Marble biscuit in a slow cooker

This easy homemade recipe uses ingredients such as chicken eggs, granulated sugar, wheat flour and unsweetened cocoa powder.

So, let's start preparing the marble sponge cake by breaking the eggs into a suitable bowl and filling them with sugar. By the way, I want to say that you can beat everything not only in a stationary processor (like mine — a planetary one), but also with a hand mixer. What is the advantage of the first: you have completely free hands while whipping — you can sift flour and cocoa, grease the mold with butter. If possible, if you often bake, buy yourself such a useful device.

You need to beat the eggs with sugar for quite a long time — about 10 minutes. A thick, stable mass should form (I can’t say that this is foam, since the mixture, although fluffy, is quite thick). The eggs will turn white and the sugar will completely dissolve. It is impossible to beat (that is, overbeat) eggs with sugar, so it is better to do it longer.

Pour sifted wheat flour into the mixture and mix it in with a tablespoon or spatula. Movements should not be chaotic, but from bottom to top. In other words, we scoop the dough from the middle and run a spatula along the bottom to the walls, as if folding the dough. We do this all in a circle — from the center to the edges.

It is clear that the dough will settle somewhat after such manipulations — this is normal. But it will not be liquid — check the correct preparation using a wide belt. That is, when you pour the dough into the mold, it flows out in a wide stripe-ribbon.

Now separate a little less than half of the dough and transfer it to another bowl. Pour in the sifted cocoa powder and mix it into the dough using similar movements.

This is all done in literally a minute.

Now grease the multicooker bowl (or baking dish) with a small amount of butter or vegetable oil. Alternately place dough of different colors into the mold: a spoonful of white, a spoonful of chocolate.

Now take a skewer (you can use a roll stick) and stick it into the dough. With chaotic but neat movements we mentally draw patterns. But not for long, otherwise the two types of dough will mix, and this will result in a marble pattern.

Bake the marble sponge cake on the Baking mode for 50 minutes. If you have a more powerful multicooker, check readiness after 35-40 minutes.

We take out the finished biscuit using the steaming insert — just insert it into the bowl and turn everything over together.

When the biscuit has cooled completely, it can be cut. If you plan to make a cake, let it rest for at least 6 hours, preferably overnight — otherwise it will crumble immediately after baking. By the way, such biscuits can be frozen for future use — they are no different from freshly prepared ones.

Fans of airy baking in a slow cooker can also look into the recipe for chocolate sponge cake — very simple, but tasty and aromatic.