plums. Day hold honey cake in the fridge.

Honey cake in a slow cooker with cinnamon and condensed milk


• a pinch of salt;

• five chicken eggs;

• spoon of cinnamon;

• six spoons of honey;

• 360 g flour;

• 145 g sugar;

• spoon baking powder.

For cream:

• one can of condensed cocoa;

• 240 grams of butter;

• half a can of boiled condensed milk.

For decoration:

• 210 ml of heavy cream;

• two spoons of sugar;

• cocoa spoon.

Cooking Method:

1. Sift the flour into the container and add cinnamon, baking powder and salt to it. Stir. 2. In another container, beat the chicken eggs with sugar until a large white crema. Add honey to it and beat again.

3. Turn the mixer on at low speed and gradually add flour mixed with spices to the egg mixture.

4. Brush the bowl over the butter and pour the dough into it.

5. Put the mode "Baking" and cook for half an hour.

6. For cream, beat the boiled condensed milk with butter. Then add condensed cocoa and whisk again.

7. Remove the finished biscuit, cool and cut into five cakes.

8. Each part of the biscuit, the entire top and sides lubricate the prepared cream. Smooth surface smoothly.

9. Put the cake in the fridge.

10. Whip cream in a bowl until foaming, adding occasionally sugar.

11. After 10 minutes, remove the cake from the fridge and decorate it with whipped cream. Sprinkle the top with cocoa powder.

Honey cake in a multivariate on kefir with dried fruit


• two glasses of kefir;

• two or three eggs;

• two glasses of granulated sugar;

• two glasses of flour;

• three spoons of honey;

• baking powder.

For cream:

• 160 grams of roasted almonds;

• two cans of sour cream;

• a handful of raisins, dried apricots and prunes;

• half a cup of sugar.

Cooking Method:

1. Pour kefir into the bowl, break eggs and add sugar, baking powder, honey and flour.

2. Beat the whole blender until smooth.

3. Lubricate with a bowl of sunflower oil the multicooker and pour half of the dough into it. Bake it for 35 minutes.

4. Then remove the finished cake and pour in the remaining dough instead. Bake it for 30 minutes.

5. Cool the finished cakes. Then cut them into two pieces.

6. Hold dried apricots, prunes and raisins in water for 10 minutes. Then twist the dried fruit through the meat grinder.

7. Grind almonds with a rolling pin.

8. Stir sour cream and sugar. Beat the ingredients lightly.

9. Spread cakes on all sides with dried fruit, cream and sprinkle with almonds. Put the dessert in the fridge.

Honey cake “Ryzhik” in a multicooker


• four chicken eggs;

• three spoons of honey;

• half a spoon of soda;

• 370 g sour cream;

• spoon baking powder;

• multi-sugar;

• half a cup of powdered sugar;

• vanillin;

• 1.5 multistack flour.

Cooking Method:

1. Beat the sugar with honey, vanilla and eggs.

2. Add baking powder, flour and soda to the mixture. Make a batter.

3. Grease the multicooker container with oil and pour out the dough.

4. Put the program "Baking" and cook 50 minutes.

5. Cut the cooled biscuit into five cakes. Grind the bottom cake with a blender into a crumb.

6. Spread all the cakes with sour cream mixed with powdered sugar.

7. Sprinkle crumbs on top and sides.

Honey pot in a slow cooker - tricks and tips

• To make the cake more aromatic, choose dark honey.

• If you want a lot of cream between the cake layers and the cake is juicy, then take sour cream with a high percentage of fat.

• Heat cream ingredients in advance at room temperature.

• Buy cream for a dish with a high percentage of fat.

• To add a coffee flavor to the cake, add instant granulated coffee.

• For sprinkling cake, use chopped dry biscuits.

• Decorate the cake at will. Add fruits, nuts or dried fruits.

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