Poppyseed sponge cake in a slow cooker. Sponge cake with poppy seeds in a slow cooker Ingredients for making sponge cake with poppy seeds

A poppy seed cake decorated with chocolate glaze, slices of fresh strawberries and pumpkin seeds is a true temptation. This sponge cake, due to the fact that it is baked in a slow cooker, always turns out to be very aromatic and delicate in taste.

Preparing a sponge cake in a slow cooker is very quick, since the poppy seeds in this recipe do not require soaking, grinding or grinding. Before adding poppy seeds to the dough, it is only washed and dried. Raw poppy seeds will give an original aroma and unsurpassed taste to our biscuit.
Poppy sponge cake is usually served with fresh berries or berry ice cream. No one can resist such an original dessert!

Ingredients for making sponge cake with poppy seeds in a slow cooker:

Sugar – ½ cup;
Flour – ½ cup;
Poppy – ½ cup;
Eggs - three;
Margarine – one hundred and ten grams;
Baking powder - 1 ½ teaspoons;
Salt and vanillin - a pinch each.

Making sponge cake with poppy seeds in a slow cooker:

Beat the eggs and sugar thoroughly for at least seven minutes. Whisk until a light foam forms.

Margarine must be melted in the microwave or in a water bath. To the resulting fluffy mass, add vanillin, salt, margarine (melted) and mix everything together. By the way, when preparing various baked goods, it is recommended to use margarine that is marked “for baking.”
Add flour and baking powder to the resulting mixture in small portions.

Add pre-washed and dried poppy seeds.

Knead the dough until medium thick.

Pour the finished dough into a multicooker container greased with oil.

Bake the poppy seed cake in the “Baking” mode for about forty minutes. After the readiness signal sounds, open the lid of the multicooker and let it cool completely.

Meanwhile, prepare the chocolate glaze. To do this, melt a bar of dark chocolate in a steam bath. To decorate our baked goods, wash the strawberries and prepare the pumpkin seeds.
Grease the cooled sponge cake with chocolate glaze, decorate with strawberry pieces, and lay out leaves from pumpkin seeds.
Poppyseed sponge cake cooked in a slow cooker is ready.

Enjoy its extraordinary taste and porous structure. This poppy seed cake just melts in your mouth - bon appetit everyone!

A multicooker is perfect for making biscuits, as any baked product in it turns out perfectly tasty and aromatic. You don’t have to be a good cook to make a sponge cake, because thanks to a slow cooker, anyone can make this recipe. The sponge cake comes out very tender, light, bakes perfectly and does not settle. The main thing is to prepare the dough correctly, and the multicooker will do the rest for you.

The main task in preparing the dough for the future sponge cake is to beat the eggs well, since the splendor of the finished dish will depend on this.
Eggs must be fresh.
You can beat eggs with sugar either with a mixer or with a fork or whisk.
Before use, flour must be sifted through a sieve, so it will be enriched with oxygen.
Baking soda and baking powder may not be needed if the eggs and sugar are beaten properly.
If you add cocoa to the dough, you get a chocolate biscuit.
A biscuit in a multicooker must be cooked in the “Baking” mode.
At the end of the baking process and before serving, the sponge cake should be cooled slightly.
If you add fruits or berries to the dough, you get a charlotte.
Sponge cakes can be used as a basis for making cakes and pastries; you just need to add cream or impregnation to them.
The finished dessert can be decorated with icing, grated chocolate, powdered sugar, whipped cream, and fruit.
The taste of the biscuit will be emphasized and revealed by tea or milk.

Biscuit in a slow cooker: classic recipe

The classic recipe for making sponge cake in a slow cooker is considered the simplest and most straightforward, and it is also perfect for making cakes; you just need to cut the finished dessert lengthwise into several pieces and add cream. Delicious, finger licking good!

eggs – 5 pcs.;
sugar – 1 tbsp;
flour - 1 tbsp;
butter – 10 g;
vanilla sugar – 20 g.

Cooking method:

Beat the eggs and sugar with a mixer until a fluffy white mass is achieved (about 10 minutes), which should increase in volume.
Add vanilla sugar.
Add flour sifted through a sieve and mix everything thoroughly, but you cannot use a mixer; it is better to use a whisk.
Grease the multicooker bowl with butter, place the dough in it and carefully smooth it out.
Turn on the “Baking” program and wait 50 minutes.
At the end of cooking, remove the biscuit and let it stand for 10-15 minutes.

Biscuit in a slow cooker with condensed milk

The sponge cake prepared according to this recipe turns out moist, soft and tender. It is perfect both for eating ready-made, because it is good in itself and does not need soaking, and for making homemade desserts, using sponge cakes as a basis for future cake, cookies or pastries.

To prepare you will need:

eggs – 3 pcs.;
sugar – 1 tbsp;
flour – 1.5 tbsp;
condensed milk – 1 can;
sour cream - 1 tbsp.;

Cooking method:

Beat the eggs in a mixer, gradually adding sugar, for 10 minutes until fluffy white foam.
Stir condensed milk and sour cream into the resulting mixture.
Mix pre-sifted flour with baking powder and add to the future dough. Mix everything with a whisk or spoon.
Pour the resulting dough into the multicooker container.
Turn on the “Baking” mode and wait 1 hour 5 minutes.
After the time has passed, we open the lid, but do not take out the biscuit, but let it stand so that the dessert cools.
Remove the biscuit using the steam tray.

Chocolate sponge cake in a slow cooker

Cakes made from this sponge cake are perfect for making homemade chocolate cake. The dark biscuit looks very beautiful. It is tall, tender, moderately moist, and most importantly – extremely tasty! The sponge cake can easily be cut into several layers and layered with your favorite cream.

To prepare you will need:

flour – 1.5 tbsp;
eggs – 3 pcs.;
milk – 1 tbsp.;
sugar – 1 tbsp;
vegetable oil – 0.5 tbsp.;
cocoa – 4 tbsp. l.;
vanillin to taste;
baking powder for dough - 1 tbsp. l.
butter – 10 g.

Cooking method:

Beat eggs and sugar with a mixer for 7-10 minutes until the mixture becomes light in color.
Pour in milk and butter and mix everything thoroughly.
Add flour in small doses, after sifting it through a sieve.
Add baking powder and cocoa.
Grease the multicooker pan with butter and place the dough into it. Flatten the dough.
Turn on the “Baking” mode in the multicooker and wait 1 hour 20 minutes.
Carefully remove the finished biscuit from the multicooker pan and let it stand for a while to cool.

Honey biscuit in a slow cooker

This biscuit is quite easy to prepare. The slow cooker will do most of the work for you. The result is a tender, fluffy, aromatic, very high and incredibly tasty dessert of a beautiful honey color. Honey sponge cake goes very well with sour cream and whipped cream. You can easily cut the dessert into 3-4 layers and prepare a cake or pastries.

To prepare you will need:

flour – 2 tbsp;
sugar – 1 tbsp;
eggs – 5 pcs.;
honey - 6 tbsp. l.;
baking powder for dough - 1.2 tbsp. l.;
vegetable oil for lubricating the multicooker bowl.

Cooking method:

Place honey and baking powder in the first container and heat in a water bath, stirring constantly, until white foam forms (1-2 minutes).
In a second container, beat the eggs with sugar until the mass increases in volume and lightens (8-10 minutes).
Pour the contents of the first container into the second, stir well.
Add sifted flour in small parts and mix everything.
Grease the multicooker bowl with vegetable oil and sprinkle with flour.
Place the dough into a bowl.
Set the “Bake” program in the multicooker and bake for 1 hour 25 minutes.
Open the lid and cool the biscuit in the multicooker bowl.
Place the dessert on a plate and serve with milk or tea.

Poppy sponge cake in a slow cooker

Enjoy the wonderful taste and spongy texture of this simple poppy seed cake. It just melts in your mouth, as it tastes very delicate and incredibly aromatic. Your family, having tried this dessert once, will ask you to make it again and again.

To prepare you will need:

flour – 0.5 tbsp;
sugar – 0.5 tbsp;
eggs – 3 pcs.;
poppy seed – 0.5 tbsp;
margarine – 110 g;
baking powder for dough – 1.5 tsp;
salt – 1 pinch;
vanillin – 1 pinch;
butter for lubricating the multicooker bowl;
dark chocolate (for making glaze) – 1 bar.

Cooking method:

Rinse and dry poppy seeds.
Beat the eggs and sugar for more than 7 minutes until a light white foam forms.
Melt margarine in a water bath. Add vanillin, a pinch of salt to the melted margarine and mix thoroughly.
Add flour sifted through a sieve and baking powder into the resulting mixture in small parts and stir everything.
Add poppy seeds.
Knead the dough until it becomes medium thick.
Pour the dough into a multicooker pan, pre-greased with butter.
Bake the biscuit in the “Baking” mode for 40 minutes.
At the end of the baking process, open the lid of the multicooker pan and let the biscuit stand until it cools completely.
To prepare chocolate glaze, place a container of chocolate in a water bath and melt it until liquid.
Remove the finished sponge cake from the multicooker using a steam container, place it on a plate and pour over the chocolate glaze.
You can decorate the dessert with strawberries or other fruits.

Coffee sponge cake in a slow cooker

A very original and unusual solution in preparing a sponge cake is adding instant coffee to the dough. The dessert has a specific taste and a beautiful dark coffee color. It is best to eat this biscuit with tea or coffee or make a cake from it.

To prepare you will need:

flour – 2 tbsp;
sugar – 1 tbsp;
eggs – 4 pcs.;
vanillin – 1 sachet;
instant coffee – 4 tbsp. l.;
baking powder for dough - 1 tbsp. l.;
butter – 100 g.

Cooking method:

Mix 0.5 tbsp. boiling water with coffee until the latter is completely dissolved. Leave to cool on the table.
Mix the sifted flour with vanilla and baking powder.
Using a mixer, beat sugar and eggs until light and fluffy. Add melted butter and dissolved coffee. Mix the resulting mass with a spoon.
Add a mixture of flour, baking powder and vanillin to the egg-sugar mixture.
Grease the multicooker bowl with any oil and pour the dough into it.
Set the multicooker to “Baking” mode and wait 1 hour.
Open the lid of the multicooker and let the dessert stand until it cools down.
Using a steaming bowl, remove the biscuit. Bon appetit!

Biscuit in a slow cooker. Video

I suggest making poppy seed cake in a slow cooker. The sponge cake turns out to be quite large - you can safely cut it into 3 layers and coat it with your favorite cream, getting an excellent cake. Or you can simply pour chocolate glaze on top - it will turn out no less tasty and beautiful.
A very good biscuit in the sense that by spending a relatively small amount on ingredients and putting in very little effort during the cooking process, everyone will end up with an excellent biscuit.
A simple recipe for sponge cake with poppy seeds in a slow cooker, a recipe for European cuisine with photos and a step-by-step description of the cooking process. This recipe is easy to prepare at home in 1 hour 5 minutes. Contains only 315 kilocalories.

Complexity: Simple recipe
National cuisine: European cuisine
Type of dish: Desserts and baked goods
Cooking technology: Steamed
We will need: Multicooker

Preparation time: 25 min
Cooking time: 1 hour 5 min
Calorie Amount: 315 kilocalories
Number of servings: 8 servings
Occasion: Dessert

Ingredients for eight servings
Poppy 100 g
Butter 150 g
Wheat flour 200 g
Baking powder 1 tbsp. l.
Sugar 1 tbsp.
Chicken eggs 3 pcs.

Step-by-step preparation
To prepare poppy seed cake we need poppy seeds, flour, sugar, eggs, baking powder, butter.
Combine sugar and eggs.
Beat until fluffy. The mass should increase in volume and lighten.
Add dry poppy seeds.
Stir in melted and cooled butter.
Stir in sifted flour and baking powder.
The dough is ready.
Place the dough in a buttered multicooker bowl (I have a Polaris multicooker).
Bake for 65 minutes on the “Baking” setting.
After finishing baking, immediately pull the biscuit out of the mold, turning the multicooker bowl over onto the steaming bowl.

Date: 2013-12-05

Hello, dear readers of the site! This wonderful sponge cake with poppy seeds and cherries was baked in a slow cooker by our sorceress Svetlana Averina! As always, very beautiful and delicious! In her step-by-step master class, Sveta will tell you in detail and show you how to bake such a culinary masterpiece. And if you decorate it beautifully and layer it with cream, you will get a wonderful cake. :good: Let me remind you that Svetlana has a Redmond multicooker.

Biscuit ingredients:

Eggs - 4 pcs.
Sugar - 1 tbsp. (ordinary)
Flour - 1.5 tbsp.
Confectionery poppy – 1/2 cup (per 160 ml)
Jammed cherries - 130 gr.

How to cook poppy seed cake in a slow cooker:

Beat eggs and sugar with a mixer for 5 minutes.

Pour in poppy seeds (no need to brew with boiling water).

Now add sifted flour little by little. Gently stir with a spoon from bottom to top.

Before use, the cherries from the jam must be strained through a sieve to allow the syrup to drain.

Grease the bottom of the bowl with oil and pour out some dough.

Lay out the rest of the dough.

Bake the biscuit in the BAKE mode for 60 minutes. After the signal, turn off the multicooker and leave the biscuit without opening the lid for another 15-20 minutes.

Using a steamer container, turn the sponge cake twice onto a plate. Let cool.

Decorate the cooled biscuit to your taste. I cut it into two layers and soaked it with whipped cream, decorated with colored coconut flakes and drops of chocolate icing.

An unusually successful option for baking in a slow cooker is poppy seed cake. It has an airy, finely porous texture and a very rich poppy taste.

This sponge cake can easily be cut into 3-4 layers, which are then layered with your favorite cream - you will get an excellent homemade poppy seed cake. The height of the finished poppy seed cake (depending on the size of the multicooker bowl) can vary from 5 to 8 centimeters. In my scarlett it turned out to be 6 centimeters high.

By adding a baking powder, the number of eggs used not only reduces, but the result is always pleasing - the sponge cake does not settle under any circumstances. It remains tall and elastic without changing shape, even after complete cooling.

Poppy sponge cake in a slow cooker

Products:

Whole wheat flour – 200 grams

Chicken eggs – 3 pieces

Butter – 150 grams

Granulated sugar – 1 cup (200 ml)

Poppy – 100 grams

Baking powder – 1 tablespoon

Let's prepare the necessary ingredients for making poppy seed cake. Melt the butter and cool (leave a teaspoon for greasing the multicooker bowl).

Break the chicken eggs (don't forget to wash them thoroughly and wipe them dry) into a bowl and add granulated sugar to them.

Using a mixer (blender, food processor, or, in extreme cases, a whisk or fork), beat the eggs with sugar until the latter is completely dissolved. As a result, the mass should turn white and increase 3-4 times.

Add and mix everything.

Pour in the melted butter and mix everything again.

Now combine the flour with baking powder, then sift them into the liquid mixture. Stir until smooth for a couple of minutes.

This is how the dough turned out - in thickness it is like medium-fat sour cream.

Grease the multicooker pan with oil and pour the dough into it. Set to bake on the Baking program for 65 minutes.

Here is the finished poppy seed cake in the slow cooker. Immediately (still hot) remove it using the steam insert.

Let it cool in this state.

Transfer to a suitable plate or dish and serve to your family! Poppyseed sponge cake with milk, kefir, tea or coffee is very tasty. Jelly and compotes go well with it.

Believe me, you are unlikely to be able to make a cake, since the sponge cake will “scatter” in an instant!

The dish was prepared in the Scarlett multicooker