Honey cake in a slow cooker - 4 simple and delicious recipes

Honey cake in a slow cooker - 4 simple and delicious recipes

In a slow cooker

The owners of multicookers were able to appreciate how easily these modern assistants cope with baking sponge cakes. They always turn out lush, soft and tender. This has given rise to many recipes on how to make honey cake in a slow cooker from a sponge honey cake. The dessert is not difficult to prepare, and various filling options allow you to play with the flavors of the finished product.

Classic honey cake in a slow cooker

A classic honey cake in the oven is made from honey-custard dough and baked in separate layers. In a slow cooker, this dessert is prepared using biscuit dough, which allows you to bake it with a minimum of participation from the hostess in the process.

For a classic honey sponge cake you need the following products:

• 5 chicken eggs;
• 200 g white crystalline sugar;
• 5 g baking powder;
• 150 g honey;
• 200 g wheat flour.

Many housewives prefer to coat honey cakes with custard, but you can add a little variety to its simple recipe by adding something exotic in the form of bananas.

For this variation of custard you need:

• 500 ml milk;
• 100 g sugar;
• 2 eggs;
• 50 g sour cream or heavy cream;
• 50 g flour;
• 200 g ripe bananas.

Baking recipe step by step:

1. Knead the dough using a mixer, combining the products in the following sequence: first eggs with sugar, after turning the mass into a fluffy foam, add honey and lastly add flour-baking powder mixture. The consistency of the mass is suitable for pancakes.
2. In a greased multicooker bowl, the cake is baked for 50 minutes, “Baking” mode. Afterwards it cools on a wire rack and dissolves into several thin layers. Since different models of multicookers have unequal technical characteristics, when baking a honey sponge cake for the first time you need to set the time specified or recommended by the corresponding program, and during the baking process itself, increase or decrease it if necessary.
3. For the custard, grind eggs, sour cream and flour with sugar. Pour milk into this mixture and simmer everything over low heat until thick. Then cool.
4. Puree the ripe bananas in a blender and combine with the cooled custard base. Apply the resulting cream to the cakes and sides of the honey cake.

Honey cake with traditional custard

You can start right away by preparing the custard - you will still have to let it cool. It will require:

• 3 medium fresh eggs, • 3 tablespoons of wheat flour (starch should not be taken), • half a glass of sugar, • vanillin to taste, • 0.5 liters of fresh cow's milk.

First, grind the eggs with granulated sugar until smooth, and then add vanilla and flour and stir everything so that there are no lumps left. We dilute the resulting mass with milk, and put the saucepan (take a non-enamelled one, otherwise it will burn) on low heat and cook the cream until it is empty, constantly stirring from the bottom. Sprinkle the finished product with sugar on top to prevent a film from forming and leave to cool.

For the test, prepare the following:

• sugar – one cup (the one that comes with the multicooker), • melted butter – 4 tablespoons, • egg – 3 pieces, • soda – 2 tsp, • honey – 4 tbsp. l., • roasted and finely chopped walnuts - half a glass.

The dough is prepared in the following order:

• beat the eggs thoroughly together with the stored sugar, • heat the honey and soda in a water bath, • as soon as foam begins to form on it, mix all the products, • add flour and butter, • pour the finished dough into the multicooker (“Baking” mode, time – 1 hour 20 minutes).

The cake is allowed to cool directly in the bowl. Then it is removed, flattened, and coated with custard. Part of the latter is laid out on the surface of the cake and its sides. The entire product is sprinkled with nut crumbs.

Chocolate honey cake

Honey and prunes have become an almost classic combination in cakes, but a delicious chocolate note in a honey sponge cake will only make the taste of the finished baked goods richer. Preparing such a confectionery masterpiece will not be difficult if you have a multicooker on your farm.

For chocolate-honey sponge cake and cream you will need:

• 5 selected chicken eggs;
• 570 g granulated sugar (of which 330 g for cream);
• 150 g liquid honey;
• 30 g cocoa powder;
• 5 g baking powder;
• 3 g table salt;
• 320 g sifted flour;
• 600 g of fat sour cream (it is better to take a homemade product);
• 150 g prunes.

How to bake chocolate honey cake in a slow cooker:

1. Without separating the eggs into yolks and whites, beat them with a mixer, gradually adding the required amount of sugar until a light foamy mass is obtained.
2. Separately prepare a dry mixture of bulk ingredients for the dough (baking powder, cocoa, salt and flour). It must be mixed thoroughly, for example, with a regular whisk, so that all components are evenly distributed in the flour.
3. Pour honey into the foamy eggnog, continuing to whisk, and then add the bulk mixture in small parts.
4. Place the finished dough into a greased multicooker bowl and cook in the “Baking” mode. Depending on the power of the unit, it may take 60 minutes or more. A toothpick will help determine if the cake is ready.
5. For a creamy layer, beat heavy sour cream with sugar. Beating should begin at low speeds, gradually increasing them. Sugar should also be added in parts, and not all at once.
6. After cooling the chocolate cake on a wire rack, cut it into three or four layers. Assemble the cake by stacking the cake layers on top of each other, after smearing them with cream and sprinkling with prunes. After coating, decorate the top and sides to your taste. Chocolate honey cake with sour cream is ready.

Honey sponge cake in a slow cooker. Basic recipe

As usual, everything is simple, easy and clear, because we will cook in a slow cooker.

The following products will be needed:

• eggs – 5 tbsp;
• sugar – 1 glass;
• flour – 2 cups;
• baking powder – 1 tsp. (can be replaced with soda;
• vanilla sugar - a bag;
• salt - a pinch;
• honey – 6 tbsp;
• butter for greasing the bowl.

Preparing honey sponge cake in a slow cooker:

1. When kneading the dough, remember one simple rule: liquid and dry ingredients are mixed in separate bowls. Now let's get to work.
2. First, sift 2 cups of flour into a large bowl, add baking powder or soda, and mix. For now we set it aside to work on other products.
3. Beat the eggs into a bowl, add sugar, turn on the mixer at high speed, beat for a long time until the mass is light and fluffy and without sugar crystals.
4. About halfway through the process you need to add honey. It should be liquid. If yours is thick, you will have to melt the honey in a water bath.
5. At the end of beating, add flour and baking powder little by little and continue beating until the dough is homogeneous. The density of the dough is like thick sour cream.
6. Now the multicooker bowl: preparation will not take much time: you just need to grease it with soft butter.
7. And if it’s not difficult, we recommend cutting out a circle from baking paper equal to the diameter of the baking bowl. The biscuit won’t stick to the bottom in the multicooker anyway, but it’s better to play it safe, especially since it will be much easier to remove the finished baked goods this way.
8. That's the final touch - pour the dough into the work bowl, lower the lid, select the desired program. This will be the “Baking” mode, and as for the cooking duration, you need to set the timer for 60 minutes + 5 minutes for “rest”.
9. We wait until the sponge cake is ready, and if you decide to make a cake, then you can not waste time and prepare the cream. The ideal option is sour cream with the addition of vanillin.
10. What to expect from this recipe: A tall, airy, soft sponge cake. If everything is done as written in the recipe, you will get a gorgeous sponge cake with a honey aroma. The color of such baked goods is delicate, caramel.

On kefir

The honey sponge cake made with kefir is tender, airy and incredibly fluffy. The finished cake baked in a slow cooker can easily be divided into 4-5 layers, which allows you to assemble them into a tall honey cake.

List of ingredients for kefir crust:

• 5 eggs;
• 400 ml kefir of any fat content;
• 300 g sugar;
• 150 g honey;
• 5-7 g baking soda;
• 390-400 g flour.

For the layer between the cakes you should take:

• 380 g condensed milk;
• 200 g butter;
• 150 g dried apricots;
• 150 g raisins;
• 150 g prunes;
• crushed nuts or crumbled cookies for sprinkling.

Baking algorithm:

1. Pour liquid honey and kefir mixed with soda into the foam of eggs and sugar. After this, sift through a sieve in small portions and stir in the flour.
2. Place the finished mass, which resembles pancake dough in thickness, into a greased multi-pan and bake until a toothpick is dry in the “Baking” mode. Cool and cut into several equal layers.
3. For the layer, beat the butter with condensed milk, and finely chop the dried fruits, or grind through a meat grinder.
4. First place the cake on the dish with the top unsightly, unbaked side, grease it with cream, sprinkle with a mixture of dried fruits. Repeat the same steps with the remaining cakes.
5. Sprinkle the top of the cake with crumbs. Let the dessert stand for 5-6 hours at room temperature and then put it in the refrigerator.

Honey cake made with kefir

This recipe is very simple and takes little time. At the same time, the taste will be no worse than the traditional one.

The following products must be stocked:

• flour - a glass, • the same amount of sugar and kefir, • 1 large egg, • 2 tablespoons of honey, • 100 grams of powdered sugar, • 300 ml of heavy cream, • vanillin.

Dry ingredients are mixed well. At the same time, honey, kefir and egg are combined separately. Dry and liquid products are easily whisked and poured into the multicooker. The latter is set for baking and the time is set - 1 hour.

While the cake is preparing, beat the chilled cream and powder until thick.

How to make velvet honey cake?

The name “velvet” itself speaks about the texture of the sponge cake baked according to this recipe. And the light, almost imperceptible coffee note in the taste makes the baked goods different from other honey cakes. Despite all the capriciousness of the biscuit dough, it will never fall off in a slow cooker.

The dough for velvet honey sponge cake is mixed from:

• 5 chicken eggs;
• 300 g sugar;
• 150 ml of boiling water;
• 10 g instant coffee;
• 150 g of honey in its liquid state;
• 100 ml vegetable oil;
• 5 g soda;
• 300-350 g flour.

For a cake with such a rich taste, there is no point in making a complex cream; a layer with boiled condensed milk from:

• 380 g boiled condensed milk (“taffy”);
• 200 g soft butter.

Ingredients

Biscuit honey cake

Sponge cake is a universal base for a huge number of cakes. Its advantages are considered to be ease of production and neutral taste. If desired, the finished cakes are sprinkled with cognac, which will give the cake a pleasant “adult” taste.

You will have to prepare the following products:

• 6 tablespoons of light honey, • 200 grams of granulated sugar, • 2 cups of sifted flour, • 5 eggs, • tablespoon of baking soda, • vanilla.

Initially, mix honey with soda and heat. As soon as a high foam appears on it, pour in the eggs, erased with sugar. Add vanilla and flour there, then mix everything until smooth.

The dough is transferred to a multicooker set to baking mode (1 hour). When ready, the product is cut and lubricated with the existing cream.

Lenten honey cake

Many Russians observe fasting, but even in this case, on Christmas Eve you want to please your loved ones with a cake. The recipe below will accomplish the task while avoiding the use of fast foods.

For the crust you will need:

• 2 tbsp. l. honey, • 200 milliliters of boiled water, • 2 cups of flour, • sugar – 100 grams, • cocoa powder – 50 g, • refined vegetable oil – 100 ml, • a tablespoon of baking powder, • half a glass of roasted peanuts and raisins.

Let's prepare the cream using semolina. Take 100 g of cereals. Also needed:

• any jam – 200 g, • 0.4 l of water, • 50 g of sugar, • vegetable oil – 20 milliliters.

Preparation of the dough begins by mixing water with butter, cocoa and sugar. The remaining bulk ingredients are combined in a separate container and then added to the liquid ones. Beat the mixture thoroughly with a mixer until smooth. Finally add raisins and chopped nuts.

The dough is transferred to the slow cooker for 65 minutes.

Let's start with the cream. Heat the water a little, add sugar to it and cook the semolina until thick. Add butter to the finished porridge and immediately beat with a mixer until the mass loses its graininess.

Lay the cooled cake into two parts. Place cream on the bottom half and another layer of jam on top of it. Cover with the second disk and coat its surface in the same order. We expose the product to the cold.