Lemon cake in a slow cooker

To prepare a lemon biscuit cake in a slow cooker, we need the following ingredients: wheat flour, chicken eggs, sugar sugar, baking powder, water, vegetable oil without smell, as well as a couple of large lemons.

First, we will prepare a dry biscuit mixture: mix 200 grams of wheat flour with 10 grams (incomplete tablespoon) of a baking powder, sift through a sieve. How to make a baking powder at home I wrote in this recipe.

After that, it is good for me and dry the lemons (it may need 2-3 pieces — depends on the size of the fruit). Using a fine grater, carefully remove the zest — the upper yellow layer of the peel. Just do not affect the white layer — it gives bitterness. We cut the lemons across into two parts and in any convenient way we squeeze the juice that we filter from the pulp and seeds.

In the dishes for the batch of dough, pour 150 grams of sugar and add crushed lemon zest to it.

We rub everything with a spoon, a fork or a whisk, so that the lemon zest better gives its aroma to the finished cake.

Next, we break 5 chicken eggs into the bowl. I use medium -sized eggs (closer to large) — 50-55 grams each.

Beat chicken eggs with lemon sugar with a mixer at high speed to a dense light foam for about 5-7 minutes. Depending on the type and power of the mixer (manual or stationary, as mine), you may need different times, but in the end you should get a very air mass, which increases several times, and resembles a condensed milk in consistency. The height and porosity of the finished lemon biscuit depends on the quality of whipping.

Then we add a refined vegetable (I have sunflower) oil (leave 1 teaspoon to lubricate the multicooker bowl or baking molds). Gently interfere with the oil in the egg mass.

Finally, we sift the flour mixed with a baking powder.

You need to mix such a dough carefully, but at the same time quite quickly-we stick it with a spatula from below-up, as if folding. Never, under no circumstances, do not prepare a biscuit dough in a kitchen combine — nothing good will come of it! The correct dough for lemon biscuit is gentle, lush, air. It holds shape and flows lazily from the shoulder blade with a wide ribbon.

Lubricate a multicooker or a baking dish with vegetable oil (we left a teaspoon) and pour our dough into it. Bake a lemon biscuit in the baking mode (in my multicooker for 50 minutes). If you have a more powerful device, it may be enough for 35-40 minutes, so at the end check readiness by opening the valve quickly (not a lid!).

The finished biscuit cupcake is light, fluffy, airy and unusually aromatic.

Let him stand in uniform for a couple of minutes, then take it hot with the help of an insert for steaming.

Here is such a tall and delicious handsome man from this recipe. But, in fact, this is a lemon biscuit, and we need a pie, so we generously saturate the warm pastries with lemon syrup.

To prepare lemon syrup, we need simple drinking water, granulated sugar and lemon juice that we have already squeezed. I managed to get 80 milliliters of juice out of 2 large lemon.

We heat the water (you can pour from the kettle), dissolve sugar in it, add lemon juice and mix everything well until sweet crystals dissolve. In total, it turns out a little less than 400 milliliters of syrup, but another time I will make it even more so that the pie is not juicy, but directly humid.

Before the impregnation, it is not at all necessary to cool either the syrup or the biscuit — the baking will not get wet and will not turn into porridge. You can water it from a spoon (this is how I did at the beginning), but it is most convenient to pour lemon syrup into a small jug and pour it directly from it. It is not necessary to pierce the biscuit with a toothpick for better absorption of liquid — it already absorbs everything.

Well, a fragrant, delicate, juicy lemon pie cooked in a slow cooker is ready. You can sprinkle it with powdered sugar or decorate with lemon slices — call your relatives to drink tea!

By the way, for lack of multicooker, you can prepare a lemon cake in the oven. Take a not very wide round (square or rectangular) baking dish (best 21-24 centimeters) and cook pastries at 170-180 degrees 40-45 minutes, checking the readiness of a wooden toothpick. Polynochka, thank you very much for this fragrant and very tasty order. Prepare for health and pleasant to you appetite, friends!