Greetings, dear readers of my blog “Olga’s Diary”. The great bright holiday of Easter is approaching, marking the end of Lent. In connection with the preparations for the celebration, the housewife has a lot of troubles - cleaning, preparing traditional baked goods, coloring eggs. Easter cake in paper form in a slow cooker will significantly save time and effort; it is much easier to prepare than in the oven.

Baked goods prepared using a kitchen device turn out very tasty, and it is almost impossible to spoil such a dish. Are you ready to learn the details and step-by-step recipe for Easter cake?

Advantages of baking Easter cake in a slow cooker

Not every housewife will undertake to bake Easter cake in a gas or electric oven. A multicooker has several significant advantages over it:

• The Easter cakes won't burn. The multicooker bowl is made of high-quality material with non-stick properties.
• The dish is guaranteed to be baked, since the device has a controlled temperature regime; at low power, you can set additional baking time.
• In order for the dough to rise, it is not necessary to look for a warm place for it; you can transfer it to a multicooker container treated with vegetable oil and turn on the heating mode.
• The cake will turn out smooth and neat due to the absence of temperature changes and uniform heating of the multicooker. And if you use the “heat at 30 degrees” mode for half an hour, you can create ideal conditions for raising the dough.
• If you've been wondering, is it possible to bake Easter cakes in paper pans in a slow cooker? There are several options here: either we place them on parchment (then the bottom of the baked goods will be darker), or on a wire rack (the bottom of the cake will be lighter).

Disadvantages of using a multicooker for Easter cooking

The multicooker has only one small drawback regarding the preparation of Easter cakes - the top of the baked goods will not brown, since there is no heating element on top. This unpleasant fact is present in all popular models of this unit: Redmond, Polaris, Panasonic. But this will not spoil the appearance of the dish in this case, because the top of the paska is covered with white glaze and decorated with confectionery sprinkles. So the flaw will be beautifully disguised.

How best to knead the dough

Kneading the dough is a very important part of preparing Easter baking. To make the finished cake airy, tender and incredibly tasty, you can use several methods. The choice of kneading method depends on the housewife’s habits and her free time:

• Manual method. The advantage of this method is that the housewife feels the dough with her hands during cooking and can add more flour if required. However, preparing the mass manually requires physical strength, care, attentiveness and time.
• In the bread maker. Making the base for Easter cake using a bread machine takes about an hour - the machine kneads the mass itself, the housewife only needs to add the necessary ingredients, and then knead the resulting dough. This is a kind of express method for kneading dough. Plus, if you have a round mold like I do, it’s easy to bake.
• In the dough machine. A special dough mixing machine will also allow you to get a good, thoroughly kneaded mass for the Easter cake without much effort. But it costs much more than a bread machine, so it is suitable for those housewives who often cook and tinker with dough.

Traditional and additional products for Easter cakes

The traditional recipe includes a list of required products, thanks to which the Easter cake in paper form will acquire the taste familiar to everyone from childhood. If desired, an experienced housewife can change the classic dough recipe, but for those who have not prepared holiday baking or have done it several times in their life, it is better not to experiment with it. To give the cake an interesting taste, you can add additional ingredients.

Must buy:

• milk;
• dry or fresh yeast;
• flour;
• chicken eggs;
• salt;
• sugar;
• butter or cream margarine;
• vanilla sugar or vanillin;
• raisin.

Additional ingredients in the dough: candied fruits, dried apricots, turmeric, cognac, finely chopped nuts, marmalade of different colors, chocolate pieces (drops), lemon zest (or a lemon completely twisted into a meat grinder), cottage cheese, kefir, cottage cheese, etc.

Instead of the classic Easter cake, the housewife can try to prepare cottage cheese Easter cake step by step. This kind of Easter treat will turn out to be very tender, and it’s much easier to make dough from cottage cheese.

How to bake Easter cake in paper form in a slow cooker

Paper Easter pans made of parchment, which does not stick to the finished baked goods, have recently become very popular. They are sold before the holiday in almost every supermarket; they have different diameters, allowing you to bake both large and very small Easter cakes. In addition, the paper molds are decorated with a variety of designs, so it will be a pleasure to decorate a holiday table with baked goods or give them to relatives and friends. For this recipe it is worth using a large pan.

Ingredients

For the test:

• wheat or whole grain flour (5 cups)
• butter or margarine/cream-vegetable mixture – 200 grams
• eggs – 4 pieces (+2 yolks)
• 2 glasses of milk
• vanilla - on the tip of a knife
• salt - no more than half a teaspoon
• glass of sugar
• fresh yeast – 50 grams (or 15 grams dry)
• raisins (up to 200 grams)

For the glaze:

• glass of powdered sugar
• 2 egg whites
• lemon juice (teaspoon)

Cooking steps

Step 1. Make a yeast dough that will ensure the rise of the Easter cakes - heat the milk, dissolve a spoonful of sugar and yeast there, add 2 cups of flour. Leave in a warm place for half an hour, whisking everything well.

Step 2. Separate the whites from the yolks. Using a mixer, beat the yolks with the remaining sugar (6 pieces), add to the Easter cake dough.

Step 3. Add the resulting mixture to the dough. Carefully sift the flour (only 1 cup so far) and add it there. Leave the resulting mass in a warm place for 2 hours, covered with a towel.

Step 4. Melt the butter in a double boiler or over very low heat in a bowl. When it cools down a little, add the mixture to the dough along with vanilla. Beat the whites until thick foam (4 servings). Add to the dough mixture and gradually add sifted flour mixed with salt. I used 50/50 wheat and whole wheat flour in this recipe. It’s tastier and healthier this way.

Step 5. Knead the dough. This is the main stage of preparing Easter cake, because only good kneading will ensure uniform rise of the dough and make baking in paper form airy and tasty. I usually do this in a bread machine, but for the manual method you need to sprinkle the table with flour and collect it from the edges to the middle, pressing hard and sharply from above, turning it clockwise. By the way, the amount of flour may vary, depending on the variety. Lightly press the mass with your hand; if it easily separates under its weight, there is enough flour product. The dough, which has been kneaded correctly, should be soft and elastic, with air bubbles visible under its surface.

Let the dough proof

Step 6. Place the kneaded dough in a warm place for an hour, covered with a towel. The dough should increase in volume. Add raisins or other additives to taste, pre-soaked in water, and distribute evenly. Leave to rise for another 60 minutes. Place the dough, rolled into a ball, into a paper pan. Let it stand in a warm place or use the “warm” mode for 10-15 minutes. Place the paper pan on a rack in the slow cooker or on a sheet of parchment.

Step 7. Turn on the multicooker “baking” mode. It takes about an hour and a half to bake the cake. In many multicookers, this amount of time is not provided for one program, so when the beep sounds about the end of the program task after 60 minutes, you need to turn it on again - for 30. But if you have a powerful Dex multicooker (900 W) like mine, then Baking will take approximately 1 hour no more. After this, you can check the readiness of the paska in paper form with a toothpick - after removing it from the dough, it should remain dry.

To ensure that the baked goods do not fall, you should close the lid of the multicooker and leave the dough in the heating mode for another 5-10 minutes.

As you can see, my Easter cake was nicely browned thanks to the whole wheat flour content.

Step 8. When the holiday baking in paper form is ready, you should use the glaze recipe for Easter cake. To do this, beat the chilled egg whites with lemon juice in a mixer until thick, and then gradually add powdered sugar, stirring the mass with a fork. The glaze according to this recipe turns out beautiful and shiny. You need to cover the cake in paper form with it immediately after cooking, because it hardens quickly. After covering with glaze, we use multi-colored powder to decorate or make mastic figures.

I didn’t have time to cover this cake with glaze, the household was in a hurry to try my mother’s creation. But the little ones turned out very cute, I’ll tell you about them below.

Small Easter cakes in paper forms in a slow cooker: recipe with photo

The size of the multicooker allows you to bake several small Easter cakes. My assistant fit four molds with a diameter of 10 cm. The process of preparing the dough for this recipe is carried out using a bread machine, which greatly saves energy and time. But if this device is not in your kitchen, then use the manual method described above. Small cute Easter cakes will be a wonderful decoration for the festive Easter table. In addition, they are convenient to take with you on a visit and treat your family and friends.

Ingredients

• eggs (3 large);
• vanillin;
• sugar – 10 tablespoons;
• fine salt (half a teaspoon);
• wheat flour – 460 grams;
• dry yeast - one packet (2.5 tsp dry or 40 grams fresh);
• 60 grams of hard butter or margarine;
• milk (100 ml);
• raisins for filling the dough.

Cooking steps

Step 1. Knead the dough for Easter cakes in paper form according to this recipe using a bread machine (but you can also use your hands). To make the cakes more airy, it is better to beat the eggs and sugar with a mixer, and only then add this airy mixture to the bread machine bucket. Next, pour warm (but not hot) milk inside, add softened butter (or margarine), salt, vanillin. Pour in the sifted flour (it must be sifted through a sieve), sprinkle dry yeast on top and turn on the “dough” mode. The duration of this mixing is about an hour.

If the dough is liquid, then add a little flour. If it’s a bit tight, add a little warm milk.

Step 2. Let the dough rise and rise. Let's knead well. Add the filling at this step, or at the previous one - when forming the dough in the bread machine. I form it in a round bucket, but you can also use a rectangular one.

Before adding raisins, candied fruits and other additives to the dough mixture, roll them in flour. This way they will not stick together, but will be distributed evenly throughout the entire volume of the dough.

Step 3. Place small paper molds in the bottom of the bowl and fill them one-third full. You should not put more dough, as during cooking the cake will rise greatly and may rest against the lid of the multicooker. This will not affect the taste, but the appearance will not be aesthetic.

Step 4. Set the heating mode, let the dough rise in paper forms. When it has reached a sufficient level (at least one third), turn on the “Baking” multicooker mode. The time depends on the power of your unit. At 900 W - no more than an hour, at 700-800 W - an hour and a half. In any case, after about an hour we check the readiness of the baked goods with a wooden toothpick. It should be slightly damp.

Preparing the glaze

Step 5. While the Easter cakes are baking, prepare the icing for Easter cakes according to a simple recipe - beat 1 egg white with 180 grams of powdered sugar for 5 minutes (or use 1 egg white and a bag of store-bought Easter icing). We cover the tops with it immediately after it is ready so that it has time to harden. Sprinkle nuts, confectionery powder, and chocolate on top.

As you can see, my small Easter cakes turned out with a large top, so don’t put too much dough. But inside they are very lush and airy. Here I used wheat flour, so they rose better and faster in the molds than in the previous recipe with whole grain flour.

Video: how to bake Easter cakes in paper forms in a slow cooker

Thanks to the following video tutorial, you will learn how to make several servings of holiday cakes in a slow cooker in paper forms. The list of products for the dough includes cottage cheese, which will give the baked goods tenderness and juiciness. This simple step-by-step recipe for cottage cheese cakes can be adapted to any slow cooker. I baked this recipe and it turned out delicious too.

The following video clearly shows a recipe for baking Easter cakes without an oven, using paper cups as molds. An interesting option if you couldn’t get hold of parchment molds.

At the end we get as many as 6 pieces of Easter cakes for treating family and friends. I haven’t tried this recipe yet, but I took note of the idea and am sharing it with you.

Sincerely, Olga is the owner of the blog.

Easter is a joyful and bright holiday, symbolizing the beginning of a new life. For Christians, this is one of the most joyful days of the year because it was on this day that Jesus rose from the dead as promised, three days after he was sentenced to death.

The Easter holiday begins immediately after the end of Lent. And that is why on this day Christians can treat themselves to various goodies. As we all know, it is impossible to imagine celebrating Easter without Easter cakes.

Many of the modern housewives probably know how to make Easter cakes. However, most recipes are adapted for cooking Easter cakes in the oven.

Recently, multicookers have become very popular. Is it possible to cook Easter cakes in a slow cooker? And how to do this?

Recipes for Easter cakes in a slow cooker

First, let's look at how to cook Easter cake in a Philips multicooker. For this we need the following ingredients:

• Eggs – 4 pcs.
• Milk – 200 ml
• Flour – 4 ½ cups
• Sugar – 200 grams
• Butter – 150 grams
• Yeast (dry) – 1 sachet
• Raisins - to taste
• Vanillin – 1 sachet
• Salt - to taste
• Powdered sugar – 100 grams
• Sprinkling for Easter cakes.

Recipe for making Easter cake in a Philips multicooker

We carefully sort out the raisins and separate out all the debris and twigs. After that, rinse it and put it in a bowl. Pour hot water over the raisins and set aside.

Pour the yeast into a separate bowl. Lightly heat the milk and pour in the dry yeast. Mix everything well. Add 2 tablespoons of sugar and mix everything well again. Set the bowl with yeast aside. We will need it a little later.

Pour half of the remaining sugar into a separate bowl. Mix it with three egg whites. Add the yeast mixture and 1 cup of flour to the resulting mixture. Mix everything thoroughly and put it aside. Leave for 10 - 15 minutes.

After the specified time has passed, add another 1 cup of flour to the resulting mixture. Mix the dough.

Mash the butter with a fork (or three on a grater). Mix softened butter with the remaining sugar and three egg yolks. Add the resulting mixture to the dough, add salt and add 1 packet of vanillin. Mix everything well. Add the remaining flour. Mix the dough.

Add raisins to the finished dough. Mix everything well. Leave the dough for 15 minutes in a warm place.

Grease the multicooker bowl with oil. Place the dough into it. Set the “Baking” mode. Bake the cake until done. If necessary, you can extend the cooking time.

While our cake is baking, prepare the glaze. To do this, mix powdered sugar with the white of 1 egg. Beat everything well. You can use a mixer.

Remove the finished Easter cake from the slow cooker, brush with glaze and sprinkle with Easter cake topping.

Let's look at another recipe for how to cook Easter cake in a slow cooker.

Ingredients:

• Flour – 1 kg
• Yeast (raw) – 50 grams
• Milk – ½ liter
• Eggs – 16 pcs.
• Butter – 350 grams
• Sugar – 250 grams
• Salt - to taste
• Raisins - to taste
• Powdered sugar – ½ cup
• Lemon juice – 1 tablespoon
• Sprinkling for Easter cakes.

How to cook Easter cake in a slow cooker?

We carefully sort the raisins, rinse them with running water, put them in a bowl and pour boiling water over them.

Now let's prepare the dough. To do this, mix raw yeast with ¼ liter of heated milk in a bowl. Add 100 grams of flour and 1 teaspoon of sugar. Mix everything well and set aside.

Place 100 grams of flour in a separate bowl. Pour the remaining milk (warm) into the flour. Stir everything well so that there are no lumps left. Mix the resulting mixture with the previously prepared mixture. Place everything in a warm place for 1.5 – 2 hours.

Separately mix egg yolks, salt and sugar. Beat well. Add half of the egg mixture to the dough. We also send 250 grams of flour there. Knead the dough and leave it for a while.

After this, add the second half of the egg mixture and the remaining flour to the dough. Mix the dough. Leave it in a warm place for 15 minutes.

At this time, melt the butter. After 15 minutes, add melted butter to the dough. Mix everything well.

Add raisins to the dough and mix well again.

Grease the multicooker bowl with oil. Place the dough into it. It should be noted that the multicooker bowl should only be filled halfway with dough. If you have some dough left over, you can use it to bake a second cake.

Set the heating mode for 3 – 5 minutes. After this, select the “Baking” mode and bake our Easter cake for 55 – 65 minutes. If necessary, the baking time can be extended.

While the cake is baking, you can start preparing the glaze. To do this, beat the egg white with powdered sugar and lemon juice.

Lubricate the finished cake with the resulting glaze. Sprinkle cake topping on top.

Given the fast pace of modern life, many working women prefer to buy a ready-made product, and it is difficult to argue with this due to lack of time.

As Easter approaches, entire departments appear in supermarkets and shops not only with ready-made Easter baked goods, but also with a variety of molds for home baking, Easter cake decorations, and souvenirs.

But the tastiest thing is homemade Easter cake in a slow cooker. Although Easter cakes are sold in various shapes, with or without raisins, and small in size (portioned).

To begin with, you should choose a recipe, but you shouldn’t stop at one; it is recommended to choose two or three recipes you like and stock up on ingredients. Unfortunately, not all families have preserved the tradition, but this is not a reason to buy Easter cake! It is on the eve of Easter that the house is filled with the delicious aromas of vanilla, citrus zest, and, of course, the familiar aroma of homemade baked goods!

The smart “assistant” Redmond multicooker will simplify the process; moreover, the baked goods will turn out more tender, will not dry out, as can happen in the oven, and will be saturated with the magical aromas of the ingredients.

Easter cake in a slow cooker, simple

The most common, simple recipe for making Easter cake in a slow cooker. A recipe for a delicious Easter cake in a slow cooker will appeal to those with a sweet tooth and lovers of home-baked goods.

Ingredients

For the glaze:

• 2 chilled egg whites
• 125 gr. powdered sugar
• Lemon juice – a few drops
• Confectionery topping for decoration – 1 bag

For the test:

• Wheat flour - 6 glasses of 200 gr.
• Soft butter – 185 gr.
• Liter of milk
• Fresh yeast – 100 gr. (2 packs)
• A glass of sugar + a pinch of vanillin
• Raisins – 1 package
• Fresh chicken eggs – 18 pcs.
• A pinch of salt
• Candied fruits - optional

From this amount of ingredients you get two small Easter cakes; if you wish, you can reduce the ingredients by half, while strictly following the recipe for preparing the dish.

Preparation

Heat two glasses of milk in a small saucepan, add a tablespoon of sugar and a pinch of salt. Crumble the yeast into the milk and stir the mixture well until completely dissolved. Set the milk aside until a small “cap” appears on the surface of the milk. This indicates that the yeast has begun to work and you can knead the dough. Pour almost all the flour with milk and knead the dough so that there are no dry lumps left. Leave the bowl with the dough in a warm place for a while.

Separate the yolks from the whites, leaving 2 whites for preparing the glaze, the rest can be used for meringue or frozen for later use. Grind the yolks with vanilla sugar until smooth and lightened. It is recommended to use a blender for this.

As soon as the dough has risen a little, the remaining milk and the yolks beaten with sugar are added to it.
At this stage, you should check the consistency of the dough and, if necessary, add a little more flour or milk. This is a universal recipe for making Easter cake, but flour can absorb moisture, so in rare cases a little more or less is needed.

Mix the dough well and cover it with a clean towel and leave it to rise in a warm room without drafts.

While the dough is rising, you need to soak the raisins; for this you can use hot tea or any strong alcoholic drink, such as cognac.

Grease the non-stick bowl of the Redmond multicooker with a small amount of oil and lay out the dough. The volume of dough should not exceed half the bowl, otherwise the cake in the slow cooker will turn out gummy and will not bake. Turn on the “Warming” mode for a short time and let the dough increase in volume and warm up a little, but you should not leave it for a long time so that it does not over-acidify. It takes about 30 - 40 minutes, no more.

After the dough has risen and increased in size, turn on the “Baking” mode. 60 minutes of baking will be enough, after which, if necessary, you can carefully remove the cake from the multicooker and turn it over so that the top of the cake is also baked and golden a little. For this, the “Baking” mode is also selected, but 15 minutes will be enough.

Since the top of the cake is decorated, you don’t have to turn it over. Depending on the multicooker model, the recipe may be changed, and you will need to turn the cake over.

While the cake is cooling, you need to prepare the glaze for decoration; its recipe is quite simple. To do this, using the whisk attachment on an immersion blender, beat the whites with powdered sugar and lemon juice until a strong foam forms.

Gently spread the glaze over the surface of the cake and decorate with confectionery sprinkles on top. There is no need to make glaze; you can simply sprinkle the top of the cake with powdered sugar and a pinch of cinnamon or vanilla.

Easter cake with orange zest and cognac

Alcohol is quite often used to prepare various dishes, including baking, in a very small “homeopathic” dose, which gives the dish a delicious aroma. The recipe for this cake is often used as a base for homemade biscuits and cakes. It’s worth trying to cook aromatic Easter cake in a slow cooker.

Ingredients

• Milk fat content 3.2–600 ml.
• A pinch of salt
• Eggs – 3 pcs.
• Yolks – 3 pcs.
• Orange – 1 pc.
• Cognac – 75 ml.
• Lemon – 1 pc.
• Baking flour – 1 kg.
• Live yeast – 50 gr.
• Glass of sugar
• Candied fruits – 200 gr.
• Butter – 200 gr.
• Raisins – 300 gr.
• For the glaze:
• Proteins – 3 pcs.
• Sugar – 85 gr.
• Cognac – teaspoon
• Zest of half an orange

Preparation

Heat the milk and dissolve the crumbled yeast in it, adding a small amount of sugar to make the fermentation process more active. As soon as bubbles appear on the surface of the milk, add half the bread flour to the milk.

To prepare Easter cake in a slow cooker, you will need to knead the dough, cover with a towel and place in a warm place for half an hour. It is worth noting that the dough should have a slightly thicker consistency than sour cream, so you should add flour gradually.

The further recipe for preparing the dough is very simple:

1. Separate the yolks from the whites of three eggs; they will be needed to prepare the glaze, and add 3 more eggs and sugar to the yolks, beat the mixture a little, and then add it to the dough. Add salt and mix well so that the egg mixture is evenly distributed throughout the dough.
2. Cover the bowl again with a towel and set aside. Meanwhile, use a special grater to remove the zest from the orange and lemon, without touching the bitter light part. Mix the zest with softened butter, add the spiced butter to the dough and add the rest of the flour.
3. Easter cake dough loves long and thorough kneading, and to make the cake airy and tender you will have to work a little. If you follow the recipe and follow all the recommendations, the cake will certainly delight you with its taste. Leave the kneaded dough to rise for another hour; there should be no drafts in the room.
4. Pour raisins into a small saucepan and add water, bring to a boil and cool. Drain the water, add candied fruits and cognac, let the dried fruits soak in the aroma of the drink for half an hour.
5. As soon as the dough is well suited, add the prepared cognac-flavored dried fruits to it and knead again, trying to ensure that the candied fruits and raisins are evenly distributed.
6. Grease the bowl of the Redmond multicooker with butter and add a small portion of dough; it should occupy no more than half the volume of the bowl.
7. Turn on the “Warming” mode for 5 minutes so that the dough increases in volume, then select the “Baking” program. The cake is baked for 45 to 60 minutes, depending on the multicooker model.
8. Readiness is checked with a thin wooden stick; it should be dry and not sticky, in which case the cake is completely ready.
   You can remove it from the multicooker using a clean kitchen towel, carefully turning the mold over.

While the cake is cooked and the Redmond slow cooker is cooling, you can start preparing the glaze.
To do this, beat three egg whites, gradually adding sugar to them; as soon as the mass begins to thicken, add cognac and orange zest.

It is necessary to decorate the cake immediately after whipping the icing, as the mixture hardens quickly.

Royal Easter cake in a slow cooker

They begin to prepare for the holiday of Easter in advance, from Maundy Thursday, by cleaning the living space, and in the evening it is customary for the whole family to paint eggs and bake delicious and aromatic Easter cakes.

Royal Easter cake is very easy to prepare, a proven recipe with the exact amount of ingredients will never let housewives down, and the addition of spices and seasonings will highlight the familiar taste of home-baked goods.

Ingredients

For the test:

• 5 cups flour
• Raisins – 150 gr.
• Glass of sugar
• Heavy cream – 400 ml.
• Cardamom – 10 grains
• Packaging of fresh yeast – 50 gr.
• Pinch of nutmeg
• Egg yolks – 15 pcs.
• Packaging of unsalted butter – 200 gr.
• Candied fruits – 150 gr.
• Almonds – 65 gr.

For the glaze:

• Butter – 50 gr.
• Cream – 50 ml.
• Chocolate – 200 gr.
• Bright confectionery topping

Preparation

1. Heat the cream in a saucepan until the first bubbles form, crumble the yeast into it and add 2 cups of flour. Mix the dough well, cover with cling film or a towel and place in a warm place.
2. Separate the yolks from the whites, add sugar to the yolks and grind until the mass lightens and the sugar dissolves. Continuing to grind the yolks, gradually add soft butter to them.
3. Peel the cardamom seeds from the shell and grind into fine powder in a mortar. Dry the almonds in the oven and grind in a blender, being careful not to turn the almonds into flour. Sort out the raisins and pour boiling water over them until they become soft and steamy.
4. Grind yolks with sugar, a pinch of nutmeg and chopped cardamom are added to the dough, the mass must be mixed, then add raisins and candied fruits, and the remaining flour. Knead the dough well so that it becomes plastic and the ingredients are evenly distributed.
5. Set aside the dough to prepare the Easter cakes, meanwhile turning on the multicooker to the “Warming the dish” mode. Grease the multicooker bowl with butter, all the way to the top, as the cake will noticeably increase in volume.
6. After the dough comes up to pinch off a piece, the dough should fill only half of the Redmond multicooker mold.
   Set the “Baking” mode for 65 minutes, after the program is completed, carefully remove the cake from the bowl and let it cool.
7. While the cake is cooling in a saucepan in a water bath, melt the chocolate with the addition of cream and butter, and after complete dissolution, mix the chocolate glaze well.
8. Pour glaze over the cooled cake and sprinkle with colorful confectionery sprinkles if desired.

Oddly enough, chocolate icing very well complements the taste of Easter cake with cardamom and nutmeg. To serve, it is recommended to brew delicious herbal tea with the addition of currant leaves and mint.

• As you can see, in each of the recipes only “live” yeast is used; fast-acting yeast is completely unsuitable for making Easter cakes in a slow cooker. About 50 grams are added per kilogram of baking flour. yeast.
• Almost all Easter cakes are baked only with the addition of egg yolks; whites are not used in the dough. You can make icing from them, or freeze them for later preparation of dessert or meringue. The yolks keep well in the freezer for a month.
• To make homemade Easter cakes, you need to knead the dough for as long as possible. The more intense and longer the kneading process, the more airy the cake structure will be.
• To prevent the cake from cracking during cooking in the slow cooker and to rise evenly in the middle, you need to insert a wooden stick, for example, from sushi.

How to cook Easter cake in the REDMOND M60 multicooker in the following video:

Kulich for Easter is a cylindrical shaped butter bread. Today there are many recipes for Easter cakes, which include various spices, for example, vanilla, cardamom, nutmeg, and cognac, nuts and raisins are also added to the dough. You can try baking Easter cake in an oven or slow cooker, using step-by-step instructions with photos and proven recipes from this article.

How to bake a delicious Easter cake in a slow cooker

Recently, housewives have been using a multicooker to prepare various dishes. If you want the cake to be light and airy, then knead the dough according to our recipe, and then put it on the “Dough” program. You can also use the “Warming” program, and then immediately put it on baking.

Dough ingredients:

• 3 eggs
• 1 glass of homemade milk
• 4.5 cups white wheat flour
• 0.5 sticks of butter
• 200 g sugar
• packet of dry yeast
• 150 g raisins
• lemon zest
• vanilla and a little salt on the tip of a knife.

Heat the milk a little. If you use wet yeast, then dissolve it in milk, and if dry, then simply pour it into the flour. In the case of wet yeast, you will have to make a dough, so do not forget to add a little sugar and salt to the milk. The dough should be left for 10-15 minutes so that the yeast is completely dissolved and rises well.

Video: How to cook Easter cake in the REDMOND M60 multicooker (Redmond M60)

Do not rush to open the multicooker lid right away so that your butter cake does not fall. It should turn out very tasty. If desired, the top of the cake can be sprinkled with powder or made with white icing.

How to bake a simple Easter cake

Even if you are a beginner and have never baked Easter cakes, then with this simple recipe you can easily cope.

You will need the following products:

• 7 cups flour
• 2 glasses of milk
• a pack of dry yeast or ½ pack of wet
• 5-6 eggs
• stick of butter
• 2 cups sugar
• vanillin
• 25ml cognac or vodka
• 200-300 g raisins

To make the glaze, you need the white of one egg, a spoonful of lemon juice and a glass of powdered sugar.

Take the milk and heat it on the stove, but do not bring it to a boil, otherwise you will spoil the yeast. Milk must be warm to drink. You need to make a dough if you have wet yeast. To do this, dissolve them in 0.5 glass of warm water, add sugar and wait until bubbles appear.

Pour the remaining milk into a bowl, add eggs and remaining sugar. If you wish, you can separately beat the whites with sugar and the yolks, and then pour them into the dough. Sprinkle vanilla on top of sugar. Melt the butter and pour it into a bowl. The butter can also be grated and added gradually to the dough. Pour some cognac in there and add raisins, just soak them in hot water first. All that remains is to pour in the dough and knead the dough for the Easter cake.

The dough should rise well

Photos of finished Easter cakes

You can use a few from this article and come up with your own Easter cake recipe. Instead of butter, some housewives use homemade cream. The cake should turn out delicious both in the slow cooker and in the oven if you follow the step-by-step instructions.

Kulich is a traditional Easter pastry. Of course, you can buy ready-made Easter cake in the store, but no store-bought Easter cake can compare with homemade, delicious, aromatic Easter cake baked with your own hands. You'll have to tinker a little, but the result is worth it. Easter cakes are prepared on yeast dough, which contains a lot of baked goods - eggs, butter, sugar. Raisins, candied fruits, and nuts are also added to Easter cakes. Your imagination will tell you how to decorate the Easter cake.

This is not a simple recipe for Easter cake in a slow cooker; it will require quite a lot of time and effort from you! In the magazine this recipe was called “Kozunak” - Bulgarian Easter cake.

Ingredients:

• flour - 500-550 grams;
• yeast - 11 grams; (I have Saf-Moment)
• salt - 0.5 teaspoon;
• milk - 100 ml;
• sugar - 150 grams;
• butter - 70 grams;
• sunflower oil - 50 ml;
• eggs - 3 pieces;
• raisins - 100 grams;
• vanillin - 1.5 grams.

How to cook Easter cake in a slow cooker with raisins:

We dilute yeast in warm milk, add 2-3 tablespoons of flour and 1 teaspoon of sugar, mix, let the dough rise in a warm place for 20 minutes.

While the dough is maturing, you need to beat the eggs and granulated sugar.

Then mix the dough, beaten eggs with sugar in a deep bowl, add salt and vanillin. Add flour in small portions. You should get a soft dough.

Then, in a bowl or on the table (wherever is more convenient for you), gradually stir room temperature butter into the dough. First creamy, then sunflower. We do not pour the oil into the dough, but wet our hands in it. You need to knead the dough for this cake for a very long time and thoroughly (about 30-40 minutes exactly).

We form a bun.

Cover the bowl with the dough with a kitchen towel (or cling film), wrap it and place it in a warm place to rise. For 4-5 hours. Again, this cake recipe takes a long time to proof! Don't watch the time, make sure the dough is well proofed. If desired, the dough can be proofed directly in the slow cooker. You can leave it overnight.

Meanwhile, soak the raisins for 10-15 minutes, drain the water, dry and roll in flour if desired.

The dough has risen.

Place it on a greased table and carefully stir in the prepared raisins.

We form a bun.

Grease the multicooker bowl with any oil and lay out the dough.

Turn on the heat for a few minutes, then turn it off and give the cake time to increase in volume two to three times. Again, do not watch the time, make sure that the cake increases in volume.

After the dough has risen, turn on the Baking mode and bake the cake in the Panasonic multicooker for 100 minutes (this is 2 cycles of 60+40 minutes). We don’t turn the Easter cake over.

After the first signal, do not open the lid; immediately add another 40 minutes. If the slow cooker does not start, wait a minute and try again. This often happens in a Panasonic multicooker.

Easter cake with raisins in a slow cooker is ready.

Bon appetit!!!