Sour cream biscuit in a slow cooker. Sponge cake with sour cream: recipes

This recipe produces very tasty “pastry bread” (that’s what biscuits are sometimes called) - tall, tender and airy. By the way, it is not as high in calories as many other baking recipes for a multicooker, due to the fact that the lion's share of its mass is sour cream, and not butter or other concentrated fats.

Cooking is not that difficult. A large part of the cooking process is occupied by preparatory operations: beating, stirring, etc., in which a food processor helped me. And the biscuit is baked in a slow cooker without any of our participation, and you don’t have to worry that it will remain raw or burn. The miracle saucepan will not allow this!

Baked in a slow cooker sponge cake with sour cream You can eat it on its own or make it very tasty and unusual sour cream cake.

Recipe for sponge cake with sour cream in a slow cooker.

What we need to prepare sour cream biscuit in a slow cooker:

four chicken eggs
one glass of granulated sugar
one hundred grams of plums. oils
two hundred grams of sour cream
two glasses of wheat flour
one table. l. baking powder, can be replaced with a teaspoon of soda
vanillin packet

How to cook a sponge cake with sour cream in a slow cooker:

In a food processor or mixer, beat the granulated sugar and eggs until fluffy.

Melt the butter in a slow cooker, cool and add together with sour cream to the beaten eggs, mix well. Next, add flour, baking powder and vanillin, knead until smooth.
If you use soda to make a biscuit, it is best to add it to sour cream.

Pour the dough into the saucepan. I didn’t grease it because I melted butter in it.

Let's bake sponge cake with sour cream 80 minutes (60+20 minutes) in a Panasonic multicooker.

Ready!

The resulting biscuit is airy and tender, has few calories due to sour cream and is very tasty. Suitable for creating cakes; if you cut the sponge cake and soak it, you will get an excellent cake.

Cooking sponge cake with sour cream in a slow cooker is very simple and does not take much time. Thanks to the fact that virtually every kitchen has a food processor, mixer or blender, preparing the dough is not difficult. Then, using a multicooker, you can completely forget about baking until the beep.

By the way, to prevent the cake from breaking, do not take it out immediately after baking. Leave to stand and cool slightly, then, using a container for steaming vegetables (goes with almost any multicooker), take out the biscuit. Thanks to this device, the baked goods will be intact and will not break, as is the case if you use a dish and turn the multicooker container over to remove the biscuit.

Ingredients:

4 eggs;
200 grams of sugar;
a spoonful of baking powder or soda;
100 grams of butter;
a glass of sour cream;
two glasses of flour;
vanillin.

Making sponge cake with sour cream in a slow cooker

Using a mixer, bring the sugar and eggs until foamy. The butter needs to be melted, in winter you can put it on the radiator, in summer you can use a microwave oven or a water/steam bath.

Pour melted butter and sour cream into the egg-sugar mixture, mix thoroughly, add vanillin.

Combine the flour with baking powder and gradually add it to the dough, stirring it so that there are no lumps.

For those who prefer soda instead of baking powder, you need to add it to the sour cream, mix it, and then put it into the dough.

Grease the multicooker container with butter so that the cake does not stick, pour out the dough and level it so that there are no unsightly streaks during the baking process.

Select the “baking” function and set the time to 80 minutes; if the time does not change, set it to an hour, then add another 20 minutes.

Then let the baked goods cool and take them out. The sour cream biscuit in the slow cooker is ready, you can invite guests or make a cake as you like.

Modern kitchen appliances make it possible to prepare all traditional dishes faster. This statement also applies to baking. Learn how to bake a simple sour cream biscuit in a slow cooker.

Simple sponge cake with sour cream: recipe

Sponge cake with sour cream is an airy and tender pastry, which is used as an independent dish or cakes are made on its basis. Biscuit dough prepared with sour cream is less caloric due to the presence in its composition of a small amount of a delicate creamy substance, rather than concentrated fats.

The biscuit recipe includes the following products:

eggs - 4 pcs.;
wheat flour - 2 cups;
granulated sugar - 1 cup;
butter - 100 g;
sour cream - 1 glass;
baking powder - 1 tsp.

How to make a simple sponge cake in a slow cooker

The process of cooking in a slow cooker makes the task easier: you don’t have to worry that the sponge cake will burn. To knead the dough, use a food processor or regular mixer.

Learn how to prepare a sponge cake step by step:

Beat eggs with granulated sugar to form foam.
Add pre-melted and cooled butter to the eggs and, without ceasing to beat, add sour cream.
Add flour and baking powder, stir well to avoid lumps.
Pour the dough into the multicooker bowl and turn on the “Baking” program for 80 minutes.

A simple sponge cake, which is prepared in a slow cooker, turns out very airy and pleasant to the taste. Traditional sour cream is prepared from it, for which the cakes are coated with sour cream. Bon appetit!

Biscuit dough has always been particularly popular. There are many options for preparing it. The baked goods turn out delicious, fluffy and completely different in taste depending on the chosen recipe. A sponge cake with sour cream in a slow cooker will be a discovery for you if you have not tried such baking before.

Cake "Imitation"

This sponge cake is the perfect base for a chic dessert. The cakes are not very tall, but fluffy and juicy. The cake will be appropriate on any table - both during a family tea party and at a festive feast.

Products

1 chicken egg;
half a glass of sour cream;
half a glass of sugar;
3 tbsp. l. flour;
a teaspoon of baking powder.

The products are designed for one cake. You need three of them for the cake.

For impregnation:

2 tbsp. l. Sahara;
2 tbsp. l. cognac;
5 tbsp. l. water.

A can of condensed milk;
200 gr. butter;
3 tbsp. l. cocoa powder
50 gr. raisins;
50 gr. dark chocolate + 50 gr. nut crumbs;
30 gr. coconut flakes.

Nuts can be walnuts, hazelnuts or hazelnuts. They need to be dried before grinding.

Preparation

Dessert “Not boring classic”

Sour cream sponge cake in a slow cooker according to the classic recipe is the basis for a delicious cake for every day.

Products

For the test:

6 large chicken eggs;
a glass of sugar;
a glass of sour cream;
two glasses of flour
1 tsp. baking powder.

For cream:

Half a liter of sour cream;
sugar to taste;
vanilla or zest of one lemon.

Preparation

Biscuit secrets

In order for the eggs to beat well into a tight foam, regardless of whether they are whites or yolks, they need to be cooled. Before beating the egg whites, add a pinch of salt or a drop of lemon juice. For one yolk – 2-3 drops of freshly squeezed juice. Then the process will go faster, and the foam will be of better quality.

If using lemon zest (in dough or cream), remove only the top yellow ball, being careful not to touch the white subcutaneous layer. It is he who has a bitter taste and can transfer it to dessert.

The sour cream should be quite thick, but not very greasy. Otherwise, when whipped, it can turn into oil and whey, which will make the dough sticky and prevent the baked goods from rising.

Sour cream sponge cake with butter cream. Sour cream sponge cake does not need special impregnation, since it itself turns out to be moderately moist. I made the cream from butter with condensed milk. This cake will brighten up any tea party.

Sour cream biscuit in a slow cooker

Ingredients:

200g sour cream.

1st. Sahara.

1.5 tbsp flour.

100g butter.

1 tbsp. baking powder for dough.

Vanillin to taste.

For cream:

1 can of boiled condensed milk.

300g good quality butter.

Sour cream biscuit in a slow cooker recipe with photo:

Beat the eggs with sugar and vanilla until the mass triples in volume.

Add melted butter.

Add sour cream. Mix with a spoon.

Add sifted flour and baking powder.

And also gently mix the dough with a spoon in one direction from bottom to top to maintain fluffiness.

Place the dough into the greased multicooker bowl.

We bake the biscuit on the “Baking” program for 1 hour 30 minutes, after the signal, without opening the lid, let it stand for another 10 minutes, just turn off the heating. This is how a fluffy sponge cake should turn out.

Let the cake cool completely on a wire rack and then cut into 3 layers.

Let's prepare the cream, for this we beat the butter with condensed milk, I made it from homemade condensed milk. Here's the recipe