Simple cake in a slow cooker with lemon cream

Step-by-step cooking

1. Step 1:

   

   Preparing the biscuit dough. Beat eggs with sugar, add sour cream, soda, salt and flour. Knead the batter with a spoon.

2. Step 2:

   

   We put the slow cooker on the "baking" mode. This is about 45 minutes (depends on the slow cooker). We wait 5 minutes until the bowl heats up, lubricate it with butter and lightly sprinkle with flour or breadcrumbs. Pour out the dough, distributing it evenly throughout the bowl. Close the lid and wait for the allotted time.

3. Step 3:

   

   During this time we will prepare the cream. Wash the lemon and pour boiling water over it. Beat eggs with sugar lightly with a whisk.

4. Step 4:

   

   Cut the lemon into 2 parts, squeeze out the juice from each half and remove the zest with a fine grater.

6. Step 5:

   

   Mix eggs beaten with sugar, lemon zest and lemon juice in a small saucepan, add butter. Put the pan on a small fire, bring the mass to a boil and cook the cream stirring constantly. The cream will be liquid at first, and then it will thicken. The approximate cooking time of the cream is 7-10 minutes. Then turn off the fire, cool the cream.

7. Step 6:

   

   Remove the finished biscuit from the slow cooker and let it cool.

8. Step 7:

   

   Lubricate the cake with lemon cream. The cake is ready!