Easter cake in a slow cooker

10 servings
5 hours

Prepare products. As always, for the test, all ingredients must be at room temperature. It is better to sift flour twice.

Soak raisins in hot water for 8 minutes, then rinse in warm water in a colander and dry well on a towel. Go through, remove the tails. Transfer dry raisins and crushed candied fruits to a dry colander, sprinkle with flour and mix. Shake off the excess flour.

We are preparing OPARU. Heat the cream to t 35 & # 039;, the finger is not hot. Pour yeast into a spacious bowl, mix them with 1 tbsp. sugar. Continuing to interfere, gradually pour in all the cream, then introduce 4 tbsp in parts. with a pea of flour.

Stir with a whisk until homogeneous, cover the bowl with a towel and leave for 30-40 minutes in a warm place without drafts. The finished opara will rise with a lush, bubbly cap.

We are preparing DOUGH. In a smaller capacity, break eggs. Add a pinch of salt to the sugar, mix vanillin. Then, stirring the eggs with a whisk, add sugar, followed by melted and cooled butter. Mix everything thoroughly and leave in the heat/on the table/.

After 30-40 minutes, add the egg-oil mixture to the finished steam, mix.

Then add the sifted flour in parts. When it becomes difficult to interfere with the whisk, take a wooden spoon or shoulder blade.

Add the flour as long as it is possible to stir the dough with a spoon. There is no need to knead with your hands, this is a guarantee that do not add excess flour/and you may need it a little more or less/. And leave two pinches of flour - it will be needed later. It should turn out thick and sticky dough, collected in a lump around a spoon.

Lubricate the bottom and walls of the multicooker bowl with vegetable oil. Round the dough and transfer it to a bowl. Include & quot; Multipowder & quot;, select t 35 & # 039;, set time to 1. 20 - turn on & quot; Start & quot;, leave dough to rise . /Open and see no need/.

After the end of the program, there will be a signal - that's when we get the dough, it will double like this.

Transfer the dough to a table slightly floured with flour, add candied fruits and raisins, mix them into the dough. Add 1 tbsp brandy, it's not long to knead, a couple of minutes/here you need the left flour from the total volume/.

This is how to carefully round the kolobok, bending the edges of the dough down so that the finished cake is even.

Rinse the bowl, dry and lubricate again. Transfer the dough into it and put it on the rise again for 35 minutes, mode & quot; Multipowar & quot;, t 35 & # 039;

The dough will increase by 1/2, but there is no need to open the bowl after the signal.

Just turn on the & quot; Baking & quot; mode for 1 hour 40 minutes.

At the end of the program, the cake will look like this - the top does not brown, it should be, but it is baked and will still be covered with glaze. The & quot; Heating & quot; mode will remain on, leave the cake for another 20 minutes in the slow cooker/slightly open the lid, adjusting the pressing with the handle/.

After 20 minutes, we take out the finished cake, turning the bowl onto the tray of the steamer. Cover the cake with a towel and allow to cool. Coat with any glaze of your choice only completely cooled. I covered this cake with protein glaze: beat 1 protein to foam, first at low speeds, then gradually increase. Continue to beat, add parts of 3 tbsp. sifted caster sugar. Add 1 tbsp at the end. lemon juice. The glaze sets quickly, cover immediately.

This is how the cake will be cut. Sweet, fragrant, light dough. Myakish is dense, but tender, does not crumble. According to this recipe, I cooked for the first time and the family really liked the cake. To my taste, he even reminded me of Alexandria, the same creamy, but it cooks much faster.