Easter cake in a slow cooker

Step-by-step preparation

Cooking time: 5 hr

1. STEP 1

   

   How to make Easter cake in a slow cooker? Prepare all the necessary products. For the dough, all ingredients should be at room temperature. It is better to sift the flour twice, so the cake will turn out more tender and airy. Take light raisins; dark ones can give a blue crumb.

2. STEP 2

   

   Soak the raisins in hot water for 8 minutes, then rinse in warm water in a colander and dry well on a towel. Sort through the raisins and remove the stems if necessary. Place dry raisins and chopped candied fruits in a dry colander, sprinkle with flour and mix. Shake off excess flour.

3. STEP 3

   

   First, prepare the dough. Heat the cream to approximately 35 degrees. They should be warm to the touch, but not scalding, otherwise the yeast in them will die. Read about all the intricacies of working with yeast in a separate article, link at the end of the recipe. Pour the yeast into a spacious bowl, mix it with 1 tbsp. Sahara. Continuing to stir, gradually pour in all the cream, then add 4 tbsp in parts. with a heap of flour.

4. STEP 4

   

   Mix everything with a whisk until smooth, cover the bowl with a towel and leave for 30-40 minutes in a warm place without drafts. The finished dough will rise into a fluffy, bubbly cap.

5. STEP 5

   

   You can proceed to preparing the dough. Melt the butter and cool to room temperature. Beat the eggs into a small container. In a separate bowl, mix sugar, a pinch of salt, and vanilla. Vanillin can be replaced with vanilla sugar. Read how to do this correctly in a separate article at the link after the recipe. While stirring the eggs with a whisk, add sugar and melted butter. Mix everything thoroughly and leave warm.

6. STEP 6

   

   Add the egg-butter mixture to the prepared dough and stir.

7. STEP 7

   

   Then add the sifted flour in parts. When it becomes difficult to stir with a whisk, take a wooden spoon or spatula.

8. STEP 8

   

   Add flour until you can mix the dough with a spoon. There is no need to knead with your hands, this guarantees that you will not add excess flour, and you may need a little more or less. You can read more about flour and its properties in a separate article, link at the end of the recipe. Leave two pinches of flour - it will be needed later. You should have a thick, sticky dough that forms a ball around a spoon.

9. STEP 9

   

   Grease the bottom and walls of the multicooker bowl with vegetable oil. Gather the dough into a ball and place in a bowl. Turn on the "Multi-cook" mode, select a temperature of 35 degrees, set the time to 1 hour 20 minutes. Leave the dough to rise. The mode in your multicooker may be different, use your technique as a guide. Read more about the features of various multicookers in a separate article at the link at the end of the recipe.

10. STEP 10

    

    After the signal about the end of the mode, take out the dough; it should double in size.

11. STEP 11

    

    Transfer the dough to a lightly floured table, add candied fruits and raisins and stir them into the dough. Add 1 tbsp. cognac and knead the dough a little more. This is where you will need the remaining flour from the total volume.

12. STEP 12

    

    Gently round the bun, folding the edges of the dough down so that the finished cake is even.

13. STEP 13

    

    Rinse the multicooker bowl, dry it and grease it again with oil. Transfer the dough into it and set it to rise again for 35 minutes, “Multi-cook” mode, temperature 35 degrees.

14. STEP 14

    

    The dough will still increase, but there is no need to open the bowl after the signal.

15. STEP 15

    

    Just turn on the "Bake" mode for 1 hour 40 minutes.

16. STEP 16

    

    At the end of the program, the cake will look like this - the top is not browned, as it should be, but it is baked and will still be covered with glaze. Leave the cake for another 20 minutes in the multicooker on the “Heating” mode (open the lid slightly, adjusting the pressure with the handle).

17. STEP 17

    

    After 20 minutes, remove the finished cake by inverting the bowl onto the steamer tray. Cover the cake with a towel and let it cool. Cover the cake with any icing only when completely cooled. I covered this cake with protein glaze: I beat the egg white until foamy, first at low speed, then gradually increased it. Continuing to beat, I added sifted powdered sugar in parts. At the end I added 1 tbsp. lemon juice. The glaze sets quickly, so cover the cake with it right away.

18. STEP 18

    

    This is how the cake will look when cut. I made this recipe for the first time, and the family really liked the cake. It even reminded me of the taste of Alexandria, just as creamy, but cooked much faster.

Comments on the recipe

TanyaL

27.08.2023

4.9

I also know the recipe for Easter cake made with cream and candied fruits. See the recipe for Easter cake in the oven.

Eleno4ka

27.08.2023

4.5

I baked Easter cake in a slow cooker. I did everything according to the author’s recipe, only the flour was a different brand. Apparently I could have used a little more flour to make the dough denser. During baking, the cake rose so high that the top rested on the lid of the multicooker))). Lush, light, very tasty. Thanks for the recipe, Blue-Eyed!

Esenija

27.08.2023

4.6

turned out great! I also did something like that in the cartoon... and also Redmond!!

BLUE-EYED

27.08.2023

4.5

Thanks Lena ! I also really liked baking, the process and of course the taste.. I think I will continue experimenting.

Maria Bolshakova

27.08.2023

4.5

Thank you very much for the recipe, I love baking pies and bread in a multi-cooker, but I haven’t thought about Easter cake. I'll definitely try it!

Aposta Ferbinni

27.08.2023

4.7

Hello! Tell me, if the multicooker does not have a multicooker function, what can it be replaced with? (baking/roasting, steaming/dessert?)

olga

27.08.2023

5

good afternoon, please tell me, my multicooker temperature is set to either 30 or 40 degrees. Which one is better to choose? Thank you