Honey cake in a slow cooker is simple

Step-by-step cooking

1. Step 1:

   

   How to make a simple honey cake in a slow cooker? This cake is quite easy to prepare. Start by preparing the necessary ingredients for the dough. Take the flour of the highest grade, the eggs are large, selected.

2. Step 2:

   

   Put honey and soda in a saucepan, cook over low heat, stirring, until a dark golden hue appears. The type and taste of honey can affect the taste of the finished cakes. For example, eucalyptus, adds bitterness, and floral - sweetness. The mass will first turn white, then begin to darken. Remove the saucepan from the heat and cool the mass slightly.

3. Step 3:

   

   Beat the eggs with sugar into a fluffy air mass, there should be a lot of bubbles in it.

4. Step 4:

   

   Add honey and soda and whisk everything again.

5. Step 5:

   

   Add the sifted flour in small portions.

6. Step 6:

   

   Mix the dough with a spatula from top to bottom so that it does not settle. The first portions of flour can be mixed with a mixer at low speed, and then with a spatula. It is important not to precipitate the mass. It should retain its airiness and crackle slightly when stirring.

7. Step 7:

   

   Pour the honey dough into the bowl of the slow cooker.

8. Step 8:

   

   Bake the cake on the "Baking" mode for about 65 minutes. It is better not to open the lid during baking. The exact baking time depends on the brand of your slow cooker. After the signal, without opening the lid, leave the biscuit on the heat for another 10 minutes.

9. Step 9:

   

   The finished biscuit should be high enough, fragrant and porous. Remove the cake from the bowl and leave to cool at room temperature. If you are going to leave the cake overnight and collect the cake in the morning, it is better to wrap the cooled biscuit in plastic wrap.

10. Step 10:

    

    Cut the cooled biscuit into 3-4 cakes. My sponge cake turned out to be semicircular and I decided to keep the upper rounded cake as part of the cake. If desired, you can remove it.

12. Step 11:

    

    Now prepare the sour cream. Sour cream for cream should be taken fat, from 25% and above. I have 30%.

13. Step 12:

    

    Beat cold fat sour cream with sugar until fluffy. The cream should not be liquefied, medium density. If your cream has become very thin during whipping, you can save the situation by adding 1-2 tablespoons of gelatin dissolved in 30 ml of water to the cream. Put the cream in the refrigerator for 30 minutes before applying it to the cake. The cream will thicken enough.

14. Step 13:

    

    Assemble the cake, liberally smearing the cakes with sour cream.

15. Step 14:

    

    Stack the cakes on top of each other.

16. Step 15:

    

    Now prepare butter cream with boiled condensed milk. Butter should be at room temperature, so take it out of the refrigerator in advance.

17. Step 16:

    

    Beat the butter at room temperature with a white mixer, gradually adding boiled condensed milk. The cream turns out to be quite dense, holds its shape well.

18. Step 17:

    

    Grease the top and sides of the cake with butter cream with boiled condensed milk. If desired, you can leave part of the butter cream to decorate the cake.

19. Step 18:

    

    To sprinkle the sides of the cake, take any chopped nuts. I have walnuts, but any other will do.

20. Step 19:

    

    Sprinkle the sides of the cake with nuts.

21. Step 20:

    

    Transfer the remains of the butter cream into a pastry bag with a "closed star" nozzle and drop off a few roses. On top of each rose I put a round Martian chocolate candy. If desired, decorate the cake with mint and berries. Before serving, it is advisable to keep the cake in the refrigerator for at least 2 hours. Enjoy your meal!