Tell me, who doesn’t love delicious sponge cakes, with cream, fruit, chocolate, s... In fact, there are so many of them that it’s impossible to count them all. What do they have in common? Biscuit. The lighter, more porous, and softer it is, the tastier and airier the cake. You have already learned from us how to bake according to all the rules. It requires time, effort and some experience. What to do if you’re running out of time, don’t have enough energy for anything, or haven’t gained enough experience yet? Buy ready-made cakes, the preparation of which is in doubt? Try your hand and the strength of your multicooker - bake a biscuit in it, and we will all help you with this, share our proven recipes and show you step by step how to cope with the task.

Are there any pitfalls you should be aware of before getting started? Of course there is.

  1. Do not measure ingredients by eye. Baking, and especially something as capricious as biscuits, doesn’t like this.
  2. Since the bowl size of most multicooker models is smaller than traditional baking pans, your cake will be tall, but small in diameter.
  3. The surface of the cake (top side) will be pale, but this is a minor matter. Usually we just turn it upside down.
  4. The baking time in different models of the device (Redmond, Polaris, Panasonic, etc.) in the same mode is usually 1 hour and in most cases does not require constant monitoring, as in an oven. However, you still need to check readiness with a match or wooden skewer. The reasons for different baking times can be different, ranging from the power of the multicooker to the network voltage.

Take all this into account, but don’t be so scared right away - baking sponge cake in a slow cooker is simple and quick. Let's get a look?

Quick biscuit in a slow cooker: recipes with photos

Why "in a hurry"? Mainly because we will not separate the whites and yolks, which significantly saves time and labor. However, the sponge cake turns out tall and very fluffy. This is clearly visible in the photo.

Ingredients:

  • eggs – 4 pcs;
  • granulated sugar – 1 tbsp;
  • flour - 1 cup;
  • baking powder – 0.5 tsp.

How to make a fluffy sponge cake in a slow cooker

Honey biscuit in a slow cooker


A very interesting version of biscuit dough is honey. Just imagine the aroma that will fill your kitchen! It all depends on the type of honey. But no matter which one you choose, it will definitely be delicious. Honey is an excellent natural flavoring agent.

What we need:

  • eggs – 5 pieces;
  • honey – 6 tbsp;
  • soda – 1 tsp;
  • sugar – 1 glass;
  • flour – 1 cup;
  • vegetable oil – 1/2 tsp.

How to bake honey sponge cake


Chiffon sponge cake for a multicooker cake


But this sponge cake tastes like a masterpiece. It is soft, just a little damp, but this moisture is enough so that when assembling the cake from it, it does not soak the cake layers. They will be the most tender even without additional impregnation. A prerequisite for any chiffon sponge cake is vegetable oil. And yes, you will have to work more. If in previous recipes the whites were not separated from the yolks, then here we will divide into white and yellow))).

Grocery list:

  • eggs – 3 pcs;
  • water – 70ml;
  • sugar – 120g;
  • flour – 170g;
  • sunflower oil – 125ml;
  • baking powder – 10g;
  • salt - on the tip of the knife.

How to cook chiffon sponge cake in a slow cooker


Biscuit with milk in a slow cooker


The recipe is perfect for any tea party - if you want it for a holiday table, you want to spread it with any jam and you’re done. The cake turns out not dry, light light crust, delicate texture. What else is needed for a good mood?

Grocery list:

  • milk – 120g;
  • butter – 60g;
  • wheat flour – 165 gr;
  • baking powder – 7g. (1 sachet);
  • sugar – 165g;
  • eggs – 3 pcs;
  • vanillin - on the tip of a knife;
  • salt - a pinch.

How to cook a biscuit with hot milk in a slow cooker

  1. Break the eggs into a deep bowl and add salt.
  2. Whisk. We trust this robot to the mixer, thoroughly beat the mass, add sugar little by little and continue beating.
  3. After 10-15 minutes, the mass becomes airy.
  4. Sift the flour twice and add baking powder. In three stages, add flour to the egg mixture and beat the dough with a mixer at low speed until smooth.
  5. Put butter in milk and put on fire. Heat the liquid. Do not boil under any circumstances! Pour half the milk into the dough with a spatula and mix until smooth. After stirring thoroughly, pour in the remaining milk and use the spatula again.
  6. The dough should not be thick. The photo shows that it is light, but not liquid, does not flow, but slides off the silicone.
  7. Pour the dough into a pre-greased bowl. Turn on “Baking” and wait for the result. Set the temperature to 180°C (Philips multicooker). The wait lasts 45 minutes.


  8. Cool, cut.

  9. Look at the texture! Despite the pale top, the cake was completely baked. Lush, soft.

With milk, cocoa, jam, whatever you like best - enjoy!

There are many recipes for such a product. We have shared with you only the most popular and proven ones. And you can add grated lemon or orange zest to these ingredients. Both nuts and poppy seeds will not spoil the taste; raisins will also fit perfectly. Cocoa powder will give baked goods a pleasant chocolate color and taste; this dessert is invariably popular with children. This is their favorite treat. And the well-known charlotte is also a sponge cake with apples. There are also options with cottage cheese. The taste is remembered for a long time. And, of course, the main role is played by various creams and fillings, both berries and nuts. Try to cook as your taste tells you, and you won’t go wrong.

Many chefs believe that a sponge cake is a confectionery bread, since cakes, pastries and even sweets are prepared according to a basic recipe based on a sponge cake. Although it is a semi-finished product, the biscuit can be consumed without additives, served with a cup of tea, milk, cocoa or coffee. Beginner cooks are recommended to prepare the sponge cake in , since the temperature and humidity set by the “Baking” program are ideal for even baking of the cake. This article will help you learn all the intricacies of its preparation.

To prepare a fluffy and tall cake, beat the eggs together with granulated sugar for about 10-15 minutes. A whisk or blender is suitable for this purpose. Biscuit dough is perfect for baking a cake or making cakes in the form of balls, put on a stick, etc.

Difficulties when baking in the oven are usually caused by excessive temperature, which leads to the formation of a crust, which creates a barrier for moisture as it evaporates from the dough. This may cause the dough to fail to bake inside, and the outside of the sponge cake may burn.

The most delicious recipes

Classic recipe

Ingredients:

  • eggs - 4-5 pcs.;
  • 1 cup each of sugar and flour;
  • a quarter teaspoon of vanilla sugar;
  • To lubricate the bowl - a piece of butter.

The recipe for sponge cake in a multicooker is simple; it will take 15 minutes to prepare the ingredients, 45 minutes to cook, and the total duration of the process is 60 minutes.

The eggs should be thoroughly mixed with sugar until foamy, this will take about 10-15 minutes. Add vanilla sugar. Carefully sift a glass of flour and mix without beating so that the splendor of the dough does not disappear. Lift it with a spoon from bottom to top, kneading.

Grease the multicooker bowl with oil, transfer the dough into it and bake for 45-60 minutes, turning on the “Baking” mode (the time varies for different models of units). After the signal, remove the baked goods and cool.

Chocolate

Chocolate sponge cake for a multicooker cake is a wonderful pastry that can be served with coffee or tea; it can become the basis for a “Sheep” cake. The recipe differs from the white sponge cake by adding cocoa powder, while the baking time becomes slightly shorter, up to 45 minutes.

For 8 servings you will need:

  • 1 cup each of wheat flour and sugar;
  • 5 chicken eggs;
  • 3 tablespoons cocoa powder;
  • a little butter to grease the multicooker bowl.

The entire procedure will take about 1 hour. First, mix the flour and cocoa powder and sift them into a bowl. Divide the cooled eggs into yolks and whites.

Beat the yolks and sugar with a whisk or mixer until fluffy. Pour the flour and cocoa mixture into it and mix gently. Beat the chilled whites for about 7 minutes until stiff peaks form. They are ready if the mixture does not move when you turn the bowl over. Gently fold the whites into the chocolate dough. Using the folding method (scooping like a spatula from the bottom up), knead the dough. Grease the multicooker bowl with butter and place the chocolate dough into it.

Prepare the biscuit in the “Baking” mode for about 45 minutes, then activate the “Warming” mode for 5 minutes. Remove the cake using the steamer insert and let it cool.

Do you want to use a sponge cake as a base for a cake? Experienced cooks recommend that it stand for at least 10 hours.

The result will be a delicious cake with a height of 5 cm, the weight of which will be about 550 g. If you cut it into 2-3 layers and coat it with cream, and then decorate with berries, pour over glaze or cream, sprinkle with confectionery powder, nuts, you will get an original cake .

With honey

Ingredients for 6-8 servings:

  • 6 eggs;
  • 180 grams of granulated sugar;
  • 2 tablespoons honey;
  • 200 grams of flour;
  • a teaspoon of baking powder;
  • a pinch of salt;
  • 20 grams of butter.

First you need to separate the yolks from the whites (take the eggs at room temperature). Add a pinch of salt to the whites, beat them until white foam for about 10 minutes. Divide the sugar into 3 parts, add a third of the amount into the foam and beat, add the 2nd part of sugar, mix again.

Beat the yolks with the rest of the sugar, and then pour in the honey. Add the yolk-sugar mixture to the whites and mix again.

Sift the flour into a bowl with eggs, mix thoroughly with a silicone spatula, moving it in one direction. Finally, add baking soda or baking powder and stir.

Grease the bowl with a piece of butter, pour in the mixture and activate the “Baking” mode for 45-60 minutes (depending on the model of the kitchen device, strictly according to the instructions).

Kefir based

Ingredients for 6 servings:

  • 5 eggs;
  • a glass of sugar and flour;
  • 100 milliliters of kefir;
  • 2 teaspoons butter (butter or vegetable);
  • 15 g vanilla sugar.

In a deep bowl, beat the eggs thoroughly. Pour in the sugar and mix gently with a mixer. Pour in half a glass of kefir, sift a glass of flour here, add vanilla sugar. Then grease the bowl with a spoon of butter and transfer the dough. Activate the “Bake” function for 1 hour.

Although no cocoa powder is added to this dough, the cake takes on a chocolatey hue from the jam.

Ingredients for 6 servings:

  • 300 g sugar;
  • a glass of currant jam;
  • a glass of kefir;
  • 2 cups of flour;
  • half a teaspoon of soda;
  • a tablespoon of butter.

Beat the eggs in a tall bowl until they become white foam. Add sugar and kefir, and then gradually pour in the jam. Sift flour and soda into this container. Grease the bowl with oil, pour the dough into it and start the “Baking” mode.

Sponge cakes with butter cream

Ingredients for biscuit dough:

  • 6 eggs;
  • a glass of sugar;
  • a glass of flour;
  • a bag of vanilla sugar;
  • a teaspoon of baking powder.

For cream:

  • 250 gram pack of butter;
  • can of condensed milk.

For impregnation:

  • 100 g sugar;
  • half a glass of water;
  • a teaspoon of vanilla essence;
  • cognac or rum.

Mix sugar with eggs and vanilla sugar with a mixer for 10 minutes. up to 4 times the volume and white color. If you beat the mass well, then a mark from the whisk remains on it, this is an indicator of readiness.

Sift the flour into another container, add baking powder and mix well.

Carefully pour the flour into the mixture of eggs and sugar, mix with movements from the edges to the center, quickly and in one direction. Grease the multicooker bowl with vegetable or butter. Place the dough into it and smooth it out well. Bake the sponge cake until light golden brown. Cool it completely.

To prepare the syrup, pour sugar into water and bring to a boil, stirring until it dissolves. Cool the syrup and add vanilla essence, cognac or rum.

To prepare the cream, beat the butter with a mixer until the mixture becomes fluffy and airy, about 5 minutes. Without ceasing to beat the mixture, add condensed milk 1 tablespoon at a time until the cream becomes airy.

Assemble the cakes by cutting out biscuits from the crust with a metal cutter (their diameter can be 4-5 centimeters). Crumble the scraps with your hands to sprinkle on the cakes. Soak each shortbread with syrup.

Lubricate the halves with a layer of cream, glue them together, grease the sides and top. Roll the cakes in crumbs from biscuit scraps.

You can decorate the cakes with cream, sprinkle with grated chocolate or cooking powder, and refrigerate for 2-3 hours.

  1. If you immediately take the cake out of the oven, it will fall.
  2. Be sure to separate the sponge cake from the mold while it is hot, otherwise it will dry out and crumble. For other desserts, cool the cake at room temperature and then remove from the multicooker bowl. It is better to cut it no earlier than 4 hours after baking.
  3. The bowl for preparing the biscuit must be clean and free of fat or moisture, otherwise the dough will not be fluffy.
  4. The sequence of beating the components is important: first beat the yolks (or whole eggs), then add sugar, and then flour.
  5. Eggs should be beaten at maximum power of a blender or food processor until an elastic foam forms, and it will increase 4 times in volume. If using a whisk or hand mixer, beat the dough in 1 direction, otherwise it will collapse. The egg mixture will be similar in consistency and color to whipped cream.
  6. Pour sugar into the egg mixture gradually, otherwise it will lose its fluffiness, stir until the eggs are completely dissolved.
    When adding flour, reduce the beating speed a little at a time; some people use a whisk to prevent the mixture from settling while beating. Kneading the dough after adding flour should be done at high speed to make the sponge cake fluffier.
  7. It is better to add zest, raisins, dried apricots and other ingredients after kneading the flour, and very carefully so that the delicate biscuit does not fall off.
  8. Many people recommend using greased parchment (without flour) to prevent the sponge cake from sticking to the pan. The mold should be cooled before cooking by placing it in the refrigerator in advance to make the sponge cake more tender.
  9. After kneading the dough, do not let it sit, but bake immediately. When preparing the biscuit, try not to make noise or allow any fuss around, it is delicate and can collapse from sharp sounds.
  10. If a sponge cake for a cake in a multicooker is ready, this can be seen by the golden brown crust, there are no dents left on it when lightly pressed with a finger, and if you pierce the cake with a wooden stick, it will remain dry.
  11. It is better to leave the finished biscuit in the bowl for 10-15 minutes, and then carefully remove it from it. Place the pan on a damp towel to make it easier for the cake to come away from the edges. Using the recipes from the article, take a look at the step-by-step photos to make the cooking process clearer.
  12. Biscuits can be soaked in juice or syrup using brushes or watering cans. When preparing a sponge cake for a roll, add a little butter to the dough to increase the elasticity of the cake. Parchment paper will help you roll it easily. The filling for the roll should be thick so that it does not leak out.

Conclusion

The sponge cake is ideal for making a variety of pastries and cakes, and by adding berries or fruits to the dough, you will get a fragrant charlotte that can be served with tea.

We hope that you learned a lot of useful things from this article and used the multicooker sponge cake recipe to please your loved ones with aromatic fresh baked goods.

Have you ever baked a biscuit in a slow cooker? If not, we recommend doing it right now. Indeed, unlike the cake that is cooked in the oven, such a product turns out to be very tender, soft and tasty. It should be noted that sponge cake in a slow cooker can be prepared according to different recipes. Today we will present you with several options that require a minimum of time and ingredients.

Traditional recipe for sponge cake in a slow cooker

Surely each of you has tried a pie called “Charlotte” at least once in your life. It is made using classic biscuit dough with the addition of apples. Let's consider the method of preparing this cake in more detail.

So, a recipe for sponge cake in a slow cooker (any brand) requires the use of the following products:

  • large egg whites - 4 pcs.;
  • large egg yolks - 4 pcs.;
  • fine white sugar - a full glass (250 g);
  • wheat flour - a full glass (250 g);
  • patrol vinegar 6% - small spoon;

Making a biscuit base

Before baking a biscuit in a slow cooker, you should knead a thin dough. To do this, add white sugar to the egg yolks, then grind them thoroughly and leave them aside for half an hour. In the meantime, you can start processing the proteins. They need to be cooled a little and then whipped into a stable foam using a mixer.

After performing the described actions, both resulting masses should be combined and mixed well. Next, you need to add table soda, quenched with natural 6% vinegar, and add wheat flour. As a result of these actions, you should have a base that is not too thick.

Form and bake sponge cake

A sponge cake is prepared quite quickly in a slow cooker. But before you start cooking the base, it should be completely placed in the bowl of the device. In this case, the container must first be lubricated with oil (vegetable). Next, you need to close the multicooker and turn on the baking program. It is recommended to cook a delicious and tender pie for 60 minutes.

Checking the readiness of homemade dessert

How do you know if a biscuit is ready to eat? Baking in a multicooker is checked in exactly the same way as in an oven. To do this, you need to carefully open the device and then insert a dry toothpick into the cake. If nothing has stuck to the wooden object, then the biscuit can be removed from the bowl. If the toothpick becomes wet from the raw dough, then heat treatment should be carried out for some more time.

Serve a delicious biscuit to the table

Now you know how to bake a biscuit in a slow cooker. After the tender and soft cake is ready, it must be removed from the container and cooled completely. In the future, the dessert should be presented to the table along with a cup of cocoa or used to create a homemade cake.

Cooking chocolate sponge cake in the Polaris multicooker

We already said above that sponge cake can be made using different ingredients. If you need such a product to make a cake, we recommend using the following recipe.

So, we need:

  • fresh chicken eggs - 4 pcs.;
  • condensed milk - can;
  • fine white sugar - ½ cup;
  • table soda - ½ small spoon;
  • thick and fatty sour cream - 175 g;
  • cocoa powder - 3 large spoons;
  • natural vinegar 6% - small spoon;
  • vegetable oil - a large spoon (for greasing dishes).

Making chocolate dough

Before baking a chocolate sponge cake in a slow cooker, you should thoroughly knead the base. To do this, beat the eggs with a mixer, and then add sour cream and sugar to them. Continuing to intensively mix the ingredients, you need to gradually pour condensed milk into them. Subsequently, cocoa powder and slaked soda should be added to the resulting mass. Finally, you need to add enough wheat flour to the base so that you get a fairly viscous, but not very thick, dark chocolate-colored base.

Forming and baking the product

To bake a chocolate sponge cake in the Polaris multicooker, grease the bowl of the device a little with vegetable fat, and then lay out all the dough. Next you need to set the baking mode. In this program, the cake should be cooked for 70 minutes. After this time, the biscuit should become fluffy, soft and very fragrant.

How to make a homemade cake?

After the sponge cake for the cake in the multicooker is completely baked, it must be carefully removed from the bowl, placed on a flat surface and cooled completely (you can use cold air). Next, the finished chocolate cake needs to be cut in half, using a large and sharp knife or a special thread. In the future, the resulting products should be lubricated with any cream (for example, sour cream, condensed, etc.). The top of the finished sponge cake can be decorated with whipped cream or mastic.

Serving guests homemade treats

After baking the sponge cake and shaping the cake, the homemade dessert should be placed in the refrigerator and kept in this state for several hours. During this time, the chocolate cakes will be well saturated with cream and will become tender, soft and juicy. It is recommended to serve the finished cake to family members along with a cup of unsweetened tea.

Making a delicious biscuit with kefir

A kefir sponge cake in a multicooker is baked in exactly the same way as similar products, but without the use of a fermented milk drink. If you need a tender and tasty treat for breakfast, we recommend using the recipe described below. For this you need to prepare:

  • fresh chicken eggs - 2 pcs.;
  • store-bought kefir 2.5% fat - a full glass;
  • fine white sugar - a full glass;
  • wheat flour - 2 full glasses (a little more is possible);
  • table soda - ½ small spoon;
  • semolina - 20 g;
  • vegetable oil - 5 large spoons (in the dough);
  • chopped cinnamon - a small spoon;
  • vanillin - a small bag;
  • vegetable oil - a large spoon (for greasing dishes).

Knead the dough

To bake a sponge cake in the Redmond multicooker, you should thoroughly knead the milk base. To do this, you need to heat store-bought kefir a little over low heat, and then add table soda to it. After the fermented milk drink stops foaming, add beaten eggs, fine white sugar and vegetable oil to it. After mixing the ingredients with a large spoon, add the dry mixture consisting of sifted flour, vanillin and ground cinnamon. As a result of such actions, you should get a viscous mass. Its consistency should be approximately the same as in the above recipes.

How to properly shape and bake a product?

Before preparing a milk sponge cake in the Redmond multicooker, the bowl of the eclectic device must be greased with vegetable fat. Next, sprinkle the bottom with semolina and lay out the entire previously mixed base. After this, the multicooker needs to be tightly closed and the baking mode set. By the way, in some devices this program is called “Frying”.

The milk cake should be cooked in this manner for 60 minutes. If after the specified time the cake is not completely baked, then it must be left in the heating mode for ¼ hour.

Serving homemade baked goods to family members

Now you know how to bake a milk sponge cake in a slow cooker. After the program is completed, the tasty and tender cake must be carefully removed from the container and placed on a flat dish. After cutting the dessert into pieces, it should be served to family members on separate saucers along with a cup of tea. Additionally, this delicacy can be doused with condensed milk or some kind of glaze.

Let's sum it up

There is nothing difficult about making a regular sponge cake at home. Especially if you use a multicooker for these purposes. It should be noted that such cakes can be prepared not only according to the above recipes, but also other ingredients can be added to them. For example, a sponge cake with apples, jam and even chocolate pieces turns out very tasty. Moreover, some housewives also put frozen berries in such a product. During the baking process, they settle, making the cut of the pie more beautiful and original.

It should also be noted that biscuits made according to the recipes described above can easily be used for making cakes and pastries.

A multicooker is perfect for making biscuits, as any baked product in it turns out perfectly tasty and aromatic. You don’t have to be a good cook to make a sponge cake, because thanks to a slow cooker, anyone can make this recipe. The sponge cake comes out very tender, light, bakes perfectly and does not settle. The main thing is to prepare the dough correctly, and the multicooker will do the rest for you.

  1. The main task in preparing the dough for the future sponge cake is to beat the eggs well, since the splendor of the finished dish will depend on this.
  2. Eggs must be fresh.
  3. You can beat eggs with sugar either with a mixer or with a fork or whisk.
  4. Before use, flour must be sifted through a sieve, so it will be enriched with oxygen.
  5. Baking soda and baking powder may not be needed if the eggs and sugar are beaten properly.
  6. If you add cocoa to the dough, you get a chocolate biscuit.
  7. A biscuit in a multicooker must be cooked in the “Baking” mode.
  8. At the end of the baking process and before serving, the sponge cake should be cooled slightly.
  9. If you add fruits or berries to the dough, you get a charlotte.
  10. Sponge cakes can be used as a basis for making cakes and pastries; you just need to add cream or impregnation to them.
  11. The finished dessert can be decorated with icing, grated chocolate, powdered sugar, whipped cream, and fruit.
  12. The taste of the biscuit will be emphasized and revealed by tea or milk.

Biscuit in a slow cooker: classic recipe

The classic recipe for making sponge cake in a slow cooker is considered the simplest and most straightforward, and it is also perfect for making cakes; you just need to cut the finished dessert lengthwise into several pieces and add cream. Delicious, finger licking good!

  • eggs – 5 pcs.;
  • sugar – 1 tbsp;
  • flour - 1 tbsp;
  • butter – 10 g;
  • vanilla sugar – 20 g.

Cooking method:

  1. Beat the eggs and sugar with a mixer until a fluffy white mass is achieved (about 10 minutes), which should increase in volume.
  2. Add vanilla sugar.
  3. Add flour sifted through a sieve and mix everything thoroughly, but you cannot use a mixer; it is better to use a whisk.
  4. Grease the multicooker bowl with butter, place the dough in it and carefully smooth it out.
  5. Turn on the “Baking” program and wait 50 minutes.
  6. At the end of cooking, remove the biscuit and let it stand for 10-15 minutes.

Biscuit in a slow cooker with condensed milk

The sponge cake prepared according to this recipe turns out moist, soft and tender. It is perfect both for eating ready-made, because it is good in itself and does not need soaking, and for making homemade desserts, using sponge cakes as a basis for future cake, cookies or pastries.

To prepare you will need:

  • eggs – 3 pcs.;
  • sugar – 1 tbsp;
  • flour – 1.5 tbsp;
  • condensed milk – 1 can;
  • sour cream - 1 tbsp.;

Cooking method:

  1. Beat the eggs in a mixer, gradually adding sugar, for 10 minutes until fluffy white foam.
  2. Stir condensed milk and sour cream into the resulting mixture.
  3. Mix pre-sifted flour with baking powder and add to the future dough. Mix everything with a whisk or spoon.
  4. Pour the resulting dough into the multicooker container.
  5. Turn on the “Baking” mode and wait 1 hour 5 minutes.
  6. After the time has passed, we open the lid, but do not take out the biscuit, but let it stand so that the dessert cools.
  7. Remove the biscuit using the steam tray.

Chocolate sponge cake in a slow cooker

Cakes made from this sponge cake are perfect for making homemade chocolate cake. The dark biscuit looks very beautiful. It is tall, tender, moderately moist, and most importantly – extremely tasty! The sponge cake can easily be cut into several layers and layered with your favorite cream.

To prepare you will need:

  • flour – 1.5 tbsp;
  • eggs – 3 pcs.;
  • milk – 1 tbsp.;
  • sugar – 1 tbsp;
  • vegetable oil – 0.5 tbsp.;
  • cocoa – 4 tbsp. l.;
  • vanillin to taste;
  • baking powder for dough - 1 tbsp. l.
  • butter – 10 g.

Cooking method:

  1. Beat eggs and sugar with a mixer for 7-10 minutes until the mixture becomes light in color.
  2. Pour in milk and butter and mix everything thoroughly.
  3. Add flour in small doses, after sifting it through a sieve.
  4. Add baking powder and cocoa.
  5. Grease the multicooker pan with butter and place the dough into it. Flatten the dough.
  6. Turn on the “Baking” mode in the multicooker and wait 1 hour 20 minutes.
  7. Carefully remove the finished biscuit from the multicooker pan and let it stand for a while to cool.

Honey biscuit in a slow cooker

This biscuit is quite easy to prepare. The slow cooker will do most of the work for you. The result is a tender, fluffy, aromatic, very high and incredibly tasty dessert of a beautiful honey color. Honey sponge cake goes very well with sour cream and whipped cream. You can easily cut the dessert into 3-4 layers and prepare a cake or pastries.

To prepare you will need:

  • flour – 2 tbsp;
  • sugar – 1 tbsp;
  • eggs – 5 pcs.;
  • honey - 6 tbsp. l.;
  • baking powder for dough - 1.2 tbsp. l.;
  • vegetable oil for lubricating the multicooker bowl.

Cooking method:

  1. Place honey and baking powder in the first container and heat in a water bath, stirring constantly, until white foam forms (1-2 minutes).
  2. In a second container, beat the eggs with sugar until the mass increases in volume and lightens (8-10 minutes).
  3. Pour the contents of the first container into the second, stir well.
  4. Add sifted flour in small parts and mix everything.
  5. Grease the multicooker bowl with vegetable oil and sprinkle with flour.
  6. Place the dough into a bowl.
  7. Set the “Bake” program in the multicooker and bake for 1 hour 25 minutes.
  8. Open the lid and cool the biscuit in the multicooker bowl.
  9. Place the dessert on a plate and serve with milk or tea.

Poppy sponge cake in a slow cooker

Enjoy the wonderful taste and spongy texture of this simple poppy seed cake. It just melts in your mouth, as it tastes very delicate and incredibly aromatic. Your family, having tried this dessert once, will ask you to make it again and again.

To prepare you will need:

  • flour – 0.5 tbsp;
  • sugar – 0.5 tbsp;
  • eggs – 3 pcs.;
  • poppy seed – 0.5 tbsp;
  • margarine – 110 g;
  • baking powder for dough – 1.5 tsp;
  • salt – 1 pinch;
  • vanillin – 1 pinch;
  • butter for lubricating the multicooker bowl;
  • dark chocolate (for making glaze) – 1 bar.

Cooking method:

  1. Rinse and dry poppy seeds.
  2. Beat the eggs and sugar for more than 7 minutes until a light white foam forms.
  3. Melt margarine in a water bath. Add vanillin, a pinch of salt to the melted margarine and mix thoroughly.
  4. Add flour sifted through a sieve and baking powder into the resulting mixture in small parts and stir everything.
  5. Add poppy seeds.
  6. Knead the dough until it becomes medium thick.
  7. Pour the dough into a multicooker pan, pre-greased with butter.
  8. Bake the biscuit in the “Baking” mode for 40 minutes.
  9. At the end of the baking process, open the lid of the multicooker pan and let the biscuit stand until it cools completely.
  10. To prepare chocolate glaze, place a container of chocolate in a water bath and melt it until liquid.
  11. Remove the finished sponge cake from the multicooker using a steam container, place it on a plate and pour over the chocolate glaze.
  12. You can decorate the dessert with strawberries or other fruits.

Coffee sponge cake in a slow cooker

A very original and unusual solution in preparing a sponge cake is adding instant coffee to the dough. The dessert has a specific taste and a beautiful dark coffee color. It is best to eat this biscuit with tea or coffee or make a cake from it.

To prepare you will need:

  • flour – 2 tbsp;
  • sugar – 1 tbsp;
  • eggs – 4 pcs.;
  • vanillin – 1 sachet;
  • instant coffee – 4 tbsp. l.;
  • baking powder for dough - 1 tbsp. l.;
  • butter – 100 g.

Cooking method:

  1. Mix 0.5 tbsp. boiling water with coffee until the latter is completely dissolved. Leave to cool on the table.
  2. Mix the sifted flour with vanilla and baking powder.
  3. Using a mixer, beat sugar and eggs until light and fluffy. Add melted butter and dissolved coffee. Mix the resulting mass with a spoon.
  4. Add a mixture of flour, baking powder and vanillin to the egg-sugar mixture.
  5. Grease the multicooker bowl with any oil and pour the dough into it.
  6. Set the multicooker to “Baking” mode and wait 1 hour.
  7. Open the lid of the multicooker and let the dessert stand until it cools down.
  8. Using a steaming bowl, remove the biscuit. Bon appetit!

Biscuit in a slow cooker. Video

1. Prepare four eggs, a glass of sugar, a glass of flour and a piece of butter to grease the multicooker bowl.

2. separate the whites from the yolks. Here you need to try to break it carefully so that not even a drop of yolk gets into the whites. Otherwise there will be no “peaks”. Also check whether the dishes into which you break the eggs are dry - this is also an important point.

3. Beat the whites until foamy and increased in volume.

4. Add sugar in a stream while continuing to beat. Beat for about 15 minutes until thick.

5. Add the yolks to the whipped whites, continuing to beat with the mixer.

6. Add sifted flour and mix gently with a spoon (NOT with a mixer) until smooth.

7. The finished biscuit dough looks like this.

8. Grease the bowl of the Polaris multicooker with butter.

9. Pour in the biscuit dough.

10. Set the “baking” mode, cooking time - 50 minutes. Then press start.

11. After the beep, the biscuit in the Polaris 0517 multicooker will be ready. It is light on top, but porous - you can immediately see that it is baked. Let it cool a little.

12. Once cool, insert a steaming rack into the bowl and invert the bowl to carefully remove the sponge. The reverse side of the biscuit was nicely browned.