Honeybee in slow cooker simple

8 servings
4 hours

How to make a simple honey cooker in a slow cooker? This cake is light enough to cook. Start by preparing the necessary ingredients for the dough. Take the flour of the highest grade, large eggs, selected.

Put honey and soda in a saucepan, cook over low heat, stirring, until a dark golden hue appears. The appearance and taste of honey can affect the taste of ready-made cakes. For example, eucalyptus, adds mustard, and floral - sweetness. The mass will first turn white, then begin to darken. Remove the saucepan from the heat and cool the mass slightly.

Whisk the eggs with sugar into a lush air mass, it should have a lot of bubbles.

Add the honey and soda and whisk everything again.

Sprinkle the sifted flour in small portions.

Stir the dough with a spatula from top to bottom to avoid settling. The first portions of flour can be mixed with a mixer at low speed, and then with a spatula. It is important not to lay siege to the mass. It should remain airy and slightly coarse while stirring.

Pour honey dough into the bowl of the slow cooker.

Bake the cake in "Bake" mode for about 65 minutes. It is better not to open the lid during baking. The exact baking time depends on the brand of your slow cooker. After the signal, without opening the lid, leave the biscuit on heating for another 10 minutes.

The finished biscuit should be high enough, fragrant and porous. Remove the cake from the bowl and leave to cool at room temperature. If you are going to leave the cake for the night, and collect the cake in the morning, it is better to wrap the cooled biscuit in cling film.

Cut the cooled biscuit into 3-4 cakes. My biscuit turned out to be semicircular and I decided to keep the upper rounded cake as part of the cake. If you wish, you can remove it.

Now make sour cream. Sour cream for cream must be taken fatty, from 25% and above. I have 30%.

Whisk cold fatty sour cream with sugar until fluffy. The cream should be non-liquefied, medium density. If your cream is very liquefied when whipping, you can save the situation by adding 1-2 tbsp. l of gelatin dissolved in 30 ml of water. Put the cream in the refrigerator for 30 minutes before applying to the cake. The cream will thicken enough.

Assemble the cake, generously blurring the cake with sour cream.

Fold the cakes on top of each other.

Now make butter cream with boiled condensed milk. Butter should be room temperature, so take it out of the fridge beforehand.

Whisk the butter at room temperature with a mixer of good, gradually adding the boiled condensed milk. The cream turns out to be quite dense, it keeps its shape well.

Brush the top and sides of the cake with butter cream with boiled condensed milk. If desired, you can leave some of the butter cream to decorate the cake.

To sprinkle the sides of the cake, take any crushed nuts. I have walnuts, but any other will do.

Sprinkle the sides of the cake with nuts.

Transfer the leftover butter cream into a pastry bag with the "closed star" attachment and deposit a few rosettes. On top of each rose, I put a round chocolate Martian. Garnish the cake with mint and berries if desired. Before serving, it is advisable to hold the cake in the refrigerator for at least 2 hours. Enjoy your meal!