Sour Cream Cake in a Slow Cooker
Baking and Desserts • European
Description
Sour Cream Cake in a Slow Cooker
Ingredients
- Sugar 2 glasses
- Wheat Flour 2 glasses
- Chicken Egg 4 pieces
- Sour Cream 20 oz
- Butter 5 oz
- Baking Powder 1 tablespoon
- Vanillin 1 piece
- Cottage cheese 5 oz
Step-by-Step Guide
Step 1
Beat the eggs with sugar (1 cup) using a mixer until fluffy and white. Add sour cream (200 g) and melted butter (I melted the butter in a slow cooker).
Step 2
Mix well. Add the flour, baking powder, and vanilla sugar. Knead the dough.
Step 3
Pour the batter into the greased bowl of the multicooker. Bake the sour cream sponge cake in the multicooker on the 'Bake' setting for 80 minutes.
Step 4
Remove the finished sour cream sponge cake from the multicooker using the steaming basket and let it cool.
Step 5
Cut the cooled sponge cake into three or four layers. Generously spread the cream cheese and sour cream frosting on each layer, as well as on the top and sides of the cake. Decorate the top of the cake as desired.
Step 6
For the cream: combine the sour cream (400 g), cottage cheese, sugar (1 cup), and vanilla in a bowl and beat well. You can substitute powdered sugar for the granulated sugar for an even thicker cream.
Step 7
Place the finished sour cream cake in the refrigerator for a few hours, or preferably overnight.
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