Curd cake pp in a slow cooker. Cake with cottage cheese in a slow cooker. Cottage cheese and semolina cake

Making cottage cheese cake in a slow cooker is not that difficult. Moreover, the faithful assistant - the multicooker - will do almost everything itself. Although no, you will have to find a little desire for the cupcake, flavor it with a pinch of hard work and season it with patience. Then you are guaranteed to go crazy delicious dessert and an incredibly interesting evening. After all, the whole family gathers to the aroma of baking, like moths to a flame.

And it’s very good if our simple recipe serves as an excellent finishing touch to a real family dinner. Over a cup good tea and a piece fragrant cupcake on a plate, you can have a fun chat with the whole family at one table - this is no joy for the hostess. All that's left to do is cook. That's what we'll start doing now. By the way, don't forget about the mixer. Without it, it will be difficult to bring the dough to a homogeneous consistency, and this is an important point in the preparation of any confectionery product.

Curd cake in a slow cooker

Ingredients:

• flour - 400g;
• sugar - 200g;
• eggs - 3 pcs;
• cottage cheese - 200g;
• butter - 150g;
• sour cream - 2 tbsp;
• baking powder - 1 tsp;
• powdered sugar.

How to cook:

1 Melt the butter and add sugar. Beat for 3 minutes with a mixer.

2 Break the eggs and add sour cream. And again with the mixer, beat the mass. The work is not dusty, but exciting.

3 As soon as the foam of the beaten eggs appears on the surface, add the cottage cheese. And again the mixer! Ruthlessly grind the cottage cheese briquette, bringing the mass to a homogeneous consistency. There should be no lumps.

4 Mix flour with baking powder and sift. Slowly add it, without ceasing to beat. By the end, the dough should become thick, homogeneous and even tight.

5 Grease a bowl and add the dough. Gently level with a spatula, select the baking mode and bake 1 hour 45 minutes. Approximate time. For each multicooker, the baking duration should be selected individually.

6 It is better to take out the finished cake when it has cooled down. Otherwise, it can be broken, it is very delicate. Having taken it out, sprinkle it powdered sugar. Decorate with pieces of fruit or berries.

The finished cake has a soft, slightly moist texture. It is very tender and great for dessert. The finished cake should be stored in a plastic bag to prevent it from drying out. However, there is an opinion, and not without reason, that these are unnecessary. You don't have to store it for a long time - it's very tasty. Bon appetit.

Curd cake with raisins in a slow cooker

Curd cake- this is delicious, and the cottage cheese cake with raisins, cooked in a slow cooker, is divine. It's hard to imagine best breakfast than a piece of this cake with a cup of strong coffee. Delicate taste, pleasant aroma, airy texture - this is not a complete list of the characteristics of the cupcake that you will get by using this recipe. Such a cake is not only very tasty, but also extremely healthy, since it contains cottage cheese. If you are not a big fan of cottage cheese in its pure form, then your body will thank you very much for the dose of calcium that it will receive along with a piece of the cake.

Ingredients:

• Wheat flour – 200 gr.
• Butter – 150 gr.
• Granulated sugar – 200 gr.
• Egg - 3 pcs.
• Cottage cheese – 200 gr.
• Raisins – 4 tbsp.
• Soda – ½ tsp.
• Vanilla sugar – 10 gr.
• Baking powder – ½ tbsp.

How to cook:

1 Leave the butter in a warm place for a while until it becomes soft and pliable. Place it in a bowl, add regular and vanilla sugar, then beat. This can be done with a regular whisk or mixer. If you choose a mixer, be careful not to overbeat the butter. The correct consistency is when a smooth, fluffy mass has formed.

2 Add the remaining ingredients to the resulting butter-sugar mixture: beat in the eggs, add baking powder, cottage cheese, soda and mix until smooth.

3 Sift the flour and add it to the dough. Mix well. Our dough will have a runny consistency.

4 Add the raisins to the dough last. You need to prepare it first: wash it thoroughly, dry it, dust it with flour and add it to the dough.

5 Pour the dough into the prepared multicooker bowl, which is already greased with oil.

6 Set the “Baking” mode for 70 minutes.

The cooking time for the cake needs to be controlled. Perhaps 70 minutes will not be enough to cook it and additional time will be needed. Grandma's old method will help us check the degree of readiness: we pierce the cake with a match or a toothpick and check whether the dough sticks to the wood. Even if the cake is already ready, but you want it to brown on all sides, you can turn it over and turn on the multicooker for another 20 minutes. The cake is equally delicious warm or cold. The amount of ingredients indicated in the recipe is enough for 8 servings. Eat for your health!

Chocolate curd cake in a slow cooker

This recipe will tell you how to make chocolate cheesecake in a slow cooker. I really love my multicooker, and I never get tired of experimenting and preparing new and new dishes with its help. My family is already accustomed to the fact that evening tea is always accompanied by some delicious pastries from my own production. I’m always happy to share successful recipes, so let’s start preparing chocolate cake in a slow cooker. The recipe is interesting because we do not mix all the ingredients, but prepare a chocolate cake with curd filling.

Chocolate dough goes very harmoniously with cottage cheese. This cupcake can be prepared on occasion - for the arrival of guests, or without - just to pamper your beloved family. A slow cooker can generally work wonders with simple products, and if you also cook according to good recipe, as in our case, we will not get baked goods, but simply a miracle. The dough will never stick to the pan and will bake perfectly. It will definitely fit, become fluffy and covered with a golden brown crust.

Ingredients:

For the test:

• Butter – 100 gr.
• Cocoa powder – 3 tbsp.
• Wheat flour – 150 gr.
• Granulated sugar – 150 gr.
• Baking powder for dough – 15 g.
• Eggs – 2 pcs.

For filling:

• Granulated sugar – 50 gr.
• Cottage cheese – 300 gr.
• Eggs – 1 pc.
• Wheat flour – 50 gr.
• Vanillin – 10 gr.

How to cook:

1 Let's start preparing the dough: melt the butter. There are at least two methods that can be used. The first one was used by our grandmothers, the second one is more modern: it will help us with this water bath or microwave. Just put the oil in the microwave for 20-25 seconds.

2 When our butter is melted, add cocoa powder and mix thoroughly.

3 Beat the eggs into a separate bowl, add granulated sugar and beat.

4 Combine the egg-sugar mixture and the cocoa butter mixture.

5 Sift the flour and add it to the dough along with the baking powder. Knead the dough and set it aside for a while. We won't need it until the filling is ready.

6 Let's start cooking curd filling. Place in a separate bowl all the ingredients required to prepare the filling: cottage cheese, egg, poppy seeds, sugar, vanillin.

7 Mix the products thoroughly. Did you get a homogeneous mass? Great, the filling is ready.

8 Grease the multicooker bowl with oil. We coat both its bottom and walls. This will eliminate the risk of the cake sticking to the bowl.

9 Place in a bowl chocolate dough, level it with a spoon or silicone spatula.

10 Place the filling on top.

11 Close the multicooker, set the “Baking” mode and turn it on for 65 minutes. Baking time may vary depending on the power of your multicooker.

For a while we can forget about the cupcake and go about our business; the multicooker will remind us of it with a sound signal. This means that the time set on the timer has expired. It is important not to forget to check the readiness of the cupcake; a match or toothpick will help with this. If the cake is ready, you need to remove it from the bowl, and the steam pan will help us with this. We put it on the bowl and turn it over. Voila, our cupcake is already in a plastic form.

It's best served cold. This amount of ingredients is enough to prepare 8 servings of cake. If you are preparing a cupcake for some kind of celebration, you can decorate it on top using fresh fruits or chocolate. A frosted chocolate cupcake can turn even the most ordinary evening tea party into a real celebration. Your family will definitely appreciate your efforts. Try other types of cooking using our recipes!

Bon appetit!

Curd lemon cake in a slow cooker

If you like the combination of sweet and sour taste in baked goods, then the recipe for curd lemon cake, which is prepared in a slow cooker, especially for you. It should be noted that cooking in a slow cooker is pure pleasure. However, it has one feature that you should be aware of and then there will be no unpleasant surprise and reason for frustration: it is not able to make the top part of the baked goods appetizing. golden brown crust. In order for the cake to be covered with a delicious crispy crust on both sides, it should be turned over during the cooking process.

Ingredients:

• Butter - 200 gr.
• Cottage cheese - 400 gr.
• Egg - 4 pcs.
• Granulated sugar - 1.5 tbsp.
• Wheat flour - 3 tbsp.
• lemon - 1 pc.
• soda – 1 tsp. or
• baking powder – 1 sachet
• salt – ½ tsp.

How to cook:

1 Butter or margarine should be left at room temperature for a while, it should become soft. The same should be done with cottage cheese, since when using ingredients that are at room temperature, it is easier to bring the dough to homogeneity.

2 Butter (margarine) should be combined with cottage cheese or curd mass, a mixer will help us mix thoroughly.

3 Beat the eggs into the resulting mass and add granulated sugar. Mix.

4 Let's start with citrus fruits: you need to chop the lemon. You can use only the juice and its zest, however, I prefer to add the whole lemon, it adds taste and aroma. First you need to get rid of the seeds.

5 Soda and salt are added to the lemon. If you decide to use baking powder instead of baking soda, keep in mind that it must be combined with flour.

6 Mix all the prepared ingredients and gradually add pre-sifted flour. We get a preparation for our cupcake, which has a very pleasant smell.

7 Transfer the dough into the multicooker bowl and bake for an hour, the desired mode is “Baking”.

8 The degree of readiness can be checked using a wooden stick.

9 The cupcake can be decorated using cream or berries, however, I never have time to do this, my family eats it instantly, as soon as I take it out of the bowl.
Enjoy your tea!

Please leave a review about the recipe. Did you like the dish?

Calories: Not specified
Cooking time: Not indicated

I suggest you bake a cottage cheese cake in a slow cooker, the recipe with photos will teach you proper cooking. Cottage cheese cake - very delicious pastries, but rather capricious in preparation. If it gets a little broken temperature regime, then the cake will not bake inside and will burn on top or simply will not rise. Whether it’s cooking in a slow cooker. You make the dough, put it in a bowl, set the program, and you can calmly wait for the signal from the device. The cupcake always turns out!

Ingredients:

- cottage cheese – 200 g;
- unsalted butter – 125 g;
- granulated sugar – 130 g;
- vanilla sugar – 10 g;
- chicken eggs, selective category – 3 pcs.;
- lemon zest – 1 tsp;
- raisins – 50 g;
- wheat flour, premium – 250 g;
- baking powder – 1 tsp. with a small slide.

Recipe with photos step by step:

1. Soften the butter at room temperature. This usually takes no more than 20-30 minutes. Just put it in the bowl of a mixer or food processor and “forget” about it for half an hour. During this time, the oil will become soft and pliable, but not liquid. By the way, oil can be replaced with good fatty homemade sour cream. You should not replace a store-bought product; the cake may not turn out soft and fluffy. Then add granulated sugar to the butter, and add vanilla sugar. Instead of vanilla sugar, you can use vanillin (literally on the tip of a knife) or vanilla extract(a couple of drops). Cream the butter and sugar until smooth with a mixer or by hand with a fork or whisk.

By the way, they also turn out very tasty, I advise you to try them.

2. To prepare the cake, it is better to use cottage cheese with medium fat content - 9%, and medium humidity. If the curd is too wet, you will have to add more flour, and the dough will become too viscous for the cake to rise well and become porous. You can use both pasty and granular cottage cheese. The latter must be rubbed through a fine metal sieve to make the curd more homogeneous. If you want to do everything faster, just pass the cottage cheese through a meat grinder with a fine mesh.




3. Add eggs and grated cottage cheese to the butter and sugar.




4. Mix the mixture thoroughly until smooth. For more intensive mixing, you can use an immersion blender or mixer. But if you want grains of cottage cheese to be felt in the cake, mix by hand. Rinse the raisins thoroughly under running water, placing them in a colander. Then transfer to a bowl and pour boiling water over it. After 10 minutes, drain the water and dry the raisins on paper towels. Add to curd dough. Scald the lemon with boiling water and remove a teaspoon of zest from it. Place in bowl with remaining ingredients.






5. Mix flour with baking powder, sift and add to the dough.




6. Mix the mixture thoroughly and place it in the multicooker bowl to make the cake easier to remove, grease the inside of the bowl with butter and sprinkle breadcrumbs. Close the appliance, select the “Oven” mode (“Baking”, “Cake” or similar). Bake the cottage cheesecake in a slow cooker for 40 minutes until done. Baking time may vary slightly depending on the power of your multicooker and settings.




Keep the finished cake on automatic heating for a while, and then you can take it out, cool on a wire rack until warm and try it.

We also invite you to find out how to prepare

We all know about the benefits of dairy products; quite often they are consumed not only in their pure form, but also delicious homemade baked goods are made from them.

If you consider yourself a fan of such baked goods, then you are probably interested in learning how to prepare a muffin with cottage cheese and sour cream in a slow cooker? This delicacy will be highly appreciated by both adults and children, and several cooking variations will allow you to choose the recipe that is right for you and your family.

I would like to immediately note that cottage cheese muffins have a very delicate structure and pleasant taste. They turn out incredibly airy, but at the same time have enough thick crust, which preserves all the aroma of the cupcake inside.

Such baked goods can be stored for quite a long time – several days. There are a huge number of recipes that differ from each other, mainly in the presence of additional components poured into the dough. We have collected the most successful of them for you. Which cooking method you consider optimal depends only on your personal preferences.

Classic recipe for cottage cheese cake in a slow cooker

Ingredients

• — 250 g + -
• — 250 g + -
• — 150 g + -
• - 3 pcs. + -
• — 200 g + -
• Baking powder - 2 tsp. + -

How to make a cottage cheese cake in a slow cooker

1. The oil must first be allowed to stand in a warm place so that it softens. Next, add sugar to it and beat well with a mixer or whisk.
2. We also break our eggs here, without stopping whisking the butter, add them one by one, and not in one mass.
3. Now it's time to add our cottage cheese. Mix our entire mass until it reaches a homogeneous consistency.
4. In a separate container, mix flour and baking powder. Gently mix the powders so that the baking powder is evenly distributed inside.
5. Add the dry mixture to the liquid component and mix thoroughly until all lumps disappear.
6. Grease the multicooker mold with a small amount butter and put our resulting dough into it.
7. We set it to the “Baking” mode, the baking time will take about an hour and a half, this figure depends on the power of your multicooker. When an hour has passed, the cake needs to be turned over to ensure even baking.
8. After the specified time has passed, turn off the appliance, but do not remove the cake for another 15 minutes.

If desired, you can add vanilla sugar or lemon zest. The amount of each is individual, but don't overdo it, as too much of any of them will make your cake too bitter.

Curd cake with sour cream in a slow cooker

If you like softer baked goods, then pay attention to this recipe. Thanks to the addition of sour cream to the dough, your cupcake will turn out very airy and tender.

Ingredients

• Cottage cheese – 250 g;
• Chicken eggs – 3 pcs.;
• Sour cream – 50 g;
• Wheat flour – 350 g;
• White granulated sugar – 200 g;
• Baking powder – 2 tsp;
• Butter – for greasing the mold.

How to bake cottage cheesecake with sour cream in a slow cooker

• Break the eggs into a deep container, for example a bowl, and add our prepared sugar here. Now you need to beat this mass well until a dense white foam forms; to do this, use a mixer or a whisk.

If you have taken fairly hard cottage cheese, then you need to grind it thoroughly so that the consistency of our future cake is as tender as possible. If you use soft cottage cheese, then you can skip this step.

• Now we combine our cottage cheese, sour cream and beaten eggs together, and then mix everything well until smooth.
• Separately, add our baking powder to the flour and mix them gently. Pour this dry mixture little by little into a container with liquid and stir constantly.
• When the consistency of our dough has become homogeneous, you can start baking.
• Grease the sides of the baking pan with butter. Using a spatula or spoon, place the dough inside this bowl and place it in the multicooker.
• We set the “Baking” mode and leave our cupcake to cook for 80 minutes.
• After an hour, turn it over so that the crust is uniform.

The finished cake can be sprinkled with powdered sugar or covered with glaze. You can also decorate it fresh berries and whipped cream - the scope for imagination is limitless!

Cupcake in a slow cooker: recipe with cottage cheese and chocolate

Ingredients

• Cottage cheese – 250 g;
• Chicken eggs – 4 pcs.;
• White granulated sugar – 150 g;
• Cocoa powder – 30 g;
• Butter – 100 g;
• Chocolate – 1 bar;
• Baking powder – 10 g.

How to make cottage cheese-chocolate cake in a slow cooker

1. First we need to make the chocolate butter mixture. To do this, melt our tiles and butter in a water bath and mix everything well.
2. In a separate container, beat the eggs and sugar, after a few minutes of beating, add our chocolate mass, continue mixing.
3. Add flour, baking powder and cocoa, do all this and at the same time knead our dough.
4. Grind the cottage cheese (if it is soft, then do not do this), add to the resulting dough.
5. When the mass has acquired a homogeneous consistency, you can set it aside and start preparing the mold.
6. Grease the inside of the multicooker bowl with butter, and then put our dough into it.

7. Place the pan back and set the “Baking” mode. This cake takes about one hour to prepare.

When you hear the signal, do not rush to take out the resulting dessert, let it stand for another 10 minutes with the lid open.

If the resulting curd cake in the slow cooker is a little dry, you can use impregnation to moisten it. You can also cover the cake with regular chocolate icing. The best combination with chocolate is sweet coffee, to which a small amount of cognac has been added.

Bon appetit!

Cottage cheese cake in a slow cooker is very appetizing and moderately airy. It can be made unsweetened - with herbs and other additives. By learning how to make cottage cheesecake in a slow cooker, you will not only fall in love with baking, but also learn some basic cooking tricks.

Chocolate is added in broken pieces to raw dough, and in the finished chocolate cupcake from cottage cheese in a slow cooker it will be like viscous. You can bake with a large cake, filling the entire bowl, or place the workpiece in portions in silicone molds.

Ingredients:

• cottage cheese, medium fat – 300 g;
• oil for greasing the mold - a couple of spoons;
• chocolate – 150 g;
• cocoa powder - 1 tbsp;
• granulated sugar – 200 g;
• egg – 3 pcs.;
• soda or other baking powder - 1 tsp;
• flour, grade 1 - 200 g;
• vanilla or cinnamon - chips;
• baking butter – 150 g;

Cooking steps:

1. Grind the melted butter, eggs, cottage cheese and sugar until smooth.
2. Combine dry ingredients.
3. After kneading to a uniform consistency, fill the bowl or molds halfway with dough, put a piece of chocolate, and add the rest of the curd mixture on top. Bake the curd cake in a slow cooker for no more than 40 minutes.

Curd with rum

Ingredients:

• crumbly cottage cheese – 500 g;
• kefir – 3 tbsp;
• sugar or powder – 0.5 tbsp;
• egg – 3 pcs.;
• flour – 1.5 tbsp;
• olive or other oil – 100 g;
• baking powder – 1 tsp;
• vinegar, lemon juice – 1 tbsp;
• flavoring (rum, vanilla) – bunch;
• dried fruits - 100 g;
• rum – a couple of tablespoons;
• decor for serving (powder, cream).

Preparation:

Orange

Before the piece orange cake no one can stand.

Ingredients:

• fat cottage cheese – 0.5 kg;
• sugar, honey – 0.5 tbsp;
• egg – 3 pcs.;
• white, Wheat flour– 50 g;
• oil for lubricating the mold;
• salt - a couple of pinches;
• orange – 1-2 pcs depending on size.

Preparation steps:

After finishing the baking mode, leave without removing the lid for 10-15 minutes. Serve the most delicious cottage cheese cake (recipe in a slow cooker) cooled, decorated with powder and syrup.

Banana

Ingredients:

• wet cottage cheese – 250 g;
• chicken egg – 4 pcs.;
• flour – 300 g;
• butter – 150 g;
• soda or baking powder - 2 tsp;
• sugar – 1 tbsp;
• flavoring – wood chips;
• ripe banana or baked – 1 pc.

Preparation:

With raisins

Ingredients:

• soft, fatty cottage cheese – 500 g;
• sugar – 150 g;
• egg – 3 pcs.;
• flour – 220 g;
• butter or margarine – 120 g;
• raisins – 100 g;
• powder for serving.

Preparation steps:

Lemon cupcake

The recipe makes 8 servings. The cake turns out very tender and is easy to prepare.

Ingredients:

• wet cottage cheese – 450 g;
• flour – 200 g;
• any refined oil for lubricating the bowl;
• sugar – 130 g;
• egg – 2 pcs.;
• baking powder – 1 tsp;
• lemon – 1 pc.;
• powdered sugar for decoration.

Cooking steps:

It is better to soak poppy seeds and raisins in boiling water for half an hour in advance to swell. Then you can drain the water and use it as is, but you can also put it through a blender. If you want the raisins to be distributed throughout the volume and not fall to the bottom of the casserole, you must first dry them and roll them in flour.

Ingredients:

• fat cottage cheese – 250 g;
• sugar – 0.5 tbsp;
• egg – 3 pcs.;
• flour – 1.5 tbsp;
• butter or margarine – 70 g;
• starch - 1/4 cup;
• baking powder – 7 g;
• flavoring - a pinch;
• poppy seeds, raisins - in equal proportions to taste.

Cooking steps:

With poppy seeds and nuts

Ingredients:

• loose cottage cheese – 300 g;
• kefir – 50 g;
• sugar – 70 g;
• egg – 3 pcs.;
• premium flour – 300 g;
• melted butter – 70 g;
• baking powder – 1 tsp;
• flavoring - a pinch;
• poppy – 100 g;
• nuts – 100 g.

Cooking steps:

Cherry

Cherries can be used in any form. But canned and frozen ones are thawed or strained through a colander to remove excess moisture or syrup.

Ingredients:

• medium-fat cottage cheese – 200 g;
• creamy vegetable mixture – 150 g;
• mixture for coating the bowl - a couple of spoons;
• potato or corn starch - 1 tbsp;
• kefir or fermented baked milk – 50 g;
• sugar – 100 g;
• egg – 3 pcs.;
• flour – 200 g;
• soda or baking powder - 1 tsp;
• flavoring - a pinch;
• cherry – 200 g.

Cooking steps:

Unsweetened cottage cheese cake in a slow cooker

The filling of salted cottage cheese with herbs will allow you to prepare a hearty curd pie. Greens can be fresh or frozen. Will do green onions, spinach, parsley, dill, etc. The given proportions are enough for 6 pieces.

Ingredients:

• coarse cottage cheese – 300 g;
• hard cheese – 80 g;
• ham, boiled sausage– 50 g;
• greens – 30 g;
• egg – 2 pcs.;
• flour – 300 g;
• melted butter – 2-3 tbsp;
• baking powder or soda – 0.5 tsp;
• salt, spices, sugar, pepper, turmeric and paprika - to taste;
• cherry tomatoes for decoration – 6 pcs.

Preparation:

1. Combine dry ingredients.
2. Separately, bring cottage cheese and chicken eggs to a uniform consistency, add hard cheese.
3. Add flour mixture. Mix greens with melted butter and add to the dough.
4. Add ham, cut into pieces, and spices. Transfer the dough to a bowl and top with tomato halves or rings.
5. Bake on standard until done.

Cottage cheese cake comes from France, where they know how to make delicious and original culinary products from, in general, simple products. The invented baked goods were liked and appeared in many countries. Now we also make cottage cheese cake, and we love it both on weekdays and on holidays. With the advent of the multicooker, the process has been simplified, and the quality of baked goods has increased, so if you have such a technique, we recommend using it to prepare cottage cheese cake.

Cottage cheese cake in a slow cooker always turns out fluffy, tender, slightly moist and very tasty. This happens because the bowl in the machine closes hermetically, and the heat evenly envelops the surface of the cake from the outside and properly bakes it inside.

There are a sufficient number of options for preparing this dessert: cottage cheese-chocolate cupcake in a multicooker, curd-lemon muffin in a multicooker, curd-banana muffin in a multicooker. And this is not a complete list of varieties of this dish. For example, if you add a little raisins to the dough in any of the listed options, you’ll get several more types of cake. Raisins go well with curd dough in any combination. Cottage cheesecake with raisins in a slow cooker is a decoration festive table and, as a rule, is eaten entirely by the guests. You can try replacing raisins with candied fruits; you will get an excellent type of cake with a slight sourness and a pleasant aroma. Cottage cheese cake with candied fruits in a slow cooker is very popular with those with a sweet tooth. Prepare it, or any other cake, in special paper or silicone molds, you will receive wonderful portioned “desserts” for your dinner party. Cottage cheese cake in a multicooker in molds is very convenient for serving the table and treating guests. Children also love them very much.

For lovers of a healthy and low-calorie diet, we recommend a dietary cottage cheese cake in a slow cooker, which is prepared without butter, sour cream and cream, on low-fat cottage cheese. But even in this case, you will get an excellent cottage cheese cake in a slow cooker; you will find the recipe on the website. And if you couldn’t choose for yourself what kind of cottage cheese cake you want to cook in a slow cooker, a recipe with a photo will help you make this choice. You will see for yourself how food illustrations can promote your recipe. After all, look at the cottage cheese cake in the slow cooker; the photo of this dessert will not leave even the most ardent opponent of sweets indifferent.

We have some tips for making cottage cheese cake in a slow cooker:

When making cupcakes, have a mixer on hand. With its help, it is easier to bring the dough to the required homogeneous consistency;

The bottom of the multicooker should be greased with butter or margarine and cooked in the “Baking” mode;

The finished cottage cheese cake in a slow cooker can be cut into two equal parts crosswise and coated with cream;

You can try making the filling, depending on your taste. These can be nuts, dried fruits, berries, chopped fruits;

Cooking time for the cake is about an hour. This time is set by default in most multicookers. But it’s better to check the cake for doneness with a wooden skewer; if necessary, add a little baking time;

The cupcake can be decorated with cream, fruits, berries;

To taste, you can add a little vanilla sugar, while reducing the dose of regular sugar to maintain a sweet balance;

The cupcake is good to eat with tea, coffee, lemonade.