Sponge cake in a slow cooker

Step-by-step preparation

Cooking time: 1 hr 40 mins

1. STEP 1

   

   Biscuit products

2. STEP 2

   

   Separate the whites from the yolks

3. STEP 3

   

   Using a mixer, beat the egg whites until stiff peaks form.

4. STEP 4

   

   Continuously whisking, add sugar and vanilla sugar little by little.

5. STEP 5

   

   Then add the yolks one at a time and continue beating.

6. STEP 6

   

   Lastly, add flour in small portions and prepare the dough with a mixer.

7. STEP 7

   

   Grease the multicooker bowl with oil and pour in the dough.

8. STEP 8

   

   Set the "Baking" program, time 1 hour 10 minutes.

9. STEP 9

   

   Allow the multicooker to complete the program and remove the finished biscuit. Let cool.

10. STEP 10

    

    While the biscuit is cooling, prepare the cream and impregnation.

11. STEP 11

    

    For the cream you will need whites, separate them from the yolks. We will beat the whites, and the yolks will be useful for other purposes.

12. STEP 12

    

    Beat the whites with powdered sugar in a water bath. beat until stiff peaks form

13. STEP 13

    

    For impregnation, mix cognac with any fruit syrup.

14. STEP 14

    

    Cut the biscuit in half.

15. STEP 15

    

    Soak the bottom layer with syrup

16. STEP 16

    

    Then grease it with protein cream and sprinkle with grated chocolate

17. STEP 17

    

    Place the second half of the biscuit on top. Place protein cream on top, sprinkle with grated chocolate, garnish with cherries and chocolate pieces.

18. STEP 18

    

    Let the cake soak for 2 hours and you can enjoy dessert.

Comments on the recipe

Eleno4ka

02.09.2023

4.7

For a homemade tea party, I chose a recipe for sponge cake in a slow cooker. I baked the sponge cake the day before, today I made the cream and decorated the cake. I had to give up the cognac impregnation, since the kids arrived, and to prevent the cake from turning out to be dry, I greased the cakes with regular sour cream. We also really like the combination of sponge cake with protein cream, so we ate the cake with pleasure! Thanks to the author for the recipe!

IrinaPrimorochka

02.09.2023

5

I would like to see a piece in cross-section.

Maslova Tatyana

02.09.2023

4.9

Unfortunately, the cake has already been eaten. The cross-section of the biscuit is shown in the photo; I cut it into 2 layers. It bakes perfectly in a slow cooker, it turns out porous and absorbs all the impregnation. And with cream, a piece looks like an ordinary piece of sponge cake with cream.

mother of a sweet tooth

02.09.2023

4.9

Tatyana, hello! Your cake is beautifully decorated and so bright! Please tell me, what is the diameter of the bowl in your multicooker?

IrinaPrimorochka

02.09.2023

5

I’ve just never used protein cream to layer cake layers, so I wanted to see how it behaved there. It seems to me that everything will crumple and fall apart.

Maslova Tatyana

02.09.2023

5

Egg whites whipped in a water bath hold their shape and do not spread out, of course, protein cream is not whipped cream or buttercream, the cakes are pressed down, for this you can put harder ingredients in the layer, such as chocolate, nuts, raisins. During long-term storage, the protein cream is absorbed, so it is better to prepare the cake immediately before the upcoming tea party.

IrinaPrimorochka

02.09.2023

5

Thank you! I'll know now!