Honey cake in a slow cooker

This is a recipe for a honey biscuit in a slow cooker, with sour cream.

Ingredients

• Chicken eggs - 4 pcs.
• Honey - 2-3 tbsp. spoons
• Flour - 1 cup
• Baking powder - 1 pack.
• Sugar - 0.5 cups for dough + 0.5 cups for cream (to taste)
• Sour cream - 1 cup
• Walnuts - to taste
• Oil - for greasing the mold

Directions

1. Separate the protein from the yolk.
2. Divide half a glass of sugar - add to the yolks and whites, beat.
3. Beat the protein until foam.
4. Add the yolks to the whipped whites, beat everything together.
5. Add honey, mix.
6. Sift flour, add baking powder.
7. Mix everything (carefully so that the flour does not scatter), beat with a mixer.
8. Grease the mold with oil.
9. Pour the dough into a mold.
10. We put it in the multicooker.
11. We put the "baking" mode (50 minutes).
12. After the timer starts, open the lid, let it cool for about 5 minutes. The biscuit for the honey cake in the slow cooker is ready.
13. We get the cake.
14. Cut into two slices.
15. Cooking cream. To do this, pour sour cream into a cup.
16. Add half a glass of sugar. We beat.
17. The cream is ready.
18. Grind walnuts by hand.
19. Lubricate one cake with the finished cream.
20. Sprinkle nuts on top.
21. Grease the top crust as well.
22. Sprinkle with nuts, put in the refrigerator so that the cream freezes.
23. We take out the cake from the refrigerator.
24. Cut it up and you can drink tea!