Wet cake in a slow cooker
0
1224
Kitchen
Eastern European
Calorie content
231 kcal
Portions
3 port.
Cooking time
180 minutes
Proteins *
4.1 gr.
Fats *
6.5 gr.
Carbohydrates*
48.3 g
Easter cakes are traditional Easter baked goods. The dough for them is kneaded with yeast, dried fruits and nuts are also added to it. Delicious wet cakes can be cooked even in a slow cooker by putting the dough directly into the bowl or using paper molds.
Ingredients
Cooking process
Dissolve dry yeast in warm milk, add one tablespoon of sugar, stir, leave for 5 minutes. After that, add half a glass of flour, stir, cover the bowl with a clean towel or cling film and leave the dough at room temperature for 40 minutes. Wash the dried fruits, spread them on a flat surface to dry, then sprinkle them with a little flour.
Add beaten eggs, salt, sour cream, vanillin, softened butter and the remaining flour to the dough, replace the dough. Knead for 5-7 minutes, then transfer it to a bowl greased with sunflower oil, cover it with a towel or cling film, leave for 1-1.5 hours, during which time the dough should triple in volume.
After the allotted time, knead the dough again, add dried fruits and candied fruits, divide into three equal parts. Form each part of the dough into a ball and place it in a greased paper mold. Place a non-metallic hot plate at the bottom of the bowl to make it easier to place the molds in it. Place the molds in the multicooker bowl.
Bon Appetit!