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.
1
Beat the chicken eggs with a mixer, gradually adding 1 cup of sugar and continue beating for 5-7 minutes.
- Chicken egg: 5 piece
- Sugar: 1.5 glass
2
Add a glass of flour and mix well. It will turn out like biscuit dough.
- Wheat flour: 1 glass
3
Add raspberries to the resulting mass and mix gently.
- 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.
- Cream 30% fat: 250 ml
- Sugar: 1.5 glass
- Mascarpone cheese: 500 g
7
Spread the resulting cream on the layers and decorate with berries.
