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Pie with black currant in a slow cooker

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929
Kitchen World
Calorie content 174 kcal
Portions 1 port.
Cooking time 90 minutes
Proteins * 8 gr.
Fats * 5.3 gr.
Carbohydrates* 34.1 gr.
* per 100 gr. product
Pie with black currant in a slow cooker
Content

A multicooker can simplify many processes within a kitchen, and food cooked in it has a number of advantages. So the cakes are almost impossible to dry out or burn, and more precise temperature control allows the dishes to be baked evenly.

Ingredients

Cooking process

step 1 out of 6
Crack the eggs into a deep bowl, add the sugar and whisk until lightly lather. Sift flour with baking powder, add salt and vanilla sugar, stir in a separate container and add portions to the egg mixture. Whisk thoroughly until smooth.
step 2 out of 6
Rinse the currants and gently pat dry with a towel. If you are using frozen currants, then there is no need to defrost them.
step 3 out of 6
Lubricate a baking dish with a thin layer of butter. If you wish, you can additionally sprinkle with semolina or breadcrumbs.
step 4 out of 6
Place the bowl in the multicooker and pour the prepared dough into it.
step 5 out of 6
Top with currants. You can mix the berries with the dough so that they are distributed over the cake, or slightly increase the amount of currants, in which case it will settle on its own during the baking process.
step 6 out of 6
Set the control panel to Bake with a timer for 50 minutes and close the lid tightly. At the end of cooking, do not open the lid for another 10-15 minutes. Decorate the finished cake with powdered sugar and berries.
Bon Appetit!

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