Plum jam and walnut cake in a multicooker

Name: Plum jam and walnut cake in a multicooker
Ingredients: 4 eggs; 200 g sugar; 1 packet (8 g) vanilla sugar; 4 tablespoons oil; 1/8 teaspoon salt; 200 g flour; 1 teaspoon oil; 400 g plum jam; 100 g walnuts (chopped); 20 g plain biscuits (optional)

Dessert - Plum jam and walnut cake in a multicooker by Mariana E. - Recipia

The plum jam and walnut cake in a multicooker is usually served with coffee, especially in autumn, and has a fluffy sponge with a soft layer of jam and walnuts. The sponge is baked in the multicooker, and the jam and walnuts go on in the last 10 minutes. I cut the walnuts into small pieces, but I don’t chop them finely. Preparation: 20 minutes. Cooking: 40 minutes. Resting: 30 minutes. Total time: 90 minutes. Servings: 8. Approximately 500 kcal and 8 g protein per serving.

Ingredients

4 eggs
200 g sugar
1 packet (8 g) vanilla sugar
4 tablespoons oil
1/8 teaspoon salt
200 g flour
1 teaspoon oil
400 g plum jam
100 g walnuts (chopped)
20 g plain biscuits (optional)

Preparation

1. Separate the egg whites from the yolks. Beat the egg whites until stiff, gradually add the sugar and vanilla sugar, then beat until you have a firm, glossy meringue. 2. Fold in the 4 tablespoons of oil. In a separate bowl, beat the yolks with the salt, then add them to the egg whites and gently mix with a spoon. 3. Gradually add the flour and mix until the batter is smooth, with no traces of flour. 4. Grease the large multicooker bowl with 1 teaspoon of oil and pour in the batter. Select BAKE at 150°C for 40 minutes, until the edges of the sponge are baked. 5. In a bowl, mix the plum jam with the chopped walnuts. If the mixture is too soft, add 20 g crushed plain biscuits. 6. 10 minutes before the program ends, open the lid and spread the jam and walnut mixture over the sponge. Close the lid and let the program finish. 7. Leave the cake in the multicooker bowl for 30 minutes, until it cools.

Notes

Cut it into slices and serve with black tea once it has cooled completely and the sponge has settled. Once cool, keep it covered in the refrigerator and eat it within 3 days; take out only the slices you’re serving. Thick jam sits more neatly on top, while very soft jam may run toward the edges in the last few minutes of baking. Larger pieces of walnut stay distinct, while finely chopped walnuts make the layer more compact and even. The flour contains gluten, and the cake also contains eggs and walnuts.