A festive feast or a regular Sunday tea party is not complete without a tasty and sumptuous sponge cake with cream, fruit or nuts. But many hostesses biscuit is not very tasty. Try to bake a sponge cake in a slow cooker. In this amazing kitchen assistant, biscuit always turns out to be lush and tasty.
General principles of making biscuit cake in a slow cooker
The slow cooker is a great helper in the kitchen. Many dishes are cooked in it quickly and easily. Here and for making biscuit cake in a slow cooker does not take much time and special culinary art. There is no doubt: the biscuit cake in the slow cooker will definitely bake well and will not fall.
For the preparation of delicacies should take very fresh eggs. If you are going to cook a biscuit cake in a slow cooker 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 also fill the flour with air, which will help your cake to be especially lush and soft.
As with any biscuit, in order to prepare a biscuit cake in a slow cooker, you should first separate the egg yolks from the proteins, and try to do this carefully so that there is not a drop of yolks in the proteins.
Usually the yolks are whipped with a sugar-gum mixer. It is necessary to ensure that they become a dense, smooth mass. Proteins for sponge cake in a slow cooker should be whipped separately until a very strong foam is formed. To test readiness, you can use a spoon: scoop a little and turn it over. If the protein mass is ready for making biscuit cake in a slow cooker, the proteins will not fall out of the spoon.
It is necessary to observe and temperature. In order for the biscuit cake in the slow cooker to be well baked and not donkey, do not open the bowl until the delicacy is fully prepared or, at least for 30 minutes.
After the biscuit cake in the slow cooker is baked, it should be carefully removed and cut into two or more cakes; for this you can use a string or fishing line. Sandwich biscuit cake in a slow cooker can be custard or butter cream, as well as cream, condensed milk or jam. Decorate the finished sponge cake cooked in a slow cooker, not bad with nuts, fruit or cream.
It is usually recommended to soak the cakes with syrup or special impregnation with the addition of strong alcohol (liquor, brandy, etc.). However, if you do not like a wet biscuit, you can not soak it. But in any case, it is necessary to let the sandwich cake stand for at least a couple of hours in the refrigerator.
Recipe 1. Biscuit cake in a multi-cooker “Chocolate with walnuts”
- Sugar - two thirds cup
- Milk - a glass
- Vegetable oil - half a cup
- Flour - 2 glasses
- Eggs - 2 pieces
- Cocoa - 4 full tablespoons
- Cinnamon - 1 teaspoon with top
- Boiled condensed milk
- Peeled walnuts
- Butter - two thirds of a 200-gram pack
- Beat the eggs, separate the yolks and, using a mixer, beat them with sugar. Add milk. Sift flour thoroughly, pre-mixed with cocoa powder.
- Proteins can also be whipped with a mixer until strong scallops appear.
- Place the flour in the yolk mixture, add proteins and mix very carefully. Add cinnamon to the dough.
- Lightly grease a bowl of multicooker with butter and pour the dough into it.
- Bake for 40 minutes with an appropriate multicooker mode, readiness to check with a splinter.
- While the biscuit is baked, mix the softened butter with the boiled condensed milk with a mixer; walnuts put in the microwave for 3 - 4 minutes, then peel them off. Crush walnuts with a rolling pin and mix them into a cream.
- Cut the finished sponge-cake into 2-3 cakes and sandwich them with cream; decorate the top of the cake with cream and small pieces of nuts.
Recipe 2. Biscuit cake in a slow cooker with a banana
- Eggs - 4 pieces
- Flour - one full glass
- Sugar - one full glass
- Vanilla sugar - a teaspoon
- Fat sour cream - two tablespoons plus 300 g
- Brown sugar - half a cup or more, to taste.
- White Chocolate - Half Tile
- Boiled condensed milk - half-bank
- Cognac - two teaspoons
- Thoroughly sift flour through a sieve.
- Beat the yolks separately from the whites with a mixer or whisk with sugar and two spoons of sour cream.
- Beat the whites with a mixer until they stand strong “scallops”. Combine yolks and squirrels with flour. Mix the mass should be carefully, with a spatula or a wooden spoon.
- Put the dough in a greased multicooker greased with butter and lightly sprinkled with semolina; bake 45 minutes using the “Baking” mode.
- Meanwhile, beat the sour cream with a half cup of granulated sugar and grate the white chocolate.
- Remove the finished cake from the bowl, cool it and cut into two cakes. Saturate them with brandy, diluted with a spoon of water.
- Smear the bottom cake with condensed milk, then sour cream, lay a banana sliced into thin slices, cover with another layer of cream. Cover the second cake. Decorate the top with the remaining cream and sprinkle with grated chocolate.
Recipe 3. Biscuit cake in a multicooker, nutty
- Flour - one and a half glasses
- Sugar - one full glass + one more for cream
- Sour cream 30% - two spoons
- Butter - 70 g
- Eggs - three large plus one more for cream
- Milk - one and a half glass
- vanilla sugar - two tablespoons
- Peanuts - half a cup
- Pistachios or cashews - two tablespoons
- Sift flour; whites whites and yolks separately, add a glass of sugar. Mix eggs and flour.
- Pour the dough into a well-oiled bowl of the slow cooker and bake the biscuit until it is ready for about 45 minutes.
- While the biscuit cake in the slow cooker is baked, make custard.
- Using a mixer, beat an egg with sugar, a spoon of flour and vanilla sugar. Put a saucepan on the stove with milk. When it is slightly heated, pour a egg mixture into it in a thin stream; While stirring, bring the cream to a boil and continue cooking until it thickens. Remove custard from heat and let cool.
- Remove the finished biscuit from the slow cooker. If desired, soak a spoonful of warm water with the addition of alcohol and allow to cool. Cut the sponge cake into 3 cakes.
- Crush peanuts with a rolling pin into a crumb. Coat each layer with custard and sprinkle with peanut crumb; Top of the cake also smear with cream and decorate with cashews or pistachios.
Recipe 4. Biscuit cake in the multi-cooker “Polosatik”
- Granulated sugar - 1 cup with top
- Eggs - 4 pieces
- Cocoa - two tablespoons with a hill
- Flour - glass
- Baking powder - half a teaspoon
- Butter - 200 g
- Condensed milk - can
- Instant coffee - 3 teaspoons
- Coffee liqueur - two tablespoons
- Coconut chips - half a glass
- Bitter Chocolate - Half Tile
- Sift flour; sugar with baking powder, beat with yolks until the mass becomes dense.
- Whip proteins 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 dough, mix cocoa, bake for about 30 minutes in a slow cooker.
- Cut the white and dark parts of the line in two cakes, soak each one with coffee liqueur.
- While the cakes are cooling down, whip the softened butter with condensed milk and instant coffee, add two spoons to the cream in coconut chips. Sandwich the cake with cream, placing alternately dark and light cakes (the top cake should be light). Melt the bitter chocolate in a water bath, pour over the top and immediately sprinkle with coconut chips.
Recipe 5. Biscuit cake in the “Fruit” multicooker
- Flour - one and a half glasses
- Butter - 70 g
- Eggs - 4 large plus 2 proteins
- Granulated sugar 1 cup + another 2/3
- Vanilla sugar - a tablespoon
- Lemon peel - two tablespoons
- Lemon juice - two tablespoons
- Water - 50 ml
- Any canned fruit - 5-6 pieces
- Fresh berries - half a glass
- Separate the whites and yolks, whip them separately with a mixer. Add sugar and melted butter to the yolks.
- Sift the flour and knead the dough, adding half of the zest to it.
- Bake a biscuit in a slow cooker for about an hour.
- Cut the finished sponge cake into 3 cakes. Boil sugar syrup from 50 ml of water and 2 tablespoons of granulated sugar, add lemon juice to it and smear cakes with this impregnation.
- While the sponge cake is cooling, make protein cream. To do this, beat 4 proteins with a pinch of salt, boil 50 ml of water with the remaining sugar and boil a little. Pour the sugar syrup into the whipped whites and beat until the cream is cold.
- Lightly smear the top of the cake and the cake layers with protein cream, collect the cake and put a wreath on the edge of the cake. Sprinkle the middle of the cake with the remaining zest and garnish with neat slices of fruit, beautiful berries, from which you first get the bones. If desired, you can pour the fruit with a small amount of sugar syrup or jelly for the cake.
Recipe 6. Biscuit cake in a slow cooker with pears
- Eggs - 6 pieces
- Flour - one and a half glasses
- Granulated sugar 2 glasses
- Cream of 30% fat content - 300 milliliters
- Canned pears - one big can (400 g)
- Fresh pears (variety “Conference”) - two or three pieces of dense
- Butter - 50 g
- Cocoa powder - 3 tablespoons with top
- Any nuts - handful
- Beat the egg whites separately until the scallops are firm. Beat the yolks separately with sugar. Thoroughly sift the flour, mix with yolks. Then with a spatula to connect with them protein powder.
- Put the resulting biscuit dough into a buttered crock-up bowl and bake the cake for about an hour.
- Remove the pears from the syrup, let them drain. Boil the syrup for a few minutes until it gets thicker.
- Cut the finished sponge cake into three cakes and brush them with thickened pear syrup. Canned pears with a sharp knife cut into thin slices and put on the bottom two cakes. Beat the cream until firm and froth the crust over the fruit.
- Assemble the cake. Melt the butter in a water bath, mix in two spoons of sugar and cocoa.
- Fudge the top cake. At its edges, lay out the remnants of whipped cream in the form of a wreath or other decorations, lightly grease the sides of the cake with cream and sprinkle with chopped nuts with a rolling pin. Decorate the top of the cake with slices of fresh pears.
Biscuit cake in a slow cooker: tricks and tips
- To keep the biscuit not stale and stay lush and fragrant, put a slice of fresh apple in the fridge next to it.
- If you decide to decorate the cake with canned or fresh fruits or berries, they must be cut or laid out on a napkin in order to drain excess juice, and smear the top cake with whipped egg white or a layer of rich cream. You can also cover it with caramel.
- All dry biscuit ingredients should be mixed separately and sifted, and only then combined with the wet ones.
- If you decide to replace baking powder with soda, you should definitely extinguish it with lemon juice or at least vinegar.