Hello my dear lazy sweet tooth!

I brought you a new recipe for a lazy cake, which went down in history, or rather, in a whole story, thanks to him, I got.

I suddenly had a birthday that I did not want to celebrate in a noisy company. But I have small children and I decided to arrange a holiday with candle blowing for them.

So I got the idea of preparing a simple cake, and what it all resulted in, you can read from this post of mine for one culinary group on Facebook.

So, we managed to save the cake with superhuman efforts and, thanks to this, now we have a wonderful recipe - a light cake in a slow cooker with sour cream.

Recipe

Dough (for one cake):

200 gr sour cream (10% fat)
200 gr sugar
2 eggs
400 gr flour
1.5 tsp baking powder for dough
vanilla sugar or vanillin
50 gr butter
1 st. tablespoon cocoa powder (for dark crust)

Cream:

400 g sour cream
150 g powdered sugar,
½ tsp vanilla sugar or a drop of vanilla extract

For decoration: chocolate, fresh berries and fruits, nuts, etc.

Cooking cakes:

While the cake is baking, prepare the cream. I love sour cream because it is very tender and perfectly soaks the cakes. But for this cake, any will do. You can just beat a jar of condensed milk with a pack of butter. Finely chopped walnuts go very well with this cream. They can be added directly to the cream and used for decoration.

Cream preparation:

It is advisable to take sour cream for cream fatter. I took sour cream with high fat content in the store, at least 30%.
In order for the sour cream to whip up easier and be lush, use powdered sugar instead of sugar.
Sour cream before whipping should be very well cooled and drained. To do this, line a colander with a double layer of gauze, put sour cream on it and leave to strain for 3-4 hours. After that, refrigerate the sour cream.
Next, put the sour cream in a bowl in which it will be whipped, put in ice water.
Add powdered sugar and vanilla and beat until fluffy.
When the cakes are completely cool (it is better to cover them with a towel so that they do not dry out), cut them lengthwise and grease with cream. When laying, alternate dark and light layers. I got three from each cake.
If desired, you can put pieces of fruit or berries between the layers.

I had a summer cake, so I decorated it with fresh berries and chocolate chips.

And this weekend I made another version of this cake.

We went to the dacha, I baked one cake in advance and took it with me, and instead of the filling I took a jar of Kurd. Didn't even have to drink. I just cut it lengthwise into several cakes (3-4 turns out), smeared it with curd and put it back together. While cutting, you can scrape some crumbs and sprinkle it on top. Decorate with lemon slices. Alas, I didn’t have time to do anything, just lubricate and assemble) They’ve already devoured everything. And the dough is perfect. Crumbly and delicious. Can be lubricated with anything or so it is)

Here is such a cake - easy to prepare, but leaving a lot of room for imagination with filling and decoration.

Enjoy your meal!

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 refrigerator 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.

Smetannik is a very tasty pie, easy to prepare and does not require much hassle. Sour cream is baked in a slow cooker as quickly as in ovens in the days of our mothers and grandmothers. A simple sour cream is whipped in a couple of minutes. And if you beautifully decorate the finished sour cream with fruits and berries, then you get a real sour cream cake! The texture is very soft, airy and porous! The taste of sour cream, despite its simplicity, is exquisite. In addition, sour cream is much less high-calorie than pies with butter or cream cream.

Ingredients:

For test:

Flour - 1 stack.
Sugar - 1 stack.
Sour cream - 1 stack.
Egg - 2 pcs.
Baking powder - 2 tsp
Butter for greasing the mold

For cream:

Sour cream 25% - 1 stack.
Sugar - 1 stack.

For decoration:

Strawberries and grapes

Cooking sour cream in a slow cooker

So. I put sour cream in a saucepan (by the way, you can use low-fat sour cream for the dough), sugar, flour, baking powder and eggs.

Beat with a mixer until smooth. The dough should turn out like pancakes.

Lubricate the multicooker bowl with butter and sprinkle with flour.

I pour the dough into the bowl, turn on the slow cooker in the Baking mode, the cooking time is 50 minutes. I'm baking a biscuit.

At this time, in a separate bowl, mix thick sour cream and sugar.

I beat with a mixer until the sugar crystals are almost dissolved (but not more than 10 minutes, since sour cream can separate water). I put the cream in the fridge.

When the biscuit is baked on one side, I take out the bowl from the multicooker, let it cool for literally 5 minutes and turn the cake over to the other side using the steamer container. I bake for another 10 minutes on the Baking mode.

Then I take out the finished biscuit, put it on a plate and let it cool completely.
When the biscuit has cooled, I cut it into two cakes. If you want the cake to be tall, you can bake another sponge cake so that 4 cakes come out in the end. Here, increase the number of ingredients and bake a thicker biscuit - I do not advise it, it may not be baked in the middle and burn on the outside.

I take out the cream from the refrigerator, spread the first cake, cover it with the second.

Then I carefully pour the cream on top so that it flows along the edges, and at the same time distribute it with a spoon. I wipe the excess cream from the plate with a napkin. I decorate sour cream with sliced strawberries and grape slices.

It is better to put the finished sour cream in the refrigerator and let it soak overnight (10-12 hours). Then it will be just super soft and gentle!

Smetannik is perfect for a family or holiday tea party. Enjoy your meal!

Smetannik is cooked in the Redmond RMC-M20 multicooker.

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Total comments 53:

The recipe is nothing. The cake is not baked, the cream is too liquid. Product translation

Diana, the cream should be liquid, it's sour cream! Here the cream is needed to impregnate the cake more, and not for the layer. And the fact that the cake is not baked - perhaps these are the features of your multicooker. I have everything baked.

If you want to whip a thick cream from a store estimate, you need to remove excess liquid from it, such sour cream is called “vertical”. Cover the colander with double-folded gauze so that the ends hang down, pour sour cream, tie the ends and hang for several hours. Usually, this procedure is best done at night, it whips up perfectly. Just take sour cream with a margin of 1 glass more, because the liquid will go away. Good luck! :)))

Diana specifically indicated the model for you (its power is 800W) if you need to make time adjustments less, I have the author’s multicooker twice cheaper and everything is okay, even I bake bread ... it depends a lot on flour and sour cream (if you took sour cream, then the author is not to blame

it’s a pity, but the biscuit didn’t bake, ... I baked according to your recipe twice, the first time I decided that it was my own fault, but I tried it again, and ... .. one disappointment. The recipe has not been finalized

The cream is definitely needed for impregnation. Diana, what kind of multicooker do you have? Even in my Panasonic this sour cream is baked. But not an hour, but an hour and a half I bake it.

Catherine:

Totally agree with Diana's comment!

Catherine:

Write, please, in the recipe specifically how much of what in grams. I really want to cook, but everyone's glasses are different ....

Ekaterina, I measured the products with a standard glass of 200 gr. (like a "faceted glass" from Soviet times).

The cake turned out very thin (not like in the photo). Opened the lid - fell quickly ((

And how does it taste?

I bake such sour cream all the time, only I lay down one egg. And I knead the dough gradually and with a spoon, and not with a mixer. First I mix sour cream with sugar, then I add an egg - I mix it, then I add flour with 1 teaspoon of soda and knead the dough. Grease the bowl with oil, pour out the dough and bake for 1 hour. In ten minutes I turn off the multicooker, but I do not open the lid. Then I take it out, turn it over on a dish and sprinkle the top with coconut flakes. I don’t soak this cake with anything, I like it better that way. It turns out very airy.

I baked sour cream yesterday, I don’t know how anyone did it, I did it well, the biscuit was baked with a bang, I stood overnight soaked, and ate it instantly. Thanks for the recipe.

I have everything in redmond m110

Irina. I have a multicooker - a Redmond RMS M 110 double boiler. Probably like you. The baking time without closing the steam release valves is the longest 35 minutes. How long did you cook?

here you have a man appeared ... ... an amateur cook)
recipe - SUPER)
Thanks
everything turned out ... ... delicious)
cartoon—SATURN—analogue—POLARIS

Baked 50 minutes. When she began to turn over, he fell off. I tried to bake another 20 minutes on the other side. As a result, a thin raw cake.

Alexandra:

I did everything according to the recipe. The cake is excellent, airy. Only I have a cartoon with 3D heating, so I didn’t turn it over, it browned well anyway. Thanks for the recipe)

An excellent sour cream turned out, the cake was baked, the cream was semi-liquid - it soaked the cake just magically overnight in the refrigerator. Thank you for the recipe! I have a Redmond RMC-4503 slow cooker, the recipe is well designed for it.

Only translated products!

The recipe is wrong. The cake did not turn out, the crust separated from the cake itself. Something is missing

Great quick recipe! I baked it for dinner, ate half right away and licked my fingers) The sour cream was thick, store-bought - the cream came out very tender! The cake was baked for the standard 45 minutes. on the Baking program, Philips multicooker. Many thanks Author!

Alexandra:

Multicooker-pressure cooker REDMOND RMC-M4504
I baked for 2 hours on the soup mode + turned it over - I didn’t want to bake it in any way, it turned out only the second time - I ruined the first one - I took it out an hour later and turned it over - the donkey and, as it turned out later, turned out to be completely damp inside.
The cream on top did not soak such a dense crust.
It turned out delicious, but to repeat - only if the husband really asks.

Everything worked out, thank you, quickly tasty.

Anastasia:

I made this sour cream, my husband and son loved it. Very tasty and tender. Great recipe.

I baked in a Panasonic multi. The cake immediately sank when it needed to be turned over. it turned out like a gingerbread, the sour cream did not soak. Did not like.

Multicooker Panasonic. The cake was not baked, dropped when opened, became very small. Most likely I won’t soak sour cream, I’ll bake it according to a different recipe

For the first time in my life I hear that it is necessary to turn the cake over. Of course it will fall if it is undercooked. Bake until cooked and disturb him earlier. And take 30% sour cream for cream, you can’t go wrong

Valentine:

The recipe is just wonderful!! The cake turned out to be ruddy, fluffy, elastic!!! And most importantly, quickly and easily!! Thank you very much!!!

Cake class! Thanks for the recipe, I have the Chinese multicooker the simplest and it worked out!

Horror! I have never had such a result in my Panasonic multicooker. Everything turned out as described for many above: the cake didn’t bake, it was blown away, it turned out incomprehensibly, it’s a pity that I didn’t read the comments before, now everything is in the trash ... Well, a lesson for the future so that I don’t rush ...

Waste of time and food! It's a pity ... I do not recommend the recipe!

Now I’m baking, it seems to be working out. Just don’t talk about the excess cream, which is supposedly removed from the plate with a napkin. All decent housewives remove these very excesses with their fingers, and then they bring beauty with a damp napkin :-))))))

Hmm ... I have the wrong multicooker, apparently. I cooked strictly according to the recipe, baked for an hour and a half (!), The top was liquid, after an hour and a half, losing my patience, I turned it off. such. The products are a bit sorry…

Oh, I forgot to say, I have a Philips multicooker.

Very very good recipe. Thanks

Everything is done according to the recipe, but not a cake came out, but some kind of sole! My husband laughed at this “cake” and asked me to throw the recipe into the furnace! What do I do!

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: