Delicate biscuit cake with condensed milk in a slow cooker

Biscuit cake in a slow cooker is my first cake in this miracle saucepan. Even though I've had it for half a year now. Until now, I have cooked only first and second courses in a slow cooker, but now I decided to master baking with cakes. And for good reason - the cake turned out just awesome. In diameter, the cake in the cartoon has 20 cm, in height it is also quite magnificent. The biscuit itself turned out great, I like it even more than in the oven. I soaked it a little so that the cake was juicy (well, I love wet cakes). I highly recommend such a delicious and beautiful biscuit cake in a slow cooker. I actually love the multicooker.

Recipe Biscuit cake with condensed milk in a slow cooker:

100 g sugar

A pinch of vanillin

1 cup flour

Cream:

200 g boiled condensed milk

150 ml sour cream (or butter)

Glaze:

2 tbsp. l. cocoa

2st. l. Sahara

3 art. l. milk

25 g butter

For decoration: grated chocolate or nuts.

How to cook sponge cake in a slow cooker:

1. The secret of a fluffy biscuit is in the correct beating of eggs, they should be beaten well enough, into a cool white foam. We begin to beat the eggs first without sugar at medium speed, then add sugar in parts and increase the mixer speed to maximum. In total, whipping should take 9-10 minutes.

2. Now add vanilla and sifted flour to the eggs, also in parts. You can’t beat the flour with a mixer, because this will thin the egg. It is necessary to stir the flour very gently, with movements from the bottom to the top. The dough is ready.

3. Lubricate the bowl of the multicooker with butter, sprinkle with semolina, but I do it differently: I put baking paper (parchment) on the bottom of the greased bowl without greasing it. Pour out the dough, close the lid of the multicooker, put it in the “Baking” mode for 1 hour. Then another 10 minutes in the "Heating" mode. Let the cake cool in the bowl for another 10 minutes.

We take it out using the steamer tray.

4. You can cut such a real biscuit only 6 hours after baking, otherwise it will crumble during cutting. The biscuit must stand.

5. The cream is very simple: lightly beat sour cream with condensed milk with a mixer using a dough nozzle. This will take no more than a minute.

6. Soak the cut cakes. To do this, stir a spoonful of honey in 100 ml of warm water and pour over the cut cakes with a spoon, but do not overdo it.

7. Smear the cakes with cream.

Top with glaze (boil cocoa, sugar and milk in a water bath, add butter at the end). This amount was enough for me both on the top and on the sides.

Topped with grated chocolate.

A light sponge cake with delicate cream and fruits… What could be better for a festive feast? Do not even hesitate, a piece of such a cake will definitely be tasted even by ladies on a diet. Children will also like this dessert, especially since there are no oily and fatty creams here. In terms of labor costs, this cake cannot be called the simplest, but it is not difficult either. To see this with our own eyes, let's move on to the cooking process.
We will prepare a sour cream cake with condensed milk, bananas and kiwi, we will cook the cake in a slow cooker.

Taste Info Cakes and pastries

Biscuit Ingredients

• Eggs - 4 pcs.
• Sugar - 1 tbsp.
• Baking powder - 1 tsp
• Flour - 1st.
• Vanillin - to taste or vanilla sugar 1 pack.
• Vegetable oil - 3 tbsp.
• Boiling water - 3 tablespoons
• For yogurt cream:
• Drinking yogurt - 200 g
• Fatty sour cream - 200g
• Sugar - 0.5 st.
• Gelatin - 1 tbsp.
• Kiwi - 1 pc.
• Banana - 1 pc.
• For the condensed milk cream:
• Boiled condensed milk - 200g
• Fatty sour cream - 200g

*A glass of 250g is used everywhere*

How to cook a cake with condensed milk and yogurt cream in a slow cooker

First, prepare the dough, and then, when the biscuit is baked, we will deal with creams.
Beat the eggs with a mixer until they double in size. In time, this stage takes about 5 minutes.


Then little by little (thin stream) add sugar, without turning off the mixer. When all the sugar from the glass is combined with the egg mixture, it must be beaten well until the sugar is completely dissolved. This stage also lasts about 5 minutes. As a result, it takes a total of at least 10 minutes to beat eggs with sugar.


Next, sift the flour into a separate container.


And mix with baking powder.


Slowly add the flour and baking powder to the egg mixture. Someone does this with a mixer at low speed, I prefer to turn off the mixer and gently mix with a spoon in one direction.

After that, turn on the mixer at low speed and immediately add 3 tablespoons to the dough. steep boil.


Next comes the turn of vegetable oil, while the mixer constantly works at low speed.


The last step in making a cake from sour cream and condensed milk is adding vanillin.


We cook cake with condensed milk in a slow cooker. We send the finished dough into a greased form. I baked a biscuit in the Orion OR-MT01 multicooker on the “Baking” mode for 50 minutes.


After the beep, let the biscuit rest for a few minutes and immediately take it out of the mold. It is better to cool it on a wire rack.


By the way, knowledgeable people advise letting a freshly baked biscuit lie down for at least a day and only after that continue working with it. We cut the finished biscuit into three parts.

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If the cake has rested, then it will be easy to cut it, but a fresh biscuit can be cut along the edges with a knife, and then cut the central part with a thread, while the cake will turn out even.


While the cakes are resting, let's take care of the cream. Soak gelatin in a container, for this you need about 30-50 g of hot water and 1 tbsp. gelatin.


While the gelatin disperses, cut the kiwi and banana.


Now a few words about sour cream, which is used for creams. For these purposes, it is better to take homemade sour cream, but store-bought 25% is also suitable, while it must be weighed, i.e. squeeze out excess liquid. This can be done by putting sour cream in a sieve or colander with gauze.


Next, prepare the yogurt cream, for this we mix sour cream, yogurt and sugar and beat with a mixer.


Then add warm gelatin in a thin stream (if it is cold, just warm it up).


After that comes the turn of fruits. We mix all the ingredients and look at the consistency of the cream. If it turned out to be liquid (I had such a situation when I took low-fat sour cream and the same yogurt), then just put the finished cream in the refrigerator for 1-2 hours to set.


The second cream on boiled condensed milk is made elementary - you just need to mix condensed milk with sour cream and beat with a mixer.


Let's start assembling the cake. I slightly soaked the bottom layer with strawberry syrup, but you can not do this, because the finished cake is not dry.


Spread half of the yogurt cream on the first cake.


We lay the second cake on top and put the second portion of the yogurt cream for the cake on it. We coat the third cake on both sides with cream on condensed milk.


And decorate the cake with the remaining cream. Here we have such a cake with condensed milk and sour cream.


Here you need to clarify one point, this recipe for a cake with condensed milk in a slow cooker is designed for home use of the cake. If you are going to use it for a celebration, then it is better to add butter to the condensed milk cream, so the decoration will not “float” at a crucial moment and retain its shape.

A slow cooker is an indispensable tool in any kitchen. This device perfectly copes with the preparation of all kinds of cakes, muffins and pies. And most importantly, baking never burns in a slow cooker, which cannot be said about products baked in a conventional oven. We have compiled for you a selection of delicious recipes for making homemade cakes in this way.

This recipe has conquered many housewives with its ease of preparation. It's quick to make and the dessert tastes amazing!

Ingredients

• Jar of condensed milk
• A glass of flour
• Egg - 2 pcs
• Slaked soda - 1 tsp

• Sour cream - 230 gr
• Fine sugar - half a cup

Cooking

Place the eggs and condensed milk in a bowl, beat the mixture until smooth. Add soda, slowly stir in the flour. We bake the finished dough in a slow cooker for about 40 minutes in the "baking" mode.
While the biscuit is baking, beat the sugar and sour cream for our cream. We cut the finished and cooled cake into 2 parts and coat with it. That's all, a quick cake in a slow cooker is ready! We decorate as you wish.

This pie with condensed milk in a slow cooker is also notable for being prepared in a few minutes, but the taste is exquisite, it just melts in your mouth.

Ingredients

• Eggs - 2 pcs
• jar of condensed milk
• A glass of flour
• Soda - 1 tsp
• Cocoa - 20 gr
• A pinch of salt

Cooking

Beat chicken eggs well with a whisk with a pinch of salt, pour in condensed milk and add soda. We stir.
Without ceasing to interfere, gradually add flour, trying to break up all the lumps if they form.
Add cocoa and mix thoroughly again. You should get a dough of uniform color and consistency.
Now grease the multicooker bowl with margarine and pour our chocolate dough into it. Set the "baking" mode for 60 minutes.
After the device has turned off, open the lid and leave it like that for 10 minutes. Do not take out the cake while it is hot, otherwise it may simply fall apart into pieces.
This condensed milk biscuit recipe in a slow cooker is good because you can improvise with it as you like. If you do not want a chocolate taste, you can add poppy seeds or nuts instead of cocoa, or any dried fruits. You can also cut the cake into a couple of shortbreads and coat them with your favorite cream,.

A great option for lovers of delicate desserts with a fruity touch. This biscuit with fruit and condensed milk in a slow cooker is made with two types of cream. The cake is beautiful and flavorful.

Ingredients

For the crust:

• Eggs - 2 pcs
• Sugar - 20 gr
• Butter - 100 gr
• Condensed milk - 1 jar
• Soda slaked - 1 tsp
• A glass of flour

Fruit cream:

• Gelatin - 1 tbsp. l
• Any fruit (e.g. kiwi, bananas or orange without membranes)
• Half a glass of sugar
• Yogurt natural or fat sour cream - 300 gr

Impregnation cream:

• Varenka - 200 gr
• Sour cream - 200 gr

Cooking

With a mixer, beat the eggs with granulated sugar, then add the melted butter. You can also use margarine, but the taste will then be slightly different. Stir the mixture until smooth. Add condensed milk and soda. Pour flour in small portions. Thoroughly knead and bake.
We coat the form with margarine, pour the dough. In the "baking" mode, set the timer for 45 minutes.
Let's make cream. beat the sour cream in a blender until smooth. Send the resulting mixture to the cold.
To prepare the fruit cream, soak the gelatin in a small amount of water and leave for 30 minutes.
Beat yogurt with sugar, add finely chopped fruit. Melt the swollen gelatin in a water bath and add in a thin stream to the fruit mixture. Next, stir everything with a spoon. Leave in the cold for 20 minutes.
Collecting cake.
Cut the cooled cake into three parts. We thickly spread the first and second parts with yogurt cream, and grease the third cake with boiled condensed milk cream, and they also need to coat the top and edges of the dessert. Decorate as desired, we decorated with pomegranate seeds.
Be sure to cook these delicious pastries according to our recipes, and you will definitely not be disappointed! Bon appetit!

For test:

• Flour - 200 grams;
• Sugar - 180 grams;
• Egg - 4 pieces.

For cream:

• Egg - 1 piece;
• Butter - 150 grams;
• Condensed milk - 300 grams;
• Boiled condensed milk - 3 tbsp. spoons;
• Water - 50 ml;
• Vanilla sugar.

For decoration:

• Cocoa - 2 tbsp. spoons;
• Any shortbread.

Cooking step by step:

We take the eggs and separate the yolks from the proteins, distributing them into two bowls.
We begin to beat the whites, first without sugar (a few minutes), and then gradually add it, continuing to beat (another 5-10 minutes).

Next, beat the yolks for 1-2 minutes.
We combine the proteins and yolks, pouring in the latter while whipping in a thin stream.

Pour flour into the dough and gently mix with a spoon, without making sudden movements, so as not to interrupt the airy dough.
Keep stirring until the lumps disappear.

Lubricate the multicooker bowl with butter or refined vegetable oil and pour the dough.
You can sprinkle the bottom with semolina to make it easier to remove the soft biscuit.
We set the "Baking" mode for 60 minutes.

Here we have such a magnificent handsome man.
Let the cake cool down and take it out of the multicooker.
For this cake, the biscuit can be made in the evening and left to cool overnight.
And in the morning make a cream and finish what you started.

To prepare the cream, take an egg, add chilled boiled water (50 ml) and mix or beat with a mixer until foam appears.
Add condensed milk and mix again.

We put it all in a water bath or on a small fire. If you cook on fire, you need to stir the cream constantly, without leaving the stove.
So cook it until it thickens.

Remove from heat, add butter and stir until melted.
To make the cream a beautiful caramel color and thicker, add boiled condensed milk and mix again.
Let the cream brew, putting it in a cool place.

We cut our biscuit into three cakes and generously coat each layer with cream.

I have a lot of cream left, so I decided to decorate the sides by mixing it with shortbread cookies.
To do this, crush 2-3 cookies with a rolling pin into crumbs.

Pour into a bowl, add a few tablespoons of cream and mix. The mixture should be thick so that it sticks well on the sides.
Next, with a teaspoon, we put all this on the sides of the cake, as if filling the gaps between the cakes.

With it, using a regular package with a notched corner, you can write and draw whatever your heart desires.
That's all, the cake with condensed milk in the slow cooker is ready.

A cake with condensed milk was prepared in a Panasonic SR-TMH18LTW multicooker. Power 670 watts.

Time: 60 min.

Servings: 6

Difficulty: 4 out of 5

Incredibly tender cake with condensed milk and sour cream in a slow cooker

Surely every seven have their own "signature" ways of making cakes, often the main components of such a dessert are sour cream, as well as condensed milk.

This combination fills the pastry with a bright and at the same time delicate taste. Therefore, a cake with condensed milk in a slow cooker can be considered an excellent dessert option for a holiday.

If you want to make a simple but very tasty cake, then this option is for you. The taste of biscuit with condensed milk in a slow cooker is tender and rich, you will feel distinct creamy notes. Sour cream, in turn, will complement the composition of flavors, make the dessert softer and juicier.

The process of preparing a dessert is not laborious, as the dough is prepared in a matter of minutes. To make a cake with condensed milk in a slow cooker tasty and airy, you need to beat the eggs well.

It is on the quality of this process that how high the biscuit cake will turn out will depend.

We will share with you some secrets that will help you create the perfect cake with condensed milk.

• To prepare a biscuit cake, you can bake just one cake, which you then cut into 2 or 3 parts.
• The process of beating eggs with sugar should be long. The ideal consistency of the egg mixture can be achieved in 15 minutes.
• Entrust the baking of the biscuit to the slow cooker and do not check its readiness until the “Baking” mode is completed.
• Do not use the hot biscuit for further assembly of the cake, let it cool slightly.
• Flavoring agents and other additives are introduced into the biscuit dough at the very end of the batch.
• For cream, homemade sour cream or store-bought, but high fat content, is suitable.
• Before using sour cream, carefully drain the whey from it.
• Sift in advance all the dry ingredients needed for baking the biscuit.
• Put the finished cake in the refrigerator for soaking for at least 30 minutes.

Don't forget to leave some sour cream for decoration. It can be lightly tinted with food coloring and applied to the cake with original patterns using a pastry bag.

Ingredients:

Cooking process

Step 1

Put all the necessary ingredients on the work surface.

Step 2

First, beat the condensed milk with eggs until a liquid, foamy consistency. Gradually add the pre-sifted wheat flour here, then add the baking soda slaked with vinegar.

Continue beating with a mixer, the mass will thicken a little. A homogeneous consistency will indicate the readiness of the dough.

Step 3

Lubricate the bowl of the multicooker with oil, pour the biscuit dough ready for baking onto the bottom. Select the "Baking" function, set the timer for 30 minutes.

While the biscuit is baking, you can start preparing the cream. To do this, beat sour cream with sugar protein until fluffy. Add some vanilla. The cream turned out to be very light and incredibly gentle.

Step 4

After the specified time, carefully remove the biscuit from the bowl, let it cool.

Cut it lengthwise into 2 or 3 cakes.

Step 5

Spread the cakes with sour cream and assemble the cake. It is recommended to lubricate the cakes in an even layer so that the biscuit is soaked faster.

Step 6

The top of the dessert can be sprinkled with the remains of biscuit crumbs, coconut flakes or chopped walnuts. Decorate your own baked goods.

Such simple homemade cakes will appeal to both adults and children.

See another version of this dish: