Culinary recipes and photo recipes

Prague cake in a slow cooker: recipe with photos

Over the past few years, the multicooker has become an indispensable device in almost all kitchens. With its help, you can cook rich borscht, stew meat, or even bake a cake. Therefore, now we would like to present to you a recipe for Prague cake in a slow cooker. It is thanks to the multicooker that the cake sponge cake comes out indescribably fluffy, light and very moist. The Prague cake itself comes out with a rich chocolate taste and smell and, besides, it is quite filling, so this cake is enough to feed a lot of sweet tooths.

Ingredients for making Prague cake in a slow cooker:

chicken eggs – 3 pcs.
sugar – 150 g
sour cream (15-20%) – 200 g
condensed milk – 200 g
wheat flour – 180 g
cocoa powder – 50 g
baking powder – 1 tsp. (without slide)
soda – ¼ tsp.

butter – 200 g
condensed milk – 200 g
cocoa powder – 1-2 tsp.
vanilla sugar – 1 tsp.
jam (apricot, plum) – 1-2 tbsp.

chocolate – 100 g
butter – 60 g

Note: Binatone MUC -2180 multicooker-pressure cooker, power 1300 W, bowl diameter 22 cm was used

Prague cake in a slow cooker: recipe with photos

Prepare chocolate sponge cake. First prepare the dry ingredients. To do this, mix flour, cocoa powder, baking powder and soda. Sift the resulting mixture together 1-2 times.

Break three large chicken eggs into a large bowl and add sweet sand to them.

Beat the eggs with sugar with a mixer at high speed for 5-6 minutes. The testicles should turn into a lush, light and thick mass.

Add condensed milk and sour cream to them. Stir with a whisk until smooth.

Add the dry mixture to the watery ingredients in a few additions.

Using a whisk, mix gently but thoroughly until you get a smooth dough.

Cover the bottom of the multicooker bowl with baking paper. Fill it with dough.

Bake the chocolate sponge cake for the Prague cake on the “Baking” mode for 1 hour until fully cooked; check the readiness of the sponge cake using a wooden skewer. To do this, pierce the sponge cake in the center and if the skewer comes out without traces of sticky dough, the sponge cake is ready. By the way, please note that depending on the power of your multicooker and the diameter of the bowl, baking a biscuit may take a little more or less time.

Allow the finished biscuit to cool for 10-15 minutes in the bowl, then turn it over onto a steaming rack and leave it in this form until it cools completely.

Cake "Prague" in a slow cooker

Our reader Natalia shares the recipe for her beloved “Prague” cake . There is a worldview that the Prague cake came to us from Prague, the capital of the Czech Republic. But in Prague itself, hardly anyone understands about this cake. By the way, in Prague there is a similar cake - the Viennese Sacher cake. And our Prague cake got its name because of the restaurant of the same name in the capital, where it was invented by a pastry chef working there. The taste of Prague cake is familiar and loved by everyone. For a long time, its recipe was kept secret. At the moment, almost all factories and small confectionery shops prepare the Prague cake, but cooked at home, it is even tastier, as you can see by preparing it according to this recipe.

Ingredients:

2 testicles
1 cup of sugar
1 cup sour cream
0.5 cans of condensed milk
1.5 cups flour
1 teaspoon baking soda
1 tablespoon cocoa

150 g butter
0.5 cans of condensed milk

0.5 cups sugar
2 tablespoons cocoa
50 g butter
2 tablespoons sour cream
1 tablespoon water (optional)

Cake "Prague" in a slow cooker:

Beat eggs with sugar. Add soda to sour cream and beat with condensed milk. Combine everything, move with a mixer, adding flour and cocoa.

Place the dough into a greased bowl.

We bake the “Prague” cake in a slow cooker, in the “baking” mode for 60 minutes.

After the signal, remove the cake, cool and divide into 2 cakes.

Spread the cooled shortbread with cream and cover with the second shortbread. Pour glaze on top.

For the cream, beat soft butter, add condensed milk at room temperature and beat again.

For the glaze, mix sour cream, sugar, water and cocoa, bring to a boil over low heat and cook until thickened, stirring constantly. Then add softened butter.

The Prague cake is ready in a slow cooker. Bon appetit.

Recipe for Prague cake in a slow cooker

I offer an excellent recipe for “Prague” cake, prepared in a slow cooker. Naturally, this is not a completely true “Prague” recipe, but it’s very close, and most importantly, it’s incredibly delicious! This cake is very simple to prepare, and its taste will amaze you, your family, and guests. I absolutely recommend it!

Ingredients

Manufacturing stages

Add sugar to the eggs, beat until the mass doubles in volume.

Place sour cream in another bowl, add soda, beat with a mixer. Continuing to beat, add condensed milk. Combine the egg and sour cream mixtures together and beat a little more.

Add sifted flour and cocoa powder, mix well with a spoon or spatula until smooth.

Grease the multicooker bowl with a little oil and pour in the prepared dough (the dough comes out like thick sour cream).

Place the bowl in the multicooker, set the “Bake” mode for 60 minutes, if the top of the cake remains wet after baking, bake for another 15-20 minutes. Remove the finished crust from the bowl using a mold designed for steaming. Cool the shortbread. The crust for this cake can also be baked in the oven in any round shape, at a temperature of 180 degrees, for about 1 hour.

Cut the shortbread into 3 parts.

Add softened butter to condensed milk.

Beat with a mixer until smooth. Grease the bottom and middle cakes with the prepared buttercream.

Grease the sides of the cake as well. Do not grease the top crust with cream.

Prepare the glaze: add sugar, cocoa powder and vanilla sugar to the milk. Put on fire, bring to a boil.

After this, add butter and boil the glaze for 3-4 minutes. Turn off the gas and cool the glaze. Lightly coat the top of the cake with chocolate glaze. Place the Prague cake in the refrigerator until the glaze hardens.

Grate chocolate (you can use any chocolate, milk or dark) and sprinkle on the sides of the cake. Then decorate at your own discretion. Let the cake sit in the refrigerator for about 5-7 hours.

Cut the unusually delicious “Prague” cake, prepared in a slow cooker, into pieces and you can serve it to the table - amuse your loved ones and guests!

Bon appetit!

Cake “Prague” in a slow cooker: a regular and frisky recipe

Now I would like to present to your attention a very simple and quite quick recipe with step-by-step photos of a delicious chocolate cake at home. The Prague cake is recklessly delicious. Now we will cook it in a slow cooker.

Ingredients:

For the cakes:

sugar - 1 glass,
wheat flour - 1.5 cups,
eggs - 3 pcs.,
sour cream 20% - 200 gr.,
condensed milk 8.5% - 0.5 b.,
vanillin - tip of a knife,
cocoa powder - 2 tbsp.,
soda - 1 tsp.

for cream:

butter - 150 gr.,
condensed milk - 0.5 cans,
cocoa powder - 2 tsp.

for glaze:

butter - 50 gr.,
sugar - 1/2 tbsp.,
milk - 50 ml.,
cocoa powder - 2 tbsp.

Step-by-step production:

Step 1. Beat eggs with sugar.

Step 2. Add sour cream, soda, vanillin and mix everything well with a mixer.

Step 3. Add condensed milk and cocoa to the purchased solution and mix everything well again.

Step 4. Sift the flour, then add it to our solution and knead the dough. The dough should turn out like thick sour cream.

Step 5. Grease the multicooker bowl with oil, pour our dough into it and set the “Baking” mode.

Step 6. After the ready signal goes off, check the biscuit with a wooden skewer. If the cake is not ready, then bake for 10 minutes.

Step 7. Place the finished biscuit on a cutting board.

Step 8. Prepare the cream: add condensed milk and cocoa to the softened butter and beat with a mixer. After this, put the cream in the refrigerator for 30 minutes.

Step 9. After the biscuit has cooled, cut it, preferably into three parts. We coat them with cream and start making the glaze.

Step 10. Pour cocoa and sugar into a small saucepan, add milk and stir constantly over low heat and bring to a boil. Then add the oil and stir, remove from the stove. Immediately after the butter has dissolved, spread the glaze moderately over the entire surface of the sponge cake.

After the glaze has cooled, serve the finished “Prague” cake, prepared in a slow cooker, on the table.

Bon appetit!