Step 1: Beat butter with sugar and sour cream.

After reading the ingredients, you are probably wondering why the cake is without eggs? At first, this also seemed strange to me, but when I tried to do it, I realized that they would be superfluous, as they dry out the dough, and the basis for such a miracle should be tender and airy. But less words and more action, let's get down to cooking. First, about one hour before the start of the process, spread the butter on the countertop and give it the opportunity to soften. Then, with a kitchen knife, divide it into small cubes or sticks and send them to a deep bowl. Pour all the granulated sugar there and put the dishes under the blades of the mixer.

We turn on the kitchen appliance at medium speed and begin to beat these ingredients until a homogeneous loose mass, it is possible with grains, pay attention to this 5–7 minutes.

Then we add all the sour cream to the butter mixture, preferably the highest fat content, as you understand, 20% is not the limit, the richer the dairy product, the better! We shake everything until the sugar crystals are completely dissolved and splendor at medium speed, gradually increasing the mixer speed to the highest level, it will take good 10–15 minutes, although it all depends on the power of the technique.

Step 2: prepare the dough and cream.

Then we divide the sweet sour cream-butter mass into 2 equal portions, one of which we send to a clean, dry bowl, tighten it with plastic cling film and put it in the refrigerator until use - this is a cream. In the second part, add baking powder, a little pure vanillin and begin to sift the right amount of wheat flour through a sieve with a fine mesh, while kneading a homogeneous dough of medium density.

Step 3: Bake the base for the cake.

Then, using a baking brush, grease the bottom, as well as the walls of the Teflon bowl with a thin layer of vegetable oil.

After that, we fix it in the recesses of the multicooker, helping ourselves with a tablespoon, transfer the finished dough there, insert the plug of the kitchen appliance into the socket and close it tightly. We set the mode on the scoreboard of smart technology "Baking" 50 minutes and off we go to other important things.

After the required time has elapsed, the kitchen appliance will turn off, announcing this with a corresponding beeping or ringing signal. Very carefully, so as not to burn yourself with steam, lift the lid and check the readiness of baking with a kitchen skewer or a toothpick. We simply insert the end of a wooden stick into the pulp of the product and take it out, if pieces of sticky dough remain on it, close the multicooker again, set the mode "Baking", but this time for 15-20 minutes and continue cooking.

Is the cake base well baked? If so, then everything is simple, first let it cool slightly. Then we lower the steamer basket onto its surface. Carefully, holding with a kitchen towel, turn the bowl upside down and lift it up.

The pastry will fall on the basket, but you should not leave it on it, helping yourself with two kitchen spatulas, mix the sweet miracle on a metal grill and let it cool completely to room temperature.

Step 4: bring the sour cream cake in a slow cooker to full readiness.

When the flour base has cooled, divide it across into 2-3 round cakes. This can be done in several ways, for example, using a pastry string or a special knife or other suitable device.

Now we lay one of the bases on a large flat dish or tray and grease it with a generous portion of cream. We put the second cake on top, process it with sour cream and do the same with the third, of course, if there is one.

Then we decorate the cake with the rest of the cream, crush it with chopped chocolate or decorate it with berries, fruits, coconut flakes, although even without all these excesses it looks just great. We cover the formed product with plastic food wrap, put in the fridge for 6–8, and preferably 24 hours and we try hard not to think about this yummy until it is soaked, and then you can start tasting!

Step 5: serve sour cream cake in a slow cooker.

Cake sour cream in a slow cooker, served chilled as a dessert. Before serving, it is divided into 10-12 portions, laid out on plates and put on the table along with warm or hot, just prepared drinks, a good option is tea, coffee, cocoa, milk, poppy coffee or hot chocolate.

Enjoy delicious and easy baking!
Enjoy your meal!

Instead of pure vanillin, you can use a couple of bags of vanilla sugar, but it must be beaten together with butter to completely dissolve;

Do you want chocolate sour cream? If yes, then add a couple of tablespoons of black, unsweetened cocoa powder to the dough along with flour and baking powder;

Some housewives replace butter with margarine for baking, but it must be of the highest grade, with a maximum fat content and minimum water, although the taste and aroma of such baking is slightly different, but also very pleasant;

The decor for the cake is not fundamental, choose what you like best, for example, chopped nuts, chopped dried fruits, dried berries, cookie crumbs or waffles.

Time: 90 min.

Servings: 6-8

Difficulty: 5 out of 5

The recipe for tender and juicy sour cream in the Redmond slow cooker

Every hostess wants to please guests and loved ones with something delicious, without spending too much time. In this case, you can bake a simple pie or a cake with sour cream. Moreover, such a dessert is prepared quickly and simply even without special culinary skills. Learn how to bake the most delicious sour cream in the Redmond slow cooker, the most delicate pastries will appeal to everyone without exception.

Sour cream is a versatile product that can be used not only to make cream, but also to make a delicious, fluffy biscuit. Recipes may vary in the list, as well as in the amount of products used, but sour cream is an invariable component, which provides a great taste for homemade cakes. Classic sour cream is made from available ingredients that any housewife will have at hand.

It should be noted that not only a double boiler, but also a slow cooker can handle baking a biscuit. A lush and unusually soft biscuit will turn out the first time, it will be easy to transform it into a cake. It is quite simple to do this - cut the biscuit into two thin cakes, and then smear them with cream, you can choose recipes of your own free will. will surprise everyone with a special, delicate taste, despite the fact that it is prepared quite quickly.

• To prepare a biscuit, it is best to use not store-bought sour cream, but homemade, medium fat. It will give the baking a delicate creamy taste, make the structure of the cake moderately loose, as the selected recipes suggest.
• If you are going to cook a cake, the cakes must first be soaked in syrup (milk or berry). In this case, the dessert can be served immediately after preparation. Syrup recipes can be easily found on cooking websites.
• Chopped walnuts, cookie crumbs, fresh berries are suitable as decoration. Whipped cream or chocolate icing will give the cake a festive look.
• As a cream, you can use whipped sour cream with sugar. Dessert will not be sugary and too greasy at all. A little orange zest or vanilla will lighten the creamy taste.
• Cream recipes can be adjusted at your own discretion. It turns out excellent sour cream with cottage cheese or yogurt cream. It is best to use natural yogurt without additives, its light sourness will go well with the sweetness of the biscuit.
• The duration of baking the cake is about an hour, during which time the dough will evenly bake, acquire a delicious crust. You should not worry that the biscuit will burn, as it will be baked in a special mode.

Everyone can bake sour cream, the step-by-step recipe with a photo below will help you quickly master the entire cooking technology.

Ingredients:

Step 1

The required number of eggs should be beaten with granulated sugar and vanilla sugar until smooth. To do this, you can use a mixer.

Step 2

Butter must be melted in a microwave oven or in a water bath.

Step 3

Add melted butter, sour cream, wheat flour, and soda slaked with vinegar to the egg mass. Beat everything well with a mixer.

Step 4

Lubricate the bottom and walls of the multicooker bowl with butter, pour the cooked biscuit dough. It is necessary to prepare a biscuit in the "Baking" mode for 60 minutes.

Step 5

After the specified time, open the lid of the multicooker and let the pastries cool.

Step 6

Now you should prepare the cream. Mix all the ingredients, then beat everything thoroughly with a mixer until the sugar is completely dissolved.

Step 7

Cut the biscuit into 2 or 3 cakes, depending on how lush it turned out.

Step 8

Spread each cake with cooked cottage cheese and sour cream.

Step 9

You can decorate the top of the sour cream with chocolate icing if you wish.

Send the cake for soaking in the refrigerator (for several hours), and then serve. Happy tea drinking!

There are desserts that will appeal not only to lovers of sweets. They are versatile, easy to prepare and have a relatively low fat content. Such delicacies include sour cream. To save time and effort, you can make this cake in a slow cooker.

How to bake sour cream?

In principle, the preparation of a sour cream cake is no different from the preparation of other similar desserts. It is necessary to knead the dough from the necessary ingredients and put it in the oven to bake. But in our age of high technology, multicookers are becoming more and more popular - real helpers in the kitchen! Cooking in such a device is easy, and there are a lot of recipes for dishes.

The main plus of cooking sour cream in a slow cooker is that its bottom will not burn, and the only negative is that you can not expect a ruddy appetizing crust to form on top of the pie. But this disadvantage can easily be turned into an advantage. The cake can be decorated with chocolate, nuts, raisins, candied fruits or whatever you and your loved ones prefer!

A simple recipe for sour cream in a slow cooker

Compound:

1. Light raisins (pitted) - 60 g
2. Flour - 1.5 tbsp.
3. Sour cream - 250 g
4. Baking powder for dough - 1 tsp
5. Vanilla sugar - 1 tbsp
6. Egg - 3 pcs

Cooking:

• First you need to prepare the raisins. It must be thoroughly washed and poured with boiling water for about 15-20 minutes.
• Now in a bowl you need to mix sour cream, sugar (both plain and vanilla) and eggs. You can add a small pinch of salt. So that the crust of the pie is not too dense, the ingredients must be mixed by hand, and not with a mixer.
• Sift flour on top of the mixture and add baking powder for dough or soda if there is no baking powder on hand.
• After the dough must be thoroughly mixed. If suddenly lumps remain in it, then do not worry - they will disappear during the baking process.
• The last stage in the preparation of the dough is the addition of raisins, after which the mass should be mixed again.
• Lubricate the multicooker bowl with vegetable oil and pour the dough into it.
• The cake is baked for an hour in the “Baking” mode.
• After baking, the dessert should be removed from the bowl, transferred to a plate and left to cool. The top of the cake can be sprinkled with powdered sugar.

Sour cream cake in a slow cooker: recipe

By the way, a mannik pie baked in a slow cooker can be an excellent basis for a sour cream cake! It will not be difficult to prepare it, and the result will be such a dessert that it would be appropriate to serve even at the festive table!

Cake sour cream with sour cream

Test Ingredients:

1. Sugar - 1 tbsp.
2. Flour - 2 tbsp.
3. Eggs - 4 pcs.
4. Sour cream - 200 g
5. Butter - 100 g
6. Baking powder for dough - 1 tbsp. (or 1 tsp soda slaked with vinegar)
7. Vanillin - to taste

Cream composition:

1. Sour cream - 400 g
2. Curd - 200 g
3. Sugar - 1 tbsp.
4. Vanillin - to taste

Cooking:

• First, beat the eggs with sugar with a mixer in such a way that a thick white foam is obtained as a result. Then add sour cream and melted butter. Mix everything thoroughly.
• Now the turn of the flour has come: little by little, you need to start introducing it into the egg-sour cream mixture and knead the dough.
• The multicooker bowl should be greased with oil and the dough should be baked in the baking mode from 60 to 80 minutes. It all depends on the brand of the multicooker.
• The finished biscuit should be taken out and cooled, and then cut into 3-4 cakes.
• While the biscuit is cooling, you can start preparing the cream. To do this, mix sugar, cottage cheese, sour cream and vanilla, and then beat well. By the way, instead of simple sugar, you can add powdered sugar to the cream, it will turn out even thicker from this.
• Each cake should be generously smeared with cream and put in the refrigerator to soak for several hours or all night.

Cake sour cream "Zebra"

Test Ingredients:

1. Eggs - 2 pcs.
2. Butter - 100 g
3. Sugar - 150 g
4. Sour cream - 200 g
5. Flour - 200 g
6. Vanilla sugar - ½ p.
7. Baking powder for dough - 1 p.
8. Vegetable oil
9. Cocoa - 1 tbsp
10. Cream composition:
11. Sour cream - 500 g
12. Sugar - 150 g
13. Juice of ½ lemon

Cooking:

• Lubricate the multicooker bowl with vegetable oil. Sift flour through a sieve and mix with baking powder.
• With a mixer, beat the eggs with sugar into a thick foam and add the butter there. After, without ceasing to beat the mixture, add vanillin and sour cream into it.
• Gradually introducing flour, the dough must be stirred with a spoon until a homogeneous mass. The dough should not be thick, it is similar in consistency to thick sour cream.
• Then the resulting must be divided into 2 parts, one of which should be added cocoa and mix well.
• The dough in the slow cooker must be poured in layers, alternating dark and light.
• The cake is baked in the “Baking” mode for 60 minutes. Then it must be left to cool for 10 minutes, while not opening the lid of the multicooker.
• Now you can start preparing the cream: cool the sour cream, add sugar to it and beat for several minutes. Then pour in the lemon juice and beat for about 7 more minutes to thicken.
• The finished cake should be cut horizontally and generously smeared with cream, and then put in the refrigerator for at least 2 hours for impregnation.

Smetannik is a delicious and fairly light dessert! He is loved by both children and adults. The pie is easy to make. That is why it can be done as everyday pastries for tea. But even the simplest cream will transform sour cream into a wonderful cake, which will decorate the festive table.

Smetannik is a very juicy cake, although many consider it a pie.

In other words, what's the difference?

Smetannik is sweet, tasty, tender.

It is very easy to prepare, especially in a slow cooker.

Smetannik in a slow cooker - general principles of cooking

Judging by the name, it is easy to guess that the main ingredient is sour cream. It can go not only in the dough, but also in the cream. In the second case, it is desirable to use a thick, oily and always fresh product. Any sour cream will fit into the dough, even sour. After baking, nothing will be noticeable.

What else is put in the dough:

wheat flour;

Baking powder (or just soda, but slaked).

Depending on the recipe, sour cream can be vanilla, chocolate, poppy, coffee. Consequently, the number of ingredients in the list increases. Creams for sour cream can also be prepared in different ways: butter, sour cream, condensed milk, cream and even custard. You can do without cream at all. The pie goes well with jam, jam, chocolate paste. If baking is prepared in haste, then the donut is simply sprinkled with powder.

In a slow cooker, sour cream is baked from 50 minutes to 1.5 hours. The time depends on the incoming ingredients, the moisture content of the dough, as well as the abilities of the miracle saucepan.

Classic sour cream in a slow cooker

Many people know this sour cream recipe, but few people cook it in a slow cooker. In fact, everything is much simpler and easier, the result is no worse.

Ingredients

Two eggs;

A glass of sour cream;

A glass of sugar;

2 tsp ripper;

A glass of flour;

5 grams of butter.

For the cream, you will need a glass of powder and 1.5 cups of fat sour cream, add vanillin if desired.

Cooking

1. We rub the bottom of the multicooker and the sides with a piece of oil, no more than a third of the entire height. Immediately put the saucepan in its place.

2. Put eggs in a bowl, add sugar and you can immediately put sour cream.

3. Beat all three ingredients with a mixer for two minutes.

4. Add flour and ripper to sour cream. Beat for another minute.

5. Pour the dough into a saucepan that was previously greased.

6. Close, bake for 50 minutes.

7. Then turn over the sour cream and cook for another 10 minutes, no more.

8. We take out the cake, let it cool for now. It is better to place it on a wire rack so that the bottom does not become wet.

9. For cream, you just need to stir the powder with sour cream. Throw in a pinch of vanilla to enhance the flavor.

10. Cut the cooled cake into two parts and put a thick layer of sour cream on the bottom cake. You can leave it like that for ten minutes, let it absorb.

11. We cover with a second cake, but do not press.

12. Distribute the rest of the sweet sour cream on top and sides. For decoration, we use crumbled cookies or any berries, you can sprinkle sour cream with grated chocolate.

Smetannik in a slow cooker with curd cream

A variant of juicy and tasty sour cream in a slow cooker, which is smeared with curd cream. The cake will be tender if you take fatty cottage cheese. Sour cream is also better to take fat and thick.

Ingredients

300 grams of sour cream;

2 cups of flour;

1 tsp soda, vinegar.

For cream:

0.3 kg of sour cream;

0.3 kg of cottage cheese;

1 cup of sugar.

Cooking

1. Making the dough. Eggs need to be beaten with sugar until fluffy foam, as for a classic biscuit.

2. Add sour cream, stir.

3. We throw the sifted flour along with slaked soda. We stir.

4. Lubricate the capacity of the multicooker from the inside and sprinkle with a spoonful of flour, it will prevent the cake from sticking.

5. We spread the dough, put sour cream on baking. We cook for an hour, then turn the cake over and bake on the same program for another quarter of an hour. Cool down.

6. Grind cottage cheese, you can use a blender. Add all the rest of the cream ingredients and beat a little. We put it in the refrigerator.

7. Cut the cooled cake into three slices. Alternately grease with cream, immediately stack on top of each other.

8. We also coat the cake on top and sides.

9. We stand for impregnation for at least two hours, always in the refrigerator. But it's better to leave it overnight.

Smetannik in a slow cooker with butter

Recipe for sour cream with butter. You can lubricate with any cream, jam, or leave it like a pie. In this case, you can sprinkle the cake with powder or chocolate chips.

Ingredients

0.2 kg of sour cream;

0.28 kg of flour;

0.2 kg of sugar;

0.1 kg of oil;

0.5 spoons of ripper;

Cooking

1. Melt the butter. You can do this in a pan, in a microwave oven, but best of all in a slow cooker. At the same time, we will grease the bowl. Pour in the melted butter and set aside.

2. Combine eggs with sand and beat. It does not take long and hard, it is enough to dissolve all the grains.

3. Add butter, already chilled, to the eggs and spread all the sour cream at once. We stir.

4. Add flour to the sour cream and then pour the ripper. If desired, replace with slaked soda.

5. Put the mixed dough into a greased bowl.

6. We close the slow cooker, bake sour cream for an hour, then you can turn it over and hold it in the same mode for another ten minutes.

Smetannik in a slow cooker with condensed milk

Another recipe for sour cream in a slow cooker, but this time regular condensed milk is added to the dough. White milk is used without additives and cooking.

Ingredients

flour 2 cups;

200 ml (glass) sour cream;

100 ml of condensed milk;

200 grams of sugar;

1 tsp soda.

For cream:

30 grams of oil;

300 grams of condensed milk;

1 tsp instant coffee.

Cooking

1. We take out the oil for the cream immediately into the heat, let it lie down a little.

2. Beat the eggs with a mixer until foamy. Add sugar, beat until the particles dissolve.

3. Add condensed milk, followed by sour cream.

4. Put the flour into the dough at the very end, add soda while stirring. Be sure to extinguish the powder with table or apple cider vinegar, you can use lemon juice.

5. We shift the mixed mass into a greased cartoon bowl, close and bake for an hour.

6. Add a spoonful of water to instant coffee, stir.

7. Next we put the oil, which we had to leave warm in advance. Whisk until fluffy.

8. We introduce white condensed milk into the oil, but not all at once. We add parts. Cream is ready! If someone likes sweeter fillings, then you can pour a little powder.

9. Cool the baked sour cream and cut into cakes. Better if you get 3 pieces.

10. Coat the cakes with coffee cream, cool.

Chocolate sour cream in a slow cooker

A variant of the most delicious sour cream, which is prepared with the addition of cocoa. Cream on sour cream is vanilla, but you can also add a couple of tablespoons of cocoa powder or melted tiles to it.

Ingredients

0.6 kg of sour cream;

0.4 kg of sugar;

1.5 cups flour;

2 tablespoons of cocoa;

1 tsp soda;

Vanilla, oil.

Cooking

1. We rub the form from the miracle saucepan with oil, let us wait in the wings.

2. Beat the eggs and half of the prescription sugar.

3. Add 250 grams of sour cream to them, set aside the rest for the cream.

4. Sift cocoa powder with flour, add to the dough and immediately add soda, be sure to extinguish.

5. Stir and pour the chocolate mass into the previously greased multicooker container.

6. Bake the sour cream cake for exactly an hour. But it’s better to check for a dry stick, since everyone’s multicookers are different.

7. Put on a wire rack to cool. Then cut into 2-3 cakes, as it turns out.

8. Beat the sour cream and the rest of the sugar, do not forget to add a little vanilla for flavor.

9. We coat the chocolate cakes with vanilla cream, remove the sour cream for impregnation.

Poppy sour cream in a slow cooker

For poppy sour cream in a slow cooker, you will need not only poppy seeds, but also nuts. You can take any. The recipe calls for half a glass. This is the amount of already chopped nuts, you can lightly fry the nucleoli.

Ingredients

A glass of sour cream;

0.3 spoons of ripper;

A glass of sugar;

0.5 cups of poppy;

A glass of flour;

For cream:

0.5 cups of nuts;

0.4 kg of sour cream;

4-7 tablespoons of sugar (to taste).

Cooking

1. Mix the sorted poppy with flour and baking powder. It is advisable to sift the flour so that the mass is easier to combine with the dry mixture.

2. We break the eggs. Directly into a large bowl. Add sugar with sour cream.

3. Immerse the mixer and start beating. We do this until all the grains are dissolved.

4. Add flour with poppy seeds, stir.

5. We shift the poppy dough into a cup from the multicooker. Smear evenly so that the layer is the same everywhere.

6. Bake until done. First 50 minutes, then turn over and hold for another quarter of an hour.

7. Take out the poppy seed cake, cool.

8. Just stir sour cream and sugar, adjust the sweetness to your taste.

9. Add nuts to the cream, you can pour a little vanilla.

10. Lubricate the cakes, decorate the sour cream with poppy seeds or nuts. You can sprinkle on both.

The more sugar you add to sour cream, the thinner it will be. Confectioners recommend using powder instead of sand, it dilutes the mass less. Also, professionals use special thickeners for cream, sour cream. At home, you can add a little dissolved gelatin.

Turning the cake in a slow cooker is most often done only for aesthetics. In most cases, the white top is baked. You can always turn the cake over and make a ruddy bottom on top.

The amount of sugar in the cream can be adjusted, taking into account not only your taste, but also the acidity of sour cream. You can add whipped cream to the cream, the mass with them turns out to be more magnificent and strong.

If there is no desire to make a cake, then you can cook sour cream in the form of a pie. To do this, add nuts, raisins to the dough, you can pour a little candied fruit or chopped dried apricots. The same option is preferable to put on the children's table, since it is undesirable to use fatty creams at an early age.

Time: 90 min.

Servings: 6-8

Difficulty: 4 out of 5

Smetannik with chocolate chips in a slow cooker

Perhaps this recipe is one of the easiest ways to cook a biscuit with sour cream in a slow cooker.

This pie has been known since the times of the USSR, when our grandmothers baked it in the oven, almost every minute checking whether the sour cream was ready. The recipe is easy to prepare, both financially and physically, and even a novice housewife can handle it. Or a householder.

With the advent of multicookers, baking has become much easier - after all, this kitchen assistant takes on the lion's share of the work. You just have to read the photo recipe, and follow all the steps step by step.

So, to prepare a delicious and easy sour cream cake in a slow cooker, take the following products:

The energy value per 100 grams of the finished dish, excluding powder, will be 250 calories. Not much for a confectionery, so sometimes such a cake is quite acceptable to prepare for breakfast.

Step 1

In a deep saucepan, carefully beat the eggs with sugar with a mixer, as shown in the photo below.

For the same purposes, it is quite acceptable to use a blender, or a whisk, however, the last one is to beat eggs with sugar for the longest time.

Now, in small portions, pour the wheat flour sifted through a sieve. Mix well until the mixture is completely homogeneous.

Sour cream and baking powder are sent last to the dough. Mix everything well again.

The consistency of the dough for the pie should resemble the dough for pancakes - moderately liquid, moderately thick, without lumps.

The recipe allows the addition of lower fat sour cream if you want to reduce the overall calorie content of the dish even a little.

If it suddenly turns out that there is not enough sour cream, it is permissible to mix it with kefir in equal proportions for the test, but so that the total amount of such a mass does not exceed that specified in the recipe.

On a note: no baking powder on hand? Not scary. You can prepare its analogue. Simply dilute one teaspoon of baking soda with a little bit of vinegar, and pour the mixture into the dough. The cake will turn out just as fluffy as when using regular baking powder.

Step 2

Grease the bowl of the multicooker well with a piece of butter, sprinkle with wheat flour on top. This is done so that the biscuit with sour cream in our slow cooker does not stick to the bottom.

Shake excess flour from the bowl into the sink. Pour the future cake into the bowl of the multicooker.

We close the lid of the magic pot, and we will cook sour cream in a slow cooker on the “Baking” mode for 50 minutes.

On a note: in the absence of wheat flour, ordinary semolina or breadcrumbs are perfect for making a “French shirt”. The procedure is similar - grease the multibowl with oil, sprinkle with semolina or breadcrumbs, gently shake off the excess.

Step 3

While our simple pie is being prepared, you need to prepare the cream. Below is a recipe for the most common cream, consisting of only two ingredients, but you can think of any cream based on sour cream.

For example, you can mix soft cottage cheese, sour cream, vanilla sugar and half a lemon, previously crushed in a blender.

Let's go back to the classic version of the cream. Despite the fact that it is quite simple, the taste is excellent. In a deep bowl, mix sour cream and sugar in equal proportions (see photo).

If our cream recipe seems too sweet for you, you can easily reduce the amount of sugar by half.

The future cream must be whipped until the sugar crystals are completely dissolved. At the same time, the whipping process should not exceed ten minutes, since in this case the sour cream will begin to separate water.

We remove the finished mass in the refrigerator to cool for twenty minutes.

Step 4

When the multicooker signals the end of cooking, carefully remove the cake from the bowl using a steaming container, let it cool slightly (about 5 minutes), and put the light side on the bottom of the multicooker.

We bake for 10 minutes in the “Baking” mode, after which we finally take it out and let it cool completely.

Step 5

Why do we call sour cream both cake and pie in the recipe? Because the resulting cake is universal - you can serve it right away with tea as a pie, or, with a little fiddling, turn it into a delicious cake with a snow-white finish.

Depending on your desire, the cake can be cut into 2 or, if you want to get a taller cake, into 4 parts.

All cakes are alternately smeared with sour cream, in addition to this, the last cake is smeared with cream both on top and on the sides, so that outwardly we get a snow-white cake.

On a note: optionally, along with the cream between the biscuit cakes, you can put additional additives - nuts, candied fruits, or fresh berries. In this case, the recipe does not limit you at all.

Step 6

The finishing touch remains. Grate half a bar of chocolate on a fine grater (see photo), and generously decorate the top of the sour cream to make the cake even more beautiful.

In pursuit, add coconut flakes (however, if you do not like its taste, then you can do without it). You can come up with your own recipe for decorating a dessert, based only on personal tastes.

For example, instead of chocolate, take fresh berries, and then, perhaps, a biscuit with strawberries and sour cream in a slow cooker will become a frequent guest on your table.

See another version of this dish in the video below: