Wet Easter cake - bake in a slow cooker

Kitchen appliances and utensils: crock-pot, kitchen scale, sieve, bowl, deep plate (for dried fruits), paper towel, mixer, soup ladle, stewpan.

Ingredients

Step cooking

1. First you need to slightly warm 250 ml of milk. It should not be too warm, but only slightly so that the yeast dissolves. Next to warm milk, add 2-3 tbsp. l sugar, 12 g dry yeast and 2 ladles of sifted wheat flour, and then mix the ingredients. By consistency, the dough should turn out like a pancake.
   
2. The dough should be placed in a slow cooker, set the yogurt mode and hold for half an hour at 35-40 degrees.
   
3. While the dough is in a warm place, melt 125 g of butter and let it cool slightly. Also prepare 2 eggs so that they are not too cold (preferably at room temperature). All dried fruits that you decide to use must be thoroughly washed and dried. In a separate bowl or bowl of the mixer, beat 2 chicken eggs at room temperature, gradually add 200 g of sugar, without ceasing to beat the eggs. Also add vanilla and a pinch of salt to the eggs and sugar. Beat the ingredients for 3-4 minutes.
   
4. Add the melted cooled butter to the egg-sugar mass and mix again with a mixer.
   
5. After the oil is evenly mixed with other ingredients, send dried fruits and candied fruits to the test, and then beat the mixture at minimum speed.
   
6. Combine the dough with the prepared dough, mix, then enter the remaining amount of sifted flour in several stages, constantly mixing to avoid lumps.
   
7. Lightly pour your hands with vegetable oil and mash the dough directly in the multicooker bowl, then put it back in a warm place for an hour and a half. After you take out the dough, put your hands in sunflower oil and knead the dough again. The bottom of the multicooker can also be slightly oiled before baking. Once again, put the dough in a warm place for 30-35 minutes.
   
8. After the dough has stood for a bit, you can, without opening the lid of the multicooker, start baking Easter cake. It must be cooked at 160 degrees for an hour and a half. After the time has passed, check the readiness with a toothpick and let the Easter cake cool.
   
9. Now you need to cook the icing. In a deep bowl, beat 2 squirrels and start whipping them, at the same time add salt on the tip of the knife, 1 tbsp. l lemon juice and 6-7 tbsp. l sugar, keep whipping. You should have a white and thick glaze for decoration.
   
10. Grease the cake with the finished glaze and sprinkle with confectionery powder or decorate as you wish.
    

Video recipe

If on the eve of Easter you do not want to spend the whole day in the kitchen by the stove, then we recommend that you familiarize yourself with this video recipe. In the video presented, the author will tell you how to bake a delicious cake in a slow cooker without using a lot of dishes, as well as saving your own time.

Other recipes for Easter cakes