Biscuit with poppy seeds and cherries in a slow cooker. Biscuit in a multicooker Ingredients for the dough
Ingredients for the dough:
- 3 eggs
- 3 tbsp. poppy seeds
- 4 tbsp. Sahara
- 125 g butter
- 5 tbsp. wheat flour
- 1/2 tsp. soda (quench with 1 tbsp. 9% vinegar)
For cream:
- 150 g condensed milk
- 150 g sour cream with a fat content of 20-25%
For decoration:
- 70 g white chocolate
Poppy seeds are quite widely used in making desserts. This amazing product has both fans and detractors. Some people don’t like the fact that these small grains constantly come across and crackle on their teeth, but for others it’s the pleasant crunch and amazing taste of poppy seed pastries.
Poppy poppy cake in a slow cooker will certainly appeal to all poppy lovers, and preparing it according to this recipe is very simple and quick. The base is regular biscuit dough with the addition of a small amount of butter. The poppy seed cake comes out very soft and porous and absorbs the cream well. As a result, the cake turns out tender, moist and well soaked. And white chocolate shavings perfectly complement and highlight the taste of the dessert.
You can decorate the cake with poppy seeds to your taste - coconut, dark or white (as in our recipe) chocolate, nuts, almonds, berries. Any deviations from the recipe with types of cream are also allowed - regular sour cream whipped with sugar is perfect; It will be delicious to soak the cakes in cognac or add it to the cream. If you wish, you can not make a cake, but simply bake a poppy seed cake and serve it as a pie - it will also be delicious. In my culinary experiment I used sour cream with, and I admit to all readers of the site that the experiment was a success and the cake turned out to be incredibly tasty. Therefore, I recommend this simple recipe to absolutely everyone.
I prepared the poppy seed cake in the VES Electric SK-A12 multicooker using the “Baking” mode. So let's get started.
Cooking method
Prepare everything needed for the test.
Separate the whites from the yolks. Set the yolks aside for now.
Beat the whites with a pinch of salt. After the first foam appears, slowly add sugar without stopping whisking. Continue the process until the proteins acquire the consistency of stable, solid peaks.
Add the yolks one at a time, beating vigorously with a mixer. The mass will be very fluffy, with a pleasant creamy color.
Add poppy seeds, pour in melted butter. Add soda slaked with vinegar. Gently mix with a spoon until all ingredients are evenly distributed.
Sift the flour, mix carefully again so that there are no lumps. The required consistency of the dough is like thick sour cream, but it should remain airy.
Grease the multicooker with oil and pour in the prepared dough. Set the “Baking” program, time 35 minutes.
Cook for the allotted time with the lid closed. Then turn the poppy seed cake onto a steamer rack and cool.
Using a sharp knife or thread, cut the poppy seed cake into two equal parts. If you try really hard, you can make not two, but three cake layers.
Prepare products for cream and decoration. It is better to take sour cream as fatty as possible.
Mix sour cream with condensed milk and beat with a mixer until fluffy.
Place the cake on a plate and pour half of the cream. Distribute evenly.
Cover with the second cake layer on top. Decorate the cake with grated white chocolate.
Let the poppy seed cake soak well in the refrigerator. Serve with tea, coffee, cocoa or just warm milk.
As you can see, this poppy seed cake bakes very quickly in a slow cooker and requires little cooking time. We can say that this is an ideal option for lazy housewives. Bon appetit!
Today I will talk about how to bake a sponge cake with poppy seeds using a slow cooker. Sponge cakes have a porous and airy structure. A light cake can be supplemented with products that will be clearly visible in it. These ingredients include poppy seeds, chocolate, raisins and other similar ingredients.
In this recipe, poppy seeds are poured into the dough. This product does not need to be specially prepared, as is the case with poppy seed filling for pies. It is introduced in a dry form, which allows it to be evenly distributed throughout the entire mass. If we talk about quantity, then poppy seeds are usually poured to taste. If there is a lot of it in the dough, the cake will become darker.
The biscuit contains butter; it is added to the dough in melted form. Due to this ingredient, the cake ends up being buttery, aromatic and not dry.
It is preferable to use premium wheat flour for this baking. It must be sifted through a fine dry sieve. This will not only remove small debris, but also fill the product with oxygen, and this affects the airiness of the biscuit.
Ingredients for making sponge cake with poppy seeds
- Chicken eggs – 3 pcs.
- Poppy seed – 2 tbsp.
- Butter – 100 g.
- Baking powder – 10 g.
- Vegetable oil – 1 tsp.
- Sugar – 1 tbsp.
- Wheat flour – 1 tbsp.
How to cook sponge cake with poppy seeds in a slow cooker
Poppyseed sponge cake is very easy to prepare in a slow cooker. First of all, you need to take the butter from the refrigerator and cut it into small pieces. Then melt in a water bath and set aside to allow the liquid to cool slightly.
Beat raw eggs in a deep bowl until smooth. 
Gradually add a glass of sugar to the egg mixture and stir with a mixer. 
Pour poppy seeds into the liquid base and stir until smooth. 
Now you can add melted butter to the dough. 
Pour in the baking powder packet and stir thoroughly with a spatula. 
Add sifted flour in small batches, you should get a homogeneous dough. 
Grease the bottom and sides of the bowl with oil and pour the biscuit dough into it. 
Under the lid, the biscuit is baked for 1 hour with the “Baking” program turned on. Next, you need to open the lid to prevent condensation from dripping onto the finished baked goods. 
Place the warm sponge cake with poppy seeds on a plate; you can sprinkle it with sugar and chocolate chips. Or serve with boiled condensed milk or caramel. You can also make a poppy seed cake if you coat the cakes with cream. Bon appetit! 
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
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)
- Cherry from jam - 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 in whipped cream, decorated with colored coconut flakes and drops of chocolate glaze.
