Sour cream in a slow cooker

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   How to make sour cream in a slow cooker? Prepare ingredients for making crusts. Instead of baking soda, you can use a tablespoon of baking powder. There is no need to extinguish the soda, since the dough contains sour cream - its acid will extinguish the alkali. Why is this necessary? When an acid and alkali react, carbon dioxide is released, which is what causes the biscuit dough to rise during baking.

2. STEP 2

   

   Place the butter in a saucepan with a thick bottom. Melt it over low heat. Cool until warm. It is enough to take this as the first step. While the eggs are being beaten, the oil will cool to the desired temperature. When choosing butter, pay attention to its quality - it should be natural, without milk fat substitutes.

3. STEP 3

   

   Break the eggs into a bowl. Add sugar. Beat eggs with sugar with a mixer until fluffy and light.

4. STEP 4

   

   Add sour cream and pour in warm melted butter. Mix with a mixer.

5. STEP 5

   

   Add soda and vanillin to flour. Sift the flour into the egg mixture. Sifting saturates the flour with air, which will make the sponge cake fluffier.

6. STEP 6

   

   Mix the dough with a mixer until completely homogeneous.

7. STEP 7

   

   Place a parchment circle at the bottom of the multicooker bowl. Grease the walls with melted butter; for this it is convenient to take the remaining butter that went into the dough. Pour the dough into the bowl.

8. STEP 8

   

   Bake the cake on a suitable setting for 65 minutes. For me this is “baking”, you look at your model. Then open the slow cooker and remove the crust using a steamer container. Return the crust to the bowl, inverting it. Bake for 15 minutes.

9. STEP 9

   

   Remove the finished cake from the multicooker and cool completely. Sour cream can be served in this form, sprinkled with powdered sugar on top. I'll continue making the cake.

10. STEP 10

    

    Using dental floss, cut the cake into two or three layers. I got a rather tall sponge cake, I cut it into three parts.

11. STEP 11

    

    While the cake is cooling, prepare the cream. Take chilled sour cream, it is thicker and the cream from it will hold its shape better. Do not use sugar for the cream - it will take a long time to dissolve in cold sour cream. If sour cream is suitable for cakes at 15%, then for cream choose thicker, from 20%.

12. STEP 12

    

    Pour powdered sugar and vanillin into sour cream.

13. STEP 13

    

    Using a spatula, stir the cream until smooth. Why didn't we take a mixer? So that the sour cream does not heat up. The heat will make it more liquid and flow from the cake.

14. STEP 14

    

    Grease the cake layers with sour cream.

15. STEP 15

    

    Grease the top cake with cream and decorate with a mesh of melted chocolate.

16. STEP 16

    

    Also decorate the sides of the cake with cream. Place the cake in the refrigerator for 2 hours to soak. Serve sour cream to the table. Bon appetit!

Comments on the recipe

Eleno4ka

09.08.2023

4.7

For homemade tea, I chose a recipe for sour cream in a slow cooker. Affordable, simple, convenient recipe. I only had 15% sour cream, 500 grams, I used it for both the dough and the cream. Instead of soda, on the advice of the author, I still decided to use baking powder. I baked sour cream in the “baking” mode at a temperature of 180 degrees for 45 minutes on one side and 20 on the other. The cake rose well and was baked. Since I only had 300 grams of sour cream for the cream, I cut the finished pie into two layers (although the height of the pie made it possible to cut it into three or even four layers - I’ll definitely take this into account next time, I like more cream)))) . The sour cream turned out to be aromatic, very tasty, very homemade, just like in my distant childhood))) The tea party was a success! Thanks for the recipe, katushafin!

Aliya

09.08.2023

4.5

Here's how to bake sour cream in a frying pan. Favorite cake