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➠ Tsarsky Easter cake in a slow cooker

Tsarsky Easter cake in a slow cooker

1741

Kitchen Russian

Calorie content 286.4 kcal

Portions 4 port.

Cooking time 4 h

Proteins * 7.1 gr.

Fats * 9.9 gr.

Carbohydrates* 42.5 g

Content

You can easily cook an appetizing Easter cake in a multicooker. This recipe is for a five-liter bowl, so you need fewer ingredients for a smaller multicooker. Be sure to try this recipe and delight your loved ones for the holidays!

Ingredients

Cooking process

To prepare the dough, combine warm milk with a spoonful of sugar, a glass of flour and one heaped teaspoon of yeast. Stir the ingredients and leave in a warm place for half an hour for the dough to rise.

Separate the egg yolks from the whites, and in turn mix the yolks with the sugar.

Leave one protein for the glaze and beat three of them with a pinch of salt until a very dense, fluffy foam.

Add yolks mixed with granulated sugar to the risen dough and stir.

Next, add softened but not ghee butter to the mixture.

Stir the dough well to dissolve the butter completely.

Add the whipped egg whites to the dough and mix gently again.

Sift flour gradually into the dough, checking the consistency of the dough. It should be soft, not hard. You may need a little less flour than in the recipe. Leave the dough in a warm place under a towel for one hour.