Milk biscuit has a very pleasant fine-pored structure and a delicate vanilla-milky taste. It can be served as it is or used as a base for all kinds of cakes.
Purpose: For children / For afternoon tea / For dessert
Main Ingredient: Dough / Sponge Pastry
Dish: Baking / Biscuit / Sweet
- Chicken eggs - 3 Pieces
- Milk (2.5% fat) - 120 Milliliters
- Butter - 60 grams
- Granulated sugar - 100 Grams
- Wheat flour - 170 grams
- Baking powder - 1 tbsp. the spoon
- Vanilla Sugar - 1 Teaspoon
- Table salt - 1 Pinch
How to cook "Milk sponge cake in a slow cooker"
Prepare your ingredients.
Using a mixer, beat the eggs until fluffy with granulated sugar, vanilla sugar and a pinch of salt.
When the egg mass brightens and becomes airy, pour in portions the sifted flour mixed with baking powder. Gently stir the dough with a spatula from bottom to top.
After adding flour, the mass will turn out to be quite thick and dense.
In a suitable container, melt the butter in the milk, bringing the mixture to a boil.
Pour the hot milk / butter mixture into the dough in portions, stirring gently and quickly.
Prepare the multicooker bowl by lining it with parchment, oiled and dusted with flour. Pour the dough into the bowl and bake for 60 minutes using the Bake setting.
At the end of cooking, open the lid of the multicooker and let the biscuit cool slightly in the bowl, and then gently place it on a dish. Serve the milk sponge cake, optionally topped with powdered sugar, fruit jam, melted chocolate, or your favorite cream.