Sour cream sponge cake in a slow cooker: a step-by-step recipe with a description and photo, cooking features

The slow cooker is an indispensable helper of modern housewives. This useful appliance saves a lot of time and energy needed to prepare a delicious meal. Another invaluable advantage of the multicooker is that the food prepared with its help is many times tastier and healthier than the dishes cooked on a regular stove. In addition to traditional first courses, simple and complex side dishes, as well as preserves, you can make wonderful pastries in the kitchen assistant. You can meet one of these recipes right now.

A biscuit on sour cream in a slow cooker turns out exactly as it should be: lush, tender, light and airy. You do not have to regularly look into the oven through the glass, afraid to open the door so that capricious pastries do not fall. The biscuit will be ready exactly when a beep sounds. You only need to knead the dough and select the desired program. After that, you can safely go to rest, a smart device will take on the main task.

Sponge cake with sour cream in a slow cooker

Cooking delicate white pastries using a kitchen appliance is no problem. Just combine all the ingredients, mix, and then pour into the multicooker bowl. Thanks to the use of sour cream, the biscuit turns out to be especially tender and airy. If you soak such pastries with your favorite cream, you will get a real cake, which can be served on the table for the desired guests. Do not know how to cook a delicious treat? A recipe for biscuit on sour cream in a slow cooker will help to cope with this task without any difficulty!

You will need the following components:

• six chicken eggs;
• one and a half glasses of granulated sugar;
• half a teaspoon of vanillin;
• one and a half cups of wheat flour;
• some non-aromatic oil to lubricate the mold.

Walkthrough for Cooking Air Baking

Stages of cooking:

1. Separate the whites from the yolks. Set the second aside for a while. Put the squirrels in a clean, dry dish. Using a mixer, turn the ingredient into a lush, stable mass (like meringue).
2. Without stopping whisking, enter all the yolks in turn. When the mass has a uniform yellow tint, add vanillin and granulated sugar. Do not stop the mixer until all white crystals have melted. You should get a homogeneous smooth mass.
3. Remove the mixer, it will no longer be needed. Sift flour through a sieve. In small portions, add the ingredient to the egg-sugar mixture. Knead the dough with a spoon, achieving a uniform consistency.
4. Lubricate the bottom and sides of the bowl with a little oil. Put the dough into it, carefully leveling it with a spatula.
5. Close the cover of the multicooker. Set the "Baking" mode, the time is 50 minutes.
6. As soon as the appliance beeps, slightly open its lid. Leave the slow cooker in this position for 8-10 minutes. This procedure is necessary so that capricious baking does not fall from a sharp temperature drop.
7. Gently remove the dessert from the bowl. The finished biscuit on sour cream in a slow cooker can only be cooled, and then you can safely enjoy its magical taste and aroma.

Delicate baking with chocolate in a slow cooker

Using the most common cocoa powder, you can achieve an unprecedented effect. If you like chocolate, then such a recipe will certainly win your heart and stomach. Bright and rich taste, exciting aroma, delicate and slightly moist structure - what could be better than baking with such characteristics? Chocolate sponge cake on sour cream in a slow cooker turns out just that. And if you soak it with cream based on cream or sour cream and cocoa powder, you will get a real masterpiece of confectionery art. Making a dessert is very simple, so even a novice in a difficult kitchen craft will cope with it.

To create a chocolate biscuit you will need:

• one and a half glasses of sugar;
• one and a half teaspoons of baking powder;
• two glasses of flour;
• a pinch of table salt;
• six chicken eggs;
• one glass of cocoa powder;
• one and a half glasses of sour cream;
• half a pack of butter (100 grams) + a small piece for lubricating the mold.

Create rich chocolate flavors

To make it work, follow the cooking technology:

1. Remove the oil from the refrigerator in advance - the product should become soft. It is better to do this a few hours before the start of cooking. Combine softened butter with sugar in a convenient, deep container. Using a mixer, turn the ingredients into a lush mass.
2. Without stopping to beat the mixture, gently insert the eggs (one at a time).
3. Still continuing to work as a mixer, add sour cream. The fat content of the product does not matter. However, to make your sponge cake more tender and tasty, use 15-20% sour cream.
4. Remove the mixer, its help is no longer needed. In a separate bowl, combine the sifted flour, a pinch of salt, cocoa powder and baking powder. Mix all the ingredients well.
5. Add the dry mixture to the liquid mass. To avoid the appearance of unpleasant lumps, do it gradually, adding products in small portions. Thoroughly mix the biscuit dough. The workpiece is quite thick, smooth and ductile.
6. Grease a bowl of multicooker with butter. Put the chocolate dough in it. Select the “Baking” function, set the required time: 60 minutes.
7. After the beep, repeat the procedure described in the previous recipe: slightly open the lid of the appliance and leave the crock-pot in this position for 10 minutes.
8. Remove the biscuit from the bowl and let it cool. Baking is ready for further work or use in kind.

Classic biscuit in a multicooker

The traditional recipe for delicate pastries is used to create cakes, pastries and other equally delicious desserts all over the world. For such a biscuit, you do not need sour cream or other dairy products. Eggs, flour, sugar - these are the ingredients for creating classic baked goods. If you think that without the use of dairy products, the delicacy will turn out not so tasty, then you are greatly mistaken. A biscuit without sour cream in a slow cooker comes out as tender, aromatic and airy as its previous counterparts. And his taste will surely appeal to any gourmet.

To make a classic pie you need:

• two teaspoons of vanilla sugar;
• eight chicken eggs;
• refined oil to lubricate the bowl;
• one and a half cups of wheat flour;
• one glass of sugar (with a slide).

Cooking dessert without sour cream in a slow cooker

Follow the detailed cooking instructions:

1. This recipe, like the first, begins with the separation of proteins from the yolks. First place in a dry container and with a mixer turn into a lush mass.
2. Combine the yolks with two types of sugar in a separate bowl. Beat the ingredients with a mixer until they whiten. The total volume of the mass should increase several times.
3. Add the third part of proteins to yolks. Gently mixing the mixture with a silicone spatula, combine both products.
4. Sift flour, then gradually introduce to the protein-yolk mass. Mixing all the components, bring them to a homogeneous state.
5. Add the remaining proteins to the overall mixture. Gently mix the dough again.
6. Lubricate the multicooker bowl with oil, and then pour the prepared dough into it. Using a spatula, smooth the surface of the future biscuit.
7. After closing the multicooker lid, set the “Baking” mode, time 50 minutes.
8. When a beep sounds, do not rush to remove the cake from the appliance. Slightly open the multicooker lid. Leave it for literally 10 minutes. This is enough to ensure that the biscuit is not opal.
9. Cool the prepared biscuit to room temperature, then use as directed.

Now you know how to cook capricious pastries in a slow cooker without much hassle. Your cakes, pastries and other confectionery delights will surely gain popularity among loved ones.