Today, the exhausting heat, and wants something sweet, but do not want to turn on the oven. Fortunately there is salvation-the slow cooker, from which heat does not! Originally, the dessert was conceived as a biscuit.. the usual honey biscuit.. Normal? Not interesting! I might take a raspberry-marbled layer of it? But what kind of cake I want cake?.. Oh.. the Cake so the cake!!! Come, tell me how the cake turned into a cake!


  • Chicken egg

    5 piece

  • Brown sugar

    1 cup

  • Vanilla

    1 g

  • Flour

    2 cup

  • Wholegrain wheat flour

    0.5 cup

  • Leavening agent

    1 tsp

  • Soda

    0.5 tsp

  • Honey

    5 Tbsp

  • Raspberry

    2 handful

  • Water

    2 Tbsp

  • Raspberry

    150 g

  • Sugar

    3 Tbsp

  • Water

    3 Tbsp

  • Cream

    1 pack

  • Milk

    100 ml

  • White chocolate

    100 g

  • Raspberry

  • Mint

  • Jelly

    1 pack


Given that I originally planned to bake a standard honey biscuit, and a set of ingredients for it are quite standard. The only difference is that I am part of the wheat flour was replaced by whole wheat and prepared mashed raspberries for marble interlayer. For sauce: put into small saucepan two handfuls of raspberries (or more to taste), add a couple of tablespoons of drinking water. Boil the raspberries for a few minutes, then wipe through a sieve and let cool down completely, the resulting puree.
Biscuit: what would measure out the ingredients, I used a glass with a volume of 250 ml., Mix the eggs, sugar TM Mistral and vanilla.
Will beat into a soft mousse all with a mixer at high speed until the whitening of the mass and until the sugar is dissolved. Add liquid honey and everything again beat into a soft mousse for a few seconds. (If honey is sugar, pre-melt it in a water bath. DO NOT BOIL!)
Sift wheat flour with addition of baking soda and baking powder, add wholemeal flour and carefully with a spatula (or spoon) will smeshaem flour mixture into the egg.
The bowl of the slow cooker with baking paper (or grease with vegetable oil). Put in a bowl half of the dough, on top add half of the raspberry puree. Make a few circular motions with the spatula, what would have happened in the marble pattern. Then put remaining dough and mashed potatoes and again make a marble pattern. Bake the cake in the "Baking" 55 minutes in the "heating" mode for 10 minutes. The readiness check skewer. Disable the slow cooker, open it and give the cake to stand for 10-20 minutes in the bowl.
What I did next was my initiative. Raspberries, sugar and water mix in a small saucepan, proverjaem 3-5 minutes and RUB through a sieve. From the resulting syrup measure out 200 ml. of Dry prefabricated custard dissolved in 100 ml of cold milk, pour hot raspberry syrup, bring to a boil and cook on a slow fire until thick, stirring constantly. Ready raspberry custard cools to warm, stirring, that it had not formed film. Then close with cling film, pressing it to the surface of the cream. Give the cream to cool completely.
Sure, the cake looked nice if I carved it up into segments and would be served with custard, sprinkled with fresh raspberries, but... Cooled cake trim the sides and cut horizontally into 4 layers.
Cakes proslaivaet custard. The sides also daubed cream.
On the top layer of the cake spread a thick layer of cream. From scraps to make crumbs. Boca decorate the resulting biscuit crumbs.
Then decorate to taste and optional. I white chocolate molded circles-"coin". Cooked jelly cake, dipped in jelly every Malinka remaining jelly filled in the top of the cake, the edges laid "coin" of white chocolate in the center of the raspberries and finally the mint leaves. The finished cake, allow to stand in fridge for at least a couple of hours.
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