Honey sponge cake in a slow cooker recipe. Honey cake in a slow cooker - simple and tasty recipes for fragrant and lush cake

Today we will bake a honey biscuit in the most beloved kitchen assistant - the Panasonic multicooker. After all, she not only cooks delicious first and second courses, but also bakes wonderful pies and airy, fluffy biscuits for homemade cakes. When cooking, it is not necessary to bake numerous cakes in the oven - this will make a miracle pot for you, despite the fact that it will save you time and you can prepare a delicious cream for the future cake. A honey sponge cake cooked in a slow cooker turns out to be a beautiful honey-caramel color, very tall, airy, tender and insanely fragrant. Try to cook this delicious honey biscuit in a slow cooker, and you will forever entrust this work only to your miracle assistant.

Ingredients:

• 6 tablespoons of honey.
• 1 cup of sugar.
• 1 teaspoon baking soda (or 2 teaspoons baking powder).
• 2 cups of flour.
• 5 eggs.
• vanillin.

(200 ml glass)

How to cook a honey biscuit in a slow cooker:

Measure out six tablespoons of honey, add soda (or baking powder) and heat this mixture on the stove, stirring with a spoon. The mass should foam and increase in volume by two to three times.

Beat eggs with sugar. Beat with a mixer for 7-10 minutes . Pour in honey. Add vanillin.

Add flour in small portions and gently mix the dough with a SPOON.

Lubricate the bowl with any oil, lay out the dough.

Bake honeybiscuit in a multicooker Panasonic in the "baking" mode 60 + 20 minutes (80 minutes in total). If you look closely, you can see from the marks on the bowl how well our honey biscuit has grown.

After the signal, carefully remove the biscuit from the bowl with the help of a steamer basket and cool. If the basket does not fit (due to the height of the biscuit) then wrap the bowl with a large kitchen towel and turn the biscuit over onto the towel.

Bon appetit!!!

- This is a delicate and fragrant biscuit that can be prepared even when guests are literally on the doorstep. Thanks to honey, it has a light structure and a wonderful caramel color on all sides. The process of its preparation is simple, and the result will pleasantly surprise you!

Honey is a unique product, which at all times was famous for its healing properties and was very popular among the people.
Russian life is now impossible to imagine without honey, it was both food and drink at the same time, and also served as a wonderful treat for invited guests.

Honey pies were an obligatory part of ritual dishes at Slavic holidays, such as the opening of the earth (Yarila Veshny), the harvest festival (Honey Spas), the autumn equinox (Oseniny).

Honey in combs, honey gingerbread, gingerbread, pies, kvass on honey and drinking honey - this is not a complete list of decorations for any table.

Cooking time: 1 hour.
Servings Per Container: 4 .

Calories per 100 g: 260 kcal.

Honey Biscuit Ingredients:

• honey - 300 ml;
• egg - 1 pc.;
• sugar - 50 grams;
• butter - 50 grams;
• baking powder - 1 sachet;
• flour - 500 grams;
• black strong tea - 50 ml (the taste of tea in the biscuit is not noticeable, it only sets off the sugary taste of honey);
• nuts - 200 grams.

Start by whisking the eggs and sugar in a separate bowl.

We combine all the liquid ingredients (honey, butter, tea, an egg beaten with sugar) and again beat everything thoroughly with a whisk until a homogeneous mass is obtained.

Next, add in small parts flour, which must first be sifted with baking powder. We bring the dough to the desired consistency (thick sour cream). Everything is good, but knead very carefully.

The next step is to prepare the nuts, for this they need to be chopped a little in a blender.

We divide the nuts into two parts, put one of them on the bottom of the multicooker.

Pour the dough with the next layer and sprinkle it with the rest of the nuts.

We turn on the “baking” mode in the slow cooker and let it warm up a little (about 5 minutes). We rearrange the container with the dough in the slow cooker and close it. The whole process of baking a honey biscuit will take about one hour.

We check the readiness of the honey biscuit with a wooden skewer.

We turn over and carefully remove the biscuit with the help of a steam nozzle to the multicooker.

Mode into portioned pieces and serve.

The honey biscuit is ready, it will definitely please you with an unforgettable aroma and unique taste!

Honey biscuit is in perfect harmony with sour cream, so before serving it can be poured with homemade sour cream. And you can cut the cooled biscuit lengthwise into two cakes and grease them with sour cream.

Many slow cookers have long noted that a biscuit in a slow cooker turns out much better than in the oven. I can only confirm these statements. And I offer a honey biscuit to your “piggy bank of recipes”. It differs from a number of pastries with the same name in that it is prepared without baking powder, soda, butter or vegetable oil. In addition, eggs are not separated into whites and yolks. However, there are a number of points that must not only be taken into account, but also observed. As the recipe progresses, important points will be noted by me. The finished biscuit is very tender and not as dry as the classic one.

Ingredients:

• 6 pcs. chicken eggs
• 190 gr. wheat flour
• 160 gr. Sahara
• 3 tbsp liquid honey

Cooking honey biscuit in a slow cooker.

1. Prepared such a minimal set for a biscuit. There is no oil in the list of ingredients, but you can see it in the photo. I will grease the bowl with this oil before I start preparing the biscuit dough. Flour must be sifted. And it's better not even once, but two or three (the first moment). Honey, if candied, should be melted in a water bath.

2. I start the biscuit test. I break all six eggs into a deep bowl, pour about 1/3 of the measured sugar, add honey. I start whipping. Since it is very difficult to beat with a hand whisk to the desired condition, I use a mixer. Beat first at medium speed, then increase the speed to maximum. While beating, without stopping, add the rest of the sugar in parts. The mass should turn white, greatly increase in volume and be dense. The process takes at least 10 minutes. However, it all depends on the power of the mixer. And there is such a moment (second) - you need to feel when to stop whipping, because if you overdo it, the mass can fall off.


3. So, the eggs with sugar and honey are beaten to the desired condition. I remove the mixer and pick up a silicone spatula (you can use a spoon). Gradually pour out the flour. After each addition with a spatula, I DO NOT mix, but rather fold the dough from the bottom up. I do it carefully and not for a long time. Indeed, with prolonged and thorough mixing, air bubbles are destroyed. This is the third point that must be taken into account when preparing a biscuit, and not only this one, but any one in general.


4. Further, the fourth moment - I send the biscuit dough for baking IMMEDIATELY after cooking. The bowl is oiled in advance, carefully shift the dough. I turn on the multicooker for one hour in the "Baking" mode.

During baking, in no case do not open the lid, we are not interested. And this is the fifth point.

5. Only after the signal I open the lid (although today it’s not very successful - condensate has dripped onto the top) and I look at the readiness. The biscuit has moved away from the walls of the bowl, and this is a sign that it has baked. Therefore, there is even no need to check "on a match." I take out the bowl and leave the biscuit to cool, but not for long.

6. Next, using a double boiler, I remove the pastries, transfer them to a metal grate. It will be possible to cut into cakes only after at least four hours (the sixth moment). I prefer to leave overnight, until the morning.

Then there is an exciting pastime for assembling the cake. But I will not impose my tastes and my favorite cream. Make a cream layer and decoration, as you want. As they say, everything is in your hands.

In any slow cooker, pastries are always excellent, especially biscuits. And, as you know, they are the basis for many cakes. The honey cake in the Redmond slow cooker is no exception - a lush, airy biscuit with a light honey taste.
Medovik is quite easy to prepare, it always turns out high and tasty. From the products indicated in the recipe, a pie comes out, which can be easily cut into two cakes and smeared with any cream. If you want a very tall cake with more layers, then double the ingredients and increase the cooking time by 15 minutes.
In most cases, honey cakes are smeared with sour cream, less often with butter.
In this recipe, we will show how easy it is to cook a delicious and tender honey biscuit in a slow cooker with sour cream. Cooking is very simple, the biscuit cake is lush and airy, honey gives a warm creamy shade to the cake.

Easy

Ingredients

• Wheat flour - 180 g;
• Eggs (not large) - 3 pcs.;
• Honey - 2.5 tablespoons;
• Soda - 1 tsp;
• Sugar - 140 g;
• For cream:
• Sour cream (25%) - 450 g;
• Powdered sugar - 150 g;
• Vanilla sugar - 2 tsp

Cooking

In a clean, dry bowl, mix eggs and sugar. Beat the ingredients with a mixer until the sugar grains are completely dissolved.

When the mass turns white, becomes thick and lush - you can proceed to the next stage of preparing the honey cake.


Melt honey in a water bath or microwave. It is not necessary to bring to a boil, it is enough to heat it to a temperature of 50-60 degrees. Then add a teaspoon of baking soda to honey, stir quickly. The mass will immediately begin to foam.


Gently fold the honey-soda mixture into the beaten eggs. Stir with a wooden or plastic spoon.

The slow cooker does an excellent job with any dishes - both with the first, and second, and with pastries. Biscuits are especially successful in it. Always lush, tall, soft, tender, rise evenly, do not burn, are perfectly removed from the mold, in general, the dream of any housewife. Of the many biscuit recipes today, I present to you the most fragrant honey biscuit. How to make a honey biscuit in […]

Ingredients

5 eggs
1 cup of sugar
2 cups of flour
6 tablespoons honey
1 teaspoon soda

The slow cooker does an excellent job with any dishes - both with the first, and second, and with pastries. Biscuits are especially successful in it. Always lush, tall, soft, tender, rise evenly, do not burn, are perfectly removed from the mold, in general, the dream of any housewife. Of the many biscuit recipes today, I present to you the most fragrant honey biscuit.

How to cook a honey biscuit in a slow cooker:
We put honey in a metal bowl, pour soda into it and put it on the stove.


Heat over low heat, stirring, until the mass foams and increases in volume several times.

Beat eggs with sugar with a mixer until a stable dense white foam. Depending on the power of the mixer, this may take 6-10 minutes. Well-beaten eggs are the key to any successful biscuit.


Add honey, flour to the beaten eggs and mix gently with a spoon.

It is not recommended to mix the biscuit dough with a mixer after adding flour, it is believed that this will make the biscuit less fluffy. Although sometimes, after adding flour, I continue to mix the dough with a mixer at the lowest speed, and the quality of my biscuits does not suffer.


Lubricate the multicooker form with any oil, spread the dough. Cook the honey biscuit in the multicooker in the “baking” mode for 80 minutes. It is impossible to set such a time right away, so first we set it for 60 minutes, after the signal we turn off the program, wait a minute and turn on the “baking” again for 20 minutes. After 80 minutes, remove the honey biscuit from the slow cooker. Usually, baked goods are removed using a steaming tray. In this case, it was not needed, because the biscuit turned out to be very high, and the tray did not enter the multicooker pan. I turned the biscuit over on a towel stretched around the multicooker bowl, and then put it on a wire rack to cool so that the bottom does not fog up. Delicious, soft, fragrant honey biscuit is ready. It is good on its own with a cup of tea or milk, and is also a great base for honey cake.


Bon appetit!