The main Easter dish is a traditional cake. It should be not only tasty, but also beautiful. Therefore, it is so important for each mistress to try to knead the dough according to all the rules, and then bake the cake. If there is a multicooker at home, then this process is simplified, the cake will turn out to be lush and will never burn.

Easter cake in a slow cooker

What could be tastier than sweet pastries? Bunches, cakes and cupcakes are loved not only by children, but also by adults. When the most important Orthodox holiday is approaching - Easter, then all people are looking forward to when you can tease and try delicious baking. The main decoration of the Easter table is the cake, we offer today to bake Easter cake in a slow cooker. The set of products is standard, and any multicooker will cope with the tasks.

What ingredients are needed:

• eggs - 3 pcs.;
• milk - incomplete glass (200 ml.);
• sugar - incomplete glass or 200 g;
• flour (only the highest variety) - 4.5 cups;
• butter - 150 g (can be replaced with margarine);
• raw yeast - 40 g or 1 bag of dry (11 g);
• raisins - to taste, but not more than 100 g;
• small salt - a pinch;
• vanilla sugar or vanillin powder is to taste.

For the glaze you will need:

• egg - 1 pc.;
• sugar powder - 100 g;
• confectionery sprinkling.

Step -by -step preparation of Easter cake in a slow cooker:

1. First you need to soak raisins in warm water and leave for a while. While we are engaged in preparing the dough, the raisins are thoroughly rinsed and it can be added to the dough. But more on that later. We buy raisins without bones, free from garbage and twigs.
2. We heat the milk to a temperature of not higher than 40 degrees (it can be on the stove, in a slow cooker or microwave). We need warm milk so that yeast can be dissolved in it. We put yeast in milk, mix and still leave it.
3. The next ingredient is sugar, we need to weigh 200 g (use kitchen weights or a measured cup), pour only 2 tbsp into milk with yeast, mix.
4. We remove a bowl of milk, sugar and yeast in a warm place.
5. After some time (it all depends on the temperature in the room and the quality of the yeast), you need to monitor the fall as soon as the bubbles begin to appear, the mixture will become bubble and “move”, you can begin to knead the dough.
6. Pour the dug into a spacious bowl. In a separate container, beat 3 proteins with sugar and gently mix the resulting thick foam to dough.
7. Now you need to sift the flour and also, neatly, in small portions, insert it into the mixture.
8. Mix our dough and leave for 20 minutes (if you use dry yeast) and for 1 hour if you have raw yeast.
9. After the indicated time, you need to add another 1 cup of sifted flour to the mixture and knead the dough well. Not lazy, since the final result depends on how qualitatively this part of the work was done.
10. Now you need to take butter and grind it with yolks. If the oil is soft, then mixing the ingredients is not difficult, but if the oil is just from the refrigerator (or freezers), then you need to grate it on a fine grater, and then mix with yolks and sugar. A homogeneous mass should turn out.
11. Add the mixture to our dough, and also put a pinch of fine salt and vanillin (or sugar).
12. Sift the remaining flour through a sieve and also add to our dough. Flour may require a little more or even less, so we don’t pour all the flour at once, we leave half a glass of flour in stock.
13. We proceed to knead the dough, this is a very important and crucial moment - you need to knead the dough so that it becomes elastic and does not stick to your hands. The whole process will take 15 minutes, so you have to try. Do not forget to put raisins in the dough (we drain all the water, put the raisins on a paper towel to get rid of moisture, then roll it in flour).
14. The dough is ready, now you need to lubricate the multicooker bowl with soft butter or vegetable (only without smell) and put our dough into the slow cooker immediately.
15. We install the “Heating” program, we wait for the dough to rise.
16. Now we switch the slow cooker to the "pastries" mode, the time will be set automatically - 45 minutes. This is not enough, therefore, as soon as you hear the signal, the timer will work and the slow cooker will turn off, you need to enable the “baking” program for 45 minutes again.
17. After the signal, you can open the multicooker lid and admire your work - Easter cake in the slow cooker will turn out to be beautiful and magnificent.
18. Very carefully remove the finished cake from the device and put it on a flat dish.
19. While the cake is cooling down, we will prepare the glaze. We need only protein, add sugar powder to it, mix well. Now you need to beat the protein with powder into a strong white foam. This is best done with a mixer.
20. Our cake has cooled down a little and you can coat the top of the glaze that has begun. We cover the entire top and “climb” a little on the sides. If you tried thoroughly and beat the protein with powder properly, then the glaze should turn out to be elastic and not spread.
21. We coped with this work, there was no less interesting work left - to decorate the top of Easter cake, prepared in a slow cooker, confectionery sprinkling. This part of the work can be entrusted to the smallest family members.

Everything, Easter cake in a slow cooker is ready, it turned out to be very tender and tasty, each piece just melts in the mouth. This is a real masterpiece that cannot be repeated in an ordinary oven!

Air Easter cakes in a slow cooker

It is impossible to imagine an Easter table without rosy and sweet cakes. There is still time to bake delicious cakes and please relatives, and at the same time enjoy the delicate taste of this delightful pastries. We offer to bake several Easter cakes in a slow cooker at once.

Cooking products:

• eggs - 5 pcs.;
• sugar - 300 g;
• butter - 175 g;
• salt - on the tip of the knife;
• milk - 250 ml;
• flour - 600 g;
• yeast - 50 g;
• vegetable oil - 100 ml.;
• nutmeg - 0.5 tsp;
• ground cinnamon - 0.5 tsp;
• vanilla sugar - 1 bag;
• tsukati - 150 g;
• lemon juice - 1 tsp;
• sprinking multi -colored - 1 bag.

How to cook Easter cake in a slow cooker:

1. We turn on the multicooker in the "heating" mode (the bowl should be clean and dry). Leave the device for 5 minutes.
2. During this time, we need to cook dough. We heat milk to a temperature not higher than 40 ^aboutC and breed yeast in it.
3. Put in dough 4 tbsp. Flour (pre -sift) and 1 tbsp. Sugar, mix all the components so that the academ is without lumps.
4. Pour the dough in the multicooker bowl, leave it to rise.
5. We make the second half of the dough - a butter. We separate the yolks from the proteins, send the proteins to the refrigerator, we will need them a little later, when we need to decorate the top of the finished cake.
6. Mix the yolks with sugar and ground well, the mixture should be brightened.
7. On the stove, we melt the oil and add to the lost yolks with sugar in small portions, immediately mix.
8. Add nutmeg, cinnamon and salt to the finished butt mixture, mix all the components.
9. While we were engaged in the same part of the dough, our downstream came in the slow cooker.
10. You can begin to knead the dough, but for this we need to prepare a spacious container, for example, a pan or bowl.
11. First, you need to pour the butt part of the dough into a bowl, and then a little mix our dough.
12. The most crucial moment of kneading the test has come. Prepare the bowl, pour vegetable oil into it.
13. Sift the flour and add a little to the liquid dough. Attention, it is better to put half a portion of flour first and add more in the process, since the dough can turn out too cool.
14. Mix the dough first with a spoon, and then you have to work hard and knead it with your hands. So that it does not stick to the hands, periodically moisten our hands with sunflower oil.
15. In the process of kneading the dough, you need to add centers. We knead the dough for a long time, for 10 minutes and even more.
16. The dough is ready, it turned out to be homogeneous and elastic. We need to lubricate the multicooker bowl with vegetable oil, turn on the “Heating” program and wait a few minutes until the bowl becomes warm.
17. The slow cooker works in the "heating" mode for no more than 2-3 minutes. Then the device will turn off the device.
18. In the multicooker bowl, you need to put the dough. Do not forget to close the device cover.
19. Leave the dough in the slow cooker so that it comes. We cut the time - 20 minutes.
20. After 20-25 minutes, the lid of the device can be opened to thoroughly perceive the well-rising dough on all sides. So we do it several times, that is, close the lid, turn on the “heating” program for 2 minutes, turn off, leave the dough in the slow cooker for 20 minutes, open - multiply the dough and make the dough again come again.
21. After the 3rd time, the dough can be put into high paper molds (you need 5 high molds). Only first you need to lubricate the walls and the bottom of each shape with vegetable oil.
22. Fill in the test each mold for 1/3.
23. The multicooker bowl needs to be washed and wiped dry dry.
24. Put the molds with the dough in the workplace of the device (it should be warm). The lid needs to be closed.
25. Again we turn on the “Heating” program, we wait for the dough to rise. That's it, now you can turn on another program - “Baking”, set the time - 1 hour.
26. When you hear a sound signal, this does not mean that Easter cakes in a slow cooker baked. It is necessary to open the device cover, turn the molds upside down and put the baking with more than 30 minutes, the “baking” mode.
27. You can not turn Easter cakes in a slow cooker, then immediately install the Baking program, time - 1.5 hours.
28. After the signal, when the timer works and the slow cooker turns off, we take out the finished Easter cakes from the multicooker. Leave on the table.
29. While the Easter cakes are cooling, just the time to cook glaze. We need to mix proteins with powdered sugar and beat with a mixer until a lush, thick white mass is not possible.
30. At the end of whipping, add lemon juice.
31. Everything, you can decorate the top of our lush cakes with protein glaze and sprinkle with multi -colored puffing.

Easter cakes in the slow cooker are very tasty, the dough is airy and tender. Help yourself!

Alexandria Easter Easter cake in a slow cooker

Many housewives have heard about the unique "Alexandria" test, but not everyone managed to find a real recipe. Where is this name of the test is unknown, but the Easter cakes are simply amazing. Try it, and you yourself will see this.

Cooking products:

• flour - 600 g (only the highest variety);
• ghee - 250 ml;
• sugar - 250 g;
• butter - 125 g;
• eggs - 2 pcs.;
• fresh yeast - 35 g;
• vanilla sugar - 1 tbsp.;
• small salt - a pinch;
• raisins and tsukati - 100 g.

For a lipstick:

• egg protein - 1 pc.;
• sugar powder - 100 g;
• lemon juice - 1 tsp

Step -by -step preparation of Easter cake in a slow cooker:

1. We make dough: we knead without flour, leave for “ripening” for as long as 8 hours (this is a minimum, in a cold room - 12 hours).
2. To prepare dough, beat 1 yolk and 2 more eggs with a whisk, pour the entire portion of sugar, mix well.
3. Cut the soft butter with cubes or plates, intervene in a sugar-icon mixture.
4. We heat the milk on the stove to a temperature of not higher than 40 degrees, pour the milk into the prepared mixture, mix.
5. The last ingredient of dough is yeast. We introduce yeast, mix and leave the dough overnight in a warm room. It is advisable to cover a bowl with an opara with a clean towel. By the way, choose a spacious container to knead products.
6. In the morning you will be surprised, because you will find that the dough rose and sank several times overnight (you will see tags on a bowl). Pieces of oil will “swim” on the surface, this is normal.
7. Now it is allowed to add the remaining products, first we put salt and vanilla sugar.
8. Sift the flour and gradually add to dough. Mix well.
9. Raisins had to be prepared in advance: steam in warm water, and then dry on a paper towel. So that raisins do not settle to the bottom of the form when baking Easter cake in a slow cooker, it is necessary to roll it in flour.
10. Add raisins and knead our dough well. This process is not easy, so we are in no hurry and try to knead the dough well. We knead in a bowl. We moisten the hands with vegetable oil. The dough should be soft and viscous.
11. It is necessary to highlight about 10-15 minutes to knead the dough, this is of course very long, but the taste of Easter cake prepared in a slow cooker will turn out excellent.
12. The finished dough must be set to part in a warm place for about 1 hour.
13. During the proofing, the dough should increase in volume, it must be bombarded with your hands and put in the workplace of the device. Do not forget to lubricate the walls of the container with vegetable oil.
14. Now the dough will fit right in the bowl of the multicooker. Close the cover of the device, turn on the “heating” program for only 2 minutes, you can 3, but no more! Turn off the device and withstand the dough for Easter cake in a slow cooker for 45-50 minutes. The dough will rise again and increase by 2 times.
15. We bake Easter cake in a slow cooker in “Baking” mode, set the time for 45 minutes (for multicoar with adjustment, set the temperature of 150 ^aboutFROM).
16. After the signal, we extend the cooking mode for another 20 minutes, but set the temperature a little less - 120 ^aboutFROM.
17. We take out the finished cake from the device directly with the bowl and leave it on the table. After the cake has cooled a little, it can be easily removed from the bowl and shifted to a flat dish.
18. You can do otherwise and instead of a large cake to bake several small ones, but then you need to buy paper molds.
19. We make protein glaze from chilled protein, powdered sugar and lemon juice. First, beat the protein with powder, and at the end of the process, when the mixture becomes lush and stable, add lemon juice.
20. We decorate the eye of the Easter Easter cake, prepared in a slow cooker, and immediately sprinkle with confectionery with multi -colored puffing. By the way, if you want the icing to not dry and crumble, add a squirrel of potato starch in the process of whipping the protein with a sugar.

Easter cake in the slow cooker will turn out to be sweet and airy, in structure it looks more like a cupcake, a little juicy, but it will not stale for a long time.

Curd Easter Easter cake in a slow cooker

If you adhere to traditions, then the Easter cake must definitely bake out of cottage cheese, and raisins and centers can be added to the dough. Our grandmothers baked Easter cakes in Russian furnaces, but since we do not have such an opportunity, we will prepare Easter cake in a slow cooker. This device will cope with any tasks.

Cooking products:

• rapidly soluble yeast-1 bag (9-11 g);
• warm milk - 110 ml;
• cottage cheese 5% - 200 g;
• eggs - 3 pcs.;
• sugar - 150 g;
• butter - half a pack;
• salt - half a teaspoon;
• flour - 500 g;
• vanillin (half a teaspoon) or vanilla sugar - 1 tbsp;
• raisins and tsukati - 100 g.

How to cook delicious Easter cake in a slow cooker:

1. In milk, you need to dissolve dry yeast. The temperature of the milk should not be higher than +40 ^aboutFROM.
2. Put in milk 1 tsp. Sahara, 3 tbsp. Flour and leave the mixture (after mixing) for 30 minutes.
3. Opara has already come up, you can add to the mass a yolk -grated yolks (3 pcs) in advance with sugar, then put salt and vanilla sugar (or vanillin powder). Mix the mixture.
4. We have several ingredients left: it is time to put cottage cheese (it should be soft, you can wipe it through a sieve) and add soft butter.
5. In a separate bowl, beat 2 proteins with sugar (100 g), leave half, and put half in the dough, only in small portions so that they do not fall.
6. Sift the flour and little by little into the dough. We knead the dough first with a spoon, and then with your hands, so that it becomes elastic.
7. Turn on the multicooker in the "Heating" mode, time - 3 minutes. Turn off the program, you can open the lid and put our dough in the multicooker bowl (do not forget to immediately grease the bottom and walls of the mold with vegetable oil). The cover of the device can be closed and left the dough for 40 minutes. The multicooker is different in that it retains heat very well, so for the test this device is simply indispensable.
8. After 40 minutes, you can open the lid. You will see that the dough has risen well and increased in volume, just what we need.
9. Remember the dough with our hands (you can shift it to the table), mix raisins (washed and rolled in flour) and tsukats.
10. Again we put our dough in the multicooker bowl, turn on the same heating program, but set the time for 15 minutes.
11. You will see that the dough will rise well. Now we switch the device to another mode and set the “Baking” program, the time of preparing Easter cake in a multicooker 1 hour plus another 30 minutes.
12. You do not need to open the lid during baking! If you do not obey, then the dough will fall and the cake will not be so air.
13. After the sound signal, we leave the cake in the slow cooker so that it cools down (you can not make sharp temperature differences for yeast baking).
14. We carefully turn the finished cake with a container for cooking steamed, and then transfer to a flat dish.
15. We wait until the Easter cake prepared in a slow cooker will cool down a little so that you can decorate the top of the finished glaze and, if desired, add tsukatami and confectionery powder.

Easter cake in the slow cooker is very tasty and beautiful not only on top, but also in the context, because we added multi -colored centers to the test. And since we also put cottage cheese in the dough, the cake turned out to be very tender. It is worth preparing a cake on this recipe. By the way, you can bake in a slow cooker not only Easter pastries, but also everything you want. Good luck!

Easter cake in a slow cooker. Video