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Easter cake in a slow cooker
Modern kitchen appliances significantly simplify the work of homemakers, especially when preparing for holidays, when a large feast needs to be organized quickly. For example, for Bright Easter, even the Easter cake in a slow cooker can be baked without much effort, without being distracted by temperature control and waiting for the necessary time.
Yield: 1 cake.
Cooking time: 4.5 hours.
Calories: 300 kcal per 100 grams of the dish.
Ingredients
For the sponge:
- flour (wheat) - 200 g;
- milk - 300 ml;
- dry yeast - 10 g;
- white sugar - 70 g.
For the dough:
- eggs size C - 4 pcs;
- white sugar - 100 g;
- vanillin - 1 packet;
- butter - 150 g;
- flour - 600 g;
- rum (or cognac or whiskey) - 15 ml;
- raisins - 100 g;
- candied fruits - 100 g.
Preparation
1. Prepare the ingredients for the sponge. The flour should be of the highest quality. Dry yeast can be replaced with fresh ones – you will need 3 times more, that is, 30 g.
2. Also gather all the components for the dough. Cut the butter into cubes so that it softens faster and reaches room temperature.
3. In a large bowl, mix the sugar with the yeast, add warmed milk (up to 35-40 degrees).
4. Sift the flour into this mixture.
5. Mix the sponge with a whisk until there are no lumps. Cover the bowl with a lid and leave in a warm place for half an hour.
6. Meanwhile, work on forming the dough. Separate the egg whites from the yolks, placing them in deep bowls for whipping.
7. For better stabilization of the egg whites, add a pinch of salt. Beat all with a mixer until a light foam forms. Then gradually add half of the specified amount of sugar.
8. And beat this time until stable peaks form.
9. Pour the remaining sugar and vanillin into the yolks. You can use the same mixer with the whisk that has remaining egg whites on it. However, unlike the yolks, the egg whites must be whipped with absolutely clean and dry whisks. The whipped yolks should become pale.
10. During the specified time, the sponge will rise significantly.
11. Transfer the whipped yolks into it and mix.
12. Add the softened butter to this mass.
13. Pour in the rum.
14. Sift one-third of the flour into this mixture and mix.
15. Now add the fluffy egg whites in portions, mixing the batter after each addition.
16. Sift the remaining flour into the resulting mass, but not all at once, rather in parts. Stir everything with a spoon. The dough should be sticky, but do not add more flour; otherwise, the Easter cake will be heavy, dense, and poorly aerated.
17. Grease the bowl of the slow cooker with refined oil.
18. Shape the dough into a round shape and place it at the bottom of the slow cooker.
19. Close the lid and select the "Dough" mode for proofing. In other models, this might be "Heating", "Yogurt", or "Multicooker". The temperature of these modes is set to 35-40 degrees by default, and the time should be set to 45 minutes.
20. Meanwhile, pour boiling water over the raisins and leave them to dry on paper towels.
21. Once they dry, mix the berries with a small amount of flour so they distribute evenly in the dough.
22. During the specified time, the dough has increased in size by 2 times.
23. Add the raisins and candied fruits to it.
24. Grease your hand with vegetable oil and mix all the contents of the bowl, trying to evenly distribute the filling throughout the dough.
25. Give the dough a rounded shape and close the lid of the slow cooker.
26. Leave the dough for a second proofing. Set the "Dough" mode again, but set the time to 1 hour.
27. As a result, the dough has risen well, about 3 times.
28. Close the slow cooker and set the "Baking" program, time - 1.5 hours, temperature - 140 degrees.
29. When the set time is up, do not open the lid immediately; leave the cake to stand for another 20 minutes. After this time, the Easter cake in the slow cooker will be ready. If the model has a cylindrical bowl, it will come out easily, but if it tapers towards the top, it's simpler to do this with an assistant who can gently press the soft walls of the cake inward so that it slides out of the mold. The cake can be decorated with traditional egg white icing.
