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Shortcake in a slow cooker
10 servings1 hour 40 min
Wheat flour - 350 g, Chicken eggs - 1 pc., Margarine - 200 g, Sugar - 100 g, Baking powder - 10 g, Sour cream - 400 g, Eggs - 1 pc., Sugar - 100 g, Potato starch - 4 table, Strawberry - 200 g, Apples - 200 g
Shortbread Products
First, remove margarine from the refrigerator and hold it at room temperature for 2-3 hours, mash the softened margarite with sugar. 
Add flour and grind everything into crumbs. 
Add the egg and cook the dough. We form a ball and send it to the refrigerator for 15 minutes. 
Filling products. Pre-thaw strawberries and apples. 
In a separate dish, mix with a mixer: sour cream, sugar, egg and 2 tablespoons of starch. 
The resulting mixture will be poured over the berries. 
Pre-roll strawberry berries in 2 tablespoons of starch, so as not to flow and spoil the appearance of the pie. Add the thawed apples and stir everything again. Try to ensure that the berries and fruits are wrapped in starch. 
Put shortbread in the bowl of the slow cooker, form high sides. When baking, the cream rises, so when forming the sides, the rise must be taken into account. lay out the berries and apples. 
Pour in the cream. Turn on the program & quot; Baking & quot;, set time 1 hour 20 min. 
Do not take out the finished pie right away, but let it cool (I had it in the refrigerator overnight). Remove using a steaming tin. 
Slightly dry the cooled cake with cocoa powder. Cut into portions. 
Enjoy your meal!