Cooking Easter cake is a rather complicated process: repeated kneading, baking, decoration. But thanks to the slow cooker you can ease your task. So, today we are preparing the right Easter cake in a slow cooker.
Easter cake in a slow cooker - general principles of cooking
The main thing is to knead the dough correctly, the assistant cake will bake.
• Select only fresh products for the test.
• All ingredients should be at the same room temperature, with the exception of glaze proteins.
• First prepare the dough, let the mass brew.
• After kneading the dough, connect with a dough.
• Let the dough rise.
• Remember, let it rest.
• It is advisable to repeat the lifting procedure several times.
• Put the finished dough into a greased bowl, let it warm up a little in the appropriate mode.
• Bake for about an hour.
• Cool, remove, decorate.
In general, there is nothing complicated. Fresh ingredients, the right dosage, several approaches, an expectation of one hour - and on the table there is a beautiful, delicious Easter cake from a slow cooker!
1. Easter cake in a slow cooker with white chocolate
Ingredients:
• milk - half a glass;
• 2 cups of flour;
• 2 chicken eggs;
• 1 cup of sugar;
• 5 g of salt;
• 15 ml of cognac;
• floor tiles white chocolate without fillers;
• 5 g vanilla;
• a little less than half a pack of fresh yeast;
• half a glass of raisins;
• butter - half a pack.
Cooking method:
1. In a deep cup, mix the yeast with 1 tablespoon of sugar. Pour with warmed milk. Close the cup with a clean cloth and let it go for 15 minutes.
2. Combine the remaining sugar with eggs and beat, add vanilla and beat again for 5 minutes.
3. In the egg mass we put the melted butter and cognac. We put a special nozzle on the mixer for kneading dough and mix well. Pour the finished dough and again stir with a mixer.
4. Add the prepared flour.
5. Close the prepared dough with a towel and leave for 30 minutes to come up.
6. Meanwhile, grind the chocolate.
7. After a few minutes, knead the dough on the table a little, mold it into a rectangle and sprinkle the surface with chocolate a little.
8. After we have finished the rectangle, we half-fold it in the form of an envelope, sprinkle it with the second part of the chocolate and raisins, and fold it to the end with an envelope.
9. From the resulting envelope, we form a ball and put it in the capacity of the multicooker.
10. First, set the slow cooker to “warm up” for about 4 minutes to allow the dough to rise (in the absence of such a mode, you can set the “yogurt” mode).
11. When the dough rises to half the height of the container, set the device in the "multi-cook" mode so that the dough rises even better.
12. Switch the machine to the "baking" mode and bake for about an hour.
13. 15 minutes before the end of baking, we turn the Easter cake with a special device to form a crispy crust.
14. The surface of the cake is poured with marshmallow mastic, which is prepared according to the following technology: put the marshmallow slices in a metal cup, put in the microwave for a few seconds, soften. Add butter, stir well, pouring icing sugar. As soon as the mass becomes very thick, knead with hands, wrap in a plastic bag and put in the refrigerator for 60 minutes. After this time, we take out the mastic, roll it into a thin cake and completely cover it with Easter cake, sprinkle with sprinkle on top.
2. Classic Easter cake in a slow cooker
Ingredients:
• flour - 8 tbsp. spoons;
• 1.5 cups of milk;
• 35 g of pressed yeast;
• sugar - not a full glass;
• 1 pack of butter;
• 3 chicken eggs;
• salt - half a teaspoon.
Cooking method:
1. In a small metal cup, heat the milk, put yeast, flour, sugar in it, stir, cover with a clean cloth and let stand for 1 hour.
2. Beat egg yolks with a whisk until snow-white foam, introduce them into the prepared dough along with melted butter, salt, stir well.
3. Beat the whites with a mixer in a steaming foam and slowly introduce into the dough (if the dough turned out to be liquidy, you can add more flour).
4. Close the dough again and let it go 60 minutes.
5. Grease the capacity of the multicooker with butter.
6. We knead the dough well and put it in a container.
7. Slightly heat the multicooker in the "multi-cook" mode, and then switch to the "baking" mode and bake for about 1 hour.
8. Cool the baked Easter cake, cover with glaze from whipped proteins with sugar, decorate with sprinkles.
3. Royal Easter cake in a slow cooker
Ingredients:
• raisins - half a glass;
• flour;
• high fat cream - 2 glasses;
• cardamom in grains - 10 pcs.;
• instant yeast - half a pack;
• nutmeg - 5 g;
• 15 eggs;
• a pack of butter;
• candied fruit - half a glass;
• almonds - 50 g.
For chocolate citrus glaze:
• butter - 130 g;
• black chocolate without fillers - 1 bar;
• juice from two oranges;
• sugar - 7 tbsp. spoons.
Cooking method:
1. In a deep metal cup, warm the cream, pour in the yeast, 400 g flour, stir well, cover with a towel and let stand for 40 minutes.
2. Beat egg yolks with sugar until white and until sugar is completely dissolved.
3. During grinding of the yolks we put melted butter into the mass.
4. We clean and crush cardamom grains in a special mortar.
5. We also grind the fried almonds in a blender, but not very finely.
6. Pour raisins with hot water and leave to swell for 15 minutes.
7. In the prepared dough, we first introduce the yolks, cardamom, nutmeg, stir and put the candied fruits, raisins and the second part of the flour, knead the dough. Cover with a cloth and leave for another 30 minutes.
8. Preparation of chocolate-citrus glaze: we break the chocolate into small pieces, squeeze orange juice to it, put butter, sugar, stir well and put on low heat, warm until chocolate is completely dissolved, with frequent stirring to a thick consistency. If the finished glaze turned out to be very liquid, then you can add more sugar or powdered sugar.
9. We grease the multicooker capacity with oil, put one part of the dough, warm it up a little.
10. Switch the machine to the "baking" mode and bake a little more than an hour.
11. The baked Easter cake is carefully removed from the container, cooled.
12. In the same way we bake another part of the dough.
13. We grease the finished cakes with the prepared glaze, you can sprinkle with sprinkles or decorate with different figures from mastic.
4. Easter cake in a slow cooker with cottage cheese and cocoa
Ingredients:
• 12 tbsp. tablespoons of cottage cheese;
• 2 eggs;
• flour - 450 g;
• 250 ml sour cream;
• cocoa - 3 teaspoons;
• 300 g of sugar;
• a little less than half a glass of honey;
• butter - the floor of the package;
• soda - 10 g;
• cinnamon, ginger, ground cardamom - 5 grams each.
For protein cream:
• squirrels from eggs - 2 pcs.;
• sugar - 3 tbsp. spoons;
• juice from lemon - 1 teaspoon.
Cooking method:
1. Put honey and 1 tbsp in a metal cup tablespoon butter, put on a slow fire and melt.
2. Mix the flour with cocoa.
3. Pour soda into the honey and cream mass and let stand for 40 minutes.
4. Add eggs with sugar to the prepared mass, mix and leave for 15 minutes.
5. Lay the cottage cheese, mix well until tender texture.
6. Introduce sour cream and melted remaining oil.
7. After a few minutes, add flour with cocoa, cardamom, ginger and cinnamon.
8. Grease the multicooker capacity with oil and put the finished dough out, warm it up a little.
9. Set to the "baking" mode and bake for 60 minutes.
10. The baked Easter cake is cooled right in the slow cooker.
11. While the cake is cooled, we prepare a protein cream: beat egg whites with sugar for 3 minutes. 1 minute before the end of the whipping, pour a little citric acid for foam stability.
12. Pour the finished Easter cake with cream, sprinkle with sprinkle.
5. Viennese cake in a slow cooker on baked milk
Ingredients:
• baked milk - half a liter;
• granulated sugar - half a kilogram;
• butter - 1.5 packs;
• 7 eggs;
• fresh yeast - a little more than half a pack;
• salt - 10 g;
• raisins - half a glass;
• vanilla - 1 teaspoon;
• flour - 15 glasses.
Cooking method:
1. Heat the baked milk, put the yeast, melted butter, sugar and eggs beaten with a fork. Stir everything, close the lid and let stand for 8 hours.
2. Pour salt into the settled dough, put raisins, vanilla, sugar, flour, swollen in boiling water, and knead the dough with your hands.
3. Close the lid again and let stand for about 2 hours.
4. After three lifts of the dough, put it in the greased capacity of the multicooker up to 1/3 of the volume, warm it up a bit in the "multi-cook" mode (or any other).
5. Switch the machine to the "baking" mode and bake a little more than an hour.
6. We bake the baked Easter cake and pour it with protein glaze, decorate with sprinkles.
6. Chocolate cake in a slow cooker on kefir
Ingredients:
• 2 eggs;
• 7 tbsp. tablespoons of sugar;
• 125 g butter;
• 1 cup of kefir;
• soda - 10 g;
• flour - 12 tbsp. spoons;
• 250 g of raisins;
• 4 teaspoons of cocoa powder;
• vanilla - 15 g.
Cooking method :
1. In a medium-sized cup, mix eggs and sugar, beat well.
2. Put the butter in liquid form, pour in kefir, pour cocoa powder with soda.
3. Add raisins swollen in boiling water, mix thoroughly until a homogeneous, thick mass.
4. Pour the dough into a missed multicooker cup, set the “baking” mode to 1 hour.
5. Cool the finished cake, cover with whipped protein cream with sugar and citric acid, decorate with food beads.
Kulich in a slow cooker - secrets, tricks
• It is better that the cake is cooled right in the bowl of the multicooker - so it certainly will not break and does not crumble.
• You can add candied fruits, dried fruits, nuts to the dough. It is better to mix additional components after 2-3 lifts.
• Easter cakes are decorated not only with protein glaze, any coating can be used: chocolate, sprinkles, confectionery confetti and others.
