Easter Cake in a Slow Cooker

The recipe for Easter cake in a multicooker is quite simple and will not take much time and effort from you. Thick dough does not need to be kneaded for a long time, and it will take one hour for proofing and baking. The cake is fragrant and airy.

Cook: 3 hours

Ingredients

• Milk – 200 ml
• Butter – 150 g
• Eggs – 3-4 pcs. (incl. 1 glaze protein)
• Dry yeast in a bag – 11 g
• Flour – 500 g
• Sugar – 1 glass
• Vanillin – a pinch
• Salt – a pinch
• Powdered sugar – 40 g
• Confectionery sprinkles – 1 sachet (15 g)

Directions

1. Heat the milk to a temperature of 35-37 degrees (for about 1 minute). Add dry yeast to milk. We mix.

   

2. Beat the eggs into a light foam in a separate container using a mixer.
3. Pour the beaten eggs into a container with milk. Add sugar, salt and vanillin. Mix the mass thoroughly.
4. In a multicooker in the “Heating” mode, melt the butter. This way, we don’t need to further grease the multicooker pan before baking.
5. Pour the melted butter into the dough and add all the flour.
6. Knead the dough so that the mass is homogeneous and in consistency – like thick sour cream.
7. Pour the dough into a multicooker saucepan, turn on the “Heating” mode and, without opening the lid, wait 1 hour until the dough rises.
8. After 1 hour, turn on the “Baking” mode and cook the cake for 1 hour.
   When the main cooking time is over, leave the cake for another 10-15 minutes in the “Heating” mode. Easter cake in a slow cooker is ready. We take out the finished cake (for example, using a steamer container).

   

9. Preparing the icing for the cake. Beat the protein with powdered sugar until stable peaks.
10. Lubricate the top of the cake with glaze. Decorate with pastry sprinkles.

    

Bon Appetit!