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➠ Honey cake in a slow cooker with sour cream

Honey cake in a slow cooker with sour cream

2896

Kitchen Russian

Calorie content 292.7 kcal

Portions 8 port.

Cooking time 110 minutes

Proteins * 6 gr.

Fats * 12.8 g

Carbohydrates* 46.9 g

Honey cake in a slow cooker with sour cream

Content

A fragrant airy honey sponge cake soaked in sour cream with boiled condensed milk is an indescribable pleasure. Soft light cakes are so tender that they just melt in your mouth. Such a cake will be perfect, by the way, for a festive table or a family tea party.

Ingredients

Honey 6 tbsp Granulated sugar 150 g Baking soda 1 tsp Wheat flour 400 gr. Egg 5 pieces. Vanillin 1 gr. Sour cream 26% 500 gr. Boiled condensed milk 1 can Shortbread cookies 100 g

Cooking process

Put honey in a deep heat-resistant container and add soda. We put on low heat and heat the mass, stirring with a spoon. The mass will begin to foam and increase in volume by 2-3 times. Remove from heat and let the mass cool to 40-50 degrees.

Beat the eggs into a bowl, add sugar and vanillin and beat with a mixer for 7-10 minutes until fluffy. Next, add the cooled honey mass to the eggs and mix.

Sift the flour and add it to the dough in small portions, stirring well with a spoon so that there are no lumps.

Grease the multicooker bowl with oil and put the dough into it. We bake the honey sponge cake on the “Baking” mode for 60 minutes, then, after the sound signal, we put it on heating for another 20 minutes.

After the cooking time has elapsed, carefully remove the biscuit from the bowl using a steamer basket (put it back on the biscuit, grab the multicooker bowl and quickly turn the biscuit onto the basket, then transfer the biscuit to the dish) and leave it for a couple of hours to cool completely.

For the cream, choose thick fat sour cream so that the cream does not spread during the cake assembly process. If the sour cream is not thick enough, you can throw it in a colander, in which gauze is put, rolled in 2-3 layers and leave for 2-4 hours. The excess whey will drain and thick sour cream will remain in the colander. Using a mixer, beat the sour cream with boiled condensed milk for 3-4 minutes.

Cut the well-cooled biscuit into cakes. To do this, you can use a sharp knife or a special culinary line. The biscuit rose well, and we got 4 cakes.

Put the cake on a dish and grease it generously with cream. If desired, you can add walnuts, prunes or banana slices to the cream. Thus, we collect the whole cake. Smear the top crust and sides of the cake with a little cream and sprinkle with crumbs of crushed shortbread cookies. We put the cake in the refrigerator for 3-4 hours so that it is soaked.