Cake "Sancho-Pancho" in a slow cooker

Cake "Sancho-Pancho" in a slow cooker

Ingredients

• For the biscuit:
• Chicken eggs - 5 pcs.
• Sugar - 1 cup
• Flour - 1 cup
• Vanilla sugar - 1 sachet (10 g)
• Besides:
• Fruit yogurt - 500 g
• Bananas - 1-2 pcs.
• Walnuts - 0.5 cups
• For glaze:
• Milk - 4 tbsp. spoons
• Sugar - 2 tbsp. spoons
• Cocoa powder - 1 tbsp. a spoon
• Butter - 50 g

Directions

1. Bake a biscuit. To do this, beat eggs into a bowl, add sugar and a bag of vanilla sugar.
2. Beat with a mixer until fluffy, about 10 minutes.
3. Gradually sifting the flour in parts onto the surface of the whipped mass, gently mix the dough, lifting it with a spoon from the bottom up.
4. Lubricate the multicooker bowl with vegetable or butter. Lay out the creamy dough.
5. Insert the bowl into the multicooker. Close the lid. Set the Bake/Soup mode to 60 minutes.
6. After the signal, remove the biscuit with the help of a steamer basket and cool.
7. Cut the fluffy biscuit into three parts.
8. Leave one part for the base of the cake. And cut the other two into cubes about 2x2 cm in size.
9. Peel and cut bananas into slices.
10. Crush the walnuts with a rolling pin.
11. Open a pack of fruit yogurt.
12. Add nuts and bananas to a bowl with chopped biscuit, mix well.
13. Line the inside and edges of a deep bowl with cling film.
14. Lay out the prepared cake pieces.
15. Grease the base of the cake with yogurt.
16. Put the prepared whole biscuit cake on top. Cover with cling film and send the cake to the refrigerator for 4-6 hours.
17. Then invert the cake onto a plate.
18. Decorate the Sancho Pancho cake with melted chocolate or chocolate icing.
19. For chocolate icing: mix milk, sugar and cocoa, boil over low heat until thickened, add softened butter, mix well.
20. Enjoy your meal!