Raspberry cake in a slow cooker

10 servings

70 minutes

Raspberry cake in a multicooker is a delicate and airy dessert that delights with the rich flavor of ripe berries and the creamy texture of mascarpone. Its roots go back to Russian culinary traditions, where simplicity of preparation and richness of taste are valued. A light sponge made from whipped eggs, flour, and sugar serves as the base of the cake, while fresh raspberries add brightness and freshness. The mascarpone and cream filling makes the dessert velvety, perfectly complementing its tenderness with fruity tartness. This cake is perfect for cozy family tea times as well as festive events where it will be a true table decoration.

Energy value per serving

• Calories: 512.6
• Proteins: 8.3g
• Fats: 32.5g
• Carbohydrates: 46.2g

Ingredients

• Chicken egg: 5 pc
• Sugar: 1.5 glass
• Wheat flour: 1 glass
• Cream 30%: 250 ml
• Mascarpone cheese: 500 g
• Raspberry: 180 g

Cooking steps

1. Beat the chicken eggs with a mixer, gradually adding 1 cup of sugar and continue beating for 5-7 minutes.

   Required ingredients:

   • Chicken egg: 5 piece
   • Sugar: 1.5 glass

2. Add a glass of flour and mix well. It will turn out like biscuit dough.

   Required ingredients:

   • Wheat flour: 1 glass

3. Add raspberries to the resulting mass and mix gently.

   Required ingredients:

   • Raspberry: 180 g

4. Bake in the multicooker (1 hour).

5. Cut the finished sponge cake into 2 parts and let it cool.

6. Cream: whip the cream to a thick sour cream consistency, add the remaining sugar and cheese. Mix everything well.

   Required ingredients:

   • Cream 30%: 250 ml
   • Sugar: 1.5 glass
   • Mascarpone cheese: 500 g

7. Spread the resulting cream on the layers and decorate with berries.