Raspberry Cake in a Slow Cooker
Baking and Desserts • Russian
Description
Raspberry Cake in a Slow Cooker
Ingredients
- Chicken Egg 5 pieces
- Sugar 1½ cups
- Wheat Flour 1 cup
- 10% cream 10 fl oz
- Mascarpone Cheese Unagrande 20 oz
- Raspberry leaves 5 oz
Step-by-Step Guide
Step 1
Beat the chicken eggs with a mixer, gradually adding 1 cup of sugar and continue beating for 5–7 minutes.
Step 2
Add 1 cup of flour and mix well. The batter should be like sponge cake.
Step 3
Add the raspberries to the mixture and gently stir.
Step 4
Bake in the slow cooker for 1 hour.
Step 5
Cut the finished sponge cake into 2 parts and let it cool.
Step 6
For the cream: whip the cream until it reaches a thick consistency, add the remaining sugar and the cheese. Mix everything well.
Step 7
Spread the cream on the layers and decorate with berries.
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