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Biscuit cake in a slow cooker

Cooking recipes / Top Picks / Homemade cakes

10 servings
1 hour 40 min

Wheat flour - 250 g, Eggs - 4 pcs., Sugar - 1 pack., Vanilla sugar - 10 g, Chicken eggs - 3 pcs., Powdered sugar - 200 g, Dark chocolate - 100 g, Cognac - 50 ml, Syrup - 2 tbsp.

Biscuit products

Separate proteins from yolks

With a mixer, beat proteins to stable peaks

Without stopping to beat, introduce sugar and vanilla sugar in parts.

Then one at a time we introduce the yolks and continue to beat.

Last of all, we introduce flour in small portions, and we cook dough with a mixer.

Grease the bowl of the slow cooker with oil and pour out the dough.

Set the program & quot; Baking, time 1 hour 10 minutes.

Let the slow cookers execute the program and get the finished biscuit. Let it cool

While the biscuit cools, we cook the cream and soak.

For cream you will need proteins, separate them from the yolks. We will beat the proteins, and the yolks will be useful for other purposes.

Beat proteins with powdered sugar in a water bath. beat to stable peaks

For impregnation, mix cognac with any fruit syrup.

Cut the biscuit in half.

Soak the bottom cake with syrup

Then grease it with protein cream and sprinkle with grated chocolate

Place the second half of the biscuit on top. Place protein cream on top, sprinkle with grated chocolate, decorate with cherries and pieces of chocolate.

Let the cake soak for 2 hours and you can feast on dessert.