Poppyseed cake with condensed milk and white chocolate in a slow cooker. Poppy sponge cake with orange zest in a slow cooker Method of preparing poppy seed sponge cake in a slow cooker
Today I will talk about how to bake a sponge cake with poppy seeds using a slow cooker. Sponge cakes have a porous and airy structure. A light cake can be supplemented with products that will be clearly visible in it. These ingredients include poppy seeds, chocolate, raisins and other similar ingredients.
In this recipe, poppy seeds are poured into the dough. This product does not need to be specially prepared, as is the case with poppy seed filling for pies. It is introduced in a dry form, which allows it to be evenly distributed throughout the entire mass. If we talk about quantity, then poppy seeds are usually poured to taste. If there is a lot of it in the dough, the cake will become darker.
The biscuit contains butter; it is added to the dough in melted form. Due to this ingredient, the cake ends up being buttery, aromatic and not dry.
It is preferable to use premium wheat flour for this baking. It must be sifted through a fine dry sieve. This will not only remove small debris, but also fill the product with oxygen, and this affects the airiness of the biscuit.
Ingredients for making sponge cake with poppy seeds
- Chicken eggs – 3 pcs.
- Poppy seed – 2 tbsp.
- Butter – 100 g.
- Baking powder – 10 g.
- Vegetable oil – 1 tsp.
- Sugar – 1 tbsp.
- Wheat flour – 1 tbsp.
How to cook sponge cake with poppy seeds in a slow cooker
Poppyseed sponge cake is very easy to prepare in a slow cooker. First of all, you need to take the butter from the refrigerator and cut it into small pieces. Then melt in a water bath and set aside to allow the liquid to cool slightly.
Beat raw eggs in a deep bowl until smooth. 
Gradually add a glass of sugar to the egg mixture and stir with a mixer. 
Pour poppy seeds into the liquid base and stir until smooth. 
Now you can add melted butter to the dough. 
Pour in the baking powder packet and stir thoroughly with a spatula. 
Add sifted flour in small batches, you should get a homogeneous dough. 
Grease the bottom and sides of the bowl with oil and pour the biscuit dough into it. 
Under the lid, the biscuit is baked for 1 hour with the “Baking” program turned on. Next, you need to open the lid to prevent condensation from dripping onto the finished baked goods. 
Place the warm sponge cake with poppy seeds on a plate; you can sprinkle it with sugar and chocolate chips. Or serve with boiled condensed milk or caramel. You can also make a poppy seed cake if you coat the cakes with cream. Bon appetit! 
Ingredients for the dough:
- 3 eggs
- 3 tbsp. poppy seeds
- 4 tbsp. Sahara
- 125 g butter
- 5 tbsp. wheat flour
- 1/2 tsp. soda (quench with 1 tbsp. 9% vinegar)
For cream:
- 150 g condensed milk
- 150 g sour cream with a fat content of 20-25%
For decoration:
- 70 g white chocolate
Poppy seeds are quite widely used in making desserts. This amazing product has both fans and detractors. Some people don’t like the fact that these small grains constantly come across and crackle on their teeth, but for others it’s the pleasant crunch and amazing taste of poppy seed pastries.
Poppy poppy cake in a slow cooker will certainly appeal to all poppy lovers, and preparing it according to this recipe is very simple and quick. The base is regular biscuit dough with the addition of a small amount of butter. The poppy seed cake comes out very soft and porous and absorbs the cream well. As a result, the cake turns out tender, moist and well soaked. And white chocolate shavings perfectly complement and highlight the taste of the dessert.
You can decorate the cake with poppy seeds to your taste - coconut, dark or white (as in our recipe) chocolate, nuts, almonds, berries. Any deviations from the recipe with types of cream are also allowed - regular sour cream whipped with sugar is perfect; It will be delicious to soak the cakes in cognac or add it to the cream. If you wish, you can not make a cake, but simply bake a poppy seed cake and serve it as a pie - it will also be delicious. In my culinary experiment I used sour cream with, and I admit to all readers of the site that the experiment was a success and the cake turned out to be incredibly tasty. Therefore, I recommend this simple recipe to absolutely everyone.
I prepared the poppy seed cake in the VES Electric SK-A12 multicooker using the “Baking” mode. So let's get started.
Cooking method
Prepare everything needed for the test.
Separate the whites from the yolks. Set the yolks aside for now.
Beat the whites with a pinch of salt. After the first foam appears, slowly add sugar without stopping whisking. Continue the process until the proteins acquire the consistency of stable, hard peaks.
Add the yolks one at a time, beating vigorously with a mixer. The mass will be very fluffy, with a pleasant creamy color.
Add poppy seeds, pour in melted butter. Add soda slaked with vinegar. Gently mix with a spoon until all ingredients are evenly distributed.
Sift the flour, mix carefully again so that there are no lumps. The required consistency of the dough is like thick sour cream, but it should remain airy.
Grease the multicooker with oil and pour in the prepared dough. Set the “Baking” program, time 35 minutes.
Cook for the allotted time with the lid closed. Then turn the poppy seed cake onto a steamer rack and cool.
Using a sharp knife or thread, cut the poppy seed cake into two equal parts. If you try really hard, you can make not two, but three cake layers.
Prepare products for cream and decoration. It is better to take sour cream as fatty as possible.
Mix sour cream with condensed milk and beat with a mixer until fluffy.
Place the cake on a plate and pour half of the cream. Distribute evenly.
Cover with the second cake layer on top. Decorate the cake with grated white chocolate.
Let the poppy seed cake soak well in the refrigerator. Serve with tea, coffee, cocoa or just warm milk.
As you can see, this poppy seed cake bakes very quickly in a slow cooker and requires little cooking time. We can say that this is an ideal option for lazy housewives. Bon appetit!
I suggest making poppy seed cake in a slow cooker. The sponge cake turns out to be quite large - you can safely cut it into 3 layers and coat it with your favorite cream, getting an excellent cake. Or you can simply pour chocolate glaze on top - it will turn out no less tasty and beautiful.
A very good biscuit in the sense that by spending a relatively small amount on products and putting in very little effort during the cooking process, everyone will end up with an excellent biscuit.
A simple recipe for sponge cake with poppy seeds in a multicooker of European cuisine, step by step with photos. Easy to prepare at home in 1 hour 5 minutes. Contains only 209 kilocalories.
- Preparation time: 25 min
- Cooking time: 1 hour 5 min
- Calorie Amount: 209 kilocalories
- Number of servings: 8 servings
- Occasion: Dessert
- Complexity: Simple recipe
- National cuisine: European cuisine
- Type of dish: Desserts and baked goods
- Cooking technology: Steamed
- We will need: Multicooker
Ingredients for eight servings
- Poppy 100 g
- Butter 150 g
- Wheat flour 200 g
- Baking powder 1 tbsp. l.
- Sugar 1 tbsp.
- Chicken eggs 3 pcs.
Step-by-step preparation
- To prepare poppy seed cake we need poppy seeds, flour, sugar, eggs, baking powder, butter.
- Combine sugar and eggs.
- Beat until fluffy. The mass should increase in volume and lighten.
- Add dry poppy seeds.
- Stir in melted and cooled butter.
- Stir in sifted flour and baking powder.
- The dough is ready.
- Place the dough in a buttered multicooker bowl (I have a Polaris multicooker).
- Bake for 65 minutes on the “Baking” setting.
- After finishing baking, immediately remove the biscuit from the mold, turning the multicooker bowl over onto the steaming bowl.
An unusually successful option for baking in a slow cooker is poppy seed cake. It has an airy, finely porous texture and a very rich poppy taste.
This sponge cake can easily be cut into 3-4 layers, which are then layered with your favorite cream - you will get an excellent homemade poppy seed cake. The height of the finished poppy seed cake (depending on the size of the multicooker bowl) can vary from 5 to 8 centimeters. In my scarlett it turned out to be 6 centimeters high.
By adding a baking powder, not only the number of eggs used is reduced, but the result is always pleasing - the sponge cake does not settle under any circumstances. It remains tall and elastic without changing shape, even after complete cooling.
Poppy sponge cake in a slow cooker
Products:
Whole wheat flour – 200 grams
Chicken eggs – 3 pieces
Butter – 150 grams
Granulated sugar – 1 cup (200 ml)
Poppy – 100 grams
Baking powder – 1 tablespoon
Let's prepare the necessary ingredients for making poppy seed cake. Melt the butter and cool (leave a teaspoon for greasing the multicooker bowl).
Break the chicken eggs (don't forget to wash them thoroughly and wipe them dry) into a bowl and add granulated sugar to them.
Using a mixer (blender, food processor, or, in extreme cases, a whisk or fork), beat the eggs with sugar until the latter is completely dissolved. As a result, the mass should turn white and increase 3-4 times.
Add and mix everything.
Pour in the melted butter and mix everything again.
Now combine the flour with baking powder, then sift them into the liquid mixture. Stir until smooth for a couple of minutes.
This is how the dough turned out - in thickness it is like medium-fat sour cream.
Grease the multicooker pan with oil and pour the dough into it. Set to bake on the Baking program for 65 minutes.
Here is the finished poppy seed cake in the slow cooker. Immediately (still hot) remove it using the steam insert.
Let it cool in this state.
Transfer to a suitable plate or dish and serve to your family! Poppyseed sponge cake with milk, kefir, tea or coffee is very tasty. Jelly and compotes go well with it.
Believe me, you are unlikely to be able to make a cake, since the sponge cake will “scatter” in an instant!
The dish was prepared in the Scarlett multicooker
Many associate poppy seed filling in pies with childhood, and I am no exception. Perhaps the fact is that in my childhood there was not such a variety of desserts, and my grandmother baked pies with poppy seeds and lingonberries in a Russian oven when I came to the village for the summer. Returning from my grandmother’s, I always puzzled my mother with my requests - either I should have some horns with milk, or manna, or a pie with poppy seeds, and that it would certainly be the same as my grandmother’s. Of course, mom couldn’t do the same. Still, the oven cannot be compared to a Russian oven. But you can already try cooking something similar in a slow cooker.
Ingredients:
- Poppy – 100 g.
- Butter – 150 g.
- Eggs – 3 pcs.
- Wheat flour – 200 g.
- Sugar – 1 tbsp.
- Zest of one orange
- Baking powder – 1 tbsp.
Method for preparing poppy seed cake in a slow cooker
What is also interesting about this recipe is that with virtually no liquid in the dough in a slow cooker, it still turns out to be a sponge cake, and not a dry shortbread dough. Dense, slightly moist, still warm, but definitely a sponge cake. This is another advantage of a multicooker - in it, some of the usual baked goods acquire a completely different taste and with it a second life.
I start cooking: first I take the butter, melt it - I usually do this in the microwave and leave it to cool. I take eggs and mix them with sugar. Beat with a mixer until the mass lightens and doubles in size, then add poppy seeds and mix well.
Pour in the melted and cooled butter in a thin stream, continuing to stir.
I mix the flour with baking powder and pour it into the dough using a sieve mug, mixing actively so that no lumps form.
Let me remind you that you should always sift the flour. Even if you are confident in its quality. This is not done at all in order to remove foreign impurities, although this is a related factor; first of all, when sifting, the flour is saturated with air and mixes better with the baking powder. This is also important when baking.
And the final touch. I take a fresh orange, wash it, wipe it and rub it on a fine grater. The top bright layer of orange peel is easily peeled off with a grater and you get a handful of fragrant zest. I put the zest into the dough and stir until smooth.
When the dough is finally ready, I pour it into a well-greased mold (you can also sprinkle semolina on top). Just 65 minutes of baking and the poppy seed cake is ready. I take it out right away - still hot, using the steam insert, and cool it on it. I serve it warm to the table, cut into large pieces - I really like the way baking with poppy seeds looks. The pie is very beautiful when cut, and the poppy aroma that comes from it is simply enchanting and the first piece is always followed by a second.
And you can cut the sponge cake into several cake layers - the cake comes out very tall - soak the cake layers with cream, and pour chocolate glaze on top. The cake will turn out very tasty and original due to the poppy component.
Poppyseed sponge cake is prepared in the Polaris 0517AD multicooker.
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Total comments 7:
Marina, after you beat the eggs with sugar, add the poppy seeds, and then the butter. Sorry, but this point has been missed. Let's write it down now :)
When is poppy seed added to the dough? I've read it several times and still don't see the answer.
Thank you for the recipe! I made a biscuit and now I’m eating it on both cheeks!
Thank you for the wonderful and simple sponge cake recipe. The first time I made it with raisins instead of poppy seeds, and added ground cinnamon to the dough! The aroma, taste, color - just class!! My husband is delighted! He said that this is the most delicious thing he has ever eaten, and most importantly, all the products are natural! Today there will be a continuation - a sponge cake with poppy seeds according to the same Favorite recipe! )
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