Honey sponge cake in a pressure cooker. Honey cake in a slow cooker - simple and delicious recipes for a fragrant and fluffy cake How to cook honey sponge cake in a slow cooker

First prepare a thin biscuit dough.

If the honey is liquid, then we won’t melt it, just mix it with baking soda and set it aside for a while.

While the honey and soda begin to interact, let's get down to the main task, beat the eggs. Separate the yolks from the whites. Divide the sugar into two equal parts and mix one half with egg white, the second with egg yolk.

Whisk egg whites with sugar until fluffy foam, add a little if desired lemon juice, then the process of converting proteins into strong foam will accelerate. The yolk must be ground until white with granulated sugar. Then mix two masses: protein and yolk. Add baking soda slaked with honey to the egg mixture. Mix the mass thoroughly, which will become even fluffier.

Melt butter or margarine in a multicooker bowl. By doing this, you will immediately grease the mold in which you will later bake the sponge cake with honey.

Pour melted and slightly cooled butter (margarine) into the airy dough base. Mix everything again, at the end add the pre-sifted wheat flour.

Mix all ingredients and immediately pour the dough into the greased multicooker bowl.

Bake the honey sponge cake using the Baking program, making sure to open the steam release valve. Cooking time in a pressure cooker (power 900 W) is 33 minutes, in a Panasonic multicooker and similar (volume 4.5 l) - 60 minutes.

If you want to bake a biscuit in the oven, then do it at a temperature of 180 degrees for 40 - 45 minutes.

While the base is baking, prepare the chocolate cream.

Combine in a deep cup egg yolk with water and condensed milk until smooth. Add cocoa powder and mix everything again so that there are no lumps. Place the cup over low heat and cook with constant stirring until thickened. To prevent lumps from forming, mix the cream using a small whisk, which is very convenient. The mass will be homogeneous and thicken quickly.

Cool the chocolate cream with condensed milk a little, and then add softened (or cut into cubes) butter or margarine. Use the whisk again, stir everything until the butter (margarine) is completely dissolved.

Cool the baked honey sponge cake slightly and cut into three layers. Soak each cake with coffee and wine impregnation. Grease the cakes chocolate cream and put it in a cake, which is covered with cream on top. If desired, you can decorate the honey sponge cake with whipped cream; I had seeds in the glaze, which complemented my baking.

In the presented step by step photo In the recipe, the biscuit is baked using a multicooker - a Unit pressure cooker (power 900 W).

Experiment and cook with pleasure. Bon appetit and good recipes!

Honey cake is a delicacy that has been loved by many since childhood. Our grandmothers, mothers prepared it, and now we often cook it too. A fragrant piece of cake soaked in cream is unlikely to leave anyone indifferent.

Making honey cakes is simple, and not many ingredients are used. It is important to use natural honey when preparing the dough. Homemade honey cake, unlike store-bought honey, does not contain dyes or flavors. The disadvantages of this cake are its high calorie content and quick disappearance from the dish.

I prefer honey cakes with sour cream or curd cream. The cakes are well soaked, and the cake turns out tender and tasty. I suggest preparing a fluffy honey sponge cake in a slow cooker. Thanks to Lena Sokur for the sponge cake recipe.

I prepare the products according to the list.

In a bowl I combine honey and soda.

I heat the honey and soda in a water bath, stirring from time to time. The mass turns out fluffy and increases in volume.

In another bowl, combine eggs and sugar.

Beat eggs with sugar using a mixer for about 10 minutes.

In a third bowl, sift the flour with a pinch of vanillin.

Pour the honey mixture into a bowl with beaten eggs and mix gently with a spoon from top to bottom.

I add a few tablespoons of sifted flour to the honey-egg mixture, again stirring with a spoon using gentle movements from top to bottom.

Add some flour again and mix. I do this until all the flour is used.

I lubricate the multicooker bowl vegetable oil, put the dough in it (the volume of my multicooker is 4 liters).

I place the bowl with the dough in the multicooker, close the lid and turn on the Baking mode for 1 hour 10 minutes. The result is a lush, aromatic honey sponge cake.

Using the steam tray, I remove the honey sponge cake prepared in the multicooker from the bowl and transfer it to a wire rack, letting it cool. I cut this biscuit into 4 parts.

In any multicooker, baked goods always turn out excellent, especially biscuits. And, as you know, they are the basis for many cakes. The honey cake in the Redmond multicooker is no exception - a fluffy, airy sponge cake with a light honey taste.
Honey cake is quite easy to prepare, it always turns out high and tasty. The products specified in the recipe make a pie that can be easily cut into two layers and spread with any cream. If you need a very tall cake, consisting of more layers, then double the portion of ingredients and increase the cooking time by 15 minutes.
In most cases, honey cake cakes are coated sour cream, less often - butter and butter.
In this recipe we will show how easy it is to prepare a delicious and tender honey sponge cake in a slow cooker with sour cream. It's very easy to cook, sponge cake It turns out fluffy and airy, the honey gives a warm, creamy hue to the cake.

Easy

Ingredients

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

Preparation

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

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


Melt the honey in a water bath or in the microwave. There is no need to bring it to a boil, just heat it to a temperature of 50 -60 degrees. Then add a teaspoon of baking soda to the honey and stir quickly. The mixture will immediately begin to foam.


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

Then add the wheat flour sifted through a sieve. Knead the dough using scooping movements from top to bottom. The consistency of the dough is moderately thick, like store-bought sour cream.


Grease the multicooker bowl with butter or vegetable oil (unscented), pour the dough into it. The honey sponge cake must be prepared in the “Baking” mode. In the Philips multicooker, the operating time of this mode is 45 minutes.


After baking, leave the honey cake in the multicooker in the “Warming” mode for another 15 minutes.


Remove the finished biscuit from the multicooker and leave to cool completely.
In our recipe you can see how high the cake has risen and what its texture is in cross-section.


Then cut into cakes and coat them with cream, for example sour cream.


How to make sour cream:
If you use store-bought sour cream for the cream, then be sure to first strain it onto cheesecloth. To do this, cover a small saucepan with gauze folded in two layers or with a clean, dry cloth. Place sour cream on it, cover with the ends of gauze and place in the refrigerator for 3 - 4 hours. This procedure will remove excess liquid (whey) from the fermented milk product, making the cream thick and tasty. Fat good sour cream you don't have to strain it.
Beat the prepared chilled sour cream until fluffy with powdered sugar and vanilla. It is convenient to do this with a mixer.


Also coat the sides of the cake and the top with cream, decorate with grated chocolate or chopped walnuts.


Leave the honey cake prepared in a slow cooker to soak for several hours (or better yet, overnight).

Ingredients:

• honey - 6 tbsp. l.;
• sugar - 1 cup;
• soda (can be replaced with baking powder) - 1 tsp;
• flour - 2 cups;
• eggs - 5 pcs.;
• vanillin.

The norm of products is described taking into account the use of a regular glass with a volume of 200 ml.

How to cook:

1 Mix honey and baking soda in a bowl and heat the mixture, stirring constantly, until its volume doubles or even triples. The mixture should foam. You can heat honey not over direct heat, but in a water bath: in this case, it is less likely to burn.

2 Beat eggs and sugar with a mixer, add hot honey mixture. Beat for at least 7-10 minutes.

3 Add flour to the mixture and mix with gentle movements. It is recommended to mix the dough with a spoon.

4 Grease the multi-cooker bowl and transfer the dough into it.

5 Place the bowl in its intended place, turn on the “Baking” mode and bake the cake for 80 minutes. The growth of the cake will be clearly visible by the marks on the wall of the bowl.

6 Remove the finished cake using a steamer basket and cool.

Sometimes the cake grows so large that the steamer basket does not fit completely into the bowl. In this case, you can wrap a towel around the top of the bowl and turn it over.

- it's gentle and fragrant biscuit, which can be prepared even when guests are literally standing on the doorstep. Thanks to honey, it has a light structure and a wonderful caramel color on all sides. The process of preparing it is simple, and the result will pleasantly surprise you!

Honey is a unique product that has always been famous for its healing properties and was very popular among the people.
It is now impossible to imagine Russian life without honey; it was both food and drink at the same time, and also served as an excellent 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), and the autumn equinox (Oseniny).

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

Cooking time: 1 hour.
Number of servings: 4.

Calories per 100 g: 260 kcal.

Honey sponge cake - 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.

To begin, in a separate container, thoroughly beat the eggs along with the sugar.

Combine all the liquid ingredients (honey, butter, tea, egg beaten with sugar) and once again whisk everything thoroughly until smooth.

Next, add flour in small parts, which must first be sifted with baking powder. Bring the dough to the required consistency ( thick sour cream). Everything is fine, but mix it very carefully.

The next step is to prepare the nuts; for this you need to grind them a little in a blender.

Divide the nuts into two parts, placing one of them on the bottom of the multicooker.

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

Turn on the “baking” mode in the multicooker and let it warm up a little (about 5 minutes). We move the container with the dough into the multicooker and close it. The entire process of baking the honey sponge cake will take about one hour.

Check the readiness of the honey sponge cake with a wooden skewer.

Turn over and carefully remove the biscuit using the steam attachment of the multicooker.

Cut into portions and serve.

The honey sponge cake is ready, it will definitely delight you with an unforgettable aroma and unique taste!

Honey sponge cake harmonizes perfectly with sour cream, so before serving it can be topped with homemade sour cream. Or you can cut the cooled sponge cake lengthwise into two layers and brush them with sour cream.