Easter cakes in a slow cooker 5 delicious homemade recipes

Easter cakes in a slow cooker 5 delicious homemade recipes

Easter cake in a slow cooker helps out hasty housewives in moments when it is absolutely necessary to prepare at least one copy of it. Choose a recipe that suits you with a photo, based on cooking time and ingredients. Read more...

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2. Best selections
3. Manufacturing methods
4. In a slow cooker
5. Baking in a slow cooker
6. Easter cake in a slow cooker

• Bakery
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• Vegetarianism
• Yeast baked goods
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• Dishes in 5 minutes
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• Yeast-free baked goods
• Easter recipes
• Easter cake with dry yeast

How to cook a savory Easter cake in a slow cooker

Unfortunately, the multicooker can only cook one cake at a time. And baking takes a lot of time. Therefore, this method of making Easter cakes is suitable only for those who do not plan to fill the entire kitchen table with Easter baking. One, maximum two delicious cakes, and that’s enough.

This catalog contains recipes for Easter cakes in a slow cooker with step-by-step photos. They differ from each other in the set of ingredients and production time. There are lean and buttery ones, high-calorie ones and those with the lowest calorie content. An ordinary Easter cake, even if it is in a slow cooker, is still prepared with the addition of yeast. But they can be replaced without losing the airiness and fluffiness with kefir and soda.

5 of the fastest Easter cake recipes in a slow cooker:

The positive thing about this baking method is that you don’t have to check every now and then to see if it’s burnt or not. Pour the dough into the bowl, set the appropriate program and wait for the sacred beeping. On average, it takes about one and a half hours to prepare. So you can create several in an evening if you wish.

A simple and delicious recipe for Easter cake in a slow cooker. The dough is kneaded with milk with the addition of flour, sugar, salt, eggs, butter, dry yeast, and lemon zest for flavor. Raisins are usually used as a filler, which must be quickly soaked in boiling water, then dried and then added to the dough in this form. It, by the way, must rise in a warm place, like any yeast product. But you can get by with just one kneading after doing it once. When the dough has already been added to the multicooker bowl, it needs to be left to rest for another 10-20 minutes. You can turn on the heating. When it is flattened on top, close the lid and bake on the “Baking” program for an hour to an hour and a half. The exact time constantly depends on the power and properties of the multicooker.

Easter cake in a slow cooker

Thursday, April 4, 2019

You can bake a delicious Easter cake not only in the oven or bread maker, but also in a slow cooker. The main thing is that the recipe for homemade baking given to us should be tested and, preferably, very detailed, step-by-step, with photos. Now I will share with you exactly this - on the eve of the Holy Holiday, we are preparing a decorated and beautiful Easter cake, topped with sweet icing, in a slow cooker.

To make Easter cake, take high-grade wheat flour, richer milk (I used 3.5% fat), butter with at least 72% fat. No margarines or spreads - forget about them forever! I don’t recommend reducing the amount of sweet sand - the Easter cake that we will cook in the slow cooker will be pleasantly sweet.

The additives that I recommend adding to yeast cake dough are not mandatory ingredients. Orange peel is a natural flavoring, the outermost orange layer of the fruit skin. Turmeric is a natural dye that will give the Easter cake a bright yellowish color. Vanilla sugar, which gives the finished baked goods a pleasant smell, can be replaced with a pinch of vanillin, vanilla essence or extract.

Now I have chosen store-bought dried cherries as the filling that will decorate and enrich our Easter cake in the slow cooker. Naturally, during the season you can create it yourself using this recipe, but I have long since run out of supplies, so I had to use a store-bought one. If you wish, you can take the same amount (100 grams) of other dried fruits (raisins, dried apricots, candied fruits) or nuts.

Because yeast cake dough contains quite a significant amount of baking, I recommend making a dough. This is a semi-finished product that is used for baking bakery products and increases the plasticity of the dough. In other words, this mixture of flour, water and yeast helps to achieve the most tender and porous crumb, as well as the richest taste and smell of the finished baked goods.

About yeast. In this Easter cake recipe I use compressed (wet, fresh) yeast - 20 grams. In my opinion this is the best option. But you can replace them dry (take 7 grams) - they look like tiny balls. Instant yeast (also 7 grams), naturally, will also raise yeast dough, but you need to be 100% sure of its quality, because you won’t be able to check its freshness with water and there is a possibility of spoiling the food.

This recipe for Easter cake was tested in a very ordinary Scarlett model multicooker (Scarlett SC-411). The power of my electrical appliance is 700 W, the bowl size is 4 liters. If you have a more powerful multicooker, a bowl of a different size, or have additional functions that I don’t have, adjust the Easter cake cooking time without the help of others.

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Easter cake in a slow cooker - minimum effort, maximum taste. The best Easter cake recipes in a slow cooker

Making Easter cake is a rather complicated process: repeated kneading, baking, and decorating. But thanks to the multicooker, you can make the task easier for yourself. So, now we are preparing the trusty Easter cake in a slow cooker.

Easter cake in a slow cooker - general principles of production

The main thing is to knead the dough correctly, the “assistant” will bake the cake.

• For the test, choose only the freshest products.

• All ingredients should be at the same room temperature, with the exception of the whites for the glaze.

• First prepare the dough, let the mixture brew.

• After kneading the dough, combine with the dough.

• Let the dough rise.

• Rub it down and let it rest for a while.

• It is better to repeat the lifting function a couple of times.

• Place the finished dough in a greased bowl, let it warm up a little on the appropriate setting.

• Bake for about an hour.

• Cool, remove, decorate.

In general, there is nothing complicated. The freshest ingredients, the right dose, several approaches, a one-hour wait - and on the table is a beautiful, delicious Easter cake from a slow cooker!

1. Easter cake in a slow cooker with snow-white chocolate

Ingredients:

• milk – half a glass;

• 1 cup of sugar;

• half a bar of snow-white chocolate without fillers;

• a little less than half a pack of new yeast;

• half a glass of raisins;

• butter – half a pack.

Manufacturing method:

1. In a deep bowl, mix yeast with 1 tablespoon of sugar. Pour in heated milk. Cover the cup with a clean cloth (a collection of different and interacting tissues form organs) and let it rise for 15 minutes.

2. Combine the remaining sugar with the eggs and beat, add vanilla and beat again for 5 minutes.

3. Add melted butter and cognac to the egg mixture. We put a special attachment for kneading dough on the mixer and mix well. Pour in the prepared dough and stir again with a mixer.

4. Add the prepared flour.

5. Cover the prepared dough with a towel and leave to rise for 30 minutes.

6. Meanwhile, chop the chocolate.

7. After a couple of minutes, knead the dough slightly on the table, shape it into a rectangle and lightly sprinkle the surface with chocolate.

8. Once you have learned, fold the rectangle halfway into an envelope, sprinkle with the second part of chocolate and raisins and fold it completely into an envelope.

9. Form a ball from the purchased envelope and place it in the multicooker container.

10. First, set the multicooker to the “warm up” mode for about 4 minutes to allow the dough to rise (if there is no such mode, you can set the “yogurt” mode).

11. When the dough rises to half the height of the container, set the device in the “multi-cook” mode so that the dough rises even better.

12. Switch the device to the “baking” mode and bake for about an hour.

13. 15 minutes before the end of baking, use a special device to turn the cake over to form a crispy crust.

14. Pour the surface of the cake with marshmallow mastic, which we prepare using the following technology: put pieces of marshmallow in an iron cup, put in the microwave for a few seconds, soften. Add butter, stir well, adding sweet powder. Once the mixture becomes very thick, knead it with your hands, wrap it in a plastic bag and put it in the refrigerator for 60 minutes. After this time, take out the mastic, roll it into a thin flat cake and completely cover the cake with it, sprinkle with sprinkles on top.

2. Traditional Easter cake in a slow cooker

Ingredients:

• flour – 8 tbsp. spoon;

• 1.5 glasses of milk;

• 35 g compressed yeast;

• sugar – not a full glass;

• 1 package of butter;

• salt – half a teaspoon.

Manufacturing method:

1. In a small iron cup, heat the milk, add yeast, flour, sugar, stir, cover with a clean cloth (the totality of different and interacting tissues form organs) and let stand for 1 hour.

2. Beat the egg yolks with a whisk until white foam, add them to the prepared dough together with melted butter and salt, stir well.

3. Beat the egg whites with a mixer until stiff and add them slowly into the dough (if the dough turns out runny, you can add more flour).

4. Close the dough again and let it rise for 60 minutes.

5. Grease the multicooker container with butter.

6. Knead the dough well and place it in a container.

7. Warm up the multicooker a little in the “multi-cook” mode, and then switch to the “baking” mode and bake for about 1 hour.

8. Cool the baked Easter cake, cover with glaze of whipped egg whites and sugar, and decorate with sprinkles.

3. Tsarsky Easter cake in a slow cooker

Ingredients:

• raisins – half a glass;

• cream of the highest fat content – ​​2 cups;

• cardamom beans – 10 pcs.;

• instant yeast – half a pack;

• nutmeg – 5 g;

• a pack of butter;

• candied fruits – half a glass;

For the chocolate citrus glaze:

• butter – 130 g;

• dark chocolate without fillers – 1 bar;

• juice from 2 oranges;

• sugar – 7 tbsp. spoons

Manufacturing method:

1. In a deep iron cup, heat the cream, add yeast and 400 g of flour, stir well, cover with a towel and let stand for 40 minutes.

2. Beat the egg yolks with sugar until they are snow-white and the sugar is completely dissolved.

3. While grinding the yolks, add melted butter to the mixture.

4. Peel the cardamom grains and grind them in a special mortar.

5. Grind the roasted almonds in a blender too, but not very finely.

6. Pour hot water over the raisins and leave to swell for 15 minutes.

7. First add the yolks, cardamom, nutmeg into the prepared dough, stir and add candied fruits, raisins and the second part of the flour, knead the dough. Cover with a cloth (A collection of different and interacting tissues form organs) and leave for another 30 minutes.

8. Making chocolate-citrus glaze: break the chocolate into small pieces, squeeze orange juice into it, add butter, sugar, stir well and put on low heat, heat until the chocolate is completely dissolved, stirring frequently until the mixture becomes thick. If the finished glaze is very watery, you can add more sugar or sweet powder.

9. Coat the multicooker container with oil, add one piece of dough, and warm it up slightly.

10. Switch the device to the “baking” mode and bake for a little over an hour.

11. Carefully remove the baked cake from the container and cool.

12. Literally bake the other part of the dough as well.

13. Grease the finished Easter cakes with the prepared glaze; you can sprinkle them with sprinkles or decorate them with various mastic shapes.

4. Easter cake in a slow cooker with cottage cheese and cocoa

Ingredients:

• 12 tbsp. spoons of cottage cheese;

• cocoa – 3 teaspoons;

• a little less than half a glass of honey;

• butter – half a package;

• cinnamon, ginger, ground cardamom – 5 grams of each.

For protein cream:

• egg whites – 2 pcs.;

• sugar – 3 tbsp. spoons;

• lemon juice – 1 teaspoon.

Manufacturing method:

1. Place honey and 1 tbsp in an iron cup. spoon of butter, put on low heat and melt.

2. Mix flour with cocoa.

3. Pour soda into the honey-cream mixture and let stand for 40 minutes.

4. Add eggs and sugar to the prepared mass, mix and leave for 15 minutes.

5. Add cottage cheese, stir well until smooth mixture.

6. Add sour cream and melted remaining butter.

7. After a couple of minutes, add flour with cocoa, cardamom, ginger and cinnamon.

8. Grease the multicooker container with oil and lay out the finished dough, warm it up slightly.

9. Set to “baking” mode and bake for 60 minutes.

10. Cool the baked Easter cake directly in the slow cooker.

11. While the cake is cooling, prepare the protein cream: beat the egg whites with sugar for 3 minutes. 1 minute before the end of whipping, add a little citric acid to ensure foam stability.

12. Pour cream over the finished cake and sprinkle with sprinkles.

5. Vienna cake in a slow cooker with baked milk

Ingredients:

• baked milk – half a liter;

• sweet sand – half a kilogram;

• butter – 1.5 packs;

• fresh yeast – a little more than half a pack;

• raisins – half a glass;

• vanilla – 1 teaspoon;

• flour – 15 cups.

Manufacturing method:

1. Heat the baked milk, add yeast, melted butter, sugar and eggs beaten with a fork. Stir everything, close the lid and let stand for 8 hours.

2. Pour salt into the settled dough, add raisins swollen in boiling water, vanilla, sugar, flour and knead the dough with your hands.

3. Close the lid again and let stand for about 2 hours.

4. After raising the dough 3 times, put it in a greased multicooker container up to size 13, slightly warm it up in the “multi-cooker” mode (or any other).

5. Switch the machine to the “baking” mode and bake for a little over an hour.

6. Cool the baked Easter cake and pour it with protein glaze, decorate with sprinkles.

6. Chocolate cake in a slow cooker with kefir

Ingredients:

• 7 tbsp. spoons of sugar;

• 125 g butter;

• 1 glass of kefir;

• flour – 12 tbsp. spoon;

• 4 teaspoons of cocoa powder;

Manufacturing method:

1. In a medium-sized cup, mix eggs and sugar and beat well.

2. Put the butter in a watery form, pour in the drink, add cocoa powder and soda.

3. Add the raisins swollen in boiling water, stir thoroughly until a homogeneous thick mass.

4. Pour the dough into the greased cup of the multicooker, set the “baking” mode for 1 hour.

5. Cool the finished cake, cover it with whipped egg white cream with sugar and citric acid, and decorate with food beads.

Easter cake in a slow cooker - secrets, tricks

• It’s better for the cake to cool right in the multicooker bowl - this way it literally won’t break or crumble.

• You can add candied fruits, dried fruits, and nuts to the dough. It is better to mix in additional ingredients after 2-3 rises.

• Easter cakes are decorated not only with protein glaze; it is permissible to use any kind of coating: chocolate, sprinkles, confectionery confetti and others.