Categories
Blanks for the winter
  1. home
  2. ➠ Easter cakes
  3. ➠ Recipes for Easter 2021
  4. ➠ Easter cake on dough in a slow cooker

Easter cake on dough in a slow cooker

0
716
Kitchen Russian
Calorie content 164.9 kcal
Portions 6 port.
Cooking time 180 minutes
Proteins * 6.4 gr.
Fats * 4.1 gr.
Carbohydrates* 35.2 g
* per 100 gr. product
Easter cake on dough in a slow cooker
Content

The multicooker can be used in the preparation of Easter cake - it is convenient. The bowl acts as a form - the product is voluminous and large. The number of ingredients in this recipe is designed for a multicooker of five liters. If the device is three liters, then halve the proportions. The finished cake is baked well, it turns out soft, loose. To decorate, we will cover it with glaze: this is not only a decoration, but also additional flavoring notes.

Ingredients

Cooking process

step 1 out of 16
First of all, we knead the dough. Heat the milk until warm, pour it into a bowl, add dry yeast, one tablespoon of granulated sugar from the total amount and 250 grams of flour from the total amount. Knead until smooth. Cover the bowl with the dough with a towel and put it in a warm place for half an hour to forty minutes. The dough should increase in size and bubble.
step 2 out of 16
While the dough is coming up, break the eggs and separate the whites from the yolks. Mix the yolks with granulated sugar.
step 3 out of 16
Beat the three proteins separately until a dense foam is obtained with a mixer at high speed. We put one remaining protein in the refrigerator - later we will make the icing from it.
step 4 out of 16
Add the yolk-sugar mass to the matched dough, mix.
step 5 out of 16
Then add the softened butter, stir.
step 6 out of 16
Mix until the butter completely mixes into the mass.
step 7 out of 16
Next, lay out the whipped egg whites, mix again.
step 8 out of 16
Sift the flour last. Add in portions to keep track of the consistency: the dough should be soft, but shaped. Roll the kneaded dough into a ball, place it in a deep bowl and put it in a warm place for about an hour and a half. The mass should increase by two to two and a half times.
step 9 out of 16
While the dough is coming up, rinse the raisins and fill them with hot water for ten minutes.
step 10 out of 16
Then we drain the water, and sprinkle the dried fruits on a paper towel so that the residual moisture is gone.
step 11 out of 16
Wash the lemon, dry it and remove the zest from it with a grater.
step 12 out of 16
Add the prepared raisins and lemon zest to the dough that comes up, knead everything together. Grease the multicooker bowl with butter, put the kneaded dough into it. We leave for ten to fifteen minutes, covered with a towel.
step 13 out of 16
We turn on the multicooker in the "Heating" mode. We install the bowl with the dough, close the lid, let it grow in this mode for ten to fifteen minutes. Then we set the "Baking" mode for one hour and thirty minutes and bake the cake until tender.
step 14 out of 16
While the cakes are baking, prepare the icing: put the remaining protein and icing sugar in a bowl. Beat everything together with a mixer until you get a thick, smooth glaze.
step 15 out of 16
We take the finished cake out of the bowl, let it cool to a warm state and cover it on top with the prepared protein glaze. If desired, you can decorate the surface with pastry sprinkles.
step 16 out of 16
This is how the cake is obtained in the context.
Bon Appetit!

Similar recipes

leave a comment

Name
Email
Text *