Honey cake in a slow cooker without eggs. "Honey cake" with cinnamon in a slow cooker

Time: 60 min.

Servings: 6-8

Difficulty: 2 out of 5

Medovik: classic and original recipes in a slow cooker

Surely each of you at least once, but tasted this wonderful dessert, smelling of sweet honey. Baking a honey cake in a multicooker is quite simple - after all, this magic pot, as if enchanted, will never let pastries burn out in a multibowl!

Today we present you a simple recipe for making a honey cake, and a more interesting version of it - with prunes and walnuts, and which one you decide to cook depends on your taste preferences and desires.

A simple honey cake in a slow cooker.

Dessert is delicate air biscuit, and has only one drawback - it ends too quickly, so have time to grab at least one piece!

So, to cook honey, you will need following products:

Ingredients:

From specified quantity products will make 10 servings. The energy value per 100 grams of the product will be 478 calories, so do not get carried away with such a dessert.

Step 1

Chicken eggs should be at room temperature, so take them out of the refrigerator in advance. Now we alternately break them into a bowl, add a glass of sugar, and beat with a mixer or blender.

In extreme cases, you can use a whisk, but it will take much less time, because we need a thick, airy mass white color into which eggs and sugar will turn.

Step 2

The recipe involves the use of liquid honey to cook a honey cake in a slow cooker. But, in the absence of it, you can get by with an old candied honey, you just need to melt it in a water bath or in microwave oven. The main thing is to prevent it from boiling.

Now carefully pour in honey, baking powder, a pinch of salt, and vanilla sugar into beaten eggs, mix the contents of the bowl thoroughly.

On a note: if this cooking method seems a little boring to you, then it is permissible to add a little cinnamon to the dough - it will perfectly shade the taste of honey .

Step 3

Sift the wheat flour and add in small portions to the dough, mixing everything with a spatula. It should be similar in texture to pancake batter.

We cover the bottom of the multicooker parchment paper, and carefully pour the base for the cake.

We close the lid, and we will cook in the "Baking" mode for 40-50 minutes. The lid must not be opened under any circumstances. fluffy biscuit fall off, and you get a thin unappetizing pancake.

Unfortunately, the recipe does not have an exact cooking time. How to check the readiness of the biscuit? After 40 minutes, open the multicooker bowl, and gently poke the base with a wooden stick.

If dry, then it's time to take it out, if wet, let it bake a little more (10-15 minutes).

On a note: if you want to reproduce the recipe, but parchment paper, as luck would have it, no - it does not matter. Just grease the bowl with a solid piece of butter before making a honey cake in a slow cooker.

Step 4

When the multicooker notifies you when ready honey cake in a slow cooker, carefully take it out with the help of a container for cooking in the park, and leave it to cool to room temperature.

In the meantime, you can prepare the cream, which, in fact, we will do.

Step 5

In a deep bowl with a mixer (or blender), whip the cream with condensed milk and vanilla sugar.

We strive to increase the mass in volume. And when the biscuit has cooled, carefully cut it into several thin cakes, as shown in the photo below.

Now we smear each cake with cream, and we smear the last one with a delicious mass on top and on the sides, so that the cake turns snow-white.

Optionally, you can additionally decorate the product with crushed walnuts or chopped chocolate. We put the finished dessert in the refrigerator for at least 6 hours, and preferably all night, so that the honey cake in the slow cooker is well soaked.

Photo recipe second

Honey cake with prunes and nuts.

Perhaps this is one of the most advantageous combinations among themselves: all three main components - honey, nuts and prunes complement each other, despite the bright aroma.

To prepare this miracle, you will need the following components:

Dough

Chicken eggs - 3 pieces.
Honey - 4 tablespoons.
Wheat flour - 2 cups.
Sugar - 1 cup.
Butter - 100 grams.
Soda - 1 teaspoon.

Cream

Fatty sour cream - 600 grams.
Prunes - 250 grams.
Walnut - 1 cup.
Powdered sugar - 100 grams.

In total, you will get 8-10 servings of a sweet dessert. The energy value will be slightly higher than that of classic recipe- about 500 calories per 100 grams of a seemingly light cake.

Step 1

The cooking technology is slightly different from what the recipe described above, but also nothing complicated.

Grind softened butter with sugar until homogeneous mass. In a separate bowl, beat eggs with sugar until fluffy.

Heat honey in a separate saucepan with a spoonful of soda until the honey increases in volume. Then leave it to cool to room temperature, after which we combine it with the base for the biscuit.

Lastly, add in small portions of pre-sifted wheat flour.

The recipe advises adding 2 cups of flour, but if the eggs are slightly larger, then an increase in the amount of this component is acceptable. The consistency of the dough should be slightly thicker than the dough for pancakes.

Step 2

As the recipe above describes, we cover the multi-bowl with parchment, or grease it well butter and pour out the dough.

It remains only to prepare a biscuit - close the lid of the multicooker, and select the "Baking" mode for a period of 80 minutes.

After the beep sounds, do not rush to open the bowl: leave the honey cake in the slow cooker for another 15 minutes in the “Heating” mode.

Then we take out the honey cake with the help of a steaming basket, and let it cool to room temperature.

Step 3

Preparing cream for a cake is simple: beat sour cream with powdered sugar. Optionally, you can add a little vanilla sugar if you like vanilla flavor - the recipe will not suffer from this.

Wash prunes, pour boiling water for a couple of minutes to make it softer. Now cut it into small pieces.

Peeled walnuts can either be chopped with a knife or chopped in a blender - depending on whether you like large pieces nuts in the cake, or not.

We combine all the components of the cream with each other, or, if you want to achieve even more beautiful appearance, nuts and prunes are left aside.

Step 4

In the meantime, the base has cooled down, and it can be cut into several cakes.

As the recipe above describes, we grease each layer with cream, additionally sprinkling them with a mixture of prunes and walnuts, and then the top and sides of the product.

We put the finished dessert in the refrigerator for 6-8 hours, or all night, and take it out in the morning and enjoy. The main thing is not to let the household get to the cake before it has time to soak. As you can see, the honey cake in the slow cooker was very easy to make.

See another version of this dish:

This cake differs from other pastries in a pronounced honey taste and aroma. Delicate, light, airy honey cake has one big drawback - it disappears from your plates with great speed. But even this is no longer a problem - a honey cake in a slow cooker is prepared quickly and without much hassle.

This is the easiest honey cake recipe ever. If you have never made this cake, then start with this option. The result will not disappoint you.

Dough Ingredients:

eggs - 5 pcs.;
sugar - 1 cup;
honey - 5 tbsp. l.;
flour - 2 cups;
salt - a pinch;
vanilla sugar - 0.5 packs;
baking powder - 1 tsp

Cream Ingredients:

cream - 500 g;
condensed milk - 200 g;
vanilla sugar - 0.5 packs.

Cooking classic biscuit in the multicooker:

Sift flour with baking powder into a bowl and let sit for 30 minutes.
Beat eggs with sugar with a mixer. The mass should turn white and increase 2-3 times from the initial one.
Mix the egg mass with vanilla sugar, salt and honey. If you come across thick honey, then first melt it in a water bath.
Gradually add the flour to the beaten eggs, stirring the dough with a spatula. You should get a dough similar to sour cream in consistency.
Cover the bowl with parchment, pour the dough into it.
Turn on the "Baking" mode for 50 minutes, during which it is forbidden to open the lid.
After the end of the process, check the readiness of the biscuit with a wooden stick or a toothpick. If it is damp, extend the baking process for another 15 minutes.
Eject Ready honey biscuit out of the bowl using the steam container and let it cool down.
While the cake is cooling, prepare the cream. Whip cream with condensed milk with a mixer. The creamy mass should become lush and increase in volume. Add vanilla sugar and stir. Whip the cream gently, on low speed, so that it does not turn into butter.
When the honey biscuit has cooled to room temperature, cut it into several thin cakes.
Assemble the cake, brushing each cake with cream. Don't forget to grease the sides of the biscuit too.
Sprinkle the top and sides of the cake biscuit crumb or ground nuts.
Put the honey cake in the refrigerator for 5-6 hours, and even better overnight, so that it is well saturated and becomes soft.

Honey cake in a slow cooker with nuts and prunes

Honey cakes go well with nuts, and prunes add light cake sourness and rich taste. Surprise your guests - cook a honey cake in a slow cooker with nuts and prunes.

Dough Ingredients:

eggs - 3 pcs.;
flour - 2-2.5 cups;
sugar - 1 cup;
honey - 4 tbsp. l.;
butter - 100 g;
soda - 1 tsp

Cream Ingredients:

prunes - 300 g;
sour cream - 600 g;
powdered sugar - 100 g;
walnut - 1 cup.
vanilla sugar - 1 pack.

Cooking a honey cake in a slow cooker with prunes and nuts:

Rub softened butter with sugar in a bowl.
Beat the eggs with a mixer, gradually adding the oil mass.
Place honey in a multicooker bowl, add soda. Set the "Heating" function and heat the honey with soda until it increases in volume. Then pour the heated honey into a separate container and let it cool.
Add cooled honey, stir.
Gradually add the sifted flour, stirring the dough with a spatula. Depending on the size of the eggs and the consistency of the honey of flour, you will need from 2 to 2.5 cups - the dough should turn out a little thicker than for pancakes.
Line a bowl with parchment paper and pour the batter into it.
Set the "Baking" function. In order for the dough to bake, you will need 80 minutes. If the multicooker has a maximum baking time of no more than 50 minutes, then after the completion of the process, extend the baking time by another 30 minutes.
After the process is completed, leave the biscuit in the slow cooker for another 15 minutes.
Remove the biscuit with the help of a steamer container and leave it on it until completely cooled.
Prepare the cream: Whisk sour cream with powdered sugar and vanilla sugar.
Wash the prunes and pour over with boiling water. Let it cool, then cut into small pieces.
Grind dried walnuts with a blender or rolling pin.
Divide the cooled biscuit into several cakes.
Assemble the honey cake, brushing each cake with cream, sprinkling with nuts and pieces of prunes.
Place the honey cake in the refrigerator for 10 hours to soak.

Chocolate honey cake in a slow cooker

This recipe will be to the taste of big fans chocolate baking. Chocolate honey cake will become a real decoration of any celebration.

Dough Ingredients:

eggs - 5 pcs.;
flour - 2 cups;
sugar - 1 cup;
cocoa - 2 tbsp. l.;
honey - 3 tbsp. l.;
baking powder - 1 tsp;
butter for greasing the bowl - 20 g.

Cream Ingredients:

butter - 200 g;
condensed milk - 10 tbsp. l.;
cocoa - 2 tbsp. l.

Glaze Ingredients:

chocolate (any) - 100 g;
cocoa - 2 tbsp. l.;
butter - 50 g;
powdered sugar - 3 tbsp. l.;
milk - 3 tbsp. l.

Cooking chocolate honey cake in a slow cooker:

Sift flour into a bowl, add baking powder to it and leave for 30 minutes.
Beat sugar with eggs with a mixer until the mass increases by 3 times.
Mix the beaten egg mass with honey. Pre-melt the candied honey in a water bath.
Sift cocoa into a bowl of flour. Stir dry mixture well.
Gradually add cocoa flour to the beaten eggs, stirring the dough with a spatula. As a result, you will get a dough with the consistency of pancakes.
Lubricate the multicooker bowl with butter and pour the dough into it.
Turn on the "Baking" mode for 50 minutes.
While the dough is baking, prepare the cream. To do this, beat softened butter with condensed milk. You should get a lush mass.
Sift the cocoa and carefully fold it into the cream, stirring with a spatula. If desired, you can add grated chocolate, then your cream will have an even more pronounced chocolate flavor.
When the baking process comes to an end, remove the biscuit from the bowl using the steamer container. Let it cool completely.
Cut the cooled biscuit into several cakes. If you love more wet cake, you can soak the cakes with syrup of your choice.
Assemble the cake, brushing each cake with cream.
cook chocolate icing: Combine all ingredients in a bowl and bring to a boil in a water bath. Allow the frosting to cool slightly and spread it over the top and sides of the honey cake.
Put the honey cake in the refrigerator and leave it there for a few hours so that it is well soaked. Chocolate honey cake in a slow cooker is ready.

Raspberry honey cake in a slow cooker

Don't miss the raspberry season and treat yourself to this wonderful berry in honey cake.

Dough Ingredients:

eggs - 5 pcs.;
honey - 5 tbsp. l.;
flour - 2 cups;
sugar - 1 cup;
vanilla sugar - 0.5 packs;
baking powder - 1 tsp

Cream Ingredients:

eggs - 2 pcs.;
sugar - 1 tbsp.;
butter - 300 g;
milk - 500 ml;
flour - 3 tbsp. l.;
vanilla sugar - 0.5 packs;
cognac - 1 tbsp. l.;
raspberries - 300 g.

Cooking raspberry honey cake in a slow cooker:

Sift flour into a bowl, add baking powder to it, mix and let stand for 30 minutes.
While the flour is enriched with oxygen, beat the eggs with sugar with a mixer. Beat until the mass turns white and thickens.
Mix beaten eggs with vanilla sugar and honey. Candied honey can be melted into steam bath.
Start adding the sifted flour to the egg mass, mixing the dough with a spatula, preventing lumps.
Line a bowl with baking paper and pour the batter into it.
Set the "Baking" mode to 50 minutes. This should be enough to soak the honey sponge. But just in case, check the readiness of the biscuit with a toothpick. Extend the baking time by another 15 minutes if necessary.
Remove the finished biscuit from the bowl using the steam container and let it cool completely.
At this time, prepare custard. Separate the yolks from the whites. Rub the yolks with a wooden spoon with half the sugar, add milk, vanilla sugar and sifted flour. Mix everything well and put on water bath. Brew the cream, stirring it with a spatula so that it does not burn and lumps do not form in it. When the cream thickens, remove it from the steam bath and let it cool.
Beat egg whites to stiff peaks with remaining sugar.
In the cooled cream, add softened butter, whipping the mass with a mixer.
Now add whipped egg whites to the cream.
Pour brandy into the cream and mix it well.
By this time, the honey biscuit has already cooled down. Cut it into several layers and start assembling the cake.
Lubricate each cake with cream and lay out pre-washed and dried raspberries.
Grease the top and sides of the honey cake well with cream and decorate with raspberries. Raspberry honey cake in a slow cooker is ready. Despite the great desire to immediately cut off a piece of cake, rather put it in the refrigerator so that it is well soaked.

Honey cake in a multicooker. Video

Calories: Not specified
Time for preparing: Not specified

If you need to cook a delicious cake, then nothing can be better than a honey cake that has been proven over the years! It is very easy to make such a cake in a slow cooker. The treat will turn out incredibly soft and fragrant. Ideal, and the most simple cream for the honey cake it will be sour cream with sugar. You can also add prunes to the cream, it will turn out very tasty. Without the hassle so beautiful air cake will be ready in an hour. Households and close friends will be delighted with a mouth-watering treat. The tea party will be great! Be sure to make this cake using our simple and step-by-step recipe.

Ingredients:
For the biscuit:

- chicken eggs- 4 things.,
- butter - 100 g,
- liquid honey (linden) - 100 g,
- beet sugar- 150 g,
- baking soda(slaked with lemon juice) - 1/2 teaspoon,
- Wheat flour- 250 g.

Ingredients:
For cream:

- sour cream - 450 g,
- sugar - 180 g,
- vanillin - 3 g,
- cookie crumbs - 50 g.

Recipe with photo step by step:

1. Prepare all foods so that they are at hand and at room temperature. In a convenient, deep bowl, you need to cut the butter into pieces.

Break the eggs there, pour in the honey and pour in the sugar.

2. Using a mixer, turn all the ingredients into a liquid mixture.

3. Soda must be extinguished with lemon juice, put the product in a common bowl.

4. Gradually kneading, you need to add flour.

Mixer knead batter.

5. Pour the batter into the multicooker bowl. Bake a biscuit in the "Baking" mode, exactly an hour.

6. Mix sour cream in an empty bowl with sugar and vanilla.

The best way to do this is with a mixer,

since grains of sugar will dissolve well in a thick mass of sour cream.

7. Remove the finished honey biscuit from the multi-bowl.

This is easy to do, because the biscuit will quickly separate from the walls of the multibowl and nothing will stick.

8. Using a knife and a regular thread, cut the still warm biscuit into three cakes.

9. sour cream smear each cake of honey biscuit.

Sprinkle the top of the cake with cookie crumbs. Put the honey cake in the refrigerator for an hour, although if you really need it, you can eat it right away.

Enjoy your meal!
You will surely enjoy and

Today we will cook a honey cake in a slow cooker - a piece of joy that can cheer up both the hosts of the feast and the guests. This dish, loved by many since childhood, is one of the most basic desserts of any holiday table. Those who say they don't like it probably just haven't tried it properly. Praises to honey can be sung indefinitely, it is added to many dishes, it is part of casseroles, fish sauces, they make conservation with it.

Just one spoonful of this amazing delicacy and extraordinary useful product drastically changes aromatic and taste qualities home baking. Giving it a beautiful color and a characteristic caramel aftertaste. The main and only drawback of this dish is the speed of its disappearance from the festive feast.

The secrets of a delicious honey cake cooked in a slow cooker

To make the delicacy really tasty, you need not only the right recipe for cooking, you need Special attention give the products used in the dish:

Honey. It needs to be taken liquid consistency to make the cake dough easier to knead. Thick or candied must first be melted, it is advisable to do this manipulation not on fire, but in a water bath.
Type of honey. As for the grade of the product, light honey should be chosen for a delicate honey cake. Dark is characterized by a pronounced taste and is more noticeable in the dough. It is not recommended to use buckwheat or acacia honey, they will add astringency to the honey cake.
Cream. The recipe for a honey cake in a slow cooker, of course, provides for its use. For honey cake, it is better to choose. Thanks to him, shortcakes, soaked, become airy and incredibly tasty.
Sugar. For a thick impregnation prepared at home, sour cream with a high percentage of fat content is used, and powder can be used instead of granulated sugar. Then the dessert will turn out juicy and fluffy. If the sour cream is low-fat, then between the cakes, after they are soaked, there will be very little cream left.
Sour cream. To get a tasty and thick impregnation (cream), sour cream must be cooled before use. So it will quickly and efficiently huddle into a lush mass, as shown in the photo. Advice! Instead of sour cream, as well as together with it, you can use condensed milk or cocoa, as you like.
Fruit and jam. These ingredients are added to the recipe as directed.
Baking powder. If this ingredient is used instead of soda, then it is added at the very end of the batch.

A step-by-step recipe for making a classic honey cake in a slow cooker

A honey cake in a slow cooker is a simplified version of the traditional classic, with the only difference being that no steam bath is needed here. You don’t even need to roll out the shortbreads - this saves both time and effort on preparing dessert. This traditional correct step by step recipe cooking honey cake is provided for those who have never baked it, but really want to try the real taste of honey cake. The cooking process is quite simple, every hostess can make it on their own. The ingredients are affordable and inexpensive, and most importantly, natural and healthy.

For cakes you will need:

3 cups wheat flour;
2 chicken eggs;
A glass of granulated sugar;
baking powder - 1 small spoon;
3-4 large spoons of honey.

Ingredients for impregnation and decoration:

Egg;
200 g cooking butter;
1 large spoonful of fat sour cream;
3 large spoons powdered sugar(Sahara);
A handful of crushed walnuts.

Dough preparation scheme:

Dough on classic honey cake cooked in a ladle on a very slow fire, you need to melt the honey a little in it, pour in the baking powder and, slowly stirring, heat until the mass becomes homogeneous in consistency and turns white in color (turns into light foam).
In another container, beat sugar with eggs with a whisk for dough until the mass is doubled. It is better to do this with a mixer at high speeds.
Honey with baking powder and flour are added to the resulting mass. Knead the dough to a consistency slightly thicker than traditional biscuit.
The multicooker bowl is lubricated with vegetable or butter. Then half of the dough is poured into it, the second is covered with parchment and melted for a while in the refrigerator.
In the multicooker itself, the “Baking” program is installed and a bowl of dough is placed in it for about 70 minutes. Advice! This time is the most optimal for baking biscuits in any model.
However, after 60 minutes, you need to look into it more often so as not to miss the cooking time, since the power of each of the multicookers is different and the baking time too. Readiness is checked with a splinter.
After baking the first portion, and it should turn out to be a lush, fragrant and tall honey biscuit, the second portion of the dough is sent to the slow cooker. And start preparing the impregnation. Important advice! You do not need to immediately get the baked biscuit out of the bowl - let it cool a little.
After baking the second part of the dough can be cut into plates. Their number depends on personal preferences, but at least 4 should be. That is, two cakes are cut into two layers.

Important! The cakes immediately pulled out of the multicooker are very soft to the touch and lush, but after cooling they harden and “settle” a little - this is normal and there is no need to be scared here. After impregnation, they will again become soft and lush.

Impregnation preparation:

Cooking cream for honey cake is also carried out in a steam bath, first an egg and sweet powder (sugar) are sent there. Everything is well whipped (here it is better to use a mixer).
After the sugar dissolves and churns a little, add sour cream, continuing to churn the suspension all the time.
Remove from the water bath, leave to cool.
Before preparing the cream, you need to remove the butter from the refrigerator so that it softens a little. After the impregnation has cooled down a little, add oil to it and beat the mass again for about 8 minutes until completely thickened.
The cream is ready and you can smear the cakes with it. Each one is smeared separately: first, a layer of impregnation is applied to the bottom, time is given for it to glass, then a second plate is placed on it, and so on.
The next, final stage is the preparation of decorations for the cake. We offer a very simple recipe, it is prepared quickly, it looks original. For this you need a blender. It sends scraps from shortcakes and walnuts. Everything is carefully minced. The result should be a medium crumb. She is smeared with the sides of the cake and upper part. Those who love chocolate can rub it on a grater and sprinkle crumbs on top.
Medovik put in the refrigerator for 4 hours for impregnation.

Advice! Cakes baked according to the scheme that we have just examined step by step can be prepared for future use. They can be stored for a long time, and the cream can be prepared on the eve of the celebration or the arrival of guests. This significantly saves time and effort. Cakes are stored as regular cookies, that is, when room temperature, under a slightly ajar lid (so that air circulates and the honey cakes do not get damp).

Honey cake "Beehive"

Consider how to cook this honey cake in a slow cooker step by step, a photo as a visual aid is attached. Proportions are given for a cake weighing 1 kg.

For cakes you need to stock up:

wheat flour - 250 g;
chicken egg - 1 pc;
granulated sugar- 100 g;
butter - 40 g;
soda - a small spoon;
honey - 60 g.

For impregnation (cream) you will need:

400 g sour cream;
150 g cream 33%;
Condensed milk - 1 can or 180 g;
2 large spoons of honey.

Instructions for making cakes are as follows:

The egg is combined with sugar, lightly beaten.
Then add: honey, soda and oil. Everything is thoroughly mixed and set to warm up until the mass transforms into a dark golden color.
The contents are removed from the stove, flour is added to it and kneaded.
The finished dough is baked, as in the previous recipe.

Cream preparation scheme:

Mix together in one container: sour cream, condensed milk, honey and cream. All thoroughly beat with a mixer to get a homogeneous lush mass. The sides of the cake can be decorated with powder from walnut and the remains of cakes, and steal the top with figurines of bees made from and honeycombs from cream.
Bee figurines: Ganache is prepared with chocolate (85 g), cream (1/3 cup) and honey (2 small spoons). After the mass has cooled, it is placed in a confectionery bag, from which, by squeezing out the contents, the body of the bee is formed. First the head, then, without tearing off the jet, the body. Eyes and stripes are made from white chocolate confectionery syringe. Wings are also formed from it (almond plates can be used for this purpose).
Preparing the honeycomb: Use plastic bubble wrap to achieve the honeycomb effect. It is used to transport household appliances and similar items.
There is no need to lubricate the film. To leave an imprint of bubbles on the cream, gelatin is added to its part (to decorate the top of the cake). Otherwise, you will not be able to achieve such a print - this is very important to remember. From the total mass of the cream, a part is selected for decoration and dissolved and melted gelatin is added to it. Wrap the top of the cake with bubble wrap, press down a little and refrigerate for 20 minutes. During this time, the impregnation will cool down, the honeycombs will seize. After the specified time has elapsed, the cake is removed from the refrigerator, the film is removed, and the bees are placed on the honeycomb.

It is better to lubricate the frying bowl of the multicooker with butter, the vegetable will be absorbed into the dough and the cakes can stick to its surface.
baking biscuit cakes, it is advisable to wrap the bowl with parchment paper from the inside, so it will be easier to get the baked cakes.
If the multicooker is not equipped with the “Baking” program, then you can use the “Porridge” mode by first turning on the “Heating” option.

All the subtleties and tricks of preparing a delicious and fragrant honey cake in a slow cooker are considered. We hope that, having prepared this dessert on your own and at home, you will often bake it, delighting yourself and your loved ones with this delicious and healthy dish. Moreover, this is a great opportunity to show off your abilities in front of family and friends, surprise guests by cooking them amazing delicious dessert, and quickly, cheaply and angrily. Therefore, prepare, rejoice, surprise and teach the well-deserved praise!

Video: Recipe for a delicious honey cake in a slow cooker

14.03.2018

Today we will talk about how to bake quickly and without hassle. delicious honey cake in a multicooker. These pastries are ideal for everyday and festive tea drinking. Choose a recipe and create your own confectionery masterpiece!

To make the cake well soaked, prepare a cream on sour cream with a high percentage of fat. The same applies to cream.
Soda is added to the base at the very beginning of its kneading.
If you are adding baking powder, combine it with flour and sift.
Vanilla will give a refined aroma to the honey cake.
Medovik is prepared with condensed milk, as well as with custard, sour cream and milk cream.
Before serving, the cake must be kept in the refrigerator for 8-9 hours.
Make sure that the biscuit does not dry out in the slow cooker. Follow the cooking time indicated in the recipe.
All products from which the cream is prepared must be removed from refrigerator compartment and keep at room temperature.
If added to dough granulated coffee soluble, honey cake will turn out with a pleasant coffee flavor.
You can decorate a honey cake with nuts, dried fruits, pieces of fresh fruit. Many hostesses sprinkle it with dry crushed cookies.

Let's start with the simplest way to make honey cake. Despite the ease of its preparation process and small set ingredients, the honey cake will turn out incredibly tasty.

Compound:

0.3 kg of flour;
3 eggs;
130 g of honey;
0.1 kg of granulated sugar;
15 g of soft butter;
5 g baking powder;
vanilla;
1 g salt.

Advice! Use dark-colored honey to make the cake. Then the baking will be more fragrant.

Cooking:

Confectionery masterpiece!

How to bake a classic honey cake in a slow cooker? Even experienced confectioner it is difficult to answer which of the recipes is considered traditional, because there are many of them. Here is one for you interesting option on a note.

Compound:

6 eggs;
0.3 kg of granulated sugar;
150 g of honey;
0.5 tsp soda;
2 tsp baking powder;
2 tsp chopped lemon zest;
400 g flour;
cinnamon;
vanilla;
150 ml sour cream;
150 ml of condensed milk;
50 g cocoa.

On a note! Removing the zest from a lemon is quite easy. Rinse it and use a grater to remove the peel, immediately chopping it.

Cooking:

Crack the eggs into a suitable bowl and add sugar.
We will arm ourselves with a mixer and work well with it. Beat the mass until fluffy, then add honey, previously melted.
Continue whisking until the ingredients are combined.
Combine flour with baking powder, sift the mass.
Gradually add the flour mixture to the base. Beat until a homogeneous structure.
Wash the lemon, remove the zest.
Add lemon zest, cinnamon, and soda to the base.

Lubricate the multicooker bowl with soft creamy butter, sprinkle it with granulated sugar. This will protect the honey cake from burning.
Pour the base into a multicooker container.
Turn on the program "Baking". Cooking honey cake for 45 minutes. Do not open the lid or move the appliance, otherwise the biscuit may settle!
Prepare the cream: combine condensed milk and sour cream, add vanilla, beat until smooth.
It's time to take out the honey cake. Let's give it time to cool down.

We collect the honey cake: grease the cakes well with cream.
Lubricate the sides and top of the honey cake with cream, sprinkle it with cocoa.

Custard honey cake

Try baking a honey cake in a slow cooker based on custard dough. The recipe for this pastry is simple to execute, busy hostesses will definitely appreciate it.

Compound:

2 tbsp. l. honey;
1 tsp soda;
2 eggs;
1 ½ st. granulated sugar;
0.1 kg of soft butter;
4 tbsp. l. yogurt;
2 tbsp. flour;
0.5 st. prunes;
250 ml cream;
2 tbsp. l. cocoa.

Cooking:

Favorite kefir cake

It turns out delicious honey cake on kefir. A minimum of products and your time - a maximum of gastronomic pleasure!

Compound:

1 st. honey;
4 eggs;
1 st. kefir;
1 tsp soda;
3 art. flour;
4 tbsp. l. unflavored vegetable oils.

On a note! Soda should not be extinguished, this function will be performed by kefir.