Cake in a slow cooker
On the site 4 are similar to recipes, but my differs a minimum set of products and ease of preparation. And it turns out quite well, just as soft as it should be a real rotten tree stump. And I cook in the slow cooker. Help yourself, dear Cooks.


  • Chicken egg

    3 piece

  • Flour

    1 cup

  • Sugar

    0.5 cup

  • Jam

    1 cup

  • Leavening agent

    1 piece

  • Vanilla sugar

    1 piece


Proteins separated from the yolks.
Proteins whisk with a drop of salt to hard peaks.
Whisk the egg yolks with the sugar, vanilla sugar.
Gently mix the whites with the yolks, you enter a Cup of jam. All mix and add Cup flour mixed with baking powder.
Pour all the dough in the form greased with margarine/butter or in a bowl multivarki. If cooked in the oven-put in cold oven and bake at 180-190градС about 40 min. Looking out the window of the oven and don't open it until then, until we are sure that the cake is cooked. After that-check with a skewer for readiness (the raw dough will stick to the skewer). Ready to get cooled.
If cooking in a slow cooker, turn on the baking mode, or "Soup" as I have, for 40 min, the valve is opened.
After 40 minutes open the lid-what a beauty!!!
Tall, fragrant (I have strawberry jam), at the expense of jam-a bit dark.
Give a little biscuit rest, priotity. Cut in half. Now it's time for your flight of fancy. I prosail cakes the same strawberry jam (sometimes doing real cream, or spread pickled fruit, etc.). Can use pie as a basis for any of the cakes-so very interesting turns.
And poured on top of the purchase prepared frosting. That's all. The cake is soft, urgent, that it can even no sandwiching and decorating. and even if you sandwich an ordinary jam-it will be very, very tasty. try it!
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