Hostesses of multicookers were able to appreciate how easily these modern assistants cope with baking biscuit cakes. They always turn out magnificent, soft and gentle. This gave rise to many recipes on how to cook a honey cake in a slow cooker from honey cake. Dessert is not difficult to prepare, and various options of fillings allow you to play with the tastes of the finished product.

Classic honey cook in a slow cooker

The classic honey cake in the oven is made from honey-custard dough and baked in separate cakes. In a slow cooker, this dessert is prepared with their biscuit dough, which allows you to bake it with a minimum of hostess participation in the process.

For a classic honey biscuit, the following products are needed:

  • 5 chicken eggs;
  • 200 g of white crystalline sugar;
  • 5 g of baking powder;
  • 150 g of honey;
  • 200 g of wheat flour.

Many housewives prefer to smear honey cakes with custard, but you can add a little variety to its simple recipe by adding exotic ones in the form of bananas.

Read also:custard honey cake

For this variation of custard you need:

  • 500 ml of milk;
  • 100 g of sugar;
  • 2 eggs;
  • 50 g sour cream or heavy cream;
  • 50 g of flour;
  • 200 g of ripe bananas.

The baking recipe step by step:

  1. Knead the dough with a mixer, combining the products in the following order: first, eggs with sugar, after turning the mass into lush foam, honey is added and the last mixture is flour-baking powder. The density of the mass - suitable for pancakes.
  2. In the greased bowl of the multicooker, cakes are baked for 50 minutes, the “Baking” mode. After it cools down on the grate and dissolves into several non-thick layers.Since different models of multicookers have unequal technical characteristics, baking honey biscuit for the first time you need to set the time specified or recommended by the corresponding program, and in the baking process itself, increase or decrease it if necessary.
  3. For custard, grind eggs, sour cream and flour with sugar. Pour milk into this mixture and boil everything over low heat until thick. Then cool.
  4. Kill the ripe bananas with a blender in a puree, which is combined with the cooled custard base. With the resulting cream, coat the cakes and sides of the honey cake.

Chocolate honey cake

Honey and prunes have become almost a classic combination in cakes, but a delicious chocolate note in a honey biscuit will make the taste of ready-made pastries only richer. To prepare such a pastry masterpiece will not be a big deal if there is a crock-pot on the farm.

For chocolate-honey biscuit and cream you will need:

  • 5 selected chicken eggs;
  • 570 g of granulated sugar (of which 330 g for cream);
  • 150 g of liquid honey;
  • 30 g of cocoa powder;
  • 5 g of baking powder;
  • 3 g of salt;
  • 320 g sifted flour;
  • 600 g of fat sour cream (it is better to take a home-made product);
  • 150 g of prunes.

How to bake a chocolate honey cake in a slow cooker:

  1. Without dividing the eggs into yolks and proteins, beat them with a mixer, gradually adding the required amount of sugar, until a light foam mass is obtained.
  2. Separately, prepare a dry mixture of loose ingredients for the dough (baking powder, cocoa, salt and flour). It must be carefully mixed, for example, with an ordinary whisk, so that all components are evenly distributed in the flour.
  3. In a foamy nogogol-mogul, continuing to beat, pour honey, and then introduce a loose mixture in small parts.
  4. Transfer the finished dough into the greased multicooker bowl and cook in the “Baking” mode. Depending on the power of the unit, it may take 60 minutes or more. The readiness of the cake will help determine the toothpick.
  5. For a creamy layer, beat the sour cream with sugar. Beating should begin at low speeds, gradually increasing them. Sugar should also be added in parts, not all at once.
  6. After cooling the chocolate biscuit on a wire rack, cut it into three to four cakes. Collect the cake, stacking the cakes on top of each other, pre-coating them with cream and sprinkling with prunes. Decorate the top and sides after coating to your taste. Chocolate honey cake with sour cream is ready.

It is interesting:honey cake - classic recipe with custard

On kefir

Delicate, airy and incredibly lush it turns out a honey sponge cake on kefir. The finished cake baked in a slow cooker can easily be divided into 4-5 layers, which allows you to collect them in a high honey cake.

The list of ingredients for kefir cake:

  • 5 eggs;
  • 400 ml of kefir of any fat content;
  • 300 g of sugar;
  • 150 g of honey;
  • 5-7 g of baking soda;
  • 390-400 g of flour.

For the layer between the cakes should be taken:

  • 380 g of condensed milk;
  • 200 g butter;
  • 150 g dried apricots;
  • 150 g of raisins;
  • 150 g of prunes;
  • crushed nuts or crumbled crumb cookies.

The algorithm for baking:

  1. Pour liquid honey and kefir mixed with soda into the foam of eggs and sugar. After that, sieve in small portions through a sieve and stir in the flour.
  2. Send the finished mass, reminiscent of the thickness of the dough for fritters, to the greased multicook and bake until dry with a toothpick in the “Baking” mode. Cool and cut into several equal layers.
  3. For a layer, beat the butter with condensed milk, and chopped dried fruit finely, or twist through a meat grinder.
  4. The first to put on a dish is a cake with the top unsightly not baked side, grease it with cream, sprinkle with a mixture of dried fruits. Repeat the same steps with the remaining cakes.
  5. Sprinkle crumbs on top of the cake. Soak the dessert for 5-6 hours at room temperature, and then put it in the refrigerator.

How to cook a velvet honey cake?

The name "velvet" itself speaks of the texture of biscuit cake baked according to this recipe. A light, almost elusive coffee note in the taste makes the pastries unlike the other mead.Despite all the capriciousness of the biscuit dough, in a slow cooker it will never fall.

It is interesting:honey cake with sour cream

The velvet honey biscuit dough is kneaded from:

  • 5 chicken eggs;
  • 300 g of sugar;
  • 150 ml of boiling water;
  • 10 g of instant coffee;
  • 150 g of honey in its liquid state;
  • 100 ml of vegetable oil;
  • 5 g of soda;
  • 300-350 g of flour.

For a cake with such a rich taste, it makes no sense to make a complex cream, a layer with boiled condensed milk from:

  • 380 g of boiled condensed milk ("toffee");
  • 200 g of soft butter.

How to bake a honey cake in a slow cooker:

  1. In a glass or cup, brew instant coffee with boiling water and leave to cool completely.
  2. Carefully so that not a drop of the yolk gets into the proteins, separate the eggs. Beat the whites and a half of the recipe amount of sugar into a lush, smooth and shiny mass.
  3. In a separate container, beat the yolks with the remaining sugar. As a result, the mass should become more magnificent and brighter. Introduce honey, coffee, vegetable oil, soda, and last but not least flour, into whipped yolks.
  4. In almost finished dough in three or four doses, with maximum care, use a spatula to mix the protein foam.
  5. Pour the fluffy dough into the multi-assisted bowl greased with vegetable oil and bake using the appropriate option. With a gadget power of 1000 watts, 40 minutes is enough. If power is less, more time will be required.
  6. For a cream, it’s enough to just beat soft butter with a mixer, adding two to three tablespoons of condensed milk.
  7. To coat the cake that has cooled down and spread out into several layers, cream with cream, garnish with crumbs on top and keep in the refrigerator for a certain amount of time so that the cream sets well.

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