Slavyanka cake
Votes: 2
Time: 1 hour.
Complexity: average
Complexity: average
A recipe for making the Slavyanka cake with butter cream and chocolate glaze in a slow cooker.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Sponge cake
- 2 eggs
- 1 cup of sugar
- 1 glass of kefir
- 125 g margarine (melt, cool)
- 1.5 cups flour (sifted)
- A pinch of salt
- 2 level tablespoons of cocoa
- 1 teaspoon of baking soda
- 2 tablespoons of vinegar
- Vanillin
Impregnation
- 1.5 glasses of any juice
Cream
- 200 g soft butter
- 5 tablespoons of condensed milk
- 5 tablespoons of dry milk
- Vanillin
- A handful of finely chopped prunes
- A handful of any toasted nuts
Glaze
- 100 g chocolate (finely broken)
- 3 tbsp. spoons of full fat milk
We recommend
Recipes with similar ingredients: eggs, kefir, flour, cocoa, vanillin, condensed milk, prunes, walnuts, chocolate
Cooking the dish according to the recipe:
- Beat eggs with sugar using a mixer, add kefir, margarine, flour, cocoa, salt, soda, vinegar, vanilla, mix, beat again.
- Grease the multicooker bowl with vegetable oil, pour in the dough, and smooth it out with a spoon from the center to the edges. Bake for 1 hour on the "Bake" setting. Cool in the bowl, then cut into 3 layers.
- The cream should be prepared immediately before assembling the cake: beat the butter, condensed milk, powdered milk, and vanilla with a mixer. Add the prunes and mix well.
- Place the first layer of cake, spoon in some juice, spread with cream, and sprinkle with some of the nuts. Do the same with the second layer of cake. Moisten the inside of the third layer of cake with juice, place it on top, and press down.
- Melt the chocolate and milk in a double boiler, cool slightly, and spread it over the top and sides of the cake. Decorate with any sweets you have in the house, or simply sprinkle with nuts. Refrigerate for 3-4 hours. The layers will remain soft and the frosting will be firm.
Categories:
recipe / Multicooker / Desserts / Cakes / Russian cuisine
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