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Sponge cake in a slow cooker on kefir

0
1288
Kitchen European
Calorie content 251.6 kcal
Portions 10 port.
Cooking time 150 minutes
Proteins * 10.5 g
Fats * 13.3 gr.
Carbohydrates* 31 gr.
* per 100 gr. product
Sponge cake in a slow cooker on kefir
Content

I advise you to cook a sponge cake on kefir in a slow cooker. The structure of the biscuit is soft and airy. The sponge cake itself is very tasty, but if you are not too lazy to prepare the cream, you will get an excellent cake.

Ingredients

Cooking process

step 1 out of 5
Take two deep containers. In one sift wheat flour along with cocoa and baking soda, add granulated sugar. In the second container, combine kefir, vegetable oil and chicken eggs. Mix thoroughly with a whisk.
step 2 out of 5
Pour the liquid mass gradually to the dry ingredients and mix the dough thoroughly until the lumps disappear completely and a homogeneous consistency is obtained.
step 3 out of 5
Grease the multicooker bowl with a small amount of vegetable oil and carefully pour the dough, smooth it out. Close the lid of the multicooker, select the "Baking" mode on the device panel, set the cooking time - 1 hour. After the beep, put the device on the "Heating" mode for 10 minutes.
step 4 out of 5
After the time has passed, open the lid of the multicooker and, using the steam grid, transfer the biscuit to the wire rack and cool. The finished cake can be served on the table, or you can make a cake. Divide the biscuit into three parts.
step 5 out of 5
Prepare the cream. Combine sour cream with boiled condensed milk, bring to a homogeneous mass using a mixer. Grease the cakes with the prepared cream. Grind the roasted peanuts with a rolling pin, put in a tight bag and beat with a rolling pin. Garnish the top of the cake with chopped peanuts. Leave the cake to soak for 1 hour in the refrigerator.

Enjoy your tea!

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