Charlotte cupcake in a rice cooker 1 l with teflon bowl

Category: Bakery products
Charlotte cupcake in a rice cooker 1 l with teflon bowl

Ingredients

Apple 1
Honey 2 tbsp. l.
Cardamom 1/4 tsp
Cinnamon 1/4 tsp
Muscat 1/8 tsp
Flour 1 glass
Baking powder 1 tsp
Salt pinch
Vanilla sugar taste
Eggs 4
Granulated sugar 1/4 cup
Butter 50 g
Milk 1/4 cup

Cooking method

  • Sift 1 cup flour into a bowl, mix it with 1 tsp. baking powder, 1 pinch of salt, and 1/2 packet of vanilla sugar (Dr. Etker).
  • Peel the apple, remove the core and seeds and cut into 16 slices.
  • Place in 1 liter saucepan, add
  • 2 tbsp. l. honey,
  • 1/4 tsp ground cardamom
  • , 1/4 tsp. ground cinnamon
  • 1/8 tsp ground nutmeg
  • put on low heat, bring to a boil and soften the apples a little, making sure that they do not lose their shape. Then remove the saucepan from the heat and let the apple pieces soak in the aromatic syrup while the dough is cooking.
  • Separate the whites from the yolks in 4 eggs. Beat the whites to medium peaks with an electric mixer (if the whites "don't want" to beat, then add a couple of drops of lemon juice to them). In parts, in three steps, add sugar to the proteins, continuing to beat.
  • Then add the yolks and beat thoroughly, then butter (50 g) and beat too, and lastly add 1/4 cup of milk.
  • Pour in flour and gently stir the dough by hand with a spatula down the walls and up. No need to whip, otherwise the cake will become like rubber
  • Lubricate the bottom and sides of the rice cooker bowl with the thinnest layer of odorless vegetable oil so that it does not stick.
  • Put apple slices on the bottom of the bowl (the syrup remains in the saucepan and we will cover the finished cake with it)
  • Pour the dough and shake the bowl a little so that the dough flows into the cracks between the apples. Pour in all the dough and put the bowl in the rice cooker.
  • We bake in JOOK mode until the mode is automatically turned off and wait 10 minutes in WARM mode. We repeat this cycle 4 times. Then open the lid and check the readiness with a wooden toothpick.
  • Flip the cupcake onto a greased rack
  • brush on top of the syrup that remained in the saucepan, let it cool on the wire rack and transfer to a plate.
  • Bon Appetit.
  • Charlotte cupcake in a rice cooker 1 l with teflon bowl

The dish is designed for

6

Time for preparing:

1 hour

Cooking program:

COOK, WARM

Note

I baked the recipe from the daily cooking website in a regular 1 liter rice cooker with a Teflon bowl.

4 cycles of JUICE, WARM, it seemed to me a bit too much, some apples have darkened a lot, it would be better to bake 3 cycles and keep it on HEAT a little longer.
Got scented. wet little cake very much like charlotte.

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