Honey Cake in a Slow Cooker
Baking and Desserts • European
Description
Honey Cake in a Slow Cooker
Ingredients
- Sugar 2 tablespoons
- Wheat Flour 10 oz
- Salt a pinch
- Baking Powder 1 teaspoon
- Cinnamon a pinch
- Chocolate eggs 5 pieces
- Honey 5 tablespoons
- Butter 10 oz
- Condensed Milk ½ can
- Cocoa Powder 5 oz
- Cream (40%) 5 fl oz
- Cocoa Powder 1 teaspoon
Step-by-Step Guide
Step 1
For the cake, sift the flour into a bowl, add salt, baking powder, and cinnamon.
Step 2
Beat the eggs with sugar until fluffy and light. Add honey and beat again. While continuing to beat, gradually add the flour in several portions.
Step 3
Grease the slow cooker bowl with butter and transfer the batter into it. Bake in the 'Baking' mode for 1 hour 30 minutes. (Adjust according to your slow cooker model; you may need slightly less or more time).
Step 4
For the cream, beat the softened butter (250 g), then add the boiled condensed milk. Beat again. Add the cocoa powder and beat once more.
Step 5
Cut the cooled sponge into 4–6 layers. Spread the cream between the layers, including on top and the sides, smoothing the surface carefully. Place the cake in the refrigerator for 15–20 minutes.
Step 6
For decoration, whip the cream until stiff peaks form, gradually adding sugar. Decorate the honey cake with whipped cream. Dust with cocoa powder on top. Chill thoroughly.
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