Cake in a slow cooker with milk

The first is the dough for the cake. We put warm milk, flour, yeast and some sugar on the dough. Pour the yeast into the heated milk. Warm, but not hot! We throw a tablespoon of sugar there and leave it in a warm place, languish for 20 minutes.

Whites separated from chicken eggs are whipped with the sugar that we have left after we borrowed a tablespoon from his pile. Yeast in milk and a glass of flour are added to the mixture at the same time. Congratulations, you have a sourdough, but so far it is not in the condition that we need. We leave it for 3 hours at a heat source, or just in a warm enough room.

Butter three together with the yolks, and pour the resulting mixture into the sponge. 3 more cups of flour also go to the sourdough, for density, and a pinch of salt – for taste. Now we cook the dough. If you need to make it tighter, flour is always at your service. If the dough does not stick to the bowl, this is a good indicator. We leave it for 3 hours. We return it, add vanilla and pure raisins, and leave it for the last time, just for half an hour.

Take out the dough, lubricate with oil and knead for 20 minutes. And who said it would be easy?

Having a ready-made dough saturated with ingredients, it remains to prepare a slow cooker.

Turn on the heating and wait for 10 minutes. We shove a dense mass, once again heating for 10 minutes, and leave for an hour, doing nothing with it. After an hour, we switch the mode to "baking" and set it for 60 minutes. It will turn off, turn it on again, but already for 25 minutes.

The cake will taste just wonderful. If you want, you can cover the finished recipe with icing, for beauty.