A multicooker is an indispensable assistant for modern housewives. This useful device saves a lot of effort and time that is needed to prepare delicious food. Another invaluable advantage of a multicooker is that food prepared with its help turns out many times tastier and healthier than food cooked on a regular stove. In addition to traditional first courses, simple and jam, you can prepare wonderful baked goods in the kitchen assistant. You can get acquainted with one of these recipes right now.

A sponge cake with sour cream in a slow cooker turns out exactly as it should be: fluffy, tender, light and airy. You don't have to regularly look into the oven through the glass, afraid to open the door so that the capricious baked goods don't fall off. The biscuit will be ready exactly when the beep sounds. All you need to do is knead the dough and select the desired program. After this, you can safely go to rest; the smart device will take over the main task.

Preparing tender white pastries using a kitchen appliance will not be difficult. Simply combine all the ingredients, stir, and then pour into the multicooker bowl. Thanks to the use of sour cream, the sponge cake turns out especially tender and airy. If you soak such pastries with your favorite cream, you will get a real cake that can be served to your desired guests. Don't know how to prepare a delicious delicacy? A recipe for sponge cake with sour cream in a slow cooker will help you cope with this task without any difficulty!

You will need the following components:

• six chicken eggs;
• one and a half glasses of granulated sugar;
• half a teaspoon of vanillin;
• one and a half glasses of wheat flour;
• a little unfragrant oil to grease the pan.

Step-by-step guide to making puffed baked goods

Cooking steps:

1. Separate the whites from the yolks. Set the second ones aside for a while. Place the whites in a clean, dry bowl. Using a mixer, turn the ingredient into a fluffy, stable mass (like meringue).
2. Without stopping whisking, add all the yolks one by one. When the mass acquires a uniform yellow tint, add vanillin and granulated sugar. Keep the mixer running until all the white crystals have melted. You should get a homogeneous smooth mass.
3. Put the mixer away; you won't need it anymore. Sift the flour through a sieve. Add the ingredient into the egg-sugar mixture in small portions. Knead the dough with a spoon until it has a uniform consistency.
4. Grease the bottom and sides of the bowl with a little oil. Place the dough into it, carefully leveling it with a spatula.
5. Close the multicooker lid. Set the “Baking” mode, time - 50 minutes.
6. As soon as the device beeps, open its lid slightly. Leave the multicooker in this position for 8-10 minutes. This procedure is necessary to ensure that the capricious baked goods do not fall off due to a sharp temperature change.
7. Carefully remove the dessert from the bowl. The finished sponge cake with sour cream in a slow cooker just needs to be cooled, and then you can safely enjoy its magical taste and aroma.

Delicate baked goods with chocolate in a slow cooker

Using the most ordinary cocoa powder, you can achieve an unprecedented effect. If you love chocolate, then this recipe is sure to win your heart and stomach. Bright and rich taste, exciting aroma, delicate and slightly moist structure - what could be better than baked goods with such characteristics? in a slow cooker it turns out exactly like this. And if you soak it with cream based on cream or sour cream and cocoa powder, you will get a real masterpiece of confectionery art. Preparing the dessert is very simple, so even a beginner in this difficult kitchen craft can handle it.

To create a chocolate sponge cake you will need:

• one and a half glasses of sugar;
• one and a half teaspoons of baking powder;
• two glasses of flour;
• a pinch of table salt;
• six chicken eggs;
• one glass of cocoa powder;
• one and a half glasses of sour cream;
• half a pack of butter (100 grams) + a small piece for greasing the pan.

Creating a treat with a rich chocolate flavor

For everything to work out, follow the cooking technology:

1. Remove the butter from the refrigerator in advance - the product should become soft. It is better to do this a few hours before cooking. Combine softened butter with sugar in a convenient deep container. Using a mixer, turn the ingredients into a fluffy mass.
2. Continuing to beat the mixture, carefully add the eggs (one at a time).
3. With the mixer still running, add sour cream. The fat content of the product does not matter. However, to make your sponge cake more tender and tasty, use 15-20% sour cream.
4. Remove the mixer; its help is no longer needed. In a separate bowl, combine the sifted flour, a pinch of salt, cocoa powder and baking powder. Mix all ingredients thoroughly.
5. Add the dry mixture to the liquid mixture. To avoid the appearance of unpleasant lumps, do this gradually, adding products in small portions. Mix the biscuit dough thoroughly. The workpiece turns out to be quite thick, smooth and plastic.
6. Grease the multicooker bowl with butter. Place chocolate dough in it. Select the “Baking” function, set the required time: 60 minutes.
7. After the sound signal, you should repeat the procedure described in the previous recipe: slightly open the lid of the device and leave the multicooker in this position for 10 minutes.
8. Remove the cake from the bowl and let it cool. The baked goods are ready for further processing or consumption in their natural form.

The traditional recipe for delicate pastries is used to create cakes, pastries and other equally delicious desserts all over the world. For this biscuit you do not need sour cream or other dairy products. Eggs, flour, sugar - these are the ingredients to create classic baked goods. If you think that without the use of dairy products the delicacy will not be as tasty, then you are very mistaken. A sponge cake without sour cream in a slow cooker comes out as tender, aromatic and airy as its previous counterparts. And its taste will surely appeal to any gourmet.

To make a classic pie you need:

• two teaspoons of vanilla sugar;
• eight chicken eggs;
• refined oil for lubricating the bowl;
• one and a half glasses of wheat flour;
• one glass of sugar (heaped).

Preparing dessert without sour cream in a slow cooker

Follow detailed preparation instructions:

1. This recipe, like the first, begins by separating the whites from the yolks. Place the first ones in a dry container and use a mixer to turn them into a fluffy mass.
2. Combine the yolks with two types of sugar in a separate bowl. Beat the ingredients with a mixer until they turn white. The total volume of the mass should increase several times.
3. Add a third of the whites to the yolks. Gently stirring the mixture with a silicone spatula, combine both products.
4. Sift the flour, then gradually add it to the protein-yolk mixture. Mix all ingredients until smooth.
5. Add the remaining whites to the general mixture. Gently mix the dough again.
6. Grease the multicooker bowl with oil, then pour the prepared dough into it. Using a spatula, smooth the surface of the future biscuit.
7. After closing the multicooker lid, set the “Baking” mode for 50 minutes.
8. When the beep sounds, do not rush to remove the cake from the appliance. Open the multicooker lid slightly. Leave it for literally 10 minutes. This is quite enough to prevent the biscuit from falling off.
9. Cool the finished biscuit to room temperature, then use it for its intended purpose.

Now you know how to cook capricious baked goods in a slow cooker without much hassle. Your cakes, pastries and other confectionery delights will surely gain popularity among loved ones.

Sour cream in a slow cooker- a delicious cake or pie made from sour cream dough in a slow cooker. In its structure, a sponge cake with sour cream is more like a pie, but if you cut it into layers and layer it with delicious cream, it will turn out to be a wonderful holiday one!

Ingredients:

• sugar - 1 glass
• flour - 2 cups
• eggs - 4 pcs
• sour cream - 200 g
• butter - 100 g
• baking powder - 1 tablespoon (or 1 tsp soda slaked with vinegar)
• vanillin

for cream:

• sour cream - 400 g
• cottage cheese - 200 g
• sugar - 1 glass
• vanillin

(a glass with a volume of 200 ml, fill without a slide)

Smetannik cake in a slow cooker:

Beat the eggs and sugar with a mixer into a fluffy white foam. Add sour cream and melted butter (melt the butter in a slow cooker).

Mix. Add flour, baking powder and vanillin. Knead the dough.

Pour the dough into the greased multicooker bowl. Bake biscuit with sour cream in a slow cooker Panasonic in the “baking” mode 60+20 minutes (total 80 minutes).

Remove the finished sour cream biscuit from the multicooker using a steamer basket and cool.

Cut the cooled sponge cake into three or four layers. Grease each layer, top and sides of the cake generously with curd and sour cream. Decorate the top of the cake with cookie crumbs if desired.

For the cream: combine sour cream, cottage cheese, sugar and vanillin in one container and beat well. Instead of sugar, you can use powdered sugar, it will be even thicker.

It is enough to know how to cook a sponge cake with sour cream well in order to regularly pamper your loved ones with amazing pastries. The finished treat can be served as an independent sweet addition to milk or tea, or used as the basis of a composite cake. The following are the most successful recipes for the biscuit under discussion.

Pieces of fresh berries and fruits will help diversify and decorate the delicacy of this recipe. Ingredients: 4 pcs. table eggs, 220 g granulated sugar, 90 g medium fat sour cream, small. a spoonful of baking powder, 2 large spoons of vanilla sugar, 260-270 g of flour.

1. Eggs are beaten with two types of sugar. The products must be stirred until smooth and there are no obvious sweet grains.
2. Sour cream and baking powder are added to the mixture.
3. All that remains is to add sifted high-grade flour in parts.
4. The base is baked for about half an hour.

It is convenient to check the readiness of the workpiece with a toothpick.

In the oven

The oven most often turns out to be the housewife’s main assistant in preparing such desserts. Ingredients: half a glass of high-grade flour and the same amount of very fat sour cream, 4 tablespoons eggs, 2/3 small. spoons of baking soda, freshly squeezed lemon juice for slaking, 160 g of granulated sugar, a pinch of table salt.

1. Using a mixer, beat the egg mixture with sand until smooth and white.
2. Sour cream, slaked soda, and table salt are added to the resulting mass.
3. Flour is sifted into the dough in small portions. This must be done from a high distance so that the product has time to be enriched with oxygen.
4. The dough is poured into a mold treated with vegetable oil.
5. The dish is baked at 190 degrees for at least half an hour.

It is very important not to open the oven door during the process, but to monitor the readiness of the dessert through the glass.

In a slow cooker

If the “smart pan” has a baking mode, this will make the housewife’s life much easier. For example, it will allow you to quickly and easily bake delicious biscuits. Ingredients: half a stick of fatty butter, a glass of granulated sugar and sour cream, 4 tablespoons eggs, 2 tbsp. high-grade flour, a large spoon of baking powder, vanillin to taste.

1. The sand with the contents of the eggs is beaten for a long time using a blender or mixer. As a result, the liquid should become covered with thick foam.
2. The butter is melted directly in the bowl of the appliance. It is served with cold sour cream and a sweet egg mixture.
3. All remaining bulk components are sent there and mixed well.
4. The delicacy is prepared in the appropriate program for 65-70 minutes.

It is advisable to leave the finished biscuit on the heat for another 10-15 minutes.

With added oil

Often sour cream in the recipes discussed is combined with fatty butter. To prepare a fluffy soft sponge cake you need to take 120 grams. You will need 200 grams of sour cream. Other ingredients: 4 tablespoons eggs, 180 g sugar, 2 pinches of fine salt, 260 g wheat flour, 8 g baking powder.

1. Melt the butter in a saucepan and cool slightly.
2. The eggs are divided into parts. The whites from them are whipped with a pinch of salt until fluffy foam. During the process, half of the sand is gradually introduced into the mass.
3. The remaining sugar and salt will be used to beat the yolks. As a result, there should be a creamy mixture in the bowl, into which melted butter is poured in a thin stream. Next, sour cream is added.
4. Use a spatula to combine the mixtures based on whites and yolks. This should be done with slow, calm movements.
5. All that remains is to pour the pre-sifted flour and baking powder into a bowl with all the prepared ingredients.
6. The ingredients are mixed with a spoon, without using a mixer.
7. The biscuit will be baked in an oiled pan in the oven for 40-45 minutes.

You can cut the finished base into two parts, coat with your chosen cream and serve with tea or chicory.

Chocolate sponge cake with sour cream

This recipe came to us from French cuisine. It pleases with its simplicity and accessibility. Ingredients: 4 tablespoons eggs, half a cup of sugar, 1.5 cups of light flour, 1 cup of homemade sour cream, a pinch of fine salt, a bar of dark chocolate, a small spoon of soda.

1. Melt chocolate and butter in separate bowls. The slightly cooled components are combined with a wide wooden spoon.
2. Sand is mixed into the resulting warm mass. You need to wait until its crystals completely dissolve.
3. Separately, beat the eggs until foamy. Then they are also poured into the chocolate mixture.
4. The last thing added to the base is flour, sifted with baking soda.
5. The homogeneous dough is poured into a mold lined with parchment.

First, the biscuit is baked for 25 minutes at 180-190 degrees, and then another 10 minutes at 150-160 degrees.

With condensed milk

Using this recipe, you can prepare a cake for quiet gatherings at home. Ingredients: a glass of sugar and full-fat sour cream, 2 tablespoons of eggs, a small spoon of slaked soda (it is best to use lemon juice for this), a standard can of condensed milk, a pack of high-fat butter, 2 cups of white flour.

1. Sand is combined with sour cream and eggs. The ingredients are thoroughly mixed.
2. Sifted flour a couple of times in advance is introduced into the resulting mass in small portions. Baking soda is added. If it is not extinguished first, the taste of the product will be too clearly felt in the dough.
3. The resulting mass is poured into a mold and baked until golden brown for 20-25 minutes.
4. The cake is cut into two halves and coated with softened butter, whipped with condensed milk. You can make several levels at once. To do this you will need to cut the cakes very thinly.

Cream made from condensed milk and sour cream is also excellent for sponge cake according to the described recipe. To do this, instead of butter in the cream, fatty sour cream is used.

With cocoa

It is important to choose high-quality cocoa for such a biscuit. Take 5 tablespoons of it. The remaining ingredients: half a stick of fatty butter, a table egg, a glass of low-fat sour cream, a pinch of baking soda and salt, 1.5 tbsp. white wheat flour.

1. Bulk components are added one by one to the melted butter.
2. Lastly, sour cream and well-beaten eggs are added to the mixture.
3. The dough is mixed until smooth and poured into the mold.

The delicacy takes 35 minutes to prepare. The first 20 minutes are at 180 degrees. The rest of the time - at 160 degrees.

No added eggs

Are you out of eggs in the fridge? No problem! You can make a biscuit without them. Ingredients: a glass of high-grade flour, the same amount of fat sour cream, a pinch of soda, salt and vanillin, half a glass of vegetable oil, 2/3 cup of granulated sugar.

1. The soda is “quenched” with sour cream and left for a couple of minutes.
2. After bubbles appear, oil, sand, vanillin, and salt are added to the mixture. The ingredients are whipped.
3. At the end, flour is poured in.
4. The mass is poured into a silicone mold.

The dessert base is baked for 15-17 minutes at high temperature.

Recipe with sour cream and milk

The dairy product is suitable for any fat content. 1/3 tbsp will be enough. milk. Other ingredients: 2 tablespoons eggs, a glass of granulated sugar, 150 g butter, 2 tbsp. high-grade flour, a packet of baking powder, 2/3 of a standard glass of sour cream.

1. The flour is sifted with baking powder.
2. The butter is melted and beaten with sugar. With the mixer running, add eggs to the mixture.
3. The components from the first and second steps, as well as sour cream, are combined.
4. The homogeneous dough is poured into the mold.

A fluffy sponge cake with sour cream is baked for 40-45 minutes in the oven and about an hour in a slow cooker.

The resulting biscuit is airy and tender, has few calories due to sour cream and is very tasty. Suitable for creating cakes; if you cut the sponge cake and soak it, you will get an excellent cake.

Cooking sponge cake with sour cream in a slow cooker is very simple and does not take much time. Thanks to the fact that virtually every kitchen has a food processor, mixer or blender, preparing the dough is not difficult. Then, using a multicooker, you can completely forget about baking until the beep.

By the way, to prevent the cake from breaking, do not take it out immediately after baking. Leave to stand and cool slightly, then, using a container for steaming vegetables (goes with almost any multicooker), take out the biscuit. Thanks to this device, the baked goods will be intact and will not break, as is the case if you use a dish and turn the multicooker container over to remove the biscuit.

Ingredients:

• 4 eggs;
• 200 grams of sugar;
• a spoonful of baking powder or soda;
• 100 grams of butter;
• a glass of sour cream;
• two glasses of flour;
• vanillin.

Making sponge cake with sour cream in a slow cooker

Using a mixer, bring the sugar and eggs until foamy. The butter needs to be melted, in winter you can put it on the radiator, in summer you can use a microwave oven or a water/steam bath.

Pour melted butter and sour cream into the egg-sugar mixture, mix thoroughly, add vanillin.

Combine the flour with baking powder and gradually add it to the dough, stirring it so that there are no lumps.

For those who prefer soda instead of baking powder, you need to add it to the sour cream, mix it, and then put it into the dough.

Grease the multicooker container with butter so that the cake does not stick, pour out the dough and level it so that there are no unsightly streaks during the baking process.

Select the “baking” function and set the time to 80 minutes; if the time does not change, set it to an hour, then add another 20 minutes.

Then let the baked goods cool and take them out. The sour cream biscuit in the slow cooker is ready, you can invite guests or make a cake as you like.

This recipe produces very tasty “pastry bread” (this is what biscuits are sometimes called) - tall, tender and airy. By the way, it is not as high in calories as many other baking recipes for a multicooker, due to the fact that the lion's share of its mass is sour cream, and not butter or other concentrated fats.

Cooking is not that difficult. A large part of the cooking process is occupied by preparatory operations: beating, stirring, etc., in which a food processor helped me. And the biscuit is baked in a slow cooker without any of our participation, and you don’t have to worry that it will remain raw or burn. The miracle saucepan will not allow this!

Baked in a slow cooker sponge cake with sour cream You can eat it on its own or make it very tasty and unusual sour cream cake.

Recipe for sponge cake with sour cream in a slow cooker.

What we need to prepare sour cream biscuit in a slow cooker:

• four chicken eggs
• one glass of granulated sugar
• one hundred grams of plums. oils
• two hundred grams of sour cream
• two glasses of wheat flour
• one table. l. baking powder, can be replaced with a teaspoon of soda
• vanillin packet

How to cook a sponge cake with sour cream in a slow cooker:

In a food processor or mixer, beat the granulated sugar and eggs until fluffy.

Melt the butter in a slow cooker, cool and add together with sour cream to the beaten eggs, mix well. Next, add flour, baking powder and vanillin, knead until smooth.
If you use soda to make a biscuit, it is best to add it to sour cream.

Pour the dough into the saucepan. I didn’t grease it because I melted butter in it.

Let's bake sponge cake with sour cream 80 minutes (60+20 minutes) in a Panasonic multicooker.

Ready!