Cake with condensed milk in a slow cooker

In a deep bowl, beat eggs with sugar. We work with a mixer for 5 minutes - until whitewashing and foam formation. Add condensed milk and sour cream to the mixture, combine with a mixer until smooth.

Sift flour, combine with vanilla and baking powder. If the baking powder is over, and there is no desire to go to the store for it, we replace it with soda, slaked with vinegar. If there is a sieve-mug, sift immediately into a container with dough, if not, then into a separate bowl and pour it with a spoon gradually.

Mix each portion of flour evenly with a mixer so that lumps do not form. When all the dry mixture is added, stir the dough with a mixer again until it is completely homogeneous.

The bowl of the slow cooker is well lubricated with butter. We can sprinkle flour on top so that the finished cake is guaranteed not to stick and move well away from the walls. Pour the dough into the middle of the bowl, turn it slightly to evenly distribute the contents.

Place the bowl in the slow cooker, close the lid and select the baking mode for 90 minutes. Immediately after the sound signal, turn off, open the lid, check the readiness with a skewer (the time may vary depending on the company and the power of each multivark).

If the pie is ready, we get it right away. If you leave it inside, condensation will form, and the bottom and sides of the pie will become wet. To facilitate the process of extraction from the mold, we can use a steamer sieve or a plate with a smaller diameter. We walk with a silicone or wooden spatula along the sides of the pie to detach it from the walls, insert the plate into the middle, turn it over and remove the bowl. The finished cake remains on the plate.

Now the pie can be laid out on a grid and left to cool. When serving, the pie can be decorated to your taste - melted chocolate, powdered sugar, berries, jam ...

Bon appetit!