Closed shortbread pie with jam in a slow cooker

Step-by-step cooking

1. Step 1:

   

   Measure out the required amount of sugar, add eggs

2. Step 2:

   

   Beat eggs with sugar into a strong foam

3. Step 3:

   

   Add butter at room temperature

4. Step 4:

   

   Add quick Baking soda

5. Step 5:

   

   Pour in the sifted flour

6. Step 6:

   

   Knead a thick dough

7. Step 7:

   

   Wrap the finished dough in plastic wrap and put it in the cold for 30 minutes

8. Step 8:

   

   After half an hour, get the dough, divide into 2 unequal parts

10. Step 9:

    

    Line the bowl of the slow cooker with parchment, this will help to easily remove the finished cake without turning it over. Distribute most of the dough along the bottom of the bowl of the multivark at the same time forming sides 3-4 cm high.

11. Step 10:

    

    Fill with jam before reaching the edges of the sides. If the jam is liquid, mix it with wheat bran.

12. Step 11:

    

    From the rest of the dough, tear off small pieces with your hands and cover the surface of the pie with them

13. Step 12:

    

    Bake on the baking mode for 60 minutes + 10 minutes

14. Step 13:

    

    After the end of baking, leave the pie in the slow cooker without opening for another 10 minutes. Bon appetit!

15. Step 14:

    

    Remove the finished cake from the bowl of the slow cooker by the ends of the parchment, cool, sprinkle with powdered sugar.

16. Step 15:

    

    Bon appetit!