Prepare the dough for the cakes. Warm water (40 ° C) is mixed with sugar until completely dissolved.
Add soft honey and vegetable oil and mix.
Mix flour with fine salt, baking soda and vanilla, sift.
Add the flour mixture to the butter mixture in small portions.
Knead the dough with a whisk.
Beat the dough with a mixer until smooth.
Open the lid of the slow cooker.
Close the cover of the device and connect it to a power source. The red indicator lights up. When the device heats up, the green indicator lights up.
Open the lid of the slow cooker and evenly distribute the dough on the bottom panel of the device. Close the lid.
Bake the cakes for 2 minutes. Then turn over and bake for 1 minute. Place the finished cakes carefully on a wooden board, cover with a towel and cool.
From this mass of dough I got 4 cakes. Stack the cakes and cut them into 2 pieces.
Nuts are fried in a dry frying pan and crushed with a rolling pin. The amount of polola and nuts to your taste.
Condensed milk is mixed with 1/2 part of chopped nuts. I have "boiled condensed milk with milk fat substitute".
Grease the cakes, except the top, with boiled condensed milk. If the "condensed milk" is thick, the cakes can be soaked with fruit syrup before smearing with cream. I didn't soak it in syrup.
Then 2 stacks of cakes are cut, 4 pieces of cakes are obtained.
Prepare the glaze. Whisk the protein (1 tbsp. l.) with a small pinch of salt. Add powdered sugar (50 g) and a little red (or other) juice, ~ 1-2 tbsp.l. You can add a pinch of citric acid. A more resistant glaze can be prepared in a steam bath. The composition is the same, but whisk for a couple.
Decorate the cakes with icing and nuts (1/2 part).