Biscuit with cocoa, cinnamon and black currant in a multicooker
8 servings
90 minutes
This biscuit with cocoa, cinnamon, and black currant is a delicate, aromatic treat with a rich flavor. It combines the velvety chocolate hue, the spicy warmth of cinnamon, and the refreshing tartness of currants. Such a dessert is perfect for cozy family tea times and festive evenings. The recipe's origins lie in Russian cuisine, where berry pastries have always held a special place. Prepared in a multicooker, this biscuit turns out airy and infused with natural berry freshness. Its light texture makes it a wonderful accompaniment to coffee or tea. Additionally, thanks to the black currants, it is packed with vitamins and beneficial microelements, turning the sweet treat into something more than just dessert.
1
Grease the slow cooker mold with butter. You can also cook in the oven. Sprinkle the bottom of the mold with 1 tablespoon of sugar.
- Butter: 10 g
- Sugar: 150 g
2
Beat 3 eggs with a mixer, gradually adding sugar until peaks form. Whipping time is 10 minutes.
- Chicken egg: 3 pieces
- Sugar: 150 g
3
Mix cocoa, cinnamon, flour, and baking powder. Gently fold the dry ingredients into the beaten eggs in small portions from top to bottom.
- Cocoa: 20 g
- Cinnamon: to taste
- Wheat flour: 110 g
- Baking powder: 0.5 teaspoon
4
Gently mix 1 cup of berries with the dough, without destroying the whipped airy consistency.
- Currant: 400 g
5
Pour the batter into the mold. Sprinkle the remaining cup of berries on top.
- Currant: 400 g
6
Bake in the multicooker on the 'baking' mode for 1 hour.
7
In the oven, first for 15 minutes at 120 degrees. Then for 45 minutes at 150 degrees. Remove when ready.