Cake in a slow cooker on dry yeast

12 servings
2 min

In warm milk, dilute the yeast, add 2-3 spoons of flour and 1 tsp of sugar, mix, let go in the heat for 20 - 30 minutes. While the opara is ripening, you need to beat the eggs with the sugar finished. Mix in a deep cup of opara, beaten eggs, add salt and vanillin. Gradually introduce flour, knead soft dough. Then, in the bowl itself or on the table (where you feel more comfortable), stir the butter into the dough. Gradually, first creamy, then sunflower. We return our dough back to the bowl, cover it with a towel or cling film. We put a bowl of dough in a warm place. My dough came up in about 4 hours. A bowl of dough was just on the table. The cake dough should work well, so don't rush to start baking. Let it settle well. Pour raisins with boiling water for 10-15 minutes, drain water, dry raisins. Stir steamed raisins into the matching dough. Grease the bowl of the slow cooker with any oil, lay out the dough. Insert the bowl into the slow cooker, turn on the heating for 20 - 25 minutes, then turn off the MW and allow the cake to increase two to three times (from 40 minutes to 1 hours). Pour in the cake with raisins in the panasonic slow cooker in the "baking" mode for 60 + 40 minutes. We don't turn the cake over. After the first signal, we do not open the lid, immediately add another 40 minutes. It happens that the slow cooker does not immediately go into baking mode due to overheating, you need to wait a minute and try again. Cake with raisins in the slow cooker is ready. We decorate the cake with protein glaze and confectionery sprinkles.