Strawberry sponge cake in a slow cooker

The appetizing berry theme remains the focus of culinary attention all year round, but in the summer its relevance increases significantly.

It would be a sin not to take the opportunity to bake a fragrant and tender sponge cake with strawberries grown with your own hands or purchased at the market for your beloved household members. We take as a base the traditional version of the most popular pastry, instead of apples we put the most delicious summer berry in it and we get a fragrant treat for tea.

The strawberry inside makes the somewhat dry sponge cake more juicy, adding true French charm to Italian pastries (Italian “biscotto” - “baked twice”).

We offer two of the best recipes for everyone’s favorite sponge cake with the freshest strawberries - for a slow cooker and a berry cake, the base of which is baked in the oven.

Traditional sponge cake with strawberries in a slow cooker

Ingredients

Chicken eggs – 3 pcs + –
Snow-white granulated sugar – 1 cup + –
Wheat flour – 1 cup + –
Strawberries – 300 g + –
Vegetable oil - 1 tsp. + –
Semolina - 1 tbsp. + –

Baking delicious strawberry sponge cake according to a traditional recipe

Confectionery “bread” or sponge cake is a baked product that in its traditional “execution” consists of flour, eggs and sugar. The proposed ratio of goods allows you to obtain the highest stable base for the cake.

Break the eggs into a deep bowl, remembering to check each one individually for freshness.
We fill them with sugar and, turning on the mixer at high power, turn the contents of the bowl into a fluffy foamy mass.
Next, add the flour that has been passed through a sieve in advance. We introduce it into the sweet egg mixture not all at once, but in several additions.
Divide the finished dough (in terms of thickness it should be the same as for pancakes or a little denser) into approximately two equal parts. Pour half the test mass into a multi-bowl greased and sprinkled with semolina, and place whole washed and dried strawberries on top.
Fill the filling with the remaining dough. Close the multicooker, select the “Baking” or “Cake” program in the menu, depending on the model of the unit, set the time to 40 minutes and start.
When the timer beeps, you will need to open the multicooker and use a match to check the readiness of the strawberry sponge cake. If there are traces of dough left on the match that was used to pierce the biscuit, it means that it needs to be baked for another 10 minutes, setting additional time on the timer and starting the program.

Sponge cake from the oven with the most delicate and delicious strawberry cream

If the reason for the feast is an anniversary or a wedding, then the dessert should be special. We suggest baking a cake with sour cream and berries. It comes out indescribably delicious and looks royally chic on the gala table.

Ingredients

Raw chicken eggs – 6 pcs;
Granulated sugar – 1.5 cups;
Flour – 1.5 cups;
Vanilla sugar – 2 sachets;
Baking soda – 0.5 tsp;
Vegetable oil – 1 tbsp;
Snow-white condensed milk – 1.5 cans;
Butter – 100 g;
Fresh washed strawberries – 0.3 kg;
Strawberry compote (for soaking) – 150 ml.

How to create your own delicious strawberry sponge cake

Separating the white part of the eggs from the yolk, foam them separately until fluffy. In this case, it is necessary to add sugar, including vanilla, to the yolks. You will have to work with the mixer until the sweet sweet crystals are completely dissolved.
Then, having combined the whites and yolks again, mix until smooth, and then begin to evenly add flour and baking powder, without ceasing to work with the mixer. As a result, the dough should be almost like pancakes, only a little thicker.
We fill the greased form with it and send it to the oven preheated to 200C. As soon as the oven door slams, the temperature must be reduced to 180C and kept at this level. At the lowest temperature, the risk of burning baked goods is reduced to zero, but at the same time there is no hope that the biscuit dough will “fit” perfectly and remain fluffy.
Bake the cake base until done. While it cools in natural conditions, we will make the cream.
The butter must be made fluffy using a mixer, and then lightly beat it together with condensed milk and strawberries. It must be washed first, remove the greenish inflorescences and puree with a blender.
Use a serrated bread knife to cut the cooled cake into 2-3 biscuit pancakes. We soak the bottom one with sweet strawberry compote until soft, cover it with the prepared cream and cover it with the next shortbread, and later with another one, also soaked. Cover the top with the remaining cream and decorate, for example, with a narrow cut of fresh strawberries or your favorite fruit. You can use homemade strawberries from confectionery mastic.

Summer seasonal berries are a real gift for a professional pastry chef. Even the most ordinary strawberry sponge cake, professionally baked and decorated, can be transformed into a confectionery masterpiece. And in order to prepare a fragrant delicacy all year round, we recommend freezing more of your favorite summer berries!

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Cake with strawberries in a slow cooker

✅1. Strawberry soufflé cake in a slow cooker.

Light, airy, low-calorie and very tasty cake.
Consists of 3 components that can be consumed as independent desserts. Strawberries can be exchanged for any favorite berries and fruits (raspberries, peaches, apricots, oranges, etc.) Accordingly, we take suitable yogurt. Preparing a cake is even easier and faster than describing the manufacturing technology.

BISCUIT (regular glasses):
3 eggs
1/2 cup sugar
1/2 cup flour
Pinch of soda

SOufflé:
2 tbsp gelatin
200 g cool water
250 g cream (not lower than 33%)
500 g strawberry yogurt (preferably thick)
Sweet powder - 3-5 tbsp to taste

JELLY:
1 tbsp gelatin
5-7 strawberries for syrup
100 g sugar (to taste)
150 g water for gelatin
200 g water for syrup

BISCUIT: Beat eggs with sugar until white, add a pinch of soda and flour. Mix thoroughly and pour into a bowl greased with vegetable oil. “Baking” mode 40 minutes. After the signal, remove the biscuit using a double boiler, cool and cut in half. Soak in syrup (I used orange) half and half with water.

While the sponge cake is baking, let's make the SOUFFLE. Dissolve gelatin in cool water (according to the instructions on the bag, leave for 1 hour). Then heat it in the microwave (Microwave radiation, ultra-high frequency radiation - electromagnetic radiation, including the decimeter, centimeter and millimeter range of radio waves) until hot (DO NOT BOIL!) and cool to room temperature.
Beat the well-chilled cream with a mixer with sweet powder until stable peaks form. Carefully pour in cool yogurt and gelatin. If necessary, add more sweet powder. Cover the MV bowl (fortunately I have 3 of them!) with a plastic bag-t-shirt (see photo).
Place one sponge cake layer and pour in the soufflé, leaving 1/4 of it. You can add chopped berries. Cover with the second crust and carefully pour in the remaining soufflé. Place in the refrigerator on a flat surface. Preparing JELLY: It is better to create it right away with the soufflé. Dissolve gelatin in cool water (according to the instructions on the bag, leave for 1 hour). Then heat it in the microwave (microwave radiation, ultra-high frequency radiation - electromagnetic radiation, including the decimeter, centimeter and millimeter range of radio waves) until hot (DO NOT BOIL!) and cool to room temperature.
Wash the berries, cut them, add sugar, add water and cook for 5-10 minutes.
Cool, strain through a strainer. The syrup is ready. Add chilled gelatin and stir. When the soufflé has hardened (30-40 minutes, I put it in the freezer, it’s faster), we steal the chopped berries and carefully pour the jelly over them with a spoon (not much), put them back in the refrigerator, when the jelly has set, carefully pour the remaining jelly over the berries with a spoon and put them back in refrigerator for the night (that is, the dark time of day) .

In the morning, carefully remove (by the handles) the bag with the cake and, cutting the bag in several places, transfer the cake to a plate. The cake is ready. Enjoy your tea.

✅2. BERRY-APPLE KISSEL IN A MULTICOOKER!

Raspberries – 200 grams
Strawberries – 200 grams
Apples – 3 pieces
Potato starch – 2 tablespoons
Sugar – 1 multi-glass
Water – 2 l

Would you like to find out the recipe for the most summer and delicious drink? Raspberry, apple and strawberry jelly in a slow cooker can convey all the beauty of the summer season and enrich your body with a bunch of essential vitamins!

1. Wash and core the apples. Then cut into small cubes.

2. Sort the raspberries so that there are no spoiled berries.

3. Peel the strawberries from the greenish tails, rinse and sort them too.
You can also take frozen berries!
4. Place all fruits in a multicooker bowl.

5. Heat the water, but do not boil. Pour over the fruit and add sugar.

6. Place our base for raspberry, apple and strawberry jelly in the multicooker in the steam mode and wait for everything to boil.

7. While the process is going on, dilute the starch in water (without lumps!). Pour it into the boiling jelly in a thin stream, stirring vigorously. Boil for a few more minutes. Ready!

Good advice: it is best to drink this jelly from raspberries, apples and strawberries in a slow cooker, cooled and even with ice. And I like to decorate it with mint leaves - it gives it a fresh smell.

✅3. PIE WITH STRAWBERRY IN A MULTICOOKER!

DOUGH:
2 eggs;
200 g sugar;
5 tablespoons of sour cream (fat content 20-25%);
100 g butter;
5 tablespoons of vegetable oil;
300 grams of premium flour;
1 packet of vanillin (it’s better not to overdo it);
1 teaspoon baking powder.

FILLING:
1 package frozen strawberries (or fresh);
100 grams of sweet powder.

To do this, beat 2 eggs and 200 grams of sugar until a thick foam appears. For those with a sweet tooth, the amount of sugar in the pie can be increased to 250-300 g.

Add 5 heaped tablespoons of sour cream to the eggs beaten with sugar, beat everything again. Melt the butter in the microwave or on the stove, add the melted butter and vegetable oil to the dough, mix well.

At the final step of making the dough, add vanillin, baking powder and flour sifted through a sieve.
Mix everything well again with a mixer, the dough in the mixture should be like thick sour cream. You should not put too much flour into the dough; the dough may turn out dense and not airy.

Because the pie dough is very tender, and the berry inside is placed at the top, twisting the pie is not allowed. In order to remove the pie after baking, you need to cut two strips about 8-10 cm wide from the baking paper. Place the strips crosswise in the multicooker pan, so that the edges of the strips reach the top of the pan. Using these strips we will remove the finished pie from the multicooker pan.

Grease the multicooker pan and strips of baking paper with vegetable oil. Transfer the pie dough to the pan and spread it evenly over the bottom.

Pour 100 grams of sweet powder into a plate, dip the berries in the sweet powder and place in a slow cooker on top of the dough. Each berry needs to be slightly pressed into the dough, but just a little bit, because during baking the strawberries themselves will drown in the dough.

Sponge cake with strawberries and sour cream

A wonderful homemade sponge cake with strawberries and sour cream will amuse your household with its taste and tender insides. The sponge cake is prepared in a slow cooker, so the process of creating a cake is indescribably easy. The freshest strawberries and bananas are used for decoration. Strawberry cake is perfect for tea drinking.

Strawberry sponge cake recipe

Preparation time: 1 hour 30 minutes

Production time: 1 hour

Total time: 2 hours 30 minutes

Ingredients

For the biscuit:

300 g wheat flour
200 g sugar
100 g butter
2 pcs. chicken egg
1 tsp. watery honey
0.5 tsp. baking soda

For cream:

100 g sour cream
100 g sugar
50 g condensed milk

For decoration:

100 g strawberries
1 PC. banana
30 g chocolate

Step-by-step recipe with photos

How to make sponge cake with strawberries and sour cream

1. The eggs must be broken into an empty bowl. Add sugar there. Beat the ingredients with a mixer.

2. Let the butter melt a little. To do this, you need to remove it from the refrigerator in advance. Cut the butter into small pieces and place them in a bowl.

3. Pour honey into a cup with all the ingredients. Add soda there.

4. While beating the mass evenly, add flour. Mix everything until completely homogeneous. The dough should look like a thick cream.

5. Pour the dough into the slow cooker. Cook the biscuit in the “Baking” mode for exactly one hour.

Sour cream for strawberry cake

6. In a separate bowl, prepare sour cream. To do this, you need to mix sour cream, sugar and condensed milk. Beat everything with a blender.

7. Remove the finished biscuit from the multicooker. Cut it into two shortcakes.

8. Wash the strawberries.

8. Grease the shortcakes with the prepared cream. Decorate the cake with pieces of strawberries and banana slices.

9. Sprinkle grated chocolate on top of the cake. Put the dessert in the refrigerator for an hour, it will become even more tender!

10. The sponge cake with strawberries and sour cream is ready, you can start drinking tea.

Bon appetit!

Cake with strawberries in a slow cooker

✅1. Strawberry soufflé cake in a slow cooker.

BISCUIT (regular glasses):
3 eggs
1/2 cup sugar
1/2 cup flour
Pinch of soda

SOufflé:
2 tbsp gelatin
200 g cool water
250 g cream (not lower than 33%)
500 g strawberry yogurt (preferably thick)
Sweet powder - 3-5 tbsp to taste

JELLY:
1 tbsp gelatin
5-7 strawberries for syrup
100 g sugar (to taste)
150 g water for gelatin
200 g water for syrup