Recipe for a delicious honey cake in a slow cooker

Secrets of making honey cake in a slow cooker:

To ensure that the cake is thoroughly soaked, prepare the cream using sour cream with a high percentage of fat content. The same applies to cream.
Soda is added to the base at the very beginning of its kneading.
If you are adding baking powder, combine it with the flour and sift.
Vanilla will add a subtle aroma to the honey cake.
Honey cake is prepared with condensed milk, as well as custard, sour cream and milk cream.
Before serving, the cake must be kept in the refrigerator for 8-9 hours.
Make sure that the biscuit does not dry out in the slow cooker. Follow the cooking time indicated in the recipe.
All products from which the cream is prepared must be removed from the refrigerator in advance and kept at room temperature.
If you add instant granulated coffee to the dough, the honey cake will have a pleasant coffee flavor.
You can decorate the honey cake with nuts, dried fruits, and pieces of fresh fruit. Many housewives sprinkle it with dry crushed cookies.

Secrets of a delicious honey cake cooked in a slow cooker

To make the delicacy truly tasty, you need not only the right cooking recipe, you need to pay special attention to the products used in the dish:

Honey. It needs to be of a liquid consistency so that the dough for the cakes is easier to knead. Thick or candied ones must first be melted; it is advisable to do this manipulation not over fire, but in a water bath.
Type of honey. As for the grade of the product, for a delicate honey cake you should choose light honey. The dark one has a pronounced taste and is more noticeable in the dough. It is not recommended to use buckwheat or acacia honey; they will give the honey cake a tart taste.
Cream. The recipe for honey cake in a slow cooker, of course, involves its use. For honey cake it is better to choose. Thanks to it, the shortbreads, once soaked, become airy and incredibly tasty.
Sugar. For thick impregnation prepared at home, sour cream with a high percentage of fat content is used, and powder can be used instead of granulated sugar. Then the dessert will turn out juicy and fluffy. If the sour cream is low-fat, then between the cakes, after they are soaked, there will be very little cream left.
Sour cream. To make a tasty and thick impregnation (cream), the sour cream must be cooled before use. This way it will gather faster and more efficiently into a fluffy mass, as shown in the photo. Advice! Instead of sour cream, and also together with it, you can use condensed milk or cocoa, as you like.
Fruits and jam. These ingredients are added to the recipe as directed.
Baking powder. If this ingredient is used instead of soda, it is added at the very end of the batch.

Honey cake in a slow cooker: a simple recipe

Let's start with the simplest way to make honey cake. Despite the ease of its preparation process and a small set of ingredients, the honey cake will turn out incredibly tasty.

Compound:

0.3 kg flour;
3 eggs;
130 g honey;
0.1 kg granulated sugar;
15 g soft butter;
5 g baking powder;
vanilla;
1 g salt.

Advice! Use dark honey to make the cake. Then the baked goods will be more fragrant.

Preparation:

In a deep, convenient container, combine granulated sugar with eggs.
Let's beat the fluffy mass, which should double in size.
Without ceasing to work with a whisk, add honey, vanilla, and salt.
Add baking powder to the flour, sift the mixture and add it into the base in small portions.
Read also: How to deliciously cook pearl barley with meat?
Knead the base into a homogeneous structure.
Grease the multicooker bowl (both walls and bottom) with soft butter.
Pour out the base.
Turn on the “Baking” mode.
Bake the honey cake for an hour.
When the device notifies you that the program has ended, leave the lid closed and only after 15-20 minutes can it be opened.
Sprinkle the honey cake with powdered sugar. Ready!

How to bake a honey cake in a slow cooker

In a convenient deep bowl, mix eggs and sugar into a single mass. This can be done with a hand whisk, fork or mixer. Pour melted honey into the egg mixture, and be sure to cool it to room temperature. Add vegetable oil. Combine flour, soda, baking powder in a separate bowl. Sift the dry mixture through a sieve, and then add small portions into the dough. The preparation for the Honey cake at this stage turns out to be quite thick. Pour hot water into the dough to boil it. Mix the cake base thoroughly until it has a uniform consistency.
Transfer the dough into a multicooker bowl, previously greased with fat - vegetable oil or butter. Level the surface with a spoon so that the future cake turns out neat.
Bake the honey cake on the “Baking” mode for 90 minutes, after which, opening the lid of the device, check the readiness with a wooden skewer. If the top is still wet and sticky, close the slow cooker and finish baking the cake base for about 10-20 minutes.
The finished cake needs to sit in the bowl for a while. Just be sure to remove it from the multicooker. After 10-15 minutes, the base can be carefully removed from the bowl and transferred to a flat dish. The easiest way to do this is to lightly lift the sides of the cake with a spatula, loosening it from the sides of the bowl, and then invert it onto a plate or steamer.
The cream is also prepared simply and without much hassle. Beat butter at room temperature (soft) with a mixer until creamy.
Add sour cream and condensed milk. As for the dairy product, its recommended fat content is 20-25%. With such sour cream, the cake will not only turn out tastier, but will also keep its shape better.
Whisk all three ingredients together. The result should be a homogeneous, smooth and rather fluffy mass.
Cut the biscuit into several pieces, depending on how your hand takes it. It is convenient to cut the base with a strong, dense thread - in this case the cake will turn out smooth and beautiful. Brush each layer with cream, stacking them on top of each other. The part that is cut from the bottom of the biscuit may turn out to be a bit dry, so it can be soaked in juice or syrup, moistened with milk or sweet water.
Use the remaining cream to go over the sides of the dessert. Send the cake to steep in the refrigerator for at least overnight, and even better – for a day. The longer the lazy Honey cake sits, the better it will be soaked, and, accordingly, it will be more moist, tender and tasty.

Decorate the finished Honey Cake to your taste, for example, with crushed nuts or waffles, confectionery crumbs, glaze or topping. I decorated the dessert with grated chocolate. Serve the cake with unsweetened tea or coffee.

Bon appetit!

A confectionery masterpiece!

How to bake a classic honey cake in a slow cooker? It is difficult for even an experienced pastry chef to answer which recipe is considered traditional, because there are many of them. Here is one interesting option for you to note.

Compound:

6 eggs;
0.3 kg granulated sugar;
150 g honey;
0.5 tsp. soda;
2 tsp. baking powder;
2 tsp. chopped lemon zest;
400 g flour;
cinnamon;
vanilla;
150 ml sour cream;
150 ml condensed milk;
50 g cocoa.

On a note! Removing the zest from a lemon is quite simple. Rinse it and use a grater to remove the peel, immediately chopping it.

Preparation:

Beat the eggs into a convenient container and add granulated sugar.
Let's arm ourselves with a mixer and give it a good job. Beat the mixture until fluffy, then add previously melted honey.
Continue whisking until the ingredients are combined.
Combine flour with baking powder and sift the mixture.
Add the flour mixture to the base in portions. Beat until smooth.
Wash the lemon and remove the zest.
Add lemon zest, cinnamon, and soda to the base.
Stir the base with a whisk or fork.
Grease the multicooker bowl with soft butter and sprinkle it with granulated sugar. This will protect the honey cake from burning.
Pour the base into a multicooker container.
Let's turn on the "Baking" program. Cook the honey cake for 45 minutes. Do not open the lid or move the appliance, otherwise the biscuit may settle!
Prepare the cream: combine condensed milk and sour cream, add vanilla, beat until smooth.
It's time to take out the honey cake. Let's give it time to cool down.
Cut the honey cake into several equally sized cake layers.
Assembling the honey cake: grease the cakes well with cream.
Grease the sides and top of the honey cake with cream, sprinkle it with cocoa.

Honey cake in a slow cooker

A fragrant and light dessert prepared according to this recipe tastes like a honey sponge cake. How to prepare the Honey cake in a slow cooker according to this recipe:

Beat five eggs with a glass of sugar using a mixer. Continuing to stir, pour five tablespoons of heated honey into the mixture.
Sift three cups of flour, combine it with a packet of baking powder and mix with the egg mixture.
Grease the multicooker bowl with oil, sprinkle with sugar and pour the dough into it.
Cook the crust for 50 minutes without lifting the lid. After this, let the cake cool, take it out and cut it into three layers.
For the cream, mix a packet of sour cream, a packet of cream and powdered sugar to taste. Grate a bar of dark chocolate on a fine grater and sprinkle the resulting crumbs on the surface and walls of the cake.

Custard honey cake

Try baking a honey cake in a slow cooker using choux pastry. The recipe for this baking is easy to follow and busy housewives will definitely appreciate it.

Compound:

2 tbsp. l. honey;
1 tsp. soda;
2 eggs;
1 ½ tbsp. granulated sugar;
0.1 kg soft butter;
4 tbsp. l. yogurt;
2 tbsp. flour;
0.5 tbsp. prunes;
250 ml cream;
2 tbsp. l. cocoa.

Preparation:

Place 1 tbsp in a thick-walled pan. granulated sugar, honey, and soft butter.
Place the pan on the lowest burner level.
Stirring, simmer the mixture until the sugar crystals and honey dissolve.
Add soda and stir.
As soon as we see foam on the surface of the mass, remove it from the stove.
Now add the eggs and beat everything with a mixer.
Pour hot water over the prunes and leave for five minutes.
Add water and cut the prunes into small pieces.
Add yogurt and prunes and continue whisking.
Now add the sifted flour in portions.
Stir the base with a fork until it has a homogeneous structure.
Grease the multi-cooker bowl with oil and pour in the base.
Turn on the “Baking” mode.
Bake the honey cake for 60 minutes.
When the cake has cooled, cut it into several equally sized cake layers.
Combine cream with 0.5 tbsp. granulated sugar. Beat until smooth. It is important here not to “beat” the cream, otherwise you will end up with butter.
We collect honey cake. We coat each cake well with cream.
Sprinkle the finished cake with cocoa.

Honey cake with custard in a slow cooker.

Ingredients:
For the dough: 2 eggs. 1 stack Sahara. 50 g butter. 2 tbsp. l. honey 2 tsp. soda 3 stacks Torment.

For cream: 2 eggs. 2 stacks Sahara. 3 tbsp. l. flour. 350 g butter. 0.5 l. milk.

Preparation:

1. dough. In an enamel bowl we grind eggs with sugar and honey. Add the butter and place the bowl in a water bath until the butter melts. Next, add baking soda and wait for it to start foaming. Add flour to the foamy mass and knead the dough. It should be plastic and slightly stick to your hands. 2. Divide the dough into 8 equal parts and roll out the cakes to approximately the same diameter. Place each cake on a baking sheet and cut into a circle shape. A saucepan lid works well for this. We bake the scraps together with the cakes. Bake each cake until brown. 3. We get 8 identical cake layers and some scraps, which will then serve as dusting for the cake. 4. cream. In the bowl where the dough was, grind the eggs with sugar and flour. Add milk and butter and place in a water bath. 5. Brew the cream to a thick consistency so that it “sticks” to the cakes. Let cool to room temperature. You can put it in a bowl of cold water - it’s faster. 6. Beat the cooled cream with a mixer until a homogeneous, slightly white mass is formed. 7. Grease the cooled cakes. 8. Grind the previously baked scraps into crumbs and sprinkle them on all sides of the cake. Bon appetit!

Favorite kefir cake

Honey cake made with kefir turns out delicious. Minimum products and your time – maximum gastronomic pleasure!

Compound:

1 tbsp. honey;
4 eggs;
1 tbsp. kefir;
1 tsp. soda;
3 tbsp. flour;
4 tbsp. l. unflavored vegetable oils.

On a note! The soda should not be quenched; kefir will perform this function.

Preparation:

Beat eggs into a cup.
Whisk them without being lazy until we get a fluffy foam.
Then add kefir, liquid honey, unflavored vegetable oil.
Stir until the structure is homogeneous. You can do this with a mixer.
Sift the flour and mix with soda.
Add the flour mixture to the base and knead until smooth. Our base should resemble sour cream in structure.
Grease the multi-cooker container with oil and pour in the base.
Let's turn on the "Baking" program.
Bake the honey sponge cake for 45-50 minutes.
The finished honey cake can be sprinkled with powdered sugar.

Cooking traditional honey cake in a slow cooker

For those who prefer the classic time-tested taste, this recipe is suitable. As noted above, you will have to prepare one single thick cake, which, after cooling, will be divided into several layers.

In the classic recipe, sour cream is used as a cream, whipped with sugar and a pinch of vanilla, but nothing prevents you from using another filling or simply improving the traditional one (for example, by adding any ready-made jelly cut into small cubes).

So, for the test you will need:

• 5 medium chicken eggs; • 350 g of premium wheat flour; • 4 tablespoons of honey; • 10 grams of baking powder; • a glass of sugar.

First of all, you should sift the flour mixed with baking powder - this simple procedure will saturate it with air and ensure an excellent rise of the cake. Next, thoroughly grind the eggs along with all the stored sugar - there should be no grains left in the mixture. Then add honey there and mix again. Finally, add flour and make a dough with a consistency similar to sour cream. It, in turn, is transferred to the multicooker and the device is set to baking mode (50 minutes).

Let's start with the cream. Take high-quality sour cream with a fat content of at least 21 percent. You can use a homemade one, but if you don’t have one, then a store-bought one will do. The required volume is 700 ml. Instead of sugar, take 150 grams of powder, the taste will be more pleasant. Whip the cream with a whisk, but without fanaticism - just enough to make it homogeneous.

The finished honey cake is removed from the multicooker, cooled and cut into several layers. Each of them is lubricated with cream.