Home A fish How long to bake Easter cake in a slow cooker. Delicious Easter cake in a slow cooker. Philips multicooker recipe

A fish

How long to bake Easter cake in a slow cooker. Delicious Easter cake in a slow cooker. Philips multicooker recipe

The traditional decoration of the festive table for Easter are Easter cakes and krashenki. Is not simple meals, and religious symbols of the bright holiday. Therefore, so much attention is paid to the quality of the dough for Easter cakes - fresh products are bought, reliable recipes are selected.

Every detail is important here, right down to the mood with which you prepare the dough. When mixing, haste and irritability are inappropriate. Thoughts should be bright and positive.

Technological progress has made it possible to simplify many human tasks to the utmost. So many helpers have been created for the kitchen, some of them are multicookers. They will not be able to knead the dough for Easter cakes and Easter cakes, simplify recipes or reduce baking time. But they maintain the optimum temperature for proofing the dough, there are no drafts. Well-distanced dough is already half the success.

The baking process in a slow cooker does not require constant presence and control. From a person it is only required to set the mode and cooking time.

The device will do the rest by itself - it will set the desired temperature, turn off after the time has elapsed, and even give a signal when the dish is ready. Proven recipes are the second part of success.

Traditional old recipes

This method has existed since 1901. Exactly traditional recipes guarantee successful baking. They make real Easter cakes with a dense and airy structure, a thin crust and a fibrous crumb.

Flour - 400 gr. (approximately 3.5-4 multi-glasses)
Milk - 250 ml or 1.5 multi-glasses
Dry yeast - 10 gr.
Butter - 40 gr.
Eggs - 2 pcs.
Sugar - 80 gr. or ½ multi-glass
Salt - a pinch
Cinnamon and cardamom - ½ tsp each
Raisins - 60 gr.
Candied fruits - 100 gr.

Cake preparation:

Slightly warm the milk and dissolve the yeast in it. Pour half the flour into the mixture, stir and leave to rise for 40 minutes.
Wash and dry the raisins. Cut candied fruits into cubes and mix with dried fruits. Add a tablespoon of flour, cinnamon to the mixture and mix.
Divide the eggs into yolks and whites.
Add oil to the finished dough room temperature, yolks, sugar, salt and spices. Pour the remaining flour and knead the dough - 5 minutes in a mixer with a special nozzle, or 10 if by hand.
Cover the cake base with a towel and let it rest for 1 hour.
Beat the protein until a strong foam.
Stir candied fruits and proteins into the base. Leave to rest again for 1 hour.
Lubricate the multicooker bowl with butter, place the bun in it. Let it rise on the heating mode.
Bake for 60 minutes on the "Baking" mode.

Easter "Luxury"

Another traditional Easter cake for the peoples of Spain is panettone, which sounds like “luxury bread” from the Milanese dialect. Their recipes often include liqueurs or spices.

Flour - 400-430 gr
Milk - 150 ml.
Fresh yeast - 15 gr., Or 5 gr. dry.
Sugar - 100 gr.
Chicken yolks - 3 pcs.
Butter - 100 gr.
Salt - a pinch
Candied fruits and raisins - 100 gr.
Orange - 1 large
Cognac - 2 tbsp. spoons.

For glaze:

Protein - 1 pc.
Sugar - 1 tbsp. a spoon
Almond flakes - a handful.

Cooking:

Prepare a dough: mix warmed milk, yeast, 200 gr. flour and 1 tablespoon sugar. Put the dough in a warm place for 1 hour.
Remove the zest from the orange, squeeze out the juice.
Add cognac to the resulting juice.
Add a tablespoon of a mixture of juice and cognac to raisins and candied fruits.
Introduce yolks one at a time into the dough. Add sugar, salt, remaining orange mix. Sift the second part of the flour and knead the dough.

Stir in candied fruits and zest. Knead again.
Add oil and salt. Knead for at least 15 minutes.
Lubricate the bowl with oil, put the formed bun into it.
Turn on the heating for 20 minutes. Turn off and leave for 1.5-2 hours.
Whisk the protein. Lubricate them with Easter cake. Sprinkle sugar and almond slices on top.
Turn on the "Baking" mode for 1 hour and bake the cake.

The fastest recipes

Recipes for those who are afraid of long kneading and dough proofing.

Flour - 500 gr.
Warm milk - 200 ml or 1 full multi-glass
Dry yeast - 11 gr.
Butter - 150 gr.
Eggs - 3 pcs.
Sugar - 180 gr.
Salt - a pinch
Raisins - 1 multi-glass.

Cooking a quick cake:

Dissolve yeast in warm milk. Let stand 10-15 minutes.
Pour boiling water over dried fruits. Let it steam. Dry and mix with a tablespoon of flour.
In milk with yeast, add the rest of the products, including raisins.
Knead a thin (like pancakes) dough.
Put it in the multicooker bowl. Leave for 3 hours.

Turn on "Baking" and bake in a slow cooker for 1 hour.

Fast Easter "Saffron"

Another version of the Easter cake from the series " quick recipes". These recipes are ideal for working housewives.

Flour - 400 gr.
Cream (20% fat) - 100 ml.
Milk - 50 ml (about 3 tablespoons)
Yeast - ½ tbsp. l.
Butter - 50 gr.
Eggs - 2 pcs.
Sugar - 70 gr.
Salt on the tip of a knife
Vanillin - on the tip of a knife
Saffron or turmeric - ½ tsp
Raisins - 2 tbsp. l.

Cooking:

Dissolve yeast and 1 tablespoon sugar in warm milk. Leave to form a cap.
Soak raisins in warm water.
Pour cream into the risen yeast, add sugar, salt and 150 gr. flour (about 1.5 multi-cups). Stir and leave for half an hour.

Add eggs one at a time, vanilla, melted butter, saffron and raisins to the dough. Sift the remaining flour and knead the dough.
Let rest 20 minutes.
Pour into a greased multicooker dish. Leave to rise for 20 minutes.
Bake Easter in a slow cooker for 1 hour.

Ingredients:

500-600 gr. flour.
200 ml of milk.
150 g butter.
3 eggs of medium size.
1-1.5 cups of sugar.
1 sachet dry yeast (small 11g)
1 sachet of vanilla sugar.
a pinch of salt.
raisins, nuts, candied fruits - to taste.

Glass 200 ml.

Easter cake in a slow cooker for beginners recipe with photo:

Slightly heat the milk in a bowl, add yeast to it, mix.

We melt butter(I did this in a slow cooker, then it will not be necessary to lubricate the walls when baking), let it cool.

In a separate bowl, beat eggs with sugar until foamy.

Add eggs to milk, add salt and vanilla. For those who don't love much sweet pastries- 1 cup of sugar. If you like it sweeter - add more sugar (1.5 cups).

Beat everything with a whisk until smooth, add melted butter, sifted flour. I poured the flour all at once, not gradually. The dough will eventually turn out to be sparse, you can’t knead it with your hands, so it’s convenient to work with a silicone spatula.

Mixing takes no more than 5 minutes. If there is a mixer with nozzles for dough, the work is simplified.

Add washed, dried raisins, powdered with flour (so that the raisins are evenly distributed over the dough).

We knead and send the dough for proofing into a slow cooker (it is already oiled, as you remember).

We turn on the “Heating” for 10 minutes, turn it off and wait about an hour until the dough rises. Do not open the lid during the process!

After that, turn on the "Baking" program. We bake a cake from liquid dough in a Panasonic multicooker for 100 minutes.

Carefully take it out of the bowl so as not to wrinkle, because. The cake is very fluffy and soft.

Recipes of the most delicious Easter cakes for Easter - on our website, because they are so easy to cook in a slow cooker!

Easter cake will turn out rich, not high, heavy and very tasty!

For a 3 liter multicooker bowl:

Salt - 1 pinch.
Dry yeast - 1.5 teaspoons;
Eggs - 3 pieces;
Butter or margarine for baking - 100 grams;
Sugar or demerara - 100 grams;
Flour - 250-280 grams;
Dried fruits, nuts, candied fruits - to choose from;
Cinnamon, ginger, vanilla, saffron, turmeric, etc. - taste.

For glaze:

Lemon juice - 1 tbsp. a spoon;
Powdered sugar - from 3 tbsp. spoons or more.

Combine flour with sugar or demerara and dry active yeast, mix.

Add ground spices to taste: cloves, cinnamon, vanilla, ginger, cardamom, saffron, turmeric.

Mix all ingredients into an even mixture. Add melted butter and eggs mixed with a pinch of salt.

Knead the dough, add fillings to it, for example, nuts and raisins.

Place the dough in a greased multicooker bowl and set the “yogurt” or “multi-cook 30-40 degrees” mode to rise for about 1 hour.

The dough is heavy so it won't rise as much as other types of dough.

Then set the "baking" mode for 1 hour. After the multicooker signal, the cake is ready.

Decorate it with icing and decor to your liking.

For example, lemon glaze made from lemon juice with powdered sugar, which you just need to mix. The thickness of the glaze depends on the amount of powdered sugar.

Bon Appetit!

Recipe 2: Easter cake with yeast in a slow cooker

Bake Easter cake in this way for a long time, but the result will not disappoint you. As a result, you should get two Easter cakes. I have a 5 liter slow cooker.

Flour - 1 kg
Fresh yeast - 50 gr.
Milk - 0.5 l
Yolks - 15 pcs.
Butter - 350 gr.
Salt - ½ teaspoon
Sugar - 250 gr.
Raisins - 200 gr.

We make dough for the cake dough. We sift the flour.

Mix two tablespoons of flour with two tablespoons of sugar and a glass of warm milk. Add crushed yeast to this mixture and stir. Put the future dough for Easter cake in a warm place for an hour and a half.

Separate the whites from the yolks, beat the yolks with sugar.

When the dough rises, pour the remaining milk, melted butter, whipped yolks, vanillin into it. Gradually add flour and start kneading the dough. The dough should be tight and elastic.

Place the dough in a bowl and cover with cling film. Keep it for an hour in a warm place - during this time it should rise.

After that, the dough must be kneaded again. Start kneading it, while adding raisins and, if necessary, flour. Divide the dough into two parts.

Place the first piece of dough on the bottom of the multicooker. It should occupy a third of the volume, because the cake will increase greatly during baking. Turn on the "Keep warm" mode for one hour, then change the mode to "Baking". Bake the cake for an hour. After the signal, turn the cake over and bake for another twenty minutes.

Ready-made Easter cake made of dough can be sprinkled with powdered sugar or decorated with icing. Bon Appetit!

Recipe 3: how to bake an Easter cake in a paper form

From the indicated amount of dough, 4 Easter cakes will be obtained in paper forms with a diameter of 90 mm.

Ingredients:

Eggs - 3 large or 4 small;
Warm milk 60-70 g;
Sugar - 5 tablespoons;
Salt - 0.5 tsp;
dry yeast 10-11 g;
butter 55-60g;
wheat flour 350 - 370 g;
vanilla;
raisins (optional) - 100 g;

To decorate the top:

ready-made sugar fudge;

protein - 1 pc.;
powdered sugar 180-200 g.

Pour warm milk into the capacity of the bread machine, add eggs to it. It is better that their temperature is at room temperature, once in a warm dough, the shiver will begin to “work” faster.

Pour in salt, sugar, vanilla (you can also use citrus flavor), add soft (melted) butter.

Add flour and yeast last. After closing the lid, select the “dough” mode for 1 hour.

The finished dough must be kneaded.

If you use raisins or candied fruits in baking, transfer the dough to a large container, pour in the raisins, it should be dry or rolled in flour. Stir.

Divide the batter between the molds, filling them 1/3 full.

We install the molds in the bowl of the multicooker, put it in the unit and keep it warm for a couple of minutes. The closed lid keeps drafts out. The form will warm up - the heating should be turned off. We maintain the specified time, slightly opening the lid to the slot, we look after the process. It is very important that the dough stand.

The dough that has increased in volume can be put on “baking” without waiting for the specified time.

After 60 minutes of cooking, the cakes can be turned over.

Take out the finished Easter cakes and, if necessary, lay them on a barrel so that they do not fall off.

While the cake is cooling, whip the protein with sugar into a snow-white foam, it takes about 5-7 minutes. White caps made of proteins with sugar look very appetizing, if you wish, you can decorate them with additional decor. Or use ready-made icing without eggs based on powdered sugar.

Recipe 4: Easter cake on yolks in a Redmond slow cooker

For test:

Flour - 550 gr.
Milk - 250 ml.
Yolks - 4 pcs.
Butter - 130 gr.
Sugar - 150 gr.
Salt - 0.5 tsp
Instant yeast - 3.5 tsp
Vanillin - on the tip of a knife
Marmalade, raisins, candied fruit, nuts - optional
Confectionery dressing - 2 tbsp.

For glaze:

Cream cheese - 150 gr.
Powdered sugar - 150 gr.
Water - as needed

Pour flour into a deep bowl and add instant yeast, mix well.

In a deep saucepan I rub the yolks and sugar. I add melted butter. I pour in warm milk. I add salt and vanilla.

Beat with a mixer until light foam.

Gradually add flour and finely chopped marmalade, stirring with a spoon. kneading soft dough. It will stick to your hands, so you can lubricate them with vegetable oil or cold water.

I roll the dough into a ball, tear it up with a towel and put it in a warm place for 2 hours to approach.

I lightly knead the risen dough with my hands. I grease the multicooker bowl with butter (I grease it high enough, because the cake turns out to be high).

I shift the dough into a bowl, in the center of the bottom. I close the lid. I turn on the "Keep warm" mode for 10 minutes. I turn it off after 10 minutes, and leave the dough to rise in the slow cooker for 30-40 minutes.

It should double in size.

When the cake is suitable, I turn on the "Baking" mode, the cooking time is 1 hour 20 minutes. I leave the cake to bake. I don't flip the kulich!

I take out the finished cake in the bowl from the multicooker and let it cool for 10 minutes. Then carefully remove it with a kitchen mitt or towel. Transfer the cake to a plate and set aside to cool slightly.

I'm making frosting. I put cream cheese in a deep bowl and add powdered sugar, beat with a mixer. The icing should be thick enough, if whipping is too heavy, you can add 1-2 tbsp. water.

Spread the finished icing on the top of the cake. Decorate with confectionery powder. Ready!

Recipe 5: Easter cake with dried fruits in a slow cooker

Recipe for 6 people:

flour - 1 kg
dry yeast - 10 gr
milk - 400 ml
egg white - 7 pcs
egg yolk - 5 pcs
granulated sugar - 200 gr
melted butter 300 gr
vanilla sugar - 2 tsp
dried apricots - 50 gr
raisins - 50 gr
almonds - 50 gr
dried cherries - 50 gr
vegetable oil - 3 tbsp.
powdered sugar - 100 gr
lemon juice - 2 tbsp
starch

Mix 500 grams of sifted flour with yeast and warm milk and leave for 1-1.5 hours.

Beat 5 egg whites with salt until stiff.

Whisk the yolks and 1 cup sugar until the yolks are white.

Mix melted butter with yolks, vanilla and proteins.

Add the egg-butter mixture to the dough, mix with the remaining flour and leave for an hour. Add dried apricots, dried cherries and crushed nuts with raisins.

Lubricate the multicooker mold vegetable oil and turn on the heat for 10 minutes.

Fill the bowl of the multicooker by a third with dough and leave to heat for 10 minutes. Turn off the multicooker, but do not open for another 40-60 minutes until the dough fills the entire form.

Bake the cake in the "Baking" mode for 60, and then another 30 minutes.

Beat 2 proteins with powdered sugar, adding it little by little, pour in lemon juice and add starch.

Grease the finished cake with icing on top and decorate with powders. Bon Appetit!

Recipe 6: a large cake with cottage cheese in a slow cooker (with photo)

Very beautiful, tasty and very tender cake with a hint of cottage cheese.

Cottage cheese (preferably fatty) - 150 gr.
Milk - 110 ml.
Butter - 100 gr.
Eggs - 2 pcs.
Sugar - 100 gr.
Salt - 0.5 tsp
Flour - 500 gr.
Yeast (high-speed) - 3 tsp
Vanillin - 1 pack. (1 gr.)
Raisins - to taste (I have 0.5 cups)
Chopped dried apricots - 0.5 cups.

For fondant:

Protein - from 1 egg.
Sugar - 0.5 tbsp.
Salt - a pinch.
Confectionery sprinkles - to taste.
Almond petals - to taste.
Sugar paints - I use them for writing on Easter cakes.

In warm milk, we need to dilute instant yeast. Add 3-4 tbsp. flour and 1 tsp. Sahara. Stir and let the dough rise for 20-30 minutes.

Separately, beat eggs with sugar. Then add beaten eggs, butter, which we pre-melt (you can do this in the microwave) to the slightly risen dough.

First with a tablespoon, and then knead it with your hands. The dough is very tender, elastic and pliable. We cover the bowl with a napkin and put it in a warm place to rise, for example, in the oven. The dough rises very well.

When the dough has risen, we stir in the steamed and dried raisins and dried apricots (previously chopped).

We turn on the slow cooker to the HEATING mode - we warm it up a little, grease the bowl with butter and lay out the formed bun.

Let the dough rise again. Approximately 40-60 minutes are needed.

Then set the BAKING mode for 60 + 20 minutes. After that, we will need to turn over the semi-finished cottage cheese cake and once again set the time on the BAKING mode for 20-25 minutes.

At this time, we will make protein fudge. You just need to beat the whites with salt and sugar with a mixer until the state of good peaks.

We bring the cake to full readiness, and after notification of its readiness, we take out the cottage cheese cake from the multicooker and grease it with the prepared fudge.

Top with confectionery sprinkles almond petals and make an inscription with sugar paints.

Recipe 7: Easter cake with saffron (step by step photo)

Easter cake according to this method of cooking in a slow cooker turns out to be porous, does not crumble, and most importantly - incredibly appetizing and fragrant.

flour - 0.5 cups for dough and about 500-700 g for Easter cake
milk - 1-1.2 cups
eggs - 3 pcs.
pressed yeast - 25 g.
salt - ¼ tsp
saffron - on the tip of a knife
granulated sugar - 1.5 cups
butter - 70 g.
vanilla sugar - 1 pack
raisins - 50 g.
dried apricots - 50 g.
glaze
dressing

Recipe 8: Easter cake with raisins in the Redmond slow cooker

Easter cake will be low, but very tasty!

5 eggs
1 cup of sugar,
¼ tsp salt,
1 cup flour
100 g butter,
0.5 cup raisins
Baking Powder 1 sachet (5g),
For decoration: raisins, poppy seeds, powdered sugar.

Mix eggs, sugar, salt and baking powder in a bowl, beat for 10-15 minutes.

Add melted butter, mix again.

And only now you can add flour. The dough must be thoroughly kneaded. It should be moderately thick, not spread and not form a lump.

Add the washed hot water raisins and stir again.

This is what the finished dough looks like.

Greetings, dear readers of my blog "Olga's Diary". The great bright holiday of Easter is approaching, marking the end of Lent. In connection with the preparation for the celebration, the hostess has a lot of trouble - cleaning, cooking traditional pastries, coloring eggs. Easter cake in a paper form in a slow cooker, which is much easier to prepare than in the oven, will significantly save time and effort.

Pastries prepared with the help of a kitchen device turn out to be very tasty, and it is almost impossible to spoil such a dish. Ready for more details and step by step recipe Easter cake?

Advantages of baking Easter cake in a slow cooker

Not every housewife will undertake to bake Easter cake in a gas or electric oven. The multicooker has several significant advantages over it:

The cookies won't burn. The multicooker bowl is made of high-quality material with non-stick properties.
The dish is guaranteed to be baked, as the device has a verified temperature regime, with low power, you can set additional baking time.
In order for the dough to rise, it is not necessary to look for a warm place for it, you can transfer it to a multicooker container treated with vegetable oil and turn on the heating mode.
Easter cake will turn out even and neat due to the absence of temperature drops and uniform heating of the multicooker. And if you use the “heating by 30 degrees” mode for half an hour, you can create ideal conditions to raise the test.
If you wondered if it is possible to bake Easter cakes in paper forms in a slow cooker? Then there are several options: either put them on parchment (then the bottom of the baking will be darker), or on a wire rack (the bottom of the cake will be lighter).

Disadvantages of using a multicooker for cooking Easter

The slow cooker has only one small drawback regarding the preparation of Easter cakes - the top of the rich pastries will not blush, since there is no heating element on top. This unpleasant fact is present in all popular models of this unit: redmond, polaris, panasonic. But this will not spoil the look of the dish in this case, because the paska is covered with white icing on top and decorated with confectionery dressing. So the disadvantage will be beautifully disguised.

How best to knead the dough

Kneading the dough is a very important part of the preparation. Easter baking. To make the finished cake airy, tender and incredibly tasty, you can use several methods. The choice of kneading method depends on the habits of the hostess, whether she has free time:

Manual way. The advantage of this method is that the hostess feels the dough with her hands during cooking, she can add flour if necessary. However, manual mass preparation requires physical strength, thoroughness, care and time.
In a bakery. Making the base for Easter cake using a bread machine lasts about an hour - the machine itself kneads the mass, the hostess only needs to add necessary ingredients, and then knead the resulting dough. It's kind of a quick kneading method. Plus, if you have a round shape like mine, it's easy to bake.
In the test machine. A special dough mixer will also allow you to get a good, thoroughly mixed mass for Easter cake without making much effort. But it costs much more than a bread machine, so it is suitable for those housewives who often cook and mess with the dough.

Traditional and additional products for Easter cake

The traditional recipe includes a list of essential products, thanks to which the Easter cake in paper form will acquire a taste familiar to everyone since childhood. Optional experienced hostess can change classic recipe test, however, for those who have not cooked holiday pastries or cooked several times in their lives, it is better not to experiment with it. For the cake to acquire interesting taste qualities you can add additional ingredients.

Must buy:
milk;
dry or fresh yeast;
flour;
chicken eggs;
salt;
sugar;
butter or creamy margarine;
vanilla sugar or vanillin;
raisin.

Additional ingredients in the dough: candied fruits, dried apricots, turmeric, cognac, small crumbs of nuts, marmalade of different colors, pieces of chocolate (drops), lemon zest (or a lemon completely twisted into a meat grinder), cottage cheese, kefir, cottage cheese, etc.

Instead of the classic Easter cake, the hostess can try to cook cottage cheese cake step by step. Such a kind of Easter treat will turn out to be very tender, besides, it is much easier to make cottage cheese dough.

How to bake Easter cake in a paper form in a slow cooker

Paper molds for Easter made of parchment, which does not stick to finished baking, have recently gained great popularity. They are sold before the holiday in almost every supermarket, they have different diameters, allowing you to bake both large Easter cakes and very small ones. In addition, paper molds are decorated with a variety of patterns, so it will be nice to decorate with pastries. festive table Or give it to family and friends. For this recipe, take a large form.

Ingredients

For test:

wheat or whole grain flour (5 cups)
butter or margarine / creamy vegetable mixture - 200 grams
eggs - 4 pieces (+2 yolks)
2 glasses of milk
vanilla - on the tip of a knife
salt - no more than half a teaspoon
glass of sugar
fresh yeast - 50 grams (or 15 grams dry)
raisins (up to 200 grams)

For glaze:

glass of powdered sugar
2 egg whites
lemon juice (teaspoon)

Cooking steps

Step 1. We make yeast dough, which will ensure the rise of Easter cakes - heat the milk, dissolve a spoonful of sugar and yeast there, add 2 cups of flour. Leave warm for half an hour, beating everything well.

Step 2. Separate the whites from the yolks. With a mixer, beat the yolks with the rest of the sugar (6 pieces), add to the dough for Easter cake.

Step 3. Add the resulting mixture to the dough. Carefully sift the flour (so far only 1 cup) and pour in the same. Leave the resulting mass in a warm place for 2 hours, covered with a towel.

Step 4. Melt the butter in a water bath or over very low heat in a bowl. When it cools down a bit, together with vanilla, add the mass to the dough. Beat egg whites until stiff peaks (4 servings). We put to the dough mass, gradually introduce the flour sifted and mixed with salt. I used 50/50 wheat and whole grain flour. So much tastier and healthier.

Step 5. Knead the dough. This is the main stage in the preparation of Easter cake, because only good kneading will ensure a uniform rise in the dough, make baking in paper form airy and tasty. I usually do this in a bread maker, but for the manual method, you need to sprinkle the table with flour and gather it from the edges to the middle, pressing hard and sharply from above, turning it clockwise. By the way, the amount of flour can vary, it depends on the variety. Slightly crush the mass with your hand, if it easily separates under its own weight - there is enough flour product. The dough, which was kneaded correctly, should be soft and elastic, air bubbles are visible under its surface.

We put the dough on the dough

Step 6. We put the kneaded dough in a warm place for an hour, covered with a towel. The dough should increase in volume. Add raisins or other additives to taste pre-soaked in water, distribute evenly. Let rise for another 60 minutes. We put the dough, rolled into a ball, in a paper form. We let it stand in a warm place or use the “heating” mode for 10-15 minutes. We put the paper form on the wire rack in the slow cooker or on a sheet of parchment.

Step 7. Turn on the "baking" multicooker mode. It takes about an hour and a half to bake. In many multicookers, this amount of time is not provided for one program, so when the beep sounds about the end of the program task after 60 minutes, you need to turn it on again - at 30. But if you have a powerful Dex multicooker (900 W) like mine, then It will take approximately 1 hour to bake. After that, you can check the readiness of the paska in paper form with a toothpick - after removing it from the dough, it should remain dry.

To ensure that the pastries do not fall exactly, you should close the lid of the multicooker and leave the paste in the heating mode for another 5-10 minutes.

As you can see, my cake browned well, thanks to the whole wheat flour content.

Step 8. When the holiday baking in paper form is ready, you should use the icing recipe for the Easter cake. To do this, beat the chilled protein with lemon juice until thick, and then gradually introduce the powdered sugar, mixing the mass already with a fork. The icing according to this recipe is beautiful and shiny. You need to cover the Easter cake in paper form with it immediately after cooking, because it quickly hardens. After icing, we use multi-colored powder for decoration or figures from mastic.

I did not have time to cover this cake with icing, the household was in a hurry to try my mother's creation. But the little ones turned out to be very cute, I’ll talk about them below.

Small Easter cakes in paper forms in a slow cooker: recipe with photo

The size of the multicooker allows you to bake several small Easter cakes. My assistant fit four molds with a diameter of 10 cm. The process of preparing the dough according to this recipe is carried out using a bread machine, which saves a lot of time and effort. But if this device is not in your kitchen, then use the manual method described above. Small cute Easter cakes will be a wonderful decoration for the festive Easter table. In addition, they are convenient to take with you on a visit and treat your family and friends.

Ingredients

eggs (3 large);
vanillin;
sugar - 10 tablespoons;
fine salt (half a teaspoon);
wheat flour - 460 grams;
dry yeast - one package (2.5 tsp dry or 40 grams fresh);
60 grams hard butter or margarine;
milk (100 ml);
raisins for the dough filling.

Cooking steps

Step 1. Knead the dough for Easter cakes in paper form according to this recipe using a bread machine (but you can also use your hands). In order for the cakes to be more airy, it is better to beat the eggs with sugar with a mixer, and only then add this airy mixture to the bucket for the bread machine. Next, pour warm (but not hot) milk inside, add softened butter (or margarine), salt, vanillin. Pour the sifted flour (it must be sifted through a sieve), pour dry yeast on top and turn on the “dough” mode. The duration of such mixing is about an hour.

If the dough is watery, then add a little flour. If tight, a little warm milk.

Step 2. Let the dough come up and rise. We crush well. We add the filling in this step, or in the previous one - when forming the dough in a bread machine. I form in a round bucket, but it is also possible in a rectangular one.

Raisins, candied fruits and other additives are rolled in flour before adding to the test mass for a pastry. So they do not stick together, but evenly distributed throughout the dough.

Step 3. We put small paper molds on the bottom of the bowl and fill them a third. Do not put more dough, because during cooking, the cake will rise a lot and may rest against the lid of the multicooker. It will not affect the taste, but the appearance will not be aesthetic.

Step 4. We set the heating mode, let the dough rise in paper forms. When it has reached a sufficient level (at least one third), we turn on the “Baking” multicooker mode. The time depends on the power of your unit. At 900 W - no more than an hour, at 700-800 W - an hour and a half. In any case, after about an hour, we check the readiness of baking with a wooden toothpick. It should be slightly damp.

Cooking icing

Step 5. While the pastries are baking, we prepare the icing for Easter cakes according to simple recipe- beat 1 protein with 180 grams of powdered sugar for 5 minutes (or use 1 protein and a bag of purchased easter icing). We cover the tops with it immediately after readiness, so that it has time to harden. Top with nuts, confectionery powder, chocolate.

As you can see, my little Easter cakes turned out with a big hat, so don't put a lot of dough. But inside is very lush and airy. Here I used wheat flour, so they rise better and faster in the molds than in the previous recipe with whole grain flour.

Video: how to bake Easter cakes in paper forms in a slow cooker

Thanks to the following video tutorial, you will learn how to make several servings. holiday cakes in a multicooker in paper forms. The list of products for the dough includes cottage cheese, which will give the pastries tenderness and juiciness. This simple step-by-step recipe for cottage cheese cakes can be adapted to any slow cooker. I made this recipe as well and it turned out delicious.

The following video clearly shows the recipe for baking Easter cakes without an oven, and paper cups act as molds. An interesting option if you were unable to get parchment molds.

At the output, we get as many as 6 pieces of Easter cakes to treat relatives and friends. I have not tried this recipe yet, but I took note of the idea and share it with you.

Sincerely, Olga is the owner of the blog.

Very soon we will celebrate a wonderful spring holiday - Easter. Every year, every hostess tries to set the table on this day so that the guests are both full and satisfied.

Easter cake — a traditional dish for the bright Orthodox holiday Easter and one of its symbols. Traditionally, Easter cakes are baked from very rich yeast dough, with the addition of nuts, candied fruits, raisins, dried apricots, etc. There is a well-known sign that a successful, magnificent Easter cake means that everything will be fine in the house this year! And vice versa, if the cake turned out to be low, with defects, then unpleasant events are coming in the house.

Quite a lot of Easter cakes were baked, partly due to the fact that in large quantities the dough fermented better, partly because they ate Easter cakes and treated guests to them for a whole week. Thanks very much sweet dough Easter cakes remained fresh and soft for a very long time.

In addition to the classic Easter cake on Easter table usually present Curd Easter, colored eggs, Easter lamb, Easter bunnies and other delicious and hearty dishes.

The recipe for Easter cake in a slow cooker is quite easy to perform and consists of a small list of ingredients, which will cost quite a reasonable amount for the family budget. It turns out quite voluminous and is designed for a family of 4-5 people.

It takes about 6-7 hours to knead the dough and bake the cake itself, so it will be more convenient to start preparing it in the morning.

To decorate Easter cake, prepare confectionery powder, edible decorations in the form of Orthodox crosses, Easter bunnies and baskets.

From this article you will learn:

What you need for Easter cake in a slow cooker:

products for baking

wheat flour of the highest grade - 500-60 g;
dry yeast - 1 pack (11 g);
salt - 0.5 tsp. spoons;
fresh milk - 0.5 stack (100 ml);
sugar - 150 g;
butter - 80 g;
sunflower oil - 40 ml;
raw eggs - 3 pcs. and 1 protein for glaze;
golden raisins - 100 g;
vanilla sugar - 1 pack (15 g);
powdered sugar - 100 g.

How to cook Easter cake in a slow cooker?

Warm the milk a little and dilute the yeast in it. Add 1 teaspoon sugar and 3 tablespoons flour. Flour for baking Easter cake, of course, take the highest grade and the best manufacturer, then the cake in the slow cooker will turn out to be successful.

cooking dough for cake

Leave the dough in a warm place, covered with a towel, for 30 minutes.

Easter dough preparation

At this time, beat three eggs with sugar and vanilla sugar until they increase in volume and become white.

beating eggs with sugar

Combine in a suitable bowl the dough, beaten eggs, salt. Gradually stir in the flour sifted through a sieve and knead a soft dough.

ready-made dough for Easter cake in a slow cooker

Stir in the butter in batches, followed by the sunflower oil. Put the resulting dough in a bowl, cover and leave to rise warm for 3-4 hours. You should not rush with the dough for Easter cake as it is quite rich and should be well spaced.

Pour boiling water over raisins for ten minutes to steam out. Then pat dry with a paper towel.

raisin preparation

Stir in the raisins.

Lubricate the multicooker bowl with vegetable oil and put the dough into it.

dough for Easter cake in a multicooker bowl

Turn on the heating function (in the DEX multicooker, this function is turned on by the Cancel button) for fifteen minutes. Then turn off and let the dough rise for another half an hour.

Bake Easter cake in a multicooker on the “Keks” (“Baking”) program for 50 + 30 minutes. If desired, after 50 minutes of baking, the cake can be turned over to get a beautiful crust on all sides.

baked cake from a multicooker

Remove the finished cake from the multicooker using the same hinged double boiler or a clean towel, and let it cool. Then decorate with egg white frosting and powdered sugar.

Icing for Easter cake in a slow cooker.

To prepare the protein glaze, separate the protein of one egg and beat with a mixer with 100 g of powdered sugar until a stable foam. Brush the top of the cake with glaze. Set the cake aside for the glaze to dry.

Easter cake ready

Congratulations to all readers of the site on the upcoming bright holiday Easter! May harmony, peace and love reign in your homes!

This recipe is prepared in the multicooker DEX DMC-55, the volume of the bowl is 5l, the power of the device is 860W. More detailed information about this model of multicooker can be found in the article.