Modern electric appliances in the kitchen give cooks and pastry chefs even more opportunities to realize their culinary fantasies: the invention of multi-cooker multifunctional devices made it possible to cook even faster, easier variety of dishes, from complex to extremely light, such as apricot pies in a multicooker. Let's start.
The easiest apricot pie
In the slow cooker you can bake biscuits with fruits, the cooking principle is the same as when baking in the oven. The only aspect is that you don’t need to get out of the mold immediately, it’s better to wait until it cools completely with the lid open.
Release about 700 grams of elastic (but not green) apricots from the seeds, cut into halves, and slightly dry on a towel. Beat the blender with seven eggs until a stable foam, gradually pouring a half glass of sugar and a pinch of vanillin. At the end of beating, add one and a half cups of flour and a teaspoon of baking powder for the dough, stir until smooth and pour into a greased multicooker bowl. Spread apricot halves on top, cover, set the “baking” mode on the multicooker for an average of 65-80 minutes. When the dough begins to rise during baking, it will effectively envelop apricots, the pie in the slow cooker will take on an effective look. Only after complete cooling it should be cut and decorated at your own discretion: the easiest option is powdered sugar.
On kefir
Apricot pie in a slow cooker can be prepared from a simple kefir dough, for which you need the following ingredients:
- 300 grams of flour;
- 2-3 eggs (if large - two, if small, it is better to take three);
- 1 cup of kefir (if possible, it is better to use kefir from homemade milk);
- 100 grams of butter;
- 120 grams of granulated sugar;
- 10-12 large fresh apricots (in principle, the number of fruits in this cake is subjective: you need to focus on your taste preferences);
- 0.5 teaspoon of soda (you do not need to extinguish it);
- vanillin at will.
Beat eggs with sugar, melt the butter and pour in the eggs, mix. Add kefir and beat with a blender to a homogeneous consistency, add flour and soda to the end and mix so that there are no lumps. Pour the dough into the multicooker bowl, lay apricots cut into slices on top, bake the pie until cooked. On average, it takes one hour.
After baking, we are also in no hurry to remove the cake from the mold - let it cool in it. Apricot cake cooked in a slow cooker is delicious with hot cocoa and cappuccino, but with freshly brewed tea is also very good.
From shortcrust pastry
Consider a simple recipe for a shortbread cake with apricots in a slow cooker that attracts with taste. For cooking you will need:
- 3 eggs;
- flour - 250 grams;
- granulated sugar - an incomplete glass;
- butter - 150 grams;
- Fresh apricots - 10 pieces of large size;
- 0.5 teaspoon of soda + a few drops of lemon juice;
- vanillin is placed at will and taste preferences.
Wash apricots, dry with a paper towel and dividing into two halves, remove the seeds. Put fruits prepared in this way to the bottom of the multicooker, oiled, cut up.
In a separate bowl, beat melted butter with vanilla and granulated sugar. Then one at a time, gradually, add eggs, kneading the mixture with a blender at low speeds. Then pour flour and baking powder into the mass, knead soft dough, trying not to “clog” it with prolonged kneading. Pour the finished dough into a slow cooker on apricots and align the top with a spoon.
Set the “baking” mode and the timer for 60 minutes, plus another 15 minutes for the “heating” mode. When the cake is baked, leave it in the multicooker with the lid open for another 15 minutes, and then remove and cut into portioned slices.
Cheesecake
This recipe is also quite simple, despite the presence of cottage cheese. In a wide bowl, mix 100 grams of melted butter, one egg and 50 grams of sugar, beat lightly with a blender and add 0.5 teaspoons of baking powder and 200 grams of flour. Knead the dough and send it to a cold place for about forty minutes.
In the meantime, prepare the filling, for which you need to lightly beat the following ingredients with a blender to a homogeneous consistency:
- 400 grams of fresh cottage cheese with a high percentage of fat content;
- 200 grams of sour cream;
- 110 grams of granulated sugar;
- 40 grams of starch;
- some vanillin;
- two to three eggs.
Put the crock-pot bowl with the dough, half a centimeter layer and, slightly pressing the dough with your fingers, make small sides, lay the filling on top, on top of which lay the halves of fresh apricots. Bake in a slow cooker for 60 minutes and cut chilled.
What is the difference between cakes from the oven and baked in a slow cooker?
Apricot pie, like with other fruits, is also practically no different from oven pies, except that there is no toasted golden crust - the edges of the multicooker pies are soft and tender. Otherwise, they are the same aromatic, airy and mouth-watering. Therefore, if in doubt, baking such pies in a slow cooker or in the oven - we focus on the dough: we need crispy golden edges or soft lightness, like a souffle.