Biscuit in a slow cooker

Biscuit in a multicooker is a tasty, bright and tender solution. This culinary idea is definitely worth trying for every housewife. The finished product can be served immediately with tea or used to make homemade cakes. To cook it in a slow cooker, we recommend using ready-made step-by-step recipes with photographs.

Lush sponge cake for a cake in a slow cooker

A sponge cake in a multicooker according to this recipe always turns out fluffy and juicy. It is interesting that if you compare the alternative from the oven, the difference in the humidity of the finished product immediately becomes noticeable - in a multicooker the biscuit will never turn out dry. And to make it easier to cut the baked product into cakes, you need to let the biscuit “ripen” - leave it at room temperature for four to five hours. The humidity is optimized and the crumb becomes more stable.

1. 
   How to bake a fluffy sponge cake in a slow cooker? To prepare the dough, break the eggs and separate the whites from the yolks. Place the whites in a large container, add citric acid and beat them with a mixer at high speed. We work with the mixer until we get a dense, stable foam, leaving peaks behind the whisk.
2. 
   Add granulated sugar and vanilla sugar to the whipped whites. Continue whisking until the crystals are completely dissolved. It is important to devote enough time to the beating process - the fluffiness and quality of the sponge cake directly depends on this. Next, add one yolk at a time, continuing to work with the mixer. After all the yolks have been added, the mixture should still remain light, with a slight beige tint, and fluffy.
3. 
   Sift the flour through a fine sieve and add small parts to the egg mixture. After each addition, gently knead with a spatula or spoon in a circular motion, lifting the bottom layer of dough to the top.
4. 
   The finished dough should have a thick, but light and fluffy consistency, be completely homogeneous, without lumps or grains.
5. 
   Grease the inner walls of the multicooker bowl with butter. Cut a circle out of parchment according to the diameter of the bottom and place it in the bowl. Place the prepared dough on top.
6. 
   Place the bowl in the multicooker and select the “Baking” mode for 60-80 minutes. Baking time depends on the power of the multicooker. To avoid mistakes, after forty-five minutes from the start of the program, open the device and lightly press the surface of the biscuit with your finger. If it is raw and damp, continue baking and repeat the doneness test a little later. If the dough is dry and baked, the biscuit is ready.
7. 
   Leave the finished biscuit in the bowl with the multicooker lid open for seven to ten minutes.Then we separate it from the walls of the bowl by running a thin spatula between them and the biscuit. Turn the product out of the bowl onto a wire rack upside down, remove the parchment and let cool completely.
8. 
   Wrap the cooled baked goods in cling film and leave for four to five hours at room temperature. After this time, the biscuit will become more stable and it will be easy to cut it with a knife into the required number of cakes.

Bon appetit!

How to make a delicious chocolate sponge cake in a slow cooker

This chocolate sponge cake should appeal to lovers of fluffy baked goods with cocoa. It turns out porous, slightly moist, but at the same time crumbly, and very tall! It's amazing how beautifully the dough is shaped when baking in a slow cooker. The technology for preparing the dough is slightly different from the classic method of kneading the biscuit mass, but the result exceeds all expectations. The baked sponge cake is ideal for cakes, and can also serve as an independent treat, accompanied by icing or a simple sprinkling of powdered sugar.

Cooking time: 80 min.

Cooking time: 25 min.

Servings: 6.

Ingredients:

• Cocoa powder – 60 gr.
• Granulated sugar – 205 gr.
• Refined vegetable oil – 125 ml.
• Soda – 0.7 tsp.
• Baking powder – 2 tsp.
• Water – 175 ml.
• Egg yolks – 4 pcs
• Egg whites – 6 pcs.
• Flour – 200 gr.
• Salt – a pinch.
• Vegetable oil for lubrication – 1 tsp.

Cooking process:

1. Prepare the ingredients for making the dough. Sift the flour through a fine sieve along with salt, soda and baking powder.

2. Pour the specified amount of water into a small saucepan and add cocoa powder. Place the container on the stove and bring the mixture to a boil while stirring. The result is a completely homogeneous mass.Remove the saucepan from the stove and let the contents cool completely.

3. To prepare the dough, break the eggs and separate the whites from the yolks. Place the whites in a separate container, and combine the yolks with 180 grams of granulated sugar in a bowl. Please note that we use four yolks and six whites to prepare the dough.

4. Beat the yolks with sugar with a mixer at high speed. We work with whisks until we get a dense and fairly stable light yellow foam. The sugar crystals should be almost completely dissolved.

5. Add the cooled liquid with cocoa and odorless vegetable oil to the beaten yolks.

6. Stir the mixture with a whisk until completely homogeneous.

7. Pour the sifted flour along with salt, soda and baking powder on top of the chocolate-yolk mass.

8. Gently knead with a spatula or spoon in a circular motion, lifting the bottom layer of dough to the top.

9. Beat the whites separately together with the remaining sugar with a mixer at high speeds into a dense foam with stable peaks.

10. Add a third of the whipped egg whites to the chocolate dough and gently fold them into the total mass.

11. Then add the remaining whites and also mix them into the dough with careful circular movements. The finished mass should have a thick, but light and fluffy consistency, be completely homogeneous, without lumps or grains.

12. Grease the inner walls of the multicooker bowl with a thin layer of vegetable oil using a silicone brush. Spread the prepared dough and level the surface.

13. Place the bowl in the multicooker and select the “Baking” mode for 80 minutes. Baking time depends on the power of the multicooker. To avoid mistakes, after an hour has passed from the start of the program, open the device and lightly press your finger on the surface of the biscuit.If it is raw and damp, continue baking and repeat the doneness test a little later. If the dough is dry and baked, the biscuit is ready.

14. Leave the finished biscuit in the bowl with the lid open to cool to a warm temperature. Then we turn the bowl and the biscuit upside down onto a wire rack and leave the baking in this position for three to four hours.

15. After the specified time has passed, carefully separate the baked goods from the walls of the bowl by passing a thin spatula between them and the biscuit. We take out the biscuit.

16. After such a long cooling, the biscuit becomes more stable, stabilized, it is convenient to cut it with a knife into the required number of cakes. Since the product turns out to be tall, about nine centimeters, five cake layers are easily obtained.

Bon appetit!

Classic sponge cake for a cake in a Redmond multicooker

The slow cooker is ideal for making biscuits. The baking conditions in the bowl are the best for ensuring uniform processing of the dough - the product always rises well and becomes porous. In addition, the shape of the baked goods is “correct”, round – an excellent option for shaping cakes. Using this recipe, we prepare a classic biscuit in the popular Redmond multicooker.

Cooking time: 50 min.

Cooking time: 20 min.

Servings: 6.

Ingredients:

• Eggs – 4 pcs.
• Citric acid – a pinch.
• Granulated sugar – 1 tbsp.
• Vanilla sugar – 10 gr.
• Baking powder – 1 tsp.
• Flour – 1 tbsp.
• Vegetable oil - for lubrication.

Cooking process:

1. To prepare the dough, break the eggs and separate the whites from the yolks. Place the whites in a large container, add a pinch of citric acid and beat them with a mixer at high speed. We work with whisks until we get a dense, stable foam that leaves peaks.Add granulated sugar and vanilla sugar to the whipped whites. Continue whisking until the crystals are completely dissolved. It is important to devote enough time to the beating process - the sponginess and quality of the sponge cake greatly depends on this.

2. Next, add the yolks and continue working with the mixer.

3. After all the yolks have been mixed with the white foam, the mass should still remain quite light, with a slight beige tint, and fluffy. Small air bubbles are visible on the surface.

4. Sift the flour through a fine sieve along with baking powder and add to the egg mixture.

5. Gently knead with a spatula or spoon in a circular motion, lifting the bottom layer of dough to the top. It is important not to settle the dough, to preserve the air bubbles formed during beating.

6. Grease the inner walls of the multicooker bowl with vegetable oil using a silicone brush. Place the prepared dough into it.

7. Place the bowl in the multicooker and select the “Baking” mode for 50 minutes. After forty minutes have passed from the start of the program, open the device and lightly press the surface of the biscuit with your finger. If it is raw and damp, continue baking and repeat the readiness test a little later. If the dough is dry and baked, the biscuit is ready.

8. Leave the finished biscuit in the bowl with the multicooker lid open for five minutes to make it easier to separate it from the walls of the bowl. Then we pass it between them and the biscuit with a thin spatula. Turn the product from the bowl onto the board upside down and let it cool completely.

9. The cooled pastry can be used to make a cake by cutting it into several horizontal layers. You can also serve the sponge cake as an independent dessert by cutting it into portions and sprinkling with powdered sugar for decoration.

Bon appetit!

Air sponge cake in boiling water at home

A sponge cake cooked in boiling water turns out airy and slightly moist. It is delicious on its own and is also ideal for cakes: the porous dough absorbs soakings and creams perfectly and becomes very tender. The most important step in the dough preparation process is beating. This is the saturation of the biscuit mass with air bubbles, without which even baking powder will not give the desired texture. Beating by hand is very labor-intensive, so it is important to have a powerful mixer: when it comes to preparing biscuit dough, this is already half the success.

Cooking time: 60 min.

Cooking time: 20 min.

Servings: 6.

Ingredients:

• Eggs – 4 pcs.
• Granulated sugar – 1 tbsp.
• Flour – 1 tbsp.
• Baking powder – 1 tsp.
• Boiling water – 3 tbsp.
• Vanillin – a pinch.
• Vegetable oil for dough – 3 tbsp.
• Vegetable oil - for lubrication.

Cooking process:

1. Break the eggs and separate the yolks from the whites. Place the latter in a large bowl, add granulated sugar and vanillin. Start beating with a mixer at medium speed, gradually increasing the speed. We achieve a lush, thick and slightly glossy foam. The sugar crystals should completely dissolve.

2. Next, add the yolks and continue working with the mixer. After all the yolks are mixed with the protein foam, the mass should still remain fluffy, with a beige-yellow tint.

3. Sift the flour through a fine sieve along with baking powder and add to the beaten egg mass. Using a spatula or spoon, knead the dough in a slow circular motion, lifting the bottom layer to the top. It is important to preserve the air bubbles formed during beating in the dough, but at the same time break up all the flour lumps.

4. When the mass becomes homogeneous, pour boiling water into it and mix with the same circular movements.Next, add refined vegetable oil and mix.

5. Grease the inner walls of the multicooker bowl with vegetable oil using a silicone brush. Pour the prepared dough into it. Place the bowl in the multicooker and select the “Baking” mode for 60 minutes. When fifty minutes have passed since the start of the program, open the device and lightly press your finger on the surface of the biscuit. If it is raw and damp, continue baking and repeat the readiness test a little later. If the dough is dry and baked, the biscuit is ready.

6. Leave the finished biscuit in the bowl with the multicooker lid open for five minutes so that the product cools slightly. Then we pass it between the walls of the mold and the biscuit with a thin spatula. Turn the product out of the bowl onto a wire rack upside down and let it cool completely. The cooled sponge cake can be used both for making a cake and as an independent dessert, cutting it into portions and sprinkling with powdered sugar.

Bon appetit!

Step-by-step recipe for making fluffy kefir sponge cake

Kefir sponge cake has a moister and softer texture than its classic version. It was also noticed that the pores in the crumb are larger - this is the “work” of the fermented milk product. This sponge cake is equally good in cakes, in mixed cakes, and as an independent dessert. Those who don't like dense, dry biscuits should like this alternative.

Cooking time: 50 min.

Cooking time: 20 min.

Servings: 6.

Ingredients:

• Flour – 280 gr.
• Baking powder – 2 tsp.
• Kefir – 250 ml.
• Soda – ½ tsp.
• Vanillin – a pinch.
• Granulated sugar – 200 gr.
• Salt – a pinch.
• Eggs – 3 pcs.
• Vegetable oil - for lubrication.

Cooking process:

1. Break the eggs into a large bowl, add granulated sugar, vanillin and a pinch of salt.Using a mixer, beat everything until it becomes a fluffy light foam. Make sure that the sugar crystals are completely dissolved. It is important to devote at least five to six minutes to the beating process. A well-beaten egg base will provide the finished sponge cake with fluffiness and porosity.

2. Pour kefir into the egg mixture and stir until smooth.

3. Sift the flour through a fine sieve along with baking powder, salt and soda. Add the dry mixture to the kefir-egg mixture. Knead the dough using a whisk in a circular motion. We try not to settle the mass and preserve as much as possible the air bubbles formed during whipping. At the same time, it is important to break up all the flour lumps and achieve uniformity.

4. Grease the inner walls of the multicooker bowl with a thin layer of vegetable oil using a silicone brush. Pour the prepared dough into it. Place the bowl in the multicooker and select the “Baking” mode for 50 minutes. When forty minutes have passed from the start of the program, open the device and lightly press the pad of your finger onto the surface of the biscuit. If it is raw and damp, continue baking and repeat the readiness test a little later. If the dough is dry and baked, the biscuit is ready.

5. Leave the finished biscuit in the bowl with the multicooker lid open for five minutes, so that the product cools slightly and moves away a little from the walls of the mold. Then we pass it between the walls of the bowl and the biscuit with a thin spatula. Turn the product out of the bowl onto a wire rack upside down and let it cool completely. We use the cooled biscuit for its intended purpose.

Bon appetit!

A simple and delicious recipe for honey sponge cake in a slow cooker

Honey baked goods can always be recognized by their characteristic flavor nuance, dark caramel shade and crumbly texture. This sponge cake baked in a slow cooker is no exception. It has a beautiful rich golden color, with a delicate honey flavor and an incredibly soft, porous crumb. This biscuit very readily absorbs any impregnations and creams, since it itself is quite dry. If you plan to use it as independent baking, we recommend using any syrup for impregnation, including liquid jam.

Cooking time: 1 hour 20 minutes.

Cooking time: 20 min.

Servings: 6.

Ingredients:

• Honey – 230 gr.
• Eggs – 4 pcs.
• Flour – 320 gr.
• Baking powder – 1.5 tbsp.
• Granulated sugar – 200 gr.
• Vegetable oil – 2 tsp.
• Flour – for dusting the bowl.
• Powdered sugar - for decoration.

Cooking process:

1. Measure out the required amount of honey and transfer it to a saucepan.

2. Immediately pour baking powder over the honey. Its quantity is quite large, but in the finished biscuit it does not give any extraneous taste.

3. Melt the honey until liquid on the stove, stirring continuously. The mass will become thick, homogeneous and foamy, and will increase in volume. When the mixture turns completely white, remove it from the stove.

4. Break the eggs into a large bowl.

5. Add granulated sugar to them.

6. Using a mixer, beat everything together until it becomes a fluffy light foam. Make sure that the sugar crystals are completely dissolved. It is important to devote at least five to six minutes to the beating process. The beaten eggs should double or triple in volume.

7. Pour the cooled honey mixture with baking powder into the egg foam.

8. We work with the mixer again for a couple of minutes.

9.Sift the flour through a fine sieve and add to the egg-honey mixture. Knead the dough using a spatula in a circular motion. We try not to settle the mass and preserve as much as possible the air bubbles formed during whipping. At the same time, it is important to achieve uniformity.

10. Grease the inner walls of the multicooker bowl with a thin layer of vegetable oil using a silicone brush. Sprinkle the fatty sides with flour.

11. Pour the prepared dough into the bowl. Place it in the multicooker and select the “Baking” mode for 1 hour 20 minutes. Baking time may vary depending on the power of the multicooker.

12. When an hour has passed since the start of the program, open the lid and lightly press the surface of the biscuit with the pad of your finger. If it is raw and damp, continue baking and repeat the readiness test a little later. If the dough is dry and baked, the biscuit is ready.

13. Remove the finished sponge cake from the bowl, turning it upside down. Place the product on a wire rack and let it cool completely. We use the cooled biscuit for its intended purpose. If this is a self-serve, you can sprinkle the surface with powdered sugar for decoration.

14. If you plan to use a sponge cake for a cake, then cut it into horizontal layers.

Bon appetit!

Lush sponge cake for a cake in a Polaris multicooker

A slow cooker is simply the perfect kitchen gadget for biscuits. Many housewives prefer it when it comes to baking airy porous dough. Uniform contact heating and maintaining a certain level of humidity work wonders - the biscuits bake and rise perfectly.A round bowl is the optimal shape: after baking, the sponge cake can be cut into traditional cake layers without adjustment. As a rule, after cooking, the biscuit must be allowed to cool and stand for several hours at room temperature - the crumb will stabilize and it will be much easier to cut. In this recipe we prepare a biscuit in a Polaris multicooker with a power of 860 W and a bowl capacity of five liters.

Cooking time: 60 min.

Cooking time: 20 min.

Servings: 6.

Ingredients:

• Eggs – 4 pcs.
• Granulated sugar – 200 gr.
• Vanillin - a pinch.
• Flour – 160 gr.
• Butter - for greasing.

Cooking process:

1. First of all, break the eggs and separate the whites from the yolks. Place the whites in a large container and beat them with a mixer at high speed. We work with whisks until we get a dense, stable foam, leaving elastic peaks. Next, add granulated sugar and vanillin to the whipped whites. Continue whisking until the crystals are completely dissolved. It is important to devote enough time to the beating process - this directly affects the fluffiness and overall quality of the sponge cake.

2. Then add one yolk at a time to the protein foam, continuing to work with the mixer. After introducing the yolks, the mass should still remain light, with a slight beige tint, and fluffy.

3. Sift the flour through a fine sieve and add small parts to the egg mass. After each addition, gently knead with a spatula or spoon in a circular motion, lifting the bottom layer of dough to the top. We no longer use the mixer so as not to precipitate the dough at a fast speed when introducing flour.

4. The finished dough should have a light and fluffy consistency, be completely homogeneous, without lumps or grains.

5.Grease the inner walls of the multicooker bowl with a thin layer of butter.

6. Then lay out the prepared dough.

7. Place the bowl in the multicooker and press the “Baking” mode for 60 minutes. After the program’s operating time has expired, open the lid of the device and release steam. Let the finished sponge cake stand for a couple of minutes in the bowl so that the crust comes away from the walls more easily.

8. Separate the baked goods from the walls of the bowl by running a thin spatula between them and the biscuit. Turn the product out of the bowl onto a wire rack upside down and let cool completely.

9. Keep the biscuit at room temperature for two to three hours, first wrapping it in film. After this time, the biscuit will become more stable and it will be easy to cut it with a knife into the required number of cakes.

Bon appetit!

Step-by-step recipe for making sponge cake with apples in a slow cooker

If you want to enjoy sponge cakes with filling, then you don’t have to make a cake. You can choose a less labor-intensive, but no less tasty option. For example, a sponge cake with apples. Fruit slices will add juiciness and texture to the baked goods, and the product can already be considered a full-fledged pie. At the same time, the hassle for preparing it is minimal. We add sour cream and butter to the biscuit composition - this will provide additional juiciness and softness to the baked goods, and at the same time allow the dough to fully bake, despite contact with wet fruit.

Cooking time: 60 min.

Cooking time: 20 min.

Servings: 6.

Ingredients:

• Chicken eggs – 3 pcs.
• Butter – 120 gr.
• Sour cream – ½ tbsp.
• Flour – 2 tbsp.
• Granulated sugar – 1 tbsp.
• Baking powder – 10 gr.
• Cinnamon - to taste.
• Apples – 4-5 pcs. small size.
• Lemon – 1 pc.
• Salt – a pinch.

Cooking process:

1.We turn on the multicooker, for example, in the “Baking” mode - you just need to warm up the bowl. Place butter in it and melt it until liquid. The melted butter will go further to prepare the dough, and the bowl will already be greased for subsequent baking.

2. Break the eggs into a large bowl in which we will knead the dough. Add granulated sugar and melted butter. Start beating with a mixer at low speed. We achieve mixing of ingredients and dissolution of sugar grains.

3. Add sour cream to the resulting mass. We wash the lemon, dry it and remove the zest from it with a special device or a regular fine grater. Squeeze out the juice - you need one tablespoon. Pour the zest after the sour cream into the egg mixture, pour in the juice. Turn the mixer back on and mix everything together at medium speed.

4. Add all the eggs one by one, beating thoroughly after each addition. We work with the mixer at high speed to add more air to the mass and achieve fluffiness.

5. Sift the flour through a fine sieve along with baking powder and salt. Add the dry mixture to the egg mixture. Using a mixer at medium speed, mix the flour into the dough. The resulting consistency is fluid, airy, and of medium thickness.

6. Wash the apples, dry them and cut them into quarters. Cut out the seed pods. Next, cut the quarters into thin slices. Place half of the total number of slices in the already greased multicooker bowl. Sprinkle with cinnamon powder.

7. Fill the apples with half of the total volume of the dough. Then place the remaining apple slices on top and cover them with the second part of the dough.

8. Place the bowl in the multicooker and press the “Baking” mode for 45 minutes.After the program runs, turn off the device, but do not open the lid for another 15 minutes. Then we take out the bowl and separate the baked goods from the walls by running a thin spatula between them and the biscuit. Turn the product out of the bowl onto a wire rack upside down and let cool completely.

Bon appetit!

Airy chiffon sponge cake prepared in a slow cooker

Chiffon sponge cake differs from the classic one in its special texture. The crumb turns out incredibly tender, melting in your mouth, finely porous and airy. This is achieved, firstly, by introducing a combination of vegetable oil and water into the dough. And, secondly, step-by-step high-quality whipping. Without a powerful mixer, it is difficult to prepare any biscuit. And chiffon even more so. You can bake this product both in a slow cooker and in a conventional oven.

Cooking time: 50 min.

Cooking time: 20 min.

Servings: 6.

Ingredients:

• Flour – 175 gr.
• Egg whites – 6 pcs.
• Egg yolks – 4 pcs.
• Vegetable oil for dough – 85 ml.
• Granulated sugar – 185 gr.
• Vanillin – a pinch.
• Salt – a pinch.
• Water – 115 ml.
• Baking powder – 0.3 tsp.
• Vegetable oil - for lubrication.

Cooking process:

1. Prepare products for the test. Measure out the required amount of granulated sugar, water and vegetable oil. The eggs for the dough should be well chilled.

2. Sift the flour through a fine sieve to loosen it and enrich it with air.

3. Break the eggs and separate the whites from the yolks. Please note that the dough requires 6 whites and 4 yolks. Place the whites in a large container and beat them with a mixer at high speed. We work with whisks until we get a dense, stable foam that leaves peaks.

4. Place the yolks and granulated sugar in a separate container.Beat with a mixer for at least five minutes.

5. The beaten yolks should become a fluffy, viscous mass of light color.

6. Add water and vegetable oil to the beaten yolks in a thin stream, alternately. Beat with a mixer at high speed until completely combined.

7. Add the sifted flour along with baking powder to the yolk mass and gently mix with a spatula.

8. Stir all the lumps and achieve homogeneity.

9. Add the whipped whites in parts and also gently knead with a spatula or spoon in a circular motion, lifting the bottom layer of dough to the top. It is important not to precipitate the whites, to preserve the air bubbles formed during whipping.

10. Grease the inner walls of the multicooker bowl with vegetable oil using a silicone brush. Place the prepared dough into it. Place the bowl in the multicooker and select the “Baking” mode for 50 minutes. After the program runs, open the lid and let the steam escape.

11. Leave the finished biscuit in the bowl with the multicooker lid open for five minutes to make it easier to separate it from the walls of the bowl. Then we pass it between them and the biscuit with a thin spatula. Turn the product out of the bowl onto a wire rack upside down and let cool completely.

12. The cooled chiffon sponge cake can be used to make a cake by cutting it into several horizontal layers. You can also serve the pastries as an independent dessert by cutting them into portions and sprinkling with powdered sugar for decoration.

Bon appetit!

Homemade sponge cake with lemonade in a slow cooker

Lemonade can be an excellent base for making sponge cake. The drink is carbonated - and this is perfect for airy baking.It is important to open the lemonade just before adding it to the dough so that air bubbles do not have time to escape. Also, when choosing lemonade for a biscuit, pay attention to its color: options with bright colors will not work, since during the baking process they will unpredictably change the tone of the baked goods. A drink with a pale light yellow color such as Buratino, Duchess, Cream soda and the like is suitable.

Cooking time: 60 min.

Cooking time: 20 min.

Servings: 6.

Ingredients:

• Lemonade – 1 tbsp.
• Flour – 1 tbsp.
• Granulated sugar – 1 tbsp.
• Vegetable oil – ½ tbsp.
• Eggs – 4 pcs.
• Baking powder – 1.5 tsp.
• Vegetable oil - for lubrication.

Cooking process:

1. Break the eggs into a large bowl and beat them with a mixer until smooth. Then add granulated sugar and continue beating until the sugar crystals dissolve and the total mass becomes fluffy and light.

2. Then add odorless vegetable oil in a thin stream to the egg foam, continue to work with the mixer.

3. Uncork the lemonade and immediately pour it into the egg-oil mixture in the required quantity. Stir until smooth.

4. Add baking powder and mix thoroughly.

5. Sift the flour through a fine sieve and add small parts to the resulting mass. After each addition, gently knead with a spatula or spoon in a circular motion, lifting the bottom layer of dough to the top. We no longer use the mixer so as not to precipitate the dough at high speed and to preserve air bubbles inside the dough as much as possible. The finished mass should have a light and fluffy consistency, be completely homogeneous, without lumps or grains.

6. Grease the inner walls of the multicooker bowl with a thin layer of butter and place the prepared dough into it.

7.Place the bowl in the multicooker and press the “Bake” mode for 60 minutes. After the program runs, we open the lid, but do not take out the bowl. Let the finished biscuit stand in this state for fifteen to twenty minutes. The product will cool down a little, and the crust will move away from the walls more easily.

8. Separate the biscuit from the sides of the bowl by running a thin spatula between them and the biscuit. Turn the cake out of the bowl onto a wire rack upside down and let it cool completely. The finished product has a rather dry and crumbly crumb. If you plan to serve baked goods on their own, you should soak them in a small amount of syrup or any other sweet liquid.

Bon appetit!