Print the recipe for Easter cake in a slow cooker. Easter cake: the most delicious recipe in a slow cooker

Recipes for the most delicious Easter cakes are 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 icing lemon juice with powdered sugar, which you just need to mix. From quantity powdered sugar depends on the thickness of the glaze.

Enjoy your meal!

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. Enjoy your meal!

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.

Whip the yolks and 1 glass of sugar until the yolks turn 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 with vegetable oil and turn on the heating 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. Enjoy your meal!

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 fondant.

From above we decorate 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 raisins washed in hot water and knead again.

This is what the finished dough looks like.

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 at 11 gr).
• 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.

Melt the butter (I did it in a slow cooker, then you won’t need 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.

Cooking Easter cake is always a sacrament and a bit of witchcraft. Not a single ritual pastry requires such attention, time and love as Easter cake. And besides, you must be one hundred percent sure of your oven, because it is so insulting to get a burnt or sunken Easter cake. But in a multicooker, such embarrassment will not happen! Uniform heating and the ideal temperature for baking simply will not allow the cake to remain raw or burnt, the main thing is to choose the right baking time.

The only inconvenience of baking Easter cake in a slow cooker is that you can bake one Easter cake at a time. But big! In addition, when cooking Easter cake in a slow cooker, you should take into account some features that will allow you to bake a real Easter cake that is no different from Easter cake in the oven.

For the preparation of the dough, fresh pressed yeast should be used. If there is no such yeast, take dry ones, especially for baking. Ordinary instant dry yeast may not withstand repeated raising of the dough.

For Easter cake in a slow cooker, you can use almost any recipe, just reduce the amount of ingredients. It is not worth leaving part of the dough in order to bake several Easter cakes - the dough can “overshoot”. If you want a lot of Easter cakes, you will have to cook the dough in a new way every time. This has its advantages: you can bake several types of Easter cakes.

The "Baking" mode in many multicooker models is limited to 60-65 minutes. This is not enough for baking Easter cake, since the dough for it is literally overloaded with baking. After the signal about the end of the mode, do not open the lid, but immediately set additional time in the same mode or leave the baking in the heating mode. The total baking time is usually about an hour and a half.

The slow cooker is also good because the dough in it is perfectly proofed before baking. To do this, put the dough in an oiled multicooker bowl, close the lid and set the heating mode for 10-25 minutes. Be careful, in some models of multicookers this mode is literally thermonuclear!

Another drawback of the multicooker is the non-ruddy top of the finished baking - not so important in the case of Easter cake: you still fill the top with a thick layer of glaze.

Use icing to decorate the cake. She happens different types, we offer you several recipes.

Simple icing on the water. 1 stack powdered sugar, mix with 4 tbsp. water.

icing on egg. Mix 1 egg with 100 g of powdered sugar, then beat until white with a whisk or mixer.

Glaze with protein and lemon juice. Beat 1 chilled protein with 100 g of powdered sugar until thick, add lemon juice and beat again.

Glaze on milk. Combine ½ cup of water with ½ cup of sugar and 30 g of butter, put on fire and cook until the syrup thickens. Don't digest! Use warm.

Glaze with lemon juice. 1 stack powdered sugar rub with 1 tbsp. lemon juice until smooth and immediately apply to the cake. This frosting dries quickly and is non-sticky.

White glaze. Beat 250 g of powdered sugar with 5 egg whites, then add ½ stack. flour and mix well.

Icing. 1 stack boil sugar with ½ stack. milk over low heat to such a density that a drop of syrup does not spread into cold water, cool to the temperature of fresh milk and beat thoroughly with a mixer until a homogeneous white mass of jelly density is obtained. Milk can be replaced with cream. The resulting fudge should be immediately applied to the cake.

Classic Easter cake in a slow cooker

Ingredients:
2.5 stack. flour,
1 cup of sugar,
2 eggs,
75 g butter,
2 tbsp vegetable oil,
100 ml milk
20 g fresh pressed yeast
50 g raisins,
a pinch of salt,
vanilla, cardamom.

Cooking:
Pitch the yeast in warm milk with a teaspoon of sugar and leave for 15-20 minutes. Beat the whites with sugar, add to the yeast along with a glass of flour and leave the dough to come up warm. It should increase by 2-3 times. Rub the softened butter with salt and yolks, add to the dough, add the sifted flour and knead the dough. Cover with a towel and let rise in a warm place. In the meantime, steam the raisins, drain the water from them, dry them and lightly roll in flour. Put the raisins into the risen dough, add flavorings, mix and let stand for 30 minutes. Then grease the dough with vegetable oil and knead it for at least 20 minutes. Put in the multicooker bowl, let rise under the lid, then set the "Baking" mode for 60-65 minutes, then leave on heating for 20-30 minutes (do not open the lid).

Vienna cake

Ingredients:
1/2 liter of baked milk
500 g sugar
250 g butter,
5 eggs
2 yolks,
75 g fresh pressed yeast
1 tsp salt,
100 g raisins,
20 g vanilla sugar,
1.5 kg flour.
Glaze:
1 protein
1 tsp lemon juice
100 g of powdered sugar.

Cooking:
Mix yeast with warm milk, add softened butter, sugar, yolks and beaten eggs. Leave the dough warm overnight (at least 8 hours). After a while, add salt, raisins, previously soaked in boiling water and dried, vanilla sugar and flour to the dough and knead the dough with oiled hands. Cover with a napkin and put in a warm place for 1-1.5 hours. When the dough has doubled in volume, put it into the multicooker bowl, filling it to a third of the volume, and set the “Heating” mode for 15-30 minutes, watching the rise process. After proofing, set the "Baking" mode for 65 + 15 minutes. After the signal about the end of the mode, check the readiness, remove the cake from the bowl and cool.

orange cake

Ingredients:
500 g flour
200 ml milk
25 g fresh pressed yeast
250 g sugar
150 g butter,
2 eggs,
100 g candied citrus fruits,
2 oranges
vanillin.

Cooking:
For dough, dilute yeast in warm milk, add 2 tbsp. sugar and 4 tbsp. flour and leave under the film for 15 minutes in a warm place. In the meantime, grind the eggs with sugar (leave 100 g for syrup), add softened butter, vanillin, orange zest, salt, candied fruits, mix, pour in the dough and add the sifted flour. Knead the dough with your hands, not minding that it will be quite sticky. Put in a warm place for 3 hours to rise. Put the risen dough into the multicooker bowl, turn on the "Heating" mode for 10-15 minutes, then turn off the multicooker and leave the cake to rise for 30-40 minutes. Then set the "Baking" mode for 120 minutes (60 + 60). Cool the finished cake and soak with orange syrup made from orange juice and 100 g of sugar.

Easter cake on yolks

Ingredients:
550 g flour
250 ml milk
4 yolks,
125 g butter,
150 g sugar
½ tsp salt,
4 tsp dry yeast,
2-3 tsp brandy,
vanilla, candied fruits, raisins - to taste.

Cooking:
Mix half the flour with dry yeast. In a bowl, grind the yolks with sugar until white, add softened butter, pour in warm milk, mix, add salt, vanillin and cognac. Beat thoroughly with a mixer and combine with flour and yeast. Continue kneading the dough, gradually adding the remaining flour. The dough will be slightly sticky. Cover the dough with cling film and leave to rise warm for 2-2.5 hours. When the dough has risen, stir in the raisins and candied fruit. Put the dough into a greased multicooker bowl and let it rest for 40-50 minutes, periodically turning on the heating mode. When the dough has doubled in size, close the lid and set the "Baking" mode for 90 minutes (60+30). Cool the finished cake on a wire rack and decorate.

Curd cake

Ingredients:
110 ml milk
100 g butter,
150 g homemade cottage cheese,
2 eggs,
100 g sugar
500 g flour
3 tsp dry yeast,
½ tsp salt,
1 sachet of vanilla
raisins, dried fruits, candied fruits - to taste.

Cooking:
Pitch the yeast in warm milk with 2-3 tablespoons of flour and 1 teaspoon of sugar. Beat the eggs with sugar, add the dough, melted butter, salt, vanillin and cottage cheese rubbed through a sieve. Stir and gradually add flour. Knead the dough and let rise in a warm place. The dough should increase in volume by 2-3 times. After that, mix raisins and dried fruits into the dough, roll into a ball and put in a greased multicooker bowl. Let rise and set the "Baking" mode for 90 minutes. Cool, decorate.

Easter cake with baked milk

Ingredients:
250 ml baked milk,
250 g sugar
170 g butter,
3 eggs,
1 yolk,
30-40 g fresh pressed yeast,
50 g raisins or cinnamon (dried cherries),
½ tsp salt,
650-700 g flour,
vanillin, cardamom - to taste.

Cooking:
Shake the eggs, add softened butter, yolk, sugar, warm milk with yeast diluted in it, mix and leave to ferment overnight. In the morning, add salt, washed and steamed raisins, vanilla or cardamom and flour, after sifting it, and knead the dough, dipping your hands in vegetable oil. You need to knead for a long time, at least 40-50 minutes. Put the dough in the multicooker bowl and leave to proof, periodically turning on the heating mode. When the dough rises, turn on the “Baking” mode for 80-90 minutes.

Chocolate cake on kefir

Ingredients:
2 eggs,
1 stack Sahara,
150 g butter,
1 stack kefir,
½ tsp soda,
2 stack flour,
6-8 tbsp raisins,
3 tbsp cocoa,
vanilla sugar.

Cooking:
Rub eggs with sugar, add melted butter, kefir, flour mixed with cocoa and soda, washed and dried raisins and knead the dough. Pour the dough into the bowl of the multicooker, greased with oil, close the lid and set the "Baking" mode for 50-60 minutes.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Many multicooker owners are wondering: how to bake a delicious Easter cake in a multicooker? Today we will try some recipes. sweet dough for festive baking, cooked in a multicooker technique. Baking is no less tasty than from the oven, the dough is porous with many holes inside the finished cake. The technology for preparing and kneading the dough is the same as for the oven. You can use any dough to choose from - the usual classic or beloved now by many - Alexandrian.

The only difference between an Easter cake from a multicooker and a traditional one is a rather large size (according to the size of the multicooker bowl).

So, let's move on to the recipe for making Easter cake in a slow cooker.

Easter cake in a slow cooker - recipe with photo

Airy lush and very delicious cake obtained by preparing it according to the recipe below. The dough rises great.

Ingredients: for 350 ml of milk, 40g. live yeast, 200 gr. sugar, 1 sachet of vanilla sugar, 1-2 pinches of salt, 3 eggs, 700g. wheat flour or a little more (be sure to sift the flour !!), 1 tbsp. vegetable oil, 150 gr. butter 82.5%, 2 tsp. lemon zest, ½ tsp turmeric powder.

For protein glaze: 200g. powdered sugar, ¼ part fresh lemon.

First, the dough is prepared - this is the initial stage of kneading yeast dough. Opara determines what kind of dough you get at the exit. If the dough rises quickly, then the dough will rise quickly and easily. The dough will be saturated with many air bubbles, ensuring the splendor of the finished product.

How to cook brew

1. Prepare warm milk (about 30 degrees). You can not use hot, because under the action of hot yeast is inactivated, and your dough will not rise. For fat content, it is better to use milk with a high percentage of fat content or baked milk. Then the pastries are the most delicious.
2. Crumble the yeast into half of the milk with your hands, add 2 tbsp. sugar and 4 tbsp. l. flour to activate the yeast.
3. Mix the mass until smooth, it is important that the sugar is completely dissolved, and there are no lumps of flour. The mass itself in consistency should resemble sour cream of medium density. In order for the dough to rise well, it should not be liquid or thick, like 20% sour cream.
4. Cover the container with the dough with a towel and put in a warm place. How quickly the dough rises depends on how fresh you used the yeast and how warm your room is. On average, somewhere it will take 30-40 minutes. If an “air cap” appears on top of the dough, which begins to fall off, then your dough is ready. While the dough is rising, in order not to waste time in vain, you can start kneading the pastry.

How to knead sweet dough

1. First you need to decide what you will cook with holiday cake. Alternatively, you can use candied fruits, nuts, dried fruits or just raisins (usually in holiday baking add raisins of different colors). Although you can cook Easter cake without fillers, it will still turn out very tasty.
2. Crack the eggs into a mixing bowl, separating the white from the yolk of one egg. Put the egg white in the refrigerator for a while. It will be used to make the frosting.
3. Add sugar and vanilla sugar to eggs. Beat the mass until the sugar is completely dissolved. For whipping, you can use a mixer or a regular whisk.
4. Then add softened butter, mix until smooth. Then, while stirring, add turmeric (to add a festive golden hue to the cake) and lemon zest (to create a natural flavor).
5. Note: when rubbing the zest, make sure that the white part does not get in (gives bitterness), use only the yellow. Both turmeric and zest are added to the cake at personal request.
6. Do not forget to add salt and odorless vegetable oil (vegetable oil prevents baked goods from stale quickly), the remaining milk and the approached dough, mix everything.
7. Now we introduce the sifted flour in small portions. Wheat flour differs in gluten content, so the approximate amount of flour in the recipe is written. Then the filler is added (the one you chose), the mass is mixed.
8. The dough should be viscous, but not liquid or thick. You may need to add a little more flour in your version.
9. The prepared dough should be allowed to rest in a warm place for about an hour. This is done in order to allow the dough to increase in volume (2-3 times). It may take a little more time if your room is pretty cool, and don't forget to cover the dough cling film. A good rise in the test speaks volumes. that the pastries will turn out very lush, airy and high.
10. Lubricate your hands with vegetable oil, knead the dough and place in the multicooker bowl. In terms of volume, the dough should occupy no more than 1/3 of the bowl (to allow the cake to rise during baking). If the dough turns out more, then place the excess dough in other containers and bake in the oven.

Easter cake

1. For baking Easter cake according to this recipe, a slow cooker of any brand is suitable. Read the instruction manual, the more power your machine has, the less time it will take to bake.
2. Before baking, cover the dough in the bowl with a lid or towel and leave for another 40 minutes so that it still rises.
3. Then turn on the "Baking" mode and set the time required for baking. Approximately 1 hour at a temperature of 130 degrees. Determine the readiness of the cake with a wooden skewer.
4. Remove the bowl from the multicooker and invert it onto a plate or wire rack. Now give a little time for the cake to cool down and we can start decorating it.

How to make icing and decorate Easter cake

Usually, protein glaze is used to decorate Easter baking.

Place the protein that was waiting for us in the refrigerator in a deep bowl and beat it into foam with a mixer. Now gradually introduce 200g in parts. powdered sugar, a little lemon juice (for flavor) and continue beating. The finished mass should be very dense and thick. You can even fill a confectionery syringe with such icing and draw any pattern of your choice on the Easter cake.

You can simply apply the icing on the surface and immediately proceed to decorate, for example, lay out candied fruit. You need to lay out the icing and decorate the Easter bread immediately, because the icing dries out very quickly and the further process of decorating from the frozen icing will no longer be possible.

Let the Easter cake cool completely. If you want to cut it warm, then the cake will crumble a little.

Such Easter baking will keep its splendor and freshness perfectly for 3 days. And if you put the cake in a bag, then the shelf life increases.

The icing prepared according to this recipe does not crumble and does not stick, so it is convenient to carry such Easter cakes to church for lighting.

Easter cake it turns out incredibly tasty, I am sure that you will like this recipe and you will return to it again and again. And, if you don’t have a multicooker at home, then this recipe great for the oven too.

A simple recipe for Easter cake with dry yeast in a Redmond slow cooker

Recipe using dry instant yeast. Before use, be sure to check the expiration date of the yeast. The use of prophesied yeast is not acceptable.

Composition according to the recipe: for 200 ml of warm milk (30-35 degrees), 9 gr. dry yeast, 3 large eggs, 700g. wheat flour, 150 gr. 82.5% butter, 150g. sugar, a bag of vanilla sugar (about 10g), two pinches of salt, 100 ml of freshly squeezed orange juice or cognac, 1 tablespoon of odorless vegetable oil, 100g. raisins (or other dried fruits).

How to cook cake with raisins

1. Pour washed raisins orange juice and leave for a while.
2. Let's start preparing the soup. Pour warm milk into a deep bowl, pour dry yeast, a tablespoon of sugar and 4 tbsp. spoons of sifted flour. Mix the mass until smooth, cover with a napkin and leave in a warm place for 40 minutes. Over time, it will begin to increase in volume and an air cap will form on the surface. When the cap begins to fall off, the dough will be ready and can be mixed into the dough.
3. While the dough is coming up, you can start kneading the dough: mix the eggs, salt, sugar and vanilla sugar using a mixer. Mix until the sugar is completely dissolved.
4. Then add softened room temperature butter and a spoonful of vegetable oil.
5. Mix the finished dough into the batch and proceed to add the sifted flour. Mix flour in small portions.
6. You should get a fairly viscous, and at the same time elastic dough. It does not stick to your hands and easily gathers into a ball. And it does not require kneading by hand.
7. Transfer the dough to the greased bowl of the multicooker. Now you need to give time for the dough to come up. Set the “multi-cook” program, time 1 hour 20 minutes, temperature 35 degrees. Press the "Start" button. Volume ready dough should increase at least 2 times.
8. Now it's time to introduce the raisins into the dough. Drain the liquid from it, dry it, sprinkle the raisins with flour.
9. Sprinkle flour on a clean work surface and lay out the risen dough, and place raisins sprinkled with flour on top of the dough.
10. Combine the raisins with the dough by normal kneading, remember that the dough must remain plastic, do not overdo it with flour.
11. Place the dough back into the multi-cooker and repeat the “multi-cook” operation to raise the dough a second time. This time, set the time to 35 minutes.
12. Now open the lid and watch how the dough has risen (the dough should take up half the bowl.
13. Now you can start baking. Set the "Baking" mode, time 1 hour 40 minutes.
14. Check the readiness of the cake with a wooden skewer. The cake itself should double in size. Let the Easter cake cool down directly in the multicooker bowl and only then take it out (at the same time, the multicooker must be turned off). Now you can start decorating the Easter cake.
15. You can decorate with candied fruit icing, as in the recipe above, or just sprinkle with powdered sugar.
16. Perforated, nostrilous and very tasty Easter cake is ready.

Easter cakes in the Panasonic multicooker video - recipe

I suggest you visually see how you can cook delicious, bright pastries for Easter in the Panasonic multicooker (Panasonic - 18). Here the author prepares not one Easter cake, but several small Easter cakes. To simplify the preparation process, the dough can be prepared in a bread machine.

Cottage cheese cake for Easter recipe in a slow cooker

Another delicious recipe cottage cheese cake in the Panasonic multicooker (however, you can use any multicooker, for example, the Polaris multicooker is also suitable) You can cook one large holiday cake or make several small cakes, as in the previous video recipe. Easter cake is baked at a temperature of 170 degrees. Ready baked goods it turns out moist, juicy, very tasty and airy, be sure to try this holiday recipe.

There are a lot of holiday recipes for pastry dough, and perhaps you have your own favorite recipe. Butter dough for baking in a slow cooker, it is prepared according to the same recipe as for the oven. It is only necessary to observe all the successive stages of preparing the dough.
In conclusion, let me congratulate you on the upcoming Easter. I want to wish you and your loved ones health, happiness, prosperity, as well as successful and delicious pastries to the biggest and brightest Christian holiday.
Enjoy your meal!

Easter cake recipes

5 o'clock

270 kcal

5/5 (1)

Today, not many housewives decide to bake Easter cake on your own, because it is quite a troublesome task. However, with the advent of the multicooker, bake Easter treat everyone on the shoulder. My mother gave me her best secrets Easter preparations, yet I simplified them a little, and now we get such modern and simple recipes with amazing results.

Easter cake on kefir in a slow cooker

Try the recipe for the most magnificent and airy Easter cake, which is prepared much easier and faster thanks to the slow cooker. it modern cooking Easter cake according to old recipes.

The number of incorporated ingredients provided for 10 servings.

For cooking, you need the following kitchen utensils:

• deep bowl;
• multicooker;
• sieve;
• mixer.

Cake Ingredients:

How to cook: from start to finish

Did you know?
For Easter cake you need as many varieties of fat as possible: vegetable, butter, margarine. The presence of more than one type of oil in the composition can make your cake lush and tall.

1. All products must first be taken out of the refrigerator in the evening so that they are at room temperature.
   
2. We heat a glass of kefir to 40 ° and pour it into a deep bowl.
   
3. Pour 2 tsp into warm kefir. dry yeast, add 2 tbsp. l. Sahara.
   
4. To the same mass, add 4 tbsp. l. flour, previously sifted through a sieve.
   
5. Stir better with hands, in no case should you beat with a mixer. The consistency of the ingredients should be liquid.
   
6. We put the bowl with the dough in a warm place, cover with a towel so that the dough comes up.
   
7. We sort out the raisins, wash them and pour boiling water over them so that they swell, and dry them on a paper towel. Add raisins to the cake, based on your individual preferences.
   
8. We separate the egg whites from the yolks into separate bowls, the main thing is so that not a single gram of yolk gets into the protein. AT chicken yolk add the remaining sugar (1 cup without two tablespoons) and rub with a spoon until homogeneous mass. The consistency will be thick.
   
9. Beat the protein with a mixer, in which we add a pinch of salt before starting. You don’t need to beat them for a long time, before the formation of bubbles and a white color.
   
10. When a hat appeared on the dough, add sour cream, butter and margarine to it, which must be removed from the refrigerator in the evening. We also add our yolks with sugar to the dough and knead well by hand so that there are no lumps.
    
11. To all the ingredients in a bowl, add the flour gradually and knead the dough. Flour should be introduced so much that the dough begins to come off by hand.
    
12. Then pour vegetable oil on your hand and knead our dough so that everything is well kneaded. If a little still sticks to your hands, you can add a little vegetable oil to your hand again. The mixing time should be 20 minutes.
    
13. Mix raisins with a little flour. In order for it to be evenly distributed throughout the dough, add and then re-knead already with raisins for another 5 minutes.
    
14. We cover the dough with a towel, put it in a warm place for 3 hours, you need it to come up only 2 times.
    
15. After the dough has risen for the first time (after about 1.5 hours), add a bag of vanillin to it, mix it again to distribute the vanillin, and put it again in a warm place for another 1.5 hours.
16. We prepare the multicooker - grease the bottom and walls of the pan with vegetable oil.
    
17. We send the dough to the slow cooker and wrap it in oil, turning the dough over several times.
    
18. Immediately you need to set aside the dough for proofing: turn on the “multi-cook”, set the temperature to 35 ° for 15 minutes and press the start button. If the multicooker does not have the “multi-cooker” function, the “yogurt” mode, which provides for a temperature of 40 °, is also suitable. The dough should rise by half.
19. We select the "baking" function for 1 hour.
    
20. Turn our cake over and bake on the other side for another 20 minutes.
21. Cooking glaze: protein chicken egg(cold) beat with a mixer in a thick foam with ½ cup of granulated sugar.
    
22. We smear the finished cake with protein glaze and decorate with pastry powder.
    

Important! In order to determine the amount of dough for the multicooker pan, you need the dough to fill 1/3 of the volume of a certain vessel. This is important for the cake to rise well.

If you liked recipe but no slow cooker then look.
It is better to serve a ready-made cake the next day, because freshly baked cake will crumble during cutting. It turns out very fluffy and sweet, and raisins are visible on the cut.
Such Easter cakes are eaten with everything on Easter holidays, the sweet part with tea, and the lower part with salty dishes.
If you want to show originality, cook. And if you have time, check out the recipe.

Easter cake with milk in a slow cooker

This recipe involves the use of a slow cooker, however, in terms of cooking speed, it will take much less time. Easter cake with milk is fluffy, soft and sweet. Children especially love him.

• Time for preparing- 3 hours.
• Servings – 8.

From kitchen appliances, take:

• mixer;
• deep bowl;
• multicooker (from 5 liters);
• sieve.

For this air cake we need:

Video recipe for Easter cake in a slow cooker

If you still have questions about cooking, then watch the video:

And if you think your cake is the most delicious, then share your recipes for the Easter holidays.