You can make a beautiful birthday cake at home, even in slow cooker. This method is ideal if you do not have an oven, as well as in summer heat when you don’t want to turn on the oven, or if you have little experience in baking and you are afraid that the cakes may burn. After all, with slow cooker, even if you forget about the cake, nothing with it will happen. And to turn a simple vanilla cake into a spectacular and a bright holiday treat, like a scattering of confetti, you just just need a multi-colored sprinkle. Add it to the dough for cake, and also sprinkle on the entire surface of the finished cake after after you coat it with butter cream. Share with friends: 
Time: 2 hours. 45 min Difficulty: easy Portions: 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Cakes
- 1.5 tbsp. flour for cakes
- 3 tbsp. l multi-colored decorative topping + optional for topping
- 2.5 tsp baking powder
- 1/4 tsp soda
- 3/4 tsp salt
- 110 gr. butter at room temperature
- 1.5 tbsp. powdered sugar
- 1 tsp vanilla extract
- 1 large egg at room temperature
- 0.5 tbsp. sour cream
- Special equipment: kitchen thread; slow cooker volume of 6-8 liters.
Butter cream
- 4.5 tbsp. powdered sugar
- 330 gr butter at room temperature
- 1 vanilla bean cut in half
- 2-3 tbsp. l fat cream
Recipes with similar ingredients: confectionery flour, confetti, butter, icing sugar, vanilla extract, eggs, sour cream, vanilla pod cream
Recipe preparation:
- Sprinkle a cake mold 18 cm in diameter with sides 8 cm high. Cover the bottom of the mold with parchment and sprinkle paper.
- Cakes: in a medium-sized bowl, whisk the flour, colored powder, baking powder, soda and salt.
- In a large bowl with a mixer, beat the butter until pale yellow, 2 minutes. Add icing sugar and whisk at high speed until a light and lush mass is obtained, 3-4 minutes. Add vanilla and egg, scrape the mixture from the sides of the bowl and continue whisking until creamy, about 2 minutes (mixture at first it will look curled up, but it will become uniform after 1-2 minutes of whipping).
- Reduce the mixer speed to low and add flour in 3 passes mixture, alternating it with sour cream in 2 sets, starting and ending dry ingredients.
- Put the dough in the prepared form and level it surface.
- Place two pieces cross-on-cross on a clean work surface. threads 45 cm long. Put the form with the dough on the thread, then cover shape with a clean kitchen towel and tuck its ends down. Take 2 ends of one thread and tie them in a tight knot on top of the form. Repeat with the remaining piece of thread, so that you have we got two handles of thread, for which you can hold and lift form with cake.
- Install the grill inside the multicooker and add 2 tbsp. water. Take the form by the handles and place it in the multicooker. Following manufacturer’s instructions, close the lid and prepare the slow cooker to work. Set the pressure cooker mode and cook at high pressure of 40 minutes.
- After completing the pressure cooker cycle, follow the instructions. pressure release manufacturer and wait for completion quick reset cycle. Be careful not to burn yourself with the remaining steam, unlock and open the lid.
- Remove the cake from the multicooker. Cut the thread and expand cake, and then transfer it to the wire rack. Let the cake cool in shape for 30 minutes, then put on a wire rack, remove the parchment and let cool completely.
- Turn the cake back down again. Long serrated knife cut off the top of the cake so that its surface becomes smooth. Cut the cake horizontally in half to get 2 cake (Cakes can be baked a day before assembly.) Wrap tightly in a plastic film and leave at room temperature.
- Oil cream: whisk with a mixer at high speed icing sugar and butter until light and lush mass, about 5 minutes. Scrape the vanilla seeds from the pod into the mixture, then add 2 tbsp. l cream and keep whipping on high another 1 minute speed, adding more cream if necessary obtaining a pasty consistency.
- Put 1 cake on a cake stand or a large plate. Put on top 1.5 tbsp. butter cream. Dispense cream with a pastry spatula or the back of the spoon in an equal layer to the very edges of the cake. Put the second cake on top. Distribute remaining butter cream over the entire surface and sides of the cake. By if desired, sprinkle the cake with colored sprinkles.
