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Easter cake in a slow cooker

0
1245
Kitchen Russian
Calorie content 331 kcal
Portions 8 port.
Cooking time 230 minutes
Proteins * 5.5 gr.
Fats * 15.8 g
Carbohydrates* 44.3 g
* per 100 gr. product
Easter cake in a slow cooker
Content

Easter cake is a rich pastry that can be cooked with yeast or soda. Easter cakes are baked in the oven, in a bread maker, in an oven and in a slow cooker. I suggest making an Easter cake in a slow cooker. The texture of the cake is light and airy with a fragrant and tasty dough.

Ingredients

Cooking process

step 1 out of 12
Pour the pre-warmed milk into a small bowl, add dry yeast, a tablespoon of granulated sugar and a few tablespoons of pre-sifted wheat flour. Stir well, tighten with cling film and leave in a warm place for about 30 minutes.
step 2 out of 12
Dough during this time will rise well and increase.
step 3 out of 12
Divide chicken eggs into yolks and whites. Pour the previously separated chicken yolks into a deep container and add granulated sugar. Stir until smooth using a mixer or whisk. Whisk the whites with a pinch of salt until they become dense peaks.
step 4 out of 12
Add the yolk mass to the matched dough and mix well.
step 5 out of 12
Remove the butter in advance so that it becomes room temperature. Add softened butter to the egg mass. Stir until completely dissolved.
step 6 out of 12
Gently add the whipped egg whites into the resulting mass and mix with movements from bottom to top.
step 7 out of 12
Sift the remaining amount of wheat flour and send it to the container with the rest of the ingredients. Knead the dough thoroughly. Put the kneaded dough in a container and cover with a towel. The capacity should be several times larger, as the dough will grow well in size. Leave in a warm place for about an hour.
step 8 out of 12
Sort out the raisins, rinse and dry. Wash the lemon thoroughly and remove the lemon zest with a fine grater.
step 9 out of 12
During this time, the dough will increase in volume well.
step 10 out of 12
Place the dough on a clean work surface. Top with clean, dry raisins and lemon zest. Stir in the dough thoroughly. Transfer the dough to the multicooker bowl greased in advance. Close the lid of the appliance and set the "Heating" mode for 20 minutes. Then turn on the "Baking" program, cooking time - 1 hour 30 minutes.
step 11 out of 12
In the meantime, prepare the frosting. I mostly use traditional protein glaze. Put the chicken proteins into a deep container and beat with a mixer on medium speed, gradually add the powdered sugar and increase the speed.
step 12 out of 12
Carefully remove the finished cake from the multicooker, decorate with glaze and decor elements as you wish. Cool completely and serve.

Bon Appetit!

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