Easter cake in a slow cooker

Step-by-step cooking

1. Step 1:

   

   Prepare the products. As always, for the dough, all ingredients must be at room temperature. It is better to sift the flour twice.

2. Step 2:

   

   Soak the raisins in hot water for 8 minutes, then rinse in warm water in a colander and dry well on a towel. Sort through, remove the tails. Put the dried raisins and chopped candied fruits in a dry colander, sprinkle with flour and mix. Shake off excess flour.

3. Step 3:

   

   Preparing the SOURDOUGH. Heat the cream to t 35 & 039;, the finger is not hot. Pour yeast into a spacious bowl, mix them with 1 tbsp.l. sugar. Continuing to stir, gradually pour in all the cream, then in parts add 4 tbsp.l. with a mound of flour.

4. Step 4:

   

   Mix with a whisk until smooth, cover the bowl with a towel and leave for 30-40 minutes in a warm place without drafts. The finished sourdough will rise with a lush, bubbly cap.

5. Step 5:

   

   Prepare the DOUGH. In a smaller container, break the eggs. Add a pinch of salt to the sugar, mix the vanilla. Then, stirring the eggs with a whisk, add sugar, followed by melted and cooled butter. Mix everything thoroughly and leave it warm / on the table/.

6. Step 6:

   

   After 30-40 minutes, add the egg-oil mixture to the finished dough, mix.

7. Step 7:

   

   Then add the sifted flour in parts. When it becomes difficult to stir with a whisk, take a wooden spoon or a spatula.

8. Step 8:

   

   Add flour until it is possible to mix the dough with a spoon. It is not necessary to knead with your hands, this is a guarantee that you will not add extra flour / and you may need a little more or less/. And leave two pinches of flour - it will be needed later. You should get a thick and sticky dough gathered in a ball around a spoon.

9. Step 9:

   

   Lubricate the bottom and walls of the multivark bowl with vegetable oil. Round the dough and put it in a bowl. Turn on the "Multi-cooker", select t 35&039;, set the time to 1.20 - turn on the "Start", leave the dough to rise. /There is no need to open and look in/.

11. Step 10:

    

    After the end of the program, there will be a signal - that's when we get the dough, it will increase like this, twice.

12. Step 11:

    

    Put the dough on a table lightly dusted with flour, add candied fruits and raisins, mix them into the dough. Add 1 tablespoon of cognac, knead for a short time, a couple of minutes/ this is where you will need the flour left from the total volume /.

13. Step 12:

    

    So gently round the bun, bending the edges of the dough down so that the finished cake is smooth.

14. Step 13:

    

    Rinse the bowl, dry it and lubricate it again. Put the dough into it and put it on the rise again for 35 minutes, Multi-cooker mode, t 35&039;

15. Step 14:

    

    The dough will increase by 1/2 more, but it is not necessary to open the bowl after the signal.

16. Step 15:

    

    Just turn on the Baking mode for 1 hour 40 minutes.

17. Step 16:

    

    At the end of the program, the cake will look like this - the top is not browned, as it should be, but it is baked and will still be covered with glaze. The "Heating" mode will remain on, we leave the cake for another 20 minutes in the slow cooker / open the lid slightly, adjusting the pressure with the handle/.

18. Step 17:

    

    After 20 minutes, we take out the finished cake by turning the bowl onto the steamer tray. Cover the cake with a towel and let it cool. Cover with any glaze of your choice only completely cooled. I covered this cake with a protein glaze: 1 whisk the protein to a foam at first at low speeds, then gradually increase. Continuing to beat, add parts of 3 tbsp.l. sifted powdered sugar. At the end, add 1 tbsp lemon juice. The glaze sets quickly, cover immediately.

19. Step 18:

    

    This is how the cake will be cut. Rich, fragrant, light dough. The crumb is dense, but tender, does not crumble. According to this recipe, I cooked for the first time and the family really liked the cake. It even reminded me of the taste of Alexandria, the same creamy, but it cooks much faster.