Multicooker Cake
Description
The baking is simple and quick. This is one of the most successful cakes I have made in a multicooker. The sponge always turns out well and has never let me down. The hardest part of the recipe is waiting for it to cool in the refrigerator; even a beginner cook can handle the preparation process. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Prepare the dough. Take a bowl. Beat the eggs with sugar in it until a fluffy foam forms.
- 3
Step 3
Add vegetable oil, milk. Beat again.
- 4
Step 4
Add flour, cocoa, and baking powder for the dough.
- 5
Step 5
Stir thoroughly with a spoon so that there are no lumps.
- 6
Step 6
Grease the multicooker bowl generously with butter. Pour the batter. Set to the "Bake" mode for 45 minutes. Do not open the lid during baking.
- 7
Step 7
After the audible signal, open the multicooker lid and leave it like that for 20 minutes. Then remove the sponge cake from the bowl, transfer it to a plate and cool.
- 8
Step 8
Make the cream while the sponge cake cools. Remove the shells from the peanuts. Pulse them in a blender. The nuts should be coarsely ground. Set aside one‑third for decorating the cake.
- 9
Step 9
In a bowl, mix softened butter and boiled condensed milk.
- 10
Step 10
Add the chopped nuts. Mix.
- 11
Step 11
Slice the cooled sponge cake into two layers.
- 12
Step 12
Visually divide the cream into two parts. Place one cake layer onto a plate or board. Spread with cream.
- 13
Step 13
Place the second layer on top. Spread the remaining cream over the top and sides of the cake. Sprinkle the sides with the reserved nuts. Decorate the top with grated chocolate. Refrigerate for 2 hours.
- 14
Step 14
After the allotted time, serve the cake to the table.