I made a Biscuit in a slow cooker.
Beat eggs with a mixer (at room temperature, so that the sugar dissolves faster) with sugar and salt for about 8 minutes. The mass should brighten, increase in volume. Add lemon zest (optional). Flour sift with baking powder and enter into the egg mass, stirring gently with a spoon (not a mixer) from the bottom up to the mass does not settle.
Lubricate the bowl slow cooker butter and pour the dough there. We put on the "Baking" mode for 35 minutes (I have a slow-cooker-pressure cooker, and for the slow-cooker the author has indicated 50 minutes). If you cook in the oven, then 25-30 minutes at 180 degrees. As soon as the signal of readiness sounded, carefully open the slow cooker, turn our biscuit on the form for cooking for a couple and leave to cool.
CHOCOLATE ON THE BOILING WATER:All ingredients (except water) throws in a bowl. Yes, I do it this way, do not bother with a separate whipping-adding, etc., and the result is always great!!!
In the photo I have flour, sugar, milk, egg, soda, baking powder, butter and Nesquik (I used it instead of cocoa, the taste of it was just a little softer, not as megashokoladny as cocoa powder; for the cake is the). All beat with a mixer until smooth.
Then add the boiling water and mix again with a mixer. It turns out the batter. Pour into a bowl slow cooker (grease is not necessary - the oil is in the dough). And I set the Baking mode for 30 minutes (I have a cartoon pressure cooker, for slow cooker time adjust for yourself).
As soon as the signal of readiness sounded, carefully open the slow cooker, turn our biscuit on the form for cooking for a couple and leave to cool.
CREAM:Condensed milk mixed with water, and heat it on the fire, stirring continuously. Beat three yolks and, without ceasing to heat, pour into the mixture. Stir and cook over medium heat until thick.
The basis for the cream is ready, it can be cooled by putting in a bowl of cold water.
Beat the cooled cream base with butter and add a little vanilla to the cream. Add grated through a sieve the halva and mix well.
The cream is ready.
Collect the cake:Cold biscuits cut into 2 layers each. Using plates with a diameter of 19cm to trim, trim to leave for the sprinkles.
I decided to put the cake in a checkerboard pattern. To do this, the cake was divided into 3 circles (see photo, I have 4 circles there, but due to the fact that the child destroyed 1 light cake, made of three).
That's the way we spread the bottom layer. Soak the orange juice mixed with cognac.
Grease with cream. In the same way we act with the remaining layers, alternating chocolate and light biscuit. Top and sides of the cake smeared with cream, sprinkle with biscuit crumbs (from scraps), chopped halva and sunflower seeds.
Here's a cake turned out!
Leave to soak overnight.