Insatiable nun pie recipe in a slow cooker. Insatiable nun

The “Insatiable Nun” cupcake turns out very tasty, tender and juicy, thanks to the syrup that soaks this pastry. The amount of syrup can be reduced as desired, but the cake is so porous that this amount of syrup will be just right. All liquid is absorbed instantly. Be sure to make this cupcake!

Ingredients

To prepare the “Insatiable Nun” cupcake we will need:
6 eggs;
1.5 cups flour;
1 cup of sugar;
6 tbsp. l. vegetable oil;
10 g baking powder.
For filling:
2 glasses of water;
1.5 cups sugar;
125 g butter;
3 tbsp. l. cocoa powder.

Cooking steps

Use a pencil or pen to make holes in the cooled cake. One piece of advice that I would like to give you is to make the holes not very close to each other, so that the inside of the cupcake is not completely soaked in our syrup, but only wet patches form inside the cupcake.

To prepare the syrup, pour sugar and water into a saucepan. Bring to a boil and cook over medium heat for 7-10 minutes. Then add cocoa, stir and add butter at the very end.

Let the juicy, tender “Insatiable Nun” cupcake soak up and be served.

Bon appetit!

Why do we love cupcakes? For ease of preparation and wonderful taste. And here is another masterpiece. This cupcake with an interesting name came to us from Bulgarian cuisine. She is called an “insatiable” nun because she absorbs a lot of impregnation, and she gets little and little)). Even those who don't like chocolate baked goods will love this unusual chocolate-dipped cupcake. The cake turns out fluffy, tall, very tender and fragrant. Chocolate impregnation gives it an amazing taste, beautiful appearance, the cake just melts in your mouth. Make bigger and deeper holes so that the cake is soaked to the very bottom. I'm sure this will become one of your favorites.

Ingredients:

• 5 eggs
• 1 cup of sugar
• 1 tbsp. baking powder (10 g)
• 5 tbsp. l. vegetable oil (odorless)
• 1.5 cups flour

for syrup:

• 1 glass of water
• 1 cup of sugar
• 2 tbsp. l. cocoa
• 100 g butter

Cupcake “Insatiable nun” in a slow cooker:

Beat eggs with a glass of sugar (beat with a mixer for 7 - 10 minutes), add vegetable oil, baking powder, gradually add flour, mix the dough with a spoon (!) and pour into a greased bowl.

Set the “baking” mode for 65 minutes. While the cake is baking, prepare the syrup.

For the syrup, mix sugar with water and bring the mixture to a boil over low heat and simmer for about 5 minutes. Then add cocoa, stir well with a whisk so that there are no lumps. After this, add butter, stir and remove from heat.

Prick the cooled cake with a stick (or pencil) and pour syrup over it.

A difficult recipe for the Insatiable Nun cupcake of Bulgarian cuisine step by step with photos. Easy to prepare at home for 42. Contains only 161 kilocalories.

• Preparation time: 16 minutes
• Cooking time: 42
• Calorie Amount: 161 kilocalories
• Number of servings: 5 servings

• Complexity: Not an easy recipe
• National cuisine: Bulgarian cuisine
• Type of dish: Dough products

Ingredients for five servings

• ~Dough~
• 6 eggs
• 1 tbsp. Sahara,
• 6 tbsp. l. raises refiner oils,
• 1.5 tbsp. flour (sifted)
• 2 tsp. baking powder (without a slide),
• vanillin
• ~Impregnation~
• 1 tbsp. Sahara,
• 1 tbsp. water,
• 120 gr. drain oils,
• 3 tbsp. l. cocoa powder,
• 3-4 tbsp. l. chocolate liqueur (you can use 2-3 tbsp. rum or cognac),
• vanillin

Step-by-step preparation

1. Turn on the oven and warm up to 180 C (the dough is made quickly, it will just heat up).
2. Beat eggs with sugar until fluffy foam and until sugar is completely dissolved. Add plant butter, beat lightly. Add flour with vanilla and baking powder - beat.
3. Pour the dough into a mold 26-28 cm in diameter (I baked it in 24 cm, it rose very much (2 times) to the edges, so I think it’s better to bake in a larger mold). Bake for 40-50 minutes.
4. While the cake is in the oven, let's start soaking it. Mix all ingredients, except liqueur, in a saucepan, stirring, bring to a boil over heat, turn off, and add liqueur. Leave to cool.
5. After 40-50 minutes, determine the readiness of the cake with a toothpick - if it’s dry, it means it’s ready.
6. Make as many holes as possible in the cooled cake (I did it with a sushi stick). And fill the cake with chocolate soaking in two batches (pour out half the mixture, wait a little until it is absorbed, and pour out the rest of the mixture).
7. The cupcake can be covered with chocolate glaze, or sprinkled with powdered sugar (I didn’t cover it with anything).
8. Bon appetit!

I looked through a bunch of cupcake recipes, there doesn’t seem to be such a recipe... The cupcake has an interesting name, the recipe itself is Bulgarian (the name of the cupcake can most likely be explained like this: “nun” is the cupcake itself, essentially without anything, without any additives, but “ insatiable” because the cake absorbs a lot of the filling). I don’t really like chocolate baked goods, but I really liked the chocolate-covered cupcake! The cupcake turned out tender, fluffy, very tasty! Next time I will make the holes more diligently (bigger the holes themselves), because the cake is half-soaked (not to the very bottom).

This is the name of a delicious biscuit. I got hooked on him, and how. Now it is no longer possible to say for sure which of us is more insatiable. As far as I understand, the recipe is Bulgarian cuisine. Ugh, insidious, because of them I ruined my figure even more. And I need him to catch my eye. Well, okay, I’ll share with you the secrets of cooking, maybe someone will get hooked and I won’t be so offended...

Biscuit ingredients:
. 6 eggs (grade I);
. 250 gr. (1 cup) granulated sugar;
. 75 ml (4 tablespoons) of any refined vegetable oil;
. 215 gr. (one and a half cups) wheat flour;
. a pinch of salt;
. a packet of vanillin;
. 1 sachet (2 heaped teaspoons) baking powder.

Ingredients for filling:
. 125 gr. (half a glass) sugar;
. 3 table. heaped spoons of cocoa powder;
. 250 ml (1 glass) water;
. 100 gr. (half a standard pack) of butter.

For decoration, half a cup of walnuts.

As you can see, the components are more than available. So, break all the eggs into a container, add sugar, salt, vanillin and beat with a mixer at high speed. It is necessary to achieve some elasticity of the mass and its increase in volume three times. I have a powerful mixer, so I spend only three minutes on this process, but you look at the capabilities of your device, some people have to work for ten minutes.

Add vegetable oil and beat a little again. Now we put the mixer aside; we won’t need it anymore. Sift the flour through a sieve, add baking powder and mix. Next, add it in parts into the total mass and mix it gently clockwise with a spoon. It is not advisable to use a mixer so as not to end up with a “clogged” sponge cake. We need it in the air, right?

Grease the multicooker bowl with vegetable oil, covering about half the height of the sides, because the biscuit will turn out high. Pour in the dough and bake in a pressure cooker for 50 minutes or in a regular slow cooker for 1 hour and 20 minutes. You need to set the oven temperature to 170°C; this procedure will take approximately 35-40 minutes.

At this time, prepare the filling. In a small saucepan, mix granulated sugar with cocoa powder and add water. Place on low heat and, stirring constantly, bring the mixture to a boil. Remove from heat and add butter. While the biscuit is finishing baking, it will completely melt. If the cupcake is not for children, then you can add 1-2 tables. spoons of rum.

Place the finished biscuit on a plate and admire its porosity and airiness. There is no need to wait for complete cooling; we will immediately proceed to the next stage. Using some long and sharp object, we make holes in the cake all the way to the bottom. Mine is an old thick plastic knitting needle, some people use a pencil or ballpoint pen. Gently pour a tablespoon over the top of our biscuit. We try to do this evenly. My “nun” literally swallows the impregnation; in this regard they also say “it’s gone like dry ground.” When there is no filling left, sprinkle lightly microwaved walnuts on top of the cake. You can eat it right away, but if it sits overnight, it will be tastier and more moist.

Some do not pour the biscuit on top, but give it internal injections with a large disposable syringe without a needle. Then it will not be the upper half of the cake that is wet, but its middle. Just see how you like it best.

Recently, on a local channel, a woman shared her taste sensations after visiting South Africa. He says they bake large biscuits there, cut them into large cubes and serve them with a wide variety of fruit sauces. The guest has a biscuit on his plate, and he himself decides what sauce to pour on it. Mmm, they are lucky, there are mountains of a wide variety of fruits all year round.

I have compiled a recipe for strawberry filling especially for you, which can also be applied to this sponge cake. Not every nun eats chocolate; she needs variety.

Ingredients for strawberry filling:
. 300 gr. fresh (can be defrosted) strawberries;
. 125 gr. (half a cup) granulated sugar.

Pour strawberries and sugar into the blender bowl and blend until the liquid has a homogeneous consistency. The sugar should completely melt. Next, you need to heat the filling a little until warm. After baking, let the biscuit stand for about five minutes. Using a disposable syringe without a needle, we make small punctures in the top of the cake, through which we inject 4-5 ml of filling. Finally, brush a small amount of crushed strawberries onto the top of the cupcake. Eat, nun, eat...

I recently saw a recipe, all on the same site:
I liked the name, then I read the recipe and realized that I didn’t need to buy anything and just wanted to cook something delicious.
Made it twice already. The recipe will be under the cut, with photos. The cupcake turns out AWESOME! I have never cooked or eaten this before... Yummy!!! We ate the first one in a day :) and that’s because we went to work :))) otherwise, in a couple of hours we would probably have lost our minds :))) It’s so ugly... Melts in your mouth... mmm...

Nothing complicated, but amazingly delicious!

What you need:
For the test
1) 5 eggs
2) half a glass of sugar (I took 100 grams)
3) 5 tablespoons of refined vegetable oil
4) 1.5 cups flour (checked the consistency :))
5) baking powder (10 grams)

For the syrup:
1) 1 glass of water (or more - depending on how the cake rises :))
2) half a glass of sugar (I took 100 grams)
3) 2 tablespoons of cocoa (I took 3-4, it tastes better :))
4) 100 grams of butter

How to cook:
1) Beat the eggs with the sugar prepared for the dough with a mixer (I beat at high speed for 3-4 minutes) until the resulting mixture turns white and becomes fluffy

Eggs in a bowl :)

Sugar - I used half of it in a measuring cup for the dough.

Beat with a mixer - I get such a fluffy whipped mass

2) We put the mixer aside - we won’t need it anymore!
3) Add vegetable oil to the dough and mix (I didn’t take a photo of the process of adding oil, but I think you can figure it out :) I just poured oil into a spoon and poured it into the dough :))
4) Add baking powder and flour to the dough little by little, sifting to make it fluffier and more tender, stirring the dough with a spoon! Carefully, not like a mixer at high speed :) If you sift the flour, it does not form lumps even when stirring with a spoon, which makes me incredibly happy!

This is how much flour I used (but then I added a little more, because it turned out too runny)

This is what the dough looks like with flour mixed in gently:

5) Pour the dough into a greased multicooker bowl. I spread it with a spoon from a multicooker - this way, it seems to me, the dough “settles” less and rises better during baking, but even if you pour it out, everything will be fine.

Laid out dough

6) Place on the “baking” mode for 65 minutes.

:) I set it for 80 minutes (I just didn’t take a photo right away), but I realized when I cooked it for the second time that 65 was just right. Why, you will see below :)

7) After 65 minutes, turn off the multicooker, hold it with the lid closed for 5 minutes and then remove it using the steaming bowl.

This is what the first cupcake looked like

But on the plate (the edge crunches, apparently this is due to the vegetable oil)

8) While our cake is cooling, prepare the syrup: pour a glass of water into a pan, put it on the stove, add sugar and stir. Leave to simmer for 5 minutes.
9) It will be completely liquid, but it’s not scary. Add cocoa, stir until lumps disappear
10) Add butter, stir until it melts or it will burn... (it didn’t burn for me, but I can guess...)
11) After the butter has melted, leave the syrup to cool for 10-15 minutes.

Ready syrup - 3 tablespoons of cocoa

12) After 15 minutes, when the syrup has cooled slightly, pour this syrup over the cake. My cake turns out to be very porous, so I don’t even pierce it with anything. If your cake turns out to be dense, poke holes in the cake and fill it with syrup. (But if it turns out dense, then something is wrong... Because both times mine were very porous and incredibly tender!)

The first one drizzled with syrup :)

Here's a cross-section

again and again in the cut (when we ate it, it just dripped... But amazingly tasty! and not oversweetened)

And this is the second one - the same ingredients, but the cooking time is 65 minutes! I was stunned when I opened...

And once again - I was just very surprised :)

Size compared to a sugar bowl :)

This syrup contained 4 tablespoons of cocoa and it turned out a bit thick, it didn’t pour well... You need more water, as it turned out)

Covered in syrup

Once again flooded :) Closer! True, I didn’t take a cross-sectional photo, but... the syrup was a bit thick and there wasn’t much of it, so it turned out to be half filled... But still awesomely delicious!


13) Leave it to soak for at least another 10 minutes (or better yet, an hour) - and bon appetit!

It turns out to be an awesome thing!
Tip: prepare the syrup for drizzling after the cake has been pulled out so you know how much syrup you need.
Another tip: I also poured cognac over the second one (directly on top, but it’s better to add it to the syrup) - it also turns out very, very tasty! Because You don’t feel any alcohol, but there’s a pleasant hint of cognac - mmm....

I advise everyone who is salivating after taking photos of my cupcake to try making a cupcake! I'm sure you will fall in love with it as much as I do!

Bon Appetit everyone!

P.S. If you have questions, ask.