This cake differs from other baking with a pronounced honey taste and aroma. A delicate, light, air honeycick has one big drawback - with great speed disappears from your plates. But even this is no longer a problem - a honeycock in a slow cooker is preparing quickly and without much trouble.

Classic honey cake in a slow cooker

This is the simplest recipe for a honey plant. If you have never prepared this cake, then start with this option. The result will not disappoint you.

Ingredients for the test:

• eggs - 5 pcs.;
• sugar - 1 cup;
• honey - 5 tbsp. l.;
• flour - 2 glasses;
• salt - a pinch;
• vanilla sugar - 0.5 packs;
• baking powder - 1 tsp.

Ingredients for cream:

• cream - 500 g;
• condensed milk - 200 g;
• vanilla sugar - 0.5 packs.

Preparation of a classic biscuit in a slow cooker:

1. Sut the flour with baking powder in a bowl and leave for 30 minutes.
2. Beat eggs with sugar with a mixer. The mass should turn white and increase 2-3 times from the initial.
3. Mix the egg mass with vanilla sugar, salt and honey. If you came across a thick honey, then melt it in a water bath.
4. Gradually add flour to whipped eggs, mixing the dough with a spatula. You should get a dough similar to sour cream in consistency.
5. Cover the bowl with parchment, pour the dough into it.
6. Turn on the “baking” mode for 50 minutes, during which it is forbidden to open the lid.
7. After the end of the process, check the readiness of the biscuit with a wooden stick or toothpick. If it turns out to be wet, extend the baking process for another 15 minutes.
8. Remove the finished honey biscuit from the bowl using a steam container and leave it to cool.
9. While the biscuit cools, prepare the cream. Beat the cream with condensed milk with a mixer. The creamy mass should become lush and increase in volume. Add vanilla sugar and mix. Beat the cream carefully, at low speeds, so that they do not turn into oil.
10. When the honey biscuit has cooled to room temperature, cut it into several thin cakes.
11. Collect the cake, lubricating each cake with cream. Do not forget to lubricate the sides of the biscuit.
12. Spread the top and sides of the cake with biscuit crumbs or hammer nuts.
13. Put the honey in the refrigerator for 5-6 hours, and even better at night, so that it is well saturated and become soft.

Honeycock in a slow cooker with nuts and prunes

Honey cakes go well with nuts, and prunes gives the cake a light sourness and a rich taste. Surprise your guests - prepare a honeycock in a slow cooker with nuts and prunes.

Ingredients for the test:

• eggs - 3 pcs.;
• flour-2-2.5 cups;
• sugar - 1 cup;
• honey - 4 tbsp. l.;
• butter - 100 g;
• soda - 1 tsp.

Ingredients for cream:

• prunes - 300 g;
• sour cream - 600 g;
• sugar powder - 100 g;
• walnut - 1 cup.
• vanilla sugar - 1 pack.

Preparation of a honeycock in a slow cooker with prunes and nuts:

1. Rub the softened butter with sugar in a bowl.
2. Beat the egg with a mixer, gradually adding an oil mass.
3. Place honey in a multicooker bowl, add soda. Set the “heating” function and warm up honey with soda until it increases in volume. Then pour the heated honey into a separate container and let it cool.
4. Add the cooled honey, stir.
5. Enter gradually sifted flour, mixing the dough with a spatula. Depending on the size of the eggs and the consistency of honey of the flour, you will need 2 to 2.5 glasses - the dough should turn out a little thicker than for pancakes.
6. Cover the bowl with parchment and pour the dough into it.
7. Set the "baking" function. In order for the dough to bake, you will take 80 minutes. If in the slow cooker the maximum baking time is no more than 50 minutes, then after the process is completed, extend the baking time for another 30 minutes.
8. After the process is completed, leave the biscuit in a slow cooker for another 15 minutes.
9. Take out the biscuit using a container for a double boiler and leave on it until complete cooling.
10. Prepare the cream: whisk sour cream with powdered sugar and vanilla sugar.
11. Wash the prunes and pour boiling water. Let it cool, then cut into small pieces.
12. Grind the dried walnuts with a blender or a rolling pin.
13. Divide the cooled biscuit into several cakes.
14. Gather a honeycockman, smearing each cake with cream, sprinkling with nuts and pieces of prunes.
15. Place the honey in the refrigerator for 10 hours so that it is saturated.

Chocolate honeycotor in a slow cooker

This recipe will taste large lovers of chocolate baking. The chocolate honey carrier will be a real decoration of any celebration.

Ingredients for the test:

• eggs - 5 pcs.;
• flour - 2 glasses;
• sugar - 1 cup;
• cocoa - 2 tbsp. l.;
• honey - 3 tbsp. l.;
• baking powder - 1 tsp;
• bolspical oil for lubricating the bowl - 20 g.

Ingredients for cream:

• butter - 200 g;
• condensed milk - 10 tbsp. l.;
• cocoa - 2 tbsp. l.

Glazed ingredients:

• chocolate (any) - 100 g;
• cocoa - 2 tbsp. l.;
• butter - 50 g;
• sugar powder - 3 tbsp. l.;
• milk - 3 tbsp. l.

Preparation of a chocolate honey cake in a slow cooker:

1. Sut the flour in a bowl, add a baking powder to it and leave for 30 minutes.
2. Beat sugar with eggs with a mixer until the mass increases by 3 times.
3. Mix whipped egg mass with honey. Pre -melt the sugary honey in a water bath.
4. See you cocoa in a bowl of flour. Mix a well -dry mixture.
5. Gradually add flour with cocoa to whipped eggs, mixing the dough with a spatula. As a result, you will get the dough in consistency as for pancakes.
6. Lubricate the multicooker bowl with butter and pour the dough into it.
7. Turn on the "baking" mode for 50 minutes.
8. While the dough is baked, prepare the cream. To do this, beat the softened butter with condensed milk. You should get a magnificent mass.
9. See you cocoa and carefully insert it into the cream, mixing with a spatula. If desired, you can add grated chocolate, then your cream will have an even more pronounced chocolate taste.
10. When the baking process comes to an end, remove the biscuit from the bowl using a container for a double boiler. Let him cool completely.
11. Cut the cooled biscuit into several cakes. If you like more wet cake, you can soak the cakes with syrup to your taste.
12. Collect the cake, lubricating each cake with cream.
13. Prepare the chocolate icing: connect all the ingredients in a bowl and bring to a boil in a water bath. Give the glaze to cool a bit and cover it with the top and sides of the honeycick.
14. Place the honey in the refrigerator and leave there for several hours so that it is well so saturated. The chocolate honeycot in the slow cooker is ready.

Raspberry honey in a slow cooker

Do not miss the raspberry season and delight yourself with this wonderful berry in the composition of honey pastries.

Ingredients for the test:

• eggs - 5 pcs.;
• honey - 5 tbsp. l.;
• flour - 2 glasses;
• sugar - 1 cup;
• vanilla sugar - 0.5 packs;
• baking powder - 1 tsp.

Ingredients for cream:

• eggs - 2 pcs.;
• sugar - 1 tbsp.;
• butter - 300 g;
• milk - 500 ml;
• flour - 3 tbsp. l.;
• vanilla sugar - 0.5 packs;
• cognac - 1 tbsp. l.;
• raspberry - 300 g.

Preparation of a raspberry honey cake in a slow cooker:

1. Sut the flour in a bowl, add the baking powder to it, mix and let stand for 30 minutes.
2. While the flour is enriched with oxygen, whisk with a mixer of the egg with sugar. Beat until the mass turns white and thicken.
3. Mix whipped eggs with vanilla sugar and honey. Sharped honey can be melted in a steam bath.
4. Start add sifted flour to the egg mass, mixing the dough with a spatula, preventing the appearance of lumps.
5. Cover the bowl with baking paper and pour the dough into it.
6. Set the "baking" mode for 50 minutes. This should be enough for the honey biscuit to be saturated. But just in case, check the readiness of the biscuit with a toothpick. If necessary, extend the baking time for another 15 minutes.
7. Remove the finished biscuit from the bowl using a steam container and let it cool completely.
8. At this time, prepare a custard. Separate the yolks from proteins. Pull the yolks with a half portion of sugar with a wooden spoon, add milk, vanilla sugar and sifted flour. Mix everything well and put in a water bath. Brew the cream, mixing it with a spatula so that it does not burn and lumps do not form in it. When the cream thickens, remove it from the steam bath and cool.
9. Beat the proteins to stable peaks with the remaining portion of sugar.
10. In a cooled cream, enter softened butter, whipping the mass with a mixer.
11. Now enter whipped proteins into the cream.
12. Pour cognac into the cream and mix it well.
13. By this time, the honey biscuit had already cooled down. Cut it into several cakes and start collecting the cake.
14. Lubricate each cake with cream and lay out pre -washed and dried raspberries.
15. Lubricate the top and sides of the honey cord with cream and decorate with raspberries. The raspberry honey in the slow cooker is ready. Despite the great desire to immediately cut off a piece of the cake, rather put it in the refrigerator so that it is well soaked.

Honeycotor in a slow cooker. Video