Cake in a multicooker
Description
Over time I adapted the family recipe for the multicooker. It is very convenient and simple. The sponge always turns out tall and fluffy, whatever kind of jam you use. In this recipe I used chokeberry jam; it works best for this cake. I would also recommend black currant or blueberry jam. If you want to serve the cake sooner, soak both halves with sweet tea or coffee, then spread the frosting. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Put the jam in a bowl. Add baking soda. Mix and leave at room temperature for half an hour.
- 3
Step 3
After the time has elapsed, stir the mixture. The jam will have noticeably increased in volume. Add the eggs. Stir.
- 4
Step 4
Add the flour, baking powder, and cocoa. Add the flour in portions. Because jam varies in consistency, you may need more or less flour. Go by the consistency of pancake batter.
- 5
Step 5
Grease the multicooker bowl with a thin layer of oil. Place the dough in it. Turn on the “Bake” mode for 45 minutes.
- 6
Step 6
After the audible signal, check whether the cake layer is done. If the skewer shows no signs of raw batter, transfer the layer to a plate. If the layer is still moist, turn it over and bake for another 15 minutes.
- 7
Step 7
Cool the cake layer thoroughly. Using a knife or thread, cut it into two parts.
- 8
Step 8
Make the cream. Whip the sour cream with boiled condensed milk.
- 9
Step 9
Pierce each piece in several places with a fork. Spread cream on both halves.
- 10
Step 10
Assemble the cake, spread the top generously with cream. Sprinkle with cocoa. Leave at room temperature for 1.5 hours.
- 11
Step 11
Serve the cake with your favorite drinks.