Usuba
Honey Cake from a Multicooker
Tender honey cake with condensed milk and cocoa cream. The sponge cake is prepared in a multicooker, then assembled with cream layers and decorated with whipped cream.
- Total
- 90 min
- Standard serving
- 200.1 g
Ingredients
Total 12
Instructions
- 1
Step 1
Sift the flour into a bowl, add salt, baking powder, and cinnamon.
- 2
Step 2
Beat eggs with sugar until fluffy and light. Add honey and continue beating. Gradually introduce flour while continuing to beat.
- 3
Step 3
Grease the multicooker bowl with butter and transfer the dough. Bake in "Baking" mode for about 1 hour 30 minutes. The time may vary depending on the multicooker model.
- 4
Step 4
For the cream, whip the softened butter, add boiled condensed milk and whip. Add condensed cocoa and whip again until smooth.
- 5
Step 5
Cut the chilled sponge cake into 4–6 layers. Spread cream on each layer, including the top layer and the sides. Smooth the surface and place the cake in the refrigerator for 15–20 minutes.
- 6
Step 6
Whip the chilled cream until stiff peaks form, gradually adding sugar. Decorate the cake with whipped cream and dust with cocoa powder. Chill thoroughly before serving.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
