Sour cream in a slow cooker

Easy and simple homemade cake from available products! Sour cream in a slow cooker is a recipe for a cake loved by many, for baking which an oven is not needed. You can serve sour cream in the form of a pie, or you can cut it into cakes and layer it with cream. It will be delicious in both cases.

katushafin

Recipe author

Watch the video

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

For cakes:

Flour

280

Eggs

Sugar

210

Sour cream (15% fat content)

200

Butter

100

Baking soda

Vanillin (on the tip of the knife)

to taste

For cream:

Sour cream (20% fat content)

450

Powdered sugar

130

Vanillin (pinch)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 5 g

Fats 28 % 15 g

Carbohydrates 63 % 34 g

291 kcal

GI: 3 / 0 / 97

Step-by-step cooking

Cooking time: 3 hours

Step 1:
How to make sour cream in a slow cooker? Prepare the products for making cakes. Instead of soda, you can take a tablespoon of baking powder. It is not necessary to extinguish soda, since sour cream is present in the dough — its acid will extinguish the alkali. Why is this necessary? During the reaction of acid and alkali, carbon dioxide is released, it is due to it that the biscuit dough rises during baking.
Step 2:
Put the butter in a saucepan with a thick bottom. Melt it over low heat. Cool to a warm state. It is enough to do this as the first step. During the time until the eggs are beaten, the butter will cool down to the desired temperature. When choosing an oil, pay attention to its quality — it must be natural, without milk fat substitutes.
Step 3:
Break the eggs into a bowl. Add sugar. Beat eggs with sugar with a mixer until fluffy light mass.
Step 4:
Add sour cream and pour in warm melted butter. Mix with a mixer.
Step 5:
Add baking soda and vanilla to the flour. Sift the flour into the egg mass. Sifting saturates the flour with air, which will make the sponge cake more lush.
Step 6:
Mix the dough with a mixer until completely homogeneous.
Step 7:
Put a circle of parchment on the bottom of the bowl of the slow cooker. Lubricate the walls with melted butter, for this it is convenient to take the remains of the butter that went into the dough. Pour the batter into the bowl.
Step 8:
Bake the cake on a suitable mode for 65 minutes. I have this "baking", you look at your model. Then open the slow cooker and take out the cake using the steamer container. Return the cake to the bowl by turning it over. Finish baking for 15 minutes.
Step 9:
Remove the finished cake from the slow cooker and cool completely. Sour cream can be served already in this form, sprinkled with powdered sugar on top. I will continue to make the cake.
Step 10:
Using dental floss, cut the cake into two or three cakes. I got a pretty high biscuit, I cut it into three parts.
Step 11:
While the cake is cooling, prepare the cream. Take the cooled sour cream, it is thicker and the cream from it will keep its shape better. Do not take sugar for the cream — it will dissolve in cold sour cream for a long time. If 15% sour cream is suitable for cakes, then choose a fatter cream, from 20%.
Step 12:
Pour powdered sugar and vanilla into sour cream.
Step 13:
Using a spatula, mix the cream until smooth. Why didn't we bring a mixer? So that the sour cream does not heat up. From the heat, it will become more liquid and flow from the cake.
Step 14:
Lubricate the cake cakes with sour cream.
Step 15:
Also lubricate the top cake with cream and decorate with a mesh of melted chocolate.
Step 16:
Decorate the sides of the cake with cream as well. Remove the cake for 2 hours in the refrigerator for impregnation. Serve the sour cream to the table. Enjoy your meal!

For the first time I baked sour cream, although I have heard about this cake since childhood. Or a pie. The fact is that you can eat it without cream. The biscuit turns out to be very moist, soft and juicy. Soaked in cream, it becomes a full-fledged cake.

I think that you can add pieces of kiwi or orange between the cakes — this will enrich the taste of sour cream.

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

Keep in mind that the cooking time and mode are indicated approximately in the recipe. All slow cookers work differently and even the same models of the same manufacturer may have their own characteristics. Before you start cooking a new dish for you in a slow cooker, carefully study the instructions for it, and then in practice try to cook dishes that are familiar to you first, and then new ones, choosing the mode and time individually for your own technique.

Butter can be melted in a microwave or in a water bath. How to melt butter in the microwave? Cut the butter into small pieces and place it in a special container. To prevent the oil from splashing when heated, cover the oil vessel with a paper towel. The oil should be melted either at the lowest power or in defrosting mode. At first, five seconds will be enough. Next, if the butter has not melted yet, set it again for 5 seconds and start the microwave. Repeat the process several times until the desired result.
How to melt butter in a water bath? You will need two containers of different diameters. Pour water into a large one and put it on the stove. Place the smaller container on top so that it is submerged in water by about half. Put the sliced butter into it. Under the influence of boiling water, the oil will begin to melt. Stir the oil slightly to speed up the process. As soon as the pieces of oil are completely dissolved, remove the container from the stove.